Capsule, a system comprising such a capsule, and a method for implementing such a system for preparing a beverage product - Patents.com

Abstract

The present invention relates to a capsule (1) for preparing a beverage product, comprising a body (2) defining a cavity configured to accommodate an edible product, and a membrane (12) configured to be fixed to the body (2) to close the cavity, the membrane (12) defining an outer region (14) facing away from the cavity when the membrane (12) closes the cavity, the membrane (12) comprising a code region (20) located in the outer region (14), the code region (20) including a code (21) carrying capsule information, the code (21) being optically detectable, and the outer region (14) having a densitometric value of at least 0.1 mg / cm 2 The present invention relates to a capsule (1) comprising an absorbent region (22) having a moisture absorption capacity selected to absorb an amount of water.

Description

[Technical field]

[0001] The present invention relates to a capsule for preparing beverage products such as coffee, tea, flavored water, mineral-rich water, soup, etc. The present invention further relates to a system comprising such a capsule and a beverage preparation machine. The present invention also relates to a method for preparing a beverage product using such a capsule and such a system. [Background technology]

[0002] In the prior art, it is known to use beverage preparation machines for receiving a capsule, delivering a liquid into the capsule where the liquid mixes with an edible product and dispensing a mixed beverage product. Some known capsules have a membrane or a particular surface with an optical code, which can be sensed by a sensor, such as a camera, of the beverage preparation machine and which holds capsule information. Known beverage preparation machines comprise a control unit for setting preparation parameters and / or for controlling the delivery of liquid into the capsule according to the capsule information.

[0003] However, the beverage preparation machine may contain moisture, such as residual liquid or beverage product, in the chamber in which the capsule is received. Such moisture may be between the camera and the optical code, thus impairing the sensing of the optical code by the camera. As a result, the control unit cannot receive the capsule information carried by the optical code. This, in turn, may cause the beverage preparation machine to be unable to properly prepare the beverage product or to stop preparing the beverage product. Summary of the Invention

[0004] It is therefore an object of the present invention to provide a capsule, a system and a method which enable or at least contribute to a reliable and advantageously rapid detection of the code carried by the capsule, in particular when moisture is present in the beverage preparation machine.

[0005] According to one aspect, the present invention provides a capsule for preparing a beverage product, comprising: a body defining a cavity configured to receive an edible product; a membrane configured to be secured to the body to close the cavity; the membrane defines an outer region that faces away from the cavity when the membrane closes the cavity; the membrane comprises a code region located in the outer region, the code region including a code carrying capsule information, the code being optically detectable; The outer area is at least 0.1 mg / cm 2 The present invention relates to a capsule comprising an absorbent region having a moisture absorption capacity selected such that the absorbent region is capable of absorbing an amount of water equal to or greater than 100 g / l of water.

[0006] The capsule according to this aspect therefore increases the reliability of the sensing of the cord as the absorbent region may absorb some moisture that may otherwise impair the sensing of the cord by the sensor, and the sensor may therefore sense the cord reliably as there is no or little moisture between the sensor and the cord.

[0007] The water absorption capacity can be determined by the test procedure ASTM D570-98 (2018), usually called Water Absorption 24 Hour / Equilibrium. As a general description of this test, the sample (e.g., the absorbent area or the remaining part of the membrane) is dried in an oven for a specific time and at a specific temperature. The dried sample is then cooled in a desiccator for a specific cooling time and at a specific temperature. Immediately after cooling, the sample is first weighed to measure its dry weight. The sample is then immersed in water under specific conditions, e.g., 23°C, for 24 hours or until equilibrium, i.e., the sample no longer absorbs water. The sample is then weighed to measure its wet weight. The difference between the wet weight and the dry weight represents the weight of water absorbed by the sample, which corresponds to a given volume of water absorbed under standard conditions for temperature and pressure. This difference is divided by the dry weight and multiplied by 100 to represent the percent water absorption. Please refer to the test procedures above for specific process and test parameters.

