US20170001795A1 - A capsule for improved beverage quality - Google Patents

A capsule for improved beverage quality Download PDF

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Publication number
US20170001795A1
US20170001795A1 US15/116,891 US201515116891A US2017001795A1 US 20170001795 A1 US20170001795 A1 US 20170001795A1 US 201515116891 A US201515116891 A US 201515116891A US 2017001795 A1 US2017001795 A1 US 2017001795A1
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Prior art keywords
capsule
fluid
wall
ingredient
beverage
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US15/116,891
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English (en)
Inventor
Christophe Sebastien Paul Heydel
Alfred Yoakim
Christian Talon
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
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Nestec SA
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Filing date
Publication date
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Publication of US20170001795A1 publication Critical patent/US20170001795A1/en
Assigned to NESTEC S.A. reassignment NESTEC S.A. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HEYDEL, CHRISTOPHE SEBASTIEN PAUL, YOAKIM, ALFRED, TALON, CHRISTIAN
Abandoned legal-status Critical Current

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    • 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 concerns a capsule for use in a beverage preparation machine, that is adapted for being pierced by a water injector of said machine, said water being mixed under pressure with a non-soluble particle ingredient contained in said capsule.
  • Beverage preparation machines are well known in the food science and consumer goods area. Such machines allow a consumer to prepare at home a given type of beverage, for instance a coffee-based beverage, e.g. an espresso or a brew-like coffee cup.
  • a coffee-based beverage e.g. an espresso or a brew-like coffee cup.
  • beverage preparation machines for in-home beverage preparation comprise a system made of a machine which can accommodate portioned ingredients for the preparation of the beverage.
  • Such portions can be soft pods or pads, or sachets, but more and more systems use semi-rigid or rigid portions such as rigid pods or capsules.
  • the beverage machine of the invention is a beverage preparation machine working with a rigid capsule.
  • the machine comprises a receptacle for accommodating said capsule and a fluid injection system for injecting a fluid, preferably water, under pressure into said capsule.
  • a fluid preferably water
  • Water injected under pressure in the capsule, for the preparation of a coffee beverage according to the present invention is preferably hot, that is to say at a temperature above 70° C. However, in some particular instances, it might also be at ambient temperature.
  • the pressure inside the capsule chamber during extraction and/or dissolution of the capsule contents is typically about 1 to 8 bar for dissolution products, 2 to 12 bar for extraction of roast and ground coffee.
  • Such a preparation process differs a lot from the so-called “brewing” process of beverage preparation—particularly for tea and coffee, in that brewing involves a long time of infusion of the ingredient by a fluid (e.g. hot water), whereas the beverage preparation process allows a consumer to prepare a beverage, for instance coffee within a few seconds.
  • the principle of extracting and/or dissolving the contents of a closed capsule under pressure is known and consists typically of confining the capsule in a receptacle of a machine, injecting a quantity of pressurized water into the capsule, generally after piercing a face of the capsule with a piercing injection element such as a fluid injection needle mounted on the machine, so as to create a pressurized environment inside the capsule either to extract the substance or dissolve it, and then release the extracted substance or the dissolved substance through the capsule.
  • a piercing injection element such as a fluid injection needle mounted on the machine
  • the machine comprises a receptacle for the capsule and a perforation and injection element made in the form of a hollow needle comprising in its distal region one or more liquid injection orifices.
  • the needle has a dual function in that it opens the top portion of the capsule on the one hand, and that it forms the water inlet channel into the capsule on the other hand.
  • the machine further comprises a fluid tank—in most cases this fluid is water—for storing the fluid that is used to dissolve and/or infuse and/or extract under pressure the ingredient(s) contained in the capsule.
  • the machine comprises a heating element such as a boiler or a heat exchanger, which is able to warm up the water used therein to working temperatures (classically temperatures up to 80-90° C.).
  • the machine comprises a pump element for circulating the water from the tank to the capsule, optionally though the heating element. The way the water circulates within the machine is selected via a selecting valve means, such as for instance a peristaltic valve of the type described in applicant's European patent publication EP 2162653.
  • the beverage to be prepared is coffee
  • one interesting way to prepare the said coffee is to provide the consumer with a capsule containing roast and ground coffee powder, which is to be extracted with hot water injected therein. Hot water circulates through the bed of coffee powder and extracts coffee substances to prepare a coffee beverage.
  • capsules comprise:
  • FIG. 1 An example of such capsules of the prior art are more precisely illustrated in FIG. 1 , which feature a pierceable injection membrane wall “PM” which is sealed on top edges of a substantially cylindrical body.
  • the injection membrane (which is generally on the top of the capsule when the latter is in a functional position) is pierceable by the fluid injection needle of a beverage preparation machine.
  • the tip of the injection needle is represented in FIG. 1 , with an arrow directed upside-down to illustrate the piercing movement of said needle through the pierceable wall “PM” of the capsule.
  • a pressure “P” is built up, which serves as an extraction means for extracting ingredients contained inside the capsule, as described above.
  • the capsule internal volume is divided into two compartments, as illustrated in FIG. 1 . Both compartments are separated by a perforated water distributor wall, which serves to distribute the flow of water in an even manner across the bed of coffee powder and also to break the speed of the powerful jet of water which comes out of the injection needle.
  • the distributor wall is preferably a plastic film sealed onto the internal surface of the capsule lateral walls, which is pierced with a plurality of small holes evenly distributed across its surface, as shown in FIGS. 1 and 2 .
  • the roast and ground coffee ingredient referenced “RG” in FIG. 1 , which rests onto a bottom pierceable delivery membrane “DM”.
  • the bottom membrane of the capsule is also sealed onto the internal surface of the capsule walls, and is pierceable by piercing means located below and arranged such that said bottom membrane will be pierced when fluid pressure increases, as illustrated in FIG. 2 (pierced bottom membrane in dotted lines).
  • the bottom membrane and the bottom piercing means form the beverage delivery wall of the capsule.
  • the distributor film is an empty space which serves as a headspace to arrange the tip of the injection needle during the preparation of a beverage, as illustrated in FIG. 2 .
  • a capsule is functionally inserted inside the machine, i.e. the capsule is in place within the machine brewing cavity, and the latter is closed so that the injection needle has pierced the pierceable membrane “PM” of the capsule and protrudes therein as shown in FIG. 1 , the consumer can start a beverage preparation.
  • water or an equivalent mixing fluid—is injected under pressure inside the capsule through the injection needle, for extracting the coffee ingredient.
  • the bed of roast and ground coffee powder is held between the bottom membrane “BM” and the distributor film “DF”, as shown in FIG. 2 .
  • water circulating through the capsule moves the particles of the powdered ingredient (in the following it will be considered as a preferred example that the ingredient comprises particles of roast and ground coffee powder), which creates channels “CH” where hot water flows preferentially, hence bypassing the normal homogeneous flowpath that should take place evenly through the bed of coffee. Due to the movement of roast and ground coffee particles, zones of higher density “HD” of coffee particles delimit the channels, as shown also in FIG. 2 .
  • a capsule for use in a beverage preparation machine said capsule comprising:
  • the headspace compartment contains a superabsorbent polymer able to absorb a quantity of the injected fluid, and swell so as to fill the headspace compartment and exert a pressure force onto the surface of the fluid distributor wall to prevent substantial movement of ingredient particles while said fluid traverses said ingredient.
  • the fluid injection means is preferably a hollow needle having one outlet for producing a jet of fluid.
  • the needle is preferably made of stainless steel.
  • the fluid that is injected by the machine within the capsule, for extracting ingredient substances is water, preferably hot water having a temperature comprised between 65° C. and 90° C.
  • a suitable superabsorbent polymer (SAP) suitable for application in the invention is a food-grade sodium polyacrylate or a potassium polyacrylate.
  • the superabsorbent polymer preferably comprises particles made of:
  • the mass of dry superabsorbent polymer in the capsule is comprised between 0.01.g and 50 g, preferably between 0.01 g and 20 g, more preferably between 0.1 g and 10 g.
  • Such a quantity of superabsorbent polymer within the capsule is sufficient to absorb fluid and expand to a volume superior to the volume of the headspace compartment, given that a suitable superabsorbent for working the invention should swell by absorption of 5 to 1.000 times, preferably between 1.0 and 200 times, its dry volume of water.
  • the beverage ingredient contained in the capsule comprises roast and ground coffee powder.
  • other types of beverage precursor ingredients could be contained therein, as long as they take the form of non-soluble powder particles from which beverage-forming substances are extracted by circulation of fluid under pressure.
  • the working fluid pressure that circulates within the capsule for beverage preparation is comprised between 1 and 20 bar, preferably between 2 and 15 bar (relative pressure vs. atmospheric pressure).
  • FIG. 1 is a schematic profile cut view of a capsule according to the prior art that is functionally inserted within the beverage preparation machine, before injection of fluid therein;
  • FIG. 2 is a view similar to FIG. 1 , during circulation of fluid under pressure within the capsule;
  • FIG. 3 is a schematic profile cut view of a capsule according to the invention, before use;
  • FIG. 4 is a view similar to FIG. 3 , when the capsule is functionally inserted within the beverage preparation machine, and injection fluid inside the capsule starts;
  • FIG. 5 is a view similar to FIG. 4 , during beverage preparation when fluid circulates through the capsule;
  • FIG. 6 is a view similar to FIG. 4 , after beverage preparation is complete, when the machine injection needle is withdrawn from the capsule.
  • a capsule 1 according to the invention is illustrated in FIG. 3 .
  • This capsule is designed for use in a beverage preparation machine (not illustrated in the drawing) that comprises a machine reservoir for water, a heating element for heating the water to a temperature suitable for beverage preparation within the capsule (i.e. about 85° C. for coffee prepared by extraction under pressure through roast and ground coffee), a fluid circulation system including water pipes and a water pump, and an electronic circuitry with control panel to allow a consumer to select and command a beverage preparation properly.
  • the machine further comprises a so-called “brewing head” which is adapted to functionally insert a beverage ingredient capsule according to the invention.
  • beverage preparation takes place within the capsule by circulating hot water through the ingredient particles, under pressure, as already known in the art of preparing beverages under pressure within a closed capsule.
  • the ingredient is a roast and ground coffee powder.
  • the capsule 1 comprises lateral walls 2 , a top pierceable injection wall 3 adapted to be pierced by fluid injection needle 4 of the machine as illustrated in FIG. 4 , said top wall being sealed on the top edges of the lateral wall, and a dispensing wall 5 adapted to dispense said beverage.
  • the bottom dispensing wall is a membrane adapted in thickness and material type for being pierced by an opening plate 6 covered by sharp protrusions, as illustrated in FIG. 3 .
  • the opening principle is of the type described in Applicant's patent EP 1472156 B1 and relies on a downward flexing movement of the bottom wall 5 when internal fluid pressure increases in the capsule, such that said bottom wall 5 is pierced or otherwise torn onto the sharp protrusions of the opening plate 6 , as illustrated in FIG. 5 . All the walls delimit a closed internal volume of the capsule.
  • the capsule 1 further comprises a flexible fluid distributor wall 7 , that is located inside the closed volume of the capsule as illustrated in FIG. 3 .
  • the water distributor wall 7 is located at a distance below the top pierceable wall 3 that is sufficient to separate:
  • the headspace compartment 8 contains a quantity of superabsorbent polymer powder 10 able to absorb a quantity of the injected fluid, and swell so as to fill the headspace compartment 8 and exert a pressure force onto the surface of the fluid distributor wall to prevent substantial movement of coffee particles RG while said fluid flows through said coffee particles.
  • the mass of dry superabsorbent polymer in the capsule is comprised between 0.01 g and 50 g, preferably between 0.01 g and 20 g, more preferably between 0.1 g and 10 g.
  • the superabsorbent polymer (SAP) powder 10 is a food-grade sodium polyacrylate or potassium polyacrylate SAP. More precisely, the superabsorbent polymer comprises particles made of:
  • Superabsorbents also known as superabsorbent polymers or SAP
  • SAP superabsorbent polymers
  • SAPs absorbents like cellulose fibre or sponge
  • SAPs hold water within molecular chains and retain the water even under pressure
  • SAPs as such are known.
  • superabsorbent material was first produced in the early 1970s in Japan and the US. It was introduced into baby diapers in the early 1980s and later that decade into adult incontinence pads.
  • SAPs sodium polyacrylate.
  • other SAPs are known and used, for instance potassium polyacrylate. It contains chains of macromolecules that have many oxygen atoms with a particular affinity for water molecules. This super absorbent is also negatively charged with sodium ions. Water has a tendency to migrate to the polymer to balance the osmotic pressure. Once negatively charged, the macromolecular chains repel each other: the polymer unfolds and the SAP material swells. The sodium polyacrylate is cross-linked: groups of molecules are attached between them. Once an entry in the network, the water is trapped, even under pressure.
  • the absorption capacity of the SAP is determined by: osmotic pressure, the polymer affinity and the polymer's rubber elasticity. The osmotic pressure has the most impact on the absorption capacity.
  • the difference between the ion concentration inside the polymer and that of the surrounding solution water solution determine the osmotic pressure.
  • This osmotic pressure enables the polymer to absorb a large quantity of water. Absorption capacity is therefore very variable depending on the liquid.
  • the affinity of the SAP with its surrounding solution also affects the absorption capacity, but is less significant than osmotic pressure.
  • the polymer should continue to absorb water to the extent that the ion concentration between inside the polymer and the surrounding solution equalizes.
  • the polymer must be provided with specific rubber elasticity.
