EP1327023A1 - Sachet d'infusion a fraicheur amelioree et a perte de particules reduite - Google Patents

Sachet d'infusion a fraicheur amelioree et a perte de particules reduite

Info

Publication number
EP1327023A1
EP1327023A1 EP01972332A EP01972332A EP1327023A1 EP 1327023 A1 EP1327023 A1 EP 1327023A1 EP 01972332 A EP01972332 A EP 01972332A EP 01972332 A EP01972332 A EP 01972332A EP 1327023 A1 EP1327023 A1 EP 1327023A1
Authority
EP
European Patent Office
Prior art keywords
tissue
package according
cyclodextrin
material according
tissue material
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP01972332A
Other languages
German (de)
English (en)
Inventor
Stephen Wintersgill
John Robinson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dynamic Products Ltd
Original Assignee
Dynamic Products Ltd
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
Priority claimed from GBGB0024665.2A external-priority patent/GB0024665D0/en
Priority claimed from GB0116698A external-priority patent/GB0116698D0/en
Application filed by Dynamic Products Ltd filed Critical Dynamic Products Ltd
Publication of EP1327023A1 publication Critical patent/EP1327023A1/fr
Withdrawn legal-status Critical Current

Links

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
    • B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
    • D21H27/10—Packing paper
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/20—Macromolecular organic compounds
    • D21H17/21—Macromolecular organic compounds of natural origin; Derivatives thereof
    • D21H17/24—Polysaccharides
    • D21H17/28—Starch
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H19/00—Coated paper; Coating material
    • D21H19/10—Coatings without pigments
    • D21H19/12—Coatings without pigments applied as a solution using water as the only solvent, e.g. in the presence of acid or alkaline compounds
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H19/00—Coated paper; Coating material
    • D21H19/10—Coatings without pigments
    • D21H19/14—Coatings without pigments applied in a form other than the aqueous solution defined in group D21H19/12
    • D21H19/34—Coatings without pigments applied in a form other than the aqueous solution defined in group D21H19/12 comprising cellulose or derivatives thereof
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
    • D21H27/08—Filter paper

