AU2016219705B2

AU2016219705B2 - Single serve capsule for producing coffee beverages with and without crema

Info

Publication number: AU2016219705B2
Application number: AU2016219705A
Authority: AU
Inventors: Gunter Empl; Wolfgang Eppler; Andre THROM
Original assignee: K Fee System GmbH
Current assignee: K Fee System GmbH
Priority date: 2012-11-30
Filing date: 2016-08-26
Publication date: 2017-12-14
Anticipated expiration: 2033-11-25
Also published as: US20150314952A1; KR20150095716A; CA2892746A1; JP6117371B2; SG11201503841RA; DE102012111685A1; IL238872A0; ZA201504193B; AU2013351262A1; BR112015012456A2; MX2015006709A; RU2015125636A; AU2013351262B2; EP2925640A1; CA2892746C; WO2014082976A1; PH12015501213A1; CN104822605A; JP2016505296A; RU2660000C2

Abstract

The invention relates to a single serve capsule for producing a coffee beverage. The single serve capsule has a -capsule base body, in which a textile fabric and a beverage substance are arranged, said beverage substance being provided in the single serve capsule in order to be stored and to be extracted from said capsule through the textile fabric by means of pressurised hot water. The beverage substance is substantially in powder form and comprises roasted, ground coffee, the roasted coffee having a colour value from 50 to 150.

Description

Single serve capsule for producing coffee beverages and without cresua

The invention relates to a single serve capsule for producing a coffee beverage,, therein the single serve capsule has a capsule base body an which a textile fabric and a dererage substance are arranged, wherein the beverage substance is provided for storage in the single serve capsule and for extraction in the single serve capsale through the textile fabric by tears of pres siit 1 red hot nater, wherein the beverage substance is substantially pulverulent and comprises roasted, ground coffee, wherein the roasted, ground coffee has a color value in the range frees 50 to 150,

Beverage preparations that are divided into portions in capsule or pad systems are generally known from the prior art. dor example, generic single serve capsules for preparation of coffee and espresso are disclosed in documents 5P 1.792050 SI, E? 1340 752 M and US 2003/01728.13 hi. In addition, reference is trade to the documents DE 102010030206, TO 2012/010317, bO 2012/038063 and DE 102011010530,

Single serve capsules for producing a beverage are preferably frustoconical or cylindrical ana are produced, for example, from a deep-drawn plastic film, or in plastics injection molding process. They customarily have an open filling side having a flange·, onto which a membrane (covering film} is sealed or glued, a closed or open capsule base, wherein, 'between the beverage substan.ee and the capsule base, on a or more assembly elements, sues as, for example, a particle sieve, a liquid, distributor,, a fleece, a felt, a shutoff film and/or the like can be present.

To prepare a coffee beverage, the single serve capsule is in.traduced into a brewing chamber of a pseparata00 apparatus- after, or during, she closing process of the brewing chamber, the single serve capsule is prs;ferabiy opened on the closed base aide thereof by seats of an Outlet spike arranges in the brewing chamber. Single serve capsules having partially open capsule bases already have one opening on the base side thereof, efter the brewing chamber is sealed off, the filling' side of the single serve capsule chat is closed by a membrane or covering file Is pierced by pier suing means, cubsequentiy, preparation liquid, preferably hot water, is transported under pressure into the single serve capsule. The preparation liquid flows through the beverage substance and extracts and/or dissolves' from, the beverage subseance she substances that are required for beverage production.

In. the preparation, of an espresso, for example a brewing water pressure of rip to 20 bar acts on the coffee powder to extract the essential oiie. This pressure, in addition, also acts oh the filter .medium which is situated between the coffee powder arid the pierced capsule outlet of the capsule base. The sodden pressure drop on she bottom side of she filter medium leads to foam formation in ins beverage,- for example, in, the form of a crema of a coffee beverage.

Cocoa i.s obtained through the fineness of the particles, the filter system and a high pressure in the extraction volume. If the system is unpressurised, no crema is formed.

For certain beverages, for example the classic filter coffee without crema, which i.s consumed, in particular in the PSA and Scandinavia, foam formation, however, is unwa nsee.

The amount of ground coffee required to obtain the desired beverace volume, ohich amount is oresent in a single serve capsule, increases virtually linearly vrith the beverage volume when toe further charge material characteristics such as degree of roasting and degree of grinding correspond to the standard.

It is known that, particularly in the case of beverage amounts of greater than 150 rnl., the additional extraction of the coffee grounds leads to we.shing-euf of unwanted taste components which give the end product a bitter., acidic, stale taste. Obvious correction measures cots id be to increase the neighed portion or to grind the coffee beans finer. Increasing the weighed portion, however, leads to a poorer extraction, since the extraction medium can no longer wash around the particles uniformly. The reduction. of the medium particle site increases the pressure m the extraction space. This leads to an admit Iona1 art tact ion of anwa nt ed compo cents.

In the prior art, there are already system solutions which offer absolutely differing beverage productivities. with an unchangeable fixed volume of the single serve packaging. However, these systems provide a disproportionaI volume store of the single serve packaging .

There is a. need for single serve capsules for producing coffee beverages which have a uniform site and therefore can be part of a system solution. The single serve capsules should have a high productivity for coffee beverages of different volume >3 that are faultless in sensory quality.

There is especially a need for single serve capsules which, by changing' individual, defined parameters. permit the production of different coffee beverages of good sensory quality.

The object: of the present invention on s to provide single serve capsules for producing coffee beverages which have advantages over single serve capsules of the prior art.

In particular, beverage preparations that are divided into portions having variable, market-specsfic beverage productivifies should be provided in a predetermined, small-voluce unchangeable packaging or storage volume. The variable·, mar bet-specific beverage productivities to be achieved should be in this case preferably between 20 mi and 170 ml. in addition, the beverage preparations obtained should be equivalent or enhanced in sensory quality to the beverages prepared in the previously customary preparation apparatuses.

In particular, coffee beverages of good sensory quality should be provided with different degrees of roast in the medium volume range (preferably 20 so 170 mi) , In add.ft.iob, these coffee beverages should be able to be produced optionally with sterna or crema-fres, wherein crema-free coffee beverages should, correspond to due beverages which are prepared with apparatuses of unpressurized filtration .

