Capsule for preparing beverage

Abstract

A biodegradable and / or compostable capsule for use with a beverage preparation machine for preparing a beverage and / or food product thereof is disclosed. The invention relates to a capsule comprising: a cup-shaped body and a closure membrane for closing the cup-shaped body, the two elements defining a closed cavity for a beverage and / or food ingredient, preferably baked and ground coffee; and a liner or coating having a barrier function, the liner or coating providing a barrier function to the cup-shaped body. The cup-shaped body is made of a cellulose-based material, preferably a molded pulp-based material, and includes a bottom wall, a tubular side wall, an annular flange connected to the side wall for sealing the closing membrane thereon, and an outwardly extending edge portion connected to the annular flange. The annular flange is made of a cellulose-based material and comprises a first portion in which the cellulose-based material has a porosity comprised between 30% and 70%, preferably between 50% and 70%, and the first portion of the annular flange cooperates with an edge of an encapsulation member of a beverage preparation machine for improved sealing during preparation of a beverage.

Description

Technical Field

[0001] This invention relates to capsules for preparing beverages and / or food in a beverage preparation machine. The capsule comprises a cup-shaped body made of a cellulose-based material (preferably pulp) and is biodegradable, preferably compostable. Background Technology

[0002] Single-use capsules for preparing beverages in the brewing unit of beverage production equipment have been known in the art for decades.

[0003] Containers or capsules made from cellulose-based materials (such as paper or pulp) are known in the field of beverage preparation equipment and machinery. Materials made from cellulose paper or pulp are also known to preserve the quality of beverage substances within the capsules for at least a certain period of time.

[0004] Compared to capsules made from other materials, single-use capsules made from cellulose-based materials have a smaller potential environmental impact.

[0005] Known cellulose-based capsules are used in the brewing unit of a beverage preparation apparatus, which includes an encapsulation member and a fluid injection device. The encapsulation member is part of a capsule holder (formed by the encapsulation member and a capsule retainer) that houses the capsule during the beverage preparation process. The fluid injection device is used to inject water into the capsule to prepare the beverage.

[0006] Importantly, the capsule placed on the capsule holder is tightly engaged with the encapsulation member of the capsule holder to provide effective extraction of the beverage ingredients contained in the capsule and to prevent the capsule from not opening properly and / or to prevent water injected into the capsule from flowing directly to the outside of the capsule holder instead of entering the capsule body.

[0007] In cases of poor sealing between the capsule and the encapsulation components of the capsule seat, water flows out of the capsule due to insufficient resistance to flow. This results in the capsule interior not accumulating the pressure necessary for the capsule closure membrane to tear, or alternatively, the low pressure leads to incomplete tearing of the closure membrane and thus poor extraction of the beverage substance contained within the capsule. In such scenarios, water is discharged directly from the beverage production equipment into the cup without interacting with the beverage substance under sufficient pressure, or even with it completely.

[0008] The present invention aims to improve the sealing characteristics of known cellulose-based capsules used in beverage preparation equipment for preparing beverages. Summary of the Invention

[0009] As used herein, the terms "machine" or "equipment" may refer to electrically operated devices or machines that can: prepare beverages and / or food from precursor materials or ingredients, or prepare precursor materials from pre-precursor materials that can subsequently be prepared into beverages and / or food. The machine may perform the preparation through one or more of the following processes: dilution; heating; pressurization; cooling; mixing; beating; dissolving; soaking; macerating; extraction; conditioning; brewing; grinding; and other similar processes. The dimensions of the machine may be set for use on a workbench; for example, the length, width, and height of the machine may be less than 70 cm. As used herein, the term "preparation" for beverages and / or food may refer to the preparation of at least a portion of the beverage and / or food (e.g., the beverage is entirely or partially prepared by the machine, or additional fluids, including milk and / or water, may be manually added to the beverage by the end user before consumption).

[0010] As used herein, the term "container" or "capsule" may refer to any configuration that contains precursor material (e.g., as a single, pre-quantified portion). A container may have a maximum capacity such that it can hold only a single portion of precursor material. A container may be single-use, for example, physically altered after a preparation process that may include one or more of the following: perforation to supply a fluid, such as a liquid like water, to the precursor material; perforation to supply a beverage / food from the container; or opening by a user to extract the precursor material. A container may be configured to operate with a container handling unit of a machine; for example, the container may include flanges for aligning and guiding the container through said unit or arranged on said unit. A container may include a rupture portion arranged to rupture upon exposure to a specific pressure to deliver a beverage / food. A container may have a membrane for closing the container. A container may have various forms, including one or more of the following: truncated conical; cylindrical; disc-shaped; hemispherical; and other similar forms. The container can be formed from various materials, such as metal or plastic, or combinations thereof with wood pulp. The material can be selected such that it is: food-safe; and able to withstand the pressure and / or temperature of the preparation process. The container can be defined as a capsule, wherein the capsule may have an internal volume of 5 ml to 100 ml. Capsules include coffee capsules, for example, Nespresso. Capsules (including Classic, Professional, Vertuo, Dolce Gusto or other capsules).

[0011] As a preferred embodiment of the present invention, the beverage extraction device is a Nespresso as described in, for example, one or more of EP0512468A1, EP0512470A1, EP1654966A1 or EP2142054A1. Original Line pickup machine.

[0012] For example, one or more of EP0512468A1, EP0512470A1, EP1646305A1 or EP1165398A1 discloses Nespresso when used with capsules made of aluminum. The original line system, along with its opening system, is also disclosed in these references. Details of the construction, manufacture, and / or (beverage) extraction of such aluminum capsules and / or closure components are also disclosed.

[0013] In such systems, the capsule is designed to be inserted into an extraction device (also known as a beverage preparation device or machine), in which the capsule is punctured and injected with fluid that passes through a coffee bed housed within the capsule. The capsule then opens against a support portion of the device, which includes protruding elements (in the form of truncated pyramids), under the pressure of the fluid that has entered and increased within it.

[0014] As used herein, the term "system" or "beverage or food preparation system" may refer to any combination of two or more of the following: beverage or food preparation machinery; containers; server systems; and peripheral equipment.

[0015] As used herein, the term "beverage" can refer to any substance that can be processed into a form suitable for consumption, which may be iced or hot. A beverage can be one or more of the following: solid; liquid; gel; paste. A beverage may include one or a combination of the following: tea; coffee; hot chocolate; milk; liqueur; vitamin compositions; herbal teas / brewed teas; brewed water / flavored water; and other extractable substances. As used herein, the term "food" can refer to any substance that can be processed into a nutrient for consumption, which may be iced or hot. A food can be one or more of the following: solid; liquid; gel; paste. Food may include yogurt; mousse; frozen dessert; soup; ice cream; sorbet; custard; smoothie; and other substances. It should be understood that there is some overlap between the definitions of beverage and food; for example, a beverage can also be a food, and therefore, the machine described for preparing a beverage or food does not preclude the preparation of both.

