EP3225566A1 - Capsule containing beverage powder, particularly for preparing brewed coffee - Google Patents
Capsule containing beverage powder, particularly for preparing brewed coffee Download PDFInfo
- Publication number
- EP3225566A1 EP3225566A1 EP16163122.1A EP16163122A EP3225566A1 EP 3225566 A1 EP3225566 A1 EP 3225566A1 EP 16163122 A EP16163122 A EP 16163122A EP 3225566 A1 EP3225566 A1 EP 3225566A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- polysaccharide
- capsule
- capsule body
- coating layer
- capsule according
- 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.)
- Granted
Links
- 239000002775 capsule Substances 0.000 title claims abstract description 188
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 47
- 235000016213 coffee Nutrition 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 74
- 150000004676 glycans Chemical class 0.000 claims abstract description 72
- 239000005017 polysaccharide Substances 0.000 claims abstract description 72
- 239000011247 coating layer Substances 0.000 claims abstract description 53
- 238000001035 drying Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004132 cross linking Methods 0.000 claims abstract description 11
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 11
- 239000002270 dispersing agent Substances 0.000 claims abstract description 6
- 239000006185 dispersion Substances 0.000 claims abstract description 6
- 239000002904 solvent Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000009736 wetting Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 22
- 229920000615 alginic acid Polymers 0.000 claims description 22
- 229940072056 alginate Drugs 0.000 claims description 17
- -1 aromatic polyol Chemical class 0.000 claims description 15
- 239000000835 fiber Substances 0.000 claims description 13
- 239000011111 cardboard Substances 0.000 claims description 11
- 235000010410 calcium alginate Nutrition 0.000 claims description 9
- 239000000648 calcium alginate Substances 0.000 claims description 9
- 229960002681 calcium alginate Drugs 0.000 claims description 9
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000013616 tea Nutrition 0.000 claims description 8
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical group O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 7
- 125000006850 spacer group Chemical group 0.000 claims description 7
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 229920003043 Cellulose fiber Polymers 0.000 claims description 5
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000000123 paper Substances 0.000 claims description 5
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 claims description 4
- COVFEVWNJUOYRL-UHFFFAOYSA-N digallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)=C1 COVFEVWNJUOYRL-UHFFFAOYSA-N 0.000 claims description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 4
- 235000020278 hot chocolate Nutrition 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 229920002101 Chitin Polymers 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920005862 polyol Polymers 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 229920002786 Corilagin Polymers 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 229920002707 Digallic acid Polymers 0.000 claims description 2
- 239000001263 FEMA 3042 Substances 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims description 2
- 239000002202 Polyethylene glycol Substances 0.000 claims description 2
- 125000001931 aliphatic group Chemical group 0.000 claims description 2
- 150000001342 alkaline earth metals Chemical group 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- TUSDEZXZIZRFGC-XIGLUPEJSA-N corilagin Chemical compound O([C@H]1[C@H](O)[C@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC[C@@H](O1)[C@H]2O)C(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-XIGLUPEJSA-N 0.000 claims description 2
- CPWYQGWOJMNXGJ-UHFFFAOYSA-N corilagin Natural products OC1C2COC(=O)c3c(O)c(O)c(O)c(O)c3c4c(O)c(O)c(O)c(O)c4C(=O)OC1C(O)C(OC(=O)c5cc(O)c(O)c(O)c5)O2 CPWYQGWOJMNXGJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000007336 cyanidin Nutrition 0.000 claims description 2
- 125000004122 cyclic group Chemical group 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- 235000004515 gallic acid Nutrition 0.000 claims description 2
- 229940074391 gallic acid Drugs 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 229920001223 polyethylene glycol Polymers 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims description 2
- 229920002258 tannic acid Polymers 0.000 claims description 2
- 235000015523 tannic acid Nutrition 0.000 claims description 2
- 229940033123 tannic acid Drugs 0.000 claims description 2
- ZIBGPFATKBEMQZ-UHFFFAOYSA-N triethylene glycol Chemical compound OCCOCCOCCO ZIBGPFATKBEMQZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000011087 paperboard Substances 0.000 claims 1
- 239000000243 solution Substances 0.000 description 19
- 238000000576 coating method Methods 0.000 description 12
- 239000011248 coating agent Substances 0.000 description 11
- 235000010413 sodium alginate Nutrition 0.000 description 11
- 239000000661 sodium alginate Substances 0.000 description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 10
- 229910052783 alkali metal Inorganic materials 0.000 description 10
- 229940005550 sodium alginate Drugs 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- 150000001735 carboxylic acids Chemical class 0.000 description 7
- 229920000742 Cotton Polymers 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000010410 layer Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 150000001768 cations Chemical class 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 235000010407 ammonium alginate Nutrition 0.000 description 3
