DISPENSER FOR A COMBINATION OF MILK FOAM AND AERATED MILK FOR USE AS ADDITION TO COFFEE PRODUCTS

Abstract

The present invention relates to a container (3) comprising a first chamber (4) containing a foamable liquid; a self-heating element (5) which is in thermal contact with the foamable liquid; a pressurized gas which is contained in the first chamber or in a second chamber allowing release of the pressurized gas to the first chamber; and an outlet valve (1) which is in liquid communication with the first chamber. The container and/or the outlet valve can be used for dispensing foam and aerated liquid, preferably milk foam. Preferably the foamable liquid is milk, preferably dairy milk or plant based milk, more preferably pasteurized and/or sterilized dairy milk.

Claims

1. A container for dispensing a heated product comprising 40-60 vol. % milk foam and 40-60 vol. % aerated milk, the container comprising a first chamber containing milk having a fat content of between 3 and 6 wt. %; a self-heating element which is in thermal contact with the milk and which upon activation heats the milk to a temperature of between 58 and 70 degrees Celsius; above 1 bar pressurized gas which is contained in the first chamber or in a second chamber allowing release of the pressurized gas to the first chamber; and an outlet valve which is in liquid communication with the first chamber, wherein the volume ratio between pressurized gas and milk in the container is between 0.3:1 and 1:0.3.

2. The container according to claim 1, wherein the heated product comprising 40-60 vol. % milk foam and 40-60 vol. % aerated milk is for addition to coffee, in particular cappuccino or latte coffee products.

3. The container according to claim 1, wherein the milk contained in the first chamber is dairy milk or plant based milk, more preferably pasteurized and/or sterilized dairy or plant based milk.

4. The container according to claim 1, wherein the milk contained in the first chamber has a fat content of at least 4, or at least 5 wt. % with respect to the weight of the milk.

5. The container according to claim 1, wherein the milk contained in the first chamber comprises at most 5, 4, 3, 2, 1 wt. %, or preferably 0 wt. % additives that are not naturally present in said milk with respect to the weight of the milk.

6. The container according to claim 1, wherein the container comprises an indicator that indicates when the milk contained in the first chamber has a temperature above 30, or above 35 degrees Celsius.

7. The container according to claim 1, wherein the milk contained in the first chamber has a protein content of between 1-6 wt. %, preferably between 2-5 wt. %.

8. The container according to claim 1, wherein the self-heating element comprises a composition which is able to provide an exothermic chemical reaction upon activation of the self-heating element so as to heat up the milk contained in the first chamber, wherein preferably the composition is physically separated from the milk contained in the first chamber; a solid state thermite reaction composition, preferably wherein an activator mechanism is in communication with the solid state thermite reaction composition so as to heat up the milk contained in the first chamber upon actuation of the activator mechanism, wherein preferably the solid state thermite reaction composition is physically separated from the milk contained in the first chamber; and/or a composition comprising calcium oxide, preferably wherein composition comprising calcium oxide is mixed with water upon actuation of an activator mechanism, wherein preferably the composition comprising calcium oxide is physically separated from the milk contained in the first chamber.

9. The container according to claim 1, wherein the container is made of material comprising at least 25, 30, 40, 40, 50, 60, 70, 80, or 90 wt. % aluminium, steel or other metal, or PET (polyethylene terephthalate) or other plastic, with respect to the weight of the container.

10. The container according to claim 1, wherein the container is made of material of which at least 25, 30, 40, 40, 50, 60, 70, 80 wt. % is recyclable, with respect to the weight of the container.

11. The container according to any one of the previous claim 1, wherein the container comprises an outer sleeve to thermally insulate the user's hands from the foamable liquid.

12. The container according to claim 1, wherein the pressurized gas is air, nitrogen, and/or carbon dioxide; and/or wherein the pressurized gas is pressurized above atmospheric pressure, preferably above 2, 3, 4, 5, 6, 7, 8, 9, or 10 bar.

13. The container according to claim 1, wherein the container does not comprise electrically operated components and/or wherein the container does not comprise components configured to be connected to an external source of energy, electricity, hot water, and/or steam.

14. A method for preparing a heated product comprising 40-60 vol. % milk foam and 40-60 vol. % aerated milk, wherein the method comprises (a) providing a container comprising a first chamber containing milk having a fat content of between 3 and 6 wt. %; above 1 bar pressurized gas which is contained in the first chamber or in a second chamber allowing release of the pressurized gas to the first chamber; and an outlet valve which is in liquid communication with the first chamber, wherein the volume ratio between pressurized gas and milk in the container is between 0.3:1 and 1:0.3; (b) heating the milk contained in the first chamber to a temperature of between 58 and 70 degrees Celsius, preferably by combining the container with an external heater which can be placed in thermal contact with the milk; (c) shaking and/or agitating said container, preferably during the heating of step (b) until the milk reaches a temperature of between 25-40, preferably between 30-35 degrees Celsius; (d) activating and/or opening the outlet valve so as to produce the heated product comprising 40-60 vol. % milk foam and 40-60 vol. % aerated milk which is optionally subsequently added to espresso, coffee, or hot chocolate.

Description

BRIEF DESCRIPTION OF THE FIGURE

[0106] FIG. 1: Container according to an embodiment of the present disclosure with (1) nozzle; (2) open space; (3) can; (4) milk; and (5) self heating element.

