RU2789682C2 - Capsule for the preparation of food product or beverage, having a membrane made with the possibility of displacement, for interaction with a means for opening - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of capsules for a food product or beverage having a hollow body that contains an ingredient for the preparation of a food product or beverage. The capsule (1) for the preparation of a food product or beverage contains a hollow body (2) and an inlet wall (4), which is pierced to supply liquid to the capsule, a chamber (10) formed inside the body containing the ingredient, a membrane (9) located at the lower end of the chamber, and a means (15) for opening located outside the chamber (10) near the membrane (9). The means (15) for opening is made with the possibility of opening the membrane (9) when the specified membrane (9) is pressed against the specified means (15) for opening under the action of the opening pressure. The membrane is attached to the capsule body (2) by means of an adhesive seal (11), which provides sealing between the body (2) and the membrane (9). When the release pressure is set inside the chamber (10), thanks to the adhesive sealing roller (11), the membrane (9) can move relative to the body (2) and interact with the opening means (15), while retaining the attachment between the membrane and the capsule body (2).

EFFECT: providing the possibility of a more predictable and reproducible opening of the capsule, due to the fact that the membrane not only deforms by interacting with the opening means, but also shifts relative to the specified opening means.

14 cl, 8 dwg

Description

The field of technology to which the invention belongs

The present invention relates to the field of food or drink capsules having a hollow body that contains an ingredient for preparing a food or drink. It is known in the field of food or beverage preparation to use disposable capsules for admixing an ingredient contained in said capsule, the liquid being supplied from a pressurized liquid supply source contained in a food or beverage preparation device. More specifically, such capsules make it possible to prepare a food or beverage by dissolution in a liquid or extraction with a liquid under preparation pressure. This includes preparing coffee (in which case the ingredient is roasted ground coffee for steam and/or hot liquid water extraction) and dissolving the instant ingredients or mixture of instant ingredients to make a beverage such as instant coffee, hot chocolate, or soup or other dehydrated edible product in hot or cold water or milk.

State of the art

The principle of extraction and/or dissolution of the contents (i.e. ingredients) of a closed capsule under pressure is known and typically involves inserting the capsule into a receptacle or device cavity, supplying some amount of water or other suitable liquid under pressure to the capsule, typically after piercing the surface of the capsule with a piercing delivery member, such as a liquid injection needle mounted on the device, to create a pressurized environment inside the capsule for extracting or dissolving the substance, and then releasing the extractable or solute through the capsule.

The capsules are designed for such use in food preparation, and in particular for the preparation of a beverage, as described and claimed in Applicant's European Patent EP 1784344 B1 or Applicant's European Patent Application EP 2062831.

In other words, such capsules usually contain:

- a hollow body and an inlet wall, which is impervious to liquids and air and is attached to the body (or made integral with the body), and also made with the possibility of piercing, for example, with a feeding needle as part of the device,

- a chamber containing a layer of roasted ground coffee to be extracted, or an instant ingredient or a mixture of instant ingredients,

- a membrane, usually made of aluminum, located at the lower end of the capsule and attached to the body.

The membrane closes the chamber to maintain internal pressure in it when a pressurized liquid is introduced into the capsule.

The opening of the beverage delivery chamber is achieved by increasing the pressure inside the chamber. The pressure is increased by introducing a pressurized amount of liquid, such as water, into the chamber. When the internal pressure becomes sufficient, the membrane is opened upon coming into contact with the opening agent. The present invention relates to a capsule having an opening device inside the capsule or, in other words, to a capsule which contains its own opening device, activated by increasing the pressure of the liquid introduced into the capsule during the extraction of the drink. A capsule of this type is described, for example, in European patent application EP 1472156. The opening means is located inside the capsule, outside the chamber, near the membrane. When sufficient pressure is established within the chamber, the membrane is generally pressed against said opening means, cut or ruptured, and thus opened. The beverage flows through the holes thus formed.

