GB2488312A - Soluble beverage gel and delivery utensil - Google Patents
Soluble beverage gel and delivery utensil Download PDFInfo
- Publication number
- GB2488312A GB2488312A GB1102778.6A GB201102778A GB2488312A GB 2488312 A GB2488312 A GB 2488312A GB 201102778 A GB201102778 A GB 201102778A GB 2488312 A GB2488312 A GB 2488312A
- Authority
- GB
- United Kingdom
- Prior art keywords
- delivery
- utensil
- beverage
- component
- beverage product
- 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.)
- Withdrawn
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 239000001814 pectin Substances 0.000 claims abstract description 12
- 235000010987 pectin Nutrition 0.000 claims abstract description 12
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000012141 concentrate Substances 0.000 abstract description 3
- 229930091371 Fructose Natural products 0.000 abstract description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 2
- 239000005715 Fructose Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 5
- 235000012171 hot beverage Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 1
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
- A47G21/004—Table-ware comprising food additives to be used with foodstuff
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
- A47G21/04—Spoons; Pastry servers
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A beverage delivery system 1 comprises a delivery utensil 2 having an elongate handle portion 4, and a delivery portion 6 which extends from the handle portion 4. A soluble beverage product 8 is located on the delivery portion 6 of the delivery utensil 2. The soluble beverage product 8 is a gel which includes a pectin component and a flavouring component. In a preferred embodiment, the beverage gel comprises 60% apple concentrate, 25% fructose, 5% fruit puree, 2% pectin and water. The beverage delivery system may be manufactured by locating the delivery portion of the delivery utensil in a mould, introducing a soluble beverage product into the mould and allowing the beverage product to set.
Description
BEVERAGE DELIVERY SYSTEM
The present invention relates to beverage delivery systems, and, in particular, to apparatus and methods for delivery of hot fruit drinks.
BACKGROUND OF THE INVENTION
The hot beverage market is dominated by coffee and tea products. ln order to provide an alternative to the traditional coffee and tea products, fruit "teas" or infusions have become popular. However, such fruit infusions rarely deliver significant fruit content in a hot beverage, and are typically merely flavourings added to a tea based product.
It is, therefore, desirable to provide a beverage system that can deliver significant fruit flavours and benefits in a hot beverage, and which is easy to use.
SUMMARY OF THE INVENTION
According to one aspect of the present invention, there is provided a beverage delivery system comprising a delivery utensil having an elongate handle portion, and a delivery portion which extends from the handle portion, and a soluble beverage product located on the delivery portion of the delivery utensil, wherein the soluble beverage product is a gel which includes a pectin component and a flavouring component.
In one example, the flavouring component is a fruit-based component. In another example, the flavouring component includes a plurality of fruit-based components. In another example, the flavouring component is a honey-based component. In another example, the flavouring component is a herb-based component. In another example, the flavouring component includes a vitamin and/or mineral based component. In yet another example, the flavouring component includes a fruit puree, extract or inclusion.
In a preferred example, the delivery portion has a concave face on which the beverage product is located.
The soluble beverage product may be moulded onto the delivery utensil.
According to another aspect of the present invention, there is provided a beverage product for use in a beverage delivery system as claimed in any one of the preceding claims, the product being a gel which includes a pectin component and a flavouring component.
According to another aspect of the present invention, there is provided a method of manufacturing a beverage delivery system as claimed in any one of the preceding claims, the method comprising providing a delivery utensil having an elongate handle portion and a delivery portion which extends from the handle portion, locating the delivery portion of the delivery utensil in a mould, introducing a soluble beverage product into the mould, allowing the beverage product to set on the delivery portion of the delivery utensil, and removing the delivery utensil and beverage product from the mould.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure Ishows a perspective view of an apparatus embodying the present invention; Figure 2 shows a side view of the apparatus of Figure 1; Figure 3 shows a plan view of the apparatus of Figure 1; Figure 4 shows a perspective view of the apparatus of Figure 1 after use; Figure 5 shows a side view of the apparatus of Figure 4; and Figure 6 shows a plan view of the apparatus of Figure 4.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Figures 1 to 6 illustrate a beverage delivery system I embodying the present invention, and comprising a delivery utensil 2, and a soluble beverage product 8. The delivery utensil 2 has an elongate handle portion 4 from which extends a delivery portion 6. The soluble beverage product 8 is located on the delivery portion 6 of the delivery utensil 2.
The delivery utensil 2 can be of any desired shape and configuration. For example, the utensil 2 shown in Figures 1 to 6 has a concave delivery portion, reminiscent of a spoon.
