GB2453182A

GB2453182A - Improvements in or relating to the preparation of beverages

Info

Publication number: GB2453182A
Application number: GB0720400A
Authority: GB
Inventors: Nadine Mendl; Helen Jane Fletcher; Helene Blangy
Original assignee: Kraft Foods R&D Inc Deutschland; Kraft Foods R&D Inc USA
Current assignee: Kraft Foods R&D Inc Deutschland; Kraft Foods R&D Inc USA
Priority date: 2007-09-20
Filing date: 2007-10-18
Publication date: 2009-04-01
Also published as: GB0720400D0; GB0718363D0; WO2009037493A1

Abstract

The present invention relates, in particular, to the preparation of beverages containing three or more distinct layers, such as a latte macchiato. In particular, the present invention provides a method of dispensing a beverage into a receptacle 2 comprising forming a first liquid layer 10, such as milk, in the receptacle and a foam layer 12, such as foamed milk, on top of the first liquid layer; and dispensing a second liquid 26, such as coffee, from a dispensing unit 20 positioned above or on top of the receptacle through the foam layer to form a second liquid layer 11 between the first liquid layer 10 and the foam layer 12. Also disclosed is a dispensing unit 20 suitable for positioning above or on top of a beverage receptacle 2 comprising a cup-shaped container, a bottom outlet surface of which being provided with one or more apertures, 24.

Description

IMPROVEMENTS IN OR RELATING

TO THE PREPARATION OF BEVERAGES

The present invention relates to improvements in or relating to the preparation of beverages and, in particular, to the preparation of beverages containing three or more distinct layers.

A latte macchiato is a well known type of beverage which has a distinctive appearance in that a properly prepared latte macchiato is presented to the consumer with three layers -a bottom layer of milk, an intermediate layer of coffee and a top layer of foamed milk. Production of a traditional latte macchiato requires considerable skill and training in the art of pouring various parts of the beverage without causing undue mixing of the layers. It is also normally necessary to use a number of different appliances and utensils in order to heat the milk, produce the foam, produce the espresso coffee extract from roast and ground coffee and then to dispense the various components of the beverage into a receptacle such as a glass. Due to these difficulties it is not easy for a consumer at home to produce such a layered beverage quickly and without training.

According to a first aspect of the present invention there is provided a method of dispensing a beverage into a receptade comprising: forming a first liquid layer in the receptacle and a foam layer on top of the :. first liquid layer; and dispensing a second liquid from a dispensing unit positioned above or on top of the receptacle through the foam layer to form a second liquid layer between the first liquid layer and the foam layer; wherein the second liquid is dispensed from the dispensing unit through U:. one or more apertures formed in an outlet surface of the dispensing unit. S 30

* .5.SS * In a second aspect, the present invention provides a dispensing unit suitable for positioning above or on top of a beverage receptacle, the dispensing unit comprising a cup-shaped container having, in use, an open top and a bottom outlet surface, the bottom outlet surface comprising a dispense area provided with one or more apertures, the dispense area comprising no more than 25% of the total surface area of the bottom outlet surface.

Preferred embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings in which: Figure 1 is a schematic representation of a three layer beverage in a receptacle: Figure 2 is a schematic representation of a coffee dispensing unit according to the present invention positioned on top of a receptacle; Figure 3 is a schematic representation of the coffee dispensing unit of Figure 2 on top of a receptacle containing two layers of a multilayered beverage, the coffee dispensing unit containing a coffee portion; Figure 4 is a schematic representation of the coffee dispensing unit and receptacle of Figure 3 with the coffee portion partially dispensed into the receptacle; Figure 5 is a perspective schematic representation of a coffee dispensing unit according to the present invention comprising four apertures in a bottom surface;and * * S...

****** Figures 6a to 6d show alternative arrangements of apertures in the bottom : * surface of the coffee dispensing unit according to the present invention. *.**

An example of a three layered beverage is shown in Figure 1. The *...

* beverage 1 is served in a receptacle 2, such as a glass. The illustrated example shows a latte macchiato style beverage where the bottom layer 10 is a liquid milk layer, the intermediate layer 11 is a coffee based liquid layer and the uppermost layer 12 is a foam layer formed from a milk based product.

Figure 2 illustrates a coffee dispensing unit 20 according to the present invention positioned on top of a receptacle 2. The coffee dispensing unit 20 comprises an open topped container formed from a cup shaped member having a side wall 21 and a bottom surface 22. Together, the side wall 21 and bottom surface 22 define an opened topped volume 23 into which a liquid can be placed.

The bottom surface 22 has formed therein a number of apertures 24.