The opening means is formed, for example, by a so-called "pyramidal plate" containing protruding and recessed elements. The membrane interacts with the protruding and recessed elements of the pyramidal plate by increasing the pressure in the capsule chamber until it is opened.

In such capsules, a compromise must be found with respect to the membrane. On the one hand, it must be sufficiently rigid so that the pressure inside the chamber can be raised to the required level, but, on the other hand, the membrane must be stretched to properly interact with the opening agent.

Thus, although the current design provides good results, it can be optimized because the current method does not provide perfectly uniform and reproducible opening of different capsules.

Thus, the present invention relates to a food or beverage capsule capable of solving the above problem.

Disclosure of invention

The present invention provides a food or beverage capsule comprising:

- a hollow body and an inlet wall which is impervious to liquids and gases and which is attached to the body and is pierced to supply liquid to the inside of the capsule,

- a chamber formed inside the housing containing an ingredient for preparing a food or drink by dissolving in a pressurized liquid or extracting with a pressurized liquid preparation,

- a membrane located at the lower end of the chamber to maintain the internal pressure in the chamber,

- a means for opening, located outside the chamber near the membrane, and the means for opening is made with the possibility of opening the membrane by pressing the said membrane against the said means for opening under the action of the opening pressure. The membrane is attached to the capsule body by means of an adhesive seal, which, when a release pressure is set inside the chamber that is less than the opening pressure, and is applied to at least a portion of the surface of the membrane, is configured to ensure that the membrane is displaced relative to the body and interacts with the opening tool while maintaining this attachment between the body and the membrane.

Thus, in the capsule of the present invention, the membrane is allowed to move slightly with respect to the capsule body when sufficient force is applied to the membrane by the pressure inside the chamber. Compared to the prior art, the membrane is not only deformed by interacting with the opening tool, but also displaced relative to said opening tool.

Such displacement is possible due to the configuration of the adhesive seal located between the membrane and the housing, typically between the edge portion of the membrane and the rim formed around the opening in the lower part of the capsule chamber. The adhesive seal secures the membrane to the capsule body and provides a liquid-tight seal between the membrane and the body. The adhesion provided by the adhesive seal bead is sufficient to securely secure the membrane to the capsule body when the pressures inside and outside the membrane are substantially balanced (during the shelf life, the pressure inside the capsule may be slightly above atmospheric pressure). However, when sufficient pressure is reached inside the chamber, which is called the release pressure, the adhesive properties of the adhesive seal do not allow it to withstand the force applied to the membrane due to the difference in pressures inside and outside the chamber. This results in displacement of the membrane, but the attachment between the membrane and the capsule body is maintained such that the chamber remains closed until it is opened with a tamper at an opening pressure that exceeds the release pressure. This offset ensures proper interaction of the membrane with the tamper before the membrane ruptures, making the tamper more predictable and reproducible. Maintaining a seal despite diaphragm displacement avoids opening the chamber until the opening pressure is reached.

The configuration of the adhesive seal to provide displacement of the membrane under the release pressure may, in particular, be based on at least the following parameters: the composition of the adhesive seal, the area of contact of the adhesive seal between the membrane and the capsule body, the area of the part of the membrane to which pressure is applied when a certain chamber pressure.

The adhesive seal is preferably a hot curing varnish. The sealing lacquer may consist of a polymeric material or polymeric materials. For example, polymeric(s) material(s) includes(-ut) at least one of the following materials: polypropylene (PP), polystyrene (PS), polyethylene terephthalate (PET) and vinyl (PVC).

The adhesive seal may have a tear resistance in the range of 4 N/15 mm to 12 N/15 mm (measured in accordance with ISO 1924/1).

The release pressure can be set in the range of 1 to 12 bar, for example about 5 bar. The opening pressure may exceed the release pressure by 0.5 to 10 bar.

