WO2015104171A1 - Élément de capsule et capsule contenant un ingrédient de café moulu - Google Patents

Élément de capsule et capsule contenant un ingrédient de café moulu Download PDF

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Publication number
WO2015104171A1
WO2015104171A1 PCT/EP2014/078706 EP2014078706W WO2015104171A1 WO 2015104171 A1 WO2015104171 A1 WO 2015104171A1 EP 2014078706 W EP2014078706 W EP 2014078706W WO 2015104171 A1 WO2015104171 A1 WO 2015104171A1
Authority
WO
WIPO (PCT)
Prior art keywords
capsule
coffee
rim
mbar
capsule element
Prior art date
Application number
PCT/EP2014/078706
Other languages
English (en)
Inventor
Patricia Ann Mathias
Abdenour DJAMER
Olivier Villain
Christian GUENAT
Céline SARRAZIN-HORISBERGER
Frédéric MESTDAGH
Paul Eichler
Ulrich Kessler
Etienne CLOSSET
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to RU2016132464A priority Critical patent/RU2016132464A/ru
Priority to JP2016541715A priority patent/JP2017507679A/ja
Priority to US15/109,305 priority patent/US20160332806A1/en
Priority to CN201480072220.3A priority patent/CN105873834A/zh
Priority to EP14816251.4A priority patent/EP3092185A1/fr
Priority to AU2014377021A priority patent/AU2014377021A1/en
Priority to CA2930932A priority patent/CA2930932A1/fr
Publication of WO2015104171A1 publication Critical patent/WO2015104171A1/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D21/00—Nestable, stackable or joinable containers; Containers of variable capacity
    • B65D21/02—Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together
    • B65D21/0209—Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together stackable or joined together one-upon-the-other in the upright or upside-down position

Definitions

  • the present invention generally relates to processes for the preparation of coffee ingredients and to capsules comprising these coffee ingredients.
  • the invention also relates to capsule elements and capsules containing coffee ingredients.
  • the invention relates to a sealed capsule particularly designed to resist to delamination and/or breakage, thereby allowing coffee gas to emanate in the sealed capsule and generating a positive pressure without risk of damage of the capsule.
  • WO2010116284A2 relates to a brewing device and capsule for preparing a drink such as coffee.
  • the capsule comprises a hollow element, an extraction membrane and an annular flange.
  • the flange comprises a recess in the form of annular groove positioned on the side of the lower face of the flange; such recess communicating with the interior of the capsule.
  • One objective is to minimize the risk of accidental delamination between the membrane and the flange when the capsule is stored.
  • the membrane is initially glued to the full surface of the flange but when the force or pressure exerted on the membrane is too high, such as during coffee degasing, a wedge effect is produced between the first portion of the flange and the membrane which allows the membrane to be retained on the first portion.
  • the membrane is unglued at the recess which causes the total internal volume of the capsule to increase and the pressure in the capsule to reduce.
  • still delamination of the membrane can occur. If the reserve of gas provided by the recess is insufficient, the delamination will continue and cause leakage.
  • it is very difficult to control the volume of the recess needed as a function of the coffee pressure release as such release can depend from many different factors such as coffee weight, roasting degree, coffee origin, etc.
  • the capsule is made relatively more complex.
  • the present invention alleviates the drawbacks of the prior art, as well as, provides new advantages and benefits.
  • VSs volatile substances
  • VOCs volatile organic compounds
  • a reduction in the content of VSs is undesirable, since it results in a reduced quality of the obtained product.
  • the reduction of VSs has been partially attributed to the influence of heat in the processing of the coffee ingredients.
  • coffee is typically processed by first roasting the coffee beans. The roasted coffee then is allowed to rest so as to slowly cool down, and afterwards is subjected to grinding. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, aroma and density.
  • the oils and aromatic volatiles contained and/or developed during roasting confer the aroma and flavor of the coffee beverage produced therefrom, but are also prone to degradation when exposed to the oxygen in the surrounding air.
  • the roasting process also causes the production of gases within the coffee beans, primarily carbon dioxide and carbon monoxide. These gases are slowly evolved by the coffee subsequent to roasting. Grinding the roasted coffee beans will accelerate this process.
  • a significant loss of VSs can occur during the further processing steps and in particular during grinding.
  • the present invention provides a process of preparing a capsule comprising a ground coffee ingredient, the process comprising the steps of: (a) cooling a coffee ingredient, in particular coffee beans, to a temperature of about -50°C to about 10°C; (b) grinding the coffee ingredient, in particular coffee beans, optionally wherein the coffee ingredient is cooled during grinding; (c) filling the ground coffee ingredient into a first capsule element, optionally wherein the coffee ingredient is cooled during filling; and (d) hermetically sealing the first capsule element with a second capsule element, optionally wherein the coffee ingredient is cooled during sealing.
  • the process can comprise the preliminary step of: (a)' roasting the coffee ingredient, in particular, coffee beans.
  • Step (a)' can be performed prior to step (a).
  • the process can comprise the step of: (a)" tempering the coffee ingredient, in particular, the roasted coffee beans.
  • Step (a)" can be performed prior to step (a).
  • Step (a)" can be performed after step (a)' and prior to step (a).
  • the process can comprise the step of: (c)' compressing the coffee ingredient, optionally wherein the coffee ingredient is cooled during compressing.
