US20170164641A1 - Composition for Preparing a Beverage or Food Product Comprising a Plurality of Insoluble Material Bodies - Google Patents
Composition for Preparing a Beverage or Food Product Comprising a Plurality of Insoluble Material Bodies Download PDFInfo
- Publication number
- US20170164641A1 US20170164641A1 US15/436,427 US201715436427A US2017164641A1 US 20170164641 A1 US20170164641 A1 US 20170164641A1 US 201715436427 A US201715436427 A US 201715436427A US 2017164641 A1 US2017164641 A1 US 2017164641A1
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- US
- United States
- Prior art keywords
- composition
- bodies
- beverage
- liquid
- package
- 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.)
- Abandoned
Links
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/262—Extraction of water-soluble constituents the extraction liquid flows through a stationary bed of solid substances, e.g. in percolation columns
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
- A47J31/0657—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines
- A47J31/0668—Filters or strainers for coffee or tea makers ; Holders therefor for brewing coffee under pressure, e.g. for espresso machines specially adapted for cartridges
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B1/00—Packaging fluent solid material, e.g. powders, granular or loose fibrous material, loose masses of small articles, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
- B65B1/04—Methods of, or means for, filling the material into the containers or receptacles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B11/00—Wrapping, e.g. partially or wholly enclosing, articles or quantities of material, in strips, sheets or blanks, of flexible material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/8043—Packages adapted to allow liquid to pass through the contents
- B65D85/8046—Pods, i.e. closed containers made only of filter paper or similar material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/8043—Packages adapted to allow liquid to pass through the contents
- B65D85/8055—Means for influencing the liquid flow inside the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines.
- Automated brewing machines for brewing beverages such as coffee and tea also known as on-demand systems, usually have a brewing water reservoir in which water is heated by a heating element. The heated water is then transferred from the reservoir to a brewing chamber which contains the brewing ingredients, such as coffee grounds or tea leaves, through which the heated water flows to produce a brewed beverage. The beverage flows into a container such as a jug or cup located beneath the brewing chamber outlet.
- Many modern domestic beverage machines dispense individual servings of a beverage directly into a drinking receptacle, and derive the beverage either from a bulk supply of beverage ingredients or from individual packages of beverage ingredients such as pods, pads or cartridges.
- Machines which use such packages reduce the need for cleaning and can enable the user to make a selection of beverages such as coffee, tea, hot chocolate and the like as well as food products such as soup, custard and the like.
- the beverages are formed from brewing, mixing, dissolving or suspending the beverage or food ingredients in water. For example, for coffee beverages, heated water is forced through the package under pressure to extract the aromatic constituents from the compacted coffee grounds contained therein.
- the use of packages in such machines has become increasingly popular due to their convenience and the quality of the beverage produced.
- EP-A-0904717 describes a package in the form of a soft flexible pod or pouch which is made from two discs of filter paper which are connected around their perimeters by a seam.
- the pod is designed so that hot water can be fed under pressure and passed through the pod which is filled with the beverage ingredients.
- a significant problem with this type of soft pod lies in that its shape and design is not ideal to enable the flow of water through the pod to be accurately controlled.
- the pod of EP-A-0904717 therefore requires the use of a specially designed container in which the pods are placed before they can be used in the beverage machine.
- This problem can be overcome in more rigid packages such as the cartridges described in EP-A-1440903.
- This type of cartridge is formed from high density polyethylene, polypropylene, polystyrene, polyester, or a laminate of two or more of these materials.
- the cartridge has an inlet for the introduction of water into the cartridge, and an outlet for a beverage produced from the beverage ingredients.
- the cartridge comprises an outer member, an inner member inserted in the outer member and an aperture in a beverage flow path linking the inlet to the outlet for producing a jet of the beverage.
- optimise the quality of some types of beverage it is necessary to maximize the extraction of the beneficial flavours of the beverage ingredients (such as coffee), while minimizing the extraction of bitter compounds and undesirable components. This is achieved by optimising a number of different brew parameters.
- the flow rate can he determined by a number of variables, such as the rate at which water is introduced to the reservoir, the size of the conduit or passage between the reservoir and the brewing chamber, and the size of holes in a water distributor or showerhead over the brewing chamber.
- U.S. Pat. No. B-5,901,635 uses an adjustable valve between the filling chamber and the reservoir to adjust the rate of flow of water from the filling chamber to the reservoir.
- WO-02/074661 describes a device for preparing customisable brewed beverages and proposes the use of two ingredient extraction chambers each containing a different volume of ingredients, such as roast and ground coffee.
- the strength of the finished brewed beverage can be modified by directing the brewing fluid through one or other of the chambers, or dividing the flow to go through each chamber.
- different ingredients are provided in different chambers.
- the invention therefore provides a composition for preparing a beverage or food product by the addition of a liquid to said composition, said composition comprising one or more beverage or food ingredients and at least one preparation aid which has a predetermined effect on the interaction between the liquid and the composition, said preparation aid comprising a plurality of bodies formed from a substantially insoluble material, in which the bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.
- the interaction can be modified in a number of ways to achieve a particular effect, such as increased extraction, increased crema or foam, better dissolution, greater separation of solids, increased hydration etc.
- the invention thus provides a means of optimising the preparation of beverage and foods products in a way that can be utilised in an open on-demand machine with a predefined water flow rate and temperature.
- the materials of the bodies is preferably substantially impermeable.
- the predetermined effect preferably substantially prevents movement of the ingredient(s) in the liquid or promotes agitation of the ingredient(s) in the liquid.
- the bodies are preferably non-buoyant.
- the bodies have a shape or structure including a plurality of edges and/or corners and/or a shape or structure which promotes turbulent flow of liquid flowing in or around the bodies.