[0016] As used herein, the terms "precursor material" or "ingredient" can refer to any material that can be processed to form part or all of a beverage or food. Precursor materials can be one or more of the following: powder; crystal; liquid; gel; solid; and others. Examples of beverages that form precursor materials include: ground coffee; milk powder; tea leaves; cocoa powder; vitamin compositions; herbs, such as those used to form herbal / infused teas; flavorings; and other similar materials. Examples of foods that form precursor materials include dried vegetables or broth as anhydrous soup powder; powdered milk; flour-based powders, including custard; powdered yogurt or ice cream; and other similar materials. Precursor material can also refer to any pre-precursor material that can be processed into a precursor material as defined above, i.e., any precursor material that can be subsequently processed into a beverage and / or food. In examples, pre-precursor materials include coffee beans that can be ground and / or heated (e.g., roasted) into precursor materials.

[0017] As used herein, the term "fluid" (as opposed to fluid supplied by a fluid conditioning system) may include one or more of the following: liquids, such as water; milk; others.

[0018] As used herein, the terms “cellulose,” “cellulose-based material,” or “cellulose material” can refer to conventional wood and / or non-wood materials, such as Manila hemp, sisal, jute, bleached and unbleached softwood and hardwood species. Cellulose materials can include regenerated or reconstituted cellulose. As used herein, the term “natural cellulose material” can refer to conventional wood materials that are not regenerated. As used herein, the term “reconstituted or regenerated cellulose material” can refer to natural cellulose materials that have undergone treatment (including reconstituted or regenerated processes), examples of which include rayon and lyocell fibers.

[0019] As used herein, the term "wood pulp" can refer to lignocellulosic cellulose fibrous materials, which can be prepared by mechanically or chemically separating cellulose fibers from one or more of wood, fiber crops, paper, or rags. As used herein, the term "wet forming" can refer to the process of forming from an aqueous solution of fibers. The aqueous solution of fibers can be heated and pressed in a mold to shape the material and remove water from it.

[0020] As used herein, the term "wood pulp-based" can refer to a material or part of a material forming a container, which is one or more of the following: porous; fibrous; cellulose; formed of cellulose material; formed of natural cellulose material; formed of reconstituted or regenerated cellulose material; nonwoven; consisting entirely of wood pulp or a composition of wood pulp, and formed by wet processing. The thickness of the wood-based material can be from 0.25 mm to 0.9 mm, or about 0.5 mm. The wood-based material can be from 200 gsm to 400 gsm.

[0021] As used herein, the term "nonwoven" can refer to nonwoven or knitted woven fabrics. Nonwoven materials can be made of fibers bonded together. As used herein, the term "porous" can refer to a material constructed with pores to allow water (or other liquids) to pass through. As used herein, the term "fibrous" can refer to a material composed of fibers, which may be present in one or more of the material's constituent parts.

[0022] The capsules of this invention have the same properties as Nespresso. The capsules share the same design as the Original Line capsules and are preferably made entirely of compostable material (capsule body and delivery wall), preferably of cellulose-based material, and more preferably of cellulose-based material molded from pulp. The capsules are in the form of a truncated conical cup and have, for example, a diameter of 2-5 cm and an axial length of 2-4 cm.

[0023] In variant embodiments not shown: the capsule may have other cross-sectional shapes, including square, other polygonal, or elliptical; the closure member may be rigid or other non-membrane in form; the flange may alternatively be attached to the upper surface of the closure member, for example, by curling; the sidewalls may alternatively be arranged, including having an inverted tapered shape or aligned with the depth direction, or being curved; the base may alternatively be arranged, including being flat or curved; the flange portion is attached to the storage portion rather than being integrally formed; the closure member is arranged as the storage portion, for example, it includes a cavity; and the flange portion is omitted, for example, the closure member is directly attached to the storage portion.

[0024] As mentioned, the present invention aims to improve the sealing characteristics of known cellulose-based capsules. However, the proposed solution should be compatible with the capsule preparation process in beverage preparation machines, including the efficient and successful ejection of capsules from the preparation unit of the beverage preparation machine.

[0025] According to claim 1, the present invention relates to a biodegradable (preferably compostable) capsule for preparing beverages in a beverage preparation machine including a brewing unit. The capsule comprises: a cup-shaped body made of cellulose pulp and a closing membrane for closing the cup-shaped body; and a liner or coating having a barrier function, which provides a barrier function to the cup-shaped body.

[0026] The cup-shaped body and the closure membrane define a closed cavity for containing beverage or food ingredients.

[0027] The cup-shaped body includes a bottom wall, tubular sidewalls, an annular flange for sealing the closure membrane thereon, and an outwardly extending edge portion connected to the flange.

[0028] In the context of this invention, the term "cellulose pulp" refers to a pulp comprising at least 50% by weight, preferably in the range of 80% to 100% cellulose fibers.

[0029] The term "cellulose fiber" refers to a fiber having a wood and / or no wood source. As a non-limiting example, the fiber includes: hardwood cellulose fiber, softwood cellulose fiber, wheat fiber, corn fiber, bagasse fiber, bamboo fiber, cotton fiber, other similar vegetable or plant fibers, or combinations thereof.

[0030] The cup-shaped body of the capsule is preferably obtained by molding dry or wet (preferably wet) cellulose pulp in a mold.

[0031] According to the present invention, the annular flange is made of a cellulose-based material (preferably a cellulose pulp material) and includes a first portion.

[0032] It should be noted that the first portion of the annular flange extends from the sidewall of the cup-shaped body on the annular flange and is integral with both the sidewall of the capsule and the annular flange. In this case, no additional elements / components are glued or sealed to the annular flange, thereby avoiding additional post-forming steps during the production of the capsule.

[0033] According to the present invention, the cellulose-based material of the first portion of the annular flange has a porosity between 30% and 70%, preferably between 50% and 70%.

[0034] This portion of the annular flange has a higher porosity than the other portions of the flange and the other portions of the capsule, which means that this portion of the annular flange has a lower density than the rest of the capsule.

[0035] In fact, porosity and density have an inverse relationship. Porosity refers to the volume percentage of vacant space in a material, while density is the mass per unit volume of a substance.

[0036] In use, the first portion of the annular flange engages with the edge of the capsule encapsulation component of the beverage preparation machine to improve sealing during beverage preparation.

[0037] Porosity (or void fraction) is defined as a measure of the void (i.e., “empty”) space in a material, and is the fraction of the volume of voids to the total volume. Porosity is expressed here as a percentage between 0% and 100%.

[0038] The first portion of the annular flange, having a specific porosity, extends along the annular flange by a radial distance d1 between 0.4 mm and 0.9 mm, preferably between 0.5 mm and 0.75 mm. Furthermore, this first portion may extend directly from the sidewall.

[0039] The proposed radial extension and the position of the first portion of the annular flange ensure that, during use of the capsule in the beverage preparation machine, the edge of the capsule encapsulation member of the beverage preparation machine will interact with the defined portion of the annular flange. The annular flange and the first portion of the annular flange also ensure alignment in the capsule holder of the brewing unit during use.