  • Step (c)' can be performed after step (b) and prior to step (c).
  • the process can comprise the step of: (c)" degasification of the coffee ingredient, optionally wherein the coffee ingredient is cooled during degasification.
  • Step (c)" can be performed after step (b) and prior to step (c).
  • Step (c)” can be performed after step (c)' and prior to step (c).
  • degasification is kept short to enable a partial loss of the gas contained in the coffee ingredient.
  • Degasification in step (c)" can be performed for about 120 min or less, for about 60 min or less, for about 35 min or less, for about 25 min or less, for about 20 min or less, for about 15 min or less, for about 10 min or less, or for about 5 min or less.
  • the process does not comprise a degasification step (c)", or does not comprise any degasification step.
  • the coffee ingredient can be cooled to a temperature of about -50°C to about 5°C, about -45°C to about 5°C, about -40°C to about 0°C, about -35°C to about -5°C, about -30°C to about -10°C, about -25°C to about -15°C, or about -20°C.
  • the coffee ingredient can be maintained at a temperature of about -50°C to about 10°C in step (b).
  • the coffee ingredient can be maintained at a temperature of about -50°C to about 10°C in step (c).
  • the coffee ingredient can be maintained at a temperature of about -50°C to about 10°C in step (c)'.
  • the coffee ingredient can be maintained at a temperature of about -50°C to about 10°C in step (c)".
  • the coffee ingredient can be maintained at a temperature of about - 50°C to about 10°C in step (d).
  • the coffee ingredient can be maintained at a temperature of about -50°C to about 10°C in step (b) and/or in step (c) and/or in step (c)' and/or in step (c)" and/or in step (d).
  • the coffee ingredient can be maintained at a temperature of about -45°C to about 5°C, about -40°C to about 0°C, about -35°C to about -5°C, about -30°C to about -10°C, about -25°C to about - 15°C, or about -20°C in one or more, preferably all, of these steps.
  • the temperature can be selected independently for each step.
  • the first capsule element can comprise a rim for sealing engagement with the second capsule element, at least one sidewall, and a bottom wall, wherein the at least one side wall and the bottom wall define an interior chamber having an opening, the opening spanning a plane, wherein further the rim extends outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least about 10, preferably at least about 12°.
  • the angle can be about 10° to about 31°, such as about 12° to about 28°, about 12° to about 26°, about 14° to about 24°, about 16° to about 22°, or about 18° to about 20°.
  • the angle can be 10°, 11°, 12°, 13°, 14°, 15°, 16°, 17°, 18°, 19°, 20°, 21°, 22°, 23°, 24°, 25°, 26°, 27°, 28°, 29°, or 30°.
  • the angle is about 12° to about 28°, such as about 16° to about 28°, or about 18° to about 26°. Even more preferred are angles of about 20° to about 28°, such as about 22° to about 26°, or about 24°.
  • the angle provides a higher resistance of the second element sealed onto the first element to delamination and/or breakage and so allows the gas to emanate in the sealed capsule and generate a positive pressure without risk of damage of the capsule.
  • a vacuum or a reduced pressure can be applied to the first capsule element after filling the ground coffee ingredient into the first capsule element and before the first capsule element is hermetically sealed with the second capsule element.
  • the reduced pressure applied to the first capsule element can be about 100 mbar to about 800 mbar under atmospheric pressure.
  • the first capsule element can be a capsule body.
  • the first capsule element can be rotationally symmetric.
  • the first capsule element can be of essentially frusto-conical shape or of frusto- conical shape.
  • the second capsule element can be a membrane.
  • the membrane can have a thickness of about 30 ⁇ to about 40 ⁇ .
  • the membrane can be impermeable for C0 2 .
  • the membrane is gas-tight.
  • the coffee ingredient is roasted coffee.
  • the present invention also provides a capsule obtainable by the process according to the invention.
  • the invention further provides a capsule element for a capsule comprising a ground coffee ingredient, wherein the capsule element comprises a rim for sealing engagement with a second capsule element, at least one sidewall, and a bottom wall, wherein the at least one side wall and the bottom wall define an interior chamber having an opening, the opening spanning a plane, wherein further the rim extends outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least about 10°, preferably at least about 12°.
  • the angle can be about 10° to about 31°, such as about 10° to about 28°, such as about 12° to about 26°, about 14° to about 24°, about 16° to about 22°, or about 18° to about 20°.
  • the sidewall can have an upper and a lower end, the upper end defining a circle having a first diameter, the lower end defining a circle having a second diameter, wherein the opening is located at upper end, optionally wherein the second diameter is smaller than the first diameter.
  • the bottom wall can be located at the lower end. The bottom wall can be located opposite the opening.
  • the first capsule element can be a capsule body.
  • the first capsule element can be rotationally symmetric.
  • the first capsule element can be of essentially frusto-conical shape or of frusto- conical shape.
  • the present invention provides for a capsule comprising as a first capsule element a capsule element as described above, the capsule further comprising a second capsule element for sealing connection with the rim of the first capsule element.
  • the second capsule element can be in sealing connection with the rim.
  • the second capsule element can be a membrane.
  • the membrane can have a thickness of about 30 ⁇ to about 40 ⁇ .
  • the membrane can be impermeable for carbon gas (C02, CO) and aroma volatiles.
  • the membrane is gas-tight.
  • the capsule can comprise a coffee ingredient, preferably roast and ground coffee.