The sealing adhesive material may be selected from known materials used in the food industry. The desired release pressure and opening pressure may be determined based on the beverage or food product to be prepared. To extract the substance and make a good quality drink, it is important to achieve this pressure. The opening pressure mainly depends on the characteristics of the membrane and the opening agent. The release pressure depends on the configuration of the seal, including the material of which it is made, its shape (shape and dimensions, etc.), and the surface area of the membrane to which the internal pressure of the chamber is applied to create a force that pushes said membrane out of the chamber.

The material from which the membrane is made may have a Young's modulus greater than 10 GPa, preferably greater than 30 GPa. The membrane may, for example, be made of aluminium.

The Young's modulus of aluminum is about 69 GPa. The high Young's modulus of the membrane provides the possibility of pressurizing the chamber. However, it limits the membrane's ability to deform before it ruptures. In the present invention, it is possible to use very rigid (zero elasticity) membranes, and at the same time, the correct interaction of the membrane with the opening agent can be reliably obtained.

The opening means may comprise (or consist of) a plate having an upper surface facing the membrane and forming or bearing pointed elements on the upper surface. Pointed elements can be formed in the form of pyramids or truncated pyramids.

A plate having a top surface containing truncated pyramids or other pointed piercing features is a preferred configuration because such a surface acts as a pressure distributing means and provides a sufficient increase in liquid pressure within the capsule before piercing (and opening) the membrane.

The material from which the chamber is formed may include at least one of: aluminum, aluminum-plastic composite, aluminum-plastic-board composite, laminated board, and plastic in single-layer or multi-layer form.

The ingredient contained in the chamber is roasted ground coffee for steam and/or hot liquid water extraction, or a soluble ingredient or mixture of soluble ingredients for making a beverage such as instant coffee, hot chocolate, or soup or other dehydrated edible product in hot or cold water or milk.

Brief description of the drawings

Additional elements and advantages of the present invention are disclosed in the description and will be apparent from the description of the currently preferred embodiments, which are given below with reference to the following drawings.

In FIG. 1 is a schematic perspective view in cross section of a capsule for preparing food or drink;

in fig. 2 is a schematic perspective view of a pyramidal plate representing an opening tool that can be used in a capsule in accordance with the invention;

in fig. 3a-3c are schematic partial cross-sectional views of a capsule illustrating the behavior of the capsule membrane in accordance with the prior art;

in fig. 4a-4c in views similar to those in Figs. 3a-3c show the behavior of the capsule membrane according to an embodiment of the present invention.

Implementation of the invention

Capsule 1 in Fig. 1 comprises a capsule body 2 consisting of capsule walls 3. In the embodiment shown, the walls 3 of the capsule body are substantially truncated-conical in shape.

The walls 3 of the capsule can be made from various materials. They can be made from aluminium, aluminum-plastic composite or aluminum-plastic-board composite. They can be made from rigid or semi-rigid thermoplastics such as polypropylene or polyethylene. Plastics can be single-layer or multi-layer. The capsule body may also, for example, be made of any suitable type of impermeable material, such as coated paper, coated paperboard, other materials containing cellulose fibers or starch, such as metal or alloy, glass, synthetic or natural rubber, or elastomeric material. , or combinations thereof. Preferably, the materials are selected from economical and environmentally friendly materials, such as biodegradable materials having barrier properties for protection, preferably at least against moisture and oxygen.

Depending on the material used, the manufacturing method may be thermoforming or injection molding. It may also include label fusion, for example, to impart specific barrier properties to the capsule using a film label having moisture and oxygen barrier properties. Such a label fusing process in the manufacture of a capsule is essentially described in the Applicant's European Patent Publication EP 2559636 A1. The moisture and oxygen barrier properties of the container walls can be achieved with any kind of suitable material, such as protective thermoplastic films having one or more layers, or aluminum, or paper, or a combination of both. The walls 3 of the capsule body contain upper and lower openings.

The upper opening of the capsule body is closed by an upper inlet wall 4 forming an upper surface 5. The upper inlet wall 4 may be welded onto the upper peripheral edges 6 of the walls 3 of the capsule body.

