Reduced-drip cup and capsule for preparing soluble beverages
The capsule's labyrinthine structure and filter wall significantly reduce residual fluid dripping by controlling fluid flow, addressing the issue of post-dispensing leakage and maintaining cleanliness around brewing machines.
Patent Information
- Authority / Receiving Office
- FR · FR
- Patent Type
- Utility models
- Current Assignee / Owner
- GUALA DISPENSING FP SPA
- Filing Date
- 2025-06-25
- Publication Date
- 2026-06-19
AI Technical Summary
Existing soluble beverage capsules experience significant dripping of residual fluids after the dispensing cycle, soiling the area around brewing machines due to the lack of effective mechanisms to manage fluid flow post-dispensing.
A capsule design featuring a labyrinthine structure with narrow, sinuous channels and a filter wall to control fluid flow, reducing the flow rate to 500-2200 cm³/min and minimizing residual fluid leakage through the nozzle.
The design effectively reduces post-dispensing dripping to less than 3 drops/5 s, ensuring minimal environmental soiling and user convenience by containing residual fluids within the capsule until disposal.
Smart Images
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Abstract
Description
Title of the invention: Reduced-drip cup and capsule for preparing soluble beverages
[0001] The present invention relates to a capsule for the preparation of soluble drinks.
[0002] The present invention relates in particular to a capsule cup intended the packaging of concentrated products (for example in powder or granule form) in predetermined doses for single use, for the preparation just before consumption of soluble beverages (such as tea, coffee, infusions, milk, hot chocolate, etc.) by introducing, inside the capsule itself, a fluid under pressure (mainly hot water).
[0003] These known capsules contain a pre-packaged single-use dose of the substance to be dissolved, contained in a plastic container, called a cup, closed by a lid.
[0004] There are various types of automatic or semi-automatic machines for preparing soluble beverages. The operating principle common to these machines involves perforating the capsule's seal and injecting pressurized fluid into the cup. This fluid dissolves the soluble food powder contained within the cup itself, thus preparing the beverage. In these automatic machines, the beverage is dispensed without perforating the bottom of the cup, which is equipped with an outlet channel called a nozzle. This type of capsule incorporates internal opening mechanisms (for example, to pierce, tear, or detach an internal sealing disc) that are activated as soon as a certain pressure level is reached inside the cup.
[0005] At the end of the brewing machine's dispensing cycle, particularly when the capsule is removed from the dispensing chamber, some of the residual fluids still contained inside the cup may escape from the nozzle, causing subsequent dripping that can be inconvenient and time-consuming for the user. It is precisely during the machine's release phase of the used capsule—that is, when the dispensing chamber is opened, the used capsule is removed, and it is disposed of—that this inconvenient and time-consuming dripping occurs, soiling the area around the brewing machine. In brewing coffee capsules, this undesirable effect is less pronounced because, at the end of the dispensing cycle, the coffee grounds (i.e., the insoluble coffee powder) remain in the cup, creating a sponge-like effect and helping to retain the residual fluids.Conversely, in capsules for soluble drinks, . This undesirable effect is very evident because, at the end of the dispensing, there is no more food powder (now completely dissolved to form the drink) in the cup, but only residual fluids.
[0006] The present invention aims to produce a capsule for the preparation of soluble drinks which solves the problems of the prior art while taking into account the needs of the industry.
[0007] In particular, the present invention aims to provide a capsule for the preparation of soluble drinks equipped with means for reducing as much as possible the flow of residual fluids from the nozzle once the capsule has been released from the distribution group of the preparation machine.
[0008] This object is reached by a cup for a soluble beverage preparation capsule, equipped with:
[0009] - in order, from an upper edge that defines an entrance opening, from a wall lateral, of at least one stepped part, of a lower funnel-shaped part which defines an outlet opening;
[0010] - of an internal base with a peripheral edge and a labyrinth;
[0011] - of a sealing disc fixed at least on the peripheral edge and on the labyrinth;
[0012] in which the maze comprises a plurality of maze-forming parts and channels, each channel being defined between two adjacent maze-forming parts and being closed in its upper part by the disk;
[0013] characterized in that the labyrinth has a fluid flow rate between 500 and 2200 cm3 / min.
