Capsules and their manufacture and use

Abstract

A capsule for preparing a beverage, in particular a hot beverage, comprising: - a core material in the form of a molding or bulk material, which is a beverage substance; - A protein-containing shell encases the core material. A capsule comprising:

Description

[Technical field]

[0001] The present invention relates to a capsule containing ingredients suitable for the preparation of a beverage, in particular a hot beverage, and to its manufacture and use. [Background technology]

[0002] It is known to provide luxury foods such as coffee in capsule form, however the materials commonly used as shell materials, such as plastic or aluminium (see for example EP 2 106 375 A1), have the drawback of being unsustainable.

[0003] In DE 102014000187 it is proposed to coat moulded bodies, for example for the production of coffee, with a coating material consisting of a biodegradable layer, which layer is a combination of a polysaccharide or a derivative thereof with a polyol spacer and associated crosslinking agents.

[0004] EP 3115316 describes similar capsules, for example for the production of coffee, in which cross-linked polysaccharides in the shell material are obtained without the use of a polyol spacer, in particular calcium alginate is mentioned as the shell material.

[0005] In US 2013 / 0136843 it is proposed to coat a core of coffee powder with a compressed coffee shell.

[0006] However, the above-mentioned prior art solutions are still not optimal with respect to providing capsules for preparing hot beverages under maximum economic, environmental compatibility and manufacturing reasons, and moreover in many cases the capsule stability and / or the oxygen barrier of the capsule shell is insufficient. Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention was to provide a capsule for preparing beverages, in particular hot beverages, which overcomes the drawbacks of the prior art. [Means for solving the problem]

[0008] This object is solved by the subject matter of the independent claims of the present application. More specifically, the present invention relates to a capsule for preparing a beverage, in particular a hot beverage, comprising: - a core material in the form of a moulded body or bulk material, in particular a beverage substance selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products and dry soups, and combinations thereof; - A protein-containing shell encases the core material. The present invention relates to a capsule comprising:

[0009] According to the invention, the core material is selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products, and dry soup, and combinations thereof. Such core materials are well known and need not be described in detail here. Solid and / or swellable materials have been found to be advantageous over soluble materials in that the material does not dissolve during the preparation of the beverage and the capsule substantially retains its shape until the preparation of the beverage is complete.

[0010] The core material may be in the form of a moulded body or a bulk material. The core material in the form of a bulk material is suitable for conventional filling of a substantially rigid shell. However, the bulk material may also be packaged in a flexible shell, for example similar to a tubular bag. In this way, the bulk material is held together by the shell.

[0011] According to the invention, a "molded body" is understood to be a core material compressed under pressure. Preparing the capsule core material as a shaped body is extremely advantageous, since when the core material is coated with the material of the shell by immersion, coating or spraying, the core material does not break apart during the coating process. The core material therefore preferably has a constant strength. This can be achieved by compressing the core material with a compression pressure preferably in the range of 1 to 100 MPa, preferably 5 to 50 MPa. The thus obtained shaped body with shell preferably has a strength in the range of 10 to 300 N, preferably 50 to 250 N, particularly preferably 75 to 225 N.

[0012] The compression pressure applied to produce the shaped body depends on the properties of the core material, and in the case of coffee powder, for example, on the grind, roast level and moisture content of the powder. In particular, in the case of coffee powder, it can be observed that powders with a lower fat or oil content, such as decaffeinated coffee powder, require higher compression pressures to achieve a stable shaped body.

[0013] The strength of the compact is determined by clamping it between two plates and determining the force required to crush it, a method also described in WO 2008 / 123775, page 3.

[0014] The capsules may be prepared in the usual manner by coating a shaped body of the desired core material with the material of the shell in a conventional manner, in particular by dipping, coating or spraying.

[0015] The shell material used according to the invention comprises proteins. Shells made of proteins show a high natural barrier against oxygen. Thus, the permanence of the core material can be increased. Furthermore, the shell material comprising proteins allows the mechanical properties of the shell to be modified in a wide range according to the requirements. For example, the breaking strength of the capsule can be adjusted. Furthermore, the visual appearance, in particular the color, gloss and uniformity of the surface, can be adjusted according to the choice of the protein used. Similarly, proteins can be used as carriers of active substances such as antimicrobial agents.

