WO2016091943A1 - Masse de boisson et procédé de fabrication associé - Google Patents

Masse de boisson et procédé de fabrication associé Download PDF

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Publication number
WO2016091943A1
WO2016091943A1 PCT/EP2015/079105 EP2015079105W WO2016091943A1 WO 2016091943 A1 WO2016091943 A1 WO 2016091943A1 EP 2015079105 W EP2015079105 W EP 2015079105W WO 2016091943 A1 WO2016091943 A1 WO 2016091943A1
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WO
WIPO (PCT)
Prior art keywords
mould
soluble beverage
mass
cavity
beverage
Prior art date
Application number
PCT/EP2015/079105
Other languages
English (en)
Inventor
Myrto DIMOULA
Maxi Zier
Won Cheal Kang
Original Assignee
Koninklijke Douwe Egberts B.V.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Koninklijke Douwe Egberts B.V. filed Critical Koninklijke Douwe Egberts B.V.
Publication of WO2016091943A1 publication Critical patent/WO2016091943A1/fr

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Classifications

    • 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
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32—Agglomerating, flaking or tabletting or granulating
    • 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
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/38—Agglomerating, flaking or tabletting or granulating
    • A23F5/385—Tablets or other similar solid forms
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture

Definitions

  • This disclosure relates to soluble beverage masses and a method of producing them.
  • the disclosure relates to soluble beverage masses with discrete inclusions for producing beverages such as instant coffee or hot chocolate with, for example, marshmallows.
  • ingredients such as soluble coffee granules have a number of advantages, such as allowing fine-tuning of the beverage strength, it also provides an opportunity for significant variance in the final beverage quality.
  • the kit might contain a first package of a hot chocolate powder and a second package of the marshmallows.
  • WO2007009600 describes blocks for use in preparing beverages which contain inclusions such as leaves and fruit.
  • the inclusion may be any suitable insoluble entity that adds to the interest, excitement and/or enjoyment of the finished beverage. It may, for example, be a confectionery piece such as a gelled sweet.
  • the method of making the beverage precursor block involves drying an aqueous mixture of plant extract and inclusions.
  • WO2007009600 states that the compression forces involved in the manufacture of the tablets would necessarily disintegrate most inclusions.
  • US3293041 describes a method for the manufacture of highly-soluble self-supporting tablets. These tablets are small 1 g pellets of soluble coffee or tea, and are prepared by compression in a heat-treatment zone of a pelletiser.
  • the pellets are quickly produced (2 to 3 seconds) using high temperatures (1 18 to 150°C) and low pressures (13kPa to 28kPa) and the final product dissolves completely in 2 to 6 seconds.
  • the pellets are low density with a protective outer crust.
  • such tablets do not provide a desirable multicomponent final beverage.
  • EP1768502 provides large confectionary products which contain inclusions.
  • GB2515486 relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity having a contact surface, loading the mould-cavity with the one or more of the soluble beverage ingredients, applying RF radiation to heat the soluble beverage ingredients in the mould-cavity, and compressing the one or more heated soluble beverage ingredients in the mould-cavity to form a soluble beverage mass. Also disclosed is apparatus for the manufacture of the beverage mass.
  • EP0324072 discloses a beverage capsule in which a beverage base is enclosed in a thin walled solid envelope made of chocolate or a fat-based confectionery coating.
  • FR2644679 discloses a casing made in a mould having a core of which the cavity will be filled with one or more food components in a filling-compacting cycle.
  • the cavity will be closed off by a glazing-type method closing off the food core inside.
  • the method according to the invention is intended particularly for the preparation of beverages.
  • FR2086669 discloses a cube comprising a lump of sugar inside which there is a concentrated soluble drink product, such as milk, coffee, tea or chocolate.
  • a concentrated drink product such as milk, coffee, tea or chocolate.
  • the concentrated drink product is in the form of a powder and is accommodated in a cavity inside the sugar lump.
  • W099/25879 discloses a process for association of additives such as flavours, essences, extracts, essential oils to natural sweeteners like saccharose and artificial sweeteners, especially in individual portions in the form of lumps or powder. Accordingly, it is desirable to provide a new form for beverage ingredients suitable for providing complex beverages and a method for making them and/or to tackle at least some of the problems associated with the prior art or, at least, to provide a commercially useful alternative thereto. Accordingly, in a first aspect the present disclosure provides a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form,
  • the one or more discrete inclusions have a mean longest diameter of from 0.05cm to 2cm.
  • the present inventors have found a new method for producing soluble beverage masses:
  • soluble beverage mass it is meant a discrete body formed from ingredients which are themselves fully soluble in a beverage medium and which serve to provide said medium with the flavour and consistency of a desired beverage.
  • a soluble beverage mass is intended to cover, for example, tablets, lozenges and balls having a specifically determined shape and size. It is not intended to cover, for example, loose powders of beverage ingredients such as freeze-dried coffee or milk powders.
  • the soluble beverage mass is in a substantially dry, not-yet dissolved form suitable for dissolution.
  • the masses are provided in sealed air and moisture tight containers.
  • the soluble beverage ingredients which form the mass may contain a minority of insoluble material.
  • finely ground roasted coffee may be included to provide a unique mouthfeel and flavour in the final beverage.
  • the mass contains less than 30wt%, more preferably less than 20wt%, more preferably less than 10wt% of insoluble materials.
  • insoluble materials such as hot chocolate beverages, it may be preferred that there is substantially no insoluble material, so as to provide a smooth mouthfeel.
  • the method and advantages apply equally to the other suitable beverage ingredients discussed herein, such as coffee beverages.
  • the present inventors have found that by using the method described herein they can provide a soluble beverage mass that can be dissolved to create a hot or cold beverage.
  • the method allows the provision of hot or cold beverages such as chocolate drinks, instant coffee and coffee mixes, tea, fruit mixes or speciality drinks using a combination of ingredients including but not limited to foaming and/or non-foaming creamers, instant coffee, sugar or sweeteners, milk powder, non-dairy creamer and cocoa powder possibly containing flavouring.
  • the feed material can include nutritional components such as minerals and vitamins.
  • the resulting beverage can have foam and different inclusions bringing the surprise element with inclusion rising on the top, sinking to the bottom or being hidden in the foam. It also provides multisensorial experiences with the use of foam, liquid and crunchy, soft etc. inclusions.
  • the beverage is typically prepared by placing the soluble beverage mass into a cup and adding 150-200 ml_ of hot/cold liquid (such as water or milk), optionally followed by either immediate or delayed (around 5 seconds) stirring for 25-45 seconds.
  • the product produced according to the method described herein typically looks like a plain beverage tablet.
  • the presence of the inclusion especially if it has a delayed release after dissolution, provides an element of surprise, joy and entertainment to the consumer which is not otherwise provided.
  • Inclusions typically rise to the surface/sink to the bottom within 20 seconds in hot water/milk.
  • the soluble beverage mass typically completely dissolves within 30-45 seconds measured from the moment hot water/milk gets into contact with the mass. Complete dissolution is determined through visual inspection.
  • the same preparation method of other products on the market e.g. Jiva cubes tm ) was found to lead to dissolution times of more than 60 seconds.
  • the soluble beverage mass is compact, acquiring less packaging versus alternative beverage offerings in sachets (loose powders, adjuncts etc.).
  • the compact format of the soluble beverage mass has further advantages for travelling and sharing. It is small (typically around 15 ml_, appealing and portable. It easily fits into small handbags, providing convenience.
  • One soluble beverage mass of 15 mL is enough to prepare one drink of cup size.
  • the method can be used to produce multiple soluble beverage masses delivering the same drink concentration in the same final volume.
  • powdered ingredients when compressed to such a small volume are negatively affected in terms of dissolution.
  • this novel soluble beverage mass easily breaks open when inclusions are present while preparing the drink. This is because the inclusions interrupt the homogeneity of the soluble beverage mass thus creating more channels for water penetration
  • the inventors have found that, by using a preheated mould and by ensuring that the inclusions are retained within a central portion of the mass, they can provide a tablet form mass which dissolves well but has a suitable resilience for transport and handling. This balance has not been previously attained in the prior art.
  • the present inventors have analysed the tablets known in the prior art and have found that tablets formed by conventional heating techniques have a very different internal structure compared to the masses of the present disclosure. Specifically, highly compressed tablets have a homogeneous but brittle and unfused internal structure. They typically have a very slow dissolution time. Tablets which rely on added binders tend to have unnecessary mass and the flavour of the final beverage may be affected by any binder residue.
  • the present inventors have found that the methods of the present disclosure provide a sufficiently robust mass having a good cohesiveness. This ensures that the mass is sufficiently robust for manufacture (transport on conveyor belts), transport and handling, while providing a good dissolution rate.
  • the method of the present disclosure comprises a number of steps.
  • one or more soluble beverage ingredients are provided in powder form.