These objects are achieved by the present invention, i.e. a single serve capsule for producing a coffee beverage, wherein the single serve capsule has a capsule base body in which a textile fabric and a beverage substance are arranged, wherein the beverage substance is provided for storage in the single serve capsule and for extraction in see single nerve capsule through the textile fabric by means of pres sure zee hot water,· wherein the beverage substance is present 1:1 the single serve capsule in an amount in. the range fret 1 to 20 g; wherein the beverage substance is substantia 1iy pulverulent, comprises roasted, ground coffee which in the dry state has a D [ 4,31 value in the range from 150 to 550 uc; and wherein, trie roasted, ground coffee has a color value in the range from 50 to 150,

The Df <1,3.1 value is the median volume D[f,3j which is a measured parameter known to those shilled in the art and can be used for describing the medium particle size.

It has surprisingly been found that by the special combination of single serve capsule configuration, filter medium:, roasting curve of the roast coffee, median particle sire of the ground roast coffee and amount of the coffee situated in tee extraction volume, the beverage respectively to be achieved and also the desired beverage volume can be set.

According to the invention, the characteristics degree of roasting, degree of grinding and amount of coffee .situated in the extraction volume (weighed' portion: are varied and matched to one another in such a manner that even with very lew weighed portions, high beverage volumes can be achieved, which correspond, in sensory quality to the specifications. The yield of beverage volume per amount, of coffee situated in the extraction volume can thus be improved.

In addition, it has surprisingly been found that- not only the combination of a higher degree, of grinding and a lover degree of roasting, and also the combination of a smaller degree of grinding and a higher degree of toasting yield beverages of good sensory quality, in addition; by targeted modification of the textile fabric, optionally a coffee beverage with or without or Oita cat be Obtained.

The volume of the single serve capsuie according to the invention is preferably in the range from 20 to 35 ml.

In a preferred embodiment, fee volume of the. single serve capsule according to the invention is 25 ± 10 ml, more preferably 25 ± 8 mi, still more preferably 25 ± £ ml, most preferably 25 ± 4 mi, and ip. particular 2 5 ± 2 ml.,

In another preferred embodiment,· the volume of the Single serve capsule according to the .invention is 30 i 10 ml, more preferably 30 ± 3 ml, still more preferably 30 f 6 ml, most preferably 30 ± i ml, and in particular 30 i 2 ml.

The beverage substance present in the single serve capsule according to the invention is substantially pulverulent and comprises roasted ground coffee.

The coffee can fee of a single variety, or consist of a mixture of two or more of any desired coffee varieties.

In a preferred embodiment, the beverage substance present in the single serve capsule comprises one or more coffee varieties selected from brabica, Robusta, and Liberice.

In a particularly preferred embodiment, the beverage substance present in the Single serve capsule comprises roasted, ground coffee, whereon the coffee is a mixtcsre of the coffee varieties Arabica and Robusta,

In a further part ice.iarly preferred ea-bod iraenf, she beverage substance present in the single serve capsule consists of roasted, ground coffee, wherein the coffee is a mixture of the coffee varieties Arabica and Rebus fa ,

In a preferred embodiment, the beverage substance present in the single, serve capsule comprises roasted, ground coffee, wherein the coffee is exclusively Rrablea coffee.

In a further preferred embodiment, the beverage substance present in the single serve capsule comprises roasted, ground coffee, wherein the coffee is exclu-si vs 1 y Roο·.;sis cof f ee .

The coffee can be decaffeinated..

The coffee can be flavored. Flavored coffee as preferably obtained in that the coffee beans, after the roasting, are treated with natural or synthetic flavorings or oils.

The bulk weight of the roasted, ground coffee, depending on variety and degree of grinding, is 250 g/i to 200 g/1. The hoik weight is determined by means of the Hag instrument. For this purpose, the ground coffee is placed into a container of known volume (250 mi) which,· before filling, Is fared on the balance. The coffee is filled into the container to overflowing and is shimmed off level on the upper container rim using a flat item. The tali container is weighed against, the tare weight and converted to g/i by means or a factor known, to those skilled in the arc.

The roasted, ground oof foe prefer ably has a specific surface area la the range from 5 to 90 mb'/kg.

Preferably,, the specific surface area of the coffee is 5 t 3 mi/kg, 10 1 S or /kg, 13 ± 1 nvVkg, 30 ± 1 eh/kg, /5 r 1 mf/kg, 55 1 1 rr/kg, 58 :i: 1. eb/hq, or 60 5 5 ah / kg ,

The roasted, ground coffee preferably has a water content in the range free 1 to 5%,

In order to achieve beverages having different beverage volumes ™ 'With or without credo - the roasting of the individual varieties is an report ana element.. In this operation, taste and color are affected.

The degree of roasting can be determined using a color measuring instrument ie,gn Colcrette 3b from Probat, cmmerich, Germany},

In a particularly preferred embodiment, the total amount of the ground coffee which is present in the beverage substance is roasted.

The beverage substance. comprises· roasted, ground coffee, wherein the roasted, ground coffee has a color value in the range from 50 to 150,

The color value of roasted, ground. coffee is a generally recognised factor for quantifying the degree of toasting. The color value is determined according to trie invention using a color measuring instramienfc of the Colcrette 3b type from Probat; constructed 201.1, The principle of measurement is dasod on a reflection measurement. In this case the coffee sample that is to be measured is illuminated with light of two wavelengths (red light and infrared}. The sum of the reflected light is evaluated electronic-ally' sr d is displayed as a color value.

The roasted:,- ground coffee has a degree of roasting which, expressed via the color value (measured with Coiorette ho from Probat; constructed 2011;, is in the range from 50 to 150, preferably 50 to 130, and more preferably 50 to 120.

In a further embodiment, the roasted, ground coffee has a degree of roasting which, erpressed vie; the color value (measured with Coiorette 3b from Probat; constructed 2011},. is in a range from 50 to· ISO, preferably 50 to 120, more preferably 50 to 100, or 50 to 80, most preferably 50 to 95, or 50 ro 75, and in particular 50 to 90 or 50 ro 70.

