EP3638046A1 - Gel for making a hot beverage - Google Patents

Abstract

The invention relates to a beverage concentrate which concentrate is thermo-reversibly gellable, which concentrate is a gel at a temperature of 20 °C and comprises water, dairy fat, a plant-based flavour material, a dairy protein, and a non-dairy gelling agent. The invention further relates to a method for preparing the beverage concentrate.

Description

GEL FOR MAKING A HOT BEVERAGE

The invention relates to a beverage concentrate, to a method for preparing the beverage concentrate and to a method for preparing a hot beverage from the beverage concentrate.

Beverages based on plants, such as tea, coffee, cocoa and tisanes, have been known throughout the world for ages. Traditionally, such beverages are prepared by contacting a plant material, e.g. tea leaves or (ground) coffee or cocoa beans, with hot water thereby extracting various components, including flavours and colorants, from the plant material into the aqueous phase, which forms an aqueous extract. The remaining insoluble plant material is usually discarded. The aqueous extract can be consumed as such (hot, at ambient temperature or chilled) or one or more additional ingredients can be added, e.g. sugar or an other sweetener, a creamer or lemon.

It is also possible to further process the aqueous extract— with or without additional ingredients— by drying it to provide a beverage concentrate, also known as an instant beverage. Popular examples thereof are instant tea, instant coffee and instant cocoa-drinks. Instant beverages are usually powders or granules. A suitable amount of the instant beverage can be reconstituted in water or milk to conveniently prepare a ready- to -drink beverage.

For instance, WO 2014/026953 describes a method for producing a coffee beverage precursor (an instant coffee), wherein coffee extract and creamer components are emulsified and granulated to form the coffee beverage precursor.

Although such instant powders and granules are widely used, they suffer from several drawbacks. The powders/granules have a large surface-to-volume ratio, which makes the contact area with the surrounding environment relatively large. This may speed up the volatilisation or oxidation of aroma components and may result in a loss of flavour quality. Further, uptake of moisture during storage may reduce flowability of the powders/granules. This is in particular problematic for

powders/granules that are stored in bulk storage containers, but can also be a problem in single-dose packed instant powders/granules.

Further, transferring a suitable amount of powders/granules from the storage container to the drinking vessel wherein the beverage is prepared—typically by using a spoon— may cause spilling. Furthermore, when reconstituting the powder s/granules in water or another aqueous liquid, lumps may be formed that are difficult to dissolve, float on top of the drink, or stay behind in the drinking vessel rather than contributing to the flavour, and this may provide an unpleasant appearance and mouthfeel.

In WO 2007/009600 an alternative form for an instant beverage is proposed, namely a beverage precursor block. The blocks are typically dried, porous structure comprising plant extracts and an insoluble inclusion, i.e. a coherent mass that is visible in a beverage prepared by contacting the block with boiling water, after the block— except for the insoluble inclusion - has dissolved in the water. The block comprises a water-soluble carrier, preferably a biopolymer selected from the group of

oligosaccharides, polysaccharides and proteins. It is preferred though that the block is substantially free of gelatine, because it is considered to provide a gummy mouthfeel to the beverage. For rapid dissolution the block has low density and/or high porosity. In order to dissolve the block, it is dispersed in boiling water.

In W097/41738 confectionary gels are proposed that can be eaten or dissolved in a hot fluid. As vegetable material cocoa is exemplified. These gels have never been commercialized, probably because of their lack of good taste, and the two aforementioned more recent beverage precursors (WO2014/026953 and WO 2007/009600) apparently have not been able to fill the gap because they have not been commercialized either.

There is therefore a long-felt need for beverage precursor gels that satisfy the taste requirements posed by consumers. The inventors have now found such gels.

Accordingly, the invention relates to a beverage concentrate, which is thermo-reversibly gellable, and is a gel at a temperature of 20 °C and comprises a plant-based flavour material, water, a dairy protein, a dairy fat, and a non- dairy gelling agent.

Further, the invention relates to a packaged product, comprising a sealed package containing a beverage concentrate, preferably a single-serving packaged product.

Further, the invention relates to a method for preparing a beverage concentrate gel comprising

- forming a fluid of the non- dairy gelling agent in water at a temperature above the gel- setting temperature of said fluid,

- adding the other ingredients to the fluid to form a liquid mixture, and

- gelling the liquid mixture, thereby forming the beverage concentrate gel.

