US20080006035A1

US20080006035A1 - Method for use in preparing a drink

Info

Publication number: US20080006035A1
Application number: US11/860,527
Authority: US
Inventors: Jess Rugeris
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-09-14
Filing date: 2007-09-24
Publication date: 2008-01-10
Also published as: GB0122248D0; ATE358423T1; EP1424909A1; DE60219331D1; ZA200402018B; JP2005502374A; GB2395417A; CA2460405A1; CN1555229A; BR0212537A; DE60219331T2; GB2395417B; WO2003024251A1; GB0405529D0; EP1424909B1; MXPA04002475A; ES2284921T3; US20050103024A1

Abstract

Embodiments of the present invention provide for a method for use in preparing a beverage including the steps of introducing a vegetable and/or fruit substance into a liquid, which is at an elevated temperature and for the infusion of the said substance therein, allowing the product of the infusion to cool, and then freezing the cooled infused liquid into readily separable ice blocks.

Description

This application is a continuation of U.S. patent application Ser. No. 10/489,693, filed on Nov. 29, 2004, and entitled, “Method for Use in Preparing a Drink,” which is a U.S. national phase entry under 35 U.S.C. §371 of international application no. PCT/GB02/04202, filed on Sep. 16, 2002, which claims the priority benefit of United Kingdom patent application No. 0122248.8 filed on Sep. 14, 2001. The aforementioned applications are hereby incorporated by reference in their entirety.
This invention relates to a method for use in preparing a drink, to a product of the method, and to a drink employing the product.
There are available nowadays pure and natural herbal substances which, when they are introduced into a liquid, produce a pleasant and satisfying drink. These substances are sold for use in preparing what are known as herbal “teas”. The substances are generally material from plants, and include leaves, seeds and fruits.
Colourings are also known to be introduced into beverages to render these more attractive to customers. However, the quality, variety and selectability of such known colourings is disadvantageously limited.
One method to be described below, by way of example in illustration of the invention, includes the steps of introducing a herbal, and/or vegetable and/or fruit substance into a liquid, which is at an elevated temperature, for a period of, for example, five minutes, allowing the product of the infusion to cool, and then freezing the cooled infused liquid into easily separable ice blocks.
Preferably, the liquid comprises water which is heated to attain boiling point prior to the addition of the said substance. Once cooled, preferably to room temperature, the infusion is then filtered prior to use in the formation of the ice blocks.
The ice blocks, so formed, may be used to make an instant drink by adding them to hot water, or they may be used to cool a drink which has been prepared separately.
The ice blocks can advantageously be employed to impart colouring to the liquid to which they are added as and when required.
Alternatively, or in addition, the ice blocks can be employed to impart fragrance to a beverage.
In one particular illustrative method, a mixture of herbal substances is added to a container of pure spring water, which has been boiled and cooled to a temperature of 90° C., the infusion so produced being strained from the container and fed into ice-cube moulds, where it is frozen and kept in a refrigerator until it is needed for use in cooling a drink. Advantageously, the ratio of the infused product to liquid for forming the ice blocks is 100 ml to 2.2 litres.
Preferably, the step of filtration is conducted by means of a cotton filter, and preferably a 100% cotton filter.
It will be understood that varieties of the substances may be mixed in proportions which produce infusions of preferred colours and/or fragrances and, if required, flavours and also health benefits.
The infusions may, in another illustrative method, be bottled and sold in retail shops for customers to use in making ice cubes.
The temperature of the liquid in which the substances are infused may be adjusted to suit the substance in order to bring out colours and, if necessary, the oils and flavours to the best advantage.
In making the infusions it has been found beneficial to stir the contents of the container gently at intervals during the process of making the infusions.
It will be understood that, although particular arrangements, illustrative of the invention, have been described by way of example, variations and modifications thereof may be conceived as well as other arrangements.
Advantageously, the ice blocks, with their infused filtered content, provide means for colouring a drink in a particularly creative and aesthetic manner. A variety of ice blocks can be readily selected by a consumer for addition to a liquid in any order and/or combination required so as to arrive at an attractive drink. Importantly, the ice blocks of the present invention do not add any taste to the beverage whatsoever, although if required some degree of taste can also be imparted.
However, the method of the invention may be employed using other materials.
The range and intensity of the colours can be controlled through manipulation of the filtration process and infusion time employed.

Claims

1. A method of producing forms of coloured ice for use in preparing a beverage comprising:

introducing a vegetable and/or fruit substance into a liquid, and from which substance a predetermined colour is to be derived, the liquid being at an elevated temperature for the infusion of the said substance therein, and filtering the infusion;

allowing the product of the infusion to cool; and

freezing the cooled infused liquid into readily separable ice forms of the said predetermined colour.

2. The method as recited in claim 1, wherein the substance is introduced into the liquid for a period in the region of about five minutes.

3. The method as recited in claim 1, wherein the substance is added to a container of the liquid in the form of pure spring water and the infusion so produced is strained from the container and fed into ice moulds.

4. The method as recited in claim 1, further including the step of boiling the liquid and then cooling the same to a temperature in the region of about 90° C.

5. The method as recited in claim 1, wherein a mixture of substances is introduced to the liquid.

6. The method as recited in claim 1, and further including the step of gently agitating the substance within the liquid during the process of making the infusions.

7. A coloured ice block arranged to be introduced into a liquid beverage, wherein the ice block comprises a frozen liquid including an infusion of a vegetable and/or fruit substance, formed according to the method of claim 1.

8. A beverage prepared by the addition of the ice block of claim 7 into a liquid in which the ice block melts.

9. The method as claimed in claim 1, wherein the readily separable ice forms comprise ice blocks.

10. The method as recited in claim 1, wherein the ice forms are used to make an instant drink by adding them to hot water.

11. The method as recited in claim 1, wherein the ice forms are used to cool a drink which has been prepared separately.