The roasted, ground coffee has a degree of roasting which, expressed via the color value (measured with Coiorette 3b from Probat; constructed 2011), is in a range from 50 to ISO, preferably 60 te 130, .more preferably 65 to 135, and in particular 70 to 120.

The color values treasured with Coiorette 3b from Probat; constructed 2011) of particularly preferred degrees of roasting A ro in' are listed in the table here!nbeiow:

dinvent a" is very particulari.y preferred,

Tne beverage substance is subs rant Tally pulverulent and comprises roasted, ground coffee which in the dry state has a 0(4,3] value in the range from 150 to 550 cm.

The 0(4,3] value is the xaediae. volume 0(4,3], which is a measured parameter known to those skilled m the art and can he used for describing the medium. particle .-: ire .

Preferably, the beverage substance makes up all of the contents of the single serve capsule. If the beverage substance, in .addition, to the roasted, ground coffee, contains other solid components, in particular further pulverulent components, according to the invention the 0(4,3] value relates to the totality of ail particles. This also applies to blends of roasted, ground coffee, the components of which have independent, .:. , a . in the separated state, different 0(4,3] values; in. this case, according to the invention the 0(4,3] value likewise relates to the totality of all coffee particles including any further pulverulent components present.

In. a preferred, embodiment, the beverage subs lance is substantially puiys.ro lent, and comprises toasted, ground coffee which in the dry state has a 0(4,3] value in the range from 2DO to 500 urn.

In a further preferred embodiment, the beverage substance i..s substantially pulverulent, and comprises roasted, ground coffee which in. the dry state has a 0(4,3] value in the range from 300 to 400 pm, or 350 to 550 pm.

By selecting a defined degree of grinding (expressed as 0(4,3] value) in combination with the textile fabric and the amount of weighed portion, the respective beverage may be prepared. in the desired sensory quality. Hethods for determining the particle site distribution and also tire medium particle site are known to those skilled in the art. The 0(4,3] value gives the median volume which according to the invention is preferably determined by laser mnasure---xsent, tor example using a Malvern Mssiersiser 3000 and the dispersion unit Malvern heron. In. this case, in. a dry measurement, preferably approximately 7 g of ground roast coffee are transferred info the measuring tell at a dispersion pressure of 4 bar. With laser diffraction, the particle sire distribution, and the 0(.4,3.] value may be determined by means of de terrain ing the scattered light and the resultant angle of diffraction according to the Fraunhofer theory.

The particle sine, or the particle site dietrifution, of the ground toffee Influences the brewing pressure, the formation of a crema and she taste of she coffee Peonrage ,

In a preferred embed if rent, the ground coffee, in the dry state, has a DM,3] value in the range from 215 to 365 grp more preferably 240 to 340 nag most preferably 265 to 315 urn., and in particular 290 pan la another preferred embodiment, the ground coffee, in the dry state, has a 0(4,3] value in the range from 233 to 335 am, more preferably 2fQ so 3 50 μη, most preferably 235 to 335 pm, and in particular 310 pm. In a further preferred embodiment., the ground coffee, in she dry state, has a 5(4,3] value in the range from 255 to 405 pm, more preferably 280 to 330 am, most preferably 305 to 3 55 am, and In particular 330 pm. In another preferred embodiment, the ground coffee, in the dry state, has a 0(4,3] value in the range from 275 to 425 μη, more preferably 500 so 400 pm, most preferably 325 so 375 pm, and in particular 350 pm. In a further preferred embodiment, the ground coffee, in the dry scale, has a 5(4,3] value in the range from 325 to 475 pm, more preferably 350 to 450 um, most preferably .375 to 425 pm, and in 'particular 400 an. In another preferred eraPodiment, the ground coffee, in the dry state, has a DM,3] value in the range from 375 to 525 gm, more preferably 400 to 500 us, most preferably 425 to 475 um, and in. particular 4 50. on. In a farther preferred embodiment, the ground coffee,, in the dry state, has a D[4,3] value in the range from 425 to 575 tmg more preferably 450 to 550 on. most preferably 475 to 52 5 on. and in part icular 500 at.

Particularly preferred embodiments B: to BH are e urrima r .1 red 1 n t he t ah 1. e h a r e i n after:

: very particular preference is given to the etboditents Bl to B't

On the basis of the D[ih3; value, an optimum ratio between extraction efficiency and extraction. rate firstly, and filtration rate, secondly, can be set.

In a preferred embodiment, tee entire amount of ground coffee in the dry state has the same particle· site.

In a particularly preferred embodiment, the ground coffee has a defined mixture of different particle sices .

The preferred particle site distributions are summarised in the table hereinbelot {embodiments C; to CB :

Particularly preferred embodiments are Oh to Cb.

The beverage substance Is present in the single serve capsule in an atouat in the ranqe Iron: 1 to 20 qt

Preferably, the beverage substance is present in the aingie serve capsule in an arcana in the range from 2 to 11 ο, rare preferabl y 3 to B a, or 2 to 11 t, still pore preferably 1 to 1 g, or 2· to II g, post preferably 3.5 to 5,.5 q, or € to 10 g, and in particular 5 to 6 q, or 7 to 10 g.

In a preferred embodiment, the beverage substance is present in the single serve capsule in an amount in the range from a to 11 g.

In a particularly preferred embodiment, the beverage substance is present in the aingie serve capsule in an amount of 6 ± 2 g, more preferably 6 ± 1.5 q, still core preferably 6 ± 1 g, most preferably 6 t 0.5 q, and in particular 6 t 0.3 g.

In another preferred embodiment, the beverage substance is present in the single serve capsule in an amount of 7-7 ± 3 g, more preferably 7,.7 a 3 q, stiff more preferably 7.7 ± > a. most preferably 7,7 ρ 1 g, and in 'particular 7.7 ± 0,5 g.