Such a shape provides confidence to the user, and a convenient location for the beverage product 8. The delivery utensil can be of any suitable material, but is most conveniently of a wood, such as birch. Such a wooden utensil can be made from a single piece, or may be laminated. As an alternative, the delivery utensil may be moulded from a plastics material.
The soluble beverage product 8 is a gel material which includes a pectin component and at least one flavouring component. For example, the flavouring component may include apple juice in combination with strawberry juice, or may be a honey based component.
The soluble beverage product 8 is moulded onto the delivery utensil 2, and is sufficiently adhesive to remain attached to the delivery utensil 2 before use. In order to produce a hot beverage using the system, the soluble beverage product 8 is stirred into water of a desired temperature using the delivery utensil 2. Since the beverage product 8 is soluble, the flavou rings are released into the water, thereby producing a hot beverage of the desired flavour. Maximum strength can be achieved by allowing the entire beverage product to dissolve (as shown in Figures 4 to 6). A desired strength of flavour can be achieved by removing the delivery utensil 2 before the entirety of the beverage product has dissolved.
The beverage delivery system of Figures 1 to 6 is produced by providing the delivery utensil of the desired shape, placing that utensil in a mould, and then pouring the soluble beverage product into the mould. The beverage product is allowed to set, before the delivery utensil 2, complete with beverage product 8 is removed from the mould and packaged for sale.
The beverage product in one example is a fruit-based gel obtained by cooking a fruit juice, such as apple juice, or combination of fruit juices of the desired flavours in a vacuum cooker to reduce the water content of the juice. Pectin is added to the fruit juice mix in order to promote setting of the reduced juice mix when in the mould.
The beverage product in one example has a mass of around 5 grams, and contains the following approximate levels of individual components: 60% apple concentrate, 25% fructose, 5% fruit puree, 2% pectin and water. Other components such as around 3% other fruit concentrate, 3% colourings, 2% acid (such as citric, malic, or tartaric acid) and 1% sodium citrate may be added to the product as required. The proportions of components in the beverage product can vary depending upon the concentration levels of the raw ingredients, and on the flavour and colour requirements.
In an alternative example, the gel is provided by a pectin component and a honey-based component. As with the fruit gel, the honey is reduced by heating in a vacuum cooker, and then pectin added to provide the gel having appropriate properties. Such a honey-based product can also include the additional ingredients mentioned above, as required.
Either example of gel may also be provided with additional flavouring components such as herb-based components.
The amount of pectin added to the reduced fruit juice mix in combination with the temperature at which the mixture is cooked, and the sugar levels in the mixture, determines the rate at which the gel sets on the delivery utensil, the adhesion of the gel to the delivery utensil, and the rate at which the gel dissolves in hot water. In addition, the level of aeration introduced into the gel affects these properties.
A beverage delivery system embodying the present invention enables a consumer to produce exciting flavoursome beverages which have desirably high flavour content in an easy and straightforward manner. Such a system provides a "stir-in" flavoured beverage which is easily accessible to consumers.
Claims (12)
- CLAIMS: 1. A beverage delivery system comprising: a delivery utensil having an elongate handle portion, and a delivery portion which extends from the handle portion; and a soluble beverage product located on the delivery portion of the delivery utensil, wherein the soluble beverage product is a gel which includes a pectin component and a flavouring component.
- 2. A system as claimed in claim 1, wherein the flavouring component is a fruit-based component.
- 3. A system as claimed in claim 1, wherein the flavouring component includes a plurality of fruit-based components.
- 4. A system as claimed in claim 1, wherein the flavouring component is a honey-based component.
- 5. A system as claimed in claim 1, wherein the flavouring component includes a herb-based component.
- 6. A system as claimed in claim 1, wherein the flavouring component includes a vitamin and/or mineral based component.
- 7. A system as claimed in claim 1, wherein the flavouring component includes a fruit puree, extract or inclusion.
- 8. A system as claimed in any one of the preceding claims, wherein the delivery portion has a concave face on which the beverage product is located.
- 9. A system as claimed in any one of the preceding claims, wherein the soluble beverage product is moulded onto the delivery utensil.
- 10. A beverage product for use in a beverage delivery system as claimed in any one of the preceding claims, the product being a gel which includes a pectin component and a flavouring component.
- 11. A method of manufacturing a beverage delivery system as claimed in any one of the preceding claims, the method comprising: providing a delivery utensil having an elongate handle portion and a delivery portion which extends from the handle portion; locating the delivery portion of the delivery utensil in a mould; introducing a soluble beverage product into the mould; allowing the beverage product to set on the delivery portion of the delivery utensil; and removing the delivery utensil and beverage product from the mould.