  • Figure 1 shows a non-limiting block diagram depicting essential and optional steps of a process according to the present invention.
  • Figure 2 shows a non-limiting block diagram depicting essential and optional steps of a process according to the present invention.
  • Figure 3 shows non-limiting schematic drawings of a capsule according to the invention.
  • Figures 4 to 6 show results of determining sensory profiles of capsules.
  • Figures 7 to 8 show results of experiments analyzing the impact of the capsule rim angle. Detailed description
  • the present invention proposes to improve the aromatic features of the coffee in the capsule so that a higher in-cup and/or above-cup aroma intensity of the coffee extract can obtained. Accordingly, the invention proposes to reduce the loss of aroma volatiles during the processing of coffee ingredients, such as coffee, by cooling the coffee ingredient, and by preferably ensuring the maintenance of a cold environment during further processing steps such as grinding, optional compacting and optional (reduced) degasification, and eventually filling and capsule sealing preferably under vacuum.
  • the present invention provides a process of preparing a capsule comprising a ground coffee ingredient.
  • the capsule is adapted to withstand comparably high internal pressure, such as an internal pressure of about 300 mbar to about 500 mbar, about 325 mbar to about 475 mbar, about 350 mbar to about 450 mbar, about 375 mbar to about 425 mbar or about 400 mbar.
  • the pressure is due to the degasification of the coffee ingredient after sealing of the capsule.
  • the capsule is adapted for insertion into a beverage production device.
  • step (a) of the process a coffee ingredient is cooled to a temperature of about -50°C to about 10°C.
  • Cooling step (a) can be performed so that the coffee ingredient is cooled to the desired temperature comparably fast, for example within about 30 min or less, within about 20 min or less, within about 10 min or less, or within about 5 min or less, from the onset of cooling. If the cooling step (a) is preceded by a roasting and/or tempering step, it is preferred that the cooling step is carried out quickly (for example, within about 60 min or less, within about 40 min or less, within about 20 min or less, within about 10 min or less, or within about 5 min or less) after the end of the roasting step or tempering step.
  • the coffee ingredient can for example be stored for at least about one hour, at least about two hours, at least about five hours or from about one hour to about 24 hours.
  • the degasification step is performed at ambient temperature and requires considerable amounts of time, and may take up to 72 hours or even longer.
  • the prior art has paid little attention to the significance of this step in relation with oxidation processes and loss of VSs from the coffee product.
  • the coffee ingredient can be cooled in one or more steps of the process according to the present invention.
  • the coffee ingredient can be maintained at a certain temperature in one or more steps of the process according to the present invention. While apart from cooling step (a), cooling is not required, it is nevertheless preferred that the coffee ingredient is cooled in at least one of steps (b), (c), (d), and - insofar as present - (c)' and (c)". More preferably, the coffee ingredient is cooled in all of these steps. Even more preferably, the coffee ingredient is maintained at a temperature of about -50°C to about 10°C in at least one of steps (b), (c), (d), and - insofar as present - (c)' and (c)". More preferably, the coffee ingredient is maintained at a temperature of about -50°C to about 10°C in all of these steps. The temperature may be chosen independently for each step.
  • freezing devices can be used, such as blast freezers, spiral freezers or tunnel freezers.
  • cooling units such as water cooling units can be used.
  • cooling can be achieved by circulation of a cold fluid inside double jacketed equipment.
  • a cooling fluid can be circulated in the water circuit of the grinder, the normalizer used for compacting and/or the degasing unit.
  • the emitted gas advantageously helps to further reduce oxidation processes that may occur in the coffee ingredient, because the contact of the oxygen comprised in the surrounding atmosphere with the coffee ingredient is minimized and the emitted gas builds a less oxidizing atmosphere in the sealed capsule. This may abolish the need for inert gas to create a non-oxidizing atmosphere during processing steps and also within the capsule. Yet, inert gas, such as nitrogen, can nevertheless be used if desired.
  • the emission of gas in the sealed capsule may result in an elevated pressure within the capsule, especially if the capsule is hermetically sealed.
  • hermetically sealing of the capsule is highly desirable to avoid the eventual loss of VSs along with C0 2 escaping from the capsule, to avoid the exposure to oxygen entering the capsule and for general hygiene considerations.
  • the elevated pressure occurring is especially problematic in capsules adapted for insertion into and/or use with a beverage production device.
  • Many of these devices rely on the interaction of a coffee ingredient provided in a capsule with a liquid, such as hot water, that enters the capsule under pressure, for example through a slit or the like in the capsule created in the beverage production device.
  • the capsule is typically adapted to allow for the opening of the capsule upon injection of a pressurized liquid during machine extraction, e.g. by tearing or disruption of a capsule element, such as a membrane.
  • the rim can be pre-bent, and thus present before a sealing engagement between the first capsule element and a further capsule element occurs.
  • the sealing connection between the first capsule element and the second capsule element e.g., membrane, is preferably provided on the flat annular part.
  • the present inventors have found that surprisingly, the angle between the rim and the plane of the opening attributes increased pressure resistance to the hermetically sealed capsule obtained by sealing the first and second capsule elements in step (d) of the process according to the invention.
  • the first capsule element is rotationally symmetric and/or is of essentially frusto-conical shape, or frusto-conical shape.