Definitions

  • the present invention relates to a beverage infusion package (e.g. Tea bags, 5 coffee bags and the like), but may also find application in other forms of packaging containing materials which are prone to degradation (particularly in response to exposure to air) and are to be infused with water whilst remaining, wholly or partially, within the package.
  • the invention also relates to the porous, fibrous web materials used in the construction of such packages and a method of treatment therefore.
  • Beverage infusion packages such as tea or coffee bags, comprise a particulate beverage precursor material, such as tea leaves, coffee grinds, spray dried flavour enhancers etc., in a bag, pouch, sachet or the like (henceforth, for reasons of convenience, generically referred to as bags) comprising a porous, fibrous material.
  • the material is generally cellulosic in nature having typical basis weights of between
  • tissue 15 10 to 30 grammes per square metre (gsm). Again, for reasons of convenience, these bag materials shall be referred to as tissue.
  • the tissue used in bag making may be either a heat sealable or a non-heat sealable tissue, the heat sealable tissue typically comprising a layer rich in polypropylene fibres to facilitate heat sealing.
  • the bag is infused with hot water.
  • This infusion may 20 be performed by, for example, immersing the bag in hot water, pouring hot water over the bag, percolating hot water through the bag or heating the bag, whilst submersed in water, in a microwave (or conventional) oven.
  • the bag of the present invention may be a "one cup” style bag, containing sufficient beverage precursor material for a single brew, however, the invention is 5 equally applicable to multi-brew bags, such as those commonly used in catering establishments, in coffee machines.
  • a disadvantage of such packages is that, unless special precautions are taken, there may be degradation of the beverage precursor material, particularly caused by oxidation or loss of volatile components of flavour, during storage.
  • manufacturers tend to utilise high performance external packaging, such as sealed foil wrappers, which may be flushed with an inert gas or alternatively vacuum packed, which is very effective as an oxygen purgative or oxygen barrier, and drastically reduces the aforementioned degradation.
  • high performance external packaging such as sealed foil wrappers, which may be flushed with an inert gas or alternatively vacuum packed, which is very effective as an oxygen purgative or oxygen barrier, and drastically reduces the aforementioned degradation.
  • the remaining bags start immediately to degrade, meaning that only the first bag used is delivering a true flavour.
  • Coffee suffers particularly from this degradation of flavour, with a large proportion of the subtler overtones of flavour being both extremely volatile and also very prone to chemical attack by oxidising materials (such as molecular, atmospheric oxygen). Therefore, when exposed to atmospheric conditions, fresh ground coffee very rapidly loses the higher notes of its flavour, a problem which is exacerbated by the fact that ground coffee has a large surface area to volume ratio.
  • a further problem with current beverage infusion packages is the loss of small dry particles of beverage precursor material through the porous tissue leading to loss of contents which in turn leaves deposits on the inside of any outer packaging, this problem is widely recognised within the industry and henceforth will be referred to as dusting.
  • dusting there are two methods of counteracting dusting, both of which have their own disadvantages. Firstly, a higher grade of tea, comprising larger particles, can be used, however, higher grades of tea are more expensive and in shorter supply than the more powdery, lower grades of tea.
  • the perforations in the bag may be reduced in size (or a less porous tissue used to make the bag) meaning smaller particles are trapped, however, this reduces the rate of infusion of the beverage when the bag is immersed in hot water, this is seen as highly undesirable.
  • US 5,243,164 (ERICKSON) describes partitioning a coffee filter paper and a measured dose of coffee from a reservoir of water, using a water soluble/ dispersible film.
  • ERICKSON is directed toward a microwave device and the system used in US 5,243,164 is dependent upon the partition being maintained under tension, and it is this tension, in conjunction with the change in material properties of the partition material on exposure to hot water, which enables ERICKSON' s device to operate.
  • a standard beverage infusion package is not generally maintained in such a state of tension, for instance whilst someone is preparing a pot of tea.
  • printing will be used in a generic sense, and as such should be taken to include both printing, coating and similar processes.
  • flavour retaining polysaccharide or modified polysaccharide also requires further explanation.
  • Polysaccharides are well characterised and therefore self explanatory, however, the manner in which they can "retain flavour” does require some clarification.
  • a polysaccaride can act to retain flavour within a porous package, firstly, a continuous film of the polysaccharide can be formed across the porous web, thereby presenting a physical barier against egress of volatile flavour components and solid detritus, and also against ingress of foreign materials (usually gaseous material such as oxygen), alternatively, cyclodextrins have the ability to entrap volatile (and other) flavour components on a molecular level, within a cavity, thereby retaining the higher notes of the flavour until such time as they are released.
  • flavour retaining polysaccharide should be taken to exclude flavour carrying systems, such as flavour oil/water/starch emulsions, for example those described in WO 00/57713.
