US20170081111A1

Movatterモバイル変換

Info

Publication number: US20170081111A1
Application number: US15/124,937
Authority: US
Inventors: David Wicks
Original assignee: Mars Inc
Current assignee: Lavazza Professional North America LLC
Priority date: 2014-03-11
Filing date: 2015-03-10
Publication date: 2017-03-23
Also published as: US20170101258A1; EP3116803B2; CN106103310B; EP3116803B1; WO2015136267A1; EP3116803B9; CA2945686A1; JP6676532B2; CN106103311A; WO2015136268A1; CN106103311B; EP3116804B1; CN109625640A; EP3116803A1; CN106103310A; EP3116804A1; JP2017511711A; CA2938352C; JP2017511710A; CA2938352A1

Abstract

A beverage preparation capsule (200) is provided comprising a hollow body suitable for containing a beverage preparation ingredient, the hollow body having a top end for receiving liquid into the hollow body, a bottom end for dispensing the beverage from the hollow body, and at least one side wall (210,212) between the top and bottom ends, the bottom end being in fluid communication with the top end; and a sheet of filter material (230) extending from a first position on a side wall (210) to a second position on a side wall (212), wherein said first position is relatively closer to the top end of the hollow body and the second position is relatively closer to the bottom end of the hollow body, such that the sheet of filter material (230) extends across the inside of the hollow body at an incline relative to the side wall. The beverage preparation capsule may be used with a beverage preparation apparatus in a method of preparing a beverage, particularly ground coffee or leaf tea.