[0016] The material of the shell is preferably designed not to dissolve during the preparation of the beverage, especially during the preparation of hot beverages, so that in extractions with water up to 100° C. and extraction times up to 3 minutes, the shell retains a stable shape, so that the capsule can be ejected or removed from the beverage preparation machine without difficulty after the preparation of the beverage.

[0017] The shell can have a protein content of at least 10 w / w% based on dry matter. In particular in the case of a shell consisting essentially of a pure protein film, optionally with the addition of plasticizers, the protein content may preferably be between 30 w / w% and 100 w / w%, particularly preferably between 50 w / w% and 80 w / w%. Thus, a very high oxygen barrier can be achieved. Furthermore, the mechanical and visual properties can be easily varied. In the case of a shell consisting essentially of an alginate protein film, optionally with the addition of plasticizers and / or cellulose, the protein content may preferably be between 10 w / w% and 60 w / w%, particularly preferably between 10 w / w% and 40 w / w%. Such shells are much easier to apply than essentially pure protein films.

[0018] The proteins of the shell may be selected from the group consisting of animal proteins such as whey protein casein, gelatin, keratin, egg protein (egg albumin), silk fibroin, proteins from yeast and plant proteins such as potato protein, corn protein, pea protein, rice protein, soy protein, lupin protein, wheat protein, canola protein, pumpkin protein, peanut, almond, nut proteins (e.g. pecan, walnut, hazelnut, macadamia, cashew), lentil protein, chickpea protein, bean protein, quinoa protein, amaranth protein, sunflower seed protein, oat protein, hemp protein, as well as combinations of different animal and / or plant proteins. Depending on the protein used, the processing may be different and the properties of the shell and therefore of the capsule may also be different.

[0019] For example, pea protein is very easy to process and is readily available since it is already used in several foods. Furthermore, pea protein is relatively inexpensive and rarely genetically modified. Pea protein is considered a non-allergen and is approved for both vegetarian and vegan diets.

[0020] Whey protein is readily available, is interesting in price and is an industrial by-product. It can be used to obtain casings with an attractive appearance. The dosage in this process is possible in small amounts. The drawback is the allergenicity of whey protein. It is an animal product and therefore not suitable for a vegan diet.

[0021] The advantage of corn protein is the excellent stability of the shell obtained with it. It may bind with the core materials, especially with coffee. In addition, corn protein is difficult to apply, since it is not soluble in water. Although corn protein is of vegetable origin, it may be genetically modified.

[0022] The proteins of the shell can be cross-linked. Cross-linking affects the mechanical properties of the shell, in particular increasing its stability. However, it is also conceivable to use non-cross-linked or uncross-linked proteins.

[0023] The capsule shell may be compostable, meaning that after extraction of the beverage, the capsule does not have to be disposed of with household waste, but can be composted: both the used beverage matrix and the capsule shell are returned to the biological cycle.

[0024] "Compostable" is understood to mean that the material is at least home compostable according to the certification schemes NF T51-800:2015-11-14 (Plastics - Specification for plastics suitable for home composting) and AS 5810:2010 (Biodegradable plastics - Biodegradable plastics suitable for home composting). This means that at least 90% of the material biodegrades with the release of CO2 within 12 months at a temperature of 25 ± 5 °C and at least 90% of the material fragments (decomposes) within 6 months at a temperature of 25 ± 5 °C.

[0025] The shell can consist of 1 to 20 layers, preferably 2 to 10 layers, particularly preferably 2 to 5 layers, the layers having the same or different contents of the same protein or different proteins. The multi-layer structure allows the properties of the shell, especially the mechanical properties (e.g. impermeability, swelling ability, deformability), to be modified and adjusted within a wide range.

[0026] It is conceivable that at least one or more layers are composed without protein, and in particular contain at least one polysaccharide, preferably sodium alginate or calcium alginate.In this case, a layer containing protein can be arranged between two layers without protein.The use of layers without protein and their combination also allows further modification of the properties of the shell.