[0040] Additionally, the first portion has a thickness between 0.9 mm and 1.5 mm. The thickness of this first portion is greater than the thickness of the sidewall and the edge portion, which are typically between 0.4 mm and 0.7 mm thick. This greater thickness of the first portion of the flange ensures complete and effective contact between the first portion of the capsule flange and the edge of the encapsulation member during the closure of the capsule seat. Advantageously, this fit between the edge of the capsule encapsulation member and the first portion of the annular flange improves sealing during beverage preparation.

[0041] According to another feature, the density of the cellulose-based material in the first portion of the annular portion is between 0.2 g / cm³ and 1 g / cm³, preferably between 0.4 g / cm³ and 1 g / cm³, and more preferably between 0.6 g / cm³ and 1 g / cm³, thereby providing localized softness in interaction with the edge of the encapsulating member. The density of the cellulose-based material in the other portions of the capsule is preferably greater than 1 g / cm³.

[0042] It is also proposed that the first portion of the annular flange includes specific roughness properties, and is particularly rougher than the other portions of the capsule. As an example, the roughness of the first portion of the annular flange may be greater than 20 micrometers, while the roughness of the other portions of the capsule may include between 2 and 10 micrometers, preferably between 2 and 6 micrometers.

[0043] The surface roughness is measured according to the relevant standard ISO 3274 as follows.

[0044] Surface roughness (often simply referred to as roughness) is a component of surface texture. It is quantified by the deviation of the direction of the normal vector of the actual surface from its ideal form.

[0045] The local roughness at the first portion of the flange improves the surface interaction between the beverage preparation machine and the capsule at the location of the first portion of the flange.

[0046] In addition to the first portion, the annular flange also includes a second portion adjacent to and extending outward from the first portion. The second portion may have a thickness between 0.4 mm and 0.8 mm and may extend from the first portion by a radial distance (d2) between 0.5 mm and 0.9 mm.

[0047] In particular, the porosity of the cellulose-based material in the second part can be less than 40%.

[0048] The second portion of the annular flange serves as a transition between the first portion and the edge portion of the annular flange. In fact, it is readily understood that changes in porosity, density, or roughness are not abrupt, but rather result from a smooth transition of the material's state and properties.

[0049] For example, the edge portion of the cup-shaped body is also integrally made of cellulose-based material with the annular flange, and includes a curled or bent end portion as is common in capsule designs.

[0050] In particular, the end portion may include a treatment region in which the cellulose-based material has a porosity of less than 40%, preferably between 0% and 25%.

[0051] Compared to the first portion of the annular flange, this reduced porosity prevents the capsule from getting stuck in the capsule holder of the beverage preparation machine and helps to eject the capsule from the capsule holder.

[0052] According to the proposed features, the processing region is a compression region, and preferably, the compression region is in a glassy state.

[0053] As a proposal, the treated area is obtained by compressing at least a portion of the edge portion with a force between 17 kN and 45 kN for at least 1 to 2 seconds at a temperature between 150°C and 220°C.

[0054] Due to compression, the processed area has a reduced thickness compared to the unprocessed parts of the cup-shaped body, and the processed area has a thickness between 0.2 mm and 0.5 mm.

[0055] Additionally, due to compression, the density of the cellulose-based material in the processing area ranges between 0.7 g / cm³ and 1.8 g / cm³, typically greater than 1 g / cm³. The local density of the cellulose pulp is generally higher than that of either the sidewall or the annular flange, which contribute to giving the capsule the different functionalities required for proper extraction in a beverage preparation machine.

[0056] This specific characteristic of the cellulose pulp density in the processing area ensures that the capsules do not tilt as they are ejected from the capsule holder of the beverage preparation machine's brewing unit.

[0057] Finally, compared to the untreated portion of the cup-shaped body, the treated area includes one or more of the following material properties:

[0058] Reduced water absorption;

[0059] Increased brittleness;

[0060] Increased stiffness;

[0061] Reduced thickness; and

[0062] Transform cellulose-based materials into a glassy state.

[0063] This is advantageous because it prevents the edge portions from adhering to any part of the capsule holder or the encapsulation components of the capsule seat. It also allows the capsules to be properly handled by the capsule catcher and capsule ejector of the blistering unit.

[0064] Specifically, the processing area may extend partially or completely to the second portion of the annular flange, which forms a transition region between the first portion and the edge portion of the annular flange.

[0065] Therefore, this provides a smooth transition of material properties between the first portion and the edge portion of the annular flange, which are the parts that interact with different elements of the foaming unit and perform different functions requiring opposite technical features.

[0066] According to one possible feature, the closure membrane of the capsule is biodegradable and / or compostable, and integrates at least one of a filter layer, a carrier layer, and a gas and / or water vapor barrier layer. Typically, the closure membrane is attached to the annular flange of the capsule on one side of the cup opening (i.e., on the side opposite to the first and second portions).

[0067] More specifically, the closed membrane is preferably fabricated as a laminate consisting of multiple material layers with different and specific properties. The closed membrane preferably integrates at least one of a filter layer, a carrier layer, and a gas and / or water vapor barrier layer. The closed membrane is preferably made of a biodegradable material, most preferably of a compostable material, and therefore is itself biodegradable and / or compostable.

[0068] The closure membrane may be flat, i.e. not formed in a three-dimensional shape, so that after the capsule is filled with ingredients (preferably beverage ingredients), it is sealed to the edge of the annular flange of the cup-shaped body opening, the edge being opposite to a portion of the annular flange having a specific roughness property.

[0069] According to another embodiment, the capsule may include a barrier layer attached to the inner and / or outer surface of the cup-shaped body made of cellulose pulp. Therefore, preferably, the aforementioned "barrier liner" is laminated onto the inner and / or outer surface of the body after the cup-shaped body of the capsule has been molded.

[0070] The barrier liner is preferably a gas and / or water vapor barrier liner. In particular, the barrier liner is for the barrier of oxygen.

[0071] The barrier liner is made of one layer (preferably several layers).

[0072] The barrier liner is made of a known single-layer or multi-layer polymer liner, preferably comprising, for example, a non-fossil-derived polymer or a bio-derived polymer, and is attached to the inner surface of the cellulose slurry cup-shaped body of the capsule.

[0073] The preferred multilayer barrier liner includes a core layer with oxygen and / or water vapor barrier properties, which is used to seal the barrier liner to a sealing layer surrounding the cellulose pulp material, and is preferably used to seal a second outer sealing layer surrounding the closure membrane so that the capsule is closed after it has been filled with the ingredients.

[0074] Preferably, the oxygen / water vapor or water barrier of both the sealing film and the cup-shaped body is selected to provide a sufficient shelf life depending on the nature of the beverage ingredients. For example, for coffee, the expected shelf life could be 12 months.

[0075] Preferably, the chamber defined by the capsule body and the capsule's closing membrane is substantially free of oxygen and water vapor, and the empty space is saturated with an inert gas (such as nitrogen, carbon monoxide, and combinations thereof), which also helps to extend the capsule's shelf life. Preferably, the capsule has an internal gas pressure higher than atmospheric pressure due to gases contained in the coffee and released into the chamber after sealing, such as carbon monoxide and carbon dioxide.