  • the sealing connection of the second capsule element with the rim preferably extends, from the inner sealing point to the outer sealing point, along a rectilinear direction, when the capsule is viewed in cross- sectional view. As result, the resistance to any delamination (including any initiation of delamination) of the membrane, is increased.
  • the second capsule element is a membrane.
  • the membrane can have a thickness about 30 ⁇ to about 40 ⁇ .
  • the membrane is preferably impermeable for air (C0 2 , CO, 02, N2,...) and coffee aroma volatiles, i.e., gas-tight.
  • the membrane can comprise or consist of any suitable material, such as aluminium or a multi-layer comprising the following layers (from exterior to interior): PET/Colour layer/ Adhesive/ Aluminium/ Adhesive/OPP.
  • a vacuum or a reduced pressure can be applied to the first capsule element.
  • a partial vacuum or reduced pressure can be created within the capsule by providing a negative pressure before fully sealing the capsule.
  • the coffee ingredient, such as coffee, in the capsule is given the capacity to release carbon gas while maintaining the pressure inside the capsule sufficiently low.
  • the reduced pressure can be applied prior to step (d) and/or during sealing step (d).
  • the vacuum or reduced pressure can be applied after filling step (c) and prior to sealing step (d).
  • the vacuum or reduced pressure can be applied after filling step (c) and during sealing step (d).
  • the vacuum or reduced pressure may be applied at some point during step (d), before the hermetically sealing is fully completed.
  • the coffee ingredient can be cooled, and/or can be maintained at a certain temperature, as desired.
  • the coffee ingredient can be cooled to or maintained at a temperature of about -50 °C to about 10°C, about -45°C to about 5°C, about -40°C to about 0°C, about -35°C to about -5°C, about -30°C to about -10°C, preferably about -25°C to about -15°C, or about -20°C.
  • Temperatures of about -5°C to about 10°C, such as about -3°C to about 8°C, about 2°C to about 7°C, or about 5°C are also preferred.
  • the emission of gas in the hermetically sealed capsule can be partially or entirely compensated for.
  • the increase of pressure in the capsule due to the emanation of carbon gas from the coffee ingredient can be substantially equal to the reduction of pressure applied before sealing step d).
  • FIG. 1 shows an exemplary, non-limiting example of a process according to the invention.
  • a coffee ingredient that is roasted coffee beans is provided as starting material.
  • the process starts with step 1 , tempering of the coffee beans.
  • the tempered coffee beans are cooled with liquid nitrogen.
  • N 2 -gas is exhausted 3. This can be done by using a fan or the like.
  • the cooled beans are subsequently subjected to grinding step 4, followed by normalizing or compacting step 6, degassing step 8, and filling step 10. Steps 4, 6, and 8 are carried out while maintaining the coffee ingredient cold.
  • cooling units 5, 7 and 9 are used for steps 4, 6 and 8, respectively.
  • FIG. 2 shows a further exemplary, non-limiting example of a process according to the invention.
  • Coffee beans are the coffee ingredient that is used as starting material.
  • the process optionally starts with a roasting step.
  • the roasted beans are transferred for tempering under N2-flushing, or the beans are cooled to a temperature of about -20 °C under ambient air, to provide pre-cooled roasted coffee beans.
  • the pre-cooled coffee beans are then subjected to grinding, followed by a normalizing/compacting step, degasification step, and the steps of filling into capsules and sealing.
  • the grinding step can be performed under ambient air or under cooled conditions such as under N2-flushing, while the normalizing/compacting step, the degasification step, and the steps of filling and sealing are performed under N2-flushing.
  • a cooling unit provides a cooling fluid such as a mixture of water and glycol for a cooling circuit during grinding, normalizing/compacting, and degasification.
  • the present invention also provides for a capsule obtainable by a process according to the invention.
  • the capsule comprises a ground coffee ingredient, and preferably comprises ground coffee. Most preferably, the capsule is adapted for insertion into a beverage producing unit.
  • the capsule can be a capsule comprising a membrane as the second capsule element.
  • the capsule can comprise a single serving of the ground coffee ingredient, such as the ground coffee.
  • a capsule obtainable by a process according to the invention can be distinguished from capsules of the prior art in one or more of the following aspects.
  • the aroma in cup of coffee prepared from a capsule obtainable by a process according to the invention was found to be increased by +20% to +30% (compared to the same capsule without the process of the invention as considered as a reference), and the aroma above the cup was found to be increased by +35% to +70%> compared to a capsule prepared according to the process of the prior art wherein neither cooling nor reduced or eliminated degasing times were applied.
  • a capsule according to the invention can be distinguished from a capsule of the prior art by the presence of a specific angle between a rim of a first capsule element having an opening and a plane of the opening.
  • the capsule can be a capsule comprising a first capsule element, the first capsule element comprising a rim for sealing engagement with a second capsule element, at least one sidewall, and a bottom wall, wherein the at least one side wall and the bottom wall define an interior chamber having an opening, the opening spanning a plane, wherein further the rim extends outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least about 10°, preferably at least about 12°.
  • the capsule element can for example comprise one, at least two, at least three, at least four, at least five, or at least ten sidewalls. It is preferred that the first capsule element comprises one sidewall, preferably a frusto-conical sidewall.
  • the at least one side wall and the bottom wall define an interior chamber having an opening.
  • the rim extends outwards from the sidewall and surrounds the opening.
  • the opening spans a plane.
