GB2334659A

GB2334659A - Agglomerated beverage composition

Info

Publication number: GB2334659A
Application number: GB9804041A
Authority: GB
Inventors: Jonathan Douglas Crewe; Frederick John Cardwell
Original assignee: KEITH SPICER Ltd
Current assignee: KEITH SPICER Ltd
Priority date: 1998-02-26
Filing date: 1998-02-26
Publication date: 1999-09-01
Also published as: GB9804041D0; IE990115A1

Abstract

A beverage composition comprises an agglomerate of an insoluble beverage material and a soluble material. The insoluble beverage material may be tea, coffee, cocoa or herbs, and the soluble material may be a non-dairy or dairy based whitener. A mixture of the two materials is steam agglomerated, dried, and placed in infusion bags. A composition of 50% by weight of leaf tea and 50% by weight of whitener is specified. The tea may be flavoured with bergamot or lemon oil. The coffee may be flavoured with hazelnut, amaretto, chocolate, whisky or brandy flavouring. The composition may also contain natural or artificial sweeteners, emulsifiers, buffers, thickening agents, and phosphates.

Description

Composition The present invention relates to a composition comprising an agglomerate. In particular, the present invention relates to a composition comprising an agglomerate, wherein the agglomerate comprises at least an insoluble beverage material and a soluble material.

Beverages such as tea and coffee may be consumed either with or without the addition of a whitener such as milk to the beverage. However, generally speaking, consumers prefer the presence of a whitener in such a beverage.

Beverages are usually prepared by contacting a beverage material, for example tea, with hot or boiling water. Typically, whiteners in a liquid or powder form are added either to the beverage material prior to the addition of the water or to the beverage itself after the said addition of water.

The addition of a separate whitener to the beverage or beverage material is disadvantageous because it requires that a separate stock of whitener be available and also requires an additional step to the beverage making process.

The provision of a separate whitener is particularly disadvantageous when a beverage is to be prepared in a location remote from usual beverage making facilities. For example, if the consumer wishes to transport hot water or beverage in a container, such as a flask, and subsequently prepare a beverage in a remote location, it is necessary either to carry separate whitener or to add the whitener to the flask of water/beverage. The former solution is inconvenient and the latter solution may be detrimental to the taste of the beverage.

The above problems have been addressed by the prior art by providing "instant" products to which hot water may be added to produce beverage containing a whitener.

Prior art products typically comprise a mixture of soluble materials, including soluble beverage material to which hot or boiling water is added. The soluble materials dissolve to provide the final beverage. Such prior art products are often referred to as "instant" beverage products.

An example of a prior art teaching wherein soluble materials are provided is given in WO-A-96/05736. This document relates to infusion products for making beverages containing an infusible material and a separate soluble additive material. The soluble additive material is a co-agglomerate of a creamer base and a sweetener base and may optionally also include soluble ("instant") coffee or tea.

The present invention addresses the problems of the prior art.

According to a first aspect of the present invention there is provided a composition comprising an agglomerate, wherein the agglomerate comprises at least an insoluble beverage material and a soluble material.

The present invention is advantageous as it overcomes the problems associated with the prior art.

In the present specification the term "insoluble beverage material" means a material at least a portion of which is insoluble in an aqueous solution, preferably water.

Preferably, the term "insoluble beverage material" means a material at least a portion of which is insoluble in water at a temperature of 100C at 1 atmosphere pressure.

Preferably, on contact with water at a temperature of 100 C at 1 atmosphere pressure edible soluble constituents of the "insoluble beverage material" may be extracted therefrom.

In the present specification the term "soluble material" means a material which is substantially soluble in an aqueous solution, preferably water. Preferably, the term "soluble material" means a material which is substantially soluble in water at a temperature of 100C at 1 atmosphere pressure. "Substantially soluble" preferably means having a solubility of at least 100 grams per litre of aqueous solution. More preferably, "substantially soluble" means having a solubility of at least 150 grams per litre of water. Yet more preferably, "substantially soluble" means having a solubility of at least 200 grams per litre of water.

In the present specification the term "agglomerate" means a particulate material, the particles of which comprise a plurality of adhered particles. The term "agglomerate" may be equivalent to the term "granulate" and includes granulate materials.