[0076] As mentioned, preferably, the cup-shaped body, its barrier liner, and / or the closing membrane are made of a material capable of home composting. The capsule according to the invention generally means recycling in a recycling process organized at an official recycling facility according to national regulations (e.g., in a paper recycling stream, or in a general waste recycling or processing stream). However, in cases where the capsule is placed in nature, in home compostable waste, or in a landfill, the capsule is designed to have a material that is naturally readily degraded by bacteria under the temperature and humidity conditions naturally present in nature. In this way, it is ensured that such a capsule will not remain in nature and will naturally disappear within a short period (in principle, a few weeks) under conditions defined by home compostability standards.

[0077] More precisely, home compostability is now well defined at the national level, primarily based on the international standard EN 13432; therefore, further detailed definition is unnecessary in this specification. Materials or products conforming to these standards can be identified by a conformity mark indicating their home compostability. Some examples of national-level home compostability certifications include, but are not limited to, the following. The certification body TÜV AUSTRIA BELGIUM offers such home compostability certification schemes, and DIN CERTCO offers home compostability certification according to Australian standard AS 5810. Italy has a national standard for composting at ambient temperature, UNI 11183:2006. In November 2015, the French standard “NFT51-800 Plastics – Specifications for Plastics Suitable for Home Composting” was introduced. This standard is covered in the DIN CERTCO scheme.

[0078] Preferably, but not exclusively, the capsule of the present invention is a disposable coffee capsule.

[0079] The present invention also discloses a system comprising capsules as described in the invention and a beverage preparation machine for preparing the beverages and / or food thereof. The beverage preparation machine of the system comprises:

[0080] The capsule retainer portion is used to hold the capsule on one side of the closed membrane;

[0081] A capsule encapsulation member for holding the capsule inside the beverage preparation machine, the capsule encapsulation member including an edge that interacts with a portion of an annular flange having specific surface roughness characteristics when encapsulating the capsule, in order to improve sealing during beverage preparation;

[0082] A liquid injection device for supplying liquid into the capsule;

[0083] A processing unit for processing the ingredients of the capsule, the processing unit including a penetrating element for piercing the bottom wall of the capsule; and

[0084] A circuit used to control the processing unit.

[0085] Therefore, the beverage preparation machine preferably includes a capsule retainer for receiving and tightly sealing the capsule, and a pressurized liquid supply system for supplying the liquid into the capsule. This type of equipment and machine is, for example, commonly used for extracting traditional Nespresso. Those devices for the capsule.

[0086] According to the present invention, the use of the capsules as described above in a beverage preparation machine is also disclosed.

[0087] The beverage is prepared by mixing the fluid substance with the ingredients contained in the capsule. Preferably, the ingredients are selected from the following list: roasted and ground coffee, compressed or uncompressed coffee, soluble powdered coffee, or leaf tea. Dairy ingredients (such as milk or creamer) may also be provided, as well as chocolate, fruit juice, soup, vegetable juice, broth, smoothies, fruit puree, vegetable sauce, cream, chicory, barley, cooking aids, soup stock, infant formula, or combinations thereof, in powdered soluble form, liquid concentrate with various viscosities, or gel form.

[0088] The most preferred ingredient is roasted and ground coffee.

[0089] The capsule of the present invention can generally interact with beverage and / or food preparation machinery (equipment), such as by introducing a diluent, preferably a liquid (e.g., hot water, cold water, or ambient water), into a container; mixing such a diluent; or otherwise interacting with the beverage ingredients. By stating "mixing the diluent with the beverage ingredients," all ingredients contained in the capsule are intended to be in a form compatible with the general mixing operation (dissolving, extracting, or filling) of the diluent to obtain the beverage product.

[0090] The present invention also provides a method for preparing beverages and / or food products from beverage and / or food ingredients of capsules according to the present invention in a beverage preparation machine, the method comprising:

[0091] A capsule is inserted into a beverage preparation machine, which includes a capsule holder portion forming a capsule seat and a capsule encapsulation member, the capsule encapsulation member including an edge portion that interacts with a portion of the capsule's annular flange in a fluid-impermeable manner.

[0092] The permeator element of the machine is used to penetrate the bottom wall of the cellulose pulp of the capsule to provide a fluid inlet.

[0093] The regulated fluid is supplied to the beverage and / or food ingredients in the capsule via the fluid inlet.

[0094] Processing the beverage and / or food ingredients,

[0095] The capsule is released from both the capsule holder and the capsule encapsulation member by opening the capsule holder, and

[0096] Guide the capsule toward the ejection channel of the beverage preparation machine.

[0097] These biodegradable / compostable capsules, systems, and methods ensure the complete and efficient extraction of capsules and provide an optimized consumer experience in terms of the sensory characteristics of coffee and capsule handling in beverage preparation machines.

[0098] To provide a basic understanding of the various aspects of the subject matter described herein, the above summary is provided to outline some embodiments. Therefore, the features described above are merely illustrative and should not be construed as limiting the scope or substance of the subject matter described herein in any way. Furthermore, the above and / or foregoing embodiments can be combined in any suitable manner to provide other embodiments. Other features, aspects, and advantages of the subject matter described herein will become apparent from the following detailed description, description of the drawings, and claims. Attached Figure Description

[0099] Further features and advantages of the invention are described below in the description of the presently preferred embodiments given with reference to the accompanying drawings, and these features and advantages will be apparent from the description, wherein:

[0100] Figure 1 This is a perspective view of one embodiment of the capsule according to the present invention.

[0101] Figure 2 yes Figure 1 A side view of the capsule.

[0102] Figure 3A and Figure 3B yes Figure 1 The capsules are encapsulated in the capsule encapsulation component of the beverage preparation machine when the encapsulation component is in contact with... Figure 1 Schematic partial longitudinal cross-sectional views of the capsules before and after their interaction.

[0103] Figure 4A This is a schematic cross-sectional view of the cup-shaped body of the capsule, which shows the variation in porosity of the material in different parts of the cup-shaped body.

[0104] Figure 4B yes Figure 4A Enlarged view of the part indicated by the middle arrow W1.

[0105] Figure 5 It presents the encapsulation components of a beverage preparation machine and Figure 4B A side sectional view showing the interaction of parts of the capsule.

[0106] Figure 6 This is a longitudinal sectional view of the brewing unit of a beverage preparation machine, in which the capsule holder accommodates the capsules. Detailed Implementation

[0107] Before describing several embodiments of the system, it should be understood that the capsules, systems, and methods of the present invention are not limited to the details of the construction or process steps mentioned in the following detailed description. It will be apparent to those skilled in the art who will benefit from this disclosure that the capsules, systems, and methods of the present invention can be implemented in other embodiments and can be practiced or carried out in a variety of ways.

[0108] With reference to the accompanying drawings presented above, and in light of the following explanations, this disclosure can be better understood:

[0109] exist Figures 1 to 5 The image shows a proposed embodiment of capsule C according to the invention for preparing a beverage in a beverage preparation machine. The capsule is designed to be inserted into the beverage preparation machine for extraction, as in... Figure 3A and Figure 3B As can be seen in. For example, in Figure 1 and Figure 2 The capsule, as detailed in the image, includes a cup-shaped body 1 opening at a first end and a mechanism for closing the cup-shaped body 1 at the opening location. Figure 2 (2) Closed membrane.