Description

The present invention relates to beverage preparation capsules.
A number of beverage-making systems are known in which a single serving of the beverage is made by inserting a capsule containing a particulate beverage-making ingredient, such as ground coffee, into a beverage-making station of a beverage-making apparatus. The apparatus then injects water into the capsule, where the beverage-making ingredient dissolves in, or infuses into, the water to form the beverage. The beverage flows out of the capsule through a suitable outlet, which may be simply an opening or perforation in the capsule or it may comprise an outlet tube that pierces an outlet region of the capsule. The capsule may incorporate a filter to prevent passage of solid components such as coffee grounds out of the capsule. Beverage-making systems of this general type are described for example in WO 94/01344, EP-A-0512468 and EP-A-0468079 (all Nestle), in U.S. Pat. No. 5,840,189 (Keurig), in EP-A-0272922 (Kenco), in EP-A-0821906 (Sara Lee) and in EP-A-0179641 and WO-A-02/19875 (Mars).
GB-A-2121762, GB-A-2122881, EP-A-0179641, EP-A-0247841 and WO-A-9905044 describe capsule-based beverage preparation systems of the type that are now widely used and marketed by Mars Drinks under the registered trade mark FLAVIA. An exemplary embodiment of a FLAVIA capsule according to the state of the art is shown inFIGS. 1, 2aand2b.
Referring toFIGS. 1, 2aand2b, the current FLAVIA-typebeverage preparation capsule100 comprises front andback sheets110,112 of a liquid- and air-impermeable sheet material permanently bonded together around their top and side edges as described in more detail below. The front and back sheets are also bonded together along abottom edge120 of the capsule, but this bond is releasable under the effect of heat or pressure inside the capsule. For example, the bonding of thebottom edge120 may be by means of a pressure-sensitive adhesive. Within thecapsule100 is a folded web offilter material130 bonded to the inside walls of the front and back sheets. The web of filter material that supports abeverage preparation ingredient150, such as ground coffee or leaf tea. Thecapsule100 further comprises anozzle140 havingtubular bore142. The nozzle is inserted into the top edge of the capsule and bonded in an airtight fashion to the front and back sheets, the nozzle being flanged to assist in locating thecapsule100 correctly with a beverage preparation machine. The nozzle bore is initially sealed by a suitable airtight freshness barrier.
Referring toFIG. 2a, the sheet ofweb material130 is folded to form a “W”-shape in cross-section supporting the infusiblebeverage preparation ingredient150. Upon introduction of liquid through the liquid conduct, the liquid pressure causes theapex132 of the W to evert to provide a downwardly convex filter bed as shown inFIG. 2b. The eversion effect assists in the rupture of the pressure-sensitive seal of thebottom seam120 to dispense a beverage brewed in the capsule. Further details of the everting filter webs may be found in EP-A-0179641.
Beverage-making capsules of the above type have found widespread use. However, they suffer from certain drawbacks. The manufacture of these capsules requires assembly of appropriately shaped components in a precise and secure manner, which increases manufacturing costs. Moreover, the rate of flow of the beverage through the ingredient and filter sheet may not be as fast and/or as uniform as would be desirable for optimum beverage preparation. A difficulty that can arise with the above systems is incomplete dissolution or extraction of the beverage ingredients inside the capsule. For example, channelling of liquid through the compressed bed of beverage preparation ingredient during brewing may occur when preparing beverages using capsule-based systems, especially where relatively high pressures are required such as in the preparation of espresso and espresso-type beverages. This channelling directs the liquid through preferred pathways in the compressed bed of beverage preparation ingredient preventing uniform exposure of the beverage preparation ingredient to the liquid. This can result in wasted beverage preparation ingredient and a beverage having reduced concentration of dissolved or infused material. Channelling may also occur if the beverage preparation ingredient is not uniformly distributed.
Another difficulty that can arise is excessive system back-pressure due to blocking or partial obstruction of water flow in regions where the particulate ingredient is more dense or tightly packed, such as at the bottom regions of the filter.
The above problems can all lead to inconsistent vending performance and poor beverage taste. Attempts have been made to solve the above problems. WO-A-2005026018 describes a beverage capsule in which a filter element has a flat base and fluted sides to improve flow of liquid through the filter and the beverage ingredient. However, a need still remains for improved beverage preparation capsules, suitably but not exclusively for use in equipment of the FLAVIA type.
The present invention provides a beverage preparation capsule comprising a hollow body suitable for containing a beverage preparation ingredient, the hollow body having a top end for receiving liquid into the hollow body, a bottom end for dispensing the beverage from the hollow body, and at least one side wall between the top and bottom end, the bottom end being in fluid communication with the top end; and a sheet of filter material extending from a first position on a side wall to a second position on a side wall, wherein said first position is relatively closer to the top end of the hollow body and the second position is relatively closer to the bottom end of the hollow body, such that the sheet of filter material extends across the inside of the hollow body at an incline relative to the side wall. In use, the top end receives liquid into the hollow body for contacting with a beverage preparation ingredient.
In this way, several advantages are provided, namely: easier construction of the capsule in manufacture; less construction material required, particularly less filter material; more consistent vending performance; and more consistent drink taste. Specifically, by inclining the filter material inside the hollow body of the capsule, the surface area of the filter and the liquid contact area of the beverage preparation ingredient resting upon the filter is maximised, without the need for the multiple layers or complicated folding arrangements of filter material used in the prior art. Preferably, the surface area of the filter material is greater than the transverse cross-sectional area of the cavity of the hollow body. Preferably, the sheet of filter material is a single sheet of non-folded material, in that the filter material extending across the inside (cavity) of the hollow body is not folded. However, it will be appreciated that the edges of the sheet of filter material may be folded to assist in securing of the filter material to the capsule. By avoiding the need for multiple layers and complicated folding arrangements of the filter material, the construction complexity of the capsule is minimised. Furthermore, the greater contact area of the beverage preparation ingredient with liquid allows for more complete brewing of the beverage preparation ingredient in a shorter time, with reduced channelling of liquid such that fewer regions of beverage preparation ingredient are left unexposed to liquid and wasted. This provides more consistent and improved vending performance and drink taste.
In one embodiment of the invention, the peripheral edges of the sheet of filter material are secured to the side wall or walls of the hollow body. More preferably, the filter material is secured to the side wall or walls of the hollow body continuously around substantially the whole periphery of the sheet, and most preferably continuously around the whole periphery of the sheet.