- the bodies may have a shape, structure or textured surface such that, when the bodies compact together, small flow paths are created therebetween or they may have a smooth surface.
- the bodies are preferably buoyant.
- the bodies are substantially of the same size or alternatively of at least two different sizes.
- the preparation aid preferably comprises a combination of non-buoyant and buoyant bodies.
- the invention also comprises a package containing a composition as described above, said package comprising a chamber in which the beverage or food product is prepared having an inlet for the addition of liquid to the chamber and an outlet for dispensing the prepared product.
- the package is a soft pod or an at least semi rigid cartridge.
- the invention also comprises a method of producing the above mentioned package comprising the steps of filling the package with the above mentioned composition.
- FIG. 1 is a plan view of a sample of the composition of the present invention
- FIG. 2 is a side elevation of a sample of an alternative composition of the present invention.
- FIG. 3 is schematic representations of different preparation aids for use in the composition of FIGS. 1 and 2 ;
- FIG. 4 is a cross section of a package in the form of a flexible pod suitable for containing the composition of the present invention.
- FIG. 5 is a cross section of a package in the form of a rigid cartridge, which is also suitable for containing compositions described in the present invention.
- FIG. 6 is a bar graph showing foam height of brewed beverage.
- FIG. 7 is a bar graph showing impact of the addition of preparation aids.
- the invention is primarily intended for improving brewed beverages such as tea and coffee produced by brewing machines, it also has application for the preparation of many other beverage and food products which are formed by mixing, dissolving or suspending the beverage or food ingredients in a liquid such as water.
- the beverage or food composition 10 of the present invention comprises one or more ingredients 11 suitable for the preparation of a beverage or food product and at least one preparation aid 12 comprising a plurality of bodies 12 a.
- the bodies 12 a may be independent, or linked in a way that they can move relative to each other.
- the composition 10 is preferably contained in a package 15 , 20 which has a chamber (which term includes an enclosed space in a flexible pod) 23 in which the preparation process takes place.
- the preparation aid 12 remains in the chamber 23 and is designed to modify the interaction of the water or other liquid with the ingredients in the chamber 23 during the preparation of the beverage or food product.
- the interaction can be modified in a number of ways to achieve a particular effect, such as increased extraction, increased crema or foam, better dissolution, greater separation of solids, increased hydration etc.
- the bodies 12 a of the preparation aid 12 are constructed of a food grade material, i.e. one which resists degradation from the beverage ingredients and complies with food/health and safety regulations.
- the material itself is impermeable, insoluble and preferably tasteless and imparts little or no flavour to the final beverage product.
- the form of the bodies 12 a may be such that, as a whole, they are not impermeable, i.e. the liquid can flow through small pathways within the bodies 12 a, but not be absorbed by the material itself.
- the preparation aid(s) 12 may take a number of different forms, some examples of which are described below.
- the finished beverage or food product may be, for example, coffee, tea, chocolate, dairy-based beverages, soups, desserts, juices and so on.
- the ingredients 11 which are used are particulate solids and may be powdered, ground, or leaf-based.
- the ingredients 11 may be insoluble or soluble or include a mixture of ingredients some of which are insoluble and some of which are soluble. Examples of such ingredients therefore include roast and ground coffee, leaf tea, powdered soup, milk powder, chocolate powder, flavoured coffee-mix powders, juice concentrates, herbs, spices, custard powder, gravy, pharmaceutical preparations, rehydratable flu remedies etc.
- the preparation aid 12 comprises a plurality of small buoyant bodies 12 a which are mixed in with the ingredients 11 .
- the buoyant bodies 12 a may be spherical, pseudo-spherical, ellipsoid or of another shape.
- the surface of the buoyant bodies 12 a may be smooth or may include projections such as ridges or prongs.
- the buoyant bodies 12 a may be solid or include internal hollows which allow the liquid to flow there through. Suitable materials for the bodies 12 a include inter alia glass, plastics such as polypropylene and polyethylene, cellulose, seed husks, metal composites and combinations of materials.
- the buoyant bodies 12 a may all be of substantially the same size, or they may be different sizes.
- the optimal size and distribution of the bodies 12 a is selected according to the nature of the ingredients 11 and the desired characteristics of the product to be prepared.
- a suitable range of diameters for the buoyant bodies 12 a lies in the range of 0.1 mm to 200 mm and more preferably in the range of 1 mm to 200 mm. In some applications the diameters may lie in the range of 100 to 200 mm.
- the ratio by volume of buoyant bodies 12 a to ingredients may lie in the range of 1 to 25%,
- the buoyant bodies 12 As the liquid enters the chamber 23 and mixes with the ingredients 11 , the buoyant bodies 12 a float in the liquid and, move with the turbulent flow of liquid. As a result they impact the ingredients 11 causing physical agitation thereof which increases the mass transfer and the release of the soluble solids from the ingredients 11 .
- the aid 12 comprises a plurality of small non-buoyant bodies 12 b.
- the non-buoyant bodies 12 b may again be spherical, or of another shape, and may have a similar range of sizes as those described above.
- Suitable materials for the non-buoyant bodies 12 b include inter alia glass, plastics such as polypropylene and polyethylene, coffee process streams (e.g. compressed pellets of extracted spent grounds), meta composites and combinations of materials.
- the effect of the non-buoyant bodies 12 b is to compact the ingredients 11 to create a dense bed.
- the influx of liquid into the chamber 23 does not substantially disturb this compact bed and the non-buoyant bodies 12 b prevent the initial stirring during the early stages of the preparation process. They also prevent, or reduce further, mixing during extraction. This is particularly suitable for a beverage which is to be brewed.
- the composition 10 comprises two preparation aids 12 being a mixture of buoyant bodies 12 a and non-buoyant bodies 12 b.