[0110] The cup-shaped body 1 is made of cellulose-based material, so the cellulose pulp in the proposed embodiment is biodegradable, preferably compostable.

[0111] The term "cellulose pulp" refers to a pulp comprising more than 50% by weight of cellulose fibers, preferably in the range of 80% to 100%.

[0112] The term "cellulose fiber" refers to a fiber having a wood and / or no wood source. As a non-limiting example, the fiber includes: hardwood cellulose fiber, softwood cellulose fiber, wheat fiber, corn fiber, bagasse fiber, bamboo fiber, cotton fiber, other similar vegetable or plant fibers, or combinations thereof.

[0113] The cup-shaped body of the capsule is preferably obtained by molding dry or wet (preferably wet) cellulose pulp in a mold.

[0114] Alternatively, the cup-shaped body 1 can be formed from a sheet of cellulose pulp by deforming it into a mold to give the sheet the desired cup shape, as is commonly done by those skilled in the art.

[0115] The cup-shaped body 1 includes at least a bottom wall 4 (closing the cup-shaped body at its second end), a tubular sidewall 5, an annular flange 3, and an outwardly extending edge portion 6, the annular flange being connected to the sidewall 5 for sealing the closure membrane 2 thereon, and the outwardly extending edge portion being connected to the annular flange 3.

[0116] like Figure 1 and Figure 2 As shown, the cup-shaped body 1 is preferably rotationally symmetrical. Preferably, the tubular wall 5 has a truncated conical shape, a circular cross-section, and a diameter that increases toward the annular flange 3.

[0117] Preferably, when in the side view (e.g.) Figure 2 When observed in the first inclined direction M1 (as shown), the tubular sidewall 5 is... Figure 2 and Figure 4B As shown, it is inclined relative to the longitudinal axis A of the cup-shaped body 1.

[0118] The bottom wall 4 preferably includes a first inclined wall 4A and a second wall 4B to define a shallow concave volume. The first inclined wall 4A preferably has a truncated conical shape, a circular cross-section, and a diameter that increases toward the side wall 5. The second wall 4B is preferably flat (e.g., Figure 2 (as shown) or protruding (from the viewpoint of chamber 1A, i.e., protruding inward toward chamber 1A – see Figure 4A ).

[0119] The cup-shaped body 1 also includes a rigid portion 7 disposed between the side wall 5 and the bottom wall 4 to harden the cup-shaped body of the capsule. Specifically, the rigid portion 7 is designed to harden the bottom wall 4, which forms one or more penetrating elements 12 (such as...) of the beverage preparation machine. Figure 3A and Figure 3B (As shown) The perforated area.

[0120] The annular flange 3 includes a first portion 3A having specific material and surface properties and a second portion 3B adjacent to the first portion 3A. Furthermore, the annular flange 3 includes a flat surface 3C on its side facing the opening of the cup-shaped body 1, which is used to seal the closing membrane 2 thereon.

[0121] The edge portion 6 extends outward from the second portion 3B of the annular flange 3 as a curved and / or curled extension 6A.

[0122] The sidewall 5, the annular flange 3, and the edge portion 6 are integral and part of the cup-shaped body 1. Therefore, they are made of the same material and are biodegradable, preferably compostable.

[0123] In the proposed embodiment, the cup-shaped body is made of molded cellulose pulp. The thickness of the sidewall 5 is in the range of 0.35 mm to 0.7 mm.

[0124] This portion 3A is integral with both the sidewall 5 of the capsule and the annular flange 3. Therefore, portion 3A is also made of cellulose pulp.

[0125] The cellulose-based material of the first part 3A of the annular flange 3 has a porosity between 30% and 70%, preferably between 50% and 70%.

[0126] exist Figure 4A , Figure 4B and Figure 5 The diagram schematically indicates the porosity of different portions of the capsule body 1. The porosity of different portions is represented by different shading.

[0127] exist Figure 4A The paper presents a cross-section of the cup-shaped body 1, which shows the porosity of different parts of the cup-shaped body. Figure 4B yes Figure 4A The enlarged view indicated by the middle arrow.

[0128] As mentioned, porosity is a measure of the pore space in a material, and the higher the porosity, the greater the pore space. In the current case where the material of the cup-shaped body is molding pulp, the porosity of the second part 3A is important, meaning that at this location, the molding pulp is able to retain water in the pore space.

[0129] Porosity can typically be measured using one of the following methods, which is not exhaustive.

[0130] Direct method (determine the total volume of the porous sample, then determine the volume of the non-porous framework material) ).

[0131] Optical methods (e.g., determining the relationship between the area of ​​a material and the area of ​​a hole visible under a microscope).

[0132] This method utilizes industrial CT scans to create 3D renderings of external and internal geometry (including voids) and employs computer software to perform defect analysis.

[0133] The absorption method involves immersing a porous sample in a fluid that preferentially wets the pores under vacuum.

[0134] Water saturation method ( ).

[0135] Water evaporation methods ( ).

[0136] Part 3A is designed to mate with the edge 8 of the capsule encapsulation component 9 of the beverage production machine 10, such as Figure 3A , Figure 3B and Figure 5 As shown.

[0137] When the capsule is inserted into the beverage preparation machine 10, at least one edge 8 of the capsule encapsulation member 9 of the beverage preparation machine 10 mates with the first portion to provide a tight fit. In fact, during use, this fit improves the seal between the encapsulation member 9 and the capsule 1 during beverage preparation due to the specific surface characteristics of the first portion 3A of the annular flange 3.

[0138] The high porosity of the first part 3A (cellulose pulp material) not only allows the edge 8 of the encapsulation member 9 to effectively contact the annular flange 3 (at the location of the first part 3A) by penetrating the material of the first part 3A, but also allows the absorption of water located in the capsule seat for injection into the capsule by a beverage preparation machine. The first part 3A, as part of the annular flange 3, is positioned close to and continuous with the sidewall 5.

[0139] The first part 3A extends on the annular flange 3 by a radial distance d1 between 0.4 mm and 0.9 mm, preferably between 0.5 mm and 0.75 mm, and is generally closely continuous with the sidewall 5 of the cup-shaped body 1.

[0140] The thickness of the cellulose pulp at the location of the first part 3A is between 0.9 mm and 1.5 mm, and is greater than the thickness of the sidewall 5.

[0141] In addition to the porosity characteristics presented above, the material density of the cellulose pulp in the first part 3A of the annular flange 3 includes a range of 0.2 g / cm3 to 1 g / cm3, preferably between 0.4 g / cm3 and 1 g / cm3, and more preferably between 0.6 g / cm3 and 1 g / cm3.

[0142] In the context of this invention, the term "density" refers to the "volume density" of a material, which is the mass per unit volume of the material. In the present case, the material is a cellulose-based material, particularly a pulp-based material having a basis weight of about 350 g / m².

