Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
  • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
  • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
  • B65D85/8043—Packages adapted to allow liquid to pass through the contents

Definitions

• the present invention relates to a capsule for beverage preparation and a closure for sealing an interior of the capsule.
• Capsules for preparing beverages using pressure extraction are well known in the art. Such capsules are often used to prepare various beverages such as coffee or tea.
• the known state of the art includes a variety of capsules specifically designed for different beverages. These capsules are typically made of plastic or aluminum, and newer versions are partially compostable, using biopolymers, paper, or paper with a biofilm coating. They are filled with a mixture of finely ground or powdered beverage ingredients specific to the beverage type.
• the design of the capsules varies depending on the manufacturer and the type of beverage, but they generally contain a chamber designed to hold the beverage ingredients during the extraction process. This chamber is often sealed with a filter membrane, ensuring that only the extracted beverage exits the capsule while retaining the solid residue. Additionally, the capsules may have a seal or lid/cap to keep the ingredients fresh and preserve the flavor of the final product.
• the process for preparing a beverage using such capsules is usually simple and quick.
• the capsule is inserted into a specially designed machine that has a mechanism for extraction under pressure and temperature. Once inserted, the capsule is During the brewing process, the extraction pressure is applied against a truncated pyramid-shaped or pointed opening element of the opening device to break the seal and allow water to pass through the cap.
• the back of the capsule is also pierced to create an entrance for water into the capsule.
• the machine is then activated, forcing hot water through the capsule under high pressure. This extracts the beverage ingredients and allows the finished beverage to flow into a cup or other container.
• beverage capsules to prepare beverages through pressure extraction offers a variety of advantages, including ease of use, consistency, and versatility.
• the use of pre-measured capsules ensures that each beverage contains the correct amount of ingredients, resulting in a consistent flavor experience. Furthermore, the ease of use and quick preparation create a time-saving solution for the consumer. Overall, the use of beverage capsules has established itself as a popular method for enjoying high-quality beverages in a short time.
• Conventional capsules can have the disadvantage that the closure sealing the interior, or individual layers thereof, tend to detach after a certain period of time, thereby impairing the quality of the beverage ingredients in the capsule. Especially with ground coffee, the outgassing of CO2 creates excess pressure in the interior, which permanently mechanically stresses the sealed closure.
• conventional capsules can exhibit adverse opening or penetration behavior if they are pressed against the opening device. For example, it may happen that the closure does not open correctly at higher machine temperatures. Heavy use of the machine or the preparation of several drinks in succession can lead to the closure becoming less openable with increasing temperature, as it expands more easily, which can lead to blockage. and thus render the capsule inoperable.
• existing solutions have the problem that the closure can tear uncontrollably, thus preventing consistent beverage quality.
• existing capsules are often made of materials that require complex recycling because they are not compostable.
• the capsule has a base body.
• the base body can be cup-shaped. This base body defines an interior space filled with a beverage substance.
• the base body has an opening. This opening is sealed with a closure.
• the closure has a multi-layer structure. Additionally or alternatively, the base body can have the multi-layer structure.
• the first layer of the multi-layer structure has perforations.
• the perforation area of the first layer is 3% or more of the total area of the first layer. For example, the perforation area can be 5% of the total area.
• the first layer can be a film.
• the perforations can be arranged regularly, for example, at the intersections of an imaginary square grid or an equilateral and triangular grid.
• a uniform perforation pattern facilitates the reproducibility of the extraction process from capsule to capsule.
• the perforations can be formed as round or rounded perforations.
• the use of round or rounded perforations avoids sharp corners that can lead to stress peaks. Instead, smoother transitions are created, which improves the structural integrity.
• the perforations can be formed as rounded openings.
• the perforations can be formed as openings with a continuous and/or continuously curved boundary edge.
• each perforation can be formed as a circle, for example with a diameter of 0.15 mm or larger, or a diameter of 2 mm or smaller, or a diameter in the range of 0.15 mm to a maximum of 2 mm.