Preferably, the insoluble beverage material is selected from tea, coffee, herbs, cocoa, derivatives and mixtures thereof. More preferably, the insoluble beverage material is tea.

In the present specification the term "tea" when used in respect of the insoluble beverage material includes all insoluble materials which are commonly referred to tea or which may be used to prepare a tea in a beverage form. The term "tea" includes herbal tea, green leaf tea and black leaf tea and includes tea in the form of tea leaves and tea particles. The term "tea" includes all grades of processed tea, in particular all grades of dried leaf tea including whole leaves, fine dust grades and all grades between. The term "tea" includes tea which has been ground, decaffeinated, compressed, changed in appearance and physical form.

Preferably, the tea comprises tea leaves. More preferably, the tea comprises tea leaves of grades PF1, PD and mixtures thereof.

Preferably, the tea is obtained from plants of the species Camellia sinensis and/or Camellia assamica.

In the present specification the term "coffee" when used in respect of the insoluble beverage material includes all insoluble materials which are commonly referred to coffee or which may be used to prepare a coffee in a beverage form. The term includes coffee particles which have been ground, decaffeinated, compressed, changed in appearance and physical form.

The insoluble beverage material may comprise a soluble and/or dispersible additive.

For example, the insoluble beverage material may comprises an oil, a flavouring or a mixture thereof.

The soluble and/or dispersible additive may be selected from bergamot oil, lemon oil, hazelnut flavouring, amaraetto flavouring, chocolate flavouring, whisky flavouring, brandy flavouring, derivatives and mixtures thereof.

When the insoluble beverage material is tea, the soluble and/or dispersible additive is preferably selected from bergamot oil, lemon oil, derivatives and mixtures thereof. In this embodiment the tea is preferably of the type known as Earl Grey tea.

When the insoluble beverage material is coffee, the soluble and/or dispersible additive is preferably selected from hazelnut flavouring, amaraetto flavouring, chocolate flavouring, whisky flavouring, brandy flavouring, derivatives and mixtures thereof.

Preferably, the soluble material of the composition of the present invention is a whitener. More preferably, the soluble material of the composition of the present invention consists essentially of a whitener.

In the present specification the term "whitener" means any material which on addition to a beverage provides a modification of the colour of the beverage normally associated with the addition of a dairy product, preferably the addition of milk.

Preferably, the whitener is selected from non-dairy and dairy based products, non-fat and whole milk solids, skimmed milk, compositions containing skimmed milk and/or milk fats, non-dairy creamers, synthetic and imitation dairy products, vegetable fats, vegetable oils, mixtures and derivatives thereof.

Whitener suitable for use in the present invention include the synthetic and imitation dairy products disclosed in Kirk-Othmer Encyclopaedia Of Chemical Technology, W. J.

Harper, Willey Interscience, 3rd edition, Vol. 22, pp. 465-498, (1978), "Synthetic and Imitation Dairy Products".

The composition may further comprise a sweetener.

The sweetener may be selected from natural sweeteners artificial sweeteners, derivatives and mixtures thereof.

Natural sweeteners which may be used in the present invention include sucrose, fructose, dextrose, maltose, lactose, derivatives and mixtures thereof.

Artificial sweeteners which may be used in the present invention include saccharin, cyclamates, acetosulfam K (Sunette), L-aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g. Aspartame); L-aspartyl-D-alanine amides (disclosed in US-A4,411,925); L-aspartyl-D-serine amides (disclosed in US-A-4,399,163); L-aspartyl-L-1 - hydroxymethylalkane-amide sweeteners (disclosed in US-A-4,338,346); L-aspartyl-lhydroxyethyalkaneamide sweeteners (disclosed in US-A-4,423,029); and L-aspartyl-Dphenylglycine ester and amide sweeteners (disclosed in EP-A-0168112); derivatives and mixtures thereof.

The composition may further comprise a material selected from emulsifiers; carbohydrates; sodium caseinate; buffers; thickening agents such as modified food starches and/or natural and synthetic gums such as xanthan, cellulose gel, carrageenan and sodium carboxymethylcellulose; sodium phosphates, preferably, sodium monophosphate, sodium diphosphate, sodium triphosphate; mono- or di-glycerides of fatty acids; silicon dioxide; polyphosphates including sodium polyphosphates, potassium polyphosphates, sodium calcium polyphosphates, and calcium polyphosphates; calcium phosphates including calcium monophosphate, calcium diphosphate, and calcium triphosphate; derivatives and mixtures thereof.