[0027] The capsule according to the invention can have various shapes. Such various shapes are already known in the prior art for corresponding capsules in the relevant technical field. For example, the capsule may have a shape selected from the group comprising: cube, cuboid, prism, pyramid, truncated pyramid, cylinder, cone, truncated cone, toroid, sphere, ellipsoid, coffee bean. Preferably, the capsule is spherical. The capsule can be optimally adapted to a machine for preparing the beverage or to a corresponding preparation process.

[0028] The capsule according to the invention has a core-shell structure, i.e. a core of one material (the core material) is surrounded by a shell of another material (the shell material). The shell may be formed without a seam if it is not assembled from multiple pieces (such as a hard capsule). However, the shell may be formed from two or more parts. The shell may have one or more seams.

[0029] The shell may be adhered to the core material or may loosely surround the core material. The shell may have a line of weakness at which it can be opened more easily. Such a line of weakness is advantageous when in a beverage preparation machine the shell is pierced at one side for the introduction of liquid and opened at another point by its internal pressure for the evacuation of the liquid. The line of weakness may be formed by a seam.

[0030] Another aspect of the invention is a method for producing a capsule, in particular according to the preceding description, comprising the steps of: a) providing a core material selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products, and dry soups, and combinations thereof; b) compressing the core material into a compact; c) providing a system, in particular an aqueous system, comprising a protein, in particular selected from the group consisting of plant proteins, animal proteins and yeast-derived proteins, and combinations thereof, as described above for the capsules; d) applying the system to the surface of the shaped body, in particular by immersion, coating or spraying; e) drying the covered body. The present invention relates to a method comprising the steps of:

[0031] The step of preparing a protein-containing system, particularly an aqueous system, can be carried out in a conventional manner by mixing a solution, particularly an aqueous solution, with the corresponding protein powder. The mixing can be assisted or enabled by conventional means, such as stirring, heating, adjusting the pH range to increase the solubility of the protein powder, for example by adding an acid or base, or a combination of such means. Furthermore, the aqueous system can be enriched with at least one polysaccharide.

[0032] In this context, a system is understood not to mean only an aqueous system (i.e. a system containing only water as solvent). It is also conceivable that the system is a solvent mixture of water and a water-miscible solution of a short-chain (e.g. C1-8) physiologically acceptable alcohol, such as, for example, ethanol. It is likewise conceivable to use a coffee extract, for example from brewed coffee or instant coffee, instead of water as a solvent to produce an aqueous system.

[0033] In this way, the system is provided in the form of a solution, in particular an aqueous solution, in which the protein concentration is between 1 w / w% and 40 w / w%, preferably between 1 w / w% and 35 w / w%, more preferably between 1 w / w% and 30 w / w%, based on the total weight of the system.

[0034] According to the invention, preferably the system is provided in the form of a solution, in particular an aqueous solution, in which the concentration of pea protein is between 1 w / w% and 20 w / w%, preferably between 5 w / w% and 15 w / w%, particularly preferably between 8 w / w% and 11 w / w%, based on the total weight of the system.

[0035] Alternatively, the system is provided in the form of a solution, especially an aqueous solution, in which the concentration of corn protein is between 1 w / w% and 30 w / w%, preferably between 10 w / w% and 30 w / w%, more preferably between 20 w / w% and 30 w / w%, based on the total weight of the system.

[0036] Further alternatively, the system is provided in the form of a solution, especially an aqueous solution, in which the concentration of whey protein is between 1 w / w% and 20 w / w%, preferably between 5 w / w% and 15 w / w%, more preferably between 8 w / w% and 11 w / w%, based on the total weight of the system.

[0037] Further alternatively, the system is provided in the form of a solution, in particular an aqueous solution, in which the concentration of potato protein is between 1 w / w% and 20 w / w%, preferably between 2 w / w% and 18 w / w%, more preferably between 4 w / w% and 17 w / w%, based on the total weight of the system.

[0038] The system may be provided in the form of a solution, in particular an aqueous solution, comprising an alginate and having a protein concentration of between 0.1 w / w% and 5 w / w%, preferably between 0.5 w / w% and 4 w / w%, more preferably between 1 w / w% and 3 w / w%, based on the total weight of the system.

[0039] According to a preferred embodiment, softened or demineralized water is used for the step of providing the protein-containing aqueous system.

