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.