In another embodiment of the invention, the sheet of filter material is formed from one or more side walls of the hollow body. In this case, a filter region of a side wall is perforated such that the side wall becomes at least partially porous in the filter region. The sheet of filter material will therefore comprise the same material as one or more side walls of the hollow body, but may additionally comprise a layer of non-woven filter material laminated to the filter region of the side wall.
Preferably, the sheet of filter material divides the hollow body into an inlet chamber for receiving liquid and an outlet chamber from which the beverage is dispensed.
The hollow body may comprise a liquid inlet through which liquid can enter the hollow body. The inlet is preferably located in the top end or a top end region side wall of the hollow body. The inlet is preferably a nozzle having a bore. The bore may be sealed by a frangible freshness barrier before use. For example, the freshness barrier may comprise an oxygen-impermeable membrane of metal foil and/or thermoplastic film extending across the bore of the nozzle. The aforementioned features relating to an inlet are particularly preferred for the sachet capsule embodiment of the present invention, which will be discussed in greater detail below.
Alternatively, the top end of the hollow body may be without an inlet, but the hollow body may be cut open or pierced in use, to allow delivery of liquid into the hollow body. This feature is particularly preferred for the pod capsule embodiment of the present invention, which will be discussed in greater detail below.
Preferably, the hollow body comprises an outlet through which beverage can exit the hollow body. Preferably, the bottom end or bottom end region side wall of the hollow body comprises an outlet channel. The outlet channel may be sealed in any convenient way with a seal that can be broken during beverage preparation to allow escape of the beverage through the outlet channel. Conveniently, the seal is formed with a heat- and/or pressure-releasable bond, which may be broken when a fluid medium such as air or water is introduced into the hollow body. The aforementioned features relating to an outlet are particularly preferred for the sachet capsule embodiment of the present invention, which will be discussed in greater detail below.
Alternatively, the bottom end of the hollow body may be without an outlet, but the hollow body may be cut open or pierced in use, to allow escape of beverage. This feature is particularly preferred for the pod capsule embodiment of the present invention, which will be discussed in greater detail below.
Preferably, the beverage preparation capsule comprises a beverage preparation ingredient supported on the sheet of filter material between the filter material and the top end of the hollow body. The beverage preparation ingredient may be an infusible beverage ingredient, for example ground coffee or leaf tea. Preferably, the beverage preparation ingredient resides in an inlet chamber of the capsule, as previously described. Preferably, the beverage preparation ingredient is hermetically sealed in the capsule body. That is to say, the hollow body defines an enclosure that encloses the beverage preparation ingredient in substantially air- and liquid-tight fashion until the top end of the hollow body is ruptured in use to inject water into the enclosure through an inlet or piercing to prepare a beverage from the ingredient inside the enclosure, and to allow the thus-prepared beverage to escape from an outlet or piercing created in the bottom end of the hollow body during beverage preparation.
Preferably, the filter material is a web material or a nonwoven fabric material. Where the beverage preparation ingredient is an infusion-type beverage intended to be retained in the capsule after infusion (e.g. ground coffee or leaf tea), the filter material preferably has a sufficiently fine mesh size to retain the infused solids while allowing free passage of the liquid beverage. An exemplary filter material is a laminate of melt blown polypropylene sandwiched between layers of non-woven spun-bonded polypropylene. It can also be desirable to use cellulosic material for reasons of cost and biodegradability. Where the beverage preparation ingredient is a dispersion- or dissolution-type beverage and the whole contents of the capsule are intended to be dispensed, the filter material is preferably a relatively coarse mesh material to allow the beverage ingredient to escape. Nonetheless, the filter material should still prevent rapid escape of a large proportion of the dispersible ingredient, to allow sufficient time for mixing with the beverage liquid, so as to leave the pack as a liquid dispersion rather than as undispersed particles. Moreover, before use and during storage, the majority of the dispersible material should remain on the upper side of the coarse filter material, i.e. between the surface of the filter material and the top end of the hollow body.
In a preferred embodiment, the filter material has a variable porosity along at least one dimension of its surface area, preferably the dimension which extends across the inside of the hollow body from one side wall to another. The filter material may be less porous closer to the top or inlet of the hollow body and more porous closer to the bottom or outlet of the hollow body. Variable porosity regions can be provided by variable thickness, variable pore size and/or variable composition of the filter material. Preferably, the porosity is varied by a distribution of different pore sizes or pore density.
In this way, the pressure drop (Δ-P) from the top end to the bottom end of the hollow body can be similar or the same across the whole filter material, in order to encourage consistent flow of liquid through the entire beverage material, and substantially avoid liquid channelling through a passage of least resistance, such that substantially all of the beverage material is contacted with liquid.
Suitably, the capsule is a single-serve capsule that contains sufficient beverage preparation ingredients for the preparation of a single portion of beverage, i.e. from about 25 ml to about 500 ml, preferably from about 100 ml to about 250 ml of beverage. For example, the capsule may contain from about 2 g to about 25 g of ground coffee or from about 1 g to about 9 g of leaf tea, or from about 2 g to about 30 g of water-dispersible ingredients.
In one embodiment of the present invention, the hollow body is in the form of a sachet comprising front and back sheets of flexible film material arranged in face-to-face relationship and sealed along their edges, wherein the inclined filter material extends from a first position on one sheet of the hollow body, wherein the first position is relatively closer to the top end of the hollow body, to a second position on the opposite sheet, wherein the second position is relatively closer to the bottom end of the hollow body.
The front and back sheets of the sachet embodiment may be laminate sheets, which are preferably air- and water-impermeable.
Preferably, the sheets of the sachet embodiment are permanently bonded together along lateral edge seams and a top seam, with an outlet region being provided in a bottom seam of the sachet, and wherein a liquid injection nozzle is inserted into the top seam or an edge seam of the sachet. In these embodiments, the construction of the sachet is substantially the same as for a conventional FLAVIA capsule as described above, but with addition of the inclined filter material.