  • a beverage infusion package comprising a bag, made from a porous, fibrous tissue, containing a beverage precursor material, wherein said tissue material has been treated, by a metered dosing process, with a flavour retaining polysaccharide or modified polysaccharide.
  • the tissue preferably has a basis weight in the range of 1 to 50 gsm, more preferably 5 to 40 gsm and more preferably 10 to 30 gsm.
  • the flavour retaining polysaccaride may comprise a water soluble film forming material.
  • the water soluble, film forming material preferably comprises a non-toxic, food approved substance.
  • the water soluble, film forming material may comprise a starch, a dextrin or a combination of starches and dextrins.
  • the film forming material is preferably laid down at a weight of 1 to 30 gsm, more preferably 1 to 20 gsm and more preferably 5 to 15 gsm.
  • the film formed is preferably from 1 to 30 microns in thickness, more preferably 1 to 20 microns and more preferably 5 to 15 microns.
  • the metered dosing process preferably comprises a printing process.
  • the film forming material may be applied in such a manner that it is ultimately either inside or outside the beverage infusion package, alternatively a layer of coating or print may be applied to both sides of the web.
  • the metered dosing process may alternatively comprise addition of the film forming compound at the size pressing stage of the papermaking process.
  • the flavour retaining polysaccaride may comprise a cyclodextrin.
  • the cyclodextrin may comprise an ⁇ - and/or ⁇ - and/or ⁇ - cyclodextrin, the selection of an individual cyclodextrin or a blend of cyclodextrins being largely dependent on the nature of the odour and/or flavour molecules that are present.
  • the term cyclodextrin shall be used to refer to any of the cyclodextrins named and blends thereof.
  • the cyclodextrin may comprise a native cyclodextrin and/or a modified cyclodextrin.
  • the modification is preferably a monochlorotriazenyl- (MCT) modification of the hydroxyl groups on the substituent anhydroglucose units, from which the cyclodextrin is formed.
  • MCT monochlorotriazenyl-
  • the degree of substitution, per anhydroglucose is preferably between 0 and 1, more preferably between 0.3 and 0.5.
  • the cyclodextrin is preferably applied at levels of 1 - 10% w/w with respect to the basis weight of the tissue, more preferably 0 - 7% and most preferably 0 - 5%.
  • the treatment of the tissue with the cyclodextrin may be such that a physical bond is formed between tissue and cyclodextrin, however, it is preferably such that a covalent, chemical bond is formed between the modified anhydroglucose groups and the cellulosic fibres of the tissue (such treatment methods are known for cotton fibres in textiles etc.).
  • the flavour retaining polysaccharide may comprise both a film forming material and a cyclodextrin, the film forming material preferably being external of the cyclodextrin, thereby physically delaying egress of volatile flavour components, allowing more time for them to become entrapped within cyclodextrin cavities.
  • a material for use in forming the bag of a beverage infusion package comprising a porous, fibrous tissue which has been treated, by a metered dosing process, with a flavour retaining polysaccharide or modified polysaccharide.
  • the tissue preferably has a basis weight in the range of 1 to 50 gsm, more preferably 5 to 40 gsm and more preferably 10 to 30 gsm.
  • the flavour retaining polysaccaride may comprise a water soluble film forming material.
  • the water soluble, film forming material preferably comprises a non-toxic, food approved substance.
  • the water soluble, film forming material may comprise a starch, a dextrin or a combination of starches and dextrins.
  • the film forming material is preferably laid down at a weight of 1 to 30 gsm, more preferably 1 to 20 gsm and more preferably 5 to 15 gsm.
  • the film formed is preferably from 1 to 30 microns in thickness, more preferably 1 to 20 microns and more preferably 5 to 15 microns.
  • the metered dosing process preferably comprises a printing process.
  • the film forming material may be applied in such a manner that it is ultimately either inside or outside the beverage infusion package, alternatively a layer of coating or print may be applied to both sides of the web.
  • the metered dosing process may alternatively comprise addition of the film forming compound at the size pressing stage of the papermaking process.
  • the flavour retaining polysaccaride may comprise a cyclodextrin.
  • the cyclodextrin may comprise an ⁇ - and/or ⁇ - and/or ⁇ - cyclodextrin, the selection of an individual cyclodextrin or a blend of cyclodextrins being largely dependent on the nature of the odour and/or flavour molecules that are present.
  • the term cyclodextrin shall be used to refer to any of the cyclodextrins named and blends thereof.
  • the cyclodextrin may comprise a native cyclodextrin and/or a modified cyclodextrin.
  • the modification is preferably a monochlorotriazenyl- (MCT) modification of the hydroxyl groups on the substituent anhydroglucose units, from which the cyclodextrin is formed.
  • MCT monochlorotriazenyl-
  • the degree of substitution, per anhydroglucose is preferably between 0 and 1, more preferably between 0.3 and 0.5.
  • the cyclodextrin is preferably applied at levels of 1 - 10% w/w with respect to the basis weight of the tissue, more preferably 0 - 7% and most preferably 0 - 5%.
  • the treatment of the tissue with the cyclodextrin may be such that a physical bond is formed between tissue and cyclodextrin, however, it is preferably such that a covalent, chemical bond is formed between the modified anhydroglucose groups and the cellulosic fibres of the tissue (such treatment methods are known for cotton fibres in textiles etc.).
