Multilayered coffee and creamer particle beverage composition

Abstract

A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.

Claims

1. A layered coffee beverage comprising: instant coffee; a creamer; confectionery particles having a size of at least 1 mm; wherein the confectionery particles comprise: a chocolate part having a density of greater than 1 g/cm.sup.3; and a non-chocolate part having a density of less than 1 g/cm.sup.3; wherein the non-chocolate part comprises a toffee, fudge, biscuit or nougat; wherein the instant coffee, the creamer, and the confectionery particles form the layered coffee beverage with a bottom layer formed by the chocolate part, a top layer formed by the non-chocolate part, and a middle layer formed by the instant coffee positioned between the bottom layer and the top layer.

2. A layered coffee beverage according to claim 1 wherein the confectionery particles have a size of from 1 to 9 mm.

3. A layered coffee beverage according to claim 1 wherein the chocolate part further comprises a solid chocolate and an aerated chocolate.

4. A layered coffee beverage according to claim 1 wherein the confectionery particles further comprise the non-chocolate part having a density of less than 1 g/cm.sup.3 at least partially covered by the chocolate part.

5. A layered coffee beverage according to claim 1 wherein the confectionery particles further comprise the chocolate part with the non-chocolate part having a density of less than 1 g/cm.sup.3 embedded therein.

6. A layered coffee beverage according to claim 1 which comprises from 1 to 20 wt % of said confectionery particles based on the total weight of the composition.

7. A process for preparing a layered coffee beverage as defined in claim 1 which comprises mixing together the confectionery particles, the creamer and the instant coffee.

8. A process for preparing the layered coffee beverage as defined in claim 7, which further comprises mixing hot water with the confectionery particles, the creamer, and the instant coffee.

9. A layered coffee beverage according to claim 1 wherein the instant coffee and the creamer each include a plurality of instant coffee particles and creamer particles, the confectionery particles being larger than each of the instant coffee particles and the creamer particles.

10. A layered coffee beverage according to claim 1 wherein the confectionery particles include a plurality of gas bubbles entrapped therein.

11. A layered coffee beverage according to claim 10 wherein the gas bubbles have a size from 1 to 20 μm.

12. A layered coffee beverage according to claim 11 wherein the layered coffee beverage includes foam provided by the gas bubbles entrapped in the confectionery particles.

13. A layered coffee beverage according to claim 1 further comprising hot water.

14. A layered coffee beverage according to claim 1 wherein the creamer is a foaming creamer.

15. A layered coffee beverage according to claim 1 wherein each of the top, middle, and bottom layer of the layered coffee beverage is a liquid layer.

Description

EXAMPLE 1

(1) The following composition was prepared by mixing together the components.

(2) Foaming creamer—(supplier Keivit)=31%

(3) Non-foaming creamer (supplier Keivit)=9.6%

(4) Sugar (supplier Tate & Lyle)=37.7%

(5) Coffee—Maxwell House=5%

(6) Cocoa powder—Suchard=4%

(7) Flavour (Vanilla supplied by IFF)=0.6%

(8) Salt=0.6%

(9) Chocolate granules (Toblerone), sizes ranging, from 1 to 9 mm, average size 5 mm=11.5%

(10) The composition was used to prepare a drink by mixing it with hot-water.

(11) A sensory panel of 36 participants showed a marked liking of the composition against one without the Toblerone granules. The numbers preferring the composition of the present invention are as follows:

(12) Visual cue=24

(13) Taste (Coffee and chocolate combination)=32

(14) Mouthfeel=23

(15) Texture=24

EXAMPLE 2

(16) The following composition was prepared by mixing together the components.

(17) Foaming creamer—(supplier Keivit)=31%

(18) Non-foaming creamer (supplier Keivit)=9.6%

(19) Sugar (supplier Tate & Lyle)=37.7%

(20) Coffee—Maxwell House=5%

(21) Cocoa powder—Suchard=4%

(22) Flavour (Caramel supplied by IFF)=0.6%

(23) Salt=0.6%

(24) Chocolate granules (Diam), sizes ranging from 1 to 9 mm, average size 5 mm=11.5%.