- the non-buoyant bodies 12 b create a dense compact bed in the bottom of the chamber 23 , which creates a back pressure, and the buoyant bodies 12 a impact loose ingredient material to increase the release of soluble solids therefrom.
- the coffee grounds or tea leaves would remain compacted by the non-buoyant bodies 12 b, whilst the creamer or sugar would be impacted by the buoyant bodies 12 a.
- the preparation aids 12 comprise a plurality of turbulence promoting bodies 12 c which include, or create, cavities and small flow paths through which the liquid flows.
- the cavities and small flow paths create additional turbulence in the liquid as it passes in and around the bodies 12 c, which creates regions of high and low pressure, thereby aerating the mixture and increasing the yield from the ingredients 11 .
- This can increase the aroma extraction from the ingredients 11 and, in some cases, can be used to increase the production of foam or crema in the final product.
- turbulence promoting bodies 12 c are suitable for these turbulence promoting bodies 12 c although shapes with edges or corners or with textured surfaces are particularly useful.
- the shape or surface texture may be designed to create cavities and micro-channels in combination with one or more other bodies 12 c is not referenced in the actually drawing.
- the turbulence promoting bodies 12 c themselves may incorporate internal or external cavities or channels. Interconnecting shapes are also very suitable.
- Some suitable shapes for the turbulence promoting bodies 12 c are shown in FIG. 3 .
- a flexible pod 15 suitable for use in preparing a beverage or food product from the composition of the present invention is illustrated in FIG. 4 , and more fully described in EP-A-0904717.
- the pod 15 comprises a circular top sheet 16 made from a filtering paper and a circular bottom sheet 17 or similar filter paper.
- the sheets 16 , 17 are attached around their perimeter along an annular seam 18 to enclose the composition 10 .
- the pod 15 In use the pod 15 is placed either directly, or in a supporting container, in the machine. Hot water (or other liquid) is fed under pressure so that it penetrates the pod 15 , via the top sheet 16 , to mix with the composition 10 .
- the finished beverage or food product passes through the bottom sheet 17 and is directed by means of grooves (usually in the supporting container) to an outlet for discharge into a receptacle such as a cup or bowl.
- FIG. 5 A rigid type cartridge 20 which is also suitable for preparing a food or beverage product from the composition of the present invention is illustrated in FIG. 5 , and more fully described in EP-A-1440903,
- the cartridge 20 generally comprises a casing 21 and sealing means 22 .
- the casing 21 at least partly defines a chamber 23 containing the composition 10 .
- the chamber 23 has an inlet 24 , an outlet 25 and provides a fluid flow path linking the inlet 24 to the outlet 25 .
- the inlet 24 and outlet 25 are initially sealed by the sealing means 22 and are opened, in use, by piercing or cutting of the sealing means 22 .
- the water (or other liquid), under pressure, enters the cartridge 20 and flows into the chamber 23 through the inlet 24 .
- the water flows into the chamber 23 and mixes with the composition 10 contained therein.
- the finished beverage or food product passes to the outlet 25 where it is directed by the machine for discharge into a receptacle such as a cup or bowl.
- Jacobs Kroneung roast and ground coffee was ground to an average particle size of 400 to 500 microns to use as the ingredients 11 .
- Three sets of soft pods 15 were constructed using standard filter paper, and coffee beverage was prepared from the three sets of pods 15 with a standard pod extraction machine such as is described in EP-A-0904717. The resultant beverages were evaluated for aroma profile, foam height, and brew yield.
- One set of pods 15 was filled with a fill weight of 5.2 g of the roast and ground coffee.
- a second set of pods 15 was filled with a fill weight of 7.2 g of the roast and ground coffee.
- a third set of pods 15 was filled with the composition of the present invention, comprising 5.9 g of the roast and ground coffee and 1.3 g of a preparation aid 12 comprising a plurality of non-buoyant bodies 12 b in the form of highly textured (ridged) ovoid polypropylene beads of a diameter of 10 mm.
- a first set of pods was prepared as described above with a fill, weight of 7.2 g of roast and ground coffee and a second set of pods was prepared with the addition of 2 g of preparation aid 12 in the form of non-buoyant 10 mm diameter textured surface glass beads.
- Aroma compound in brewed beverage % Concentration increase Acetic Acid 33 2,3-Pentanedione 8 Furfural 26 2-Ethylpyrazine 24 3-Methylbutanoic acid 39 2-Methylbutanoic acid 38 Trimethylpyrazine 24 2-Ethyl-3,6-dimethylpyrazine 27 2-Ethyl-3,5-Dimethylpyrazine 30 Phenylacetaidehyde 10 Guaiacol 33 2-transNonenal 29 Ethylguiacol 17 Vinylguaiacol 12
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Abstract
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.
Description
- This application is a continuation of U.S. patent application Ser. No. 13/701,004, which is a U.S. national phase application of International Application No. PCT/US2011/038131, filed May 26, 2011, designating the United States, which claims benefit from United Kingdom Application No. 1009179.1, filed Jun. 1, 2010, which are all hereby incorporated herein by reference in their entireties.
- The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines.
- Automated brewing machines for brewing beverages such as coffee and tea, also known as on-demand systems, usually have a brewing water reservoir in which water is heated by a heating element. The heated water is then transferred from the reservoir to a brewing chamber which contains the brewing ingredients, such as coffee grounds or tea leaves, through which the heated water flows to produce a brewed beverage. The beverage flows into a container such as a jug or cup located beneath the brewing chamber outlet.
- Many modern domestic beverage machines dispense individual servings of a beverage directly into a drinking receptacle, and derive the beverage either from a bulk supply of beverage ingredients or from individual packages of beverage ingredients such as pods, pads or cartridges. Machines which use such packages reduce the need for cleaning and can enable the user to make a selection of beverages such as coffee, tea, hot chocolate and the like as well as food products such as soup, custard and the like. The beverages are formed from brewing, mixing, dissolving or suspending the beverage or food ingredients in water. For example, for coffee beverages, heated water is forced through the package under pressure to extract the aromatic constituents from the compacted coffee grounds contained therein. The use of packages in such machines has become increasingly popular due to their convenience and the quality of the beverage produced.