  • the rim is preferably bent into the direction of the bottom wall. This means that the angle formed by the rim and the sidewall(s) is acute or lower than 90°.
  • the rim and the plane of the opening form an angle of at least about 10°, preferably at least about 12°.
  • the angle formed may be about 10° to about 31°, about 10° to about 28°, about 12° to about 26°, about 14° to about 24°, about 16° to about 22°, or about 18° to about 20°.
  • the angle can be 10°, 11°, 12°, 13°, 14°, 15°, 16°, 17°, 18°, 19°, 20°, 21°, 22°, 23°, 24°, 25°, 26°, 27°, 28°, 29°, or 30°.
  • the angle is about 12° to about 28°, such as about 16° to about 28°, or about 18° to about 26°. Even more preferred are angles of about 20° to about 28°, such as about 22° to about 26°, or about 24°.
  • the rim of the capsule element can comprise a flat part, preferably annular.
  • the rim of the capsule element can be a flange-like rim.
  • the rim of the capsule element can be a flange-like rim comprising a flat annular part and a curled flange.
  • the flat part of the rim constitutes all or part of the sealing connection for the second capsule element with the first capsule element.
  • the resistance to delamination is obtained solely by the inclination of the rim at the flat part and is not obtained by other means, such as a preformed recess in the lower face of the rim for providing a wedge effect, and /or a partial delamination providing a reserve for an excess of gas.
  • the rim of the capsule element may be a flange-like rim.
  • the sidewall of the capsule element can have an upper and a lower end, the upper end defining a circle having a first diameter, the lower end defining a circle having a second diameter, wherein the opening is located at the upper end.
  • the second diameter can be smaller than the first diameter.
  • the bottom wall can be located at the lower end. The bottom wall can be located opposite the opening.
  • the capsule element is formed of a substantially gas-tight, gas tight material.
  • the capsule element can comprise or can be made of any suitable material such as, but not limited to, aluminium or a polymer composition.
  • the polymer composition can be polypropylene or polyethylene bur preferably comprises a gas barrier layer such as EVOH.
  • Aluminium is a preferred material. A laminate of polymer and aluminium is possible such as aluminium-PP.
  • the capsule element can further comprise a sealing means.
  • the sealing means can be applied to or connected with the rim of the capsule element, so as to allow sealing engagement with a further capsule element, which may be different from the first capsule element.
  • the sealing means can be a sealing lacquer and the like.
  • FIG. 3 A schematic drawing of one embodiment of an exemplary capsule according to the invention is shown in Figure 3.
  • the capsule shown in Figure 3 is preferred; however, the skilled person understands that the invention is not limited thereto.
  • the present invention further provides for a capsule comprising as a first capsule element a capsule element according to the invention, the capsule further comprising a second capsule element for sealing connection with the rim of the first capsule element.
  • the sealing means can be a sealing lacquer and the like.
  • the second capsule element may be in a sealing connection or a hermetically sealing connection with the rim of the first capsule element.
  • the sealing or hermetically sealing connection may be mediated by a sealing means located between the rim of the first capsule element and the adjacent part of the second capsule element.
  • the hermetically sealing connection is substantially gas-tight, or is gas tight.
  • the pressure within the capsule may be about 300 mbar to about 500 mbar, about 325 mbar to about 475 mbar, about 350 mbar to about 450 mbar, about 375 mbar to about 425 mbar or about 400 mbar.
  • the pressure within the capsule can be determined manually by putting the capsule into a pressure controlled box. The pressure is varied until the absolute internal pressure of the capsule (mbar) is equivalent to the absolute pressure in the box (mbar); when the membrane of the capsule becomes floppy at this point. The internal pressure is considered as equal to the absolute pressure in the box and the relative pressure of the capsule is given by the absolute pressure according to the atmospheric pressure.
  • the pressure within the capsule can be a pressure determined after 7 days of storage under ambient (20°C) conditions.
  • the capsule according to the present invention is a capsule for preparing a beverage, such as coffee. Even more preferred is that the capsule is adapted for insertion into and/or use with a beverage production device. Accordingly, the capsule may be adapted to allow for the opening of the capsule upon injection of a pressurized liquid, e.g. by tearing or disruption of a capsule element, such as a membrane. It is even more preferred that capsule is a capsule comprising a single serving of ground coffee (e.g., from 5 g - 12 g of ground coffee). Most preferably, this capsule is an hermetically or gas-tightly sealed capsule.
  • the capsule can be stored at a wide range of temperatures, such as from about -30°C to about 50°C, such as from about -20°C to about 40°C, or from about -10°C to about 30°C, or about 0°C to about 20°C.
  • FIG. 3 A schematic drawing of one embodiment of an exemplary capsule according to the invention is shown in Figure 3.
  • the capsule shown in Figure 3 is preferred; however, the skilled person understands that the invention is not limited thereto.
  • FIG. 3A shows a schematic side-view of the capsule.
  • the capsule comprises a first capsule element 21 that is of essentially frusto-conical shape and has a side-wall 22 and a bottom wall 23, the side wall and the bottom wall defining an interior chamber 24 having an opening 25.
  • Element 21 comprises a flange-like rim 26 comprising a flat part 27 and a preferably curled flange 28.
  • the capsule further comprises a second capsule element 30 that is a membrane. It is apparent that the membrane is sealed on a portion (at least) of the flat part 27, without any recess being formed in the rim in this sealed region. Therefore, the start of the delamination is not promoted.
  • the flat part of the rim 26 and a plane P spanned by the opening 25 form an angle A of about 12°, as can be seen in more detail in Figure 3C.
  • a capsule comprising ground coffee was prepared, as schematically depicted in Figure 1.
  • coffee beans were roasted, followed by storing in the existing tempering silo or storage at -20°C. Then, beans were fed into the cryogenic equipment. Liquid nitrogen was injected inside the cryogenic equipment, where the beans are in direct contact with the liquid nitrogen. In direct contact with the beans, the liquid nitrogen cools down the beans to the setup temperature value.
  • the beans temperature at the exit of the cryogenic equipment can be adjusted by the ratio between the amount of beans and of liquid nitrogen inside the cryogenic equipment and by the residence time of the beans inside the cryogenic equipment.
  • Absolute contents (ppm/g roasted and ground coffee) of key coffee odorants were determined in-cup using the corresponding isotopic labelled standards in conjunction with SPME/GC/MS (Solid Phase Micro Extraction fiber with Gas Chromatography combined with Mass Spectrometer detector).
  • the coffee odorants were extracted from the roast and ground by weighing 4g roast and ground (taken from different freshly opened capsules) in lOOmL boiling water and leaving the suspension to extract for 15min under continuous stirring using a magnetic stirring bar. Every sample was extracted and measured in triplicate. The analysis was split into two groups of analytes.
  • the aroma compounds were extracted from the headspace during 10 min at 40°C under agitation (350 rpm) using a divinylbenzene-carboxen- polydimethylsiloxane SPME fiber (StableFlex DVB/CAR/PDMS; 2cm; film thickness 50/30 ⁇ ; Supelco, Buchs, Switzerland).
  • the extracted compounds were thermally desorbed for 3 min into a split/splitless injector maintained at 240°C and operated in splitless mode.
  • an Agilent 7890A gas chromatograph (Agilent Technologies, Morges, Switzerland) with a 60 m x 0.25 mm x 0.25 ⁇ DB-Wax column was used (Agilent Technologies, Morges, Switzerland). Helium was used as a carrier gas with a constant flow of 1.3 mL/ min, and the following temperature program was applied: 40°C (6 min), 4°C/ min, 140°C (0 min), 20°C/ min, 240°C (10 min).
  • the gas chromatograph was coupled to a 5975C mass spectrometer (Agilent Technologies, Morges, Switzerland) operating in single ion monitoring (SIM) mode using electron ionization and an ionization potential of 70 eV. All GC-MS measurements were run in triplicate. Data were analysed using the MassHunter Quant software (Version B.05.02, Agilent Technologies). Group 2 (Strecker aldehydes, diketones and phenols)
  • the coffee volatiles were extracted and injected into a Thermo Trace Ultra gas chromatograph (Brechbuhler, Schlieren, Switzerland) as described above for Group 1.
  • volatiles were separated on a 60 m x 0.25 mm x 1.4 ⁇ DB-624 column (Agilent Technologies, Morges, Switzerland).
  • Helium was used as a carrier gas with a constant flow of 1.3 mL/ min, and the following temperature program was applied: 40°C (6 min), 6°C/ min, 140°C (0 min), 20°C/ min, 240°C (10 min).
  • the gas chromatograph was coupled to a Thermo Scientific ISQ mass spectrometer (Brechbuhler, Schlieren, Switzerland) operating in single ion monitoring (SIM) mode using electron ionization and an ionization potential of 70 eV. All GC-MS measurements were run in triplicate. Data were analysed using the Xcalibur 2.1 software (Thermo Scientific).
  • the amount of aroma released around a coffee machine was measured in a hermetically closed glovebox, having electricity supply and containing the coffee machine. Coffees were prepared inside the glovebox using the capsule/machine configuration, using a Nespresso "U” (trademark) machine. A similar preparation was done for reference and samples treated with cryogenic equipment. A representative air sample (225ml) was sampled from this glovebox directly after beverage preparation. The coffee aroma was trapped onto a Tenax trap (Markes International, Llantrisant, UK), involving a tube packed with Tenax TA adsorbent resin to trap the volatiles passing through the tube.
  • a Tenax trap Markes International, Llantrisant, UK
  • the Tenax trap was subsequently desorbed to the GC-MS in splitless mode by a TD-100 autosampler (Markes International, Llantrisant, UK).
  • the compounds were separated on a DB-FFAP GC column (60m x 0.250mm x 25um) using following temperature gradient: 30°C for lOmin; increase at 4°C/min until 50°C; increase at 10°C/min until 245°C and hold until 35min.
  • the components were detected by a 5975C single quad mass spectrometer (Agilent Technologies, Morges, Switzerland) operating in SIM mode. Data were analysed using the MassHunter Quant software (Version B.05.02, Agilent Technologies).
  • the capsules were evaluated by determining sensory profiles.
  • Comparative profiles were obtained from 12 assessors using a simplified cupping procedure determining crema, aroma, flavour, and texture. The procedure was repeated once. Nespresso Concept (trademark) machines filled with Nestle Aqua Panna water were used to test the capsules according to the invention as well as reference capsules at 40ml of dosage.
  • the objective was to evaluate the sensory impact of the coffee prepared from capsules obtained according to a process of the present invention.