[0040] The system may contain additional additives to modify the properties of the material of the applied shell. For example, plasticizers such as glycerol, sorbitol, polyethylene glycol (PEG) or combinations of these plasticizers may be mentioned. Such additives are usually added to the aqueous system in an amount of 0.1 to 15 w / w%, preferably 0.2 to 15 w / w%, particularly preferably 0.5 to 15 w / w%, based on the total weight of the system.

[0041] The system thus prepared can be applied to the surface of the shaped body in a conventional manner, in particular by dipping, coating or spraying.

[0042] Coating of the desired core material with the material of the shell can be achieved by immersing the shaped bodies in the above-mentioned system. For example, the shaped bodies can be introduced into the system by a suitable suspension and left there for the desired time, for example 1 to 60 seconds, preferably 2 to 30 seconds, particularly preferably 3 to 10 seconds. Other methods of coating in the immersion bath are also conceivable, such as a fixed position in the immersion bath or a rolling movement through the immersion bath.

[0043] The step of applying the aqueous system to the surface of the shaped body can be carried out repeatedly, with the same or different systems, in particular aqueous systems, in this way 1 to 20 layers, preferably 2 to 10 layers, particularly preferably 2 to 5 layers, can be produced on the surface of the shaped body.

[0044] The step of applying the aqueous system to the surface of the shaped body can also be repeated with a different system that does not contain proteins, in particular an aqueous system, in this way the properties of the shell can be further modified.

[0045] The step of drying the coated body can be repeated after each individual application of the aqueous system or after a number of applications of the aqueous system.

[0046] When multiple layers are applied, the type of coating process may be the same in each case, or different coating processes may be used.

[0047] The coated shaped bodies are subjected to a drying step after the last coating step and / or between one or more individual coating steps. This drying can be carried out in a conventional manner. According to the invention, drying is preferably carried out in an air current, by convection drying and / or contact drying. Examples include tray drying with hot air, IR drying (drying by irradiation with IR rays) and microwave drying (drying by irradiation with microwaves). The temperatures used for this purpose are usually in the range of 10-40°C at standard pressure, preferably 15-25°C, usually below 50°C.

[0048] The coating and drying process steps together usually require a duration of 2 to 20 minutes, preferably 5 to 10 minutes, per layer, but depending on the type of layers applied and their number, a duration of 20 to 240 minutes, preferably 40 to 80 minutes, may be required.

[0049] According to one embodiment of the present invention, the coating of the shaped bodies and the subsequent drying can be carried out in one process step, if the coating is carried out in the known manner by spray coating in a fluidized bed process. The temperatures applied for this purpose are usually in the range of 25-80°C.

[0050] Compression of the core material may be carried out at a compression pressure in the range of 1 to 100 MPa, preferably 5 to 50 MPa.

[0051] Another aspect of the invention relates to a capsule for preparing a beverage obtainable by the method described above.

[0052] The capsule according to the invention can be used to prepare a beverage, in particular a hot beverage, selected from the group comprising coffee, coffee substitutes, tea, cocoa, drinking chocolate, milk, vegan milk or soup, or a combination thereof.

[0053] According to the present invention, the beverage is preferably prepared by extracting the capsule with a very hot liquid selected from the group consisting of water, milk, coffee extract, or a combination.

[0054] Corresponding preparation processes and devices for this purpose are known from the prior art. A system for preparing a beverage comprises a capsule as described above and a machine for receiving the capsule and extracting it with a liquid, in particular a hot liquid, selected from the group consisting of water, milk, coffee extract or combinations thereof. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0055] For each of the examples below, 6.2 g of ground and roasted coffee powder was compressed in a press at 30 MPa to produce a spherical compact for coffee preparation. The moisture content of the coffee powder was 3.5%. The average particle size of the coffee powder was 400 μm ± 100 μm. In all examples, the OTR of the shell was 5 cm 3 / (m 2 *d*1.0 bar). Surface-modified oxygen transmission rate (OTR) represents the amount of oxygen that diffuses through the shell per unit area and unit time. The preparation of the aqueous solutions and coating of the bodies are described in each example. EXAMPLES

[0056] Example 1 (protein + glycerol only): Corn A solution of 23.8 w / w% demineralized water, 58.8 w / w% ethanol, and 17.5 w / w% corn protein (CPI) (FloZein F4400C series, FloZein Products USA) was prepared. The CPI solution was heated to 40° C. for 30 minutes with mixing at 50 rpm. The solution was then mixed with 66% glycerol (based on per gram CPI) until room temperature.

[0057] The pellets were immersed in the aqueous CPI solution for 6 seconds and dried in an air stream for approximately 6 minutes at 25° C. The compacts were then immersed in the CPI solution for a second time for 6 seconds and then dried at 25° C. for 15 minutes.

[0058] After drying, the breaking strength of the covered ball was 103N. EXAMPLES

[0059] Example 2 (protein + glycerol only): Pea Demineralized water and an aqueous solution of pea protein isolate (PPI) concentration of 10 w / w% (PDS Empro E 86 HV, Emsland Group, Germany) were prepared. The PPI solution was heated to 90°C for 30 min with mixing at 50 rpm. The solution was then mixed with 60% glycerol (based on per gram PPI) at room temperature.

[0060] The molded body was immersed in the PPI aqueous solution for 6 seconds and dried in an air stream for about 6 minutes at 25° C. The molded body was then immersed in the PPI solution for a second time for 6 seconds and then dried at 25° C. for 15 minutes.

[0061] After drying, the breaking strength of the covered ball was 50N. EXAMPLES

[0062] Example 3 (Protein + Alginate + Glycerol): Whey A solution of demineralized water and whey protein isolate (WPI) BiPro 9500 (Agropure Ingredients Inc, USA) at a concentration of 10 w / w% was prepared. The WPI solution was heated to 90°C for 20 min with mixing at 50 rpm.

[0063] Subsequently, an aqueous solution of demineralized water and sodium alginate (VIVAPUR sodium alginate, medium viscosity, JRS, Germany) was prepared. A system in the form of an aqueous solution was prepared with a sodium alginate concentration of 1.7 w / w%, based on the total weight of the aqueous solution.

[0064] Next, the WPI solution and the alginate solution were mixed in a 1 / 9 ratio to obtain a solution containing 1% protein.

[0065] The solution was then mixed with 2% glycerol (based on the total weight of the aqueous solution). The molded body was immersed in a WPI alginate aqueous solution for 6 seconds, then immersed in a calcium chloride solution with a concentration of 5 w / w% for 10 seconds. The coffee molded body was then dried in an air stream at 25 ° C. The molded body was then immersed a second time in a WPI alginate solution for 6 seconds, then immersed in a calcium chloride solution with a concentration of 5 w / w% for 10 seconds. The coffee molded body was then dried at 25 ° C for 15 minutes.

[0066] After drying, the breaking strength of the covered ball was 179N. EXAMPLES

[0067] Example 4 (Protein + Alginate + Sorbitol): Pea Demineralized water and an aqueous solution of pea protein isolate (PPI) with a concentration of 10 w / w% were prepared. The protein solution (PDS Empro E 86 F 30, Emsland Group, Germany) was heated at 90 °C for 20 min with mixing at 50 rpm.

[0068] Subsequently, an aqueous solution was prepared from demineralized water, sodium alginate (VIVAPUR sodium alginate, medium viscosity, JRS, Germany), and a protein solution. A system in the form of an aqueous solution was prepared with a sodium alginate concentration of 1.7 w / w%, based on the total weight of the aqueous solution.

[0069] The PPI solution and the alginate solution were then mixed in a ratio of 3 / 7 to obtain a solution containing 3% protein.

[0070] The solution was then mixed with 3.5% sorbitol (based on the total weight of the aqueous solution). The molded body was immersed in a PPI-alginate aqueous solution for 6 seconds, then immersed in a calcium chloride aqueous solution with a concentration of 5 w / w% for 10 seconds. The coffee molded body was then dried in an air stream at 25 ° C. The molded body was then immersed a second time in a PPI-alginate solution for 6 seconds, then immersed in a calcium chloride solution with a concentration of 5 w / w% for 10 seconds. The coffee molded body was then dried at 25 ° C for 15 minutes.

[0071] After drying, the breaking strength of the covered ball was 168N.

Claims

1. A capsule for preparing a beverage, in particular a hot beverage, comprising: - a core material in the form of a moulded body or bulk material, in particular a beverage substance selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products and dry soups, and combinations thereof; a shell that encases the core material and comprises a protein; A capsule comprising:

2. 10. The capsule of claim 1, wherein the shell has a protein content of at least 10% w / w.

3. 3. The capsule of claim 1, wherein the protein of the shell is selected from the group consisting of animal proteins, plant proteins, and yeast-derived proteins, and combinations of different animal and / or plant proteins.

4. The capsule of any one of claims 1 to 3, wherein the shell is compostable.

5. 5. The capsule according to any one of claims 1 to 4, wherein the shell is composed of 1 to 20 layers, preferably 2 to 10 layers, more preferably 2 to 5 layers, said layers containing the same protein in the same or different contents or containing different proteins in the same or different contents.

6. 5. Capsule according to any one of claims 1 to 4, wherein the shell is composed of 1 to 20 layers, preferably 2 to 10 layers, particularly preferably 2 to 5 layers, at least one or more layers being composed without proteins and in particular comprising at least one polysaccharide, preferably sodium alginate or calcium alginate.

7. 7. The capsule of claim 6, wherein the layer containing the protein is disposed between two layers not having the protein.

8. The capsule according to any one of claims 1 to 7, wherein the capsule has a shape selected from the group comprising: a cube, a rectangular prism, a pyramid, a truncated pyramid, a cylinder, a cone, a truncated cone, a ring, a sphere, an ellipsoid, and a coffee bean.

9. The capsule of any one of claims 1 to 8, wherein the shell enclosing the core material has no seams or has one or more seams.

10. A capsule according to any one of claims 1 to 9, wherein the shell encasing the core material has lines of weakness which facilitate opening of the capsule.

11. A method for producing a capsule, in particular according to any one of claims 1 to 10, comprising the steps of: a) providing a core material selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products, and dry soups, and combinations thereof; b) compressing the core material into a compact; c) providing a system, in particular an aqueous system, comprising proteins selected from the group consisting of animal proteins, plant proteins and yeast-derived proteins, as well as combinations of different animal and / or plant and / or yeast-derived proteins; d) applying said system to the surface of said body, in particular by immersion, coating or spraying; e) drying the covered body; The method includes:

12. 12. The method according to claim 11, wherein step d) and in particular step e) are repeatedly carried out in the same or different systems, in particular aqueous systems, to produce 1 to 20 layers, preferably 2 to 10 layers, more preferably 2 to 5 layers on the surface of the shaped body.

13. The method according to claim 11 or 12, wherein step d), and in particular step e), is repeatedly carried out in a different system, in particular an aqueous system, free of proteins.

14. A method according to any one of claims 11 to 13, wherein the compression of the core material is carried out at a compression pressure in the range of 1 to 100 MPa, preferably 5 to 50 MPa.

15. The method according to any one of claims 11 to 14, wherein the aqueous system further comprises a plasticizer, in particular glycerol and / or sorbitol and / or polyethylene glycol.

16. The method according to any one of claims 11 to 15, wherein step e) is carried out by convective drying and / or contact drying in a current of air.

17. 17. The method according to any one of claims 11 to 16, wherein the aqueous system comprises an alginate salt and is provided in the form of an aqueous solution having a protein concentration of between 0.1 w / w% and 5.0 w / w%, preferably between 0.5 w / w% and 4.0 w / w%, more preferably between 1.0 w / w% and 3.0 w / w%, based on the total weight of the aqueous system.

18. A capsule for preparing a beverage obtainable by the method according to any one of claims 11 to 17.

19. Use of a capsule according to any one of claims 1 to 10 or claim 18 for preparing a beverage, in particular a hot beverage, selected from coffee, tea, cocoa, drinking chocolate, milk or soup, or a combination thereof.

20. 20. The use according to claim 19, wherein the preparation of the beverage is carried out by extraction of the capsule with a liquid, in particular a hot liquid, selected from the group consisting of water, milk, coffee extract or combinations thereof.