- EP-A-0904717 describes a package in the form of a soft flexible pod or pouch which is made from two discs of filter paper which are connected around their perimeters by a seam. The pod is designed so that hot water can be fed under pressure and passed through the pod which is filled with the beverage ingredients. However a significant problem with this type of soft pod lies in that its shape and design is not ideal to enable the flow of water through the pod to be accurately controlled. The pod of EP-A-0904717 therefore requires the use of a specially designed container in which the pods are placed before they can be used in the beverage machine.
- This problem can be overcome in more rigid packages such as the cartridges described in EP-A-1440903. This type of cartridge is formed from high density polyethylene, polypropylene, polystyrene, polyester, or a laminate of two or more of these materials. The cartridge has an inlet for the introduction of water into the cartridge, and an outlet for a beverage produced from the beverage ingredients. The cartridge comprises an outer member, an inner member inserted in the outer member and an aperture in a beverage flow path linking the inlet to the outlet for producing a jet of the beverage. In order to optimise the quality of some types of beverage it is necessary to maximize the extraction of the beneficial flavours of the beverage ingredients (such as coffee), while minimizing the extraction of bitter compounds and undesirable components. This is achieved by optimising a number of different brew parameters. It is acknowledged, by discerning coffee drinkers, that coffee produced using water which is cooler than the optimum temperature tastes sour and that produced with water which is hotter than this temperature tastes bitter. The sour taste, which occurs if the temperature is too low, is due to under extraction, since the acids from the beans are the first substances to dissolve. The optimum temperature for espresso is claimed, by some baristas to be between 92 and 96° C. Other factors which affect the quality of coffee include the roasting and age of the coffee beans, the grind size, the compaction of the grinds prior to brewing, and the brew time. The highest quality coffee is achieved by balancing these key elements of the brewing process.
- Different flow rates of the brewing water (or other liquid) through an on-demand beverage machine will therefore lead to a variation of characteristics in the brewed beverage, and in particular to its taste. U.S. Pat. No. B-5,901,635 explains that a relatively fast rate of flow of hot water through coffee grounds in the brewing chamber will result in relatively dilute coffee with less flavour and caffeine than is produced by a slower rate of flow. A relatively slow rate should therefore be used in order to correctly brew a decaffeinated coffee drink with a taste comparable to “regular” or caffeinated coffee which is brewed with a relatively faster rate of flow. The flow rate can he determined by a number of variables, such as the rate at which water is introduced to the reservoir, the size of the conduit or passage between the reservoir and the brewing chamber, and the size of holes in a water distributor or showerhead over the brewing chamber. U.S. Pat. No. B-5,901,635 uses an adjustable valve between the filling chamber and the reservoir to adjust the rate of flow of water from the filling chamber to the reservoir.
- WO-02/074661 describes a device for preparing customisable brewed beverages and proposes the use of two ingredient extraction chambers each containing a different volume of ingredients, such as roast and ground coffee. The strength of the finished brewed beverage can be modified by directing the brewing fluid through one or other of the chambers, or dividing the flow to go through each chamber. In another embodiment described in this prior art document, different ingredients are provided in different chambers.
- However most on-demand machines typically have a preset non-variable water flow rate and temperature. It is therefore desirable to find other ways of modifying at least one preparation parameter to change the characteristics, preferably to improve the quality, of the beverage or food product. This is particularly desirable for machines which use soft pods, through which it is more difficult to control the water flow than rigid cartridges.
- The invention therefore provides a composition for preparing a beverage or food product by the addition of a liquid to said composition, said composition comprising one or more beverage or food ingredients and at least one preparation aid which has a predetermined effect on the interaction between the liquid and the composition, said preparation aid comprising a plurality of bodies formed from a substantially insoluble material, in which the bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.
- The interaction can be modified in a number of ways to achieve a particular effect, such as increased extraction, increased crema or foam, better dissolution, greater separation of solids, increased hydration etc. The invention thus provides a means of optimising the preparation of beverage and foods products in a way that can be utilised in an open on-demand machine with a predefined water flow rate and temperature.
- The materials of the bodies is preferably substantially impermeable.
- The predetermined effect preferably substantially prevents movement of the ingredient(s) in the liquid or promotes agitation of the ingredient(s) in the liquid.
- The bodies are preferably non-buoyant.
- Preferably the bodies have a shape or structure including a plurality of edges and/or corners and/or a shape or structure which promotes turbulent flow of liquid flowing in or around the bodies.
- The bodies may have a shape, structure or textured surface such that, when the bodies compact together, small flow paths are created therebetween or they may have a smooth surface.
- The bodies are preferably buoyant.
- The bodies are substantially of the same size or alternatively of at least two different sizes.
- The preparation aid preferably comprises a combination of non-buoyant and buoyant bodies.
- The invention also comprises a package containing a composition as described above, said package comprising a chamber in which the beverage or food product is prepared having an inlet for the addition of liquid to the chamber and an outlet for dispensing the prepared product.
- Preferably the package is a soft pod or an at least semi rigid cartridge.
- The invention also comprises a method of producing the above mentioned package comprising the steps of filling the package with the above mentioned composition.
- Embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings, in which:
-
FIG. 1 is a plan view of a sample of the composition of the present invention; -
FIG. 2 is a side elevation of a sample of an alternative composition of the present invention; -
FIG. 3 is schematic representations of different preparation aids for use in the composition ofFIGS. 1 and 2 ; -
FIG. 4 is a cross section of a package in the form of a flexible pod suitable for containing the composition of the present invention; and -
FIG. 5 is a cross section of a package in the form of a rigid cartridge, which is also suitable for containing compositions described in the present invention. -
FIG. 6 is a bar graph showing foam height of brewed beverage. -
FIG. 7 is a bar graph showing impact of the addition of preparation aids. - Whilst the invention is primarily intended for improving brewed beverages such as tea and coffee produced by brewing machines, it also has application for the preparation of many other beverage and food products which are formed by mixing, dissolving or suspending the beverage or food ingredients in a liquid such as water.
- The beverage or
food composition 10 of the present invention comprises one ormore ingredients 11 suitable for the preparation of a beverage or food product and at least one preparation aid 12 comprising a plurality ofbodies 12 a. Thebodies 12 a may be independent, or linked in a way that they can move relative to each other. - The
composition 10 is preferably contained in apackage 15, 20 which has a chamber (which term includes an enclosed space in a flexible pod) 23 in which the preparation process takes place. The preparation aid 12 remains in thechamber 23 and is designed to modify the interaction of the water or other liquid with the ingredients in thechamber 23 during the preparation of the beverage or food product. The interaction can be modified in a number of ways to achieve a particular effect, such as increased extraction, increased crema or foam, better dissolution, greater separation of solids, increased hydration etc. - The
bodies 12 a of the preparation aid 12 are constructed of a food grade material, i.e. one which resists degradation from the beverage ingredients and complies with food/health and safety regulations. The material itself is impermeable, insoluble and preferably tasteless and imparts little or no flavour to the final beverage product. The form of thebodies 12 a may be such that, as a whole, they are not impermeable, i.e. the liquid can flow through small pathways within thebodies 12 a, but not be absorbed by the material itself. The preparation aid(s) 12 may take a number of different forms, some examples of which are described below. - The finished beverage or food product may be, for example, coffee, tea, chocolate, dairy-based beverages, soups, desserts, juices and so on. The
ingredients 11 which are used are particulate solids and may be powdered, ground, or leaf-based. Theingredients 11 may be insoluble or soluble or include a mixture of ingredients some of which are insoluble and some of which are soluble. Examples of such ingredients therefore include roast and ground coffee, leaf tea, powdered soup, milk powder, chocolate powder, flavoured coffee-mix powders, juice concentrates, herbs, spices, custard powder, gravy, pharmaceutical preparations, rehydratable flu remedies etc. - In a first embodiment of the invention, shown in
FIG. 1 , the preparation aid 12 comprises a plurality of smallbuoyant bodies 12 a which are mixed in with theingredients 11. Thebuoyant bodies 12 a may be spherical, pseudo-spherical, ellipsoid or of another shape. The surface of thebuoyant bodies 12 a may be smooth or may include projections such as ridges or prongs. Thebuoyant bodies 12 a may be solid or include internal hollows which allow the liquid to flow there through. Suitable materials for thebodies 12 a include inter alia glass, plastics such as polypropylene and polyethylene, cellulose, seed husks, metal composites and combinations of materials. - The
buoyant bodies 12 a may all be of substantially the same size, or they may be different sizes. The optimal size and distribution of thebodies 12 a is selected according to the nature of theingredients 11 and the desired characteristics of the product to be prepared. A suitable range of diameters for thebuoyant bodies 12 a lies in the range of 0.1 mm to 200 mm and more preferably in the range of 1 mm to 200 mm. In some applications the diameters may lie in the range of 100 to 200 mm. The ratio by volume ofbuoyant bodies 12 a to ingredients may lie in the range of 1 to 25%, - As the liquid enters the
chamber 23 and mixes with theingredients 11, thebuoyant bodies 12 a float in the liquid and, move with the turbulent flow of liquid. As a result they impact theingredients 11 causing physical agitation thereof which increases the mass transfer and the release of the soluble solids from theingredients 11. - In a second embodiment of the invention, shown in
FIG. 2 , the aid 12 comprises a plurality of smallnon-buoyant bodies 12 b. Thenon-buoyant bodies 12 b may again be spherical, or of another shape, and may have a similar range of sizes as those described above. - Suitable materials for the
non-buoyant bodies 12 b include inter alia glass, plastics such as polypropylene and polyethylene, coffee process streams (e.g. compressed pellets of extracted spent grounds), meta composites and combinations of materials. - The effect of the
non-buoyant bodies 12 b is to compact theingredients 11 to create a dense bed. As a result, the influx of liquid into thechamber 23 does not substantially disturb this compact bed and thenon-buoyant bodies 12 b prevent the initial stirring during the early stages of the preparation process. They also prevent, or reduce further, mixing during extraction. This is particularly suitable for a beverage which is to be brewed. - In a third embodiment of the invention, the
composition 10 comprises two preparation aids 12 being a mixture ofbuoyant bodies 12 a andnon-buoyant bodies 12 b. Thenon-buoyant bodies 12 b create a dense compact bed in the bottom of thechamber 23, which creates a back pressure, and thebuoyant bodies 12 a impact loose ingredient material to increase the release of soluble solids therefrom. This would be particularly suitable for products with two ingredients, such as coffee and creamer or sugar, or tea and creamer or sugar. The coffee grounds or tea leaves would remain compacted by thenon-buoyant bodies 12 b, whilst the creamer or sugar would be impacted by thebuoyant bodies 12 a. - In a fourth embodiment of the invention the preparation aids 12 comprise a plurality of