In another preferred embed.·.meet, the beverage substance as present in the single serve capsule in an amount of Τ - * IP more pref erato.y 3 ± 3 g, still mors preferably s :t '· a? most preferably S ± X g, and in particular S ± 0.5 g . in « further preferred embodiment. the beverage sues tan be is present m tint single serve capsule in an amount of 0 i 4 g, more preferable 0 p 3 g, still more ρrexerarmy s ± e g, most pretetabiy 3 1: 1 X;,, and in particular 9 ± 0.5 g. 'b e o e v e r age s u b s t a η c e c a n op Or ο n a i i. y e o it tain a d d 1 r 1 v e s sucn as ciioco.i. ate powder, milk powder, tot; powder, sweeteners such as sugar or sugar replacers, spices or the litre. 5o a preferred embodiment, the beverage substance does not contain any additives ana consists exclusively of partially roasted and also ground coffee.

Ids Single serve capsule for producing a coffee beverage has a capsule base body in which a textile tsorrc and a sewerage substance are arranged, wherein the beverage substance is provided for .storage in the single serve capsule ana for extraction in the single scree capsule through the fertile fabric by means of pressure iced hot water.

The capsule base body is preferably a deep-drawn capsule base body, which is preferably frustoconicai or cylindr leal,

The capsule base body additionally has a wall ret?ion, wherein trie wail region preferably sms a plurality of grooves, and the grooves Site provided running between the membrane which closes the open filling side, and the base region over at least a part of the height extension of the wail region. These grooves have the etteot mar tea single serve capsule has a higher mechan lea I suability ana an improved behavior daring flow of the extraction liquid through the tingle seme capsule in the brewing chamber, whereby an improvenient of the extraction process car; be induced.

Preferably, the capsule base body, In the region of the recess, has a Greater hi arrester than in the wail region between the recess and the base region. As a result, this advantageously yields a particularly simple and robust possibility for inducing steerability of the single serve capsules and/or stackabili.ty of the capsule base body of the single serve capsules, in a further preferred embodiment, the ratio of the diameter of the wail region adjacent to the flange/rim region, firstly, to the diameter of fee flange, secondly, is between 0.S5 and 0.89, and more preferably 0. S7. in addition, the diameter of the wall region adjacent to the flange is preferably 39 mm and/or the diameter of the flange is preferably 4 5 ram.

In a further preferred embed iraent, the· capsule base body in tbe wall region between the base region and the flange has a lower wall thickness than in the region of the recess, According to this embodiment, the single serve capsule in addition preferably has grooves in the wall region, as a result of 'which an improved stability is achieved. A considerable material saving is possible hereby, as a result of which costs. and energy expenditure for producing the single serve capsule can be reduced.

The height of the capsule base body from the base region to the flange is preferably if to 35 mm, more preferably 22 to 32 tmy stn.il more preferably 25 to 29 amp and moot preferably /7 mm.

The single serve capsule consists, for e.Kampie, of plastic, a natural material and/or a biodegradable ma serial. areferably, the single serve capsule contains ρ ο 1 y e t h y 1 e n e; c r o a s i i n it e d po 1 y a t h y 1 e n e; p ο 1 y p r op y 1 e ne; copolymers of ethylene, propylene, butylene, vinyl esters arid unsaturated' aliphatic acids and also stilts and esters 'thereof; vinyli.dene chloride copolymers./ acetyl resins·; acrylic ana rosthacryiio acid ester polymers and copolymers thereof; poiyisobutviece; isobutylene copolymers; polyterephthaiic acid did esters; polyvinyl ethers; silicones; unsatarateh polyester resins; polycarbonates and iaimtares of poly carbonates with polymers or copolymers; polyamides; polystyrene, styrene copolymers and graft polymers; Polyvinyl chloride; poiybutene; polyurethanes; poly-(4-methyi--l-pentene> ; crossiinhed poiyureas; acrylonitrile copolymers, and graft polymers; polyacryiates; starch plastics such as thermoplastic starch; poly- lac tide copolymers or thermoplastic polyesters of polyhydroyy fatty acids.

The capsule base body can be colorless or colored in any desired color. In addition, the capsule base body can be transparent, translucent or opaque.

Preferably, da capsule base body is colored and opaque .

The outside of the capsule base body can be printed.

The capsule base of the single serve capsule can be partially open or closed,:

In a preferred embodiment, the capsule base of the single serve capsule is closed.

According to this embodiment, one capsule base is first per for cited in the .brewing chamber by means of a perforating means acting from the outside onto the single serve capsule base for generating an outlet open log,

In a further preferred, em.bod.imen t, the capsule base of the single serve capsule is partially open.

In the case of single serve capsules having a partially open capsule base, the opening,, for product protect ion, is closed by means of a seal which, for .example, is perforatabie by means of the perforating means, or can be taken off manually from the capsule base. Such single serve capsules are known in the prior art.

According to this embodiment, the opening in the capsule base is preferably arranged centrally and preferably has a c 1 rcalar structure.

The relative ratio between the area of the opening in the capsule base and the area of the entire capsule base is preferably in the range from 0,0s to 0,13; more preferably 0.09 to 0,12/ still more preferably 0,09 to 0,11, and is most preferably 0,10.

The single serve capsule is preferably hermetically tightly sealed, i.e. the beverage substance situated in the single serve capsule is substantially aroma-tightiy sealed from tire environment before the extraction, process ,

The open filling side of the capsule case body is closed by a membrane or covering film,

The membrane or covering film can be fabricated from the .same material, or from, another material, as the capsule base body, .and is preferably fastened to the cs.psaie base body by sealing arvi/e-.r gluing.

Preferably, the membrane comprises. one or more layers of different plasties having the barriers necessary for product protect long inter alia optionally aluminum fo.ii. The compos it.ions necessar y therefor are known to those shilled in the art.

Preferably, the outside of the membrane, i.e. the sloe facing away from the filling, i.s partly or completely printed ,

In the capsule base body of the single serve cusp sole, a textile fabric is arranged which acts as filter. Texrile fabrics in the meaning of the invention comp rise flat, 1., e . two -dimensions i l.y extending structures which comprise floors, The fibers themselves can fort·, any type of textiles, in particular woven fabric, fleeces, fells, sponges etc.