[0008] According to another aspect, the present invention provides a capsule for preparing a beverage product, comprising: a body defining a cavity configured to receive an edible product; a membrane configured to be secured to the body to close the cavity; the membrane defines an outer region that faces away from the cavity when the membrane closes the cavity; the membrane comprises a code region located in the outer region, the code region including a code carrying capsule information, the code being optically detectable; The outer region is directed to a capsule that includes an absorbent region that has a moisture absorption capacity that is greater than the moisture absorption capacity of at least a portion of the remainder of the outer region.

[0009] The capsule according to this aspect therefore increases the reliability of the sensing of the cord as the absorbent region may absorb some moisture that would otherwise impair the sensing of the cord, and the sensor may therefore sense the cord reliably as there is no or little moisture between the sensor and the cord.

[0010] In this application, the term "capsule" may refer to any container that encloses a beverage ingredient in dry, liquid, solid, e.g., powder, paste, and / or other form. For example, a capsule may have a hard or soft body and / or membrane. The body and membrane (envelope) may generally be made of the same material or different materials. The body and membrane (envelope) may generally have the same shape or different shapes. A capsule may be sealed or may be partially or entirely porous. The term "capsule" may also correspond to a single-serve container, pod or sachet.

[0011] In this application, the term "beverage product" may refer to a drinkable liquid or an edible or comestible liquid, such as soup. In this application, the term "beverage preparation" and its derivatives may refer to any kind of interaction between a liquid and a product contained in a capsule, such as mixing, dissolving, infusing, or extraction with or without the pressure of a fluid such as water or steam.

[0012] In this application, the term "remainder of the outer region" may refer to the region defined by the outer portion of the membrane minus the absorbent region.

[0013] In the present application, specimens or samples having the same volume and shape can be taken to compare the moisture absorption capacity, such as the moisture absorption capacity of the absorbent region and the moisture absorption capacity of a portion of the remaining portion of the outer region.

[0014] In this disclosure, the term "absorbent capacity" is synonymous with "moisture absorbent capacity."

[0015] In some embodiments, the cavity may have a closed end. Such a closed end may be formed by a wall, which may be part of the body or may be fixed to the body. Alternatively, such a closed end may be formed by a foil, which may be fixed to the body.

[0016] In some embodiments, the absorbent capacity of the absorbent region may be higher than the absorbent capacity of at least the immediate surroundings, such as within less than 5 mm away from the absorbent region. In some embodiments, the absorbent capacity of the absorbent region may be higher than the absorbent capacity of the remainder of all outer regions, while an inner layer of membrane, if present, may have a higher absorbent capacity than the absorbent region. In some embodiments, the absorbent capacity of the absorbent region may be higher than the absorbent capacity of the remainder of the membrane, including the inner region of the membrane.

[0017] In some embodiments, the absorbent capacity of the absorbent region may be higher than the absorbent capacity of the body. In some embodiments, the absorbent capacity of the absorbent region may be higher than the absorbent capacity of the remainder of the outer region.

[0018] According to any one of the above detailed aspects and embodiments, the absorbing region and the coding region are The absorption region is a coding region, or the absorbing region comprises at least a portion of the coding region; or the coding region comprises at least a portion of the absorbent region; and / or the absorbent region extends over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15% of the outer region; and / or The absorbent region is arranged coaxially or concentrically with respect to the code region. It can be configured as follows.

[0019] Thus, such an arrangement of the absorbent and code regions relative to the outer region allows the membrane to be manufactured relatively easily while still ensuring that the code can be read reliably and quickly. Furthermore, the coaxial or concentric arrangement of the absorbent region relative to the code region ensures that the code is generally protected from moisture.

[0020] According to any one of the above detailed aspects and embodiments, the moisture absorption capacity of the absorbent region may be such that the absorbent region is capable of absorbing an amount of water of at least 0.05 mL (corresponding to 0.05 mg of water) in less than 1.5 seconds, preferably less than 1 second.

[0021] Thus, when the absorbent region corresponds to the code region, the code region can absorb a significant amount of moisture in a relatively short period of time, thereby enabling the sensor to sense the code quickly.

[0022] In some other embodiments, the code area may belong to the remainder of the outer area, in which case the absorbent area is different from the code area and the code area has a lower absorption capacity than the absorbent area. Preferably, the absorbent area can partially or completely surround the code area. Thus, the absorbent area can capture any moisture or water droplets before they reach the code area, thus allowing the sensor to read the code reliably.