turbulence promoting bodies 12 c which include, or create, cavities and small flow paths through which the liquid flows. The cavities and small flow paths create additional turbulence in the liquid as it passes in and around thebodies 12 c, which creates regions of high and low pressure, thereby aerating the mixture and increasing the yield from theingredients 11. This can increase the aroma extraction from theingredients 11 and, in some cases, can be used to increase the production of foam or crema in the final product. - Various different shapes are suitable for these
turbulence promoting bodies 12 c although shapes with edges or corners or with textured surfaces are particularly useful. The shape or surface texture may be designed to create cavities and micro-channels in combination with one or moreother bodies 12 c is not referenced in the actually drawing. Alternatively theturbulence promoting bodies 12 c themselves may incorporate internal or external cavities or channels. Interconnecting shapes are also very suitable. Some suitable shapes for theturbulence promoting bodies 12 c are shown inFIG. 3 . - A flexible pod 15 suitable for use in preparing a beverage or food product from the composition of the present invention is illustrated in
FIG. 4 , and more fully described in EP-A-0904717. The pod 15 comprises a circular top sheet 16 made from a filtering paper and acircular bottom sheet 17 or similar filter paper. Thesheets 16,17 are attached around their perimeter along anannular seam 18 to enclose thecomposition 10. - In use the pod 15 is placed either directly, or in a supporting container, in the machine. Hot water (or other liquid) is fed under pressure so that it penetrates the pod 15, via the top sheet 16, to mix with the
composition 10. The finished beverage or food product passes through thebottom sheet 17 and is directed by means of grooves (usually in the supporting container) to an outlet for discharge into a receptacle such as a cup or bowl. - A
rigid type cartridge 20 which is also suitable for preparing a food or beverage product from the composition of the present invention is illustrated inFIG. 5 , and more fully described in EP-A-1440903, Thecartridge 20 generally comprises acasing 21 and sealing means 22. Thecasing 21 at least partly defines achamber 23 containing thecomposition 10. Thechamber 23 has an inlet 24, anoutlet 25 and provides a fluid flow path linking the inlet 24 to theoutlet 25. The inlet 24 andoutlet 25 are initially sealed by the sealing means 22 and are opened, in use, by piercing or cutting of the sealing means 22. - In use the water (or other liquid), under pressure, enters the
cartridge 20 and flows into thechamber 23 through the inlet 24. The water flows into thechamber 23 and mixes with thecomposition 10 contained therein. The finished beverage or food product passes to theoutlet 25 where it is directed by the machine for discharge into a receptacle such as a cup or bowl. - The following illustrates the effect of the preparation aid 12 of the present invention.
- Jacobs Kroneung roast and ground coffee was ground to an average particle size of 400 to 500 microns to use as the
ingredients 11. Three sets of soft pods 15 were constructed using standard filter paper, and coffee beverage was prepared from the three sets of pods 15 with a standard pod extraction machine such as is described in EP-A-0904717. The resultant beverages were evaluated for aroma profile, foam height, and brew yield. - One set of pods 15 was filled with a fill weight of 5.2 g of the roast and ground coffee. A second set of pods 15 was filled with a fill weight of 7.2 g of the roast and ground coffee. A third set of pods 15 was filled with the composition of the present invention, comprising 5.9 g of the roast and ground coffee and 1.3 g of a preparation aid 12 comprising a plurality of
non-buoyant bodies 12 b in the form of highly textured (ridged) ovoid polypropylene beads of a diameter of 10 mm. - The foam height was measured in a standard transparent laboratory beaker (having an internal diameter of 85 mm) within 10 s of brewing and the results are shown in the table and bar chart below. There was a statistically significant (ANOVA with Tukeys, n=6, P<0.05) increase in foam height in the pods containing the preparation aid 12. This result is in direct contrast to the reduction that is normally observed when the total roast and ground coffee material ingredient weight is reduced.
-
Pod Contents Foam height (mm) 5.2 g roast and ground coffee 5 7.2 g roast and ground coffee 6 5.9 g roast and ground coffee and 7.5 1.3 g preparation aid - A first set of pods was prepared as described above with a fill, weight of 7.2 g of roast and ground coffee and a second set of pods was prepared with the addition of 2 g of preparation aid 12 in the form of non-buoyant 10 mm diameter textured surface glass beads. On brewing, key aroma compounds were measured in both pods by GC-MS using standard laboratory methods. There was a statistically significant (ANOVA with Tukeys, n=4, P<0.05) increase in the aroma compounds released from the pods containing the preparation aid 12 as shown in the table below.
-
Aroma compound in brewed beverage % Concentration increase Acetic Acid 33 2,3-Pentanedione 8 Furfural 26 2-Ethylpyrazine 24 3-Methylbutanoic acid 39 2-Methylbutanoic acid 38 Trimethylpyrazine 24 2-Ethyl-3,6-dimethylpyrazine 27 2-Ethyl-3,5-Dimethylpyrazine 30 Phenylacetaidehyde 10 Guaiacol 33 2-transNonenal 29 Ethylguiacol 17 Vinylguaiacol 12 - Impact of the addition of preparation aids (% change in concentration of key aroma compounds in brewed beverage)
Claims (18)
1. A composition for preparing a beverage or food product by the addition of a liquid to said composition, said composition comprising one or more beverage or food ingredients and at least one preparation aid which has a predetermined effect on the interaction between the liquid and the composition, said preparation aid comprising a plurality of bodies formed from a substantially insoluble material, in which the bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.
2. A composition as claimed in claim 1 in which the material from which the bodies are made is substantially impermeable.
3. A composition as claimed in claim 1 in which the predetermined effect is to substantially prevent movement of the ingredient (s) in the liquid.
4. A composition as claimed in claim 1 in which the predetermined effect is to promote agitation of the ingredient (s) in the liquid.
5. A composition as claimed in claim 1 in which the bodies are non-buoyant.
6. A composition as claimed in claim 1 in which the bodies have a shape or structure including a plurality of edges and/or corners.
7. A composition as claimed in claim 1 in which the bodies have a shape or structure which promotes turbulent flow of liquid flowing in or around the bodies.