  • the treatment of the tissue with the cyclodextrin may take place at various different stages of the manufacturing process, for example, during preparation of the pulp(s), during size pressing, during re-humidification or may be performed as a post production operation, such as a printing operation.
  • the flavour retaining polysaccaride may comprise both cyclodextrin material and water soluble, film forming material, the film forming material preferably being applied to the side of the tissue which will form the external surface of the beverage infusion package, thereby physically delaying egress of volatile flavour components, allowing more time for them to become entrapped within cyclodextrin cavities.
  • the film serves to reduce dusting by providing a continuous layer over the surface area of the tissue, providing a physical barrier to beverage precursor material, thereby preventing its escape from the bag, when the film dissolves, water infuses in and swells the particles of beverage precursor material, thereby preventing any further loss.
  • the cyclodextrin entrains evaporating flavour and/or odour molecules, protecting them from oxidative damage and releasing them upon immersion in hot water, thereby providing a fresher tasting and/or smelling beverage.
  • a first embodiment of the beverage infusion package material of the present innovation is formed by treating a standard beverage infusion package material with an aqueous dextrin solution (30% w/w), of Crystal Tex 627TM, ex National Starch (a water soluble, film forming material).
  • the treatment comprises three passes, of the web, through a flexographic printing press, with a blank print cylinder (i.e. Set up to run as a coating press, giving 100% coverage), using the Crystal Tex 627TM solution as an "ink”.
  • the web was dried in between coatings and both passes applied the dextrin to the same surface (ultimately the inside surface), thereby reducing the probability of obtaining an incomplete film.
  • the tissue was used to form heat sealed beverage pouches in the standard manner, the film having no detrimental effect on the heat sealability of the material.
  • Samples of the material were then tested for air permeability.
  • Three different tissue materials were used in the trials, a heat sealable, 25 gsm coffee pouch material (481704 ex J.R.Crompton), a heat sealable, 16.5 gsm teabag material (482906 ex J.R.Crompton) and a non-heat sealable, 12.5 gsm teabag material (488002 ex J.R.Crompton).
  • the reductions in air permeability are given in table 1.
  • Air permeability measurements were taken as the volume of air flow per square metre of tissue, with a 1.27 cm water guage pressure drop, per minute.
  • the tissue is treated by running the web through a solution of MCT- ⁇ -cyclodextrin (CANASOL ® W7 MCT, ex Wacker- Chemie) , followed by squeezing between two nip rollers, drying, heating and rinsing (for a complete method, see “Textile Finishing With MCT- ⁇ -Cyclodextrin” - J.P.Moldenhauer, H.Reuscher, Wacker-Chemie GmbH, or "Beta W7 MCT - New Ways In Surface Modification" - H.Reuscher and R.Hirsenkorn, Wacker-Chemie GmbH) leaving from 5-10% w/w MCT- ⁇ -cyclodextrin covalently bound to the tissue.
  • MCT- ⁇ -cyclodextrin CANASOL ® W7 MCT, ex Wacker- Chemie
  • the tissue is then used to make coffee bags, being first treated by passing through hot water and drying to remove any inclusion complexes from the cyclodextrin cavities, with the coffee being ground immediately prior to encasement within the tissue material, such that escaping volatile flavour components are trapped within the cyclodextrin cavities - a process which continues after the coffee bags are foil wrapped, only ceasing when all of the cyclodextrin cavities are occupied.
  • the coffee bag is saturated with hot (near boiling) water, which flushes the volatile flavour components out of the cavities, leaving them dispersed, on a molecular level, within the beverage, thereby providing a cup of coffee with an extra fresh taste.
  • the tissue is treated with MCT- ⁇ -cyclodextrin, as described in the second embodiment, and then treated with the Crystal Tex 627TM, film forming compound as described in the first embodiment.
  • the cyclodextrin cavities can be flushed as described in the second embodiment, although this must be done prior to coating with Crystal Tex 627TM, to avoid removal of the coating.
  • the MCT- ⁇ -cyclodextrin treatement can be followed by the Crystal Tex 627TM printing process(es) providing a complete tissue product, the cyclodextrin cavities then being flushed immediately prior to use, by stripping with dry nitrogen at elevated temperature. The tissue is then used to form beverage pouches in the standard manner.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Tea And Coffee (AREA)
  • Packages (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un sachet d'infusion constitué d'un tissu fibreux poreux et contenant un précurseur de boisson, ledit tissu ayant été traité au moyen d'une opération de dosage avec un polysaccharide fixateur de parfum ou un polysaccharide modifié. L'invention concerne également un matériau destiné à la fabrication de ce sachet.
EP01972332A 2000-10-09 2001-10-08 Sachet d'infusion a fraicheur amelioree et a perte de particules reduite Withdrawn EP1327023A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GB0024665 2000-10-09
GBGB0024665.2A GB0024665D0 (en) 2000-10-09 2000-10-09 A beverage infusion package with improved freshness and reduced dusting
GB0116698A GB0116698D0 (en) 2001-07-09 2001-07-09 A beverage infusion package with improved freshness and reduced dusting
GB0116698 2001-07-09
PCT/GB2001/004452 WO2002031263A1 (fr) 2000-10-09 2001-10-08 Sachet d'infusion a fraicheur amelioree et a perte de particules reduite