  • the coffee beans were roasted coffee, tempered and pre-cooled at -20°C and then ground, normalized and degased during 5 min at 5°C.
  • the roast and ground coffee was then directly filled into the capsule at the corresponding weight depending of the blend.
  • the capsules were evaluated against capsules containing coffee processed according to a standard process (reference). In the standard process, coffee beans were roasted, tempered, ground, normalized, then degased during 30 min at 30°C and then directly filled into the capsule at the corresponding weight depending of the blend.
  • a lot of attributes were found to be significantly improved in the intense coffee blends prepared according to the invention:
  • Arpeggio (a coffee blend identical to the one contained in the commercial Arpeggio capsule) from a capsule produced according to the present invention (batch 222173) was perceived more intense and roasty in flavour, more bitter/persistent than the reference (batch 216205) as well as with more body.
  • the crema was found darker and with more quantity. See also Figure 4. Bars with spaced hatching signify the presence of a significant difference for a given attribute, confidence interval 95%.
  • Ristretto (a coffee blend identical to the one contained in the commercial Ristretto capsule) from a capsule produced according to the present invention (batch 227025) was darker, more intense in overall aroma/flavour, more roasty (aroma/flavour), less fruity (flavour), more robusta, more bitter, less smooth with more body and more persistent that the reference (batch 222569). See also Figure 6. Bars with spaced hatching signify the presence of a significant difference for a given attribute, confidence interval 95%.
  • the objective was to modulate the capsule internal pressure from 300 mbar to 500mbar with higher rim angle (12 to 28 degrees).
  • Trials with the standard membrane (30 ⁇ ) were performed on Arpeggio blend under different degassing and temperature conditions with cold processing, as shown in Figure 2.
  • capsules were bent directly on the pilot plant. Other capsules with rim angles superior to 16° at time zero were bent manually.
  • Capsules were analyzed for internal pressure. Capsule internal pressure was measured by placing the capsule in a pressurized chamber (as described earlier)7 days after filling.
  • Rim angles were measured at time zero and 3 times over 8 weeks with a laser instrument.
  • the instrument is a laser which can measure the angle between the two points as described in the present patent application.
  • the rim angle was defined by the level between two points placed on the flat part of the rim. These two points have to be on the capsule diameter.
  • Membrane protection just after the sealing process and delamination are the two arguments which play a role for the rim angle determination. Based on these two arguments, it was demonstrated that the recommended folding angle was around 12 ⁇ 2° in order to avoid the membrane damage and limit de lamination (for capsules showing high internal pressure).
  • Delamination Test Storage test consists of the delamination evaluation (visual capsule resistance) of the Arpeggio or Ristretto capsules produced under different conditions of cold processing (rim angles & capsule internal pressure; see trials description above). All capsules are kept in temperature and humidity controlled chambers at 30°C and 70% Rh (relative humidity). The capsules resistance was evaluated every week over 3 months which mimic one year shelf life at room temperatures.
  • Capsule resistance was found to increase with higher rim angle. At 500mbars of capsule internal pressure, no delamination was observed over the 3 months at 30°C with rim angle >20°. Capsule resistance at intermediate internal pressure (400mbar) was visually ok from rim angles >16°. Delamination of the membrane was only observed from 12° to 16° on one capsule after 6 weeks at 30°C with standard membrane (30 ⁇ ) and no delamination noted with the thicker membrane (40 ⁇ ). Rim angles noted correspond to measurements performed at time zero.
  • Figures 7 and 8 Exemplary results for 30 ⁇ and 40 ⁇ membranes are shown in Figures 7 and 8, respectively.
  • Figure 7 shows capsule resistance over 3 months at 30°C/70% Rh (internal pressure from 300 to 500 mbars and rim angles from 12° to 28° with a standard membrane 30 ⁇ ).
  • Figure 8 shows capsule resistance over 3 months at 30°C/70% Rh (internal pressure from 400 to 500 mbars and rim angles from 7° to 28° with a thicker membrane 40 ⁇ )
  • capsule over-pressure up to 500mbar

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Tea And Coffee (AREA)
  • Apparatus For Making Beverages (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

La présente invention concerne un élément de capsule destiné à une capsule comprenant un ingrédient de café moulu, ledit élément de capsule (21) comprenant un rebord (26) destiné à venir en prise de manière étanche avec un second élément de capsule, au moins une paroi latérale (22), et une paroi inférieure (23), la ou les parois latérales (22) et la paroi inférieure (23) délimitant une chambre intérieure (24) dotée d'une ouverture (25), l'ouverture couvrant un plan (P), caractérisé en outre en ce que le rebord (26) s'étend vers l'extérieur à partir de la paroi latérale (22) et entoure l'ouverture (25), le rebord étant incurvé dans le sens de la paroi inférieure (23), et le rebord et le plan (P) de l'ouverture formant un angle (A) supérieur ou égal à environ 10°. L'invention concerne également une capsule comprenant l'élément de capsule sur lequel est agencée une membrane hermétiquement close.
