Methods, capsule and apparatuses for the production of foamed drinks

• US 7,335,387 B2
• Filed: 04/26/2002
• Issued: 02/26/2008
• Est. Priority Date: 04/27/2001
• Status: Active Grant

• Current Assignee: Lavazza Professional North America, LLC (Finlav SPA)
• Original Assignee: Mars Incorporated
• Inventors: Hayes, Michael A., Shaw, Jon W., Charman, Elizabeth C., Colston, Martin E., Furneaux, Geoffrey, Wright, Michael, Hay, David, Hester, David A., Harrison, Glenn, Cooke, John C.
• Primary Examiner(s): Alexander; Reginald L.
• Application Number:
  US10/475,362
• Publication Number:
  US 20040137128A1
• Time in Patent Office: 2,132 Days
• Field of Search: 992/95, 993/02.R, 993/231, 992/87, 426/433, 426/112, 426/115, 426/77, 426/82
• US Class Current: 426/433
• CPC Class Codes: A47J 31/002 following a specific operational sequence, e.g. for improving the taste of the extraction product
• CPC Class Codes: A47J 31/401 whereby the powder ingredients and the water are delivered to a mixing bowl
• CPC Class Codes: A47J 31/407 with ingredient-containing cartridges; Cartridge-perforating means
• CPC Class Codes: A47J 31/4492 Means to read code provided on ingredient pod or cartridge
• CPC Class Codes: B65D 85/8043 Packages adapted to allow liquid to pass through the contents B65D85/808 takes precedence; filters or reusable cartridges for coffee or tea makers, not used as packages A47J31/06

Abstract

The invention provides a method for the preparation of a foamed drink comprising the steps of: providing a capsule containing a foamable ingredient; providing a receptacle positioned to collect fluid escaping from the capsule; injecting liquid into the capsule to mix with the foamable ingredient; allowing the foamable ingredient mixed with the liquid to escape from the capsule into the receptacle; followed by injecting further liquid into the receptacle in a jet having a diameter of from about 0.5 to about 2 mm to produce foamed liquid in the receptacle. The invention also provides capsules, apparatus and systems specifically adapted for use in the method. Preferably, the food ingredient is a milk powder, and the method produces a hot foamed beverage such as a cappuccino coffee.

Claims

1. A method for the preparation of a foamed drink comprising the steps of:

providing a capsule containing a foamable ingredient;

providing a receptacle positioned to collect fluid escaping from the capsule;

injecting liquid into the capsule to mix with the foamable ingredient;

allowing the foamable ingredient mixed with the liquid to escape from the capsule into the receptacle;

followed by injecting further liquid into the receptacle through a nozzle separate from said capsule in a jet having a diameter of from about 0.5 mm to about 2 mm to produce foamed liquid in the receptacle.

2. A method according to claim 1, wherein the jet is directed at an angle to the vertical to swirl the liquid in the receptacle.

3. A method according to claim 1, wherein the bottom of the receptacle is located from about 5 cm to about 25 cm below the bottom of the capsule outlet.

4. A method according to claim 1, wherein the liquid is injected into the capsule at a temperature of from 80 degrees C. to 100 degrees C.

5. A method according to claim 1, wherein the jet velocity of the liquid jet is from 5 m/s to 50 m/s.

6. A method according to claim 1, wherein the liquid consists essentially of water.

7. A method according to claim 1, wherein the foamable ingredient comprises a partially or completely dehydrated dairy or non-dairy beverage whitener.

8. A method according to claim 7, wherein the foamable ingredient consists essentially of a foamable milk powder.

9. A method according to claim 1, wherein the dry weight of the foamable ingredient in the capsule is from about 5 g to about 50 g.

10. A method according to claim 1, wherein an outlet of the capsule is sealed by a freshness barrier that can be released by the action of water, heat or pressure from inside the capsule.

11. A method according to claim 1, wherein the liquid is injected into the capsule at a pressure of from about 30 kPa (0.3 bar) to about 200 kPa (2 bar).