- 12. A beverage delivery system substantially as hereinbefore described with reference to, and as shown in, the accompanying drawings.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1102778.6A GB2488312A (en) | 2011-02-17 | 2011-02-17 | Soluble beverage gel and delivery utensil |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1102778.6A GB2488312A (en) | 2011-02-17 | 2011-02-17 | Soluble beverage gel and delivery utensil |
Publications (2)
Publication Number | Publication Date |
---|---|
GB201102778D0 GB201102778D0 (en) | 2011-03-30 |
GB2488312A true GB2488312A (en) | 2012-08-29 |
Family
ID=43859569
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1102778.6A Withdrawn GB2488312A (en) | 2011-02-17 | 2011-02-17 | Soluble beverage gel and delivery utensil |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB2488312A (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB486463A (en) * | 1936-07-08 | 1938-06-03 | Hermann Preiser | Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies |
US4849231A (en) * | 1987-11-16 | 1989-07-18 | Carli Oosterbeek Bv | Beverage ingredient holder and stirrer |
US20070059409A1 (en) * | 2005-09-13 | 2007-03-15 | Catani Steven J | Elutable substance delivery devices |
US20070128332A1 (en) * | 2001-03-08 | 2007-06-07 | Toves Frances A | Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same |
EP2095728A2 (en) * | 2008-01-25 | 2009-09-02 | Gian Battista Ceresa | Amino acid concentrate in aqueous gel and fatigue-relieving drink obtainable by diluting said concentrate in water |
EP2186449A1 (en) * | 2007-08-20 | 2010-05-19 | Sucspoonworkshop, S.L. | Method for producing an edible stirring instrument and instrument made by means of said method |
-
2011
- 2011-02-17 GB GB1102778.6A patent/GB2488312A/en not_active Withdrawn
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB486463A (en) * | 1936-07-08 | 1938-06-03 | Hermann Preiser | Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies |
US4849231A (en) * | 1987-11-16 | 1989-07-18 | Carli Oosterbeek Bv | Beverage ingredient holder and stirrer |
US20070128332A1 (en) * | 2001-03-08 | 2007-06-07 | Toves Frances A | Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same |
US20070059409A1 (en) * | 2005-09-13 | 2007-03-15 | Catani Steven J | Elutable substance delivery devices |
EP2186449A1 (en) * | 2007-08-20 | 2010-05-19 | Sucspoonworkshop, S.L. | Method for producing an edible stirring instrument and instrument made by means of said method |
EP2095728A2 (en) * | 2008-01-25 | 2009-09-02 | Gian Battista Ceresa | Amino acid concentrate in aqueous gel and fatigue-relieving drink obtainable by diluting said concentrate in water |
Also Published As
Publication number | Publication date |
---|---|
GB201102778D0 (en) | 2011-03-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20210204562A1 (en) | Edible cup and method of making the same | |
US20160324207A1 (en) | Edible material | |
CN103027167A (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
CN102396625A (en) | Fruity milk tea | |
CN103875868A (en) | Chocolate strawberry preserved fruit | |
CN104304488A (en) | Fruit and vegetable milk and preparation method thereof | |
CN110583942B (en) | Solid beverage containing inositol and glutathione | |
CN104286299A (en) | Grape tea and preparation method thereof | |
GB2488312A (en) | Soluble beverage gel and delivery utensil | |
CN103027357A (en) | Method for preparing syrup of plum | |
CN104059818A (en) | Snow pear health-care rice wine | |
CN104186658A (en) | Atractylodes and Chinese yam yoghurt | |
CN104987971A (en) | Lychee-averrhoa carambola sweet wine brewing method | |
KR20180095219A (en) | Coffee drink including espresso, milk, syrup and making method thereof | |
JP6839629B2 (en) | Food and drink containing spinach juice | |
CN110720537A (en) | Formula and preparation method of brown sugar coffee | |
CN104664497A (en) | Mulberry drink and preparation method thereof | |
CN104137940A (en) | Method for preparing fermented chicken meat floss soft sweets | |
CN102113596A (en) | Lotus root tea | |
CN108065238A (en) | A kind of production method of sweet and sour spareribs | |
CN103931769B (en) | A kind of strengthening the spleen and stomach health preserving soup | |
UA44535U (en) | Method for obtaining juice-containing drink "kalynonka" (viburnum) using natural aromatizers | |
CN104939171A (en) | Heart-quieting and nerve-calming specially-flavoured peanuts and preparation method thereof | |
CN104905328A (en) | Strawberry flavored odd taste peanut and preparation method thereof | |
US20100330252A1 (en) | Semi-finished product of edible mushrooms, method of its production and use |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |