Capsule with flow control and filtering member

Inactive Publication Date: 2013-07-18
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0130]FIG. 6 illustrates a photographic illustration of the effect of the present invention on a perforated capsule after coffee extraction without flow control porous member;
[0131]FIG. 7 illustrates a photographic illustration of the effect of the present invention on a perforated capsule after coffee extraction with flow control porous member (Invention),
[0132]

Problems solved by technology

The extraction is not clean enough and coffee particles can escape the capsule through the small perforations created through the foil member after extraction, when the capsule is rem

Method used

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  • Capsule with flow control and filtering member
  • Capsule with flow control and filtering member
  • Capsule with flow control and filtering member

Examples

Experimental program
Comparison scheme
Effect test

Example

Example 1

Flow Time for Short Coffee (40 Grams)

[0187]FIG. 10 shows comparative curves of the coffee cup concentration as a function of the flow time (in seconds) for delivery of 40 mL of coffee extract, for respectively capsules without flow control porous member and capsules according to the invention with a flow control porous member. The curves show the results on the standard deviation of flow times for different granulometries, respectively, 195, 267, 279 and 399 microns (Coffee ground in a Probat grinder). The capsule contained 5.5 grams of ground coffee and a porous member made of a microfibre-containing web, “Innovatec SAP489” (Specific weight of 50 g / m2), made of polyurethane. The porous member of a diameter of about 33 mm was placed adjacent the foil member. The foil member of the capsule had a thickness of 30 microns. The capsules were extracted in a “Nespresso Concept®” machine.

[0188]The results show a relatively lower flow time and less standard deviation for the capsule...

Example

Example 2

Flow Time for Long Coffee (110 Grams)

[0189]FIGS. 11 and 12 show a comparative evolution of the flow time as a function of the particle size D4,3 for delivering a lungo coffee extract of 110 grams from capsules containing about 6 grams of coffee and having a foil member of about 30 microns. The porous member of a diameter of about 33 mm was placed adjacent the foil member. It is surprisingly noticed that the flow time is significantly reduced below 30 seconds for particle size in the range of from 289 to 403 microns (More particularly, for respectively 289, 318, 347, 375 and 403 microns). It is also remarkable to note that the flow time standard deviation is significantly decreased to less than 5 seconds for all particles sizes. The capsules were extracted in a “Nespresso Concept®” machine.

[0190]The following table 1 provides results of the tests on capsules with or without flow control porous member (called “filter”) corresponding to FIGS. 11 and 12.

TABLE 1Coffee: VIVALTO -...

Example

Example 3

Crema Results

[0191]FIG. 13 shows the results on the results on crema formation using capsules of the invention and comparatively capsules with no flow control porous member. The curves are comparative curves of the “crema” (time in seconds for “sugar test”) as a function of the flow time for delivering 110 grams of coffee extract in seconds. The capsule contained 6 grams of ground coffee and a porous member made of microfibrous “Innovatec SAP489” web in polyurethane. The foil member had a thickness of 30 microns. The results clearly show that the flow control porous member does not affect the crema formation whereas the flow time is significantly reduced.

[0192]For the example of FIG. 13, crema is measured according to an empirical test called “sugar test”. The procedure for this test is explained below.

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PUM

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Abstract

Capsules for use in a beverage production machine. One capsule includes a base body having a flange-like rim and containing beverage-forming ingredients therein, the ingredients being sealed in the base body by a foil member attached to the flange-like rim, and at least one flow control porous member arranged between at least a portion of ingredients in the capsule and the foil member. Another capsule includes a first wall member for supporting beverage-forming ingredients, a second perforable wall member attached to the first wall member, and at least one porous layer located between the beverage-forming ingredients in the capsule and the second wall member, with the porous layer forming a multilayer laminate with the perforable non-porous foil member. These flow control porous members provide faster and more consistent flow of the liquid extract through the capsule and significantly reduces the resurgence of non-soluble solids.

Description

BACKGROUND[0001]The present invention generally relates to capsules for containing beverage ingredients, to a beverage producing system for use in connection with such capsules as well as to methods for producing beverages on the basis of ingredients contained in such capsules.[0002]The background of the present invention is the field of capsules which contain beverage or other comestible (e.g. soup) ingredients. By means of an interaction of these ingredients with a liquid, a beverage or other comestibles, such as for example soups, can be produced. The interaction can be for example an extraction, brewing, dissolution, etc. process. Such a capsule is particularly adapted to contain ground coffee in order to produce a coffee beverage by having hot water under pressure enter the capsule and draining a coffee beverage from the capsule.[0003]FR 1537031 does not show separated capsules, but a blister pack containing coffee powder. As two foil members are sealed together at the top foil...

Claims

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Application Information

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IPC IPC(8): B65D85/804
CPCB65D85/8046B65D85/8043B65D85/8061
Inventor EICHLER, PAULKOCH, PETERCAMPICHE, FRANCISCOMONNIER, PIERRE
Owner NESTEC SA
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