  • the rubber elasticity of the polymer increases as the crosslinking density of that polymer increases.
  • the absorption capacity of the polymer reaches its maximum when its rubber elasticity and the water absorbing power generated from osmotic pressure and affinity of the polymer are balanced. Therefore, absorption capacity is dependent of the crosslinking density.
  • SAPs having a non-cross-linked structure resemble a gel in the swollen state. They have a high specific surface, and they provide a very quick absorption, with the gel structure resulting in a bad retention of water.
  • SAPs having a highly cross-linked structure are stiff in the swollen state. They have a low specific surface and a slow absorption. However, they provide a good retention of water.
  • the invention will be better put into practice if the absorption is quite fast (full absorption within a few seconds, typically between 3 and 10 seconds), and that retention of water is optimum.
  • an SAP comprising particles which comprise:
  • Manipulation of the surface coating on SAP particles is therefore one of the key steps in tailoring the properties of the product.
  • a good quality base polymer i.e. low extractable, low residual and desired capacity
  • different types of coating solution and cross-linker can be applied to give the polymer many different performance characteristics, which will best meet the invention requirements mentioned above.
  • the SAP particles be as small and regular in diameter as possible.
  • the selected SAP must be food safe, and meet the international and national food safety standards.
  • Such food-safe SAP exist which are used in food applications, such as in meat or poultry trays for instance, in order to absorb biological liquids released during storage. It is not the purpose of the present specification to give a list of food safe SAP for application in the present invention, they will be chosen by the skilled person appropriately from SAP manufacturers.
  • the water injection needle 4 pierces through the top pierceable wall 3 as illustrated in FIG. 4 .
  • the tip of the needle 4 protrudes into the headspace compartment 8 as shown in FIG. 4 , without touching nor piercing the water distributor wall 7 .
  • substantially movements, it is meant that of course, a few particles may move a few microns, or rotate under the effect of water flowing there between under pressure, however formation of hollow channels through the coffee mass (“channelling”) is prevented, and water is forced through the coffee particles so that molecules necessary to build a quality coffee beverage are extracted from the roast and ground coffee particles and mixed with the water to form a final beverage.
  • the interface between the capsule and the injection needle comprises leak-tight means to prevent backflow of water from inside the capsule towards the outside, so that the capsule vicinity is a closed volume at the beginning of the water injection cycle. Consequently to the injection of water in this closed volume, a pressure “P” starts to build up inside the capsule. Water flows through the water distributor film 7 and is distributed homogeneously through the mass of roast and ground coffee RG in the ingredient compartment 9 .
  • the bottom dispensing wall 5 flexes downwards as illustrated in FIG. 5 , and is pierced on the sharp protrusions of the piercing plate 6 , allowing beverage to flow out of the capsule into the consumer cup placed below the capsule (not shown).
  • the fluid pressure inside the capsule, and in particular into the headspace compartment is maintained.
  • the superabsorbent polymer is almost fully swollen and reaches a high expansion volume which presses the distributor wall 7 downwards.
  • the holding/compaction effect of the mass of coffee RG within the ingredient compartment is maximal as illustrated in FIG. 5 , such that channelling is prevented in spite of the water flow and fluid pressure there through.
  • the invention allows to obtain a very good quality of beverage in the cup, with less quantity of roast and ground powder in the capsule, because there is no need to compensate for the water than would bypass the coffee particles flowpath by flowing through channels, as it is the case in prior art capsules. Similar or even higher organoleptic properties are achieved with less ingredient, which is very beneficial for the consumer because quality is maintained with beverage capsules which are less expensive.
  • the needle can be withdrawn from the capsule, as illustrated in FIG. 6 .
  • a beneficial side effect of the invention is that the swollen superabsorbent polymer inside the headspace compartment of the capsule clogs the hole pierced through the top pierceable wall, as shown in FIG. 6 , which prevents any product or liquid flowing back to the top of the capsule, especially in case there would be any residual pressure inside the capsule headspace compartment. Clogging of the pierced hole in the top wall 3 is due to the superabsorbent polymer which resembles a gel in the swollen state.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Apparatus For Making Beverages (AREA)
  • Packages (AREA)
US15/116,891 2014-02-06 2015-01-29 A capsule for improved beverage quality Abandoned US20170001795A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP14154083 2014-02-06
EP14154083.1 2014-02-06
PCT/EP2015/051852 WO2015117892A1 (en) 2014-02-06 2015-01-29 A capsule for improved beverage quality