PCT/EP2014/078706 2014-01-08 2014-12-19 Élément de capsule et capsule contenant un ingrédient de café moulu WO2015104171A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
RU2016132464A RU2016132464A (ru) 2014-01-08 2014-12-19 Элемент капсулы и капсула, содержащая молотый ингредиент кофе
JP2016541715A JP2017507679A (ja) 2014-01-08 2014-12-19 カプセルの要素及び粉にしたコーヒー原材料を収容するカプセル
US15/109,305 US20160332806A1 (en) 2014-01-08 2014-12-19 Element of a Capsule and Capsule Containing Ground Coffee Ingredient
CN201480072220.3A CN105873834A (zh) 2014-01-08 2014-12-19 胶囊元件和包含研磨咖啡配料的胶囊
EP14816251.4A EP3092185A1 (fr) 2014-01-08 2014-12-19 Élément de capsule et capsule contenant un ingrédient de café moulu
AU2014377021A AU2014377021A1 (en) 2014-01-08 2014-12-19 Element of a capsule and capsule containing ground coffee ingredient
CA2930932A CA2930932A1 (fr) 2014-01-08 2014-12-19 Element de capsule et capsule contenant un ingredient de cafe moulu

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EP14150447 2014-01-08
EP14150447.2 2014-01-08

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CN (1) CN105873834A (fr)
AU (1) AU2014377021A1 (fr)
CA (1) CA2930932A1 (fr)
RU (1) RU2016132464A (fr)
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US10835074B2 (en) 2015-05-15 2020-11-17 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US10940995B2 (en) 2015-05-15 2021-03-09 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11198557B2 (en) 2016-10-07 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage
US11198556B2 (en) 2015-05-15 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11311137B2 (en) 2014-01-03 2022-04-26 Koninklijke Douwe Egberts B.V. Exchangeable supply pack for a beverage dispensing machine, doser, pump assembly and method of manufacturing
US11352199B2 (en) 2015-05-15 2022-06-07 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11524268B2 (en) 2016-11-09 2022-12-13 Pepsico, Inc. Carbonated beverage makers, methods, and systems
US11540659B2 (en) 2017-07-14 2023-01-03 Koninklijke Douwe Egberts B.V. Assembly of a capsule and a brew chamber
US11673738B2 (en) 2016-05-13 2023-06-13 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11679929B2 (en) 2016-05-13 2023-06-20 Koninklijke Douwe Egberts B.V. Capsule and a system for preparing a potable beverage from such a capsule
US11760561B2 (en) 2015-05-15 2023-09-19 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11772883B2 (en) 2015-05-15 2023-10-03 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11827446B2 (en) 2015-10-27 2023-11-28 Koninklijke Douwe Egberts B.V. Capsule, system and method for preparing a beverage

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CN108652448A (zh) * 2018-08-13 2018-10-16 广州尚原味文化传播有限公司 一种用于浓缩咖啡机的独立咖啡粉盒及浓缩咖啡机
AU2019400059A1 (en) * 2018-12-12 2021-05-20 Société des Produits Nestlé SA Beverage preparation machine with capsule recognition

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EP3521210B1 (fr) * 2010-07-22 2020-01-08 K-fee System GmbH Capsule de portion avec code à barres
ITGE20100135A1 (it) * 2010-12-10 2012-06-11 Espressocap Srl Carica preconfezionata per macchine da caffe' espresso e gruppo erogatore adatto all'uso di detta carica
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EP2100824A1 (fr) * 2008-03-12 2009-09-16 Nestec S.A. Capsule avec contrôle de débit et élément de filtrage
WO2010116284A2 (fr) 2009-04-08 2010-10-14 Ethical Coffee Company Sa Dispositif d'extraction et capsule pour la préparation d'une boisson

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Publication number Priority date Publication date Assignee Title
US11311137B2 (en) 2014-01-03 2022-04-26 Koninklijke Douwe Egberts B.V. Exchangeable supply pack for a beverage dispensing machine, doser, pump assembly and method of manufacturing
US11760561B2 (en) 2015-05-15 2023-09-19 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US10940995B2 (en) 2015-05-15 2021-03-09 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11851268B2 (en) 2015-05-15 2023-12-26 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11198556B2 (en) 2015-05-15 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11352199B2 (en) 2015-05-15 2022-06-07 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US10835074B2 (en) 2015-05-15 2020-11-17 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11772883B2 (en) 2015-05-15 2023-10-03 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11827446B2 (en) 2015-10-27 2023-11-28 Koninklijke Douwe Egberts B.V. Capsule, system and method for preparing a beverage
US11679929B2 (en) 2016-05-13 2023-06-20 Koninklijke Douwe Egberts B.V. Capsule and a system for preparing a potable beverage from such a capsule
US11673738B2 (en) 2016-05-13 2023-06-13 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11198557B2 (en) 2016-10-07 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage
US11866249B2 (en) 2016-10-07 2024-01-09 Koninklijke Douwe Egberts B.V. System for preparing a potable beverage
US11524268B2 (en) 2016-11-09 2022-12-13 Pepsico, Inc. Carbonated beverage makers, methods, and systems
US11540659B2 (en) 2017-07-14 2023-01-03 Koninklijke Douwe Egberts B.V. Assembly of a capsule and a brew chamber
US11844453B2 (en) 2017-07-14 2023-12-19 Koninklijke Douwe Egberts N.V. Capsule for the preparation of a beverage

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US20160332806A1 (en) 2016-11-17
CN105873834A (zh) 2016-08-17
AU2014377021A1 (en) 2016-05-26
EP3092185A1 (fr) 2016-11-16
CA2930932A1 (fr) 2015-07-16
RU2016132464A (ru) 2018-02-13

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