(25) The composition was used to prepare a drink by mixing it with hot water.

(26) A sensory panel of 36 participants showed a marked liking of the composition against one without Diam. The numbers preferring the composition of the present invention are as follows:

(27) Visual cue=23

(28) Taste (Coffee and chocolate combination)=32

(29) Mouthfeel=26

(30) Texture=22

(31) Foam=18

EXAMPLE 3

(32) The following composition was prepared by mixing together the components.

(33) Foaming creamer—(supplier Keivit)=34%

(34) Non-foaming creamer (supplier Keivit)=11.6%

(35) Sugar (supplier Tate & Lyle)=37.7%

(36) Cocoa powder—Suchard=4%

(37) Flavour (Vanilla supplied by IFF)=0.6%

(38) Salt=0.6%

(39) Chocolate granules (Toblerone), sizes ranging from 1 to 9 mm, average size 5 mm=11.5%

(40) The composition was used to prepare a drink by mixing it with instant coffee and hot water.

(41) A sensory panel of 36 participants showed a liking of the composition against one without Toblerone. The numbers preferring the composition of the present invention are as follows:

(42) Visual cue=23

(43) Taste (Creamer and chocolate combination)=24

(44) Mouthfeel=20

(45) Texture=21

(46) Foam=18

EXAMPLE 4

(47) The following composition was prepared by mixing together the components.

(48) Foaming creamer—(supplier Keivit)=29%

(49) Non-foaming creamer (supplier Keivit)=10%

(50) Sugar (supplier Tate & Lyle)=38%

(51) Cocoa powder—Suchard=4%

(52) Flavour (Caramel supplied by IFF)=0.6%

(53) Salt=0.6%

(54) Chocolate granules (Toblerone), sizes ranging from 1 to 9 mm, average size 5 mm=17.8%

(55) The composition was used to prepare a drink by mixing it with coffee and hot water.

(56) A sensory panel of 36 participants showed a liking of the composition against one without Toblerone. The numbers preferring the composition of the present invention are as follows:

(57) Visual cue=25

(58) Taste (Coffee and chocolate combination)=24

(59) Mouthfeel=22

(60) Texture=21

(61) Foam=19

EXAMPLE 5

(62) The following composition was prepared by mixing together the components.

(63) Foaming creamer—(supplier Keivit)=30%

(64) Non-foaming creamer (supplier Keivit)=10%

(65) Sugar (supplier Tate & Lyle)=37%

(66) Coffee—Maxwell House=5%

(67) Cocoa powder—Suchard=4%

(68) Flavour (Vanilla supplied by IFF)=0.6%

(69) Salt=0.6%

(70) Chocolate granules (Luftlee), sizes ranging from 1 to 9 mm, average size 5 mm=12.8%.

(71) Luftlee—Milk chocolate with aerated centre. Outer higher density coating=30%, Inner light density (0.6 g/cm.sup.3)=70%

(72) The composition was used to prepare a drink by mixing it with hot water.

(73) A sensory panel of 36 participants showed a marked liking of the composition against one without Luftlee. The numbers preferring the composition of the present invention are as follows:

(74) Taste (Coffee and chocolate combination)=24

(75) Mouthfeel=27

(76) Texture=23

(77) Foam=22

EXAMPLE 6

(78) The following composition was prepared by mixing together the components.

(79) Foaming creamer—(supplier Keivit)=30%

(80) Non-foaming creamer (supplier Keivit)=10%

(81) Sugar (supplier Tate & Lyle)=37%

(82) Coffee—Maxwell House=5%

(83) Cocoa powder—Suchard=4%

(84) Flavour (Vanilla supplied by IFF)=0.6%

(85) Salt=0.6%

(86) chocolate granules (Tender), sizes ranging from 1 to 9 mm, average size 5 mm=12.8%

(87) Tender—chocolate with crème aerated centre. Outer higher density coating=20%, Inner light density (0.6 g/cm.sup.3)=80%

(88) The composition was used to prepare a drink by mixing it with hot water.

(89) A sensory panel of 36 participant showed a marked liking of the composition against one without Tender. The numbers preferring the composition of the present invention are as follows:

(90) Taste (Coffee and chocolate combination)=25

(91) Mouthfeel=22

(92) Texture=19

(93) Foam=19

EXAMPLE 7

(94) The following composition was prepared by mixing together the components.

(95) Foaming creamer—(supplier Keivit)=31%

(96) Non-foaming creamer (supplier Keivit)=11%

(97) Sugar (supplier Tate & Lyle)=37%

(98) Coffee—Maxwell House=5%

(99) Cocoa powder—Suchard=4%

(100) Flavour (Vanilla supplied by IFF)=0.5%

(101) Salt=0.5%

(102) chocolate granules (Bouches), sizes ranging from 1 to 9 mm, average size 5 mm=11%

(103) Bouches—chocolate with aerated centre. Outer higher density coating=20%, Inner light density (0.65 g/cm.sup.3)=80%; small sized gas bubbles 1 to 20 μm.

(104) The composition was used to prepare a drink by mixing it with hot water.

(105) A sensory panel of 36 participants showed a marked liking of the composition against one without Bouches. The numbers preferring the composition of the present invention are as follows:

(106) Taste (Coffee and chocolate combination)=30

(107) Mouthfeel=25

(108) Texture=24

(109) Foam=21

EXAMPLE 8

(110) The following composition was prepared by mixing together the components.

(111) Foaming creamer—(supplier Keivit)=30%

(112) Non-foaming creamer (supplier Keivit)=10.8%

(113) Sugar (supplier Tate & Lyle)=37%

(114) Coffee—Maxwell House=5%

(115) Cocoa powder—Suchard=4%

(116) Flavour (Vanilla supplied by IFF)=0.6%

(117) Salt=0.6%

(118) Chocolate granules (Bouches), sizes ranging from 1 to 9 mm, average size 5 mm=12%

(119) The composition was used to prepare a drink by mixing it with hot water.

(120) A sensory panel of 36 participants showed a very marked liking of the composition against one without Bouches. The numbers preferring the composition of the present invention are as follows:

(121) Taste (Coffee and chocolate combination)=31

(122) Mouthfeel=27

(123) Texture=28

(124) Foam=32

(125) Generates extra creamy (small bubble) foam, whilst half way through the drink

EXAMPLE 9

(126) The following composition was prepared by mixing together the components.

(127) Foaming creamer—(supplier Keivit)=30%

(128) Non-foaming creamer (supplier Keivit)=10.8%

(129) Sugar (supplier Tate & Lyle)=37%

(130) Coffee—Maxwell House=5%

(131) Cocoa powder—Suchard=4%

(132) Flavour (Vanilla supplied by IFF)=0.6%

(133) Salt=0.6%

(134) Chocolate granules (Terry's Orange), sizes ranging from 1 to 9, average size 5 mm=12%

(135) Terry' orange—chocolate with orange flavour.

(136) The composition was used to prepare a, drink by mixing it with hot water.

(137) A sensory panel of 36 participants showed a marked liking of the composition against one without Terry's Orange. The numbers preferring the composition of the present invention are as follows:

(138) Taste (Coffee and chocolate combination)=34

(139) Mouthfeel=24

(140) Texture=23

(141) Foam=17

EXAMPLE 10

(142) The following composition was prepared by mixing together the components.