In use, as illustrated in Figure 3, a two layer beverage is first formed in the receptacle 2 having a liquid milk layer 10 with a foamed milk layer 12 positioned on top of the liquid milk layer 10. The two layers of liquid milk and foamed milk may be formed by any suitable method, such as the conventional steaming of milk, but are preferably formed in a single step by using an instant dry beverage mix in the form of a foaming creamer composition which is first placed in the receptacle 2 and then water either hot or cold is added to the creamer composition and stirred. The resulting mixture separates to form the liquid dairy base or milk layer 10 and the foam layer 12. The coffee dispensing unit 20 is then positioned on top of the receptacle 2, as shown in Figure 3, and a quantity of liquid coffee 26 is placed in the volume 23 of the coffee dispensing unit 20. As shown in Figure 4, due to the apertures 24 present in the bottom surface 22 of the coffee dispensing unit 20, the quantity of liquid coffee 26 starts to pass under :. the action of gravity through the apertures 24 and into the receptacle 2. As shown in Figure 4, the coffee advantageously passes through the foam layer 12 and thereby forms a separate layer 11 of liquid coffee in between the liquid milk layer and the foam layer 12. Once all of the liquid coffee 26 has passed through the apertures 24 into the receptacle 2, the coffee dispensing unit 20 can be removed and the three layer beverage consumed from the receptacle 2.

**** 30 S...'.

Advantageously, the use of the coffee dispensing unit 20 with the apertures 24 has been found to allow an untrained user to produce an authentic looking three layer beverage.

Figure 5 illustrates an example of one embodiment of coffee dispensing unit 20 comprising four apertures 24 located centrally in the bottom surface 22.

Figures 6a to 6d illustrate alternative arrangements of apertures 24 in the bottom surface 22. Figure 6a illustrates an example with one centrally located aperture 24. Figure 6b illustrates an example with two apertures 24. Figure 6c illustrates an example with five apertures arranged around the centre of the bottom surface 22, and Figure 6d illustrates an example with fifteen apertures 24 arranged in the central region of the bottom surface 22. The apertures 24 are preferably circular in shape although other shapes may be used. Where a single aperture 24 is used, as shown in Figure 6a, then the aperture diameter is up to 10mm.

Preferably the aperture diameter is in the range from 2mm to 5mm. Examples of particularly suitable aperture sizes are apertures of 2mm diameter and 3mm diameter.

Where multiple holes are used as shown in Figures 6b to 6d then the aperture diameter may be up to 6mm. Preferably the aperture diameter is in the range from 1mm to 5mm. More preferably the aperture diameter is in the range from 2mm to 3mm. For example, two apertures or three apertures may be provided each having a diameter of 2mm or 3mm. In the example shown in :. Figure 6d, fifteen holes are provided each having a diameter of 1mm.

::::25 Alternatively, where multiple apertures are used, each aperture may be of *..S different diameter. For example, where three apertures are provided, one may S...

be 1mm, one 2mm and one 3mm in diameter respectively. Equally, where six apertures are provided, three may be 1mm and three may be 2mm in diameter *5S* In order to preserve the foam layer 12, the aperture or apertures 24 are * S. .55 * provided within a dispense area comprising up to 25% of the total area of the bottom surface 22 of the dispensing unit 20. Preferably, the dispense area is located centrally in the bottom surface 22. More preferably, the dispense area is located so that the liquid coffee does not run down the sidewalls of the receptacle 2 when being dispensed.

It is preferred that the flow rate of the liquid coffee through the aperture or apertures 24 is less than 40m1 per second in order to provide for clear separation of the liquid milk layer 10 and the liquid coffee layer 11 in the final beverage.

A latte macchiato was prepared as a demonstration sample. For this example the three layers consisted of milk, coffee and milk foam. The milk and the milk foam were prepared in one step with an instant creamer mix. The creamer mix consisted of 6g full fat non foaming creamer (Ky 50:34), 6g of gas injected foaming creamer (Vana Capa 21B), 5g of pressurised foambooster (Vana Capa X), and 2g of Lactose, all per serving. The creamer composition was mixed and fully dissolved in I 50m1 water in a glass. For the dispensing unit 20, a prototype was prepared using a plastic beaker having a bottom surface of substantially 60 mm diameter provided with holes.

Example 1: One hole of 2mm diameter was pierced in the bottom surface of the dispensing unit (a plastic beaker). 1.5 g of spray dried soluble coffee was placed in the dispensing unit and the dispensing unit was placed above the glass.

