IE80470B1 - Improvements in and relating to beverages - Google Patents

Description

Improvements in and relating to Beverages 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.

According to the invention there is provided a liquid 15 beverages container in combination with a dark beverage and white cream liqueur beverage, the - container comprising: a first compartment; and a second compartment; the dark beverage being located in the first compartment, and having a density of from 1.0875 to 1.0950g/litre; the white cream liqueur beverage being located in the second compartment, and having a density of from 1.051 to 1.057g/litre; - 2 the dark beverage and white cream liqueur remaining 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 liquor 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 sub-containers is approximately twice the capacity of the other sub-container.

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 sub30 containers 4, 5 respectively. The sub-containers 4, 5 may be formed separately and subsequently attached along a 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 4 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 three-quarters 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 5 both liqueurs must be greater than 15% v/v. The sugar levels are determined by the taste characteristics of the product. It is 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: Spirit at 96% alcohol Sugar Syrup at 66° Brix Water Natural Cream Flavour Glycerol Monostearate KG 1953 4125 958.8 29.4 Cream Blend consisting of: Natural Dairy Cream Sodium Caseinate 4440 kgs 435 kgs 25 kgs Trisodium Citrate 25 Water 2150 kgs Total: 7050 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 15 Density : 1.051 - 1.057 @ 20°C Sugars : 20% w/w EXAMPLE 2 Formulation for Black Coffee/Chocolate Liaueur Ingredients: 20 Batch Size 3,000 Litres KG Alcohol (96%) 667.0 Sugar Syrup (66° Brix) 1431.0 Coffee Flavour 39.6 Chocolate Flavour 78.5 25 Natural Vanilla 14.5 Caramel 5.7 Water 973.5 3209.0 - 6 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 Density 4.9 - 5.1 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. Ί 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 (6)

1. A liquid beverages container in combination with a dark beverage and white cream liqueur beverage, the container comprising: 5 a first compartment; and a second compartment; the dark beverage being located in the first compartment, and having a density of from 1.0875 to 1.0950g/litre; 10 the white cream liqueur beverage being located in the second compartment, and having a density of from 1.051 to 1.057g/litre; the dark beverage and white cream liqueur remaining substantially separate when the 15 beverages are poured from the compartments into a receptacle.

2. A container as claimed in claim 1 wherein the difference in specific gravity of the beverages is approximately 0.03g/litre. A container white cream cream blend as claimed in liquor includes including dairy claim 1 or 2 wherein the alcohol, sugar syrup and a cream and caseinate.

3. 4. A container as claimed in any of claims 1 to 3 wherein the dark beverage includes a coffee flavour ingredient. * 25 5. A container as claimed in any of claims 1 to 4 wherein the dark beverage includes a chocolate flavour ingredient. ί 6. A container as claimed in any of claims 4 or 5 wherein the dark beverage includes alcohol and sugar syrup. 7. A liquid beverage container as claimed in any preceding claim wherein the first compartment is defined by a

4. 5 first bottle and the second compartment is defined by a second bottle attached to the first bottle.

5. 8. A container as claimed in claim 7 wherein the capacity of one of the bottles is approximately twice the capacity of the other bottle.

6. 10 9. A liquid beverage container substantially as hereinbefore described with reference to the example and drawings.