In single serve capsules for beverage production, different textile fabrics can be used as filters. Different embodiments comprise flax and flexible to rigid and three-dimensional textile fabrics. Particular preference is given to porous--cascade- type textile fabrics according to the invention, Kith porous-cascade-type textile fabrics, a sufficient high brewing pressure is achieved in the extraction volume which delivers a beverage of faultless sensory quality. At she same time, the beverage substance is retained to the desired extent, in the extraction space and she foam formation, for achieving the crema on the beverage can be prevented.,

Porous-cascade-type textile fabrics late a markedly three-dimensional structure which contains pore-like cavities, wherein the liquid flowing through which, is co be filtered floes as in a cascade from pore leva i. 1-it pore level. Any foam present is broken end does not form a or eras,

Fia.t-permeab'ie textile fabrics have a flat paper-thin form. Owing to· randomly arranged fibers having fen layers arranged one above the other, a textile fabric of Ion mesh width results, The close-fitting filter feed generates sufficient pressure to extract arena-forming subsrsuces.

The use of a textile fabric as filter has the advantage t h a t a. c omp 1. e x plastic a. n j e e t i ο n process ·ο r d e e p -droning or' embossing process for producing plastic sieves can be omitted. The product costs are thereby considerably reduced. In addition, no support structure· is necessary, since the textile fabric is directly supported on the capsule base. In comparison with the plastics filters known from, the prior art, the textile fabric in addition has the advantage that it has a markedly larger liquid. intake surface area. In addition, liquid crossflow is permitted bin parallel to the principal plane of extension of the filter plane:, whereby an improved mixing and effluent behavior is achieved. Furthermore, it has been found that when a textile fabric is used the risk of sieve blockages is markedly reduced or is virtually eliminated. The textile fabric is blockage-resistant not only in the case of a beverage preparation having a preparation liquid under comparatively low pressure, Put also in the case of a beverage preparation having a preparation liquid at comparatively high pressure. In addition, a liquid crossflow is reliably always maintained in the textile fabric, and .effluent of the liquids entering into the textile fabric to an effluent opening is ensured, The textile fabric is preferably constructed in a tear-resistant manner..

The textile fabric preferably comprises a fleece, felt and other textiles or structures having pores and channels such as open"pore sponges, open-pore foam or a comb i am t i on the r oe £ ,

In a preferred embodiment of the present invention, the textile fabric is a fleece which comprises a fleece material produced from fane plastic fibers seed as, for example, fine polyester fibers and which, in particular, is a random·-· fiber and/or fiber-oriented fleece m a t e r 1. a I. T h e f 1. e e e e i s p r e f e r a b X y f i a t - p e rm. e a b i e ,

In another preferred embodiment of the present invention, the textile fabric has a felt structure, The textile fabric can h.as/e one or more felt structures arranged one above the other. The felt is preferably of porous-cascade type and can comprise, for example, viscose, polyester, poiyamd.de, polypropylene or combinations thereof. A plurality of fleeces and/or felts can be combined one after the other. Particularly preferably, the felt has a needle felt structure. According to this embodiment, the textile fabric preferably consists of at least one felt structure and one supporting structure, in particular a woven fabric structure, wherein the felt structure particulariy preferably comprises the supporting structure am least in a partial section of the volume, Preferably, the textile fabric has two felt structures which are separated from one another by the supporting structure. Preferably, the two felt structures are arranged one above the other in the single serve capsule and are Ponded to one another. The this bn ess of the two felt structures can be identical or different. Preferably, a felt structure facing toe coverage substance is thinner than the felt structure facing the capsule base, or vice versa. Preferably, the surface of the felt structure is treated, for example heat-treated, in order to fix loose fibers, for example. A tsxriis fabric which has a supporting scruccure, in particular a woven fabric structure; end a felt structure, can be produced,- for example, in that a woven fabric structure consisting of longitudinal and transverse threads is provided. For the construction of a felt, in particular a needle fair, preferably fiber units are selected tree 0.8 to 7 dies. Tee corse ins. t ion of the individual fibers oath one another to form, a felt and/or anchoring thereof in. the supporting structure takes place preferably via the production process of needling. In this case, needles having reverse barbs are stabbed at high velocity into the presented fiber package and purled out again. On log to she barbs, the fibers, via a main ip! icily of resulting loops, are incertwined with one another and/or with the supporting woven fabric. 'When the textile fabric comprises both a felt and a fleece, they are preferably bonded to one another. The felt and./.or the fleece can be used as m.ai to. layers, wherein the layers can differ in the type of starting material used and/or the processing thereof.

In a further preferred embodiment of the present invention, the sexto.i.e fabric is a filter woven fabric, e ,g. an open-pore sponge and/or an open-pore foam, which is arranged in the region of the capsule base. The sponge -comprises, for example, a reticulated ρ o i y u .r e t n a. n e f o a m,

In e particularly preferred erafoodfwent, the textile fabric is fiat-permeable, preferably a flas-permeable fleece .

When the textile fabric is a fiat-permeable fleece, the capsule base of the single serve capsule is preferably c losed .

In a tort her particularly preferred emb edits n t , the textile fabric is of porous-cascade type, preferably a porous-cascade-type felt.

When' the textile fabric is a porous--cascade-type felt, the capsule base of the single serve capsule is orefer-ab iy pa r t a a is y open ,

Textile fabrics have a cart a in. extensibility in the longitudinal and. transverse directions. Depending on material thickness and compos itror.i and/or structure of the material, the external billty is determined, s,g., as specified in ISO 9073 or, e.g., as specified in ISO 13334. According to the invention, the extensibility of the textile fabric is preferably determined as specified m ISO 9073 or as specified in ISO 1.3934,

When the textile fabric is a fleece and the material thickness is less than one millimeter, the maximum tensile force in the longitudinal direction is preferably 50 d to 1.50 ίν per 5 cm and m the transverse direction preferably' 30 d to 90 0 per- 5 cm, wherein the maximum tensile force extension in the longitudinal and transverse directions preferably comprises 20% to 4 0-¾.

When the textile fabric is a fleece and the material thickness is less than one millimeter, the maximum tensile force in the longitudinal direction is preferably 50 N to 150 0 per 5 cm and in the transverse direction preferably 30 d to 90 W per 5 cm, wherein the maximum tensile force extension in the longitudinal and transverse directions preferably comprises 20% to 40%.