Next, approximately lOOml of hot water was poured into the dispensing unit, dissolving the soluble coffee, and slowly dripping through the holes and milk foam layer to form a coffee layer in between the milk layer and the milk foam layer in the glass. * * SI.. 5*5S

Example 2: Fifteen holes of 1mm diameter were pierced in the bottom surface of the dispensing unit (again, a plastic beaker). 1.5g of spray dried soluble coffee was placed in the dispensing unit and the dispensing unit was placed on top of the glass. Next, approximately IOOml of hot water was poured SIlS..

into the dispensing unit, dissolving the soluble coffee, and slowly dripping through the holes and milk foam layer to form a coffee layer in between the milk layer and the milk foam layer in the glass.

In both examples, the dispensing unit controlled the flow of the contained liquid, which forms a middle layer of the beverage, into the glass sufficiently so as to prevent the layers from mixing. The liquids remained in their respective layers due to the difference in their densities, and the foam layer was maintained with minimal disturbance or staining.

Methods of producing an instant beverage with a foam layer are well documented, and a foamed dairy or non-dairy creamer formulation could be used to deliver the creamer and foam layer before the coffee is delivered through the foam.

Examples of instant foaming beverages or foaming technology include: EP045831 0, which discusses the production of an instant foaming creamer; US6I 29943, "Foaming Cappuccino Creamer Containing Gasified Carbohydrate" where a gasified carbohydrate with a bulk density less than 0.3 g/cc is added to a foaming creamer to generate improved foaming; EP0783249, which describes the use of chemical carbonation agents to improve foam height; and US 20060040034 which describes a non-protein foaming composition that can be used in an instant beverage formulation to deliver foam.

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The present invention addresses the problem of inadvertently mixing all ingredients upon dissolving an instant powder and enables an instant preparation of beverages with three or more layers. Beverages that are designed to have three or more layers such as Latte Macchiato, a speciality coffee, or Tequila Sunrise, a cocktail, can be prepared without specific skill using the dispensing a..... unit.

It will be appreciated that the present invention is not limited to a lafte macchiato beverage. The present invention may be used to prepare any beverage designed to have three or more layers such as speciality coffees, Tequila Sunrise, cocktails, etc. Furthermore, the present invention enables such a beverage to be prepared without specific skill using the dispensing unit according to the present invention.

The dispensing unit according to the present invention can be provided in combination with instant powders delivering all parts of the beverage in one product. Alternatively each component part may be provided separately.

It will be further appreciated that the present invention can be utilised in a variety of hot, cold, warm, chilled or ambient beverages including, but not limited to, coffee, tea, cocoa and nutritional mixes that can form layers.

For example, the bottom layer of the beverage has the highest density and could be a liquid with a high protein and/or sugar content, for example milk or syrup. The middle layer can be a watery system with a density very similar to pure water. There could be several layers in the middle as long as the difference in density is enough to prevent mixing. The top layer is an aerosol, for example milk foam. The bottom and top layer could be delivered by a powder mix and formed upon dissolving in water. A pressurised foam booster could be part of the mix to ensure a stable foam layer on top. The liquid, forming the middle or an :. intermediate layer, is added via the dispensing unit. The said liquid, which may be prepared in the dispensing unit by extracting or dissolving a substance, or * Ss* diluting a liquor with water, is released into the glass at a very low flow rate, *S..

typically less than 4Oml per second, to prevent mixing of the layers.

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S. .SSS * . The preferred embodiment of dispenser described above takes the form of cup or beaker which is positioned above or on top of the beverage receptacle in * S* S..

* use. However, it will be readily understood by those skilled in the art that the dispenser may take any convenient form. For example, the dispenser may be provided in the form of a syringe type device, or in the form of a sachet. What is important, however, is that the dispenser delivers the second liquid layer through a portion of the foam layer, which portion does not exceed an area of 25% of the total surface area of the foam layer.

Whilst preferred embodiments of the present invention have been described above and illustrated in the drawings, these are by way of example only and non-limiting. It will be appreciated by those skilled in the art that many alternatives are possible within the ambit of the invention. As such, the true scope of the invention is that as set out in the appended claims. S. *5 * S.. S... * . * S.. S... * S S...

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Claims

Claims: 1. A method of dispensing a beverage into a receptacle comprising: forming a first liquid layer in the receptacle and a foam layer on top of the first liquid layer; and dispensing a second liquid from a dispensing unit positioned above or on top of the receptacle through the foam layer to form a second liquid layer between the first liquid layer and the foam layer; wherein the second liquid is dispensed from the dispensing unit through one or more apertures formed in an outlet surface of the dispensing unit.
2. A method as claimed in claim I wherein the dispense unit comprises a dispense area in which the one or more apertures of the dispensing unit are located, the dispense area comprising up to 25 % of the outlet surface of the dispensing unit.
3. A method as claimed in claim 1 or claim 2 wherein the second liquid passes through an area of up to 25% of the total surface area of the foam layer in the receptacle.
4. A method as claimed in any one of the preceding claims wherein the one or more apertures of the dispensing unit are located in the outlet surface of the dispensing unit such that the second liquid on being dispensed through the foam layer does not pass through the foam layer within 10 mm of the peripheral edge of the foam layer. U..