[0143] The given characteristics of the first portion 3A of the flange allow the edge 8 of the encapsulation member 9 to penetrate the first portion 3A when the capsule seat is closed. For example, the edge 8 may penetrate the first portion 3A to a depth that may be between 0.4 mm and 0.7 mm, depending on the thickness and softness of the cellulose-based material of the first portion 3A.

[0144] The detailed interaction is Figure 5 As shown, the edge 8 of the encapsulating member 9 has entered the cellulose pulp material of the first part 3A of the annular flange.

[0145] This ensures that the edge 8 of the encapsulation member 9 contacts the first part 3A on an optimized surface to improve the seal between the encapsulation member 9 of the capsule seat and the capsule.

[0146] In the proposed cellulose pulp molded capsule, the controlled porosity of the first portion 3A of the annular flange 3 is therefore important for improving the fit between the encapsulation member 9 and the capsule and thus preventing leakage between the capsule holder and the capsule in the beverage machine.

[0147] Different methods can be used to obtain this specific porosity of the cellulose pulp in the first part 3A of the annular flange 3.

[0148] For example, in possible methods, specific control of molding parameters can result in different densities and therefore different porosities in different parts of the capsule body.

[0149] In another proposed method, the use of molding equipment with different molding parts can result in different thicknesses, densities, and porosities in different parts of the capsule body, which can be pressed and compacted according to different pressing and compaction parameters.

[0150] In conclusion, the shape, size, porosity, and density of the first portion 3A of the annular flange 3 ensure a seal during beverage preparation. This seal is achieved through localized interactions, such as those between portions 3A (e.g., ...). Figure 4A The compaction and / or deformation of the cellulose pulp (as shown) is achieved.

[0151] The second portion 3B of the annular flange extends outward from the first portion 3A and is continuous with the first portion, and can be regarded as the middle portion between the first portion 3A of the annular flange and the edge portion 6.

[0152] The second part 3B extends from the first part 3A and includes a radial distance d2 between 0.5 mm and 0.9 mm, and has a thickness in the range of 0.5 mm to 0.8 mm.

[0153] Because the thickness of the first part 3A (in the range of 0.9 mm to 1.5 mm) is greater than the thickness of the second part 3B (in the range of 0.2 mm to 0.8 mm), there is a step between the first part 3A and the second part 3B.

[0154] The physical properties of Part 3B are adjusted to limit the interaction with the encapsulation member 9 so that the capsule can be easily separated from the encapsulation member at the end of the extraction process.

[0155] The density of Part 2, 3B, is between 0.45 g / cm³ and 1.8 g / cm³, and its porosity is less than 40%.

[0156] The differences in porosity and density of the cellulose pulp material between Part 3A and Part 3B are schematically presented in the accompanying drawings, such as in... Figure 4B and Figure 5 The use of different shading is particularly noticeable. However, the transition from one porosity / density to another may not be as abrupt as represented, but is most likely more gradual.

[0157] As mentioned and as shown in the figure, the edge portion 6 is the outermost extending part of the capsule body 1. It is positioned to be continuous with the second portion 3B of the annular flange 3, and thus integral with the annular flange 3 and the sidewall 5, and is therefore made of a cellulose-based material.

[0158] The end portion 6A is shown as a curved portion in the figure; however, it can have different alternative geometries, such as a curled portion.

[0159] In addition, the edge portion 6 includes an end portion 6A, which includes a processing area 6B.

[0160] As shown in the figure, the processing portion extends over the entire edge portion 6. However, it can extend over a limited area of ​​the edge portion 6.

[0161] In processing zone 6B, the cellulose pulp is compressed. The level of compression can be varied as needed and can reach a level where the cellulose pulp undergoes physical modification to transform and reach a glassy state.

[0162] Therefore, compared with the untreated portion of the cup-shaped body (e.g., the sidewall 5 and / or the first portion 3A of the annular flange 3 of the cup-shaped body 1), the treated area 6B has a reduced thickness as well as reduced porosity and water absorption.

[0163] In the treatment section 6B, the cellulose-based material has a porosity of less than 40% (preferably between 0% and 25%), which means that the pulp material is less permeable than the first section 3A of the annular flange 3.

[0164] Due to compression, the thickness of the processed area is between 0.2 mm and 0.5 mm, which is more than 45% smaller than the first portion 3A of the annular flange 3.

[0165] In treatment zone 6B, the density of the cellulose-based material is greater than 0.7 g / cm³, preferably between 0.7 g / cm³ and 1.8 g / cm³. Therefore, treatment zone 6B becomes harder and more brittle, which is advantageous for ejecting the capsule from the capsule holder once the capsule has been extracted.

[0166] Preferably, the processing area 6B includes the entire edge portion 6, including the end portion 6A with a curved region.

[0167] The treated area 6B can be obtained by compressing the edge portion with a force ranging from 17kN to 45kN for at least 1 to 2 seconds at a temperature between 150°C and 220°C.

[0168] Using a mold with a specific compression section (which can be heated to specifically compress the area to be processed) is a possible process for obtaining the processed area 6B during the wet molding process of the cup-shaped body 1.

[0169] Alternatively, a post-processing compression step can be performed after molding the cup-shaped body 1.

[0170] like Figure 4B and Figure 5 As can be seen, the processing area 6B also extends to the second part 3B of the annular flange 3, which means that the edge part 6 including the curved part 6A and the second part 3B are both processed and thus become part of the processing area 6B.

[0171] However, the processing area 6B may also extend only partially onto the second portion 3B of the annular flange 3.

[0172] In the process of preparing beverages and / or food from the proposed capsules in a beverage preparation machine.

[0173] The capsule is first inserted into a beverage preparation machine, as shown, which includes a capsule holder portion 11 and a capsule encapsulation member 9. The capsule encapsulation member 9 includes at least one edge portion 8 that interacts with a portion 3A of the annular flange 3 of the capsule in a fluid-impermeable manner.

[0174] Then, the bottom wall 4 of the cellulose pulp of the capsule is pierced by one or more penetrating elements 12 of the machine to provide a fluid inlet.

[0175] The machine also supplies regulated fluid (typically water) to the beverage and / or food ingredients (typically roasted and ground coffee) of the capsule via the fluid inlet and the liquid injection device 13 of the beverage preparation machine 10, and

[0176] The beverage and / or food ingredients are then processed by a beverage machine and extracted to serve the beverage (usually coffee) to the consumer.

[0177] Combination Figure 3A , Figure 3B (This is a schematic diagram of the brewing unit) and Figure 6 The beverage preparation machine 10 includes a movable encapsulation member 9 and a capsule holder 11 in the form of a support plate for supporting the capsule's closure membrane 2. Specifically, the encapsulation member 9 is movable from an initial position (not shown) and a brewing position, the initial position allowing the capsule to be introduced into the beverage preparation machine.

[0178] Figure 3B The brewing location is shown, and Figure 3A This shows the capsule holder closing to the middle position on the capsule, and Figure 6 This shows the position where the capsule holder is opening after the capsule has been extracted.

[0179] exist Figure 3B In this configuration, the encapsulation member 9 and the support plate 11 tightly encapsulate the capsule. In this configuration, a processing unit (not shown) including circuitry (not shown) controls the injection of pressurized liquid into the capsule by the liquid injection device 13 through an inlet opening formed by one or more penetrating elements 12 of the beverage preparation machine 10.