Preferably, the inclined filter material of the sachet embodiment extends from a first position on one sheet of the sachet, wherein the first position is relatively closer to the inlet nozzle, to a second position on the opposite sheet, wherein the second position is relatively closer to the outlet region.
In one embodiment of the sachet, the sheet of filter material is a distinct piece of material from the front and back sheets of flexible film material and the peripheral edges of the sheet of filter material are secured to the front and back sheets.
In another embodiment of the sachet, the sheet of filter material is formed from either or both of the front or back sheets of flexible film material. In this case, a filter region of the flexible film material is perforated such that the material becomes at least partially porous in the filter region. For example, a single sheet of flexible film material may be folded into a “N” or “
” shape, such that a first terminal portion of the sheet forms the front of the capsule, an intermediate inclined portion of the sheet is perforated and functions as a filter material, and a second terminal portion of the sheet forms the back of the capsule. In another example, a first sheet of flexible film material may be folded into a “
” or “
” shape, such that a first portion of the first sheet forms the front of the capsule, and a second portion of the first sheet is perforated and functions as a filter material. The back of the capsule is formed from a second sheet of flexible film material connected to the liquid permeable portion of the first sheet. In this way, a complete capsule can be provided using only one or two sheets of flexible film material for easier and cheaper construction. In either case, the liquid-permeable portion of the sheet may be laser perforated and may or may not be combined with a laminated layer of non-woven filter material.
The outlet region of the sachet embodiment may be sealed in any convenient way with a seal that can be broken during beverage preparation to allow escape of the beverage through the outlet region. Conveniently, the seal is formed by bonding together the front and back sheets with a heat- and/or pressure-releasable bond.
In certain embodiments, the hollow body of the sachet embodiment may be formed from a single sheet in the form of a tube having an outlet region at one end thereof. The tube may be formed by extrusion, or it may be formed from a single sheet by folding the sheet over and bonding opposed edges thereof along a longitudinal lap or fin seal.
The materials used to form the hollow body of the sachet embodiment may suitably consist essentially of flexible film materials, for example of the type used to form existing FLAVIA capsules. The flexible film material will usually be a laminate sheet comprising two or more of the following layers: a thermoplastic sealant layer for bonding the hollow body to other members of the capsule; a substantially gas-impermeable barrier layer, which may be a metal film such as aluminium film or a gas-barrier polymer such as polyvinyl alcohol (PvOH); adhesion layers to improve adhesion between other layers of the laminate; structural layers, for example to provide puncture resistance; and/or a printing substrate layer. The structural layers could be made of polyolefins, polyester, nylons, or other polymers as is well known in the art. In one embodiment, the laminate material comprises a layer of polypropylene and a layer of polyvinyl alcohol (PvOH). The capsule materials may comprise at least a transparent region to provide visibility of the contents of the capsule.
Most preferably the sheet material of the hollow body of the sachet embodiment is a laminate comprising a layer of polypropylene and a layer of polyvinyl alcohol.
The dimensions of the sachet capsules of the sachet embodiment may be similar to those used in the existing systems described above so that the capsules of the invention can be used in existing beverage preparation equipment without modification of the equipment, particularly FLAVIA-type machines. Preferably, the sachet has a front and back size of about 10 cm by about 7 cm, or about 10 cm by about 5 cm. Preferably, the top face of the inlet nozzle of the sachet has the shape of an octahedron with two opposing sides of about 10 mm, two opposing sides of about 3 mm, two opposing sides of about 6 mm, and two opposing sides of about 3 mm.
In another embodiment, the hollow body is in the form of a pod comprising at least one sheet of plastic and/or metal foil material which is semi-rigid, e.g. thermoformed or injection moulded. The sheet material may be a laminate comprising at least one of the following layers: a thermoplastic sealant layer for bonding the hollow body to other members of the capsule; a substantially gas-impermeable barrier layer, which suitably is a metal film such as aluminium film; adhesion layers to improve adhesion between other layers of the laminate; structural layers, for example to provide puncture resistance; and/or a printing substrate layer. The structural layers could be made of polyolefins, polystyrene, polyester, nylons, or other polymers as is well known in the art. The capsule materials may comprise at least a transparent region to provide visibility of the contents of the capsule.
Preferably, the pod embodiment may comprise a first sheet that has been formed, e.g. by thermoforming, into a cup or bowl shape with a flanged rim, and a second sheet that is bonded across the flanged rim to form the pod. For example, the first sheet may be a relatively stiff thermoplastic sheet that has been thermoformed into a cup or bowl shape with a flanged rim, and the second sheet is a flat sheet, which may be of flexible film material, that is bonded across the flanged rim. In these embodiments, the pod may have a frustoconical shape, suitably with a pierceable top and base. The bottom of the capsule is pierceable or otherwise provided with means for insertion of an outlet tube, for example a hole with a removable cover or a hinged cover, or a septum, or a split septum, or a nozzle with a frangible freshness barrier for example as described in WO-A-0219875.
The inclined filter material of the pod embodiment may suitably be secured to the inside surface of the pod by an adhesive or by welding to an annulus provided on the inside surface of pod, or in other embodiments it may be held in place by retaining flanges on the inside of the pod, or it may even be retained by a liquid-permeable sheet extending over the filter material and bonded to an internal surface of the pod around the periphery of the filter layer. The area of the filter material is suitably from about 1 cm²to about 20 cm², for example from about 2 cm²to about 10 cm².
The dimensions of the capsules of the pod embodiment may be similar to those used in the existing systems described above so that the capsules of the invention can be used in existing beverage preparation equipment without modification of the equipment. Preferably, the internal volume of the pod is from about 1 cm³to about 100 cm³, for example from about 5 cm³to about 50 cm³.
Suitably, the side walls of the base component of the pod and the lid of the pod of the pod embodiment are provided with complementary engagement elements to secure the lid to the base. Suitable elements are complementary projections or recesses, for example threads, bayonet fittings or snap-fitting elements. Suitably, the engagement elements are releasable to permit disassembly of the pod into the lid and the base after beverage preparation. Therefore, suitably the pod is not formed by adhesive or melt bonding of the lid to the base.