[0014] The cup according to the invention may comprise at least one of the following features:
[0015] - each channel has a radial pattern, and
[0016] each channel has a sinuous path, or has at least one change of direction, or a plurality of angular curves, or a zigzag or "square wave" path; - the maze comprises between 20 and 30 channels; - the labyrinth canals have a cross-section of less than 0.1 mm2, preferably between 0.09 mm2 and 0.05 mm2; - the cross-section of the channels is polygonal, preferably square or trapezoidal; - the height of the channels is between 0.35 mm and 0.15 mm; - a filtering wall is fixed above the disc; - the filter wall is fixed: — on the peripheral edge, which corresponds to a plane defined by a lower stepped section; or
[0017] — on a peripheral edge corresponding to a plane defined by a stepped part superior; - the filter wall (62) is a paper filter.
[0018] The invention also relates to a capsule for preparing soluble beverages, comprising:
[0019] - a cup as described above;
[0020] - a lid fixed to the edge of the cup so as to close the opening entry;
[0021] - a soluble substance disposed in the cup inside a chamber closed, defined in its upper part by the operculum and in its lower part by the disc.
[0022] In addition, various other features of the invention become apparent from the attached description made with reference to the drawings which illustrate non-limiting embodiments of the invention and where:
[0023] [Fig-1] represents a cross-sectional view of a cup for a capsule for preparing soluble drinks according to the present invention, in one embodiment;
[0024] [Fig.2] represents a top view of an internal base of the cup of [Fig.1];
[0025] [Fig.3] represents a cross-sectional view of a capsule obtained with the cup of the [Fig.l];
[0026] [Fig.4] represents an enlargement of the bottom of the capsule of [Fig.3];
[0027] [Fig. 5] shows a cross-sectional view of a capsule cup for preparing soluble beverages according to the present invention, in another embodiment;
[0028] [Fig.6] represents a top view of an internal base of the cup of [Fig.5];
[0029] [Fig.7], [Fig.8a], [Fig.8b], [Fig.9] represent the preparation steps of a cup according to the present invention for carrying out tests to measure the flow rate of fluid (air) in the labyrinth, and in particular:
[0030] [Fig.7] represents the cutting area of the sealing disc;
[0031] [Fig.8a] represents the cutting area of the filter wall and [Fig.8b] represents the removal of the filter wall;
[0032] [Fig.9] represents the flow path through the maze;
[0033] [Fig. 10] presents the results of a drip test after distribution carried out on commercially known capsules in comparison with a capsule obtained according to the present invention, in some of its embodiment variants.
[0034] With reference to the accompanying figures, a capsule for the preparation of soluble drinks is shown, designated by the reference number 1 and visible in its entirety on [Fig.3].
[0035] The capsule 1 comprises a body, or cup 2, intended to define an internal volume V for containing at least one substance 11 to be dissolved, typically in the form of powder or granules. As a simple example, the substance to be dissolved allows the preparation of drinks such as coffee, tea, infusions, milk, hot chocolate, cappuccino, etc.
[0036] The cup 2 is made of plastic material, preferably by injection molding or co-injection.
[0037] The cup 2 has, on one side, a bottom 3 and, on the opposite side, an inlet opening 21 defined by an edge 4 projecting outwards.
[0038] With the cup 2, it is possible to obtain a capsule 1 usable for the preparation just before consumption of soluble drinks by automatic or semi-automatic machines equipped with a distribution group intended to produce a drink by passing hot water under pressure through the capsule 1. The capsule 1 includes a lid 6 fixed, by gluing or welding, at the edge 4 of the cup 2, and allowing the sealing of the upper part of said cup 2.
[0039] The cup 2 is provided, on the outside, at the level of the bottom 3, with an outlet opening 31, defined by a nozzle 32, allowing the flow of the drink.
[0040] The cup 2 comprises, below the edge 4, a truncated conical side wall 211, followed by at least one stepped part 23, preferably a consecutive pair of stepped parts 23, and terminates by a lower part 24, substantially funnel-shaped, which defines the outlet opening 31.