The capsule 1 further comprises a bottom wall 7 having a metering opening 8. It also contains a pierceable membrane 9, preferably made of aluminium. The membrane 9 is attached to the capsule body 2. Thus, inside the housing 2, a chamber 10 is formed, limited by the walls 3 of the housing, the inlet wall 4 and the membrane 9.

The membrane 9 is attached to the housing 2 by means of a sealing adhesive material 11. The sealing adhesive material 11 provides a seal between the housing 2 and the membrane 9.

More specifically, the lower end of the chamber 10 is closed by a membrane 9, and the lower end of the chamber 10 contains an opening closed by the specified membrane 9. The hole at the lower end of the chamber 10 is surrounded by a rim 12. The rim 12 extends in a plane parallel to the upper surface 5 of the capsule and provides a flat surface for attaching the membrane 9. The sealing adhesive material 11 is located between said rim 12 and the circumference of the membrane 9.

The capsule 1 according to the present exemplary embodiment further comprises a distribution wall 13 which is located between said inlet wall 4 and the lower compartment 14 of the capsule.

Preferably, the ingredient contained in the capsule is located in the inner compartment 14, i.e. in the part of the capsule chamber 10 which is located between the distribution wall 13 and the lower membrane 9.

However, the same ingredient can also be distributed throughout the chamber 10, or alternatively two different ingredients can be separated from each other by a distribution wall 13.

Distribution wall 13 contains through holes. Their diameter is suitably chosen depending on the type of ingredient contained in the capsule and on the respective type of preparation of the product. If there is one opening in the distribution wall, the flow of liquid through said opening will create a single jet with a powerful mixing effect. This configuration is preferably chosen if the ingredient contained in the capsule is a soluble powder that requires a strong swirl of the water supplied to the capsule to improve the dissolution of the powder in the water. Alternatively, for example, if the ingredient contained in the capsule compartment is roasted ground coffee, the distribution wall 13 has a plurality of holes evenly distributed over its surface to ensure proper wetting of the layer of coffee contained between the distribution wall 29 and the bottom wall 32 of the capsule.

Preferably, the diameter of the holes is smaller than the smallest particles of the ingredient, but sufficient to ensure proper water flow through the rigid distribution wall 13. The diameter can typically, for example, be in the range from 10 µm to 3 mm, preferably from 100 µm to 1 mm .

Between the membrane 9 and the bottom wall 7 there is a means 15 for opening. The opening means 15 is generally in the form of a plate, with the upper surface of said plate facing the membrane 9 and located inside the capsule body 2 near the membrane 9. On the upper surface of the opening means plate, sharpened elements are formed, made with the possibility of piercing or breaking the membrane 9 when increasing the pressure of the liquid inside the capsule compartment and thus the interaction of the membrane with the opening means 15 and pressing said membrane against said opening means.

In FIG. 2 is a detailed perspective view of an exemplary embodiment of an opening tool 15 corresponding to the opening tool used in the capsule shown in FIG. 1. The top surface of the opening means 15 is shown in FIG. 2. According to this embodiment, the opening means 15 capable of opening the membrane 9 consists of a disk with recessed and projecting elements 16. The recessed and projecting elements 16 have a pyramidal shape (more precisely, a slightly truncated pyramidal shape). In another embodiment, the recessed and protruding elements have any other geometric shape that allows you to open the membrane, such as a conical shape. Smaller protruding elements 17 are also placed in the spaces 18 between the protruding pyramidal elements 16.

The plate contains holes, preferably formed in the spaces 18 between the protruding pyramidal elements 16 (for example, in the upper part of these protruding elements of a smaller size), through which the product obtained by dissolution or extraction within the compartment 14 can pass into the user's cup after opening the membrane 9.

When the membrane interacts with the upper surface of the opening means and is pressed against it, the membrane also performs a filtering function for the prepared beverage.

