Cartridge and method for the preparation of beverages

• US 8,168,247 B2
• Filed: 12/04/2009
• Issued: 05/01/2012
• Est. Priority Date: 01/24/2003
• Status: Expired due to Term

• Current Assignee: Koninklijke Douwe Egberts BV (Mondelez International, Inc.)
• Original Assignee: Kraft Foods Incorporated (Mondelez International, Inc.)
• Inventors: Halliday, Andrew, Ballard, Colin, Panesar, Satwinder, Rendle, Geoff, Gomez, Maria
• Primary Examiner(s): Dye, Rena
• Assistant Examiner(s): Smith, Chaim
• Application Number:
  US12/631,058
• Publication Number:
  US 20100078446A1
• Time in Patent Office: 879 Days
• Field of Search: 426/383, 426/82, 426/115, 426/474, 992/95, 993/23
• US Class Current: 426/474
• CPC Class Codes: A47J 31/407 with ingredient-containing cartridges; Cartridge-perforating means
• CPC Class Codes: A47J 31/4407 Lids, covers or knobs
• CPC Class Codes: A47J 31/446 Filter holding means; Attachment of filters to beverage-making apparatus
• CPC Class Codes: A47J 31/4492 Means to read code provided on ingredient pod or cartridge
• CPC Class Codes: A47J 31/56 having water-level controls; having temperature controls
• CPC Class Codes: B65D 43/02 Removable lids or covers with means for piercing, cutting, or tearing a frangible inner closure B65D51/22
• CPC Class Codes: B65D 85/8058 Coding means for the contents
• CPC Class Codes: B67D 2001/0812 Bottles, cartridges or similar containers

Abstract

A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the one or more beverage ingredients is a liquid chocolate ingredient.

Claims

1. A method of dispensing a beverage from a cartridge containing one or more liquid chocolate ingredients during an operating cycle, comprising the steps of passing an aqueous medium through the cartridge to form a beverage by dilution of said one or more chocolate ingredients, dispensing the beverage into a receptacle, wherein the one or more liquid chocolate ingredients is diluted by a ratio of between 2 to 1 and 10 to 1 and passing the beverage through means for foaming of the beverage.

2. A method as claimed in claim 1 wherein the level of foaming is greater than 70%.

3. A beverage as produced by the method of claim 1.

7. A method as claimed in claim 1 further comprising holding back a portion of the one or more liquid chocolate ingredients from dilution by the aqueous medium.

8. A method as claimed in claim 7 further comprising releasing the portion of the one or more liquid chocolate ingredients into the aqueous medium steadily throughout the operating cycle.

9. A method as claimed in claim 1 wherein the cartridge is formed of substantially air- and water-impermeable materials.

10. A method as claimed in claim 1 wherein passing the aqueous medium through the cartridge includes passing the aqueous medium through an inlet on one side of the cartridge and dispensing the beverage through an outlet on the same side of the cartridge.

11. A method as claimed in claim 1 wherein the one or more liquid chocolate ingredients includes between 50% and 80% total cocoa solids.

12. A method as claimed in claim 11 wherein the one or more liquid chocolate ingredients has a viscosity of between 70 and 3900 mPa at ambient temperature.

4. A method of dispensing a beverage from a cartridge containing one or more liquid milk ingredients during an operating cycle, comprising the steps of passing an aqueous medium through the cartridge to form a beverage by dilution of said one or more liquid ingredients, dispensing the beverage into a receptacle, wherein the one or more liquid milk ingredients is diluted by a ratio of between 1 to 1 and 6 to 1 and passing the beverage through means for foaming of the beverage.

5. A method as claimed in claim 4 wherein the one or more liquid milk ingredients is diluted by a ratio of around 3 to 1.

6. A method as claimed in claim 5 wherein the level of foaming is greater than 40%.

13. A method as claimed in claim 4 wherein the one or more liquid milk ingredients is concentrated.

14. A method as claimed in claim 13 wherein the one or more liquid milk ingredients contains between 25 and 40% total solids.

15. A method as claimed in claim 14 wherein the one or more liquid milk ingredients has a viscosity of between 70 and 3900 mPa at ambient temperature.

16. A method as claimed in claim 15 wherein the one or more liquid milk ingredients contains between 0.1 and 12% fat.