Composition for Preparing a Beverage or Food Product Comprising a Plurality of Insoluble Material Bodies

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.

Claims

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.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings, in which:

[0024] FIG. 1 is a plan view of a sample of the composition of the present invention;

[0025] FIG. 2 is a side elevation of a sample of an alternative composition of the present invention;

[0026] FIG. 3 is schematic representations of different preparation aids for use in the composition of FIGS. 1 and 2;

[0027] 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

[0028] 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.

[0029] FIG. 6 is a bar graph showing foam height of brewed beverage.

[0030] FIG. 7 is a bar graph showing impact of the addition of preparation aids.

DETAILED DESCRIPTION

[0031] 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.

[0032] 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 12a. The bodies 12a may be independent, or linked in a way that they can move relative to each other.

[0033] 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.

[0034] The bodies 12a 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 12a may be such that, as a whole, they are not impermeable, i.e. the liquid can flow through small pathways within the bodies 12a, 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.

[0035] 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.

[0036] In a first embodiment of the invention, shown in FIG. 1, the preparation aid 12 comprises a plurality of small buoyant bodies 12a which are mixed in with the ingredients 11. The buoyant bodies 12a may be spherical, pseudo-spherical, ellipsoid or of another shape. The surface of the buoyant bodies 12a may be smooth or may include projections such as ridges or prongs. The buoyant bodies 12a may be solid or include internal hollows which allow the liquid to flow there through. Suitable materials for the bodies 12a include inter alia glass, plastics such as polypropylene and polyethylene, cellulose, seed husks, metal composites and combinations of materials.

[0037] The buoyant bodies 12a may all be of substantially the same size, or they may be different sizes. The optimal size and distribution of the bodies 12a 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 12a 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 12a to ingredients may lie in the range of 1 to 25%,

[0038] As the liquid enters the chamber 23 and mixes with the ingredients 11, the buoyant bodies 12a 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.

[0039] In a second embodiment of the invention, shown in FIG. 2, the aid 12 comprises a plurality of small non-buoyant bodies 12b. The non-buoyant bodies 12b may again be spherical, or of another shape, and may have a similar range of sizes as those described above.

[0040] Suitable materials for the non-buoyant bodies 12b 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.

[0041] The effect of the non-buoyant bodies 12b is to compact the ingredients 11 to create a dense bed. As a result, the influx of liquid into the chamber 23 does not substantially disturb this compact bed and the non-buoyant bodies 12b 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.

[0042] In a third embodiment of the invention, the composition 10 comprises two preparation aids 12 being a mixture of buoyant bodies 12a and non-buoyant bodies 12b. The non-buoyant bodies 12b create a dense compact bed in the bottom of the chamber 23, which creates a back pressure, and the buoyant bodies 12a 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 the non-buoyant bodies 12b, whilst the creamer or sugar would be impacted by the buoyant bodies 12a.

[0043] In a fourth embodiment of the invention the preparation aids 12 comprise a plurality of turbulence promoting bodies 12c 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 12c, 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.

[0044] Various different shapes are suitable for these turbulence promoting bodies 12c 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 12c is not referenced in the actually drawing. Alternatively the turbulence promoting bodies 12c themselves may incorporate internal or external cavities or channels. Interconnecting shapes are also very suitable. Some suitable shapes for the turbulence promoting bodies 12c are shown in FIG. 3.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] In use 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.

[0049] The following illustrates the effect of the preparation aid 12 of the present invention.

[0050] 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.

[0051] 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 12b in the form of highly textured (ridged) ovoid polypropylene beads of a diameter of 10 mm.

Evaluation 1: Crema/Foam Optimisation

[0052] 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.

TABLE-US-00001 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

Evaluation 2: Aroma Optimisation

[0053] 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.

TABLE-US-00002 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

[0054] Impact of the addition of preparation aids (% change in concentration of key aroma compounds in brewed beverage)