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US20170001795A1 true US20170001795A1 (en) 2017-01-05

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US15/116,891 Abandoned US20170001795A1 (en) 2014-02-06 2015-01-29 A capsule for improved beverage quality

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US (1) US20170001795A1 (de)
EP (1) EP3102506A1 (de)
JP (1) JP2017509362A (de)
CN (1) CN105939943A (de)
AR (1) AR099295A1 (de)
WO (1) WO2015117892A1 (de)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107456092A (zh) * 2017-08-16 2017-12-12 宁波心想科技有限公司 饮料萃取设备用涨破板
US20180097779A1 (en) * 2016-09-30 2018-04-05 Nec Europe Ltd. Method and system for providing a transaction forwarding service in blockchain implementations
US20230312229A1 (en) * 2020-09-02 2023-10-05 Societe Des Produits Nestle S.A. Biodegradable capsule with integrated opening means
US20240182227A1 (en) * 2021-04-22 2024-06-06 NE Innovations Limited Pod for beverage preparation ingredient

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Publication number Priority date Publication date Assignee Title
GB2544722A (en) * 2015-10-22 2017-05-31 Sabmiller Plc Dispenser, flavouring container and flavouring method
CN111166174B (zh) * 2016-03-01 2022-12-16 贝塔什股份有限公司 饮料机和与饮料机一起使用的胶囊
EP3537891B1 (de) 2016-11-09 2024-09-11 PepsiCo, Inc. Vorrichtungen, verfahren und systeme zur herstellung kohlensäurehaltiger getränke
CN110799071B (zh) * 2017-07-18 2022-03-18 雀巢产品有限公司 用于计量和分配散装材料的设备
CN108237748A (zh) * 2018-01-08 2018-07-03 无锡鼎加弘思饮品科技有限公司 一种用于制备饮品胶囊的片材及其制备方法
CN108248137A (zh) * 2018-01-08 2018-07-06 无锡鼎加弘思饮品科技有限公司 一种用于制备饮品胶囊的片材及其制备方法
CN108162537A (zh) * 2018-01-08 2018-06-15 无锡鼎加弘思饮品科技有限公司 一种用于制备饮品胶囊的片材及其制备方法
EP3536637B1 (de) * 2018-03-05 2020-09-16 Nootrie AG Kapsel zur herstellung eines getränks
US12016483B2 (en) * 2018-03-14 2024-06-25 Societe Des Produits Nestle S.A. Beverage machine with a partly opening dispensing face
PH12021550879B1 (en) * 2018-11-20 2023-05-19 Socia‰Ta‰ Des Produits Nestla‰ S A Capsule for food or beverage preparation comprising an oversized membrane
WO2022053672A1 (en) * 2020-09-14 2022-03-17 Société des Produits Nestlé S.A. A capsule for use in a beverage preparation machine

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006021405A2 (en) * 2004-08-23 2006-03-02 Nestec S.A. Capsule for preparing and delivering a drink by injecting a pressurized fluid into the capsule
PT1864917E (pt) * 2006-06-06 2008-10-08 Nestec Sa Cápsula com gotejamento reduzido
EP2444339A1 (de) * 2010-10-25 2012-04-25 Nestec S.A. Kapsel zur Zubereitung eines Getränks

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180097779A1 (en) * 2016-09-30 2018-04-05 Nec Europe Ltd. Method and system for providing a transaction forwarding service in blockchain implementations
CN107456092A (zh) * 2017-08-16 2017-12-12 宁波心想科技有限公司 饮料萃取设备用涨破板
US20230312229A1 (en) * 2020-09-02 2023-10-05 Societe Des Produits Nestle S.A. Biodegradable capsule with integrated opening means
US12509293B2 (en) * 2020-09-02 2025-12-30 Societe Des Produits Nestle S.A. Biodegradable capsule with integrated opening means
US20240182227A1 (en) * 2021-04-22 2024-06-06 NE Innovations Limited Pod for beverage preparation ingredient

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CN105939943A (zh) 2016-09-14
EP3102506A1 (de) 2016-12-14
JP2017509362A (ja) 2017-04-06
AR099295A1 (es) 2016-07-13
WO2015117892A1 (en) 2015-08-13

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Owner name: NESTEC S.A., SWITZERLAND

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:HEYDEL, CHRISTOPHE SEBASTIEN PAUL;YOAKIM, ALFRED;TALON, CHRISTIAN;SIGNING DATES FROM 20140207 TO 20140212;REEL/FRAME:043371/0825

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