- 239000000728 ammonium alginate Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 238000010276 construction Methods 0.000 description 3
- 239000002657 fibrous material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 235000010408 potassium alginate Nutrition 0.000 description 3
- 239000000737 potassium alginate Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000007154 Coffea arabica Species 0.000 description 2
- 239000004971 Cross linker Substances 0.000 description 2
- KPGABFJTMYCRHJ-YZOKENDUSA-N ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 description 2
- 125000000129 anionic group Chemical group 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 235000019227 E-number Nutrition 0.000 description 1
- 239000004243 E-number Substances 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910001420 alkaline earth metal ion Inorganic materials 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical group 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 150000007942 carboxylates Chemical group 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003574 free electron Substances 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000010815 organic waste Substances 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 125000001273 sulfonato group Chemical group [O-]S(*)(=O)=O 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
- B65B29/022—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into capsules
-
- 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
- B65D85/8046—Pods, i.e. closed containers made only of filter paper or similar material
-
- 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
- B65D85/8064—Sealing means for the interface with the processing machine
Definitions
- the present invention relates to a beverage powder-containing capsule, which is particularly suitable for the preparation of a beverage, such as cocoa, tea or coffee.
- coffee capsules In the portion-wise preparation of beverages, in particular brewed coffee, coffee capsules have been increasingly used in recent years in addition to coffee pods whose capsule walls are usually made of stainless steel, aluminum or plastic. Such capsules allow to store coffee powder over a longer period of time without appreciable loss of flavor. In addition, such capsules allow a quick and user-friendly production of a portion of coffee with the desired flavor by a capsule of the desired coffee is used in a customized coffee machine in which then hot water is pressed through the capsule and brewed coffee is produced from it.
- capsules are comparatively expensive due, inter alia, to the capsule material used and the production-intensive capsule construction.
- such capsules are environmentally problematic. First, the capsules are not recyclable and are disposed of by the consumer after use usually as residual waste.
- capsules of alternative materials have already been proposed.
- capsules which are filled with coffee or tea in their interior and comprise a capsule wall which, in addition to the capsule contents, also contains water as structuring component.
- a capsule wall which, in addition to the capsule contents, also contains water as structuring component.
- the capsule be cooled below the freezing point of the structuring component because the structuring component melts when it exceeds its freezing point and wets the capsule contents. This naturally limits the use of such capsules considerably.
- WO 2009/053811 A2 describes a capsule that may contain ground coffee, cappuccino powder, chocolate powder, milk powder or tea powder.
- the capsule comprises two half-shells, which form the capsule walls.
- the capsule walls consist of a water-soluble material which dissolves during the brewing process. In this concept, the capsule wall material is dissolved during the brewing process and thus part of the prepared drink, which may affect the taste undesirable.
- the present invention seeks to provide a capsule for the portionwise preparation of beverage from beverage powder, such as cocoa, tea and coffee, which is not only easy and inexpensive to produce, but which in particular biodegradable and therefore environmentally friendly is to dispose of the capsule contents also over a stored for a prolonged period without appreciable loss of flavor and can be used depending on the design in different beverage vending machines.
- beverage powder such as cocoa, tea and coffee
- this object is achieved by a capsule, in particular for preparing a beverage from beverage powder, in particular coffee from coffee powder, by introducing water into the capsule, from a capsule body composed of at least one polysaccharide, which is filled with a polysaccharide-containing powder the capsule body is coated with at least one coating layer, the at least one coating layer comprising a crosslinked polysaccharide, the crosslinked polysaccharide being obtained by crosslinking a polysaccharide with a crosslinking agent.
- This solution is based on the finding that such a capsule of a capsule body composed of at least one polysaccharide coated with at least one cross-linked polysaccharide coating layer not only has all the necessary properties for its use in the portion-wise preparation of beverages, such as Coffee, are required, but in particular also environmentally friendly disposable.
- the capsule body with the at least one coating layer made of a cross-linked polysaccharide is stable enough to provide the capsule with a sufficiently high transport protection and grip protection.