8. A composition as claimed in claim 1 in which the bodies have a shape, structure or textured surface such that, when the bodies compact together, small flow paths are created therebetween.
9. A composition as claimed in claim 1 in which the bodies have a smooth surface.
10. A composition as claimed in claim 1 in which the bodies are buoyant.
11. A composition as claimed in claim 1 in which the bodies are substantially of the same size.
12. A composition as claimed in claim 1 which the bodies are of at least two different sizes.
13. A composition as claimed in claim 1 in which the preparation aid comprises a combination of non-buoyant and buoyant bodies.
14. A package containing a composition as claimed in claim 1 , said package comprising a chamber in which the beverage or food product is prepared having an inlet for the addition of liquid to the chamber and an outlet for dispersing the prepared product.
15. A package as claimed in claim 14 comprising a soft pod or an at least semi rigid cartridge.
16. A method of producing a package as claimed in claim 14 comprising the steps of filling the package with the composition of any one of claims 1 to 13 .
17. A method of dispensing a beverage or food product during an operating cycle from a package as claimed in claim 14 , the method comprising the steps of passing a liquid through the inlet of the chamber to dispense the beverage or food product out of the outlet and into a receptacle.
18. A beverage or food dispensing system comprising a package according to claim 14 in combination with a beverage or food dispensing machine adapted to receive the package and to dispense a beverage or food product therefrom by the addition of a liquid.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US15/436,427 US20170164641A1 (en) | 2010-06-01 | 2017-02-17 | Composition for Preparing a Beverage or Food Product Comprising a Plurality of Insoluble Material Bodies |
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
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GB1009179.1 | 2010-06-01 | ||
GB1009179.1A GB2480828B (en) | 2010-06-01 | 2010-06-01 | Improvements in the preparation of beverage and food products |
PCT/US2011/038131 WO2011153064A1 (en) | 2010-06-01 | 2011-05-26 | Composition for preparing a beverage or food product comprising a plurality insoluble material bodies |
US201313701004A | 2013-02-04 | 2013-02-04 | |
US15/436,427 US20170164641A1 (en) | 2010-06-01 | 2017-02-17 | Composition for Preparing a Beverage or Food Product Comprising a Plurality of Insoluble Material Bodies |
Related Parent Applications (2)
Application Number | Title | Priority Date | Filing Date |
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US13/701,004 Continuation US9592952B2 (en) | 2010-06-01 | 2011-05-26 | Composition for preparing a beverage or food product comprising a plurality insoluble material bodies |
PCT/US2011/038131 Continuation WO2011153064A1 (en) | 2010-06-01 | 2011-05-26 | Composition for preparing a beverage or food product comprising a plurality insoluble material bodies |
Publications (1)
Publication Number | Publication Date |
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US20170164641A1 true US20170164641A1 (en) | 2017-06-15 |
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US13/701,004 Expired - Fee Related US9592952B2 (en) | 2010-06-01 | 2011-05-26 | Composition for preparing a beverage or food product comprising a plurality insoluble material bodies |
US15/436,427 Abandoned US20170164641A1 (en) | 2010-06-01 | 2017-02-17 | Composition for Preparing a Beverage or Food Product Comprising a Plurality of Insoluble Material Bodies |
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US13/701,004 Expired - Fee Related US9592952B2 (en) | 2010-06-01 | 2011-05-26 | Composition for preparing a beverage or food product comprising a plurality insoluble material bodies |
Country Status (12)
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US (2) | US9592952B2 (en) |
EP (1) | EP2575489B1 (en) |
JP (2) | JP2013534414A (en) |
KR (1) | KR101948323B1 (en) |
CN (1) | CN103025172B (en) |
BR (1) | BR112012030465A2 (en) |
CA (1) | CA2801033A1 (en) |
ES (1) | ES2480990T3 (en) |
GB (1) | GB2480828B (en) |
HK (1) | HK1177667A1 (en) |
RU (1) | RU2585230C2 (en) |
WO (1) | WO2011153064A1 (en) |
Families Citing this family (7)
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CN102481063B (en) | 2009-06-17 | 2015-06-10 | 皇家戴维艾格伯茨有限公司 | System, method and package for preparing drinks |
US9637415B2 (en) | 2013-10-24 | 2017-05-02 | Surmet Corporation | Method of making high purity polycrystalline aluminum oxynitride bodies useful in semiconductor process chambers |
WO2018024587A1 (en) | 2016-08-03 | 2018-02-08 | Nestec S.A. | Capsule for the preparation of a beverage containing pellets |
US11330931B2 (en) | 2016-09-29 | 2022-05-17 | Levo Oil Infusion | Apparatus and method for infusing and dispensing oils, and drying and heating infusing materials |
KR102481828B1 (en) * | 2017-08-09 | 2022-12-28 | 엘지전자 주식회사 | Material container and beverage maker |
WO2019099373A1 (en) | 2017-11-16 | 2019-05-23 | LEVO Oil Infusion, Inc. | Apparatus and method for infusing oils |
GB2587321B (en) * | 2019-08-15 | 2023-06-07 | Douwe Egberts Bv | Beverage ingredient containers, methods of making and methods of using the same |