• Perforations can be polygonal with rounded corners. Perforations can have a minimum radius of 0.15 mm in corners.
• the perforations can have rounded edges. By rounding the edges of the perforations, the stress on the first layer, such as the film, can be reduced, thus reducing the risk of tearing. Sharp edges can lead to stress peaks that promote tearing. Rounded edges provide a smooth transition and distribute the stress more evenly.
• the perforation edge can be reinforced at least in sections in the circumferential direction. Reinforcing the perforation edge can help prevent tearing of the first layer, such as the film, along the perforations and improve the structural integrity of the film. By reinforcing the perforation edge, the stress acting on the edges of the openings during the extraction process can be more evenly distributed, reducing the risk of tearing. Such reinforcement can be provided particularly in areas of increased stress, such as corner areas.
• the perforation edge can be reinforced by thickening the material.
• the perforation edge can have a thickness that is greater than the film thickness or greater than the normal thickness of the first layer, at least in some sections, preferably all the way around.
• the perforation edge can be at least 10% thicker than the remaining film thickness or 10% thicker than areas of the first layer farther away from the perforation edge.
• the perforation edge can have a collar or be collar-like.
• the perforation edge can be reinforced and/or thickened by melted or accumulated material, whereby melting or accumulation the creation of the perforation can take place.
• the perforations can be created by melting with a laser, whereby the material of the first layer is softened to the point of penetration and accumulates at the edge, where it hardens.
• the perforation edge can have a thickness of 0.1 mm or greater, for example a thickness of 0.4 mm to 0.6 mm, in particular 0.5 mm to 0.6 mm.
• the collar can also be formed by deformation, for example by piercing the first layer with a needle.
• an optimal flow rate can be achieved without compromising the structural integrity of the film or the first layer.
• the first layer can comprise a bio-based plastic or be made from a bio-based and/or compostable plastic.
• the bio-based and/or compostable plastic can be a biopolyester, such as PHA, PBS, PLA, or PBAT. Using bio-based and/or compostable plastic can create a more sustainable and environmentally friendly capsule.
• Compostable in this context, means that a material decomposes completely and predominantly into CO2 and water by microorganisms. By adding other organic waste and moisture, a compost can be created. The material decomposes at room temperature in garden compost and/or at higher temperatures above 50°C in industrial compost.
• the first layer can comprise a monomaterial or a mixture of at least two bio-based and/or compostable plastics or be made from such a mixture.
• the mixture can also consist of various PHA (polyhydroxyalkanoates), their copolymers such as PHB (polyhydroxybutyric acid), PHBV (poly(hydroxybutyrate-co-hydroxyvalerate) copolymers), PHBH (Poly(3-hydroxybutyrate-co-3-hydroxyhexanoate)) or P34HB (Poly(3-hydroxybutyrate-4-hydroxybutyrate)).
• PHA polyhydroxyalkanoates
• PHB polyhydroxybutyric acid
• PHBV poly(hydroxybutyrate-co-hydroxyvalerate) copolymers
• PHBH Poly(3-hydroxybutyrate-co-3-hydroxyhexanoate
• P34HB Poly(3-hydroxybutyrate-4-hydroxybutyrate
• the closure may further comprise a second layer.
• the second layer may be designed as a barrier layer, in particular as a gas-impermeable layer and/or as a moisture barrier.
• the barrier layer may be designed as an oxygen barrier, preventing oxygen from penetrating the capsule and thus protecting the freshness and flavor of the beverage substance.
• Such a barrier layer can help prevent oxidation reactions in the beverage substance and minimize the loss of flavors.
• a moisture barrier prevents or reduces the penetration of moisture into the capsule. In this way, for example, clumping, dissolving, or spoilage of the beverage ingredients can be avoided, thereby ensuring the quality of the ingredients and reducing negative influences on the extraction process.
• the second layer may comprise paper, coated paper, and/or coated cellulose.
• the coating of the second layer may comprise a metal coating and/or have a high water vapor barrier. Other coatings include lacquers, silicon oxide, or aluminum oxide.
• the closure may further comprise a third layer.
• the third layer may be a filter layer and comprise a filter material.
• the filter material may be plant-based, biodegradable, and/or heat-sealable. The filter material ensures that only the extracted beverage exits the capsule, while the beverage ingredients are retained within the capsule.
• the closure comprises a single first layer, a single second layer, and a single third layer.
• the layers are provided precisely in this sequence, wherein the first layer, in this and all other arrangements, can be arranged on the side facing the capsule interior.