[0180] In this embodiment, the three penetrator elements 12 are designed to pierce the bottom wall 4 of the cup-shaped body 1. When liquid is injected into the capsule and the pressure inside the capsule increases, the closure membrane interacts with the support plate 11, thereby opening the closure membrane and allowing the beverage to flow out of the capsule.

[0181] Once the extraction is complete, and as Figure 6As can be seen in more detail, during the closure of the capsule holder, the capsule is hooked by the capsule catcher 14 of the encapsulation member 9, and once the capsule extraction is complete, the capsule holder opens and the encapsulation member 9 retracts. During opening, the capsule catcher 14 ensures that the capsule does not remain stuck to the capsule holder 11 of the capsule holder. Furthermore, the capsule edge portion 6 encounters the capsule ejector 15 of the brewing unit, and the capsule is completely released and falls into the ejection channel 16. The capsule is then able to fall into the capsule chamber (not shown) of the beverage preparation machine by gravity.

[0182] The operation of the beverage preparation machine 10 and the technical features of its various components are well known to those skilled in the art, and therefore will not be described in detail.

[0183] Because of the processing area 6B of the edge portion 6, the capsule edge portion 6 will not stick to any part of the capsule seat, and the release of the capsule will occur without any tilting of the capsule, which allows the capsule to fall directly into the capsule compartment (not shown).

[0184] The closure membrane 2 of the cellulose pulp-based capsule C is made of a known material, for example, it may integrate a biodegradable polymer membrane layer. The closure membrane 2 is made of at least one compostable polymer, so that it can be put into compostable waste, and more preferably, the cup-shaped body can also be put into compostable waste.

[0185] The closed membrane 2 can be flat, that is, it does not form a three-dimensional shape.

[0186] However, the closed membrane 2 is not explicitly described in detail in the figure. To ensure optimized extraction, it can be envisioned as a laminate that includes at least a carrier layer, a filter layer, and a gas (e.g., oxygen) and / or water vapor barrier layer.

[0187] The closing membrane 2 preferably also includes a sealing layer oriented toward the cavity 1A of the cup-shaped body 1.

[0188] Typically, if the capsule has an internal gas pressure higher than atmospheric pressure, the closure membrane 2 can be in a convex form, that is, protruding outward relative to the chamber 1A (e.g., Figure 2 (As shown).

[0189] The closing membrane 2 is sealed to the annular flange 3 on the side of the cup-shaped body opening so that the capsule can be closed after the capsule is filled with beverage ingredients.

[0190] As shown in the figure (see Figure 4A , Figure 4B and Figure 5The cup-shaped body 1, made of molded cellulose pulp, includes a barrier layer 20 that at least blocks oxygen and is made of at least one layer (preferably several layers). The barrier liner 20 may also integrate a water vapor / water vapor barrier function.

[0191] Preferably, after molding the cup-shaped body 1 of the capsule, the barrier liner 20 is attached to the inner surface of the cellulose pulp cup-shaped body in a known manner. However, for example, the barrier liner 20 is laminated onto the inner and / or outer surfaces of the body.

[0192] Preferably, the barrier liner 20 is made of at least one compostable polymer, allowing the capsule or at least the cup-shaped body to be disposed of in compostable waste.

[0193] Preferably, the multilayer barrier liner includes a core layer having oxygen and / or water vapor barrier properties, which is used to surround the barrier liner with a sealing layer that seals the cellulose pulp material.

[0194] As a non-limiting example, the barrier liner may include one or more of the following layers:

[0195] The outermost polymer layer comprises a biodegradable polymer selected from the following list: polybutylene succinate (PBSA / bioPBS), polybutylene adipate (PBAT), starch, cellulose derivatives, polylactic acid (PLA), polyhydroxyalkanoates (PHA), or combinations thereof.

[0196] A first adhesive layer comprising a biodegradable modified or functionalized polyolefin.

[0197] The barrier layer comprises a polymer selected from the following list: butene glycol-vinyl alcohol copolymer (BVOH), polyvinyl alcohol (PVOH), vinyl alcohol polymers or copolymers, polyglycolic acid ester (PGA), or combinations thereof.

[0198] The second adhesive layer comprises a biodegradable modified or functionalized polyolefin.

[0199] The innermost polymer layer comprises a biodegradable polymer selected from the following list: polybutylene succinate (PBSA), polybutylene adipate terephthalate (PBAT), starch, cellulose derivatives, polylactic acid (PLA), polyhydroxyalkanoates (PHA), or combinations thereof.

[0200] Preferably, the barrier liner 20 is disposed on all inner surfaces of the cup-shaped body 1 so as to define at least the entire chamber 1A for containing beverage substances.

[0201] The barrier liner 20 is made of a known single-layer or multi-layer polymer liner, including, for example, non-fossil-derived polymers or bio-derived polymers, and is attached to the inner surface of the cellulose slurry cup-shaped body of the capsule.

[0202] Alternatively (not shown), the cup-shaped body may include a coating integrated with an oxygen and / or water vapor barrier material.

[0203] Preferably, both the closure membrane and the cup-shaped body are selected to provide sufficient shelf life depending on the nature of the beverage ingredients. For example, for coffee, the expected shelf life could be 12 months.

[0204] Preferably, the cup-shaped body 1, the closing membrane 2, and the barrier liner 20 are made of a compostable material (such as one or more of the materials listed above), so that the body can be put into compostable waste.

[0205] Therefore, as previously mentioned, the whole capsule is fully biodegradable and, most preferably, compostable.

[0206] In the proposed system, capsule C interacts with beverage preparation machine 10 as previously described.

[0207] Due to the properties of the first part 3A of the annular flange 3, the edge 8 of the capsule C and the encapsulation member 9 for beverage preparation interacts with improved sealing during beverage preparation.

[0208] Furthermore, due to the processing area 6B of the edge portion 6, the extracted capsule does not adhere to any part of the capsule holder, allowing the capsule to be correctly ejected and removed from the capsule holder. Additionally, due to the increased local density of the processing area 6B (compared to other parts of the capsule body 1), the capsule's tilt at the entrance / at the ejection channel is reduced, and the capsule falls directly into the capsule chamber (not shown) of the beverage preparation machine.

[0209] By using the proposed cellulose-based pulp molded capsules, the close interaction between the beverage preparation machine and the capsules is enhanced, thereby avoiding or at least reducing the extra liquid (water) falling into the prepared beverage.

[0210] It should be understood that various changes and modifications to the currently preferred embodiments of the capsule described herein will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the scope of the invention as covered by the appended claims.