If the material thickness is more than one millimeter, the maximum tensile force in trie longitudinal and transverse directions is preferably 30 dad to 120 dad,· wherein the maximum tensile force extension in the longitudinal and transverse directions is 20% to 40%.

The textile fabric has a plurality of filter openings, wherein the filter openings preferably a medium diameter in the range from 10 0 to 1000 um, .more preferably 100 to 000 urn. tost preferably 250 to 550 png and in. particular 300 to 500 pm. Methods for determining the medium diameter of the filter openings are known to those shilled in the art,

In a preferred embodiment., the textile fabric: has a plurality of filter openings which are constructed in such a manner that toe sum of the cross sections of the: filter openings comprises between 0,1 and 100, more preferably between 1 and 3%, and most preferably 1.40, of the focal cross section of the textile fabric,

The mediae diameter of the filter openings and the Did.3 T value are matched to one another in such a manner chat no particles of the beverage substance pass into the coffee beverage and at the same time an extraction of the beverage substance that is as rapid and efficient as possible is achieved.

The air permeability of textile fabrics is determined as specified in Did ISO 9237, For this purpose, a defined area of the sample material is tensioned. Air flows through the sample perpendicularly to the surface. The measurement can proceed as vacuum or differential pressure determination. The air permeability· is preferably determined at a pressure of 100 pascals.

The textile fabric has an air permeability m che range from 50 to 4 000 l/(mds) , ?artioufariy preferred air permeabilities of the textile fabric are summarized in the table hereinafter as embodiments D: to ebb

In a preferred embodiment., the tent lie fabric can an air permeafcilsty in the range from 1800 to 2 800 I/(reds).

In another preferred embodiment, the textile fabric has an air permeability it; the range from 100 to 600 1 / ; re' s} . bnen the textile fabric comprises fleece or consists of fleece, tine embodiments Id" to D88 are preferred,, and D!i:" is particu1arIy preferred. been the textile fabric coisprrses fait or consists oi felt, embodiments D': to D'b D' to D" and D:" to Q1·’ are preferred, ana D"" is particulariy preferred..

Prefera&Iy, the textile fabric: has a weight per unit area in the range iron 10 to 2200 g/nr. Alternative naP.es for weight per unit area are area density or or arena go .

Methods for determining the weight per unit area of a tent tie fabric are known to those skilled in the art. The weight per unit area is preferably determined as specified in Did Ed 12127.

Preferred embodiments Hr to are summarized in the t a b 1 a It e r e i n a £ a e r :

in a. particularly preferred embodiment, the textile fabric has a weight per unit area ih the range from 20 to 120 g/df ,

In another particularly preferred embodiment, the tentrie fabric has a weight. per unit area in the ranee fro;·' a 00 to 1500 a/m". bhen the tax rile fabric comprises fleece or consists of fleece, embodiments E'; and. E" are preferred, and S,:K is p a r t i c u ia r1y preferred. then the textile fabric comprises felt or consists of felt, embedimenfe Ε% E'f ΕΛ;χ E:"" and Ef' are preferred, and E" is particularly preferred.

In a farther preferred, embodiment, the textile fabric has a weight per unit area of 1150 t 10 q/irh, more preferably 1150 ± 8 g/th, still more: preferably 1150 ± 6 q/m.g, most preferably 1150 ± 1 q/nrq and in particular 1.150 :i 2 g/mm .According to this embodiment, the textile fabric comprises preferably felt or consists preferably of fait.

Preferred combinations of features are ο'ΈΙρ ΕΛΈ% Ε'Έ33, D^E3, 03¾2% 23¾13 and D32E3m

Preferably, the quotient of the weight, per unit area in g/rf and the air permeability in l/imfs) of the textile faerie is in the range from 0,01 to 10 (gs)/i.

In a preferred .embodiment, the quotient of the weight per unit area in g/rf and the am permeability it; 1/brbs} of the textile fabric is m the range from 0,01 to 1., more preferably 0,02 to 0,5, still more preferably 0.025 to 0,1, most preferably 0.03 to 0,06, and in particular 0.03 to 0.0 4 (gs;/l,

In another preferred embodiment, the quotient of the weight per unit area in g/tf and the air permeability in i./im"si of the textile fabric is at least 1. gasb/i, more preferably at least 2 bgs.b/1, still more preferably ar least 3 (as)/.1,. or / igs)/l, most preferably at least 1 {gsp/I, arid in particular at least 6 (gsO/i.

In a particularly preferred embodiment.., the quotient of the weight per unit area in g/ru and the air permeability in .1/frit a) of the textile fabric is 6.70 ± 0.2 i g s } /1.

In another particularly preferred embodiment, the quotient of the weight: per unit area in g/nh and the air perti.eah.ility in l/;mlei of the textile fabric is 1,63 i 0,2 ;gs;/l.

In· a further particularly preferred embodiment, the quotient of the weight per unit area .in g/ru arid the air permeability in l/(crs) of the textile fabric is 0.035 ± to. 01 ί qs} /1 ,

The textile fabric preferably has & thickness it; the range from 0,20 and 5 ram

Then the textile fabric comprises fleece or consists of fleece, the thickness thereof is preferably it; the range from 0,30 to 0.0 men more preferably 0.25 to 0,09 mm, and most preferably is 0.32 mm,

When the textile fabric comprises felt or consists of felt, the thickness thereof is preferably in the range from 0.20 to 5 mm, more preferably 1,5 ho 3,5 mm, and most preferably is 3.2 mm.

In a particularly preferred embodiment, when the textile fabric comprises felt or consists of. felt, the thickness thereof is m the range from 2 to 6 mm, more preferably 3 to 5 mm, ana most preferably 3,0 to 3,2 mm. According to this embodiment, the textile fabric preferably has a weight per unit area of 1130 ± 10 g/mh.