The bottom and side walls of the pod embodiment may be formed from air- and moisture-impermeable material as hereinbefore described so as to maintain freshness of the beverage ingredient before use. In these embodiments, the pod comprises an outlet that is opened before or during beverage preparation to release the beverage formed inside the pod. For example, the outlet may be an opening in the pod that is sealed by a cover sheet adhered to the pod by a pressure-sensitive adhesive. The cover sheet is removed and discarded immediately prior to assembling the capsule. Alternatively, the sheet material of the pod may be provided with a line of weakness, e.g. a die-cut line of weakness, defining an opening, for example a C-shaped or U-shaped line of weakness. The user presses down on the sheet material to open the pod along the line of weakness immediately before use. In yet other embodiments the opening is sealed by a flap that is adhered around the opening by an adhesive that is releasable by heat or pressure inside the pod arising from injection of hot water into the pod.
In an alternative form of the pod embodiment at least a region of the bottom and/or the side walls of the pod may be made of a liquid-permeable material, which functions as the filter material for the beverage produced by injecting water through the lid of the pod. In these embodiments, the bottom wall of the pod is inclined relative to the side walls and functions as the inclined filter material previously described. The pod is suitably packaged in an air- and moisture-impermeable package to maintain freshness of the beverage ingredient before use.
In a further aspect, the present invention provides a method of preparing a beverage, comprising the step of passing an aqueous liquid through a beverage preparation capsule according to the present invention. The aqueous liquid is preferably water, for example at a temperature of 85° C. to 99° C. The method may be performed in the beverage preparation apparatus already known for use with existing capsule formats, for example as described in the patent references listed above, without modification of the apparatus. The water may suitably be injected at a pressure of 0.5 to 1.5 bar gauge for filter-type coffee, and at higher pressures such as 5-20 bar gauge for espresso-type coffee, depending on the system.
In a method of preparing a beverage using the sachet capsule embodiment of the present invention, a water injection tube may be inserted into the hollow body through a nozzle located in the top end or top end region side wall of the hollow body, and then liquid may be injecting onto a beverage preparation ingredient inside the hollow body to prepare the beverage or beverage component. The bottom end or bottom end region side wall of the hollow body may be provided with a heat- and/or pressure-sensitive seal which ruptures open upon introduction of liquid into the hollow body, to allow beverage to escape from the hollow body through the outlet tube.
In a method of preparing a beverage using the pod capsule embodiment of the present invention, the top end or top end region side wall of the hollow body may be pierced with an inlet tube, such that the opening of the inlet tube resides above the sheet of filter material, and liquid may then be injected onto a beverage preparation ingredient inside the hollow body to prepare the beverage or beverage component. The bottom end or bottom end region side wall of the hollow body may also be pierced with an outlet tube, either before or after injecting liquid into the hollow body, such that the opening of the outlet tube resides below the sheet of filter material, and then the beverage can be allowed to escape from the hollow body through the outlet tube.
The term “inclined” herein is used in the normal sense of sloping between a higher position to a lower position.
The term “filter material” herein is used in the sense of a material which can partially or substantially prevent or retard passage of at least a portion of beverage preparation ingredient, but allow passage of beverage liquid. In some embodiments, the beverage preparation ingredient may be an infusible-type ingredient, such as ground coffee or leaf tea, in which case, the filter material should substantially prevent passage of residual waste solid ingredient, such as coffee grounds and tea leaves, out of the capsule. However, in other embodiments, the beverage preparation ingredient may be a dispersible- or dissolvable-type ingredient, such as soup, in which case the filter material should allow passage of dispersed or dissolved ingredient with the beverage liquid, but should prevent passage of undispersed or undissolved ingredient, out of the capsule.
The term “hollow body” is used herein in its usual sense of a three-dimensional shape including an enclosure for retaining the beverage brewing ingredient. It will be appreciated that the hollow body may be of any suitable shape in plan view, including circular, square, other regular polygons, or trapezoidal. The hollow body defines an ingredient chamber in which the beverage preparation ingredient may be stored, and in which the beverage may be prepared by infusion or dissolution of the beverage preparation ingredient. Preferably, the ingredient chamber is suitably substantially filled by the ingredient.
The terms “top end” and “bottom end”, and related expressions such as “above”, “below”, “higher” and “lower” are relative expressions intended to clarify the relative positions of elements of the capsule, with reference to the accompanying drawings.
While the “top end” of the capsule may indeed be the uppermost in use, it will readily be appreciated by the skilled person that this may not necessarily be the case, depending on the orientation of the beverage preparation machine. In any event, the “top” or “upper” regions of the capsule are those that are upstream, and “bottom” or “lower” elements are downstream with respect to the flow of liquid during beverage preparation.
Similarly, the terms “front” and “back” are relative expressions intended to clarify the relative positions of elements of the capsule, with reference to the accompanying drawings. In particular, a “front” portion of the capsule will typically be located in an opposing arrangement to a “back” portion. However, it will be readily appreciated that the “front” portion of the capsule need not necessarily face the user, depending upon orientation of the capsule, in or outside of a beverage preparation machine.
The term “outlet channel” refers to a channel extending from the beverage ingredient chamber, through which the beverage escapes from the chamber during beverage preparation. Preferably, the outlet channel is substantially free of beverage ingredient. Preferably, the outlet channel has a length in the direction of flow of the beverage, and a cross-section perpendicular to that flow.
The term “frangible freshness barrier” herein is used in the sense of a seal or cap over an inlet, outlet or other opening in the capsule, such that the quality of a beverage preparation ingredient inside the capsule does not degrade over time, for example due to atmospheric moisture or bacteria. Moreover, the freshness barrier is frangible in the sense that the seal or cap can be broken or opened to allow the capsule to be used to prepare a beverage.
The term “variable porosity” herein is used in the sense that the porosity of a material, such as the filter material, changes across the extent of the material. Preferably, the porosity is greater at one end of the material than at an opposite end. However, the porosity could also change in other directions or orientations, not limited to a strictly linear or longitudinal progression.
The term “sachet” herein is used in the sense of substantially flexible bag or pouch, in which a beverage preparation ingredient may be stored.
The term “pod” herein is used in the sense of a substantially rigid container, preferably formed from a substantially rigid bowl or cup with a substantially rigid or substantially flexible lid or top thereover, in which a beverage preparation ingredient may be stored.