Publications (1)

Publication Number Publication Date
EP1327023A1 true EP1327023A1 (fr) 2003-07-16

Family

ID=26245123

Family Applications (1)

Application Number Title Priority Date Filing Date
EP01972332A Withdrawn EP1327023A1 (fr) 2000-10-09 2001-10-08 Sachet d'infusion a fraicheur amelioree et a perte de particules reduite

Country Status (3)

Country Link
EP (1) EP1327023A1 (fr)
AU (1) AU2001292108A1 (fr)
WO (1) WO2002031263A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0302250D0 (en) * 2003-01-31 2003-03-05 Dynamic Products Ltd Treated fibres for making a beverage infusion package with improved freshness and a beverage infusion package made therefrom
GB0320997D0 (en) * 2003-09-09 2003-10-08 Stanelco Fibre Optics Ltd Food sachets
EP1835819A1 (fr) * 2005-01-14 2007-09-26 Unilever N.V. Sachets comprenant un phytosterol
CN101914876A (zh) * 2010-07-23 2010-12-15 上海交通大学 防止热封型茶叶滤纸泄漏的方法
BE1020895A3 (nl) * 2012-07-05 2014-07-01 Papierindustrie Maasmond B V Verbeterd geseald papieren sachet.

Family Cites Families (11)

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Publication number Priority date Publication date Assignee Title
GB1053933A (fr) * 1900-01-01
GB1307637A (en) * 1970-07-28 1973-02-21 Paterson Sons Ltd R Packaging for beverages
GB2027662A (en) * 1978-08-10 1980-02-27 Wieland C Coffee Bags
MX151028A (es) * 1978-11-17 1984-09-11 Unilever Nv Mejoras en bolsa insoluble pero permeable al agua que tiene una capa protectora dispersable o soluble en agua,que contiene una composicion detergente en particulas
DE3016416A1 (de) * 1980-04-29 1981-11-05 Benckiser-Knapsack Gmbh, 6802 Ladenburg Verfahren zur herstellung von teeaufgussbeuteln fuer schwarzen tee
DE4005794C2 (de) * 1990-02-23 2003-03-27 Hoechst Ag Naßfestes Papier auf Basis von Hanffasern und seine Verwendung
US5243164A (en) 1990-12-14 1993-09-07 Gee Associates Beverage maker
US5595659A (en) * 1995-02-17 1997-01-21 Lydall, Inc. Filter material for removing chlorine from cold water in preparing a human-consumable beverage
DE59800843D1 (de) * 1998-03-20 2001-07-19 Schoeller & Hoesch Papierfab Filtermaterial mit einstellbarer Benetzbarkeit und Verfahren zu seiner Herstellung
GB9906899D0 (en) 1999-03-26 1999-05-19 Dynamic Products Limited Flavouring or aromatisation of an infusion
DE10023462A1 (de) * 2000-05-12 2001-11-15 Schoeller & Hoesch Papierfab Filtermaterial mit Aromatisierungs- und Aromaschutzeigenschaften sowie Verfahren zu seiner Herstellung

Non-Patent Citations (1)

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Title
See references of WO0231263A1 *

Also Published As

Publication number Publication date
AU2001292108A1 (en) 2002-04-22
WO2002031263A1 (fr) 2002-04-18

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