The diameter .of The Textile fabric can correspond To the internal diameter of the capsule base, but can be larger or scalier,

Then the diameter of the textile fabric is larger than the internal diameter of tee capsule base, when the single serve capsule as being filled with beverage substance, the textile, fabric is pressed onto the better region, wherein the projecting rim region is forced to cling to a side wail region of the single serve capsule and protrudes in the direction of the filling side,· or is bent in the direction, of the filling sicie. This has the advantage that when a central region of the textile fabric, owing co a mechanics*.! contact with the perforating means penetrating free the outside into the bottom region, is lifted from the bottom, the rim region slices concomitantly in the direction of the capsule base and m the direction of the central, region, in such a manner that no beverage substance flows unfiltered past the rim of the textile fabric in the direction of the outlet opening. This permits, in particular, a lifting of The textile fabric from the capsule base, even in the case of a none lastic textile fabric, without the filter action being impaired. In the case of an elastic textile fabric, the lifting of the central region, without impairment of the filter action is at least favored by the concomitantly sliding rim region of the rex tile fabric, si. nee a. combination of extension and conoonitccrt ly sliding is also conceivable in the case of perforation of the capsule base, in a preferred embodiment, the diameter of the textile fabric is i to 15% larger than the internal, diameter of rue capsuie base.

The textile fabric can be fastened on the capsule base, or merely lie on the capsule base. Ια a preferred embodiment, the textile fabric is simply placed, into she capsule base body and is thus arranged on the base of the single serve capsule in. such a. manner shat as large an area as possible is adjacent. Then., the beverage substance can be charged into the capsule base body. ireferabiy, in this case. the textile fabric is fixed to the capsule base by the overlying beverage substance·.

In another preferred embodiment, the textile fabric is connected to she capable base, for example by gluing or sealing. Sealing is preferably performed by means of u1frasound ,

Particularly preferably, the textile fabric having a felt structure is sealed to she capsule base, in parties 1 a r b y u. 11 r a. s o u n d .

If the textile fabric has one or more felt structures and a supporting structure, the structures are arranged one above the osher in the aIogle serve capsuse and optionaliv connected to one another. ·

If she textile fabric comprises fleece or consists of fleece, the fleece is particularly preferably sealed to the capsule base, in particular by ultrasound. A.ddi si one sly preferably, the fleece, before the fixing thereof to the capsule, in particular the capsule base, is tensioned, in order to improve the arrangement onto she base.

The weight of the amply capsule: base body including she textile fabric is 1,00 so 2.50 g, in a preferred embodiment, tee weight of the empty capsule base body including the textile faerie: is in the range freer 1.00 to 1.60 g, tore preferably 1.10 to 1.7 0 g, still more preferably 1,20 to 1.60 eg no at preferably 1.30 to 1..50, and in. particular 1.35 to 1.41 g.

In another preferred embodiment, the weight of foe empty capsule base body' including the textile fabric is in the range fret 1.70 to 2.50 gy core preferably 1.80 to 2,40 q, still core preferably 1.90 to 2.30 by most preferably 2,00 to 2.20, and in particular 2.08 to 2.14 q.

To proteot the beverage substance free, no iscure and obygen and to increase the storage suability of the single serve capsules, the single serve capsules are preferably charged with inert gas, in such a manner that a alight overpressure is forced in the Interior of the capsules.

The inert gas is preferably nitrogen.

The single serve capsule can be provided with an identifier. Thus, for example, a mechanical identifier or a isecha.n lead, patching of the single serve capsule with a matching element of tie device for producing the coffee beverage can be achieved via the above-described grooves in she wall region of the capsule base body. Furthermore, identifiers based on electrical conducti-city or siagnetism can also be used.

The crewing pressure is affected under, standardised conditions by the Dii,3j value· of the groined coffee, and also by the· anoint of beverage substance present in the single serve capsule.

The brewing pressure is preferably in the range from 1 to 18 bar, -sore preferably 3 to 11 Oar.

The brewing pressure preferably designates the measured pressure which the pump must apply in order to pump water in and through the single sens capsule which, is situated in the brewing chamber.

Preferred embodiments 1 : to h':i are summarised in the tab1e her e i n a f t e r:

Particular preference is given to erased 1 menus. F" to F"'; and in particular P;~ and F'u

Using the single serve capsule according to the invention, various coffee beverages can be produced.

Proforred coffee beverages are espresso and filter c o 1’ i’ 0 -0

Preferably, the expression "filter coffee" designares a coffee beverage having a volume of greater than 80 ml which cor responds to a coffee beverage which can foe prepared using unpressuriced filtration apparatuses.

The achievable beverage volume can be in the range from 20 to 400 ml.

The achievable beverage 'volume is preferably in the range from 20 to HO mi.

Particularly preferably, the achievable beverage volume is between 10 and 50 ml, 30 ana 120 ml, 100 and 150 ml, or 18 0 and 30 0 ml , if the coffee beverage is espresso, the achievable beverage volume is preferably between 20 and 70 cl, and in particular between 30 and 50 ml.

If the coffee beverage is filter coffee, the acfievebla beverage veinme is preferably between 20 and 150 cl, 80 and ISO ml, or 150 and 330 ml.

In a preferred embodiment, the achievable beverage volume is between ISO and 330 ml, and in particular between 180 and 300 mi , ϊn a oartleularlv preferred embodiment. the achievable v .v :. beverage volume re between SO arid 130 ml, and in particular between 100 and 1.50 ml.

In a further particularly preferred embodiment, the achievable beverage volume is between 20 and 130 mi, and in particular between 30 and 120 mi.

The coffee beverage that re to be produced can have a c rema,

In a preferred embodiment, the coffee beverage has a crema, According to this embodiment, the coffee beverage is preferably espresso or coffee, wherein the coffee has a volume between preferably SO and 120 mi.

In another preferred embodiment;, the coffee beverage does not have a crema. According to this embodiment, the coffee beverage is preferably filter coffee.