An embodiment of the present invention will now be described further, by way of example, with reference to the accompanying drawings, in which:

FIG. 1 shows a perspective view of a beverage preparation capsule according to the prior art;

FIGS. 2aand 2bshow cross-sectional views of the beverage preparation capsule ofFIG. 1 before and in use respectively;

FIG. 3 shows a perspective view of a beverage preparation capsule according to the sachet embodiment of the present invention;

FIGS. 4aand 4bshow a cross-sectional view of the beverage preparation capsule ofFIG. 3 before and in use respectively;

FIG. 5 shows a perspective view of a beverage preparation capsule according to the pod embodiment of the present invention;

FIGS. 6aand 6bshow a cross-sectional view of the beverage preparation capsule ofFIG. 5 before and in use respectively;

FIG. 7 shows an inclined filter of the present invention in use, having variable porosity regions.

FIG. 8 shows a filter of the present invention having variable porosity regions,

FIG. 9 shows a cross-sectional view of a beverage preparation capsule according to a sachet embodiment of the present invention,

FIG. 10 shows a cross-sectional view of a beverage preparation capsule according to a sachet embodiment of the present invention.

Referring toFIG. 3, the sachet embodiment of the beverage preparation capsule of thepresent invention200 comprises front andback sheets210,212 of a liquid- and air-impermeable sheet material permanently bonded together around their top and side edges as described in more detail below. The front and back sheets are also bonded together along abottom edge220 of the capsule, but this bond is releasable under the effect of heat or pressure inside the capsule. For example, the bonding of thebottom edge220 may be by means of a pressure-sensitive adhesive. Thecapsule200 further comprises anozzle240 havingtubular bore242. The nozzle is inserted into the top edge of the capsule and bonded in airtight fashion to the front and back sheets, the nozzle being flanged to assist in locating thecapsule200 correctly with a beverage preparation machine. The nozzle bore is initially sealed by a suitable airtight freshness barrier. Within thehollow cavity260 of thecapsule200 is an inclined sheet offilter material230 bonded to the inside walls of the front andback sheets210,212. Thefilter material230 is a web material or a nonwoven material. The sheet offilter material230 is inclined with respect to the front andback sheets210,212 of the sachet, in that it extends from a higher position on thefront sheet210 of the sachet that is closer to theinlet nozzle240 to a lower position on theback sheet212 of the sachet that is closer to theoutlet region220. Thefilter material230 is bonded to the inside walls of the front andback sheets210,212 around the whole periphery of the filter material, thereby dividing thehollow cavity260 of the sachet into aninlet chamber261 for receiving liquid and anoutlet chamber262 for dispensing liquid. The sheet of filter material supports abeverage preparation ingredient250, such as ground coffee or leaf tea.
In use, thecapsule200 is introduced into a FLAVIA dispensing machine, which comprises a clamp to grip thenozzle240 under the flange, and a hollow injector tube with a mechanism to insert the hollow injector tube into the nozzle bore242, thereby piercing the freshness barrier. The dispensing machine further comprises a source of hot water and a pump to inject the hot water through the injector tube into the capsule. Upon introduction of the hot water through the injector tube and the nozzle bore242 into theinlet chamber261 of thecapsule200, thebeverage preparation ingredient250 contained in thecapsule200 is mixed with the hot water and a beverage is brewed. Thebottom seam220 of thecapsule200 opens under the effect of heat and liquid pressure inside the capsule, and the beverage passes through thefilter sheet230 into theoutlet chamber262 of thecapsule200 and through the open bottom of thecapsule200 and is collected in a receptacle located at a receptacle station situated directly below thecapsule200.
It can be seen that the bonding between the front and back sheets of thecapsule200 comprises a pair ofside seams216 extending downwardly from a top seam214 and tapering inwardly at thebottom seam220. The side seams216 each include a sealedland218 extending inwardly to form a ‘waist’ to the capsule. When the capsule is in use, the additional bonding area of the lands helps to maintain the capsule in a tubular configuration. In particular, thelands218 reduce the tendency of bottom edge of the capsule to curl upwards as it opens, thereby providing improved control over the flow of beverage from the bottom of the capsule. Thelands218 thus provide a more consistent and regular opening of the capsule. Further details of this feature may be found in EP-A-0247841.
Referring toFIG. 4a, the sheet offilter material230 is inclined with respect to the front andback sheets210,212 of the sachet, extending from a higher position on thefront sheet210 of the sachet that is closer to theinlet nozzle240 to a lower position on theback sheet212 of the sachet that is closer to theoutlet region220. The filter material supports the infusiblebeverage preparation ingredient250.
Referring toFIG. 4b, upon introduction of liquid through thenozzle240 into theinlet chamber261 of thecapsule200, the liquid contacts thebeverage preparation ingredient250 and infuses therewith to create the beverage. The liquid beverage then passes through the sheet offilter material230 into theoutlet chamber262, leaving behind the waste solid beverage preparation ingredient. The passage of liquid ruptures of the pressure-sensitive seal of thebottom seam220 to dispense the beverage brewed in thecapsule200. The inclined sheet of thefilter material230 provides a large surface area that is greater than the transverse cross sectional area of the hollow cavity of the sachet. In this way, the liquid and infusible beverage preparation ingredient has a greater surface area through which liquid may pass, quickly and easily, without the need for excess pressure which could rupture thesachet200.
Referring toFIGS. 5 and 6a, the pod embodiment of the beverage preparation capsule of thepresent invention300 comprises acup element310 having a substantiallyflat base311, a flanged top312, andfrustoconical side walls313 extending from the base311 to the top312. The cup element is formed for example by thermoforming from a suitable thermoplastic for example polystyrene. The thickness and material of the cup element are selected so that the cup element has sufficient rigidity to allow piercing of the base during beverage preparation, as described below, without collapse of the cup. Theflanged top312 of the cup is sealed with aflexible film lid320 of a suitable laminate sheet material as hereinbefore described. Thelid320 is bonded to the lip of the flanged top312 by melt binding or adhesive bonding in a conventional fashion.
A sheet offilter material330 is provided inside thecapsule300 in an inclined orientation. Thefilter material330 is a sheet of nonwoven textile material or a web material. Thefilter material330 is secured to the inside surfaces of theside walls313 of thecup310 by an adhesive or by welding to an annulus provided on the inside surfaces of the side walls of the cup. Thebeverage preparation ingredient350, which in this example is ground coffee, is deposited on top of thefilter material330 inside thecapsule300.