However, the membrane must be sufficiently rigid so that the pressure inside the chamber can be increased to the desired level. Therefore, aluminum is usually used, which is also food compatible. At the same time, the membrane must properly interact with the opening agent and, in particular, must be deformed and stretched to take the form of pyramidal surfaces (or surfaces with other opening elements) in order to provide a reproducible path for the intended openings, for example, slits or tears, evenly distributed over the surface of the membrane.

In FIG. 3a, 3b and 3c illustrate the behavior of a capsule membrane according to the prior art in the preparation of a food or drink product.

In FIG. 3a shows the lower end part of the capsule for preparing food or drink before supplying the liquid inside the chamber 10. The membrane 9 is attached to the rim 12 formed by the walls 3 of the body 2 by means of an adhesive seal 11. Since the pressure between the interior of the capsule (chamber 10) and the outer side of the capsule balanced, no force is applied to the membrane 9 due to the pressure difference. In this state, the outer surface of the membrane 9 (the surface of the membrane outside the chamber 10) faces the opening means 15 near the upper surface of said opening means 15.

As shown in FIG. 3b, liquid, typically water and/or steam, is injected under pressure (ie, pressure above atmospheric pressure) into chamber 10 formed within capsule body 2. The pressure inside chamber 10 rises. Pressure is applied to the housing walls 3 and to the membrane 10. More specifically, pressure is applied to the part of the membrane 9 that closes the hole surrounded by the rim 12. The pressure difference between the inside of the capsule (chamber 10) and the outside of the capsule, in particular under the membrane 9, results in a force distributed over the surface area of the membrane, which closes the hole surrounded by the rim 12. This force pushes the membrane 9 in an inward-outward direction outside the chamber 10. The membrane 9 interacts with the opening means 15. As shown in FIG. 3b, since the membrane is made of a rigid material such as aluminum, the deformation of the membrane 9 is limited. More specifically, the increase in the surface area of the membrane, ie the ability of the membrane to stretch before it ruptures, is limited. Thus, the membrane takes the form of only the upper part of some protruding elements of the opening tool.

During the introduction of the liquid, the pressure in the chamber 10 is increased until it reaches the so-called opening pressure. When the pressure inside the chamber is increased, the membrane is pressed against the opening means by the force generated by the pressure difference between the pressure inside the chamber 10 and the atmospheric pressure outside the said chamber 10. When the opening pressure is reached, the membrane is opened (i.e., pierced, cut or ruptured) as shown in FIG. 3c due to the pointed design of the projecting elements 16 of the opening means 15. The resulting food or drink product flows through the membrane 9 and the opening means 15 for delivery through the dosing opening 8.

However, since the adoption of the shape of the protruding element by the membrane before it is opened is limited, the membrane may not be opened correctly: the opening may be unevenly distributed over the surface of the membrane when it comes into contact with the opening agent, the membrane may rupture before it takes the form of the opening agent (such so that the pressure will decrease and the drink will flow through the opening of the membrane, which has an undesirable shape). Membrane opening may also vary from capsule to capsule. This can lead to a change in the quality or taste of the prepared food or drink, since the pressure inside the chamber during the preparation of the drink can change from one capsule to another and since the filtering function of the membrane and the opener can be performed differently. The filtering function of the aluminum membrane is important to the quality of the beverage, as it must ensure that insoluble products such as ground roasted coffee are retained within the capsule while the beverage is flowing through it. In particular, the aluminum membrane must adequately seal the channels formed in the pyramids of the opening aid, which may otherwise allow undesirable solid particles to pass through.

For comparison, in Fig. 4a, 4b, and 4c illustrate the behavior of a capsule membrane according to the invention in the preparation of a food or drink product.

Fig. 4a, which shows the lower end of the capsule for preparing food or drink prior to supplying liquid to the interior of the chamber 10, is identical to FIG. 3a. This initial state is the same for a conventional capsule of the prior art and a capsule in accordance with the present invention.