In a particularly preferred embodiment, the coffee beverage has a crema, wherein the cert lie fabric baa an air permeability in the range from 1300 to 2200 I/imOsi, and/or the textile fabric has a weight per unit area in the range from 20 to 120 g/rh, and/or the capsule base / d; A'· 1 ry-A y-i .-2 in another particularly· preferred embodiment, the coffee .beverage does hot have a crema, wherein One textile fabric has an air permeabi i ity it the range from 100 ho 600 1/(r-rs) f and/or the textile fabric has a weight per unit area in the range from. /00 to 1500 g/mib and/or the capsule base is partially open. preferred combi hah ions of particularly preferred, embodiments are summarized. in the following table;

Exemp lazy embed Aments

The degree of roasting was determined using the color measuring instrument Coloretto 3b from Probaf; constructed 2011. The principle of measurement is based όχι reflection measurement „ In this ease the coffee sample that is to be measured is illuminated with, light of two wavelengths (red light said infrared/. The sum of she reflected right is evaluated -electronically and displayed as a color value. Very dark roasted raw coffee gives measured values between 50 and 70. Coffee beaus roasted in a medlaTa-strength to light manner have values above 70,

The particle sire distribution and D/4,3; value were determined in a dry measurement using the Malvern idastersizer TOGO measuring instrument and the Malvern AercC dispersion unit. For this purpose, approximately ? g of ground roast; coffee were transferred into the measuring ceil at a dispersion pressure· of 4 bar. The particle size clsc ripecion nay fee determined using laser diffraction: and the Dfe, 3; value may be date mined fey detecti.nq the scattered light an cl the diffraction angle resulting therefrom in accordance w.:. f h t h e F r a u n h o i e r t h e o r y.

The air permeability of the textile fabric was determined. as specified in Did ISO 1230, For this purpose, a defined, area of the sample material was tensioned. Air flowed through the sample perpendicuiarly to the surface. The measurement can proceed as vacuum, or diff erentiai pressure de terminal: ion, Tine air permeability was determined at a pressure of 100 pascals .

The weight per unit area of the textile fabric was determined as specified in DIM EH 12127.

The brewing pressure designates the measured pressure which the pump most apply to pump water in and through the single serve capsule which is situated in the brewing oil amber .

As evaluation criterion, the sensory evaluation of the beverage was used, both with respect to visual properties, based on the freedom:, from crema, and also with respect to taste properties, Tilth, an omen caosnle base, little or even no crema is formed. Samples were desiqnaced crema-free when the small amount of foam or bubbles had disappeared within 10 seconds. In the taste testing, on a point scale from 0 to 6, a value between 5,0 and 6.0 had to be achieved -0 - displeasing, a - neither pleasing not displeasing, 6 extremely pleasing; ,

Substantia11y the criteria roastmess, bitterness, acidity, sweetness and possibly body were substantially used. The testing was performed, by trained sensory test ere *

Sxsmpiary embodiment 1

Various coffee beverages cere produced using a per cars-cascade-d. ibe tent lie fabric, with differ log roasting values arid differ lug 0(4,3] values of the coffee (fable Is .

Proceeding from test series 1 (0(4,3] value 530 an, odor value 50-90} ,- by varying the degree of roast frig (expressed via cue co ior vs uss) , cot tee osv® rages mat are different, possibly even imp roved. in sensory properties were to be produced.

By a redaction of the 0(4,3} value to 350 pap however, a creme-tree coffee beverage that was faultless in sensory properties and had a color value of 70-120 was able to be achieved (test series 2), hi a [3(4,3} value of 350 am, in .coratingtion with lower color values (5G~ 70}, coffee beverages with good sensory properties were net able to be obtained (test series 3; .

The results summarr zed in table 1 show that the combination of particle distributions having larger 0(4,3] values (550 and and a lower color value (50-90; (test series 1} and the combicat ion of a smaller D(4,3j value (3 50 and and a higher color value (70--120} (test series 2} result in creme-free beverages of good sensory qualify.

Comb i na s. i ons o f g rea her u(4, 3 ] val a e s (400-550 am} a rid higher color values (70-120} or else of smaller 0(4,3·] values (350 am} and lower color values (30-70}, in contrast, do not yield good beverages. various coffee beverages were produced using a fiet-permeable textile fabric, with differing roasting values and differing D(4,3] values of she coffee (table 2).

In toe case of 0(1,3: values of 3 50 gm and 310 go, in cored Ida t ion with color values of 70-120, coffee beverages with good sensory properties cere able so be obtained (test series 4 and 5}.

Test -series S, € and 7 show that changing sire degree of grinding (expressed via the D(d,3] value: and the degree of roasting (expressed via the color value), for a cons fane extraction pressure - test series S vs, 7 -produces a better sensory result. Increasing the coarse fraction - test series 6 - cannot provide this·, since the extraction pressure falls. By changing the degree of grinding (expressed via the [)(1,3: value: and changing the degree of roasting (expressed via the color value}, in addition, the achievable beverage yield was able bo be increased and the necessary weighed portion decreased - test series 5,

Changing the degree of roasting to 50-70 in test series δ and 7, in contrast, did not yield a satisfactory and comparable result to that of test series 4 and 5,

The results suaxaarired in table 2 show the same grand as the results from table 1. It can be seen that by combining a. smaller 0(1,33 value (330 am, 310 usd with a higher color value (70-120; (test series 4 and 5), beverages with good sensory properties with creme are a ch i, eoed .

In contrast, combinations of smaller 0(4,3] values (330 am, 330 gm) and lower color values (50-70} do not yield good beverages (test series 6 and 7;.

Tabse 1: Use. or a poroua-cascade--type textile fabric with differing degrees of roasting and differing DM,3j values.

T&h.L& 2.:. Use of a iiat-perineable textile fabric wit!;, differing decrees sf roastinc· and differino e[4;3j values.

Claims

1. A single serve capsule for producing a coffee beverage, wherein the single serve capsule has a capsule base body in which a textile fabric and a beverage substance are arranged, wherein the beverage substance is provided for storage in the single serve capsule and for extraction in the single serve capsule through the textile fabric by means of pressurized hot water, wherein the beverage substance is present in the single serve capsule in an amount in the range from 1 to 20 g; wherein the beverage substance is substantially pulverulent, comprises roasted, ground coffee which in the dry state has a D[4,3] value in the range from 150 to 500 pm; wherein the roasted, ground coffee has a color value in the range from 50 to 150; wherein the textile fabric is a fleece which comprises a fleece material produced from fine plastic fibers; and wherein the textile fabric has an air permeability D38 of 1000 ± 100 1/ (m2s) .