Kit for delivering a multi-layered beverage
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Solution Overview
Problem
Existing methods for preparing multi-layered beverages require specialized skills and equipment, making it difficult for consumers to achieve consistent results at home without large upfront costs and recurring maintenance expenses.
Innovation Solution
A kit comprising a coffee component in liquid or liquid concentrate form and a creamer component in powdered form, where the coffee component has less than 10% total solid content and the creamer component has at least 10% total solid content, including a combination of milk fat and vegetable fat, enabling the formation of stable and balanced multi-layered beverages without the need for additional devices.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If specialized equipment and automated solutions are used to prepare multi-layered beverages, then the consistency and stability of layers are improved, but the device complexity and upfront costs increase significantly
Solution Approach 1:
The beverage preparation system is segmented into separate functional components: a pod containing coffee concentrate and a separate creamer container. This segmentation allows each component to be optimized independently and eliminates the need for complex automated dispensing systems, as the consumer simply needs to combine the two components manually.
Solution Approach 2:
The invention uses disposable pods and single-use creamer containers instead of expensive, reusable automated equipment. These inexpensive, single-use components eliminate the need for large upfront investments in automated beverage preparation machines while maintaining consistent layer formation through controlled composition and density differences.
2Productivity
If automated beverage dispensing systems are implemented, then preparation time is reduced and layer consistency is improved, but recurring maintenance expenses and device complexity increase
Solution Approach 1:
The coffee concentrate is pre-prepared in pod form with controlled solid content, and the creamer is pre-formulated with specific density and composition. This preliminary preparation of components in optimized forms allows for rapid manual assembly by consumers without requiring complex automated dispensing systems or ongoing maintenance of such equipment.
3Stability of the object's composition
If gums or stabilizers are used to create stable layers in instant coffee, then layer stability is improved, but the manufacturing complexity and ingredient complexity increase
Solution Approach 1:
Instead of adding complex stabilizing agents like gums, the invention achieves layer stability by controlling fundamental physical parameters: the coffee concentrate is formulated with less than 10% total solid content while the creamer contains 2-10% milk fat and has a density of 1.03-1.07 g/cm³. These parameter optimizations create natural density-based layering without requiring additional stabilizing ingredients or complex manufacturing processes.
4Stability of the object's composition
If multi-layered beverages are prepared using conventional methods with high solid content creamers, then layer formation is achieved, but the layers mix together over time reducing stability
Solution Approach 1:
The creamer is formulated as a composite material containing specific combinations of milk fat (2-10%), protein, and carbohydrate, with a controlled density of 1.03-1.07 g/cm³. This composite composition creates a stable middle layer that resists mixing with both the lighter foam layer above and the darker coffee layer below, maintaining consistent multi-layer structure over time without requiring additional stabilizers.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The kit allows for the preparation of stable and visually distinct multi-layered beverages with minimal skill and equipment, ensuring consistent layer formation that remains apparent for extended periods without mixing, enhancing consumer experience.
Implementation Method 1
The creamer component has a total solid content of at least 10% w/w and comprises a protein, a fat and a carbohydrate, wherein the fat content in the creamer is at most 10% w/w of the creamer composition
Implementation Method 2
EP2200448 describes a coffee composition which can provide a three-layered coffee drink in one step. The incorporation of particular carrageenans, namely kappa-carrageenan, iota-carrageenan or a mixture thereof will result in a three-layered drink on simple dilution with hot water, optionally, but preferably, with stirring. It is postulated that the middle gel layer is formed by the interaction of the kappa- or iota-carrageenan with the protein contained in dairy creamers, in particular caseins, and the mineral salts such as calcium and potassium salts associated with them.
Data Source
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AI summary
The present invention relates to a kit configured for delivering a multi-layered beverage; wherein the kit comprises a coffee component for producing a dark layer, wherein the coffee component has a total solid content of less than 10% w/w, and a creamer component for producing a white layer, wherein the creamer component has a total solid content of at least % w/w, wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.