[0023] In the foregoing embodiments, the code region may be hydrophobic or water repellent or may include a hydrophobic or water repellent material or structure. Preferably, the code may be printed on the inside of the outermost transparent layer of the membrane.

[0024] Thus, the code region can repel water present on the membrane, such as a droplet, which is then absorbed by the absorbent region, thereby enabling the sensor to sense the code quickly.

[0025] According to any one of the above detailed aspects and embodiments, the coding region may extend over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15% of the lateral region; and / or The code may extend over 50%-100%, such as 100%, optionally over 70%-90% of the code region; The coding region is preferably located in the central region of the membrane in a front view.

[0026] Thus, the cord region may be relatively small such that only a small portion of the outer region may have a higher absorption capacity. This may increase the shelf life of the capsule, especially if the portion of the outer region is impermeable to water. The cord may also extend over most of the cord region, making it possible to minimize the area occupied by the cord region.

[0027] Furthermore, the central location of the code region may make it easier for a sensor to sense the code. It may also be easier to position the sensor within the beverage preparation machine.

[0028] In some embodiments, the membrane may be secured to the body directly or indirectly, for example via an insert disposed between the membrane and the body.

[0029] According to any one of the above detailed aspects and embodiments, the membrane may comprise at least two layers, and the cord region and the absorbent region may be part of the outermost layer of the at least two layers, and at least a part of the other layer(s) of the membrane is preferably impermeable to water.

[0030] Thus, the absorbent region can only absorb moisture in a limited depth of the membrane, thereby extending the shelf life of the capsule, especially when the remainder of the membrane is partially or completely impermeable to water. The outermost layer may form the exterior of the membrane, i.e., the part of the membrane that is exposed to the exterior of the capsule.

[0031] Conversely, the remainder of the outer region can absorb moisture only to a limited depth, thereby extending the shelf life of the capsule, especially if the code region is partially or completely impermeable to water.

[0032] According to one embodiment of any one of the above detailed aspects and embodiments, the moisture absorption capacity of the absorbent region may be provided by structuring a part of the outer region, for example by laser etching, or the moisture absorption capacity of the absorbent region is provided by the material forming the absorbent region, said material preferably comprising at least one of paper, cardboard, cotton and a polymer-based film having hydrophilic properties.

[0033] Thus, in a first manufacturing step, the absorbent region and the remaining part of the membrane exterior can be made from the same material, and in a subsequent step the absorbent region can be provided by structuring the material. The manufacturing of the membrane exterior can be relatively simple, and the absorbent region can be integrated with or fixed to the remaining part of the membrane exterior.

[0034] In other words, the membrane exterior may include a first material or structure that forms an absorbent region and adjacent to it a second material or structure that is, for example, impermeable to water.

[0035] In certain embodiments, the absorbent region may comprise only one of these materials, or alternatively, the absorbent region may comprise two or more of these materials.

[0036] According to any one of the above detailed aspects and embodiments, at least a portion of the remainder of the outer region, preferably all of the remainder of the outer region, may be water-impermeable relative to the absorbent region.

[0037] Thus, little or no moisture penetrates into the stored capsules, thereby extending the shelf life of the capsules.

[0038] In some embodiments, the code may be configured to be sensed by a sensor under visible light, either polychromatic or monochromatic, and / or under ultraviolet light, hi some other embodiments, the code may have electrical, magnetic, or radioactive properties to be sensed by a corresponding sensor.

[0039] According to an embodiment of any one of the above detailed aspects and embodiments, the code may be provided on a sheet element, for example a sticker, which sheet element forms the code area.

[0040] Thus, the coding region can be easily provided on the membrane.

[0041] According to an embodiment of any one of the above detailed aspects, the code may include at least one of imprinting, embossing, and coating, and is preferably any optically identifiable code, such as a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR Code, an angular code such as an object identifier (OID), a recognizable logo or text, etc.

[0042] Such a code can therefore be easily read by a sensor and processed by a control unit.

[0043] In some embodiments, the code has a contrast ratio with the area surrounding the outline of the code of at least 2:1, preferably at least 3:1.

[0044] According to any one of the above detailed aspects and embodiments, the capsule information may include i) information about the edible product and / or ii) beverage preparation parameters and / or instructions to be processed, for example, by a beverage preparation machine.

[0045] Such capsule information may then be displayed to a user and / or used by a beverage preparation machine to automatically prepare a beverage product using the capsule.

[0046] In some embodiments, the cavity can contain an edible product, for example in powder, gel, paste or liquid form, In some embodiments, the edible product can be any one of coffee powder, flavorings, botanical elements such as fruits or leaves, minerals, sugar, caffeine, vitamins, etc.

[0047] According to another aspect, the present invention provides a system for preparing a beverage, comprising: A capsule according to any one of the preceding aspects and embodiments; 1. A beverage preparation machine comprising: a chamber configured to receive a capsule; a sensor arranged to optically sense the code when the capsule is in the chamber, the sensor comprising, for example, a camera; a liquid delivery unit configured to deliver a liquid to the capsule when the capsule is in the chamber so as to prepare a beverage product; a control unit configured to receive the capsule information carried by the sensed code and to process the capsule information, preferably by controlling the liquid delivery unit according to the capsule information; a beverage preparation machine having The present invention relates to a system comprising:

[0048] Such a system can therefore reliably sense the code and therefore reliably prepare the beverage product in accordance with the implementation of the proper recipe.

[0049] According to a further aspect, the present invention provides a method for preparing a beverage comprising the steps of: Providing a system according to any of the preceding aspects or embodiments; Inserting a capsule into a chamber; optically sensing the code with a sensor while the capsule is in the chamber; receiving capsule information carried by the code sensed by the control unit; processing the capsule information by the control unit, preferably by controlling the liquid delivery unit to deliver liquid to the capsule when the capsule is in the chamber, to prepare a beverage product according to the capsule information; Including, The method relates to a method in which moisture adjacent to the membrane is at least partially absorbed by the absorbent region when the capsule is within the chamber.

[0050] Such a method therefore allows for reliable sensing of the code and therefore reliable preparation of the beverage product in the implementation of the appropriate recipe.

[0051] Further features, details and advantages of the invention are explained in relation to the embodiments of the attached drawings. [Brief description of the drawings]

[0052] [Figure 1] FIG. 2 shows a schematic exploded perspective view of a capsule according to an embodiment. [Diagram 2] FIG. 2 shows a schematic perspective view of the capsule of FIG. [Diagram 3] FIG. 3 shows a schematic cross-sectional view of a portion of a membrane suitable for the capsule of FIGS. [Figure 4] FIG. 3 shows a schematic cross-sectional view of a portion of another membrane suitable for the capsule of FIGS. [Diagram 5] 1 shows a schematic half-cutaway perspective side view of a portion of a system according to an embodiment including a beverage preparation machine and a capsule according to an embodiment immediately after the capsule has been inserted into the beverage preparation machine; [Figure 6] 6 shows a view similar to FIG. 5 when the capsule has reached the brewing chamber of the beverage preparation machine; [Figure 7] 7 shows a view similar to FIG. 6 when the extraction chamber starts to close. [Figure 8] FIG. 8 shows a view similar to FIG. 7 when the brewing chamber surrounds the capsule and a sensor of the beverage preparation machine is able to sense the code carried by the capsule, according to a step of a method according to one embodiment. [Figure 9] 1 shows a flow diagram illustrating a method according to one embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0053] Figures 1, 2 and 3 show one embodiment of a capsule 1 suitable for preparing a beverage product and certain details and parts thereof.

[0054] The capsule 1 comprises a body 2 defining a cavity 4 configured to accommodate an edible product 5, e.g. coffee powder, flavorings, botanical elements, e.g. fruits or leaves, minerals, sugar, caffeine, and / or vitamins. The body 2 may have a generally frusto-conical or cup-shaped shape. The body 2 may have a side wall 6, an end wall 8 closing the body 2 on one side, and an annular rim 10 around the opening of the cavity 4. The side wall 6 may be integral with the end wall 8, e.g. one piece. The body 2 may be relatively rigid. The body 2 may be made of aluminium. Alternatively, the body 2 may be made of a fibre-based material that is recyclable and / or biodegradable.

[0055] The capsule 1 further comprises a membrane 12. As shown in Fig. 2, the membrane 12 may be fixed to the body 2 to close the cavity 4. The membrane 12 may have a generally circular shape adapted to cover the open end of the body 2. The membrane 12 may be relatively flexible. The membrane 12 may comprise any material suitable for particularly hermetically closing the cavity 4, such as a laminate comprising a plastic foil and / or an aluminium foil.

[0056] The membrane 12 may have a fixing annular region glued or welded to the annular rim 10. The membrane 12 may be fixed to the body 2 directly or indirectly, for example via an insert, not shown, placed between the membrane 12 and the body 2.

[0057] The membrane 12 defines an outer region 14 that faces away from the cavity 4 when the membrane 12 closes the cavity 4, as shown in Figure 2. The outer region 14 of the membrane 12 is therefore exposed to an exterior 16 of the membrane 12 and thus to the air surrounding the capsule 1. Opposite the outer region 14, the membrane 12 can define an inner region 18, which is indicated but not shown in Figure 1, and which faces the cavity 4 when the membrane 12 closes the cavity 4 (Figure 2).

[0058] The membrane 12 comprises a code area 20, which includes a code 21 carrying capsule information. The code area 20 is located in the outer area 14. The code 21 is optically detectable. The code 21 may be formed from any optically detectable data. The capsule information may preferably include i) information about the edible product 5 and / or ii) beverage preparation parameters and / or instructions to be processed, for example, by a beverage preparation machine.

[0059] Preferably, the code 21 may be formed of any optically identifiable code, such as a barcode, e.g. a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR code, an angular code such as an object identifier (OID), a recognizable logo or text, etc. The code 21 may include at least one of an imprint, an embossing, and a coating. The code 21 may include an ink that can be optically sensed by the sensor 106 (FIGS. 5-8) under visible and / or ultraviolet light.

[0060] Alternatively, the code may be formed from an electrically or magnetically identifiable code, such as a conductive insert or a magnetically detectable element disposed in or on the capsule.

[0061] The outer region 14 includes an absorbent region 22, the absorbent region 22 having a density of at least 0.1 mg / cm 2 (This is 0.1 mL / cm 2The absorbent region 22 has a moisture absorption capacity selected such that the absorbent region 22 can absorb an amount of water of at least 0.05 mg (equivalent to 0.05 mL) in less than 1.5 seconds, preferably less than 1 second.

[0062] Since the amount of water absorbed on a particular surface is a function of the surface of the element that actually absorbs said amount of water, the absorption capacity corresponds to the amount of water per surface unit (here mg / cm 2 is used, but mL / cm 2 can be used in the same way).

[0063] The suggested value is 1cm 2 0.1 mg / cm corresponds to two drops of water on a surface of 2 It is.

[0064] In the example of Figures 1-8, the absorbent region 22 may be the cord region 20. The absorbent capacity of the absorbent region 22 is higher than that of at least a portion of the remainder of the outer region 14. In the front view along arrow 23 in Figure 2, the remainder of the outer region 14 is represented by an annular region defined as the disk forming the membrane 12 minus the disk forming the absorbent region 22 or the cord region 20. In the example of Figures 1-2, the absorbent capacity of the absorbent region 22 may be higher than that of the remainder of the outer region 14.

[0065] 1-2, the absorbent region 22 may cover 10% of the outer region 14. The code 21 may cover about 90% of the code region 20. The code region 20 may be preferably located in the central region of the membrane 12 in front view or in another region, depending on the design of the brewing unit of the beverage preparation machine 102 and the relative positioning of the capsule 1 and the sensor 106.

[0066] As seen in the cross-sectional side views of Figures 3-4, membrane 12 may include two or more layers, including an outermost layer 12.1 and one or more inner layer(s) 12.2. Outermost layer 12.1 may form the exterior 16 of membrane 12, i.e., the portion of membrane 12 that is exposed to the exterior 16 of capsule 1.

[0067] In the example of Fig. 3, the absorbent region 22, and therefore also the cord region 20, may be part of the outermost layer 12.1. The outermost layer 12.1 may be configured to provide the absorbent region 22 with the above detailed absorbent capacity. Preferably, the inner layer(s) 12.2 may be impermeable to water. The absorbent region 22 may therefore have an absorbent capacity substantially equal to that of the remainder of the outer region 14, i.e. the outermost layer 12.1. As a result, moisture can be absorbed not only by the outer region 14 but also by the entire outermost layer 12.1, thus increasing the reliability of the sensing of the cord 21 by the sensor 106.

[0068] In the example of Fig. 4, the code 21 may be applied on a sheet element, for example a sticker, which may form the code region 20. The entire outermost layer 12.1, which forms the remainder of the outer region 14 other than the absorbent region 22, may be impermeable to water. The absorbent region 22 may be made of any material with hydrophilic properties, such as paper or cotton, while the remainder of the outer region 14 may be made of any material with hydrophobic properties. The absorbent region 22, here the code region 20, has a higher absorbent capacity than the remainder of the outer region 14, i.e. the outermost layer 12.1.

[0069] In both examples of Figures 3 and 4, the absorbent region 22 can only absorb moisture in a limited depth of the membrane 12. This is because the moisture absorbed by the absorbent region 22 in the cord 21 cannot migrate through the underlying impermeable layer(s) (either the inner layer 12.2 in Figure 3 or the outermost layer 12.1 in Figure 4).

[0070] In both the examples of Figures 3 and 4, the absorbent capacity of the absorbent region 22 is such that it is capable of absorbing an amount of water of at least 0.05 mL, which is sufficient to enhance the sensing of the code 21.

[0071] In both examples of Figures 3 and 4, the absorbent capacity of the absorbent area 22 may be provided by the material forming the absorbent area 22 and thus the code area 20. This material may be a material with hydrophilic properties, for example paper or cotton. Alternatively or complementary, the absorbent capacity of the absorbent area 22 may be provided by structuring the part of the outer area 14 forming the absorbent area 22, for example by laser etching.

[0072] Figures 5, 6, 7 and 8 show a system 101 for preparing a beverage product. The system 101 comprises a capsule 1 similar to the capsule 1 detailed above. The system 101 further comprises a beverage preparation machine 102. The beverage preparation machine 101 is configured to allow interaction of a liquid such as water with an edible product 5, for example by infusion, extraction with or without fluid pressure, dissolution, etc., and thus to prepare a beverage product such as coffee, tea, soup, flavored water, mineral-rich water, etc.

[0073] The beverage preparation machine (102) comprises:

[0074] A chamber 104 configured to receive a capsule 1; a sensor 106 arranged to optically sense the code 21 when the capsule 1 is received within the chamber 104; a liquid delivery unit 108, partially shown in Figures 5 to 8, configured to deliver liquid into the capsule 1 when the capsule 1 is in the chamber 104, such that the liquid may interact with the edible product 5 to prepare a beverage product; A control unit 110 configured to receive the capsule information carried by the sensed code 21 and process the capsule information.

[0075] The beverage preparation machine 102 may further comprise an insertion conduit 111 and a capsule holder 112. The insertion conduit 111 may be configured to allow a capsule 1 to be inserted into the beverage preparation machine 102. The inserted capsule 1 can reach the chamber 104 under the action of gravity.

[0076] The capsule-holder 112 may be configured to hold the body 2 of the capsule 1. The capsule-holder 112 may be translationally movable relative to the liquid delivery unit 108 between:

[0077] i) a first position (FIG. 5) in which the capsule 1 can enter the chamber; ii) A second position (Figure 8) in which liquid can be delivered into the capsule 1 and a beverage product can be prepared.

[0078] The sensor 106 may include a camera suitable for sensing the code 20 under visible or ultraviolet light. The sensor 106 may be positioned to sense the code 21 when the sensor 106 is located in close proximity to or in contact with the code area 20. Additionally, the sensor 106 may be positioned to sense the code 21 located in a central area of ​​the membrane 12 in a front view, as shown in FIG.

[0079] Thanks to the present invention, any water or moisture remaining on the surface of the camera can be absorbed by the absorbent area 22. If the absorbent area 22 is the code area 20, the code area can absorb up to 100% of the water present on the surface of the camera, i.e. about 0.05 cm 2 It can directly absorb one or two drops of water on its surface (the sensing surface of the camera). These one or two drops of water can be quantified as approximately 0.05 mL to 0.1 mL of water (equivalent to 0.05 mg to 0.1 mg of water).

[0080] The liquid delivery unit 108 may be controlled by the control unit 110 based on the capsule information carried by the code 21. The liquid delivery unit 108 may deliver liquid into the capsule 1 via a delivery needle 114. The beverage preparation machine 102 may further comprise an ejection device 116, which preferably includes an ejection needle 118 for ejecting the beverage product from the capsule 1 after interaction of the liquid with the edible product 5. The delivery needle 114 and the ejection needle 118 may be known hollow needles or cannulas.

[0081] After release of the beverage product, the capsule-holder 112 can return to the first position (FIG. 5) to eject the used capsule 1 from the chamber 104.

[0082] 9 shows a method 201 for preparing a beverage product. The method 201 may comprise a first step 202 of providing a system 101 comprising a beverage preparation machine 102 and a capsule 1.

[0083] In a second step 204, also seen in FIG. 5, the capsule 1 is inserted into the insertion conduit 111 until it reaches the chamber 104 in front of the capsule-holder 112, which can be done by the user.

[0084] In a third step 206, the sensor 106, for example, optically senses the code 21 when the capsule 1 is in the chamber 104 (FIG. 8), the sensor 106 may be positioned in close proximity to or in contact with the code region 20.

[0085] According to the method 201, condensed moisture present in the code region 20 may be at least partially absorbed by the absorbent region 22 when a capsule 1 is received in the chamber 104. Indeed, following beverage preparation, the warm air in the chamber 104 may contain moisture, which may condense on the next capsule 1 received in the chamber 104, which is usually cooler than the chamber 104 and the warm air therein.

[0086] In a fourth step 208, the control unit 110 receives the capsule information carried by the sensed code 21. The transmission of the capsule information may be wireless or wired. The capsule information may be transmitted and received according to any suitable data exchange standard.

[0087] In a fifth step 210, the control unit 110 processes the capsule information. This can be done in a known manner. The capsule information may include any information regarding the edible product 5 and / or any information regarding optimal parameters for processing the capsule 1, such as temperature, pressure, volume of liquid to be delivered into the capsule 1, etc.

[0088] Preferably, the processing step 210 includes a sixth optional step 212 of controlling the liquid delivery unit 108 based on the capsule information, which results in a step 214 of delivering liquid into the capsule 1 via the delivery needle 114 when the capsule 1 is received in the chamber 104. During and after the delivery step 214, the liquid may interact with the edible product 5 to prepare a beverage product.

[0089] In a seventh step 216, the beverage product may be released via the release device 116, preferably via the release needle 118. The beverage product may be released and conveyed to be dispensed into a user's cup (not shown).

[0090] In an eighth step, not shown, the capsule-holder 112 is returned to the first position (FIG. 5) in order to eject the used capsule 1 from the chamber 104 .

[0091] The present invention is not limited to the above-described embodiments, as long as it is encompassed by the scope of the appended claims.

Claims

1. A capsule (1) for preparing a beverage product, comprising: a body (2) defining a cavity (4) configured to receive an edible product (5); and a membrane (12) configured to be fixed to the body (2) so as to close the cavity (4), wherein the membrane (12) defines an outer region (14) facing away from the cavity (4) when the membrane (12) closes the cavity (4); the membrane (12) comprises a code region (20) located in the outer region (14), the code region (20) includes a code (21) holding capsule information, and the code (21) is optically detectable. The outer region (14) has an absorption region (22) having a water absorption capacity selected so as to be able to absorb at least 0.1 mg / cm ２ of water, the capsule (1).

2. A capsule (1) for preparing a beverage product, comprising: a body (2) defining a cavity (4) configured to receive an edible product (5); and a membrane (12) configured to be fixed to the body (2) so as to close the cavity (4), wherein the membrane (12) defines an outer region (14) facing away from the cavity (4) when the membrane (12) closes the cavity (4); the membrane (12) comprises a code region (20) located in the outer region (14), the code region (20) includes a code (21) holding capsule information, and the code (21) is optically detectable; the outer region (14) includes an absorption region (22) having a water absorption capacity higher than that of at least a part of the remaining part of the outer region (14), the capsule (1).

3. The absorption region (22) and the code region (20) are the absorption region (22) is the code region (20), or the absorption region (22) includes at least a part of the code region (20), or the code region (20) includes at least a part of the absorption region (22), and / or the absorption region (22) extends over 100%, or less than 100%, or less than 75%, or less than 50%, or less than 25%, or less than 15% of the outer region (14), and / or the absorption region (22) is arranged coaxially or concentrically with respect to the code region (20). The capsule (1) according to claim 1 or 2, configured as such.

4. The water absorption capacity of the absorption region (22) is such that the absorption region (22) can absorb at least 0.05 mL of water corresponding to 0.05 mg of water in less than 1.5 seconds, for the capsule (1) according to claim 1 or 2.

5. The code region (20) extends over 100% of, or less than 100%, or less than 75%, or less than 50%, or less than 25%, or less than 15% of the outer region (14), and / or The code (21) extends over 50% - 100% of the code region (20), for the capsule (1) according to claim 1 or 2.

6. The code region (20) is located in the central region of the membrane (12) in a front view, for the capsule (1) according to claim 5.

7. The membrane (12) includes at least two layers (12.1, 12.2), and the code region (20) and the absorption region (22) are part of the outermost layer (12.1) of the at least two layers (12.1, 12.2), for the capsule (1) according to claim 1 or 2.

8. At least a part of one or more other layers (12.2) of the membrane (12) is water - impermeable, for the capsule (1) according to claim 7.

9. The water absorption capacity of the absorption region (22) is provided by structuring of a part of the outer region (14), or the water absorption capacity of the absorption region (22) is provided by the material forming the absorption region (22), for the capsule (1) according to claim 1 or 2.

10. The material includes at least one of paper, cardboard, cotton, and a polymer - based membrane having hydrophilic properties, for the capsule (1) according to claim 9.

11. With respect to the absorption region (22), at least a part of the remaining portion of the outer region (14) is water - impermeable, for the capsule (1) according to claim 1 or 2.

12. The code (21) is applied on a sheet element, and the sheet element forms the code region (20), for the capsule (1) according to claim 1 or 2.

13. The code (21) includes at least one of imprinting, embossing, and coating, for the capsule (1) according to claim 1 or 2.

14. The capsule (1) according to claim 13, wherein the code (21) is any optically distinguishable code.

15. The capsule (1) according to claim 1 or 2, wherein the capsule information includes i) information regarding the edible product (5) and / or ii) beverage preparation parameters and / or instructions.

16. A system (101) for preparing a beverage product, comprising: a capsule (1) according to claim 1 or 2; a beverage preparation machine (102), comprising: a chamber (104) configured to receive the capsule (1); a sensor (106) arranged to optically sense the code (21) when the capsule (1) is received within the chamber (104); a liquid delivery unit (108) configured to deliver a liquid into the capsule (1) when the capsule (1) is within the chamber (104), the liquid delivery unit (108) being such that the liquid can interact with the edible product (5) to prepare the beverage product; a control unit (110) configured to receive the sensed code (21) and process the capsule information; and the beverage preparation machine (102) having the above components; and the system (101) comprising the above components.

17. The system (101) according to claim 16, wherein the sensor (106) is arranged proximate to or in contact with the code region (20) when the capsule (1) is received within the chamber (104).

18. A method (201) for preparing a beverage product, comprising: providing (202) the system (101) according to claim 16; inserting (204) the capsule (1) into the chamber (104); optically sensing (206) the code (21) by the sensor (106) when the capsule (1) is within the chamber (104); receiving (208) the sensed code (21) by the control unit (110); processing (210) the capsule information by the control unit (110) to deliver a liquid into the capsule (1) when the capsule (1) is received within the chamber (104), the liquid being such that it can interact with the edible product (5) to prepare the beverage product; and the method (201) including the above steps.

19. The method (201) according to claim 18, wherein when the capsule (1) is received within the chamber (104), condensed moisture in the absorption region (22) is at least partially absorbed by the absorption region (22).

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