- the capsule can thereby absorb even high pressures, such as may occur during the preparation of a brewing beverage.
- the capsule according to the invention protects the capsule contents on account of the at least one coating layer of a cross-linked polysaccharide even over a relatively long period of time without a noticeable loss of flavor occurring.
- the coating layer seals the surface of the normally air-permeable capsule body of polysaccharide.
- the coating layer of a crosslinked polysaccharide acts as an additional oxygen barrier.
- the combination of Capsule body with the coating layer of cross-linked polysaccharide thus leads to a preservation of the aroma of the capsule contents.
- Another advantage of the capsule according to the invention is that neither the capsule body nor the at least one coating layer dissolves during the beverage preparation and thus does not cause a falsification of the taste of the prepared beverage.
- the capsule according to the invention is simple and inexpensive to produce. It is also particularly important that both the capsule body and the at least one coating layer of cross-linked polysaccharide are completely biodegradable and therefore environmentally friendly to dispose of. Since polysaccharides are not of fossil and non-synthetic origin and their recovery is comparatively less energy-intensive, the capsule according to the invention has an advantageous CO 2 balance.
- the present invention is not limited in the chemical nature of the polysaccharide of the at least one coating layer.
- the polysaccharide of the at least one coating layer is selected from the group consisting of starch, cellulose, chitin, carrageenan, agar and alginates.
- the polysaccharide of the at least one coating layer is a carrageenan or an alginate, wherein it is very particularly preferred that the polysaccharide of the at least one coating layer is an alginate.
- these polysaccharides do not cause a falsification of the taste during the preparation of the beverage.
- capsule bodies of polysaccharide can be coated with alginate in a simple and cost-effective manner.
- alginates are biodegradable and provide a sufficiently stable sheath and protect the capsule contents, without a significant loss of flavor occurs.
- alginates are capable of lowering the water hardness. In addition, an unpleasant acid taste is prevented or at least mitigated.
- the polysaccharide of the at least one coating layer is crosslinked.
- the crosslinking of the polysaccharide according to an embodiment of the present invention can take place via covalent bonds.
- Crosslinking via covalent bonds allows very durable sheaths.
- Crosslinking via covalent bonds usually takes place by the reaction of the polysaccharide with a suitable crosslinker.
- Particularly suitable cross-linking agents are difunctional organic compounds, where the functional groups are selected, for example, from the group consisting of carboxylic acids, salts of carboxylic acids, activated carboxylic acids, amines, alcohols, aldehydes and ketones.
- Activated carboxylic acids in this context are understood as meaning carboxylic acid halides, active esters of carboxylic acids, anhydrides of carboxylic acids or other reactive derivatives of carboxylic acids.
- the crosslinking can be carried out without the use of a spacer or spacer and in particular be carried out without a polyols spacer.
- the crosslinking can also be carried out with a spacer and in particular with a polyole spacer.
- the polyole spacer is preferably an aliphatic, cyclic or aromatic polyol and more preferably ethylene glycol, propane triol, triethylene glycol, polyethylene glycol, sorbitol, glucose, fructose, galactose, cyanidin, corilagin, digallic acid, gallic acid or tannic acid.
- the polysaccharide of the at least one coating layer is crosslinked via ionic and / or coordinative bonds.
- Such crosslinked via ionic and / or coordinative bonds polysaccharides are particularly easy to produce and do not affect the biodegradability of the polysaccharide used.
- the ionic and / or coordinative crosslinking can be achieved, for example, by means of polysaccharides which have anionic groups, such as carboxylate groups or sulfonate groups.
- anionic groups such as carboxylate groups or sulfonate groups.
- Coordinative bonding in this context refers to an interaction between an electron-pair donor and an electron-pair acceptor, as can occur, for example, between free electron pairs of oxygen atoms in hydroxyl groups and cations.
- the crosslinked polysaccharide is an alkaline earth metal alginate and most preferably a calcium alginate.
- the calcium ions are the crosslinkers because they form coordinative or ionic bonds with groups of alginate.
- a sheath comprising calcium alginate provides a water-insoluble layer which does not interfere with the taste of the beverage produced from the capsule and provides sufficient stability of the capsule to ensure transport and grasping protection. without the capsule contents suffering a significant loss of flavor.
- calcium alginate is excellently biodegradable. Another advantage is that calcium alginate is an approved food additive with the E number E405 and is therefore harmless to health.