EXAMPLE 1

[0107] Dispenser for Heated Product Comprising 30-70, Preferably 40-60 vol. % Milk Foam and 30-70, Preferably 40-60 vol. % Aerated Milk

[0108] A pressurised canister is provided. The canister contains pure milk with no additives. The milk is stored in the canister under pressure. The canister also contains a Self-Heating Element (SHE) known as used in Self Heating Food Packaging (SHFP) and Ready To Drink packaging (RTD). Technologies that can be used are for instance but not limited to Thermite solid state or quicklime technologies.

[0109] Upon activation of the SHE the milk is heated, first to a temperature between 30-35, preferably 35 degrees Celsius (as indicated by a temperature indicator, and while the container is agitated e.g. by shaking), and then to a temperature between 58 and 70 degrees Celsius (while the container is not agitated).

[0110] The rise in temperature will also cause an additional rise in pressure.

[0111] At the optimum temperature, the milk can be dispensed through the nozzle on top of the cannister.

[0112] The temperature and pressure, as well as the amount of milk in the canister, in other words also the available open space in the canister, can be suitably adapted to result in a liquid aerated milk and microfoam combination product which is desirable for making cappuccino's and latte coffee products.

[0113] The temperature and pressure combination in relation to the amount of milk in the packaging allows to differentiate between the two separate products to be dispensed by using the technology.

[0114] The milk can be for example:

[0115] Animal milk products such as but not limited to cow milk, camel milk, and/or goat milk.

[0116] Plant based milk products such as but not limited to soymilk, and/or almond milk.

[0117] The milk can be pre-treated by a pasteurising or sterilising process, or fresh product can be used. Pre-treated product can be stored outside the fridge and has a longer shelf-life than fresh product that has to be stored at chilled temperatures.

EXAMPLE 2

[0118] 500 test containers according to the present disclosure but with different characteristics were tested for foam stability and foam creaminess. In the Table 1 below, the results of 12 test containers, which are representative of the test results, are shown:

TABLE-US-00001 TABLE 1 CHARACTERISTICS OF 12 TEST CONTAINERS Milk Gas Milk - fat Volume ratio temperature pressure content free space Milk Foam Foam ( C.) (bar) (wt. %) to milk type stability creaminess 1 50 2.2 4.3 20:80 Pasteurized 4.2 4.1 milk 2 53 2.3 4.4 25:75 Pasteurized 5.6 5.3 milk 3 62 2.4 2.0 40:60 Pasteurized 7.1 4.1 milk 4 63 2.5 4.5 50:50 Pasteurized 9.5 9.6 milk (cappuccino foam) 5 64 3.0 7.0 40:60 Plant- 7.1 9.2 based milk 6 65 3.5 4.2 75:25 Pasteurized 8.4 8.3 milk 7 66 2.4 4.1 40:60 Plant- 9.1 (latte 9.4 based milk foam) 8 74 2.6 4.3 60:40 Pasteurized 4.6 4.2 milk 9 80 2.5 4.2 50:50 Pasteurized 4.1 4.1 milk 10 64 (but 2.5 4.2 50:50 Pasteurized 4.3 5.6 heated after milk foam creation/ after agitation 11 63 (but 2.5 4.2 50:50 Pasteurized 5.1 4.9 heated by milk means of microwave instead of self heating element) 12 64 (but 2.5 4.2 50:50 Pasteurized 5.7 5.8 heated by milk means of hot water bath instead of self heating element)

[0119] The foam produced by the 500 different test containers was assessed on a scale from 1-10 for foam stability and foam creaminess by a test panel of 6 randomly selected visitors of a coffee bar. Scores awarded by the participants were averaged.

[0120] It was found that the milk product is preferably heated first to about 35 C. while shaking and then until between 58 and 70 C. It is believed that in this temperature range an optimal sweet taste is achieved. Preferably the temperature should not exceed 70 C. as this will result in a suboptimum protein structure and inferior taste of the foam. At a temperature below 58 C., the proteins will not solidify in order to form the support for the wall of the bubbles, resulting in an unstable foam and the lactose does not create the particular cooked milk taste below this temperature.

[0121] As can be seen, the fat content of the milk is preferably between 3 and 6 wt. %. It appears that this particular range leads to a smooth and velvety foam layer. A lower fat content will result in larger bubbles without the creamyness, also known as a hard or Dry foam. A higher fat content will result in a too heavy foam, resulting in a collapsing foam layer.

[0122] The fatty liquid is entrapped between the bubbles and creates the smooth velvetty taste and mouth feeling.

[0123] Two test containers scored above 9 for both foam stability and foam creaminess. The first of the two was assessed to be particularly suitable as cappuccino foam, whereas the second was considered best suitable as latte foam. It appears that the void-space (pressurized gas volume) to liquid volume ratio may be between 40 to 60 liquid and between 60 to 40% void space to produce Cappucino foam and between 50 to 70% liquid and between 50 to 30% void-space to produce latte foam.

[0124] The combination between the right liquid to void-space ratio, fat content, pressure and heating and agitating procedure all contribute to the realization of the perfect microfoam result and the correct chemical reactions resulting in the so desired Cooked milk/sweet taste.