[0041] The cup 2 is provided, inside, at the level of the bottom 3, with an internal base 33 having at least one relief projecting vertically towards the inside of the cup 2, in the direction of the operculum 6.
[0042] The base 33 includes a peripheral edge 360, defined by a relief, on which a sealing disc 5 is fixed by gluing or welding. The peripheral edge 360 corresponds to the plane defined by a lower stepped part 23.
[0043] The capsule 1 is provided, inside, with a sealed disc 5, placed at the level of the base 33 and serving to ensure the lower seal of the cup 2. The capsule 1 is therefore provided with a closed chamber 12, defined in its upper part by the operculum 6 and in its lower part by the disc 5, inside of which is contained the substance 11, as can be seen in [Fig.3].
[0044] The disc 5 is positioned under the substance 11.
[0045] The disc 5 has barrier properties, preferably to gases and vapor.
[0046] The disc 5 can be made of different materials, for example plastic, in cellulose or aluminium, and according to different manufacturing methods.
[0047] The disk 5 can be multilayer or single-layer.
[0048] According to one embodiment, the disc 5 is fixed at the peripheral edge 360 of the base 33 in a manner that is at least partially flexible, so as to detach at least partially of it under the effect of the increase in pressure inside cup 2.
[0049] In another embodiment, the disc 5 is permanently fixed at the peripheral edge 360 and is preferably equipped with weakened elements (for example, pre-cuts), so as to tear at least partially under the effect of the increase in pressure inside the cup 2.
[0050] In yet another embodiment, the disc 5 is permanently fixed at the peripheral edge 360 and the cup 2 is provided, inside the bottom 3, with perforation or tearing means intended to perforate or tear the disc 5 under the effect of the increase in pressure inside the cup 2. For example, the base 33 is provided with points intended to perforate at least partially the disc under the effect of the increase in pressure inside the volume V.
[0051] During use, the capsule 1 is inserted into a housing provided for this purpose in the extraction machine, which pierces the lid 6 and introduces a pressurized fluid (generally hot water) into the internal volume V containing the food substance. The pressure exerted by the fluid inside the capsule 1 rises until it reaches a given threshold level, or opening pressure, which acts on the disc 5 to tear it in the case of a disc with weakened elements, to detach it from the peripheral edge 360 to which it is fixed in the case of a flexibly fixed disc, or to pierce it against the points of the base 33, as appropriate.
[0052] Preferably, the base 33 includes additional reliefs, made in one piece with the cup 2 or as a discoid insert disposed under the disc 5, inside the lower funnel-shaped part 24.
[0053] The base 33 preferably includes a central part 310, defined by a central relief, covering the outlet opening 31. The central part 310 is provided with at least one connecting opening 311 between the inside of the cup 2 and the outlet opening 31, to allow the drink to flow out of the capsule 1. Preferably, the central part 310 includes a plurality of connecting openings 311.
[0054] Preferably, the base 33 includes a maze 30 for defining a winding path which reduces the passage of the infused beverage towards the nozzle 32 when the pressure inside the capsule 1 falls below a threshold value, or when the pressure ceases completely at the time of the release of the capsule 1 from the brewing group of the machine.
[0055] Preferably, the disc 5 is fixed on the edge 360, on the labyrinth 30 and on the central part 310 of the base 33, as shown in [Fig.4].
[0056] Preferably, a collection hollow 330 is defined between the edge 360 and the labyrinth 30, at the level of the base 33, intended to collect the drink and allow its flow towards the labyrinth 30.
[0057] Preferably, a routing hollow 340 is defined between the labyrinth 30 and the central part 310, at the level of the base 33, intended to collect the drink and to allow its flow, through the openings 311, towards the nozzle 32 and the outside of the capsule 1.
[0058] Preferably, the base 33 also includes, inside the collection hollow 330, a plurality of supports 350, defined by additional reliefs, arranged between the labyrinth 30 and the edge 360. The supports 350 are substantially in the form of a circumferential arc.
[0059] As already indicated, in known soluble beverage capsules, the problem of dripping of residual fluids still contained inside the cup at the end of the dispensing cycle is encountered, in particular when the capsule is removed from the dispensing chamber.
[0060] Advantageously, the cup 2 according to the present invention, and therefore the capsule 1 obtained from this cup, is provided with an improved labyrinth 30 which considerably reduces the flow of fluids remaining inside the cup 2 through the nozzle, and thus reduces so-called post-dispensing dripping. Post-dispensing dripping refers to the loss of liquid droplets flowing from the nozzle 32 of the capsule 1 after this extracted capsule has been released from the extraction machine, and in particular from the moment the dispensing chamber is opened.
[0061] The maze 30 comprises a plurality of maze-forming parts 320 which define a plurality of channels 321. The channel 321 is defined between two adjacent maze-forming parts 30 and is closed in its upper part by the disk 5.
[0062] Each part forming a maze 320, and therefore each channel 321, extends radially with respect to the base 33, between the collection trough 330 and the conveying trough 340. Each channel 321 therefore connects the collection trough 330 to the conveying trough 340 and defines a flow path of the beverage towards the outlet opening 31.
[0063] Preferably, as seen in Figures 2 and 6, the channel 321 has a sinuous shape. The channel 321 includes at least one change of direction. Preferably, the channel 321 comprises a plurality of angular curves, preferably forming 90° angles. Preferably, the channel 321 has a zigzag or "square wave" shape.
[0064] The maze 30 comprises a number of channels 321 between 20 and 30. This solution makes it possible to exploit all the available space between the collection trough 330 and the 340 routing trench, in order to create sufficiently narrow and long 321 channels.
[0065] With LC denoting the length of the channel 321, measured as the length of the path between an input and an output, and LL the radial length of the maze 30, measured as the radial distance between said input and said output: the length LC of the channel 321 is greater than the radial length LL of the maze 30 (LC>LL).
[0066] Advantageously, the channels 321 of the labyrinth 30 have a reduced cross-section. Preferably, the cross-section of channel 321 is less than 0.1 mm². Preferably, the cross-section of channel 321 is between 0.09 mm² and 0.05 mm². This cross-section allows, on the one hand, for the flow of the beverage under pressure (between 4 bar and 8 bar) and, on the other hand, for the efficient retention of residual fluids inside the cup 2 as soon as the pressure drops below a threshold value.
[0067] Preferably, the section of channel 321 is polygonal, for example square or trapezoidal.
[0068] Preferably, the height of the channel 321, measured between the surface of the base 33 and the disc 5, is less than 0.40 mm. Preferably, the height of the channel 321 is between 0.35 mm and 0.15 mm.
[0069] Advantageously, the channels 321 as described above have a particularly narrow cross-section, allowing the residual liquid to be retained by capillary action, so as to considerably reduce dripping when the pressure inside the capsule falls below a threshold value or drops to zero. In particular, the cup 2, and therefore the capsule 1, has a fluid (air) flow rate from the labyrinth 30 of between 500 and 2,200 cm³ / min, i.e., the quantity of air that passes through the labyrinth 30 in one minute is between 500 and 2,200 cubic centimeters.
[0070] Preferably, in order to improve the capacity of the cup 2 to retain the residual liquid and to further reduce dripping when the pressure inside the capsule falls below a threshold value or goes to zero, below the soluble food substance S and above the sealing disc 5, a filter wall 62 is fixed inside the cup 2.
[0071] The filter wall is preferably a paper filter.
[0072] Preferably, the filter wall 62 has a porosity greater than 1000 l / m2s (Glatfelter method).
[0073] Preferably, the filter wall 62 has a weight between 35 and 40 g / m2 (ISO 536).
[0074] It should be noted that the capsule of the present invention is a capsule for soluble drinks, and therefore a capsule which does not require a filter wall allowing the passage of the drink and the retention of the food substance. However, a series of tests reported below showed that adding a filter wall improves the reduction of drips after dispensing.
[0075] Preferably, the filter wall 62 is fixed to the peripheral edge 360, for example by gluing or welding.
[0076] In another embodiment, the filter wall 62 is fixed on a peripheral edge 361 corresponding to the plane defined by an upper stepped part 23.
[0077] In an example of an embodiment shown in [Fig. 1], all the channels 321 open into the conveying trough 340 at the level of a rim 9. That is to say, the outlet of each channel 321 faces a rim 9. The rim 9 is a circumferentially arranged relief between the labyrinth 30 and the connecting openings 311. This solution prevents the beverage flow from going directly into a connecting opening 311 to the nozzle 32, thus reducing the vortices of the flow exiting the capsule 1 and eliminating splashing.
[0078] The fluid (air) flow rate of the maze 30 can be measured using a universal, continuous-measurement gas flow meter. In the examples below, the fluid flow rate of the maze was measured using the T8730 tester sold by ForTest. To measure the fluid flow rate of the maze 30 using the ForTest T8730, the cup 2 must be prepared for the test. Figures 7 to 9 show the steps for preparing cup 2.
[0079] As seen in [Fig. 7], the cup 2 has, on its inside, the disc 5 fixed to the peripheral edge 360 and to the labyrinth 30 of the base 33. The preparation of the cup 2 involves making a continuous, circumferential cut in the disc 5 at the level of the collection recess 330, so as to open an annular passage through the disc 5 for the flow generated by the tester. No part of the disc 5 is removed. The flow path through the labyrinth 30 is shown in [Fig. 9]: through the annular opening formed in the disc 5, then through the labyrinth 30, then through the openings 311, and finally through the outlet opening 31 defined by the nozzle 32.
[0080] In the case where, as seen in [Fig. 8a], the cup 2 also has, internally, a filter wall 62 above the disc 5, the preparation of the cup 2 involves making a circumferential cut in both the filter wall and the disc 5 at the level of the collection recess 330. The discoidal portion 62' of the filter wall formed by the aforementioned cut is then removed. No part of the disc 5 is removed.
[0081] The cup 2 thus prepared is then placed on a support connected to the tester in a fluid-tight manner (both at the inlet opening 21 and at the outlet opening 31). As indicated above, a cup 2 according to the present invention has a fluid (air) flow rate from the labyrinth 30 of between 500 and 2200 cm3 / min. This solution reduces the flow of residual fluids from the nozzle once capsule 1, which is then exhausted, is released from the distribution group of the preparation machine.
[0082] As indicated above, the present invention relates to providing a capsule 1 equipped with a labyrinth 30 that minimizes the leakage of residual fluids remaining inside the cup 2 at the end of the beverage dispensing, and in particular when the capsule 1 is released from the brewing unit of the machine. It should be emphasized that what happens in terms of dripping before or after release from the machine is of little importance: what matters is the release phase from the machine. Indeed, even if dripping were to occur at the end of dispensing, while the capsule 1 is still inserted in the brewing machine, this dripping would end up directly in the cup; or, if the cup had already been removed, the dripping would end up directly in the drip tray located at the bottom of the machine (let us take as a reference example a Mini Me brewing machine marketed by Nestlé).It is clear that in both scenarios, there is no risk of soiling the area around the coffee machine. Therefore, there is no need to prevent dripping after dispensing, before the capsule is released from the machine, as this is neither inconvenient nor time-consuming for the user. After being released from the machine, the used capsule is simply thrown in the trash. Even if there were any drips once the capsule is in the bin, these drips would end up directly in the trash bag, which is leak-proof. It is clear that in this scenario as well, there is no risk of soiling the area around the coffee machine. Therefore, there is no need to prevent dripping after the capsule is released from the machine, as this is neither inconvenient nor time-consuming for the user.Conversely, with traditional capsules, during the release phase of the used capsule from the machine—that is, when the brewing chamber is opened, the used capsule is removed, and it is thrown away—there is an annoying and bothersome drip for the user, which soils the area around the coffee machine. The 5-second window following the opening of the machine's lever is considered more than sufficient to remove the used capsule and dispose of it. Therefore, this time interval is considered the most appropriate to represent the capsule release phase from the machine. Consequently, post-dispensing drip tests were conducted taking this timeframe into account.
[0083] The dripping after dispensing is measured in drops / 5 s according to the following test protocol:
[0084] - once the distribution of capsule 1 is complete, place a graduated burette under the dispensing nozzle 32;
[0085] - lift the locking lever of the extraction machine and simultaneously start a stopwatch;
[0086] - count the number of drops of fluid that flow from nozzle 32 in 5 seconds.
[0087] Table 1, shown in [Fig. 10], presents the results of post-dispensing drip tests (according to the protocol above) carried out on commercially available capsules compared to a capsule 1 obtained according to the present invention, in some of its embodiments. It should be noted that, for each capsule indicated in Table 1, 200 samples were tested in order to obtain a statistically relevant sample.
[0088] Different types of known capsules were tested: with a fluid (air) flow rate of the maze of 2,500 cm3 / min and a fluid (air) flow rate of the maze 30 of 2,400 cm3 / min; all without a filter wall because capsules for soluble drinks do not have a filter wall.
[0089] Different types of capsule 1 were tested: with a flow rate of fluid (air) from the maze 30 of 1,700 cm3 / min and a flow rate of fluid (air) from the maze 30 of 1,500 cm3 / min; without filter wall and with filter wall 62 (fixed on the peripheral edge 360).
[0090] It should be noted that the capsule 1 of the present invention always exhibits extremely low post-dispensing dripping (less than 3 drops / 5 s) compared to capsules currently available on the market (which all exhibit dripping greater than 5 drops / 5 s). Furthermore, it is observed that the presence of the filter wall can further reduce post-dispensing dripping, bringing it down to less than 2 drops / 5 s.
[0091] In an innovative manner, a cup and a capsule for the preparation of soluble drinks according to the present invention are equipped with a labyrinth 30 intended to considerably reduce dripping after distribution compared to capsules currently available on the market, thus allowing the user to remove the used capsule from the extraction machine and throw it in the trash without excessively soiling the environment around the extraction machine.
[0092] The person skilled in the art may of course make modifications to the soluble beverage preparation capsule described above, provided that they remain within the scope of protection as defined by the following claims.
Claims
Demands
1. Cup (2) for a soluble beverage preparation capsule, having: - in order, an upper edge (4) defining an inlet opening (21), a side wall (211), at least one stepped portion (23), a lower funnel-shaped portion (24) defining an outlet opening (31); - an internal base (33) with a peripheral edge (360) and a labyrinth (30); - a sealing disc (5) fixed at least to the peripheral edge (360) and to the labyrinth (30); wherein the labyrinth (30) comprises a plurality of labyrinth-forming parts (320) and channels (321), each channel (321) being defined between two adjacent labyrinth-forming parts (30) and being closed in its upper part by the disc (5); characterized in that the labyrinth (30) has a fluid flow rate between 500 and 2,200 cm3 / min.
2. Cup (2) according to claim 1, wherein each channel (321) has a radial pattern, and each channel (321) has a sinuous pattern, or has at least one change of direction, or a plurality of angular curves, or a zigzag or "square wave" pattern.
3. Cup (2) according to any one of the preceding claims, wherein the maze (30) comprises a number of channels (321) between 20 and 30.
4. Cup (2) according to any one of the preceding claims, wherein the channels (321) of the labyrinth (30) have a cross-section less than 0.1 mm2, preferably between 0.09 mm2 and 0.05 mm2.
5. Cup (2) according to any one of the preceding claims, wherein the cross-section of the channels (321) is polygonal, preferably square or trapezoidal.
6. Cup (2) according to any one of the preceding claims, wherein the height of the channels (321) is between 0.35 mm and 0.15 mm.
7. Cup (2) according to any one of the preceding claims, in which, above the disc (5) is fixed a filter wall (62).
8. Cup (2) according to claim 7, in which said filter wall (62) is fixed: - on the peripheral edge (360), which corresponds to a plane defined by a lower stepped part (23); or - on a peripheral edge (361) corresponding to a plane defined by an upper stepped part (23).
9. Cup (2) according to claim 7 or 8, wherein the filter wall (62) is a paper filter.
10. Capsule (1) for the preparation of soluble drinks, comprising: - a cup (2) according to any one of claims 1 to 9; - a lid (6) fixed on the edge (4) of the cup (2) so as to close the inlet opening (21); - a soluble substance (11) disposed in the cup (2) inside a closed chamber (12) defined in its upper part by the lid (6) and in its lower part by the disc (5).