In use, thecapsule300 is held inside a clamp of a beverage-making apparatus as shown inFIG. 6b. The clamp has alower part361 with a recess for mating engagement with thecup element310 of the capsule, and anupper clamp part362 that is moveable to abut thelid320 of the capsule. In this example, the capsule is gripped by the clamp and only partially enclosed by the clamp during beverage preparation. However, in alternative embodiments, the capsule may be completely enclosed by the clamp, which permits the use of elevated pressures during beverage preparation without bursting the capsule. Alternatively, theflange312 of the capsule may simply be supported by an annular collar of the beverage-making apparatus.
The beverage-making apparatus comprises a source of water (not shown), suitably a source of hot water, for supplying water to aninjection tube371 that pierces the lid of the capsule to inject water into the capsule for preparation of the beverage. The beverage preparation apparatus further comprises anoutlet tube372 that pierces the base of the capsule and projects a short distance into the capsule, whereby the open end of the outlet tube is located below the sheet offilter material330. The inlet and outlet tubes may be fixed in spatial relationship to the respective clamp parts, in which case piercing of the capsule takes places when the clamp is closed around the capsule. Alternatively, the inlet and outlet tubes may be associated with mechanisms to provide reciprocating motion of the respective tubes into the capsule after the capsule has been clamped and out of the capsule after beverage preparation is complete. It will be appreciated that more than one inlet and/or outlet tube may be provided if appropriate.
It can be seen that thecapsule300 according to this embodiment of the invention is extremely simple and inexpensive to manufacture, and can be adapted to capsules for use in any existing beverage preparation equipment that uses beverage capsules that are pierced by an outlet tube. As in the previous embodiments, the inclined sheet of thefilter material330 provides a large surface area that is greater than the transverse cross sectional area of the hollow cavity of the pod. In this way, the liquid and infusible beverage preparation ingredient has a greater surface area through which liquid may pass, quickly and easily, without the need for excess pressure.
Referring toFIG. 7, a filter material arrangement is shown which is representative of that used in the sachet embodiment of the present invention, in which thefilter material430 has variable porosity along its length. However, this type of filter material may be used in any embodiment of the invention, including any of the examples shown inFIGS. 3, 4a,4b,5,6aand/or6b. InFIG. 7, thefilter material430 is thicker431 and thus less porous closer to the top orinlet440 of the sachet and thinner432 and thus more porous closer to the bottom oroutlet420 of the sachet. In this way, the pressure drop (Δ-P) is similar or the same across thewhole filter material430 and a consistent flow ofliquid470 is encouraged through thewhole beverage material450. This helps to avoid liquid channelling through a passage of least resistance and leaving some beverage material uncontacted with liquid.
FIG. 8 shows an alternative example of a sheet of filter material with variable porosity along its longitudinal length, in which pores531 progressively increase in size from onelateral end532 to anotherlateral end533. A further alternative embodiment could use different materials of the filter to provide variable porosity, for example materials with variable hydrophobicity.
FIG. 9 shows an embodiment of asachet600 in which thefront sheet610,filter material630 andback sheet612 are formed from a single sheet of a liquid- and air-impermeable material folded into an “
” shape (alternatively the sheet could be folded into a “N” shape, simply being the mirror image of the sachet ofFIG. 9). Since the sheet material is liquid- and air-impermeable material, afilter region630 of the sheet is perforated such that the sheet becomes at least partially porous in thefilter region630. The sheet may be laser perforated and may be combined with an additional laminated layer of non-woven filter material. The front andback sheets610,612 are permanently bonded together around their top and side edges, with the filter portion of thesheet630 being left free to extend across the interior of the sachet, thereby dividing the hollow cavity of the sachet into aninlet chamber661 for receiving liquid and anoutlet chamber662 for dispensing liquid. The front andback sheets610,612 are also bonded together along abottom edge620 of the capsule, but this bond is releasable under the effect of heat or pressure inside the capsule. For example, the bonding of thebottom edge620 may be by means of a pressure-sensitive adhesive. Thecapsule600 further comprises anozzle640 having tubular bore. The nozzle is inserted into the top edge of the capsule and bonded in airtight fashion, the nozzle being flanged to assist in locating thecapsule600 correctly with a beverage preparation machine. The nozzle bore is initially sealed by a suitable airtight freshness barrier. The sheet offilter material630 supports abeverage preparation ingredient650, such as ground coffee or leaf tea. Preferably, the perforations may be more numerous in the lower regions of thefilter material630, such that the porosity of thefilter material630 is greater closer to theoutlet620 of the sachet and less porous closer to theinlet nozzle640.
FIG. 10 shows another embodiment of asachet700 in which thefront sheet710 andfilter material730 are formed from a first sheet of a liquid- and air-impermeable material, folded into a “V” shape (alternatively the sheet could be folded into a “Λ” shape). Since the sheet material is liquid- and air-impermeable, afilter region730 of the sheet is perforated such that the sheet becomes at least partially porous in thefilter region730. The sheet may be laser perforated and may be combined with a laminated layer of non-woven filter material. A second sheet of liquid- and air-impermeable material is connected to thefilter material portion730 of the first sheet to form theback sheet712 of the sachet. The front andback sheets710,712 are permanently bonded together around their top and side edges, with the filter portion of thesheet730 being left free to extend across the interior of the sachet, thereby dividing the hollow cavity of the sachet into aninlet chamber761 for receiving liquid and anoutlet chamber762 for dispensing liquid. The front andback sheets710,712 are also bonded together along abottom edge720 of the capsule, but this bond is releasable under the effect of heat or pressure inside the capsule. For example, the bonding of thebottom edge720 may be by means of a pressure-sensitive adhesive. Thecapsule700 further comprises anozzle740 having tubular bore. The nozzle is inserted into the top edge of the capsule and bonded in airtight fashion, the nozzle being flanged to assist in locating thecapsule700 correctly with a beverage preparation machine. The nozzle bore is initially sealed by a suitable airtight freshness barrier. The sheet offilter material730 supports abeverage preparation ingredient750, such as ground coffee or leaf tea. Preferably, the perforations in thefilter material730 may be more numerous in the lower regions of thefilter material730, such that the porosity of thefilter material730 is greater closer to theoutlet720 of the sachet and less porous closer to theinlet nozzle740.
It should be understood that the above embodiments have been described by way of example only. Many other embodiments falling within the scope of the accompanying claims will be apparent to the skilled reader. It will further be understood that any feature disclosed in relation to any one embodiment may alternatively or additionally be present in any of the other embodiments.