12. A method according to claim 1, further comprising the steps of:

providing a second capsule containing a beverage brewing ingredient;

injecting liquid into the second capsule to brew a beverage inside the capsule; and

allowing the beverage to escape from the capsule into the receptacle.

13. A method according to claim 12, wherein the said steps of injecting liquid into the second capsule is carried out after the steps of producing an edible foamed liquid, and the beverage is added to the edible foamed liquid in the receptacle.

14. A method according to claim 12, wherein the capsule containing a foamable food ingredient and the second capsule containing a beverage brewing ingredient are sequentially held in, and mechanically ejected from, the same holder during said method.

15. A method according to claim 12, wherein the beverage brewing ingredient comprises ground coffee or leaf tea.

16. A beverage making apparatus for preparing an edible foamed liquid by a method according to claim 1, comprising:

a capsule holder adapted to receive a capsule containing a foamable ingredient;

a first pump for supplying liquid under pressure;

a liquid injection tube connected to said first pump for injecting the liquid into the capsule; and

a jet nozzle for producing a liquid jet having a diameter of from about 0.5 mm to about 2 mm.

17. A beverage making apparatus according to claim 16, further comprising:

a liquid injection nozzle having an inlet and an outlet and a bore extending between the inlet and the outlet,

wherein the cross-sectional area of the outlet is from about 0.2 mm² to about 5 mm², and

wherein the bore is tapered between the inlet to the outlet.

18. A beverage making apparatus according to claim 17, wherein the bore is substantially continuously tapered between the inlet of the nozzle and the outlet of the nozzle.

19. A beverage making apparatus according to claim 17, wherein inner surfaces of the nozzle bore are substantially smooth.

20. A beverage making apparatus according to claim 17, wherein the angle of taper of the bore is in the range of from about 0°

to about 10°

.

21. A beverage making apparatus according to claim 20, wherein the angle of taper of the bore is in the range of from about 0.5°

to about 5°

.

22. A beverage making apparatus according to claim 17, wherein the length of the bore is in the range of from about 1 cm to about 10 cm.

23. A beverage making apparatus according to claim 17, wherein the cross-section of the bore is substantially circular.

24. A beverage making apparatus according to claim 16, wherein the nozzle is demountable from the beverage making apparatus.

25. A beverage making system for preparing a foamed beverage by a method according to claim 1 or 12, said system comprising:

a beverage making apparatus having a capsule holder;

a capsule containing a foamable ingredient and adapted to be received in the holder of the beverage making apparatus; and

a second capsule containing a beverage brewing ingredient and adapted to be received in the holder of the beverage making apparatus.

26. A method of preparing a foamed drink comprising the steps of:

providing a capsule comprising side walls defining an enclosed region containing a foamable ingredient, an inlet for injecting a liquid into the said region, and an outlet for allowing liquid to escape from the said region, wherein said inlet comprises a constriction for providing a liquid jet having a diameter of from about 0.5 mm to about 2 mm;

injecting an aqueous liquid under pressure into the inlet;

allowing the foamable ingredient to mix with the aqueous liquid in the capsule;

followed by allowing the aqueous liquid to escape through the outlet of the capsule and into a receptacle as a high velocity jet.

27. A method of preparing a foamed drink comprising the steps of:

providing a capsule comprising side walls defining an enclosed region containing a foamable ingredient, an inlet for injecting a liquid into the said region, and an outlet for allowing liquid to escape from the said region, wherein said outlet comprises a constriction for providing a liquid jet having a diameter of from about 0.5 to about 2 mm;

injecting an aqueous liquid under pressure into the inlet;

allowing the foamable ingredient to mix with the aqueous liquid in the capsule;

followed by allowing the aqueous liquid to escape through the outlet of the capsule and into a receptacle as a high velocity jet;

providing a second capsule containing a beverage brewing ingredient;

injecting liquid into the second capsule to brew a beverage inside the capsule; and

allowing the beverage to escape from the capsule into the receptacle;

wherein the said steps of injecting liquid into the second capsule is carried out after the steps of producing an edible foamed liquid, and the beverage is added to the edible foamed liquid in the receptacle.