  • powder form it is meant to include finely divided dry particulate matter and granules such as spray dried particles, freeze-dried particles and agglomerates thereof.
  • the particulate material will have a particle size of less than 3mm, more preferably from 2.5mm to 10 microns, more preferably from 1 mm to 300 microns and more preferably about 500 to about 700 microns.
  • particle size it is meant a D50 of the particles and methods for determining these are well known in the art using dry laser diffraction techniques. Such particles are well known in the art. Examples of suitable materials are discussed in more detail below.
  • the dissolution properties of the masses reflect those of the starting material because the structure of the starting powder is not significantly changed.
  • the use of a powder form of the ingredients aids in the ready and reproducible filling of the mould cavity.
  • the apparatus used for performing the present method is also very important.
  • the apparatus comprises a mould having a mould-cavity. This mould is preheated so that a contact surface of the mould cavity, which in use contacts the soluble beverage ingredients, is at an elevated temperature.
  • the mould cavity is loaded with the one or more of the soluble beverage ingredients so that they contact the preheated contact surface at an elevated temperature.
  • the present inventors have found that this serves to provide a more resilient soluble beverage mass than would be achieved if the mould was not preheated. That is, the use of a preheated mould makes the mass more resistant to breakage when transported and handled following
  • the mould may be provided with a lining to aid in the removal of the soluble beverage masses after formation.
  • the various components of the mould, the lid and any mould lining are preferably each formed of a dielectric material. This is advantageous because the dielectric material can be readily pre-heated and/or heated with RF radiation. This means that the surfaces of the mould- cavity can be heated with a single RF heat source, simplifying the production method.
  • Suitable dielectric materials include PVDF or a polymer, such as silicone, containing particles of carbon black.
  • the soluble beverage ingredients are loaded into the preheated mould in several steps as discussed below.
  • a lid or closure is then typically applied and this can be used to apply the compression to the ingredients.
  • the lid or closure is preheated to the same temperature as the mould-cavity.
  • the compression step serves to compress the one or more soluble beverage ingredients in the mould-cavity to form a soluble beverage mass.
  • the compression step helps to fuse the ingredients together.
  • the soluble beverage ingredients are divided into a first portion, which is loaded first.
  • One or more discrete inclusions are then loaded onto the first portion.
  • a second portion of the one or more of the soluble beverage ingredients is loaded. This ensures that the discrete inclusions can, if desired, be entirely encapsulated within the soluble beverage materials.
  • Inclusions can be of soluble and insoluble nature. Soluble meaning that they dissolve/melt after a while such as marshmallows. Insoluble meaning that they retain their shape such as jelly beans. Soluble and insoluble inclusions can be but are not limited to marshmallows, milk/dark/white chocolate pieces, biscuits or biscuit pieces, cereals, jelly beans, popping candy, encapsulated syrups, encapsulated flavourings, dried fruits and spices, the inclusions may also be enrobed in milk/dark/white chocolate or other edible coatings. Sizes of inclusions are preferably 0.05-2 cm and can have any shape and density to achieve either sinking or rising/floating.
  • the inclusions are preferably larger than the particles of the soluble beverage ingredients, preferably at least twice the size (D50), more preferably at least 10 times the size.
  • the soluble beverage powders form a discrete continuum of the beverage mass when compressed, whereas the inclusions may remain discrete in the mass to form discrete bodies in the final beverage.
  • the chocolate beverage powder will form a substantially uniform portion of the beverage mass, whereas the marshmallows will remain separate bodies: even if held together within the beverage mass they will typically not merge together.
  • the discrete inclusions are selected from marshmallows, chocolate pieces, popping candy (containing pressurised gas), rice puffs, chocolate beans, jelly babies, sugar balls, dried fruit, choco pops, corn flakes, sugar covered chocolate beans, gum pieces, encapsulated syrups and flavourings (to provide a delayed change in the beverage flavour), honeycomb, nuts, jelly beans and honey loops.
  • Rice Crispies, Choco Pops, and Honey Loops are preferred because they float on a beverage and are a surprising addition from the mass.
  • chocolate beans, coloured sugar balls, decoration icing figures and Jellies Babies are preferred because they float and provide a surprise at the end of the drink.
  • popping candy is preferred because it dissolves audibly. It is particularly advantageous for the popping candy to be co-filled with a portion of the one or more soluble beverage ingredients because of its small size.
  • the one or more discrete inclusions preferably have a mean longest diameter of from 0.05cm to 2cm, preferably from 0.1 to 1 cm in size.
  • the most preferred size will depend on the type of inclusion to be used. For a marshmallow, for example, a larger size is preferred, although it must be noted that above a certain size the integrity of the mass may be compromised. For popping candy, for example, a finer size is preferred to ensure a quick dissolution and a loud audible noise when contacted with water.
  • the inclusions form from 10 to 90wt% of the total beverage mass, preferably from 40 to 60wt% and most preferably about 50wt%.
  • the inclusions are provided substantially in the centre of the beverage mass. In this way they may not be released immediately, adding to the surprise for the consumer when they subsequently appear in the beverage.
  • the ratio of the first and second portions of the one or more soluble beverage ingredients is from 2:1 to 1 :2.
  • the discrete inclusions are loaded into the mould cavity in a pre-prepared mixture with a third portion of the one or more soluble beverage ingredients. This is
  • the ratio of the first and second portions to the third portion of the one or more soluble beverage ingredients is from 2:1 to 10:1 .
  • a stress between 0.5MPa to 1 MPa is applied to the contents of the mould-cavity, preferably about 0.65MPa.
  • the one or more soluble beverage ingredients are compressed within the mould-cavity for at least 30 seconds, preferably from 45 to 120 seconds.
  • the step of compressing reduces the volume of the mould contents by from 10 to 50% of the initial volume.
  • the one or more soluble beverage ingredients are retained within the mould-cavity for at least 30 seconds, preferably from 45 to 150 seconds.
  • this duration allows heat from the pre-heated mould to permeate through the mass and cause a more consistent internal structure. It is considered that a shorter time, particularly for larger masses, would not allow the provision of a suitably robust final product while substantially retaining the porous structure and dissolution properties of the original powder. Equally, if the duration is too long, such as more than 120 second, the powder may fully agglomerate into a solid or glassy body.
  • the inclusions are entirely encapsulated within the beverage mass. More preferably, the inclusions are provided within only the inner 75% of a radius from the beverage mass centre, more preferably an inner 50% of the radius. This ensures a clean outer appearance and a surprising presence of the inclusion in the final beverage.
  • the present inventors have sought to provide a premium beverage product, particularly a coffee product, with all of the convenience of soluble products, while avoiding the various
  • the preparation takes from 20 to 40 seconds for the full dissolution to occur with gentle stirring of the combined medium and ingredients.
  • the present inventors have found that the method of the present disclosure provides a tougher mass having a substantially constant density. This ensures that the mass is sufficiently robust for manufacture (transport on conveyor belts), transport and handling, while providing a good dissolution rate and surprising further mouthfeel dimensions to the final beverage.
  • the soluble beverage mass has a weight of from 2 to 20g.
  • the beverage mass is sized suitably to provide a beverage from a single mass. That is, preferably the mass is from 12 to 18g, more preferably from 15 to 17g. These are typical values for the required solids necessary to provide full flavoured beverages of these types and to encapsulate the inclusions.
  • the mould and/or closure is preheated to a surface temperature greater than the Tg of the one or more soluble beverage ingredients. This allows the softening of the beverage ingredients so that a cohesive mass can be prepared.
  • the mould and/or closure is heated to a temperature of from 80 to 120°C, more preferably from 100 to 120°C if the powder is not prewarmed and from 80 to 1 15°C if the powder is prewarmed. This range of temperatures has been found to be suitable for most beverage ingredients, especially soluble coffee, where is allows the provision of a cohesive mass without leading to a spoiling of the ingredients or any off- tastes. It is considered that the use of too much heating can cause scorching or off-flavours due to maillards reactions which can occur.
  • the one or more soluble beverage ingredients in powder form are prewarmed before loading into the mould-cavity. That is, preferably the powdered soluble beverage ingredients are preferably prewarmed to a temperature within 10 ° C, preferably within 5 ° C of the glass transition temperature (Tg) of the one or more soluble beverage ingredients. Preferably the ingredients are heated to a temperature just below the Tg, although temperatures in excess of the Tg are also suitable. Temperatures above the Tg can lead to difficulties when filling the moulds.
  • Tg glass transition temperature
  • the Tg is the reversible transition in amorphous materials (or in amorphous regions within semicrystalline materials) from a hard and relatively brittle state into a molten or rubber-like state. This is distinct from the melting point of the material and serves to render the material tacky. Tg's are highly dependent on moisture content and are well known in the art. By heating the powders close to the Tg they can be made to bind together. It should be noted that certain materials do not have a Tg, such as sugar which is crystalline.
  • the soluble beverage ingredients described herein are heated to reach a temperature relative to at least the Tg of the major ingredient in a mixture, or the ingredients may be selected to have similar Tg values before producing the mass.
  • major ingredient it is meant the ingredient which is present in the greatest amount by weight in a mixture. As a general rule of thumb, Tg values tend to be approximately 2/3 of the melting point of a material.
  • the inventors have found that, surprisingly, the use of a prewarmed powder significantly reduces the pressure required to compact the ingredients and form the beverage mass. Moreover, a more homogeneous and robust structure can be formed, without compromising the porosity of the starting material or the speed of dissolution.
  • the inclusions may be prewarmed to help the powder ingredients form a tablet, or chilled to prevent the inclusions from clumping together.
  • the mass is cooled to room temperature or below and then removed from the mould. This helps to prevent damage of the product after the manufacture process. In general terms it has been found that the mass should at least be cooled below its glass transition temperature (Tg) before removal from the mould.
  • Tg glass transition temperature
  • the method further comprises a step of sealing the mould cavity with a lid having a further contact surface.
  • the lid preferably has the dual purpose of providing even heating around the mould contents while being able to provide the necessary in-mould compression.
  • the further contact surface of the lid is formed of a dielectric material and/or wherein the lid comprises a dielectric material and is provided with a lining or coating to form the contact surface. This allows the lid to be pre-warmed with RF heating, although other heating techniques are also suitable.
  • the ingredients While in the closed mould the ingredients may be heated to form the beverage mass. This may be achieved with RF heating, microwave heating or with resistive heating. In a preferred embodiment, however, there is no additional heating step, since this reduces the complexity of the process and there is a reduced requirement to heat through to the centre of the mass in view of the inclusions provided therein which do not need to be fused together. Indeed, if the heating applied is too great, then the inclusions may be damaged or even destroyed.
  • the heating is carried out before and/or after the soluble beverage ingredients have been compressed within the mould-cavity to form a soluble beverage mass.
  • RF heating techniques are well known.
  • RF also known as dielectric heating, is a process in which a high-frequency alternating electric field, or radio wave or microwave heats a dielectric material. At higher frequencies, this heating is caused by molecular dipole rotation within the dielectric.
  • the RF heating described herein encompasses microwave heating (up to around
  • the one or more soluble beverage ingredients comprises soluble coffee, creamer, milk solids, sugar, flavourings, colourings, cocoa or chocolate, or a mixture of two or more thereof.
  • the one or more soluble beverage ingredients are loaded into the mould cavity together with particles of finely ground coffee beans, preferably having a D90 of less than 300 microns.
  • particles of finely ground coffee beans preferably having a D90 of less than 300 microns.
  • Combined soluble coffees and finely ground roast and ground coffee are well known in the beverage market, such as MillicanoTM.
  • the soluble coffee may simply be premixed with a finely ground roast and ground coffee powder.
  • the addition of roast and ground coffee in these ways has been found to cause both a surprising increase in the solubility of the beverage mass and an increase in the strength of the mass.
  • the insoluble particles appear to provide a structure to the masses and also a point of weakness for the infiltration of the aqueous medium into the mass.
  • the soluble coffee contains particles of finely ground coffee beans, the ground beans preferably having a D90 of less than 300 microns and a D50 of from 5 to 60 microns.
  • the one or more soluble beverage ingredients comprise two or more ingredients and wherein the soluble beverage ingredients form separate layers or separate portions within the mass.
  • This provides a pleasing appearance to the final product and can also allow for temporal profiling of the dissolution of the different ingredients (i.e. an outer milk foam may be formed first, followed by a central coffee layer to ensure that the foam on the beverage is white).
  • the ingredients are not mixed together but instead form visibly discernible layers to provide an impression of the beverage ingredients to the consumer.
  • the ingredients may first be agglomerated together before the forming of the soluble beverage mass.
  • the ingredients may be combined and then spray or freeze-dried.
  • the soluble beverage mass comprises two or more of soluble coffee, creamer, chocolate and wherein each is included in at least one separate discrete layer or portion of the mass.
  • the beverage ingredients are provided in powder form and preferably comprises particles having a D99 of 800 microns or less and/or a D50 of 300 microns or less. Techniques for measuring these parameters are well known in the art. It is preferred to use a Malvern Dry laser diffraction technique.
  • the one or more soluble beverage ingredients comprise soluble coffee and, in addition, from 0.01 to 0.1 g of coffee oil is added to the mould with the one or more soluble beverage ingredients. Coffee oils, such as Coloma oil, are typically added to instant coffees in order to provide a strong coffee aroma. By including the oil in the mould with the ingredients the aroma may be preserved with the masses and released on preparation of a beverage.
  • the one or more soluble beverage ingredients comprise a foaming soluble beverage ingredient containing trapped pressurised gas.
  • Suitable methods for producing such an ingredient are disclosed in EP 1627568, the contents of which are incorporated herein by reference.
  • Preferred embodiments include foaming soluble coffee and, foaming soluble creamers and foaming soluble milk powders. This allows for the formation of a crema on the surface of the final beverage. Alternatively, if sufficient gas can be trapped then the beverage itself may be partially foamed.
  • the soluble beverage ingredients in the mould-cavity are not subjected to RF heating. This has been found to risk damaging the inclusions.
  • the one or more soluble beverage ingredients do not comprise a binder. That is, there is no need to include a glue or other ingredient that is not required in the final beverage in order to produce the soluble masses. This is because the method of the present invention is suitable for the formation of masses without a binder.
  • the one or more soluble beverage ingredients have a moisture content of from 0.1 to 6wt%, preferably from 2 to 5wt%. This level of moisture content allows the masses produced therefrom to fuse easily in the mould-cavity and is also sufficiently low to allow a long shelf life of the final product.
  • the product should be shelf stable at 20 ° C for a period of at least 6 months, preferably at least 12 months.
  • the soluble beverage mass is preferably made and then sealed into substantially air- and moisture-impermeable packaging for sale. In this way it is possible to prevent any degradation of the product before use.
  • a closure for the mould cavity provides the soluble beverage mass with a substantially flat surface, or a surface having a peripheral portion on which the mass can stably rest and a central indented portion defining a cavity within the mass. It is desirable that the soluble beverage mass is able to stably rest upon a surface. This allows, for example, the transport of the soluble beverage mass on a conveyor belt without the risk of it rolling away.
  • the soluble beverage mass is provided with a substantially flat surface formed by the lid.
  • the soluble beverage mass is provided with a surface formed by the lid having a peripheral portion on which the mass can stably rest and a central indented portion defining a cavity within the mass.
  • the surface formed by the lid may provide the mass with a rim and a concave cavity, whereby the mass may rest on the rim when placed on a flat surface.
  • a resting surface may be provided by the mould-cavity and not by the lid per se.
  • the use of shaping features within the mould-cavity may cause difficulties when retrieving the mass from the mould.
  • the soluble beverage mass is transported after production on said surface formed by the lid.
  • the lid includes a stamp or cavity, whereby a marking can be formed on the mass during the compression. This is useful for providing branding or an identification of flavour.
  • a soluble beverage mass obtainable by the method disclosed herein.
  • a soluble beverage mass comprising one or more soluble beverage ingredients and having a weight of from 12 to 20g, the soluble beverage mass having a density of from 0.5g/cm 3 to 1 .7g/cm 3 , and a surface hardness breaking force of at least 10N, and containing one or more discrete inclusions having a mean longest diameter of from 0.05cm to 2cm.
  • the inclusions are less soluble than the soluble beverage ingredients, such that the inclusions do not dissolve within at least 5 minutes of the dissolution of the beverage mass.
  • the mass dissolves completely within 20-40 seconds of immersion in 200ml of 80- 95 ° C water with gentle stirring.
  • the soluble beverage mass may be provided with any suitable shape and surface texture.
  • the surface is substantially smooth.
  • the soluble beverage mass is shaped as a hemisphere, an elongate hemisphere and/or a prolate hemisphere. These rounded shapes are reminiscent of the shapes of fine chocolates and this imports an impression of quality in the finished product.
  • a method of preparing a beverage comprising contacting the soluble beverage mass described herein with an aqueous medium. While the aqueous medium will generally be water, it may alternatively comprise or consist of milk. The aqueous medium may be at any suitable beverage temperature but preferably has a temperature of from 75 to 95 ° C.
  • a beverage preparation system for preparing a coffee beverage, the system comprising means for providing an aqueous beverage medium to the soluble beverage mass disclosed herein to dispense a beverage from the system.
  • the beverage masses described herein are particularly advantageous for use in circumstances where there is a lack of suitable beverage preparation space or equipment. For example, such masses may be ideally suited for preparation of multifaceted beverages in airplanes or trains, for example. Especially in such circumstances, the aspect of surprise which may arise from the discovery of inclusions floating to the top of a beverage or found at the end of the beverage provides a unique and pleasing beverage product.
  • a method for producing a soluble beverage mass comprising:
  • the mould, ingredients and inclusions of those aspects can be used in this further aspect.
  • the one or more of the soluble beverage ingredients are loaded into the mould cavity before or after the one or more discrete inclusions.
  • the one or more soluble beverage ingredients are loaded into the mould cavity separately from the one or more discrete inclusions.
  • FIG. 1 is a schematic of the equipment used in the process described herein.
  • Figure 2 shows the mould loading steps of the method.
  • Figure 3 is a cross-sectional diagram of a beverage mass produced according to the method disclosed herein.
  • Figure 4 is drawing of a beverage produced from a beverage mass as described herein.
  • FIG. 5 is a flowchart of an embodiment of the method described herein. In this flow chart, the method steps are as follows:
  • step A a chocolate powder is provided.
  • step B a first amount of the chocolate powder is loaded into a pre-heated mould having a mould-cavity.
  • step C an amount of finely divided marshmallows are introduced onto the chocolate powder held within the mould.
  • step D a second amount of the chocolate powder is loaded into the pre-heated mould.
  • step E the ingredients are optionally compressed to form a compressed beverage mass.
  • step F the mass formed is demoulded and in step G the masses are packaged for distribution and sale.
  • a soluble beverage mass 1 may be produced as follows.
  • a mould 5 is provided with a PVDF lining 10 which lines the outside of a mould cavity 15.
  • the lining 10 is pre-heated with an RF source (not shown) to a temperature of about 100 ° C.
  • the pre-heating can be achieved with a conventional heat source.
  • Beverage ingredients 20 are filled in several steps into the mould cavity 15 and compacted with a plunger 25.
  • the plunger 25 is formed from PVDF, preheated and used to form the lid of the enclosed mould 5.
  • Figure 2 shows the individual steps for filling the beverage ingredients 20 into a lining 10 of the mould cavity 15.
  • the beverage ingredients 20 were provided in the form of a first portion 21 , inclusions 22, and a second portion 23.
  • the first portion was loaded into the lining 10 and the inclusions 22 loaded thereon.
  • the inclusions 22 were kept in a central portion of the mass to ensure that they would be entirely encapsulated. The inclusions were then covered with the second portion 23.
  • beverage ingredients 20 were a pre-formulated hot chocolate powder with marshmallow and popping candy inclusions. These were loaded into the lining on a bed of 25wt% of the powder and then the remaining 75% was added to form the sides and top of the final mass. The ingredients 20 were compressed for 60 seconds to form the mass.
  • the mass 1 may be provided with a base 30 which is either flat or indented so as to provide a stable base formed by the peripheral rim 35.
  • Figure 4 shows a mug 1 1 of a beverage 12 formed from a beverage mass 1 and having marshmallows 13 therein.
  • soluble beverage mass is placed into a cup. 200 ml of water with a temperature of 85 °C is added. The soluble beverage mass is stirred manually until dissolved. The time is measured in seconds from the moment when the water is getting into contact with the mass until completely dissolved. For hardness testing a Hounsfield equipment H25KS-0231 with a load range of 250 N is used. The soluble beverage mass is placed under a plate. The plate is lowered at a speed of 2 mm/min.
  • the soluble beverage mass was discharge.
  • the marshmallows were visible at the bottom of the soluble beverage mass.
  • the marshmallows When dissolving the first popping sound and gas release from the popping candy occurred after 3 seconds and continues for approximately 40 seconds. Some foam is created.
  • EP1768502 the density of the final article is low (0.1 -0.6 g/mL), so it requires a coating to keep the powder particles together.
  • the coating adds disadvantages for the preparation of the beverage as it delays the dissolution.
  • the concentration that the consumer expects in a 200 ml beverage is between 7 and 20% of solids.
  • the density of the powder described in EP1768502 is such that the confectionary can be used for a beverage preparation having a volume of 43-260 ml (cube edge 3.5 cm to 6.4 cm) compared to 15 ml that is described herein.
  • EP1768502 resembles a soluble beverage mass with cube dimensions of 3.5 cm to 6.4 cm.
  • the current process solves the problem of producing a soluble beverage mass with a much simpler process comprising less steps.
  • the novel process also offers a benefit of creating a foaming drink without the need of any additional ingredients.
  • sintering of foaming powder by oven method leads to a melting of the powder particles and a gas release during the processing.
  • the physical structure of the inside of the mass can be kept intact. The gas remains trapped until the powder is dissolved. It can also ensure, that flavours, nutritional components, oils and mixtures thereof which are either entrapped or located in the middle of the mass, remain intact.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