Preferably, the soluble material comprises from 25 to 75 wt % of the total composition.

More preferably, the soluble material comprises from 30 to 70 wt % of the total composition. More preferably, the soluble material comprises from 40 to 60 wt % wt % of the total composition. Yet more preferably, the soluble material comprises from 45 to 55 wt % wt % of the total composition. Yet more preferably, the soluble material comprises from 49 to 51 wt % wt % of the total composition.

Preferably, the insoluble beverage material comprises from 25 to 75 wt % of the total composition. More preferably, the insoluble beverage material comprises from 30 to 70 wt % of the total composition. More preferably, the insoluble beverage material comprises from 40 to 60 wt % wt % of the total composition. Yet more preferably, the insoluble beverage material comprises from 45 to 55 wt % wt % of the total composition. Yet more preferably, the insoluble beverage material comprises from 49 to 51 wt % wt % of the total composition.

In a further preferred embodiment, the composition of the present invention consists essentially of an agglomerate in accordance with the present invention.

In a further preferred embodiment, the agglomerate consists essentially of the insoluble beverage material and the soluble material.

Thus, according to a second aspect of the present invention there is provided a composition consisting essentially of an agglomerate of an insoluble beverage material and a soluble material.

Preferably, the composition in accordance with the present invention together with a filter material is formed into an infusible product.

Thus, according to a third aspect of the present invention there is provided an infusible product comprising a filter material and a composition according to the present invention.

In the present specification the term "infusible product" means a product which may be contacted with a liquid, preferably an aqueous solution, more preferably water, to extract soluble constituents of the product. Preferably, the liquid is water having a temperature of greater than 80"C, more preferably having a temperature of from 80"C to 100"C. The term "infusible product" includes products which are typically steeped, soaked or percolated in an aqueous solution, preferably water.

The filter material may be selected from any suitable material which is porous. The filter material may be selected from a material based on a synthetic or natural polymer or on a natural fibre.

Preferably, the filter material is paper based.

Preferably, the paper has a weight of from 10 to 30 g/m2. More preferably, the paper has a weight of from 15 to 25 g/m2. Yet more preferably, the paper has a weight of from 18 to 22 g/m2.

Preferably, the filter material comprises polypropylene.

Preferably, the filter material comprises natural fibre. Preferably the natural fibre is wood pulp.

Preferably, the filter material comprises at least 5 wt % of natural fibre.

The filter material should be selected so that the mesh size is smaller than the agglomerated particles of the composition of the present invention.

The filter material and the pore size distribution thereof should be chosen so as to i) allow the soluble constituents of the composition to pass through the filter material in use. If the pores of the filter material are too small, the time required for the soluble material and/or desired flavour components and/or constituents from the insoluble beverage material to diffuse through the filter material may be substantially increased. ii) prevent and/or reduce the escape of constituents of the composition, in particular insoluble beverage material, from the infusible product. If constituents escape in use, fine particles may collect in the packaging of the infusible product - this is generally considered by consumers to be undesirable. Moreover, if insoluble constituents escape sediment may be formed in the final beverage.

Preferably, the filter material is formed so as to restrictively contain the composition. In this aspect, the filter material may be in the form of a sealed filter bag containing the composition of the present invention. In this aspect the insoluble beverage material is preferably tea.

Thus, in a highly preferred embodiment, the present invention provides an infusible product comprising a paper based filter material formed so as to restrictively contain a composition, wherein the composition consists essentially of an agglomerate and wherein the agglomerate consists essentially of an insoluble beverage material and a soluble whitener, wherein the insoluble beverage material is tea.

The filter material of the infusible product of the present invention may be configured in any suitable way so as to provide an infusible product. For example, in the embodiment described above wherein the filter material is formed so as to restrictively contain the composition, two sheets of filter material may be provided, placed together and attached along their four overlying contiguous edges to form a bag. Bags of the type normally associated with the term "tea bags" are useful in the present invention.

Thus in a further highly preferred embodiment the present invention provides a tea bag containing a composition, wherein the composition consists essentially of an agglomerate and wherein the agglomerate consists essentially of an insoluble beverage material and a soluble whitener, wherein the insoluble beverage material is tea.

The infusible product may be suitable for a percolation method of preparation, vacuum pot preparation, drip method of preparation, or for infusion in a container such as an urn, pot or cup. One skilled in the art will appreciate that the infusible product should of course be of a shape and design compatible with the brewing method.

Infusible products of varying sizes may be provided in accordance with the present invention such that one or more cups of beverage may be produced from a single infusible product. In one embodiment, the infusible product comprises a single serving infusible product.

The infusible product contains a measured quantity of beverage material sufficient for preparing a predetermined number of cups of beverage. The amount of beverage material contained in the infusible product is dependent on the number of cups of beverage that the infusible product is designed to produce.

Preferably, the infusible product contains a quantity of beverage material sufficient for preparing a single cup of beverage.

The preparation of the beverages of the present invention is obtained by the contacting a composition or an infusible product in accordance with the present invention with a solvent. Preferably, the solvent is water.

Preferably, the composition or infusible product in accordance with the present invention is be contacted with water at a temperature of from 80 to 100 C.

In a preferred embodiment an infusible product in accordance with the present invention is immersed in hot (80-100 C) water. The hot water extracts soluble edible materials from the beverage material and dissolves the soluble material. The extracted material and the soluble material flows through the filter material and outside the infusible product.

The composition or infusible product may be contacted with water by placing the composition or product in a beverage cup or mug and filling the same with hot or boiling water. Alternatively, the cup or mug may have been first filled with hot or boiling water and the composition or product added thereto. Alternatively, the composition may be placed in a container such as a pot, to which hot or boiling water is added. After infusion of the composition, the beverage may be poured through a suitable strainer into a beverage cup or mug. This last alternative is particularly applicable to the composition of the present invention.

In a fourth aspect the present invention provides a method of preparing a beverage comprising contacting a composition or an infusible product according to the present invention with water at a temperature of from 80 to 100 C.

The amount of contact time between the composition or product and the hot or boiling water should be controlled by the consumer to determine the "strength" of the beverage.

In other words, the consumer will control the contact time so as to determine the amount of soluble constituents of the insoluble beverage material which infuses into the water.

Typically, a contact time of 30 seconds should be allowed for a low concentration of soluble constituents i.e. a milky beverage, 90 seconds for a medium concentration of soluble constituents i.e. a medium flavour and 180 seconds for a high concentration of soluble constituents i.e. a strong flavour.

The agglomerate of the present invention should be prepared by treating the constituents of the agglomerate so as to adhere to each other.

Many specialised processes and types of processing equipment have been developed for the agglomeration of particulate solids. (See, Pintaufo, N. D., Coffee Solubilisation Commercial Processes And Techniques, Noyes Data Corporation, "Agglomeration Techniques", pp. 177-209, (1975)). However, the same basic operating principles are involved in practically all cases. An agglomerating fluid, e.g., oil, liquid water or steam, is uniformly distributed throughout the particles to be agglomerated, causing part or all of the particles to become tacky. The particles are then agitated, allowing the tacky particles to contact and adhere to other particles. Proper control of the amount of agglomerating fluid and the type and time of agitation will provide control over the final size of the agglomerated product.

Preferably, the agglomerate is prepared by a method comprising the steps of i) providing a mixture of insoluble beverage material and soluble material; ii) contacting the mixture with an atmosphere having a relative humidity of at least 90%.

Thus, in a fifth aspect the present invention provides a method of preparing an agglomerate comprising an insoluble beverage material and a soluble material; the method comprising the steps of i) providing a mixture of insoluble beverage material and soluble material; ii) contacting the mixture with an atmosphere having a relative humidity of at least 90%.

In the present specification the term "relative humidity " means the percentage of water in the atmosphere with respect to the amount of water required to saturate the atmosphere.

Preferably, the atmosphere has a relative humidity of at least 95%. More preferably, the atmosphere has a relative humidity of at least 98%.

Preferably, the atmosphere is an atmosphere of air.

The invention will now be described, by way of example only, with reference to the following drawing, in which: Figure 1 shows an infusible product in accordance with the present invention.

Figure I shows a tea bag (1) containing a composition (4) in accordance with the present invention. The tea bag (1) comprises two sheets of filter material (2) which have been placed together and sealed along their four contiguous edges (3).

