Capsule for producing a beverage
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Solution Overview
Problem
Existing single-serve beverage capsules made of plastic are challenging to dispose of and recycle, and the use of aluminum membranes in these capsules does not allow for optimal preparation of different types of coffee beverages, such as espresso and lungo, due to differences in pressure requirements.
Innovation Solution
A capsule construction using a laminated multilayer bottom membrane composed of vegetable parchment, an adhesive layer, and a non-woven material layer made of biodegradable fibers, which can be pierced by a single opening device to prepare both espresso and lungo coffee beverages effectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If plastic materials are used for capsule containers, then the structural integrity and reusability are improved, but the disposal and recycling become challenging
Solution Approach 1:
The patent changes the material parameter from plastic to cellulose, transforming the capsule from non-biodegradable to biodegradable while maintaining the necessary structural properties for single-serve beverage preparation
Solution Approach 2:
The patent embraces the disposable nature of single-serve capsules by using biodegradable cellulose material, allowing the capsule to be discarded after single use without environmental harm, as it can be composted naturally
2Reliability
If aluminum membrane is used for the bottom membrane, then the air barrier and tearing properties are improved, but the biodegradability and versatility for different beverage types are worsened
Solution Approach 1:
The patent uses a composite bottom membrane structure consisting of multiple layers including cellulose base material with integrated opening elements, combining the functions of air barrier, structural support, and pressure-responsive opening in a single biodegradable component
Solution Approach 2:
The patent applies local quality by creating specific regions in the bottom membrane with different properties - the opening elements are positioned and shaped to respond to pressure at specific locations, allowing controlled opening behavior for different beverage types while maintaining overall membrane integrity
3Manufacturing precision
If sharp spikes are used in the opening device, then the espresso preparation is improved, but the lungo preparation with sufficient crema is worsened
Solution Approach 1:
The patent designs a universal opening device with specifically configured opening elements that can adapt to different beverage preparation requirements (espresso and lungo) through a single device design, eliminating the need for multiple opening devices with different spike configurations
Solution Approach 2:
The opening elements are designed to dynamically respond to pressure changes during beverage preparation, adjusting their opening behavior based on the pressure profile generated during espresso versus lungo preparation, allowing optimal performance for both beverage types
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The proposed capsule design allows for the preparation of both espresso and lungo coffee beverages with optimal quality, including the desired layer of crema, while being fully compostable, thus addressing the environmental concerns associated with plastic and aluminum disposal.
Implementation Method 1
air barrier for protecting the beverage ingredient in the closed capsule before beverage preparation
Implementation Method 2
under the effect of the liquid pressure increase in the ingredient chamber during injection of liquid
Implementation Method 3
tearing under pressure in order to dispense the prepared beverage
Data Source
AI summary
The invention concerns a capsule for use in a beverage preparation machine, said capsule containing a soluble and/or extractable beverage ingredient, said capsule comprising: -a capsule body (2) defining a chamber (21), -a top membrane (3) closing the top opening, and adapted to be punctured for liquid injection into the capsule, and a bottom membrane (4), provided inside the chamber (21) so as to delimit between the top membrane (3) and said bottom membrane an ingredient chamber, and -an opening device (5) provided inside the chamber and adapted to open the chamber by relative engagement of said opening device with the bottom membrane (4) under the effect of the liquid pressure increase in the ingredient chamber during injection of said liquid, wherein the bottom membrane is a laminated multilayer material comprising successively: -a vegetable parchment layer (41), and -an adhesive layer (42), and -a non-woven material layer (43) comprising fibres, wherein said fibres are biodegradable fibres, and wherein the vegetable parchment layer faces the opening device (5).