- the coating layer contains fibers so as to increase the mechanical stability of the coating layer.
- the fibers may preferably be polysaccharide fibers, since these are biodegradable, with good results, in particular with cellulose fibers, such as cotton fibers.
- the fibers are preferably long fibers, preferably those having a length of at least 100 .mu.m, preferably at least 1 mm and more preferably at least 5 mm. These long fibers can then absorb high tensile forces in the layer.
- yarns or fabrics of such fibers may be provided in the at least one coating layer.
- the capsule according to the invention can only comprise a coating layer of crosslinked polysaccharide.
- the capsule according to the invention comprises two or more coating layers.
- the capsule body of the capsule is coated with from 2 to 100, more preferably from 2 to 20, most preferably from 2 to 10, and most preferably from 2 to 5 coating layers.
- the coating of the capsule body consists of 2 to 100, preferably 2 to 20, more preferably 2 to 10 and most preferably 2 to 5 calcium alginate layers optionally containing cellulosic fibers.
- the individual coating layers have thicknesses between 40 and 600 ⁇ m. Particular preference is given to layer thicknesses of from 70 to 300 ⁇ m for the first coating layer, since they have the optimum compromise between stability and drying rate. Subsequent coating layers are preferably thinner and are preferably between 40 and 200 microns to allow rapid drying.
- a thin coating layer is preferred in order to more easily remove the water contained in the gel and, in order to allow the crosslinking agent to diffuse as quickly of calcium ions, to facilitate sodium alginate.
- the rate of diffusion of the calcium ions into the sodium alginate could also be increased by a higher concentration of the crosslinking agent;
- this variant thin coating thicknesses have proven to be advantageous for the speed of Eindiffundensens and handling.
- the present invention is not particularly limited.
- good results are obtained when the capsule body is filled with a material selected from the group consisting of coffee, tea, Drinking chocolate, cocoa and milk powder exists.
- Good results are obtained, in particular, when the capsule body is filled with ground coffee powder.
- the material with which the capsule body of the capsule according to the invention is filled may contain uncompacted powder or else compacted powder, i. a compact, his.
- the present invention is not particularly limited.
- the capsule body may have any shape that is compatible with existing capsule beverage machines, such as commercially available automatic capsule dispensers. Good results are obtained, in particular, when the capsule body has the shape of a hollow cylinder, a hollow cylinder having a collar on one end side, a hollow truncated cone, a hollow truncated cone having a collar on one end face, or an internally hollow die.
- the hollow cylinder and the hollow truncated cone can be closed on all sides, ie also on the end faces, or open on one or both end faces, so that only the lateral surfaces are closed.
- the open end faces of the hollow cylinder and the hollow truncated cone are closed with a membrane or a polysaccharide, which is different from that of the lateral surface of the hollow cylinder or hollow truncated cone.
- the polysaccharide of the two end faces can be more easily perforated than the polysaccharide of the lateral surface of the hollow cylinder or hollow truncated cone, which is achieved, for example, by using thinner cardboard or thinner paper on the end faces of the hollow cylinder or hollow truncated cone than on the lateral surface of the hollow cylinder or hollow cone stump and / or less rigid cardboard or less rigid paper is used at the end faces of the hollow cylinder or hollow truncated cone than on the lateral surface of the hollow cylinder or hollow truncated cone.
- the capsule body in order to give the capsule body the suitable mechanical stability.
- the fibrous polysaccharide may in particular be fibrous material of starch, cellulose, chitin, carrageenan, agar and alginates.
- Particularly preferred fiber material is cellulose fibers, since these are characterized by high availability and low prices and high strengths.
- Particularly preferred fiber materials of which the capsule body is composed are paper, cardboard and cardboard.
- the thickness of the capsule body is preferably 0.1 to 10 mm, preferably 0.25 to 2.5 mm and particularly preferably 0.5 to 1.5 mm.
- Another object of the present invention is a capsule comprising a capsule body of paper, cardboard or cardboard, which is filled with a powder of a substance selected from the group consisting of coffee, tea, drinking chocolate, cocoa and milk powder, wherein the capsule body with From 1 to 100, preferably from 2 to 20, more preferably from 2 to 10 and most preferably from 2 to 5 coating layers of calcium alginate, optionally containing cellulose fibers such as cotton fibers.