[0211] In the claims, any reference marks placed between parentheses should not be construed as limiting the claims. The word “comprising” does not exclude the presence of other elements or steps besides those listed in the claims. Furthermore, as used herein, the terms “a” or “an” are defined as one (type) or more (types). Additionally, the use of introductory phrases such as “at least one” and “one or more” in the claims should not be construed as limiting any other claim element introduced by the indefinite article “a” or “an” to including only one such element, even when the same claim includes the introductory phrases “one or more” or “at least one” and indefinite articles such as “a” or “an”. The same applies to the use of definite articles. Unless otherwise specified, terms such as “first” and “second” are used to arbitrarily distinguish the elements described by such terms. Therefore, these terms are not necessarily intended to indicate the time or other priority of such elements. The mere fact that certain measures are stated in mutually different claims does not imply that a combination of these measures cannot be used advantageously.

[0212] Unless otherwise expressly specified as incompatible, or if the physics or other aspects of the embodiments, examples, or claims prevent such combinations, the features of the foregoing embodiments and examples, as well as those of the following claims, may be arranged and combined in any suitable manner, especially where doing so has a beneficial effect. This is not limited to any particular beneficial effect, but may arise from "post-hoc" beneficial effects. That is, the combination of features is not limited to the form described, and in particular not to the form (e.g., numbering) of one or more examples, one or more embodiments, or one or more dependent claims. Furthermore, this also applies to the phrases "in one embodiment," "according to one embodiment," etc., which are merely stylistic forms of wording and should not be construed as limiting the following features to a single embodiment, but rather to all other instances of the same or similar wording. That is, reference to "a," "an," or "some" embodiments may refer to any one or more and / or all of the disclosed embodiments or combinations thereof. Similarly, reference to "the" embodiment may not be limited to the preceding embodiment.

[0213] The foregoing description of one or more specific embodiments is provided for illustration and description, but is not intended to be exhaustive or to limit the scope of the invention to the precise forms disclosed. Modifications and variations are possible in light of the foregoing teachings, or may be obtained from practice of various specific embodiments of this disclosure.

Claims

1. A capsule for use with a beverage preparation machine (10) for preparing its beverages and / or food, said capsule being biodegradable and / or compostable and comprising: A cup-shaped body (1) and a closing membrane (2) for closing the cup-shaped body (1), the cup-shaped body (1) and the closing membrane (2) defining a closed cavity for containing beverages and / or food ingredients, the beverages and / or food ingredients preferably being roasted and ground coffee; and a barrier liner (20) or coating that provides a barrier function to the cup-shaped body (1); The cup-shaped body (1) is made of a cellulose-based material, preferably a pulp-based material, and includes a bottom wall (4), a tubular sidewall (5), an annular flange (3), and an outwardly extending edge portion (6), the annular flange being connected to the sidewall (5) for sealing the closure membrane (2) thereon, and the outwardly extending edge portion being connected to the annular flange (3). Its features ， The annular flange (3) is made of a cellulose-based material and includes a first portion (3A) in which the cellulose-based material has a porosity between 30% and 70%, preferably between 50% and 70%. The first portion (3A) of the annular flange (3) engages with the edge (8) of the capsule encapsulation member (9) of the beverage preparation machine (10) to improve sealing during beverage preparation.

2. The capsule according to claim 1, characterized in that, The first portion (3A) of the annular flange (3) extends from the sidewall (5) and is integral with both the sidewall (5) and the annular flange (3) of the capsule.

3. The capsule according to any one of claims 1 or 2, wherein the first portion (3A) extends on the annular flange (3) by a radial distance (d1) between 0.4 mm and 0.9 mm, preferably between 0.5 mm and 0.75 mm.

4. The capsule according to any one of the preceding claims, wherein the first portion (3A) has a thickness between 0.9 mm and 1.5 mm, the thickness being greater than the thickness of the sidewall (5).

5. The capsule according to any one of the preceding claims, wherein the density of the cellulose-based material in the first part (3A) is between 0.2 g / cm3 and 1 g / cm3, preferably between 0.4 g / cm3 and 1 g / cm3, more preferably between 0.6 g / cm3 and 1 g / cm3, and most preferably between 0.8 g / cm3 and 1 g / cm3.

6. The capsule according to any one of the preceding claims, wherein the annular flange (3) further comprises a second portion (3B) adjacent to and extending outward from the first portion (3A), the second portion (3B) having a thickness between 0.4 mm and 0.8 mm, preferably between 0.5 mm and 0.7 mm, and extending a radial distance (d2) between 0.5 mm and 0.9 mm from the first portion (3A).

7. The capsule according to claim 6, wherein the porosity of the cellulose-based material in the second part (3B) is less than 40%.

8. The capsule according to any one of the preceding claims, wherein the edge portion (6) is integrally formed of a cellulose-based material with the annular flange (3) and includes a curled or bent end portion (6A) comprising a treated region (6B) in which the cellulose-based material has a porosity of less than 40%, preferably between 0% and 25%.

9. The capsule according to claim 8, wherein the processing region (6B) is a compression region, preferably in a glassy state.

10. The capsule according to any one of claims 6 or 7 and in conjunction with any one of claims 8 or 9, wherein the treatment region (6B) extends partially or entirely onto the second portion (3B) of the annular flange (3).

11. The capsule according to any one of the preceding claims, characterized in that, The cup-shaped body 1 is made of cellulose pulp, which comprises cellulose fibers at a weight percentage of at least 50%, preferably in the range of 80% to 100%.

12. The capsule according to any one of the preceding claims, wherein the closure membrane (2) is biodegradable and / or compostable, and integrates at least one of a filter layer, a carrier layer, and a gas and / or water vapor barrier layer, and wherein, The closure membrane (2) is connected to the annular flange (3) of the capsule on the side opposite to the first part (3A) and the second part (3B).

13. A system comprising capsules according to any one of claims 1 to 12 and a beverage preparation machine (10) for preparing the beverages and / or food thereof, the machine comprising: Capsule retainer portion (11), the capsule retainer portion being used to retain the capsule on one side of the closure membrane (2); A capsule encapsulation member (9) for holding the capsule inside the beverage preparation machine, the capsule encapsulation member (9) including an edge (8) that interacts with the portion (3A) of the annular flange (3) when encapsulating the capsule, for improving sealing during beverage preparation; A liquid injection device (13) for supplying liquid into the capsule; A processing unit for processing the ingredients of the capsule, the processing unit comprising one or more penetrating elements (12) for piercing the bottom wall (4) of the capsule; and A circuit for controlling the processing unit.

14. Use of the capsule according to any one of claims 1 to 12.

15. A method for preparing beverages and / or food products from capsules according to any one of claims 1 to 10 in a beverage preparation machine, the method comprising: A capsule is inserted into a beverage preparation machine, the beverage preparation machine including a capsule holder portion (11) forming a capsule seat (10) and a capsule encapsulation member (9), the capsule encapsulation member (9) including an edge portion (8) that interacts with a portion (3A) of the annular flange (3) of the capsule in a fluid-impermeable manner. One or more penetrating elements (12) of the machine are used to penetrate the cellulose pulp bottom wall (4) of the capsule to provide a fluid inlet. The regulated fluid is supplied to the beverage and / or food ingredients in the capsule via the fluid inlet. Processing the beverage and / or food ingredients, The capsule is released from both the capsule holder portion (11) and the capsule encapsulation member (9) by opening the capsule seat (10), and The capsule is guided toward the pop-out channel (16) of the beverage preparation machine (10).

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