In accordance with the present invention, the adhesive seal 11 used to attach the membrane 9 to the capsule body 2 and provide a seal therebetween has the following properties. When a predetermined release pressure is established inside the chamber 10, the adhesive seal 11 can move the membrane relative to the body and interact with the opening device while maintaining a seal between the body and the membrane, as shown in FIG. 4b. In other words, the membrane remains fixedly attached to the rim 12 until the release pressure inside the chamber 10 is reached. When this release pressure is reached, the adhesive seal cannot resist the force applied to the surface of the membrane 9, which closes the hole surrounded by the rim 12, and caused by the pressure difference between the internal and the outer parts of the chamber. Thus, the membrane is displaced relative to the body and interacts with the opening means 15 . In the state shown in FIG. 4b, the release pressure has been reached inside the chamber 10. Since the fixation provided by the adhesive seal is not sufficient to withstand the force exerted by the pressure inside the chamber 10 (assuming the pressure outside the capsule is atmospheric pressure), the periphery of the membrane attached to the rim 12 slides on said rim 12. Such sliding movement can be provided, depending on the required release pressure, with an adhesive seal having a tear resistance in the range of 4 N/15 mm to 12 N/15 mm (measured in accordance with ISO 1924/1).

Thus, when a pressure greater than the release pressure is established inside the chamber 10, only the radially innermost part of the rim 12 remains closed by the membrane and attached to the periphery of the membrane. However, the membrane 9 still remains attached to the housing 2 (ie, in the embodiment shown, the membrane 9 is attached to the rim 12).

Despite the high rigidity of the material from which the membrane 9 is formed, an additional surface is provided for the membrane to take the shape of the protruding elements 17 of the opening tool (or, more generally, for the membrane to take the shape of the opening tool). Compared to the capsule membrane of the prior art, the capsule membrane 9 of the present invention can extend deeper into the spaces 18 between the pyramidal protrusions 16. The membrane takes on the shape of the opening agent more evenly over the entire surface of the membrane.

As shown in FIG. 4c, during the introduction of the liquid, the pressure in the chamber 10 is increased until it reaches the opening pressure. Thus, the adhesive seal is configured such that the opening pressure is greater than the release pressure.

The membrane is pressed against the opening means by a force generated by a pressure difference between the pressure inside chamber 10 and the atmospheric pressure outside said chamber 10. When the opening pressure is reached, the membrane is opened (i.e., pierced, cut, or ruptured) as shown in FIG. 4c due to the pointed design of the protrusions 16 of the opening means 15, which creates a mechanical lever effect on the membrane, hence the mechanical stress in the membrane material increases until the point of mechanical failure is reached in it and until it breaks, or more often will not collapse. Such rupture of the material does not have to be in a plane perpendicular to the general plane of the membrane, but can also occur in any other direction, and optionally throughout the thickness of the material, provided that a channel is created between the inside of the capsule and the outside, through which the product can flow from the inside of the capsule. out. The resulting food or drink product flows through the membrane 9 and the opening means 15 for delivery through the dosing opening 8.

Due to better acceptance of the shape of the opening agent by the membrane, appropriate openings can be provided over the entire surface of the membrane in contact with the opening agent. In the illustrated exemplary embodiment, once the membrane has been opened, there are evenly spaced holes formed by the top of each pyramidal opening element. It also allows for a constant and therefore more predictable pressure within chamber 10 when one capsule after another is used to prepare a food or drink. Finally, a constant quality and taste of the product is ensured.

An important aspect of the present invention is the configuration of the adhesive seal. This configuration includes the adhesive and mechanical properties (peel strength, shear strength) of the material used to make the seal, as well as its shape (thickness, surface and more broadly its dimensions, etc.).

The configuration of the adhesive seal and the surface area of the membrane to which pressure is applied from inside the capsule chamber determines the release pressure.

The opening pressure depends on the drink or food product prepared with this capsule. The typical pressure required to make coffee is approximately 6-15 bar. The adhesive seal may be configured to provide a release pressure that is between 1 and 10 bar at the opening pressure. For example, if the release pressure is 6 bar or more, such as 13 bar, a bleed pressure of 5 bar may be selected.

