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WO2017141084A1 - An edible beverage receptacle and method of use - Google Patents

An edible beverage receptacle and method of use Download PDF

Info

Publication number
WO2017141084A1
WO2017141084A1 PCT/IB2016/054204 IB2016054204W WO2017141084A1 WO 2017141084 A1 WO2017141084 A1 WO 2017141084A1 IB 2016054204 W IB2016054204 W IB 2016054204W WO 2017141084 A1 WO2017141084 A1 WO 2017141084A1
Authority
WO
WIPO (PCT)
Prior art keywords
edible
receptacle
beverage
layer
contact
Prior art date
Application number
PCT/IB2016/054204
Other languages
French (fr)
Inventor
Dayne LEVINRAD
Original Assignee
Levinrad Dayne
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Levinrad Dayne filed Critical Levinrad Dayne
Publication of WO2017141084A1 publication Critical patent/WO2017141084A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B9/00—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00
    • B32B9/02—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00 comprising animal or vegetable substances, e.g. cork, bamboo, starch

Definitions

  • the present invention relates to an edible beverage receptacle which is suitable for use with hot beverages.
  • Hot beverages are preferably drunk using a thermo-insulated receptacle to avoid burning the user's hand. Additionally, the receptacle needs to be watertight which prevents use of porous receptacles.
  • confectionery When drinking hot beverages, it is often desirable to have confectionery such as a biscuit with the beverage.
  • confectionery When drinking hot beverages, it is often desirable to have confectionery such as a biscuit with the beverage.
  • confectionery As a receptacle for a hot beverage which additionally imparts flavour to such beverages.
  • the container walls would additionally need to be relatively thin to avoid the receptacle being bulky and holding an inadequate volume of the beverage.
  • the receptacle should be suitably sized and substantially watertight to contain a hot beverage for the duration required to leisurely consume such beverage.
  • ice cream cones would serve as a suitable receptacle were it not for the porous nature of such cones. Ice cream cones would also rapidly deform and collapse upon contact with a hot beverage making them unsuitable for use with a hot beverage.
  • an edible beverage receptacle comprising an outer skin; and an inner skin which is internally coated with at least one of an edible heat dissolvable layer or an edible alcohol dissolvable layer, which layer makes the receptacle substantially watertight.
  • the outer skin is formed from a flour-based preparation.
  • the inner edible layer dissolves upon a hot beverage being poured therein, resulting in the edible layer imparting at least one of taste, colour, scent, effervescence or texture to the beverage.
  • the receptacle comprises a plurality of inner edible layers, which layers have variable characteristics.
  • the internal edible layer characteristics vary with regard to at least one of taste, colour, rate of dissolvability upon contact with heat, effervescing capabilities and scent released upon contact with heat.
  • the edible layer which is in initial contact with the beverage rapidly dissolves to impart flavour and colour to the beverage, whilst the subsequent layers dissolve more slowly to retain the substantially watertight characteristics of the cone for the duration which it is used to store the beverage.
  • a receptacle may have an inner skin with two inner layers whereby once the first layer is melted by the heated beverage - the second layer will start melting. The second layer when melting will release any one of a aromatic fragrance, colour or taste into the beverage thereby indicating the last watertight layer has been reached and that the consumer should finish the beverage.
  • the shape of the receptacle may be any one of conical, tubular or polygonal.
  • the inner skin defines sub-compartments within the receptacle edible layer thereby enabling separation of beverages at time of pouring into the receptacle.
  • the base of the receptacle comprises a hardened edible base to provide structural integrity.
  • molten brittle is poured into the base of the receptacle, which once solidified provides structural rigidity to the receptacle. Thereafter additional inner skin layers are poured over the hardened base.
  • the inner edible layer dissolves upon an alcoholic beverage being poured therein, resulting in the edible layer imparting at least one of taste, colour, scent, effervescence or texture to the beverage.
  • the receptacle comprises a plurality of inner edible layers, which layers have variable characteristics in relation to one another.
  • the internal edible layer characteristics vary with regard to at least one of taste, colour, rate of dissolvability upon contact with alcohol, effervescing capabilities and scent released upon contact with the alcohol.
  • the invention provides an edible beverage receptacle comprising an outer skin; and an inner skin which is internally coated with an edible heat dissolvable layer, which layer makes the receptacle substantially watertight.
  • the outer skin is conical in shape and formed from a rigid flour-based preparation, typical of ice cream cones used for serving ice cream.
  • the inner edible layer dissolves upon a hot beverage being poured into the receptacle, which results in the edible layer imparting taste and colour to the beverage, in use.
  • the watertight characteristics of the receptacle remain for the duration of the internal edible layer remaining intact and whilst providing a barrier between the liquid contents and the outer layer of the receptacle.
  • the inner layer is coated with a chocolate compound.
  • a plurality of coatings are applied to provide a desired inner layer thickness.
  • each coating is allowed to dry before applying the subsequent coat.
  • the heated liquid chocolate compound needs to be cooled to a pouring temperature which rapidly solidifies prior to melting the undercoat. This is typically achieved by double-boiling and reducing the chocolate compound to an initial melting temperature of 80 degrees Celsius, whereafter the compound is cooled to 50 degrees Celsius prior to applying the chocolate coating.
  • the base of the cone is reinforced with caramelised brittle.
  • the receptacle comprises a plurality of inner edible layers, which layers have varying characteristics.
  • the inner layer comprises a white chocolate coating which is covered by a dark chocolate coating. Accordingly, the dark chocolate compound is initially dissolved into the beverage followed by the white chocolate compound upon the dark chocolate layer being at least partially dissolved and breached.
  • the release of white chocolate serves to indicate that the watertight characteristics of the receptacle is about to terminate and that the consumer should finish the liquid contents to prevent leaking of the receptacle.
  • the internal edible layer characteristics vary with regard to rate of dissolvability upon contact with heat.
  • the edible layer which is in initial contact with the beverage rapidly dissolves to impart flavour and colour to the beverage, whilst the subsequent layers dissolve more slowly to retain the substantially watertight characteristics of the cone for the duration which it is used to store the beverage.
  • the internal edible layer which is in initial contact with the beverage - is alcohol soluble. Upon coming into contact with an alcohol solution, this layer dissolves to release at least one of scent, flavour or taste into the alcohol solution.
  • the receptacle may release a lime scent upon vodka being poured therein. Additionally, a ginger taste may be released into the vodka beverage.
  • the outer layer may be formed from a malleable flour-based preparation such as waffle-like consistency preparations.
  • the internal edible layer characteristics vary with regard to effervescing capabilities, wherein contact with the alcohol causes the solution to effervesce.
  • the inner skin may define sub- compartments within the receptacle -the edible layer thereby enabling separation of beverages at time of pouring into the receptacle.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

An edible beverage receptacle comprising a flour based outer shell which is internally coated with an edible heat dissolvable layer, which layer makes the receptacle substantially watertight. The internal edible layer dissolves upon a hot beverage being poured therein, resulting in the edible layer imparting taste to the beverage. The watertight characteristics of the receptacle remain for the duration of the internal edible layer remaining intact. The shape and configuration of the receptacle is variable. The edible layer may be formed to divide the receptacle into sections thereby enabling separation of beverages at time of pouring into the receptacle.

Description

AN EDIBLE BEVERAGE RECEPTACLE AND METHOD OF USE
A47J, A23L, A21D
The present invention relates to an edible beverage receptacle which is suitable for use with hot beverages.
BACKGROUND OF THE INVENTION
Hot beverages are preferably drunk using a thermo-insulated receptacle to avoid burning the user's hand. Additionally, the receptacle needs to be watertight which prevents use of porous receptacles.
When drinking hot beverages, it is often desirable to have confectionery such as a biscuit with the beverage. Of particular relevance to the invention is the use of confectionery as a receptacle for a hot beverage which additionally imparts flavour to such beverages. In order for such confectionery to be suitable - it would need to be rigid, non-porous for the duration of its use and not produce discernable flakes or crumbs into the beverage. Preferably, the container walls would additionally need to be relatively thin to avoid the receptacle being bulky and holding an inadequate volume of the beverage. Ideally, the receptacle should be suitably sized and substantially watertight to contain a hot beverage for the duration required to leisurely consume such beverage. As hot beverages are often enjoyed by people while walking - the consumer should be able to comfortably hold the receptacle while walking. Having regard to a suitably dimensioned receptacle - ice cream cones would serve as a suitable receptacle were it not for the porous nature of such cones. Ice cream cones would also rapidly deform and collapse upon contact with a hot beverage making them unsuitable for use with a hot beverage.
It is an object of the invention to at least partially ameliorate the abovementioned disadvantages associated with confectionary used as a receptacle for a hot beverage.
SUMMARY OF THE INVENTION
According to the invention there is provided an edible beverage receptacle comprising an outer skin; and an inner skin which is internally coated with at least one of an edible heat dissolvable layer or an edible alcohol dissolvable layer, which layer makes the receptacle substantially watertight.
Conveniently the outer skin is formed from a flour-based preparation.
Conveniently the inner edible layer dissolves upon a hot beverage being poured therein, resulting in the edible layer imparting at least one of taste, colour, scent, effervescence or texture to the beverage.
Conveniently the watertight characteristics of the receptacle remain for the duration of the internal edible layer remaining intact.
Conveniently the receptacle comprises a plurality of inner edible layers, which layers have variable characteristics.
Conveniently the internal edible layer characteristics vary with regard to at least one of taste, colour, rate of dissolvability upon contact with heat, effervescing capabilities and scent released upon contact with heat. By example, the edible layer which is in initial contact with the beverage rapidly dissolves to impart flavour and colour to the beverage, whilst the subsequent layers dissolve more slowly to retain the substantially watertight characteristics of the cone for the duration which it is used to store the beverage.
Conveniently the varying characteristics between layers serve as an indicator to notify the consumer when the watertight functionality of the receptacle is about to cease. By example, a receptacle may have an inner skin with two inner layers whereby once the first layer is melted by the heated beverage - the second layer will start melting. The second layer when melting will release any one of a aromatic fragrance, colour or taste into the beverage thereby indicating the last watertight layer has been reached and that the consumer should finish the beverage.
Conveniently the shape of the receptacle may be any one of conical, tubular or polygonal.
Conveniently the inner skin defines sub-compartments within the receptacle edible layer thereby enabling separation of beverages at time of pouring into the receptacle.
Conveniently at least the base of the receptacle comprises a hardened edible base to provide structural integrity. By example, molten brittle is poured into the base of the receptacle, which once solidified provides structural rigidity to the receptacle. Thereafter additional inner skin layers are poured over the hardened base.
Conveniently the inner edible layer dissolves upon an alcoholic beverage being poured therein, resulting in the edible layer imparting at least one of taste, colour, scent, effervescence or texture to the beverage.
Conveniently the receptacle comprises a plurality of inner edible layers, which layers have variable characteristics in relation to one another. Conveniently the internal edible layer characteristics vary with regard to at least one of taste, colour, rate of dissolvability upon contact with alcohol, effervescing capabilities and scent released upon contact with the alcohol.
Further features, variants and/or advantages of the invention will emerge from the following non-limiting description of an example of the invention.
DETAILED DESCRIPTION OF THE INVENTION
The invention provides an edible beverage receptacle comprising an outer skin; and an inner skin which is internally coated with an edible heat dissolvable layer, which layer makes the receptacle substantially watertight. The outer skin is conical in shape and formed from a rigid flour-based preparation, typical of ice cream cones used for serving ice cream. The inner edible layer dissolves upon a hot beverage being poured into the receptacle, which results in the edible layer imparting taste and colour to the beverage, in use. As will be appreciated, the watertight characteristics of the receptacle remain for the duration of the internal edible layer remaining intact and whilst providing a barrier between the liquid contents and the outer layer of the receptacle.
In one embodiment of the invention, the inner layer is coated with a chocolate compound. A plurality of coatings are applied to provide a desired inner layer thickness. To ensure consistency of inner layer thickness and watertight characteristics, each coating is allowed to dry before applying the subsequent coat. When applying additional coats of chocolate compound, the heated liquid chocolate compound needs to be cooled to a pouring temperature which rapidly solidifies prior to melting the undercoat. This is typically achieved by double-boiling and reducing the chocolate compound to an initial melting temperature of 80 degrees Celsius, whereafter the compound is cooled to 50 degrees Celsius prior to applying the chocolate coating. To provide additional rigidity and taste to the receptacle, the base of the cone is reinforced with caramelised brittle.
The receptacle comprises a plurality of inner edible layers, which layers have varying characteristics. In one embodiment of the invention, the inner layer comprises a white chocolate coating which is covered by a dark chocolate coating. Accordingly, the dark chocolate compound is initially dissolved into the beverage followed by the white chocolate compound upon the dark chocolate layer being at least partially dissolved and breached. By using varying characteristic inner layers - the release of white chocolate serves to indicate that the watertight characteristics of the receptacle is about to terminate and that the consumer should finish the liquid contents to prevent leaking of the receptacle.
In another embodiment of the invention, the internal edible layer characteristics vary with regard to rate of dissolvability upon contact with heat. By example, the edible layer which is in initial contact with the beverage rapidly dissolves to impart flavour and colour to the beverage, whilst the subsequent layers dissolve more slowly to retain the substantially watertight characteristics of the cone for the duration which it is used to store the beverage.
In still another embodiment of the invention, the internal edible layer which is in initial contact with the beverage - is alcohol soluble. Upon coming into contact with an alcohol solution, this layer dissolves to release at least one of scent, flavour or taste into the alcohol solution. By example, the receptacle may release a lime scent upon vodka being poured therein. Additionally, a ginger taste may be released into the vodka beverage.
It will be appreciated that the invention is not limited to the abovementioned embodiments. For example the outer layer may be formed from a malleable flour-based preparation such as waffle-like consistency preparations. Further, the internal edible layer characteristics vary with regard to effervescing capabilities, wherein contact with the alcohol causes the solution to effervesce. Still further, the inner skin may define sub- compartments within the receptacle -the edible layer thereby enabling separation of beverages at time of pouring into the receptacle.
The claims and the summary of invention form an integral aspect of the description of the invention.

Claims

An edible beverage receptacle comprising an outer skin; and an inner skin which is internally coated with at least one of an edible heat dissolvable layer or an alcohol dissolvable layer, which layer makes the receptacle substantially watertight.
The edible beverage receptacle as claimed in claim 1, wherein the outer skin is formed from a flour-based preparation.
The edible beverage receptacle as claimed in claim 1 or 2, wherein the inner edible layer dissolves upon a hot beverage being poured therein, resulting in the edible layer imparting at least one of taste, colour, scent, effervescence or texture to the beverage, in use.
The edible beverage receptacle as claimed in claim 1 or 2, wherein the inner edible layer dissolves upon a an alcoholic beverage being poured therein, resulting in the edible layer imparting at least one of taste, colour, scent, effervescence or texture to the beverage, in use
The edible beverage receptacle as claimed in any one of claims 1 to 4, wherein the receptacle comprises a plurality of inner edible layers, which layers have variable characteristics.
The edible beverage receptacle as claimed in any one of claims 1 to 5, wherein the internal edible layer characteristics vary with regard to at least one of taste, colour, rate of dissolvability upon contact with heat, rate of dissolvability upon contact with alcohol, scent released upon contact with heat, and scent released upon contact with alcohol.
The edible beverage receptacle as claimed in claim 6, wherein the varying characteristics between layers serve as an indicator to notify a user when the watertight functionality of the receptacle is about to cease, in use.
8. The edible beverage receptacle as claimed in any one of claims 1 to 7, wherein the shape of the receptacle may be any one of a conical, tubular or polygonal.
9. The edible beverage receptacle as claimed in any one of claims 1 to 8, wherein the inner skin defines sub-compartments within the receptacle edible layer.
10. The edible beverage receptacle as claimed in any one of claims 1 to 9, wherein at least the base of the receptacle comprises a hardened edible base to provide structural integrity.
PCT/IB2016/054204 2016-02-19 2016-07-14 An edible beverage receptacle and method of use WO2017141084A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ZA2016/01143 2016-02-19
ZA2016/01143A ZA201601143B (en) 2016-02-19 2016-02-19 An edible beverage receptacle and method of use

Publications (1)

Publication Number Publication Date
WO2017141084A1 true WO2017141084A1 (en) 2017-08-24

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ZA (1) ZA201601143B (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4390553A (en) * 1980-08-05 1983-06-28 Maryland Cup Corporation Edible food containers and the method of coating said containers
DE4231212A1 (en) * 1991-07-02 1994-01-05 Erich A Dolderer Edible coating - is a three component mixt. to make food containers impermeable to fluid
US6068866A (en) * 1996-05-31 2000-05-30 Livecraft Limited Cup for drinks made of edible twice-baked pastry
US20070051741A1 (en) * 2005-09-02 2007-03-08 Kraft Foods Holdings, Inc. Methods for the application of ingredients to the inside of a straw
GB2436513A (en) * 2006-03-21 2007-10-03 Mark Anthony Watson An edible coated with a layer of modified cellulose
US20090258109A1 (en) * 2008-04-10 2009-10-15 Roquette Freres Optimized sugar-free hard coating process
US20100092620A1 (en) * 2008-10-13 2010-04-15 Edith Salinas Bravo High fiber compound coating for food products
US20130129861A1 (en) * 2010-06-28 2013-05-23 Juan Pablo Campomanes Marin Pearlescent pigment surface treatment for chewable confectionery and methods of making the same

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4390553A (en) * 1980-08-05 1983-06-28 Maryland Cup Corporation Edible food containers and the method of coating said containers
DE4231212A1 (en) * 1991-07-02 1994-01-05 Erich A Dolderer Edible coating - is a three component mixt. to make food containers impermeable to fluid
US6068866A (en) * 1996-05-31 2000-05-30 Livecraft Limited Cup for drinks made of edible twice-baked pastry
US20070051741A1 (en) * 2005-09-02 2007-03-08 Kraft Foods Holdings, Inc. Methods for the application of ingredients to the inside of a straw
GB2436513A (en) * 2006-03-21 2007-10-03 Mark Anthony Watson An edible coated with a layer of modified cellulose
US20090258109A1 (en) * 2008-04-10 2009-10-15 Roquette Freres Optimized sugar-free hard coating process
US20100092620A1 (en) * 2008-10-13 2010-04-15 Edith Salinas Bravo High fiber compound coating for food products
US20130129861A1 (en) * 2010-06-28 2013-05-23 Juan Pablo Campomanes Marin Pearlescent pigment surface treatment for chewable confectionery and methods of making the same

Also Published As

Publication number Publication date
ZA201601143B (en) 2017-11-29

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