In accordance with the invention it has been found possible to provide a beverage concentrate that is easy to handle and easy to dose in a drinking vessel. The beverage concentrate readily dissolves in hot water to form a tasty hot beverage. With the concentrate it was found possible to prepare a hot beverage in a drinking vessel without any visible lumps in the beverage, or any lumps being left behind as debris after emptying the drinking vessel. Thus, it was found possible to essentially fully dissolve the concentrate in the water to obtain the beverage.

In particular, the invention offers a beverage that can be stored at room temperature for a period of about 3 months or more, in particular for about 6 months or more, e.g. up to 12 months, or more, whilst remaining suitable for human consumption, in particular whilst maintaining satisfactory microbiological, physiochemical, physical and chemical qualities, at least at 20°C, preferably at least at 25 °C, more preferably at least at 30°C.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The term "or" as used herein means "and/or" unless specified otherwise. The term "a" or "an" as used herein means "at least one" unless specified otherwise.

The term "substantial(ly)" or "essential(ly)" is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, these terms are in particular used to indicate that it is for at least 75 %, more in particular at least 90 %, even more in particular at least 95 % of the maximum of that feature.

The term "about" in relation to a value generally includes a range around that value as will be understood by the skilled person. In particular, the range is from at least 15 % below to at least 15 % above the value, more in particular from 10 % below to 10 % above the value, more specifically from 5 % below to 5 % above the value.

As used herein, percentages are usually weight percentages unless specified otherwise. Percentages are usually based on total weight, unless specified otherwise.

When referring to a "noun" (e.g. a compound, an additive etc.) in singular, the plural is meant to be included, unless specified otherwise.

For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described.

The term "aqueous" is used herein to describe mixtures with water as the only or the major liquid. Generally the water content of an aqueous composition is more than 50 wt. % based on total weight of the liquids (substances that are in the liquid state of matter at 20 °C), preferably 80-100 wt. %, more preferably 90- 100 wt. %, in particular 95- 100 wt. %.

The term 'thermo-reversibly gellable' means that a substance is in a gel-state or fluid state dependent on its temperature. At a relatively low temperature (at or below the gel- setting temperature) the substance is in the gel state. At a relatively high temperature (above the gel melting temperature), the composition is in a fluid state.

Within the context of the present invention a "gel" is a dimension-stable matter, generally composed of at least a three-dimensional network of a gelling agent (typically a polymer) in which water is entrapped. 'Dimension-stable' means that the matter essentially retains its shape when put on a horizontal surface without further support from the sides of the matter in air, at a pressure of 1 bar at a temperature below the gel- setting point. I.e. the matter is not visibly fluid. Such matter may also be referred to as self-sustaining matter or self-supporting matter. The beverage concentrate according to the invention is self-sustaining at a temperature of 20 °C, more preferably at a temperature of 25 °C, in particular at a temperature of 30 °C.

Being self-sustaining, a gel according to the invention has a measurable gel firmness (gel strength). In particular for a beverage concentrate which is suitable to be picked up, held and handled manually, it is preferred that the gel strength at 20 °C, in particular at 25 °C, more in particular at 30 °C, of a gelled beverage concentrate is at least about 30 g (at least about 294 N) as is determined using a standard texture analyser with a 5 kg load cell and a l/4inch (0,635 cm) stainless sphere probe. As illustrated by Figure 1 the gel strength is determined using such texture analyser by placing a cube- or cylinder shaped specimen (2) of the gel having a weight of 25 g (±5 g) at the designated place for specimens (1) to be analysed, then moving down the probe

(4), attached to the load cell (3) provided with a spring (5) at a velocity of 0.5 mm/s until the probe has penetrated a distance of 2 mm into the gel, using a trigger force of 2.5 g (24.5 N) for determining the position at which the probe touches the surface of the gel (penetration distance = 0 mm). Evidently, shapes other than cubes and cylinders can be used if so desired.

As will be understood by the skilled person, the term dissolution is used to describe that a substance and hot water when mixed in a suitable ratio form a fluid (the beverage) that is essentially free of lumps and wherein the substance or part thereof remains essentially in the fluid phase without sagging to the bottom of a vessel wherein it has been made, at least for the time usually needed for consumption of the beverage, typically at least 5 min, in particular at least 10-30 min. The substance may be soluble on a molecular scale (like sugars are in water), form an emulsion (like fat does in water) or form a dispersion of solid (micro)particles (e.g. cocoa particles).