The adhesive seal may, for example, be configured in which the membrane-covered opening at the lower end of the chamber has a surface area of 600 mm². The adhesive seal is made from a hot curing lacquer. The densified area is formed on a flat rim which directly surrounds said hole. Thus, the densified area has a flat annular shape and a width of approximately 3.5 mm. For example, the thickness of the adhesive seal may be from 5 to 20 micrometers.

It should be understood that various changes and modifications to the currently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its inherent advantages. Therefore, the appended claims are intended to cover such changes and modifications.

Claims (19)

1. Capsule (1) for preparing food or drink, containing: - a hollow body (2) and an inlet wall which is impervious to liquids and gases and which is attached to the body (2) and is pierced to supply liquid inside the capsule (1), - a chamber (10) formed inside the housing (2) and containing an ingredient for preparing a food or drink product by dissolving the ingredient in a pressurized liquid or extracting it with a pressurized preparation liquid, - a membrane (9) located at the lower end of the chamber (10) to maintain internal pressure in the chamber (10), - a means (15) for opening, located outside the chamber (10) near the membrane (9), moreover, the means (15) for opening is made with the possibility of opening the membrane (9) by pressing the said membrane (9) against the indicated means (15) for opening under the action of opening pressure, characterized in that the membrane (9) is attached to the capsule body (2) by means of an adhesive seal, which, when a release pressure is set inside the chamber (10), which is less than the opening pressure, and is applied to at least part of the surface of the membrane (9), is made with the possibility of ensuring the displacement of the membrane (9) relative to the body (2) and interaction with the means (15) for opening while maintaining the fastening between the body (2) and the membrane (9). 2. The capsule according to claim 1, in which the configuration of the adhesive seal, allowing the membrane (9) to be displaced under the action of the release pressure, is based on at least the following parameters: the composition of the adhesive seal, the contact area of the adhesive seal between the membrane (9) and the housing (2) capsule, the area of the part of the membrane (9) to which pressure is applied when a certain pressure is reached in the chamber (10). 3. A capsule according to claim 1 or 2, wherein the adhesive seal is a hot curing varnish. 4. A capsule according to claim 3, wherein the hot curing lacquer consists of a polymeric material or polymeric materials. 5. The capsule of claim. 4, in which the polymeric material or materials include(s) at least one of the following materials: polypropylene (PP), polystyrene (PS), polyethylene terephthalate (PET) and vinyl (PVC). 6. Capsule according to any one of paragraphs. 1-5, in which the adhesive seal has a tear strength in the range of 4 to 12 N/15 mm when measured in accordance with ISO 1924/1. 7. Capsule according to any one of paragraphs. 1-6, in which the release pressure is set in the range from 1 to 12 bar, for example about 5 bar. 8. A capsule according to claim 7, in which the opening pressure exceeds the release pressure by 0.5 to 10 bar. 9. Capsule according to any one of paragraphs. 1-8, in which the material from which the membrane (9) is made has a Young's modulus above 10 GPa, preferably above 30 GPa. 10. Capsule according to any one of paragraphs. 1-9, in which the membrane (9) is made of aluminum. 11. Capsule according to any one of paragraphs. 1-10, in which the opening means (15) comprises a plate having an upper surface facing the membrane (9), the upper surface forming or bearing pointed projecting elements (16). 12. Capsule according to claim 11, in which the protruding elements (16) are pyramids or truncated pyramids. 13. Capsule according to any one of paragraphs. 1-12, characterized in that the material from which the chamber (10) is made is at least one of aluminum, aluminum-plastic composite, aluminum-plastic-cardboard composite, laminated cardboard and plastic in single-layer or multi-layer form. 14. A capsule according to any one of the preceding claims, wherein the ingredient contained in the chamber (10) comprises ground roasted coffee for steam and/or hot liquid water extraction, or a soluble ingredient or mixture of soluble ingredients for making a beverage such as instant coffee, hot chocolate , or soup or other dehydrated edible product to be dissolved in hot or cold water or milk.

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