Capsule for preparation of a beverage

Abstract

The present invention is directed to a capsule (1) for delivering a drink by injecting a pressurized fluid into the capsule comprising: a hollow body and an injection wall (4) which is impermeable to liquids and to gas and which is attached to the body and adapted to be punctured by an injection means (2) foreign to the capsule, a chamber (5) containing a bed of at least one food substance to be extracted, means (7, 9, 10) for retaining the internal pressure in the said chamber, said means comprising a pierceable membrane (7), characterized in that said capsule (1) further comprises a secondary means (12) for maintaining the bed of substance at a distance d from said pierceable membrane (7), said distance d being at least 1 mm, preferably at least 2 mm, more preferably at least 3 mm, and in that the pressure retaining means comprise: the pierceable membrane (7), raised elements (9) which open the said membrane (7) in order to create punctures and allow the liquid extract to pass through the punctures; the punctures in the membrane (7) being obtained under the effect of the rise in pressure in the chamber (5) of the capsule (1).

Description

FIELD OF THE INVENTION[0001]The present invention concerns a capsule for the preparation of beverages in a beverage preparation machine, involving a high pressure extraction and / or dissolution.BACKGROUND OF THE INVENTION[0002]The present invention is directed to a capsule (that is preferably a completely closed capsule although one its walls might be open), for use in a beverage preparation machine. 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. 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 6 bar for dissolution products, ...

AI Technical Summary

Benefits of technology

The patent proposes a design for a coffee capsule that includes a layer of granulate material between the secondary means and the pierceable membrane. This layer of granulate material acts as a barrier to prevent deformation of the secondary means during coffee preparation. This barrier allows the secondary means to be kept at a distance from the membrane, regardless of the pressure inside the capsule. The spaces between the granulate elements allow the coffee to flow through and be extracted without being obstructed. This design ensures that the coffee is fully extractable and dissolvable, while still preventing damage to the secondary means during the process.

Problems solved by technology

It was found that this effect of pressure build-up inside the capsule before it self-opens, is increased by the fact that the smallest coffee particles (so-called “fines”) present in the mass of roast and ground coffee powder, move downwards during circulation of the extraction fluid inside the capsule chamber, and clog the dispensing holes of the aluminum membrane that is present at the bottom part of the membrane.

Images