• the first layer and the third layer can be provided on opposite sides of the second layer. Individual layers of the closure can be bonded together using an adhesive. The adhesive and/or any other components of the closure and/or capsule can be compostable.
• a capsule rim defining the opening may be flange-shaped, and the closure may be attached to the capsule rim.
• the closure may be flat or planar.
• a closure rim defining the opening may be flange-shaped.
• a flange-like closure rim may be attached to a flange-like capsule rim.
• the closure can be joined to the capsule rim by heat sealing or ultrasound.
• a sealing medium in the form of a nonwoven or adhesive can also be added to the multilayer film of the closure.
• Such a sealing medium can generally be provided on multilayer structures as described here, particularly on the first layer.
• the first layer of the closure can face the interior of the capsule. If the base body of the capsule is also formed from a multi-layer structure, for example with an identical structure to the closure, the first layer can face the interior or be arranged on the side of the multi-layer structure facing the interior. If the base body and closure are each formed from the multi-layer structure, the first layers face each other. For example, the first layers can be joined directly or by means of adhesive.
• the base body of the capsule can comprise a bio-based plastic, for example, made of biopolyester, in particular PHA, PBS, PLA, or PBAT, in particular a bio-based plastic.
• the base body can comprise a mixture of at least two bio-based plastics or be made of such a mixture.
• the closure for sealing a capsule intended for pressure extraction for preparing a beverage.
• the capsule can be designed as already explained above.
• the closure has a multi-layer structure, wherein a first layer of the multi-layer structure has perforations, and wherein the perforation area of the first layer is 3% or more of the total area of the first layer, for example 5%.
• the present invention discloses a base body of a capsule for preparing a beverage, said capsule being intended for extraction under pressure and temperature.
• the capsule can be designed as explained above.
• the base body has a multi-layer structure, wherein a first layer of the multi-layer structure has perforations, and wherein the perforation area of the first layer is 3% or more of the total area of the first layer, for example 5%.
• the base body can be sealed with a closure, for example a closure as described above.
• the base body and the closure can together form a pad.
• the capsule can therefore be provided in the form of a pad.
• Fig. 2 shows a capsule 1 for preparing a beverage.
• the capsule 1 has a cup-like base body 20 with an interior space 22.
• a substance (not shown in detail) for extraction with hot water is accommodated in the interior space 22.
• An opening 24 of the cup-like base body 20 is surrounded by an annular flange 26.
• a closure 10 is attached to the annular flange 26, which seals the interior 22.
• the closure for sealing capsules consists of a multilayer structure combining various functional layers. These layers interact to achieve the desired properties for storage and beverage extraction.
• the invention is not limited to a specific number of layers, the following description focuses on a three-layer structure.
• the perforations are arranged to allow for a controlled and well-measured liquid flow during beverage extraction. This results in improved extraction efficiency and ensures that the beverage reaches its full flavor potential during the brewing process.
• Fig. 1 shows a cross-sectional view of a closure 10 for sealing the base body 20 according to one embodiment.
• the closure 10 has a first layer 12, a second layer 14, and a third layer 16. Adjacent layers are joined together by means of adhesive 13, 15 and together form a multilayer composite.
• the adhesive 13, 15 can be a biocompostable adhesive.
• the perforation area created by the perforations 17 occupies 3% or more of the film surface or the surface of the first layer.
• the perforation area can be 5%.
• the available contact area is dimensioned such that, on the one hand, the first layer 12 can be firmly joined to the capsule edge or the flange 26, and, on the other hand, a sufficiently good adhesive bond 13 can be provided with the second layer 14.
• the third layer 16 is a filter layer.
• the third layer 16 can also be made of paper or be a paper layer.
• the third layer 16 is joined to the second layer 14 by means of adhesive 15.

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• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Apparatus For Making Beverages (AREA)
• Packages (AREA)

Priority Applications (1)

Applications Claiming Priority (1)

Publications (1)

Family

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Family Applications (1)

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Citations (4)

• 2024
  • 2024-04-03 EP EP24168324.2A patent/EP4628426A1/fr active Pending

Patent Citations (4)

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