Family Cites Families (25)
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GB2006603B (en) * | 1977-11-01 | 1982-02-24 | Gen Foods Ltd | Coffee product and process |
CA2090169A1 (en) | 1992-03-12 | 1993-09-13 | Jerome F. Trumbetas | Colloidal roasted coffee as aromatizer |
CN1105138C (en) * | 1996-12-24 | 2003-04-09 | 旭化成株式会社 | Aqueous suspension composition and water-dispersible dry composition |
US5901635A (en) | 1997-07-08 | 1999-05-11 | Signature Brands, Inc. | Flow control and flow rate control mechanisms for use in brewing machines with fluidly connected chambers |
NL1007171C2 (en) | 1997-09-30 | 1999-03-31 | Sara Lee De Nv | Assembly for use in a coffee machine for preparing coffee, holder and pouch of that assembly. |
GB2334659A (en) | 1998-02-26 | 1999-09-01 | Keith Spicer Limited | Agglomerated beverage composition |
US6488976B1 (en) * | 1999-12-13 | 2002-12-03 | Affinitea Brewing Technologies, Inc. | Method and apparatus for brewing tea with an espresso machine |
GB2397492B (en) * | 2003-01-24 | 2005-10-12 | Kraft Foods R & D Inc | Cartridge for the preparation of beverages |
US20030039731A1 (en) | 2001-03-16 | 2003-02-27 | The Procter & Gamble Co. | Beverage brewing devices |
RU2473459C2 (en) * | 2003-01-24 | 2013-01-27 | Крафт Фудз Р Унд Д, Инк. | Cartridge for making drinks and method of its fabrication |
CA2513765C (en) * | 2003-01-24 | 2012-08-07 | Steven Carter | Cartridge for the preparation of beverages and method of manufacturing a cartridge |
IL154766A (en) * | 2003-03-05 | 2007-02-11 | David Nini | Particles for use in delivering a distinct and enhanced taste sensation to a drink |
US20050048186A1 (en) | 2003-08-27 | 2005-03-03 | Unilever Bestfoods North America Usa | Infusion system for enhanced flavor beverages |
US20050158426A1 (en) * | 2004-01-20 | 2005-07-21 | Ruguo Hu | Beverage portioned package for preparing a foamy beverage from soluble powder |
EP2298667A1 (en) | 2004-08-23 | 2011-03-23 | Nestec S.A. | System and capsule for preparing and delivering a drink by injecting a pressurized fluid into the capsule |
US7661352B2 (en) * | 2004-08-31 | 2010-02-16 | Nestec S.A. | Method and system for in-cup dispensing, mixing and foaming hot and cold beverages from liquid concentrates |
GB0423531D0 (en) * | 2004-10-22 | 2004-11-24 | Kraft Foods R & D Inc | Flexible pad for preparing a beverage |
EP1906745B1 (en) * | 2005-07-22 | 2011-09-14 | Unilever PLC | Beverage precursor and process for manufacture thereof |
US20070051836A1 (en) | 2005-09-07 | 2007-03-08 | The Coca-Cola Company | Bi-modal roller grinder |
GB2468047B (en) * | 2006-04-27 | 2010-12-08 | Kraft Foods R & D Inc | System, pod and method for preparing a beverage |
US8495890B2 (en) * | 2007-01-22 | 2013-07-30 | Johnson Controls Technology Company | Cooling member |
GB0704095D0 (en) | 2007-03-02 | 2007-04-11 | Mars Inc | Beverage preparation material |
CA2718195C (en) * | 2008-03-10 | 2015-02-03 | Green Mountain Coffee Roasters | A beverage cartridge |
US20110076361A1 (en) * | 2009-08-28 | 2011-03-31 | Green Mountain Coffee Roasters | Beverage cartridge and method for beverage formation using filter aid |
US8512793B2 (en) * | 2010-01-12 | 2013-08-20 | Inbru, LLC | Composition and method for flavoring brewed beverages |
-
2010
- 2010-06-01 GB GB1009179.1A patent/GB2480828B/en not_active Expired - Fee Related
-
2011
- 2011-05-26 KR KR1020127034065A patent/KR101948323B1/en active IP Right Grant
- 2011-05-26 JP JP2013513240A patent/JP2013534414A/en active Pending
- 2011-05-26 WO PCT/US2011/038131 patent/WO2011153064A1/en active Application Filing
- 2011-05-26 CA CA2801033A patent/CA2801033A1/en not_active Abandoned
- 2011-05-26 BR BR112012030465A patent/BR112012030465A2/en not_active Application Discontinuation
- 2011-05-26 EP EP11724352.7A patent/EP2575489B1/en not_active Revoked
- 2011-05-26 US US13/701,004 patent/US9592952B2/en not_active Expired - Fee Related
- 2011-05-26 RU RU2012155059/10A patent/RU2585230C2/en not_active IP Right Cessation
- 2011-05-26 CN CN201180038072.XA patent/CN103025172B/en not_active Expired - Fee Related
- 2011-05-26 ES ES11724352.7T patent/ES2480990T3/en active Active
-
2013
- 2013-04-18 HK HK13104735.7A patent/HK1177667A1/en not_active IP Right Cessation
-
2015
- 2015-10-30 JP JP2015214652A patent/JP2016052316A/en active Pending
-
2017
- 2017-02-17 US US15/436,427 patent/US20170164641A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
RU2585230C2 (en) | 2016-05-27 |
KR20130111247A (en) | 2013-10-10 |
BR112012030465A2 (en) | 2015-09-08 |
EP2575489A1 (en) | 2013-04-10 |
KR101948323B1 (en) | 2019-02-14 |
WO2011153064A1 (en) | 2011-12-08 |
US20130122156A1 (en) | 2013-05-16 |
RU2012155059A (en) | 2014-07-20 |
JP2013534414A (en) | 2013-09-05 |
EP2575489B1 (en) | 2014-05-14 |
GB2480828A (en) | 2011-12-07 |
GB201009179D0 (en) | 2010-07-14 |
JP2016052316A (en) | 2016-04-14 |
CN103025172A (en) | 2013-04-03 |
CA2801033A1 (en) | 2011-12-08 |
US9592952B2 (en) | 2017-03-14 |
CN103025172B (en) | 2014-12-17 |
HK1177667A1 (en) | 2013-08-30 |
GB2480828B (en) | 2013-06-19 |
ES2480990T3 (en) | 2014-07-29 |
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Legal Events
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STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |