The invention relates to a device and a method for enriching a drink.

Diverse types of additive are known which can be added to a drink for the purpose of enriching that drink. Well known examples are sugar, honey and/or milk as addition to coffee and tea. Other examples are the addition of a tea (for instance by using a tea bag) as an additive to hot water for preparing tea, and the addition of cocoa powder and/or milk powder to hot milk or hot water to obtain hot chocolate. A drawback of the known techniques is that enriching a drink is often relatively labour-intensive and time- consuming.

The present invention has for its object to make possible a relatively simple method for enriching a drink.

The invention provides for this purpose a device for enriching a drink, comprising a container in which is received an additive for addition to a drink, wherein the container is at least partly formed from a disintegrable layer, wherein the container is adapted to cause the additive to be released from the container after disintegration of the layer under the influence of the drink. Using such a device the drink can be enriched in simple manner by bringing the water-disintegrable layer at least partly into contact with the drink, whereafter the additive is released from the container due to disintegration of the disintegrable layer under the influence of the drink, whereafter mixing with the drink can take place. Drink can be understood to mean for instance coffee or tea, but also hot or cold water which is enriched by mixing with the additive. The additive will generally be wholly or partially soluble in or mixable with the drink. Disintegrable is understood to mean the loss of a sealing structure through the action of the drink, whereby the layer becomes porous, falls apart, or even dissolves wholly or partially in the drink. The drink will generally consist substantially of water, but can also comprise other drinkable components such as alcohol. The ability of the layer to disintegrate is preferably optimized with the drink for which the additive is intended, such as for instance cold or hot water, or an alcoholic drink with a determined alcohol percentage.

It is advantageous if the additive comprises at least one flavouring. The drink can thus be enriched in simple manner with a desired flavour. The flavouring can otherwise comprise a mixture of a plurality of flavour components.

The flavouring is preferably chosen from the following group: tea, coffee, coffee creamer, sugar, cocoa, honey, cinnamon and fruits such as lemon, lime. Such flavourings can give a cold or hot drink a desired taste. The flavouring is preferably incorporated in the additive in concentrated form. A concentrated solution, a gel matrix in which the flavouring is incorporated or a solid can be envisaged here.

In a preferred embodiment, the additive comprises at least one colouring agent. Using a colouring agent an attractive and recognizable colour can be given to the additive so that it is apparent to a user which type of additive is added to a drink enriched using the device according to the invention.

The additive is preferably substantially liquid within the temperature range between 0 and 100 ⁰ C. In liquid form an additive mixes relatively quickly and easily with the drink after disintegration of the layer. The stated temperature range covers the temperature of cold drinks (for instance iced water), of hot drinks (between 40 and 60°C), and the temperature of heated drinks (for instance boiling water) which can only be consumed after cooling. The same consideration otherwise also applies for the material from which the container is made; it is preferably suitable for dissolving within a temperature range between 0 and 100 ⁰ C.

The container is adapted to be dissolved from the outside. When the liquid present inside the container contains water, there is a danger of the container being dissolved from the inside. Such problems are avoided by the measure according to a further preferred embodiment that the additive is a carrier substance which is liquid in the stated temperature range and which has properties which do not affect the layer.

This measure can be implemented because the carrier substance has a high osmotic value. This is a simple measure for avoiding the above stated drawbacks, although not applicable for all flavourings.

It is however also possible for the carrier substance to be based on a liquid on the basis of polyols. Polyols have a high osmotic value, whereby dissolving of the container by the water is avoided . They furthermore have a neutral flavour. Examples of polyols are maltitol, sorbitol or glycerol.

Within the use of polyols it is however attractive to make use of low-hygroscopic polyols. Examples hereof are mannitol, lactitol, isomaltitol and xylitol.

It is advantageous if the additive is substantially freeze-dried. Freeze-dried additives have a long storage life. Freeze-dried additives moreover dissolve relatively quickly when mixed with the drink. A freeze-dried additive will generally be present in the container as a powder.

The layer preferably comprises substantially water-soluble material. After the dissolving the device does not therefore leave any solids behind in the drink, whereby the enriched drink is pleasant to drink. Water-soluble additives can be widely applied in most types of drink. In preference the additive is relatively readily water-soluble, with a solubility of at least 100 grams of additive per litre of water at 20°C. The water-soluble material preferably comprises substantially water-soluble gelling agent. A suitable gelling agent forms a gel which has sufficient strength and stability to store the additive for several months, wherein the gel dissolves in water well and relatively quickly when in contact with a drink. A suitable gelling agent is preferably chosen from the following edible gelling agents: polysaccharides, alginates, agar, gelatine, starch, glycerol, glycol, gums, such as xanthan gum, 'locust bean gum' and hydrocolloids.

It is advantageous if a device as described above has the feature that at least a part of the layer is substantially transparent. The content of the container can thus be inspected by a user. In such a way it is easier to distinguish devices provided with different types of additive. This is particularly useful if the additive is provided with a colouring agent.

In a preferred embodiment, the surface area of the outer side of the layer of the container is greater than a sphere of the same volume as the container. In such a manner a relatively great contact surface with the drink is obtained, whereby the disintegration of the layer and release of the additive will progress relatively quickly. The surface area

of the outer side of the layer is preferably at least four times greater than a sphere of the same volume.

It is advantageous if the outside of the container has a substantially rectangular form. Such a container can be stacked efficiently with other devices according to the invention of the same form. Particularly advantageous are containers with a beam shape, and more particularly a cube shape. The surface area of such a container is relatively large, so that the layer disintegrates relatively quickly through the action of drink thereon and the additive is released relatively quickly. Other forms are however by no means precluded.

The outer side of the layer is preferably at least partly profiled. A relatively large surface area is thus obtained, whereby the additive, just as the above described preferred embodiments, is released relatively quickly from the container in contact with the drink. A profiled surface also makes it easier to handle the device. The container is preferably provided with two opposite profiled surfaces so that the container can be manipulated relatively easily, for instance by a clamping means as known for use with sugar lumps, or by means gripping between thumb and forefinger.

In a preferred embodiment, the outer side of the layer forms at least one cavity inside the container. A relatively large surface area of the layer is thus obtained in simple manner, whereby the layer disintegrates relatively quickly in contact with the drink so that the additive is released relatively quickly. This cavity itself therefore does not contain any additive. The cavity can be for instance a recess or a channel intersecting the container. The cavity also enables easier manipulation of the container by using the cavity as point of engagement, for instance for a finger, spoon or stirrer.

The device is preferably provided with information which can be discerned by a person. The device can thus be identified by a user. This information is preferably related to the nature of the additive in the container.

This information can be formed by visually discernible information such as the colour of the container. The colour of the container can be related to the nature of the content, such as red for coffee, green for cappuccino, blue for tea.

The visual information can further be formed by letters or symbols arranged with colouring agent or arranged in a profiled surface. Visual information on a transparent layer is preferably arranged on the side of the layer directed toward the additive. The visual information is readily visible through the transparent layer, and also protected 5 against wear.

It is otherwise also possible for the information discernible by a person to be formed by smell. A container with coffee can then for instance be provided with a coffee aroma.

10 It is advantageous if the device is provided with an engaging element for fixing the device in a drink container. Using such an engaging element the device can be placed in controlled manner into contact with drink in the drink container. The engaging element can for instance be a hook-like element for fixing to an edge of a cup, glass or mug. The engaging element is preferably formed from the same material as the layer, and is thus

15. also disintegrable in contact with the drink. The engaging element can thus be dissolved in the drink so that the amount of waste is minimized.

Another preferred embodiment relates to the measure that the container is provided with more than one cavity and that a different additive is arranged in each of the cavities. 0 Additives, which are preferably not stored in each others vicinity, can hereby still be applied together in the invention. Another field of application of this measure lies in the sequential release of the content of the different cavities. Specific effects can hereby be achieved, such as the initial release of a foaming agent in the preparation of cappuccino, optionally together with a milk product, whereby an attractive white layer of foam is 5 obtained, and subsequently releasing the coffee extract for preparing the brown coffee under the layer of foam without the layer of foam becoming brown.

It is of course possible here to use a container with two different cavities. The difference in time of the release of the products can be achieved by a suitable choice of material or 0 by providing the relevant measures, such as wall thickness, in the design. It is however also possible for a separate sub-container to be arranged in the cavity of the container which is likewise provided with a disintegrable layer, and wherein the sub-container is provided with a sub-cavity in which an additive is arranged. A difference in release time is hereby obtained in structurally simple manner.

There is a wide choice of materials from which the container can be manufactured. Absence of taste, controllable dissolving time, storage life and the like must however be taken into account. It has been found by the inventors that so-called 'soft gel' is a highly suitable material.

A container according to the invention is preferably manufactured by performing the following steps of: manufacturing a container in the form of a capsule and arranging the additive in the capsule. It is possible here for the additive to be arranged in the capsule during production of the capsule, but it is also possible for the additive to be arranged in an empty capsule and for the capsule to be closed after arranging of the additive. The choice between both theoretical possibilities is determined by the production process, the materials applied and their properties.

It is thus possible for instance for the additive to be arranged in the form of a powder or a granulate. The use of a liquid extract is however by no means precluded.

It has thus been found by the inventors that, when a so-called 'hard gel' is applied as material from which the capsule is manufactured and when the capsule consists of two halves, it is attractive that, after filling of a capsule half, the capsule is joined together with the remaining capsule half. This embodiment is particularly attractive in the cappuccino application already mentioned above.

The invention more particularly provides a method suitable for the 'capsule within a capsule' concept. A sub-capsule is here initially filled with a first additive and the sub- capsule is then placed in a capsule half, which capsule half is joined together with the second capsule half after the addition of a second additive.

The invention also provides a method for enriching a drink using a device according to the invention, wherein the container is brought at least partly into contact with the drink, whereafter the additive is released from the container through disintegration of the disintegrable layer under the influence of the drink, whereafter the additive is mixed with the drink. Such a method makes it possible to enrich a drink relatively simply and relatively quickly. The use of the device according to the invention is particularly useful

in professional situations, such as for instance a cafe or restaurant. The use of the device according to the invention is particularly advantageous for enriching drinks in means of transportation such as an aircraft, train or bus, wherein the preparation facilities are generally limited. Using the invention a wide variety of enriched drinks can thus still be offered in such a situation by using a large selection of devices according to the invention with different additives.

The invention will now be further elucidated on the basis of the following drawings, in which:

Figures Ia- Id show several preferred embodiments of a device according to the invention;

Figure 2 shows the use of a device according to the invention;

Figure 3 shows a schematic perspective view of a specific embodiment of the invention; and

Figure 4 shows a cross-sectional view of yet another embodiment.

Figure Ia shows a preferred embodiment of a device 1 according to the invention. The device comprises a substantially cube-shaped container 2 in the form of a water-soluble gel capsule 2, in which a liquid coffee concentrate is received. The wall of gel capsule 2 consists of a transparent layer manufactured from a water-soluble gel through which the coffee concentrate is visible. The coffee concentrate contains both the flavourings and the aromatic substances and colouring agents of coffee in a concentration which, when diluted in a volume of hot water in a normal coffee cup (150-300 ml), is comparable to a cup of freshly made coffee. A brand is shown graphically on the inside of the transparent layer. When gel capsule 2 is placed into hot water the transparent layer dissolves, whereby the concentrate is released and can mix with the hot water. The thus enriched hot water is comparable to freshly made coffee.

Figure Ib shows a device 5 comparable to the device of figure Ia. However, in this cube shape 5 a channel 6 is arranged from one side to the opposite side. A surface area increase of gel layer 7 is thus realized, whereby gel layer 7 dissolves relatively quickly in contact with water and whereby the concentrate is thus released relatively quickly from container 5.

Figure Ic shows another alternative embodiment of the invention in which device 10 is provided with a container 11 in the form of a curved hook. The container is formed from a water-soluble layer in which an additive for a drink is enclosed. In contact with a drink the water-soluble layer will dissolve in the drink so that the additive is released. Using hook 12 the container 11 can be fixed on the edge of for instance a cup or other drink container. The position of container 11 can thus be stabilized in use. The substantially elongate form of the container is advantageous, since the device can thereby also be used to stir the drink, whereby dissolving of the water-soluble layer and mixing of the additive with the drink is brought about relatively quickly.

Figure Ic shows a further alternative embodiment of a device 15 according to the invention. A substantially spherical container 16 is formed from a water-soluble gel layer and contains a freeze-dried, water-soluble additive. Container 16 is provided with a cavity 17 in the form of a channel through the container. This creates a relatively large surface area, whereby the water-soluble gel layer dissolves more quickly so that the drink can penetrate the container to dissolve the water-soluble additive. Further increase in the area of container 16 is realized by a profile arranged over the surface of container 16. In addition to accelerating the dissolving of the additive in the drink, profile 18 also provides an improved grip on device 15 so that it is easier to handle.

Figure 2 shows how a device 21 according to the invention is placed by hand 20 into a drink container 22 with drink 23. By dissolving an outer layer disintegrable by the drink an additive is released from device 21 by which the drink is enriched. Drink 23 could in this case be for instance tea to which is added a device 21 filled with honey. For accelerated, homogeneous mixing of the additive with drink 23, the drink to which device 21 is added can optionally be stirred.

Container 25 shown in figure 3 has a rectangular shape for enlarging the external area and thereby accelerating the dissolving process. Container 25 is provided with two cavities 26 respectively 27. Present in cavity 26 is for instance milk powder with a foaming agent 28, while instant coffee 29 is present in the other cavity 27. The wall thickness of a wall adjacent to cavity 26 is herein thinner than that of the other walls. This wall will hereby dissolve more quickly and the material present in cavity 26 will dissolve more quickly than the material present in the other cavity. In the above

example this results in the milk powder with the foaming agent being dissolved first, whereby the white foam is formed before the coffee extract dissolves. It is otherwise also possible for both cavities to be reached practically simultaneously by the drink. Such an embodiment is important for substances which are preferably not stored in contact with each other, such as for instance a liquid soup extract and croutons which are used for preparing soup. This is also important in a combination of for instance coffee with liqueur.

Figure 4 shows another embodiment wherein not only a first material 31 is present in an external container 30, but there is also an internal container 32, which in turn is filled with a second material 33. Because the internal container 32 can only be reached by the drink when the external container has been dissolved, the same effect is achieved herein as in the embodiment shown in figure 3, i.e. sequential release of the substances stored in the cavities. The above stated embodiments relate to two different cavities, the content of which is released successively; it falls within the invention to apply this measure for a greater number of cavities, for instance three. It is thus also possible to combine this embodiment with that of a capsule; this then results in a combination of two capsules, the one placed in the other.

Suitable materials for manufacturing the container are gel-like products in their diverse types such as 'hard gels' or 'soft gels'. The choice between these and other possible materials is determined among other things by the conditions under which the dissolving process takes place, such as the temperature. In the manufacture of the containers it is possible to manufacture the containers first and then fill them. The containers can be closed after the filling. It is likewise possible to manufacture the containers as one whole, i.e. with closure, and to fill the containers with the desired material during manufacture. The material can herein be formed by a powder, a gel, a syrup or other type of liquid. Substances of other structure are not precluded.

In the manufacture of the containers use is made of a mould to determine the form of the container. The invention therefore also relates to such a mould or other type of form-determining tool. It has been found from the foregoing that a rectangular or even square shape of the container is particularly attractive. The invention then also relates to a form-determining tool which is adapted to manufacture a container with such a form.

It will be apparent that many more preferred embodiments of the invention can be envisaged.