When referred herein to 'room temperature', this refers to the ambient temperature in an indoor environment, which is variable depending on the outdoor temperature and indoor temperature control. Usually, room temperature is in the range of 15-30 °C, in particular about 20 °C. The term 'ambient temperature' in general extends not only to indoor ambient temperature but also outdoor ambient temperature, e.g. temperatures that a product or composition may be exposed to during transport, during street-vending etc.

The term ' hot' is used herein in general for a temperature of at least 50 °C, preferably of 70-100 °C, in particular of 90-100 °C.

The gelled beverage concentrate of the invention is suitable for preparing a beverage by dissolution of the beverage concentrate in a (hot) aqueous liquid, such as water having a temperature of above 90 °C.

The beverage concentrate according to the invention comprises a plant-based flavour material. Plant-based flavour materials typically contain one or more flavour components other than sugars, such as one or more aroma components selected from the group of acids, alcohols, ketones, aldehydes, terpenoids and esters. Thus, the plant- based flavour material is typically another material than refined- sugar. The plant-based flavour material usually further contains one or more biologically active components, such as one or more components selected from the group of caffeine, alkaloids, anthocyanidin, flavonoids and polyphenols. This can in principle be any material from a plant suitable to provide taste or aroma to a beverage. The plant-based material is usually an extract of a plant or part thereof, e.g. leaves, fruits, roots or flowers or a material that is obtained by grinding a plant or part thereof, usually after drying.

Usually the plant-based flavour material is a particulate material of which the particles are soluble or stably dispersible in hot water for a sufficient time to consume the beverage after preparing it, typically for at least 5 min, preferably for about 15 min or more. Generally, the particle size of the plant-based flavour material is less than 100 μπι, in particular less than 10 μπι, preferably 5 μπι or less . The particle size may be determined by microscopy (light microscopy, or electron microscopy, depending on the size, as will be understood by the skilled person). In principle it is possible to additionally include an insoluble inclusion as defined in WO 2007/009600, which typically has a size of at least 1 mm. However, good results have been achieved with a beverage concentrate that is free of such inclusions.

The extracts of the plant-based material are usually extracts obtainable by extraction in water, in particular hot water, preferably of a temperature of 70- 100 °C, more in particular boiling water. In an embodiment, the extract of the plant-based material may also be obtainable by extraction in an organic solvent.

Extracts of plant-based flavour materials suitable for use in the preparation of a beverage are generally known in the art. An extract for a concentrate or beverage according to the invention usually is selected from the group of tea extracts, coffee extracts, cocoa extracts and tisane extracts. The term tea is used herein in the true sense as a beverage made from leaves of Camellia sinensis. The term includes green tea, black tea, white tea, Pu'er tea and oolong tea. The use of an extract is advantageous in that the content of flavour components is generally concentrated compared to the whole plant. Further, the dissolution of the material may be easier, in particular for an extract essentially consisting of components that are extractable by water or have been extracted by water and thus are soluble in water.

Alternatively or in addition, a powdered plant or part thereof (such as leaves, roots, stems, flowers, seeds, fruits) may be present in the beverage concentrate. Such plant-based flavour material is usually selected from the group consisting of tea powders, coffee powders, cocoa powders and tisane powders. Matcha is a preferred example of a tea powder. For a cocoa- drink cocoa powder is particularly preferred. A powdered plant material is usually obtained by providing whole plant or a part thereof, such as leaves, roots, stems, flowers, seeds or fruits, drying it, and grinding it.

Suitable plant materials for tisane extracts or powders include extracts or powders from edible roots, rhizomes, flowers, herbs, spices, fruits, seeds, etc. Particularly suitable examples are tisane extracts or powders from rosehip, chamomile, rooibos, citrus fruits (e.g. lemon, lime, orange), pomes (e.g. apple, pear), drupes (other than coffee, e.g. apricot, peach, plum, cherry, mango), berries (e.g. blackberry, raspberry, strawberry, blue berry, goji, elderberry), hibiscus, anise, chrysanthemum, cinnamon, dandelion, dill, fennel, ginger, mint, lemon grass, cereal (such as wheat, barley), roselle, cardamom, saffron and cherry blossom. One or more tisane extracts or powders may be used to prepare a concentrate for making a tisane. It is also possible to combine the tisane extract or powder with a tea extract or powder, a coffee extract or powder or a cocoa extract or powder to provide a coffee, tea or cocoa beverage with a particular flavour sensation. E.g. fruit extract or powder may be combined with a tea extract or powder or one or more spice extracts or powders, such as vanilla, saffron, cardamom and/or ginger may be combined with tea, coffee or cocoa extract or powder.

In an advantageous embodiment the plant-based flavour material is an instant powder.

