A - Human Necessities – 47 – J
Patent
A - Human Necessities
47
J
A47J 31/06 (2006.01)
Patent
CA 2536814
A method for the preparation of a beverage suitable for consumption such as, for instance, cappuccino, wherein use is made of at least one extraction pad (44) at least filled with a product to be extracted such as ground coffee (45), and at least one additive holder (32) at least filled with a soluble substance such as a flavouring and/or odorant and/or colorant, more in particular such as an instant and/or liquid creamer (35), the method further comprising the following method steps: the extraction pad (44) and the additive holder (32) are positioned relative to each other such that they lie clear of each other; hot water is pressed under pressure through the extraction pad (44) and contacted with the soluble substance (35) for obtaining an extract with the soluble substance (35) dissolved therein; - the extract with the soluble substance (35) dissolved therein is fed under pressure to at least one nozzle (28) for obtaining an extract jet; and the extract jet is aimed at an impact surface (16) for obtaining a beverage suitable for consumption with a froth layer, such as cappuccino.
L'invention concerne un procédé de préparation d'une boisson consommable telle que, par exemple, un cappuccino. Le procédé utilise au moins un élément d'extraction (44) au moins rempli d'un produit à extraire tel que du café moulu (45), et au moins un élément de retenue (32) d'additif au moins rempli d'une matière soluble telle qu'un aromatisant et/ou une matière odorante et/ou un colorant, ou plus particulièrement d'un produit (35) instantané et/ou liquide destiné à blanchir le café. Ce procédé comporte les étapes consistant à: placer l'élément d'extraction (44) par rapport à l'élément de retenue (32) d'additif de sorte que les deux éléments soient séparés l'un de l'autre; faire passer de l'eau bouillante sous pression à travers l'élément d'extraction (44) et la mettre en contact avec la matière soluble (35) afin d'obtenir un extrait dans lequel la matière soluble (35) est dissoute; amener sous pression l'extrait contenant la matière soluble (35) dissoute vers au moins une buse (28) pour former un jet d'extraction; et diriger le jet sur une surface d'impact (16) afin de former une boisson consommable présentant une couche de mousse, telle qu'un cappuccino.
Knitel Joseph Theodoor
Steenhof Vincent Jan
Goudreau Gage Dubuc
Sara Lee/de N.v.
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