Claims

1. A beverage preparation capsule comprising a hollow body suitable for containing a beverage preparation ingredient, the hollow body having a top end for receiving liquid into the hollow body, a bottom end for dispensing the beverage from the hollow body, and at least one side wall between the top and bottom ends, the bottom end being in fluid communication with the top end; and a sheet of filter material extending from a first position on a side wall to a second position on a side wall, wherein said first position is relatively closer to the top end of the hollow body and the second position is relatively closer to the bottom end of the hollow body, such that the sheet of filter material extends across the inside of the hollow body at an incline relative to the side wall.

2. The beverage preparation capsule ofclaim 1, wherein the sheet of filter material is secured to the side wall or walls of the hollow body around the periphery of the sheet.

3. The beverage preparation capsule ofclaim 1, wherein a region of a side wall is at least partially porous, such that the porous region of the side wall acts as the sheet of filter material.

4. The beverage preparation capsule ofclaim 1, wherein the sheet of filter material divides the hollow body into an inlet chamber for receiving liquid and an outlet chamber from which the beverage is dispensed.

5. The beverage preparation capsule ofclaim 1, wherein the surface area of the filter material is greater than the transverse cross-sectional area of the cavity of the hollow body.

6. The beverage preparation capsule ofclaim 1, wherein the sheet of filter material is a single sheet of non-folded material.

7. (canceled)

8. (canceled)

9. (canceled)

10. The beverage preparation capsule ofclaim 1, comprising a beverage preparation ingredient supported on the sheet of filter material between the filter material and the top end of the hollow body, the beverage preparation ingredient preferably being ground coffee or leaf tea.

11. (canceled)

12. (canceled)

13. The beverage preparation capsule ofclaim 1, wherein the sheet of filter material has a variable porosity along at least one dimension of its surface area.

14. The beverage preparation capsule ofclaim 13, in which the variable porosity is provided by variable thickness, variable pore size, or variable composition of the filter material.

15. The beverage preparation capsule ofclaim 13, wherein the filter material is less porous closer to the top or inlet of the hollow body and more porous closer to the bottom or outlet of the hollow body.

16. (canceled)

17. The beverage preparation capsule ofclaim 1, wherein the hollow body is in the form of a sachet comprising front and back sheets of flexible film material arranged in face-to-face relationship and sealed along their edges, wherein the inclined sheet of filter material extends from a first position on one sheet of the hollow body, wherein said first position is relatively closer to top end of the hollow body, to a second position on the opposite sheet of the hollow body, wherein said second position is relatively closer to the bottom end of the hollow body.

18. (canceled)

19. (canceled)

20. The beverage preparation capsule ofclaim 17, wherein the inclined sheet of filter material extends from a first position on one sheet of the hollow body, wherein said first position is relatively closer to the inlet nozzle, to a second position on the opposite sheet of the hollow body, wherein said second position is relatively closer to the outlet region.

21. (canceled)

22. The beverage preparation capsule ofclaim 17, wherein a region of the flexible film material of the front and/or back sheet is at least partially porous, such that the porous region of the flexible film material acts as the sheet of filter material.

23. The beverage preparation capsule ofclaim 17, wherein the flexible film material of the hollow body is a laminate comprising two or more of the following layers: a thermoplastic sealant layer for bonding the hollow body to other members of the capsule; a substantially gas-impermeable barrier layer; adhesion layers to promote adhesion between the layers of the laminate; structural layers.

24. The beverage preparation capsule ofclaim 23, wherein the sheet material of the hollow body is a laminate comprising a layer of polypropylene and a layer of polyvinyl alcohol.

25.-28. (canceled)

29. A method of preparing a beverage, comprising the step of passing an aqueous liquid through a beverage preparation capsule according toclaim 1.

30. The method ofclaim 29, comprising the step of inserting a water injection tube into the hollow body through a nozzle located in the top end or top end region side wall of the hollow body, and then injecting liquid onto a beverage preparation ingredient inside the hollow body to prepare the beverage or beverage component, wherein the bottom end or bottom end region side wall of the hollow body is provided with a heat- and/or pressure-sensitive seal which ruptures open upon introduction of liquid into the hollow body, to allow beverage to escape from the hollow body through the outlet tube.

31. (canceled)

32.-35. (canceled)