Improved capsule for beverages

Abstract

The present invention relates to a capsule for a brewing device, the capsule having a side wall and, at opposing ends, an inflow end and an outflow end, and housing an ingredient compartment therebetween, and wherein the capsule comprises a permeable membrane located between the ingredient compartment and the outflow end, the permeable membrane affixed to a continuous perimeter of an internal face of the side wall.

Description

[0001] Improved Capsule for Beverages

[0002] The present invention is in the field of capsules for producing beverages

[0003] Background

[0004] For a number of years, capsule (or pod) based machines for the preparation of beverages (such as coffee) have been popular with consumers due to their ease of use and ability to provide high quality beverages. However, there remains scope for improvement of the quality of the resulting beverages. In particular, typical machines have a limited variability for brewing conditions, which can result in over or under extraction and reduced beverage quality. For example, over-extraction of coffeecontaining beverage ingredients can result in high concentrations of undesirable diterpenes and other bitter compounds in the beverage.

[0005] A further benefit of capsule based machines is the wide variety of beverage types, flavours, and options that are available to consumers. To produce these flavours, manufacturers add flavourings (e.g. spices, herbs, and so on) to a base beverage ingredient (coffee or tea) and package these within the capsule. Further options for modification of flavour would be beneficial.

[0006] It is the object of the present invention to address one or more of the foregoing.

[0007] Summary of Invention

[0008] A first aspect of the present invention relates to a capsule (100) for a brewing device, the capsule (100) having a side wall (110) and, at opposing ends, an inflow end (120) and an outflow end (130), and housing an ingredient compartment (140) therebetween, and wherein the capsule (100) comprises a permeable membrane (150) located between the ingredient compartment (140) and the outflow end (130), the permeable membrane (150) affixed to a continuous perimeter of an internal face of the side wall (110).

[0009] The capsule may be a dome, cylindrical or frustoconical in shape.

[0010] The permeable membrane (150) may be planar and / or the membrane (150) may lie perpendicular to the direction of water flow in use. The permeable membrane (150) may be affixed to, or adjacent to, the terminus of the side wall (110) at the outflow end (130).

[0011] The permeable membrane (150) may be affixed to the internal face of the side wall (110) by heat sealing or ultrasound.

[0012] The permeable membrane (150) may be formed from paper, the paper comprising cellulose and lignin. The paper may have:

[0013] (i) a lignin content in the range of from 1 to 30 wt%, optionally from 2 to 25 wt%, further optionally from 5 to 20 wt%, yet further optionally from 10 to 15wt%; and / or

[0014] (ii) a kappa number (as determined using ISO 302:2015) from 10 to 90, optionally from 20 to 80, further optionally from 30 to 60, yet further optionally from 40 to 50; and / or

[0015] (iii) a grammage in the range of from 30 to 200 gsm, preferably from 40 to 150 gsm, more preferably from 60 to 100 gsm, such as about 80 gsm; and / or

[0016] (iv) a thickness in the range of from 50 to 300 microns, preferably from 100 to 200 microns, such as about 150 microns; and / or

[0017] (v) a pores with a size from 5 to 45 microns, preferably of from 10 to 20 microns.

[0018] The permeable membrane (150) may further comprise flavour enhancers, optionally the flavour enhancers being selected from spent coffee grounds, fresh coffee grounds, natural flavours, and combinations thereof.

[0019] The flavour enhancer may be encapsulated.

[0020] The capsule (100) may further comprise a distributor (160) located between the ingredient compartment (140) and the inflow end (120), optionally wherein the distributor (160) comprises polymer, such as a biodegradable polymer, and / or paperboard.

[0021] The capsule (100) may further comprise a sealing membrane at the inflow end (120).

[0022] The capsule (100) may further comprise a quantity of beverage ingredient (170), such as ground coffee or tea leaves, within the ingredient compartment (140).

[0023] A second aspect of the present invention provides a method of producing a modified beverage, the method comprising: providing a capsule (100) in the first aspect of the present invention and comprising a quantity of beverage ingredient (170), such as ground coffee or tea leaves, within the ingredient compartment (140); introducing water to the ingredient compartment (140) via the inflow end (120); contacting the water with the beverage ingredient (170) to provide an initial beverage; passing the initial beverage through the permeable membrane (150) to form the modified beverage; and extracting the modified beverage via the outflow end (130).

[0024] A third aspect of the present invention relates to the use of a capsule (100) as defined in the first aspect of the present invention and comprising a quantity of beverage ingredient (170), such as ground coffee or tea leaves, within the ingredient compartment (140) to produce a modified beverage.

[0025] Brief Description of Figures

[0026] Fig. 1 depicts a vertical cross section of a capsule according to the present invention. The capsule 100 has side walls 110 with, at opposing ends thereof, an inflow end 120 and an outflow end 130. An ingredient compartment 140 is located within the side walls 110 and between the inflow end 120 and the outflow end 130. The capsule 100 has a permeable membrane 150 located between the ingredient compartment 140 and the outflow end 130. Also depicted in this figure is the optional distributor 160 located between the ingredient compartment 140 and the inflow end 120, as well as the optional beverage ingredient 170.

[0027] Detailed Description

[0028] The present invention relates to a capsule for use in a brewing device. The capsule has a side wall enclosing the sides of an ingredient compartment. At opposing ends of the capsule there is an inflow end and an outflow end. The capsule comprises a permeable membrane located between the ingredient compartment and the outflow end. The permeable membrane is continuously affixed to the internal face of the side wall, such that the permeable membrane spans the full cross section of the capsule.

[0029] In use, water flows into the capsule (and the ingredient compartment) via the inflow end and contacts the beverage ingredient held in the beverage compartment to form an initial beverage. The water may be flowed into the capsule under gravity or pumped under pressure. The initial beverage then passes through the permeable membrane to form a modified beverage, which then flows out of the capsule via the outflow end.

[0030] The permeable membranes spans the capsule, effectively dividing it into an upper and lower portion and ensuring that fluid flowing through the capsule must pass through the permeable membrane. The permeable membrane slows the flow of water, thereby increasing the contact time between the water and the beverage ingredient and changing the flavours that are extracted from the beverage ingredient into the initial beverage. Therefore, the initial beverage will differ from the beverage produced by an equivalent capsule absent the permeable membrane. The permeable membrane will adsorb different extracted compounds with different efficiencies, this converts the initial beverage into a modified beverage, which is also different from the beverage produced by an equivalent capsule absent the permeable membrane.

[0031] In embodiments, the permeable membrane is formed from paper, which comprises cellulose and lignin. Such materials are particularly effective at adsorbing diterpenes and other bitter compounds that can be extracted from ground coffee.

[0032] Any form of paper suitable for use as a filter may be used. Particularly suitable papers include Kraft paper. The paper may be modified. For example, additional lignin may be incorporated into the paper. Incorporation of additional lignin may be achieved by dissolving lignin in an aqueous alkaline solution (e.g. with a pH of from 8 to 10) and applying the solution to the paper, which is then dried (e.g. at an elevated temperature of, for example, 180 °C). The lignin is immobilised onto the paper by heating, said heating optionally forming part of the drying step. The amount of lignin incorporated may be varied by altering the concentration of lignin in the alkaline solution and / or repeating the procedure.

[0033] The lignin content of the paper may be from 1 to 30 wt%, optionally from 2 to 25 wt%, further optionally from 5 to 20 wt%, yet further optionally from 10 to 15wt%. Alternatively, or additionally, the paper may have a kappa number (as determined using ISO 302:2015) from 10 to 90, optionally from 20 to 80, further optionally from 30 to 60, yet further optionally from 40 to 50.

[0034] The grammage of the paper may be from 30 to 200 gsm, preferably from 40 to 150 gsm, more preferably from 60 to 100 gsm, such as about 80 gsm. It will be understood that papers with higher grammage will be thicker and / or denser, resulting in slower movement of water and a correspondingly greater extent of extraction from the beverage ingredient. It will also be understood that papers with higher grammage will have more lignin in absolute terms, increasing the adsorption of diterpenes and other bitter compounds.

[0035] The thickness of the paper may be from 50 to 300 microns, preferably from 100 to 200 microns, such as about 150 microns. It will be understood that thicker papers will have slower movement of water and a correspondingly greater extent of extraction from the beverage ingredient.

[0036] The paper may have a pore size of from 5 to 45 microns, preferably from 10 to 20 microns.

[0037] The capsule may be substantially any shape, the specific shape being dictated by the brewing device that the capsule is intended for use within. Common forms for the capsule are a dome (i.e. spherical cap), a cylinder, or a truncated cone. Similarly, the capsule may be formed of any suitable material or combination of materials. Common materials for the capsule are aluminium, polymer, paperboard, molded pulp and so on, optionally with additional layers for the provision of moisture barrier, oxygen barrier, or sealing properties. Preferably, the materials for the capsule are biodegradable and / or compostable, such as paperboard, molded pulp, biodegradable polymers, and so on.

[0038] The permeable membrane may be planar and lie in a single cross-section of the capsule and / or the permeable membrane may lie perpendicular to the direction of water flow in use. These encourage uniformity of water flow through the permeable membrane and the preceding beverage ingredient, thereby promoting uniform extraction of flavourants from the beverage ingredient.

[0039] The permeable membrane may be affixed to the side wall at, or adjacent to, its terminus at the outflow end. In certain embodiments, the permeable membrane is the base of the capsule. In alternative embodiments, the base of the capsule is an extension of the side walls, optionally with the permeable membrane being affixed to the base of the capsule. Further alternatively, the permeable membrane is separated from the base of the capsule, which provides a further barrier function to ensure freshness of the beverage ingredient. The separation between the base and the permeable membrane ensures that the latter is not damaged when the brewing device perforates (or otherwise opens) the base to allow extraction of the modified beverage.

[0040] The permeable membrane may be affixed to the internal face of the side wall by any suitable means. For example, the permeable membrane may be affixed using additional adhesives, heat sealing to suitable materials provided on the internal face of the side wall, or ultrasonically welded to suitable materials provided on the internal face of the side wall.

[0041] The permeable membrane may further comprise flavour enhancers operable to further alter the modified beverage. The flavour enhancers may be selected from spent coffee grounds, fresh coffee grounds, natural flavourings, and combinations thereof. Natural flavourings include, but are not limited to, herbs (such as mint and lemongrass), spices (such as allspice, anise, cardamom, cinnamon, cloves, ginger, pepper, and vanilla), cacao, cocoa, chocolate, fruits (such as apple, blackberry, blueberry, cherry, lemon, lime, melon, nectarine, orange, pineapple, raspberry, strawberry, matcha, nuts and seeds (such as almond, hazelnut, pecan, and sesame), floral (such as rose), sweet (such as artificial sweeteners, biscuit, sugar, sweetener, honey, caramel, toffee, and praline) and so on. The natural flavourings may be insoluble solids that are retained in the permeable membrane (the flavour being extracted as the beverage traverses the membrane), may be soluble (the flavour dissolving into the beverage), or may be fluid (the flavour becoming entrained within the beverage), such as essential oils. In embodiments, the flavouring is encapsulated. In such embodiments, it is preferred the encapsulant exposes the flavouring agent in response to the beverage (either by dissolution or melting). Locating the flavour agent in the permeable membrane, as opposed to mixing into the beverage ingredient, simplifies the production process and allows for the provision of multiple products using a single source of beverage ingredient by simply providing a different permeable membrane. In addition, providing the flavouring agent within the permeable membrane will prevent any potentially unwanted reactions between the flavouring agent and the beverage ingredient.

[0042] The capsule may further comprise a distributor located between the ingredient compartment and the inflow end. Typically, the distributor takes the form of a mesh spanning the cross section of the capsule. The purpose of the distributor is to redirect water entering the inflow end so as to ensure that water flows onto the surface of the beverage ingredient in a controlled and uniform fashion, preventing the formation of channels within the beverage ingredient that would impair the extraction process by allowing the water to bypass much of the beverage ingredient. The distributor may be made of any suitable material, such as polymer, such as a biodegradable polymer, and / or paperboard.

[0043] The capsule may further comprise a sealing membrane at the inflow end. The sealing membrane seals the ingredient compartment, protecting the beverage ingredient from environmental factors, such as moisture and oxygen. The sealing membrane is operable to be removed, perforated, or otherwise opened by the brewing device. The sealing membrane may be made of any suitable material, such as aluminium, polymer, paper, or combinations thereof.

[0044] The capsule may further comprise a quantity of beverage ingredient within the ingredient compartment. Suitable beverage ingredients include, but are not limited to, ground coffee and tea leaves. It will be understood that the quantity of beverage ingredient within the ingredient compartment is selected depending on the beverage ingredient being used and the brewing device that the capsule is intended to be used with (and the brewing parameters thereof).

[0045] The present invention also relates to a method of producing a modified beverage, the method comprising: providing a capsule as defined herein, the capsule comprising a quantity of beverage ingredient within the ingredient compartment; introducing water to the ingredient compartment via the inflow end; contacting the water with the beverage ingredient to provide an initial beverage; passing the initial beverage through the permeable membrane to form the modified beverage; and extracting the modified beverage via the outflow end.

[0046] In one example, the beverage ingredient is ground coffee. The hot water contacts the ground coffee to form an initial coffee beverage. The presence of the permeable membrane slows the flow of water, increasing the flavour extracted from the ground coffee into the coffee beverage.

[0047] In a second example, the beverage ingredient is ground coffee and the permeable membrane comprises paper. The hot water contacts the ground coffee to form an initial coffee beverage. As in the first example, the presence of the permeable membrane slows the flow of water, increasing the flavour extracted from the ground coffee into the coffee beverage. Additionally, the paper adsorbs a quantity of the diterpenes and other bitter compounds, reducing the bitterness of the coffee beverage.

[0048] In a third example, the beverage ingredient is ground coffee and the permeable membrane comprises a flavouring agent. The hot water contacts the ground coffee to form an initial coffee beverage. As in the first example, the presence of the permeable membrane slows the flow of water, increasing the flavour extracted from the ground coffee into the coffee beverage. Additionally, the flavouring agent provides an additional flavour to the coffee beverage.

[0049] In a fourth example, the features and benefits of the second and third examples are combined.

[0050] The present invention also relates to the use of a capsule as defined herein for the production of a modified beverage. Typically, the production uses a brewing device, the brewing device configured to heat and insert water into the capsule via the inflow end and extract the modified beverage via the outflow end.

Claims

CLAIMS:1 . A capsule (100) for a brewing device, the capsule (100) having a side wall (110) and, at opposing ends, an inflow end (120) and an outflow end (130), and housing an ingredient compartment (140) therebetween, and wherein the capsule (100) comprises a permeable membrane (150) located between the ingredient compartment (140) and the outflow end (130), the permeable membrane (150) affixed to a continuous perimeter of an internal face of the side wall (110).

2. The capsule (100) of claim 1 , wherein the capsule (100) is a dome, cylindrical or frustoconical.

3. The capsule (100) of claim 1 or claim 2, wherein the permeable membrane (150) is planar and / or the membrane (150) lies perpendicular to the direction of water flow in use.

4. The capsule (100) of any preceding claim, wherein the permeable membrane (150) is affixed to, or adjacent to, the terminus of the side wall (110) at the outflow end (130).

5. The capsule (100) of any preceding claim, wherein the permeable membrane (150) is affixed to the internal face of the side wall (110) by heat sealing or ultrasound.

6. The capsule (100) of any preceding claim, wherein the permeable membrane (150) is formed from paper, the paper comprising cellulose and lignin.

7. The capsule (100) of claim 6, wherein the paper has:(i) a lignin content in the range of from 1 to 30 wt%, optionally from 2 to 25 wt%, further optionally from 5 to 20 wt%, yet further optionally from 10 to 15wt%; and / or(ii) a kappa number (as determined using ISO 302:2015) from 10 to 90, optionally from 20 to 80, further optionally from 30 to 60, yet further optionally from 40 to 50; and / or(iii) a grammage in the range of from 30 to 200 gsm, preferably from 40 to 150 gsm, more preferably from 60 to 100 gsm, such as about 80 gsm; and / or(iv) a thickness in the range of from 50 to 300 microns, preferably from 100 to 200 microns, such as about 150 microns; and / or(v) a pores with a size from 5 to 45 microns, preferably of from 10 to 20 microns.

8. The capsule (100) of any preceding claim, wherein the permeable membrane (150) further comprises flavour enhancers, optionally the flavour enhancers being selected from spent coffee grounds, fresh coffee grounds, natural flavours, and combinations thereof.

9. The capsule (100) of claim 8, wherein the flavour enhancer is encapsulated.

10. The capsule (100) of any preceding claim, further comprising a distributor (160) located between the ingredient compartment (140) and the inflow end (120), optionally wherein the distributor (160) comprises polymer, such as a biodegradable polymer, and / or paperboard.

11. The capsule (100) of any preceding claim, wherein the capsule (100) further comprises a sealing membrane at the inflow end (120).

12. The capsule (100) of any preceding claim, further comprising a quantity of beverage ingredient (170), such as ground coffee or tea leaves, within the ingredient compartment (140).

13. A method of producing a modified beverage, the method comprising: providing a capsule (100) as defined in claim 12; introducing water to the ingredient compartment (140) via the inflow end (120); contacting the water with the beverage ingredient (170) to provide an initial beverage; passing the initial beverage through the permeable membrane (150) to form the modified beverage; and extracting the modified beverage via the outflow end (130).

14. Use of a capsule (100) as defined in claim 12 to produce a modified beverage.

Images