The total content of the plant-based flavour material - preferably the total content of one or more plant-based flavour material selected from the group consisting of tea extracts, ground tea powders, coffee extracts, ground coffee powders, cocoa extracts, ground cocoa powders, tisane extracts and ground tisane powders - usually is at least 1 wt. %, preferably at least 2 wt. %, more preferably at least 3 wt. %, in particular at least 4 wt.% based on the total weight of the beverage concentrate. The content of the plant- based flavour material usually is 15 wt. % or less, preferably 10 wt.% or less, more preferably 8.0 wt. % or less, in particular 7.0 wt. % or less, and in a specific embodiment about 6.0 wt. % or less.

Specifically for a milk-tea concentrate, the content of plant-based flavour material from tea preferably is in the range of about 3.0 wt. % to about 8.0 wt.%, in particular 3.5-7.0 wt. %

Specifically for a coffee-drink concentrate, the content of plant-based flavour material from coffee preferably is 2.0-10 wt. %, in particular 3.0-8.0 wt. %.

Specifically for a cocoa-drink concentrate, the content of plant-based material from cocoa preferably is 2.0-10 wt. %, in particular 3.0-8.0 wt. %.

It should be noted that when determining the weight percentages for plant- based flavour material, this weight percentage is excluding any plant-based sugar (mono- or disaccharides), in particular refined sugars, which may be present as additional component in addition to the plant-based flavour material in the beverage concentrate.

A relatively high content is preferred because thus a relatively small amount of concentrate is needed to prepare a certain volume of the beverage.

The inventors further found that the plant-based flavour material may affect the texture properties of the gelled concentrate. E.g. a plant-based material ingredient in powder form with a high content of irregularly shaped particles, e.g. as in ground material, e.g. ground cocoa, may contribute to a firmer gel. Further, it was found that compounds like polyphenols can affect the gel firmness and/or stickiness, in particular in a tea concentrate. In view thereof, the plant- based flavour material is usually present in amount providing 0-3.0 wt.% polyphenols, preferably 2.0 wt. % or less polyphenols, in particular 1.5 wt.% or less polyphenols. A small amount of polyphenols is advantageous. They have nutritional value. Thus, the content of polyphenols, preferably is at least 0.5 wt. %, in particular at least 1.0 wt. %, based on the total weight of the beverage concentrate.

A particularly preferred non-dairy gelling agent is a gelatine. The gelling agent, in particular, gelatine, usually has a Bloom number of at least 160, preferably of 200-300, and in particular of 230-280. A beverage concentrate according to the invention comprising gelatine as a gelling agent was found to have good storage stability, without the occurrence of syneresis. Further, gelatine was found particularly suitable to provide a gelled beverage concentrate that was essentially non-sticky at room temperature. Furthermore, a beverage concentrate comprising gelatine was found particularly suitable to prepare a hot beverage, e.g. coffee, tea or cocoa, from it, that had a pleasant taste, was free of visible solids and had no gummy mouthfeel.

The Bloom test is generally known in the art and based on US 1,540,979. The test determines the weight in grams needed by a specified plunger (normally with a diameter of 1.27 cm (0.5 inch)) to depress the surface of the gel at a specified

temperature without breaking it. The result is expressed in Bloom (grades). To perform the Bloom test on gelatine, a 6.67% gelatine solution is kept for 17—18 hours at 10 °C prior to being tested.

In particular good results have been achieved with bovine gelatine, although in principle another gelatine can be used, in particular another mammalian gelatine, e.g. porcine gelatine, or avian gelatine. The bovine gelatine preferably is cow gelatine.

Advantageously gelatine type B is used; this is gelatine obtainable by alkaline hydrolysis of collagen.

Particularly good results have been achieved with a beverage concentrate wherein gelatine is the only or the major gelling (>50 wt. % of gelling agents) agent. Nonetheless, as an alternative, or in addition to gelatine, one or more non-dairy gelling agents other than gelatine may be used. These preferably provide a melting

temperature in the range of 35-50 °C, more in particular in the range of 37-45 °C.

Alternatively or additionally, non- dairy gelling agents are preferably selected from the group consisting of carrageenan, gellan, locust bean gum, konjac glucomannan, agar agar, xanthan gum, gum Arabic, celluloses, such as hydroxypropyl methylcellulose. Carrageenan is preferably iota-carrageenan or a combination of kappa-carrageenan and at least one other gelling agent, e.g. iota-carrageenan , locust bean gum or guar gum. Gellan contributes in particular to elasticity of a gel. Agar agar may in particular be used for increasing the gel melting point of a beverage concentrate according to the invention. Further, in an embodiment a beverage concentrate comprises pectin or starch, which can contribute to gelling or thickening properties.