*.. . . . .
5. A method as claimed in any one of the preceding claims wherein on dispensing the second liquid from the dispensing unit the second liquid falls less than 250mm before reaching the foam layer in the receptacle. *I.S.

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6. A method as claimed in any one of the preceding claims wherein the second liquid is dispensed from the dispensing unit at a flow rate of less than 4Oml per second.
7. A method as claimed in any one of the preceding claims wherein the second liquid is dispensed from the dispensing unit under the action of gravity only.
8. A method as claimed in any one of the preceding claims wherein the density of the second liquid is less than the density of the first liquid.
9. A method as claimed in any one of the preceding claims wherein the first liquid is a dairy-based liquid.
10. A method as claimed in any one of the preceding claims wherein the first liquid is milk.
11. A method as claimed in any one of the preceding claims wherein the foam layer is a milk foam layer.
12. A method as claimed in any one of the preceding claims comprising the step of forming the first liquid layer and the foam layer from a foaming creamer composition wherein on mixing of the foaming creamer composition with water the first liquid layer and the foam layer are produced.

*... 25 * * * ** S
13. A method as claimed in any one of the preceding claims wherein the second liquid is a coffee-based liquid. *

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14. A method as claimed in claim 13 wherein the second liquid is a liquid extracted from roast and ground coffee or formed from an instant coffee 5S555 * composition.

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15. A dispensing unit suitable for positioning above or on top of a beverage receptacle, the dispensing unit comprising a cup-shaped container having, in use, an open top and a bottom outlet surface, the bottom outlet surface comprising a dispense area provided with one or more apertures, the dispense area comprising no more than 25% of the total surface area of the bottom outlet surface.
16. A dispensing unit as claimed in claim 15 wherein the dispense area isarranged to lie within a central region of the bottom outlet surface.
17. A dispensing unit as claimed in claim 15 wherein the dispense areais spaced from the peripheral edge of the bottom outlet surface.
18. A dispensing unit as claimed in any one of claims 15 to 17 comprising one aperture.
19. A dispensing unit as claimed in claim 18 wherein the aperture has a diameter of up to 10mm.
20. A dispensing unit as claimed in claim 18 or claim 19 wherein the aperture has a diameter in the range from 2 mm to 5 mm.
21. A dispensing unit as claimed in any one of claims 15 to 17 comprising a plurality of apertures. * *S.
22. A dispensing unit as claimed in claim 21 wherein the apertures each have a diameter of up to 6 mm.

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23. A dispensing unit as claimed in claim 21 or claim 22 wherein each :. 30 aperture has a diameter in the range from 1 mm to 5 mm.

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24. A dispensing unit as claimed in any one of claims 21 to 23 wherein each aperture has a diameter in the range from 2 mm to 3 mm.
25. A dispensing unit as claimed in any one of claims 21 to 24 wherein at least one of the plurality of apertures has a diameter different to that of one or more other apertures of the plurality.
26. A dispensing unit as claimed in claim 21 comprising 15 apertures each having a diameter of 1 mm.
27 A dispensing unit as claimed in any one of claims 15 to 26 wherein the one or more apertures are each substantially circular in shape.
28. A dispensing unit as claimed in any one of claims 15 to 27 wherein the bottom surface is planar.
29. A dispensing unit as claimed in any one of claims 15 to 27 wherein the bottom surface is convex.
30. A dispensing unit as claimed in any one of claims 15 to 27 wherein the bottom surface is concave so as, in use, to channel liquid within the dispensing unit towards the one or more apertures.
31. A dispensing unit as claimed in any one of claims 15 to 30 wherein the r*. 25 cup-shaped container is formed from paper, card, plastic, metal or any combination thereof. S...
32. A dispensing unit as claimed in any one of claims 15 to 31 further * ** 55 * comprising means for positively locating the dispensing unit on top of a :. 30 receptacle in use. * S

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33. A dispensing unit as claimed in any one of claims 15 to 32 for dispensing, in use, a coffee-based liquid.
34. Use of a dispensing unit as claimed in any one of claims 15 to 33 for making a layered beverage.
35. Use of a dispensing unit as claimed in any one of claims 15 to 34 for making a latte macchiato.
36. A method of dispensing a beverage into a receptacle substantially as hereinbefore described with reference to or as shown in the accompanying drawings.
37. A dispensing unit substantially as hereinbefore described with reference to or as shown in the accompanying drawings.
38. Use of a dispensing unit substantially as hereinbefore described with reference to or as shown in the accompanying drawings. S. * S * **. * **.

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