La présente invention concerne un procédé de production d'une masse de boisson soluble, le procédé comprenant les étapes consistant à: i. fournir un ou plusieurs ingrédients de boisson soluble sous la forme de poudre, ii. fournir un moule préchauffé comprenant une cavité de moule, iii. charger une première partie du ou des ingrédients de boisson soluble dans la cavité de moule, iv. charger une ou plusieurs inclusions individuelles dans la cavité de moule, v. charger une seconde partie du ou des ingrédients de boisson soluble dans la cavité de moule et vi. compresser les contenus de la cavité de moule pour former une masse de boisson soluble.
PCT/EP2015/079105 2014-12-10 2015-12-09 Masse de boisson et procédé de fabrication associé WO2016091943A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1421945.5A GB2533121A (en) 2014-12-10 2014-12-10 Beverage mass and a method for the manufacture thereof
GB1421945.5 2014-12-10

Publications (1)

Publication Number Publication Date
WO2016091943A1 true WO2016091943A1 (fr) 2016-06-16

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AR (1) AR102885A1 (fr)
GB (1) GB2533121A (fr)
WO (1) WO2016091943A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2813600C1 (ru) * 2023-04-12 2024-02-13 Людмила Андреевна Алексеева Кондитерское изделие шоколадная "бомбочка" для помещения в горячий напиток

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US3293041A (en) * 1963-01-11 1966-12-20 Hills Bros Coffee Beverage extract tabletting method
EP1906745A1 (fr) * 2005-07-22 2008-04-09 Unilever Plc Precurseur de boisson et processus de fabrication de celui-ci
WO2008113778A1 (fr) * 2007-03-21 2008-09-25 Nestec S.A. Composition frittée sous forme de pièce solide, soluble dans l'eau ou dispersible dans l'eau et procédé pour sa préparation
WO2011063322A1 (fr) * 2009-11-23 2011-05-26 Kraft Foods R & D, Inc. Composition de boisson
WO2013001052A1 (fr) * 2011-06-30 2013-01-03 Eurotab Procédé pour fabriquer des tablettes de café soluble
GB2499496A (en) * 2012-12-19 2013-08-21 Kraft Foods R & D Inc A method of dispensing a beverage, a beverage preparation machine, and a system
WO2014207557A2 (fr) * 2013-06-24 2014-12-31 Kraft Foods R&D, Inc. Masse de boisson soluble

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FR2086669A5 (en) * 1970-04-06 1971-12-31 Auffret Bernard Instant drink cube - for tea, coffee or chocolate
ATE73297T1 (de) * 1987-12-10 1992-03-15 Nestle Sa Getraenk in kapselform.
FR2644679A1 (fr) * 1989-03-22 1990-09-28 Arbib Felix Procede pour preparer un produit a consommer sous forme de boisson
ITMI972556A1 (it) * 1997-11-18 1999-05-18 B Ma S N C Di Cafano Giuseppe Procedimento e mezzi atti al miglioramento delle bevande in genere per effetto della loro edulcorazione al momento della consumazione

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Publication number Priority date Publication date Assignee Title
US3293041A (en) * 1963-01-11 1966-12-20 Hills Bros Coffee Beverage extract tabletting method
EP1906745A1 (fr) * 2005-07-22 2008-04-09 Unilever Plc Precurseur de boisson et processus de fabrication de celui-ci
WO2008113778A1 (fr) * 2007-03-21 2008-09-25 Nestec S.A. Composition frittée sous forme de pièce solide, soluble dans l'eau ou dispersible dans l'eau et procédé pour sa préparation
WO2011063322A1 (fr) * 2009-11-23 2011-05-26 Kraft Foods R & D, Inc. Composition de boisson
WO2013001052A1 (fr) * 2011-06-30 2013-01-03 Eurotab Procédé pour fabriquer des tablettes de café soluble
GB2499496A (en) * 2012-12-19 2013-08-21 Kraft Foods R & D Inc A method of dispensing a beverage, a beverage preparation machine, and a system
WO2014207557A2 (fr) * 2013-06-24 2014-12-31 Kraft Foods R&D, Inc. Masse de boisson soluble

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2813600C1 (ru) * 2023-04-12 2024-02-13 Людмила Андреевна Алексеева Кондитерское изделие шоколадная "бомбочка" для помещения в горячий напиток

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GB2533121A (en) 2016-06-15
AR102885A1 (es) 2017-03-29
GB201421945D0 (en) 2015-01-21

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