(143) Foaming creamer—(supplier Keivit)=31%

(144) Non-foaming creamer (supplier Keivit)=11.8%

(145) Sugar (supplier Tate & Lyle)=37%

(146) Coffee—Maxwell House=5%

(147) Cocoa powder—Suchard=4%

(148) Flavour (Vanilla supplied by IFF)=0.6%

(149) Salt=0.6%

(150) Chocolate granules (Pralines), sizes ranging from 1 to 14 mm, average size 7.5 mm=10%

(151) Pralines—chocolate with liquor in the centre. Liquor=Bailey's Irish Cream

(152) These Pralines' of size 1-14 mm were specially prepared by co-extrusion to incorporate liquor in the centre

(153) The composition was used to prepare a drink by mixing with hot water.

(154) A sensory panel of 36 participants showed a marked liking of the composition against one without Praline. The numbers preferring the composition of the present invention are as follows:

(155) Taste (Coffee and chocolate combination)=30

(156) Mouthfeel=29

(157) Texture=24

(158) Foam=17

EXAMPLE 11

(159) The following composition was prepared by mixing together the components.

(160) Foaming creamer—(supplier Keivit)=31%

(161) Non-foaming creamer (supplier Keivit)=10%

(162) Sugar (supplier Tate & Lyle)=37%

(163) Coffee—Maxwell House=5%

(164) Cocoa powder—Suchard=4%

(165) Flavour (Vanilla supplied by IFF)=0.6%

(166) Salt=0.6%

(167) Chocolate granules (Toblerone), sizes ranging from 1 to 9 mm, average size 5 mm=11.5%

(168) Capsules containing coffee aroma=0.3%

(169) The composition was used to prepare a drink by mixing it with hot water.

(170) A sensory panel of 36 participants showed a marked liking of the composition against one without Toblerone. The numbers preferring the composition of the present invention are as follows:

(171) Taste (Coffee and chocolate combination)=32

(172) Mouthfeel=23

(173) Texture=24

(174) Foam=17

(175) Cup-aroma=32

EXAMPLE 12

(176) The following composition was prepared by mixing together the components.

(177) Foaming creamer—(supplier Keivit)=31%

(178) Non-foaming creamer (supplier Keivit)=10%

(179) Sugar (supplier Tate & Lyle)=37%

(180) Coffee—Maxwell House=5%

(181) Cocoa powder—Suchard=4%

(182) Flavour (Vanilla supplied by IFF)=0.6%

(183) Salt=0.6%

(184) Chocolate granules (Toblerone), sizes ranging from 1 to 9 mm, average size 5 mm=11.5%

(185) Capsules containing vanilla aroma (supplied by IFF)=0.3%

(186) The composition was used to prepare a drink by mixing it with hot water.

(187) A sensory panel of 36 participants showed a marked liking of the composition against one without Toblerone. The numbers preferring the composition of the present invention are as follows:

(188) Taste (Coffee and chocolate combination)=32

(189) Mouthfeel=23

(190) Texture=24

(191) Foam=17

(192) Cup-aroma=28

EXAMPLE 13

(193) The following composition was prepared by mixing together the components.

(194) Foaming creamer—(supplier Keivit)=31%

(195) Non-foaming creamer (supplier Keivit)=10%

(196) Sugar (supplier Tate & Lyle)=37%

(197) Coffee—Maxwell House=5%

(198) Cocoa powder—Suchard=4%

(199) Flavour (Vanilla supplied by IFF)=0.6%

(200) Salt=0.6%

(201) Chocolate granules (Toblerone), sizes ranging from 1 to 9 mm. Average size 5 mm=11.8%.

(202) (Chocolate Contains 1% Multi-Vitamins)

(203) The composition was used to prepare a drink by mixing it with hot water.

(204) A sensory panel of 36 participants showed a marked liking of the composition against one without Toblerone. The numbers preferring the composition of the present invention are as follows:

(205) Taste (Coffee and chocolate combination)=32

(206) Mouthfeel=23

(207) Texture=24

(208) Foam=17

(209) Cup-aroma=28