The total content of non-dairy gelling agent in the beverage concentrate, is usually in the range of 0.5- 10 wt.%, in particular in the range of 2.0-6.0 wt.%. If gelatine is present, the total content of gelatine preferably is 3.0-6.0 wt.%, more preferably 3.0- 5.0 wt. %, more preferably 3.5-4.5 wt. %. In accordance with the invention, it has surprisingly been found possible to provide a beverage from a beverage concentrate comprising a relatively high amount of gelatine without giving rise to a gummy mouthfeel.

The beverage concentrate according to the invention comprises dairy protein, i.e. whey protein and/or casein (which may be micellar casein or casemate). The dairy protein typically contributes to the texture properties of the gelled concentrate by strengthening the gel network.

The content of dairy protein is usually in the range of 0.5-15 wt. %, preferably 2-10 wt.%, more preferably 4-8 wt.%, based on the total weight of the beverage concentrate. A relatively high dairy protein content is advantageous for the firmness of the gelled concentrate.

The beverage concentrate comprises dairy fat. Dairy fat as used herein means those substances that are found in the fat (oil phase) of animal milk (milk fat). The fat component typically at least substantially consists of triglycerides. In addition to triglycerides, the fat may contain one or more minor components, such as cholesterol, fat-soluble vitamins, free fatty acids, monoglycerides, diglycerides and other lipophilic organic components, such as lactones, ketones and aldehydes. E.g. in milk fat such organic components contribute to the characteristic flavour or aroma of milk fat. The term 'dairy fat' is used as a genus for milk fat and fractions of milk fat. Fat from bovine milk is preferred. It has been found that the use of diary fat is essential to obtain beverages having a good taste and mouthfeel.

Particularly good results have been achieved with a beverage concentrate comprising dairy fat as the only or major fat component. Preferably 80-100 wt. % of the total fat content, more preferably 90-100 wt.%, of the fat component is dairy fat.

Generally more than 90 wt. % of the total fat content is formed by triglycerides, preferably more than 95 wt. %.

Suitable sources of dairy fat that may be used in the gels according to the invention are Vana^®-Cappa CB 970 and Vana^®-Cappa CB 35. They are both

commercially available materials, marketed by FrieslandCampma Nederland B.V. in the Netherlands.

Examples of non-dairy fats that may also be present are in particular those known to the skilled person for being suitable as a fat component for a creamer, such as palm oil, coconut oil, and sunflower oil.

The total fat content of a beverage concentrate according to the invention is usually in the range of 0.5 - 20 wt. %, preferably 3.0-15 wt.%, more preferably 5-12 wt. %, based on the total weight of the beverage concentrate.

The beverage concentrate further comprises water. The water content of the beverage concentrate is generally in the range of 15 - 75 wt. %, preferably in the range of 17-50 wt. % more preferably in the range of 19-40 wt. %, in particular in the range of 20 — 30 wt.%. A relatively low water content is usually preferred because thus the concentrate is more condensed in flavour component, dairy protein and dairy fat

(components providing creaminess), resulting in a more compact product. On the other hand, the presence of water contributes to a better mixing of the ingredients during processing, and a faster dissolution rate and more homogenous dissolution when the beverage is prepared.

In an advantageous embodiment the beverage concentrate further comprises sugar, in addition to any sugar (mono- or disaccharides) that may be present in the plant-based flavour material. In particular, sucrose and/or lactose may be present. The lactose can be provided as part of a formulation ingredient providing the dairy protein, e.g. skimmed milk powder, full cream milk powder, creamer, whey protein concentrate or casein concentrate. Sucrose can also be a component of a creamer ingredient, which can be used to provide at least part of the dairy protein and fat. However, it is also possible to add additional sugar, in particular refined sugar, such as sucrose. Other sugars that may in particular be used include glucose and fructose. The sugar provides a sweet taste. The total sugar content is generally less than 70 wt. %, based on the total weight of the beverage concentrate, preferably 10-65 %, more preferably 30-60 wt. %. If present, sucrose usually provides at least 50 wt. % of the sugars, preferably at least 70 wt. %, in particular at least 80 wt. %. In addition, sugar has a preservative function in that it can inhibit microorganism growth, thereby improving the shelf- life of the beverage concentrate. For this reason the weight to weight ratio of sugar to the sum of sugar plus water preferably is 0.625 or more.

Further, good results have been achieved with a beverage concentrate comprising lecithin. The lecithin content usually is 0-1 wt. %, preferably 0.1-0.6 wt. %, more preferably of 0.2-0.6 wt. %, in particular 0.3-0.5 wt. %, based on the total weight of the beverage concentrate. Lecithin has in particular been found advantageous to provide a gelled beverage concentrate with reduced stickiness. Further, it can be used as a processing aid in the preparation of a beverage concentrate, in particular to reduce viscosity of a fluid mixture comprising the ingredients for the beverage concentrate at a high temperature, e.g. pasteurisation temperature.

If desired one or more further ingredients may be included. These may be selected from known additional ingredients for beverages or precursors thereof such as antimicrobial agents, preservative agents, colourants, pH-regulators, antioxidants, minerals, vitamins, and additional flavourings.

The beverage concentrate according to the invention has a gel-melting point of above 20 °C, preferably in the range of 25-50 °C. More preferably the gel melting point is in the range of 30-45 °C, in particular in the range of 30-35 °C. A convenient way to verify whether a beverage concentrate has a gel- melting point within a certain range is to place the gelled concentrate on a flat horizontal surface (i.e. without the sides of the concentrate being supported) at a test temperature , then to store the gelled beverage concentrate for 24 hours at the test temperature, and to check after 24 hours whether the concentrate has retained its original shape. If it has not, the melting point is at or below the test temperature. If it has, the melting point is above the test

temperature.

A relatively high gel melting point is advantageous because the gel remains dimension stable also when exposed to a relatively high temperature, e.g. during storage. On the other hand, a too high gel melting point might increase difficulty in dissolving the gel. Since the concentrate should be a thermoreversible gel, it will return to a gelled state when the temperature is reduced again after reverting to a temperature below the gel-setting point.

Although in principle it is possible to provide a porous concentrate, e.g.

corresponding to a density (at 20 °C) of about 0.25 to about 0.5 g/ml, it is an advantage of the invention that the concentrate can be at least substantially free of pores (in particular open-pores) whilst showing satisfactory dissolution, without needing effervescing salts or other aids in the concentrate to facilitate dissolution. Thus, a relatively dense product is provided, which is compact and thereby easy to handle and not bulky in processing, storage or transportation. Also a low open porosity or being substantially free of open pores is advantageous with respect to maintaining flavour components in the beverage concentrate for a prolonged time. Thus, for one or more of these reasons, the density (as measured at 20 °C) is usually more than 0.5 g/ml.

Preferably the density (at 20 °C) is at least 0.8 g/ml. More preferably, the density of the beverage concentrate (at 20 °C) is at least 1.0 g/ml, even more preferably 1.1— 1.4 g/ml, in particular of 1.1-1.3 g/ml.

The beverage concentrate is usually provided in a the form of a piece (i.e. a cohesive mass forming a dosage unit) that is at least of a sufficient size to prepare a single consumption unit (serving) of hot beverage. Such unit typically has a volume of at least about 100 ml, in particular of 100-300 ml, preferably of 150-250 ml. Usually, a piece of the beverage concentrate (suitable to be used for preparing the beverage) has a mass of at least 1 g. Usually the mass of a piece is less than 100 g. Preferably a piece of the beverage concentrate, suitable for use in the preparation of a single serving, has a mass of 5 g - 50 g, in particular of 15 - 35 g.

The shape of a beverage concentrate piece is not particularly critical. It can have an essentially disc-like, an essentially cubical shape, an essentially bar-like shape, an essentially ingot-like shape, an essentially brick-like shape, a tablet-form, an essentially pyramidal shape, an essentially cylindrical shape, an essentially spheroid shape etc.

The beverage concentrate is usually provided in a sealed packaging.

Advantageously the packaging is a plastic or a metallic packaging or a combination thereof. Preferably, a piece of beverage concentrate intended for preparing a single serving is packaged individually. It is also possible to package the amount equivalent to one or more beverage concentrate pieces in an amount suitable for preparing a couple of servings, e.g. for a pot or can of beverage (typically up to 8 servings).

In a specific embodiment, the beverage concentrate is packaged in a packaging closely surrounding the outer surface of the concentrate. The concentrate should then be removed from the package and introduced into a drinking vessel or another container for holding the beverage. Good results have been achieved with a peelable packaging, such as a peelable packing having a bottom side and an upper side with the concentrate sandwiched in between, such as a peelable oyster pack.

In a further embodiment, the beverage concentrate is packaged in a drinking vessel, e.g. a sealed cup or beaker. The hot beverage can then be prepared by pouring hot aqueous liquid, such as hot water, into the cup. Advantageously the vessel has a mark to show a preferred level until which the liquid should be added.

The invention further relates to a method for preparing a beverage concentrate gel according to the invention. It is an advantage of the present method of preparing a beverage concentrate that the method is usually carried out without drying.

In this method, it is advantageous to form a fluid of the non-dairy gelling agent in water at a temperature above the gel-setting temperature of the said fluid, preferably at a temperature of at least about 40 °C. The temperature at which the dissolution of non-dairy gelling agent takes place is preferably up to about 10 °C above the gel-setting temperature. Then the other ingredients are added to the fluid to form a liquid mixture, usually at about the same temperature. It is preferred to add all other ingredients, except for most or all of the sugar at a temperature between the gel-setting temperature and 10 °C above that temperature. Dairy fat, dairy protein, and any sugar in the dairy components are preferably at least partially provided as part of a dairy- based ingredient, such as a dairy-based creamer or another dairy based powder, e.g. whole milk powder. Such dairy-based ingredients are generally known in the art.

If additional sugar, in particular sucrose, is to be used in the formulation, as is preferably the case, the liquid mixture is advantageously further heated to facilitate dissolution of the additional sugar which may be added prior to, during or after the further heating. The temperature is preferably raised to about 80 °C to facilitate dissolution of sugar and to facilitate homogeneous mixing due to lower viscosity at high temperature. This heating simultaneously serves as an antimicrobial treatment. In order to accomplish this, the duration of the heating is at least sufficiently long to achieve pasteurisation. Since the beverage concentrate contains water and should preferably have a shelf- life of at least several months, antimicrobial heat-treatment is generally desired, unless the method of preparation is carried out under fully aseptic conditions. As is generally known, temperature and treatment duration are key parameters in achieving a certain effect on the microbiological quality. Pasteurisation is usually carried out a temperature of 63 °C (which typically requires a duration of 30 min) or higher, in particular at a temperature of 72 °C (typically requiring a duration of at least 15 seconds) or higher. The temperature may be up to 90 °C, but can be higher.

After heat treatment, the liquid mixture is usually introduced into its intended packaging after which the liquid mixture in the packaging, preferably after sealing it, is cooled to a temperature at or below the gel-setting temperature, thereby gelling the liquid mixture and forming the beverage concentrate gel. Advantageously, the mixture is cooled to a temperature in the range of 0-12 °C, e.g. of about 4 °C, until the gel has formed.

The method for preparing the beverage concentrate is usually carried out without subjecting the liquid mixture to a drying step. Accordingly, the water content of the beverage concentrate is usually the same as that of the liquid mixture from which the beverage concentrate has been prepared.

To prepare a beverage from a beverage concentrate according to the invention it generally suffices to contact the beverage concentrate with a (hot) aqueous liquid, such as water, milk or— if desired - an alcoholic beverage. The temperature of the aqueous liquid is preferably 70-100 °C, in particular 90-100 °C for a fast dissolution. Preferably, the beverage concentrate is first placed in a drinking vessel, e.g. a drinking glass, drinking beaker or drinking cup, and thereafter the aqueous liquid is poured on the concentrate. Preferably, the dissolution is accelerated by stirring. A beverage that has been prepared by such method may e.g. be used in the private home, may be sold in a bar or by a street- vendor.

The beverage contains dairy ingredients and this will provide the consumer with healthy and nutritional food ingredients while he or she enjoys the good taste that this invention contributes.

Usually the beverage concentrate and aqueous liquid are combined in a weight to weight ratio of 1- 10 , preferably of 4 -6, to prepare the beverage.

The invention will now be illustrated by the following examples.

Example 1: milk- tea concentrate

A plurality of concentrates was made, with somewhat varying relative amounts, as indicated in the following table, to obtain dissolvable gelled milk-tea concentrates. Concentration Composition Composition details in gelled description

concentrate, by

weight

5.5-7.0% Tea Extract Black tea extracts (about 25 %

polyphenols)

33-38% Sucrose

30-33% Full dairy creamer Contains dairy fat, dairy protein,

Vana^®-Cappa CB 970 sucrose and lactose

0.2-1.2% Flavours Saffron flavor, or/and

Cardamom flavor, or/and

Ginger flavour

3.5 - 4.0% Gelling agent Gelatine (bovine), bloom value 240

21-25% Water

0-0.4 % Lecithin

100% Total

Gelatine was dissolved in water at 40 °C. To the solution were added all other ingredients except sucrose. While stirring, the solution was then heated to 80 °C. Then the sucrose was added. After 10 minutes of continued heating and stirring, the solution was poured in packages in which the liquid was solidified to form a gel by reducing the temperature to a value of about refrigerator temperature (about 4 °C). After 5 days a stable gel had been obtained.

A gel was obtained with 5.7 wt. % black tea extract, 37 wt. % sucrose, 30 wt. %. full dairy creamer, 1 wt. % flavours, 4 wt. % gelatine, 21.9 wt. % water and 0.4 wt. % lecithin. A firm gel was obtained, i.e. when taken out of the packaging no gel was left behind in the packaging, and the gel was dissolved well in hot water without debris in the drinking vessel from which it was consumed. The dissolved gel resulted in a drink with a pleasant taste and mouthfeel.

Also tests were performed with similar compositions, except for a different tea extract content. When no tea extract was included, a clear white gel was obtained with good firmness and no significant stickiness. When the tea-extract content was raised to 6.4 % or even 8.5 %, satisfactory gels were obtained which yielded hot beverages without visible solids and a satisfactory taste and mouthfeel .

Example 2: coffee concentrate

Example 1 was repeated but with instant coffee (5.7 wt.%) instead of tea extract. A non- sticky, firm gel was obtained that was suitable to make a coffee drink that was lump-free and had a pleasant taste.

Example 3: cocoa concentrate

Example 1 was repeated but with cocoa (5.7 wt.%) suspended in the liquid instead of tea extract. A non- sticky, firm gel was obtained that was suitable to make a cocoa drink that was lump-free and had a pleasant taste.

Example 4: poultry gelatine

Milk tea concentrates were made as described in Example 1, but with 4-5 wt. % poultry gelatine (bloom value about 240). As with bovine gelatine a gel having a high strength was obtained (albeit that the gel strength was higher for bovine gelatine). The gel had limited stickiness and dissolved well in hot water to form a tea that was free of lumps and had a satisfactory mouthfeel and taste.

Example 5: fish gelatine

Milk tea concentrates were made as described in Example 1, but with 4-5 wt. % fish gelatine (bloom value about 240). The fluid mixture gelled well to obtain a relatively soft gel. It was less easy to handle manually than the concentrate made from bovine gelatine or poultry gelatine, due to some stickiness. The gel dissolved well in hot water to form a tea that was free of lumps and had a satisfactory mouthfeel and taste.

Example 6: carrageenan Example 1 was repeated with Genulacta carrageenan type SGI-3F + SGP-3 (available from CP Kelco) in a ratio of about 2:1 and in a total carrageenan concentration of 0.5 wt.%. The fluid mixture was poured directly in a tasting cup, wherein a gel was formed. Gelling went well, be it that compared to the gels of Example 1, this gel is rather soft and sticky. The gel dissolved well in hot water to obtain a milk tea with acceptable taste and mouthfeel (which was a bit thicker than with the gelatines in the other Examples).

Claims

Claims

1. A beverage concentrate, which concentrate is thermo-reversibly gellable, which concentrate is a gel at a temperature of 20 °C and comprises water, dairy fat, plant-based flavour material, dairy protein, and a non- dairy gelling agent.

2. A beverage concentrate according to claim 1 wherein the plant-based flavour material is selected from the group consisting of tea extracts, tea powders, coffee extracts, coffee powders, cocoa extracts, cocoa powders, tisane extracts, and tisane powders.

3. A beverage concentrate according to claim 1 or 2 wherein the non-dairy gelling agent comprises a gelatine.

4. A beverage concentrate according to any of the preceding claims comprising sugar in a weight to weight ratio of sugar to the sum of sugar plus water of 0.625 or more.

5. A beverage concentrate according to any of the preceding claims comprising lecithin.

6. A beverage concentrate according to any of the preceding claims having a gel- melting point in the range of 25-50 °C.

7. A packaged product comprising a sealed packaging containing a beverage concentrate according to any of the preceding claims.

8. A method for preparing a beverage concentrate gel according to any of claims

1-6 or a packaged product according to claim 7 comprising

- forming a fluid of the non- dairy gelling agent in water at a temperature above the gel- setting temperature of said fluid,

- adding the other ingredients to the fluid to form a liquid mixture, and

- gelling the liquid mixture, thereby forming the beverage concentrate gel.