EXAMPLE A mixture comprising 50 wt% whitener and 50 wt% leaf tea. The whitener was a spray dried mixture of non-dairy and dairy products obtained from Dutch Maid Limited under the name Tea Whitener. The leaf tea had been blended from imported Indonesian tea having a density of 330-360 g/l. The mixture was loaded into a cloth lined filter bag.

The filter bag was clamped into a sealed pressure unit of a Calmic fluid bed processor, supplied by Euro-Vent Ltd (process drying and filtering engineers).

The Calmic fluid bed processor was configured as follows: - oil free air supply at a pressure of 80-100 p.s.i (5-7 bar) was connected to the solenoid valve at the back of the machine - 3 phase mains electricity supply was connected to the control panel - a steam supply at 80 p.s.i. (5.3 bar) maximum was connected to the back of the machine.

The synchronous timers on the machine were set and air (known as the "control air") containing a high proportion of water was blown through a mesh at the base.

"Atomising air" acting on the outside of the spray nozzle was provided so as to atomise the granulating solution into a fine mist, tumbling the product and gradually increasing the moisture level until a pre-set time had elapsed. The pre-set time had been calculated to achieve the required moisture level.

The air supplies were regulated and adjusted by use of a pressure regulating valve and a control air valve. The relationship between the control air flow rate and the atomising air pressure determined the size of the agglomerate/granule which was produced.

The damp product was collected in a bin and the bin was removed and clamped to a further Calmic fluid bed processor. The drying timers were set. The duration of the drying process was calculated to produce a desired moisture content of the final product.

Warm air, heated by an air to steam heat exchanger, was blown through the mesh at the base of the drying unit tumbling and drying the product. The dry product was passed through a sieve and collected in sacks.

The dried product was then fed into a IMA C50 tea bag filling machine. The IMA C50 was configured within normal parameters to provide single serving tea bags.

A single tea bag was taken, placed in a cup and boiling water was added thereto. A tea beverage was obtained which was similar in appearance and taste to beverage obtained from the infusion of black leaf tea and the subsequent addition of liquid milk.

Modifications of the present invention will be apparent to those skilled in the art.

Claims

CLAIMS 1. A composition comprising an agglomerate, wherein the agglomerate comprises at least an insoluble beverage material and a soluble material.
2. A composition according to claim 1 wherein the soluble material comprises a whitener.
3. A composition according to claim 1 wherein the soluble material consists essentially of a whitener.
4. A composition according to any one of the preceding claims comprising at least 30 wt% insoluble beverage material based on the total composition.
5. A composition according to any one of the preceding claims comprising at least 30 wt% whitener based on the total composition.
6. A composition according to any one of the preceding claims consisting essentially of the agglomerate of insoluble beverage material and whitener.
7. A composition consisting essentially of an agglomerate of an insoluble beverage material and a soluble material.
8. A composition according to claim 7 wherein the soluble material comprises a whitener.
9. A composition according to claim 7 wherein the soluble material consists essentially of a whitener.
10. A composition according to any one of the preceding claims wherein the insoluble beverage material is tea.
11. An infusible product comprising a filter material and a composition according to any one of the preceding claims.
12. An infusible product according to claim 11 wherein the filter material is paper based.
13. An infusible product according to claim 11 or claim 12 wherein the filter material is formed so as to restrictively contain the composition.
14. A tea bag containing an agglomerate consisting essentially of an insoluble beverage material and a soluble whitener, wherein the insoluble beverage material is tea.
15. A method of preparing a beverage comprising contacting a composition or an infusible product according to any one of the preceding claims with water at a temperature of from 80 to 100 C.
16. A method of preparing an agglomerate comprising an insoluble beverage material and a soluble material; the method comprising the steps of i) providing a mixture of insoluble beverage material and soluble material; ii) contacting the mixture with an atmosphere having a relative humidity of at least 90%.
17. A method according to claim 16 wherein the soluble material comprises a whitener.
18. A method according to claim 16 wherein the soluble material consists essentially of a whitener.
19. A composition as substantially described herein and with reference to Figure 1.
20. An infusible product as substantially described herein and with reference to Figure 1.
21. A method of preparing a beverage as substantially described herein and with reference to Figure 1.
22. A method of preparing an agglomerate as substantially described herein and with reference to Figure 1.