- the wetting of the capsule body in step iii) is preferably carried out so that at least a part of the surface and preferably the entire surface of the capsule body is wetted with the solution or the dispersion of the polysaccharide.
- the wetting or contacting of the capsule body in steps iii) and iv) is carried out independently by immersing, spraying or coating the capsule body with the solution or the dispersion of the polysaccharide or with the crosslinking agent.
- the inventive method makes it possible to coat the capsule body evenly, and in particular even if the capsule body, for example, on one of its front sides has a collar without an edge or a seam is formed.
- the solvent or dispersant is preferably a water-based solvent or dispersant. Most preferably, the solvent or dispersant is water.
- the capsule body is preferably wetted in step iii) with an aqueous 0.5 to 5% strength by weight alkali metal alginate solution.
- the capsule body is wetted in step iii) with an aqueous 1 to 2% by weight alkali metal alginate solution.
- the alkali metal alginate solution is not concentrated enough and too low in viscosity to simply apply a sufficient amount of alkali metal alginate to the capsule body to produce a sufficiently stable shell in subsequent steps.
- the concentration of the alkali metal alginate exceeds 5% by weight, the viscosity of the alkali metal alginate solution is so high as to make it difficult to form a complete shell.
- the coating thicknesses increase at a concentration of the alkali metal alginate of 5 wt .-%, whereby the drying is difficult. In addition, the coating thicknesses are too large to be dried economically.
- the alkali metal alginate solution is preferably a solution of a salt consisting of alginate and a cation of an alkali metal or a related cation such as an ammonium ion.
- the alkali metal alginate solution is particularly preferably an aqueous solution of sodium alginate, potassium alginate or ammonium alginate.
- Sodium alginate, potassium alginate and ammonium alginate are approved food additives E-numbers E401, E402 and E403. Such sheaths can be used without hesitation in the food industry. Most preferably, it is an aqueous solution of sodium alginate.
- the capsule body in step iv) it is preferred to contact the capsule body in step iv) with an aqueous 1 to 15% by weight, preferably 1 to 7% by weight, alkaline earth metal salt solution.
- an alkaline earth metal salt concentration of between 1 and 15% by weight and preferably between 1 and 7% by weight, rapid ionic crosslinking of the polysaccharide can be achieved.
- the alkaline earth metal salt is preferably a calcium salt, such as calcium chloride in particular.
- steps ii) to iv) or ii) to v) can be repeated several times, preferably 2 to 20 times, more preferably 2 to 10 times and most preferably 2 to 5 times.
- the drying in step v) can be carried out in different ways, with various drying methods have been proven.
- a very uniform drying can be achieved inter alia, but not exclusively, by drying in a stream of air in suitable channels, wherein the capsule body floats freely and dries evenly by its own rotation.
- infrared dryers and microwave dryers can be used.
- Another object of the present invention is the use of the capsule according to the invention for preparing a beverage by bringing the capsule according to the invention with water.
- the capsule contains a material selected from the group consisting of coffee, tea, drinking chocolate, cocoa and milk powder.
- the use of the capsule according to the invention for the preparation of a coffee beverage allows the portionwise preparation of the beverage depending on the need.
- a particular advantage of the use according to the invention is that only biodegradable waste is produced.
- the coffee capsule is preferably crushed or perforated, before then carried out an extraction of the crushed or perforated coffee capsule with water.
- the in the Fig. 1A to 1C shown capsule bodies have the shape of a hollow truncated cone open at its two end faces with a collar at its lower end face ( Fig. 1 A) , a hollow cylinder closed on all sides with a collar on its lower end face ( Fig. 1 b) or an all-round cube with inner cavity ( Fig. 1C) on.
- the in the Fig. 2A shown in cross-section capsule consists of a filled with coffee powder 1 capsule body 2, which in the Fig. 1A has open at its two end faces hollow truncated cone shape with collar which is coated on the outside completely with a coating layer 3 of calcium alginate. Due to the two open end faces of the hollow truncated cone-shaped capsule body, the coffee powder 1 is encased only on the lateral surfaces of the hollow truncated cone with capsule body 2, but is encased directly on the two end faces of the hollow truncated cone with the coating layer 3.
- the in the Fig. 1B comprises capsule body shown. Since this capsule body is closed on all sides, the coffee powder 1 is enclosed in this embodiment on all sides by the capsule body 2, which in turn is coated on all sides by the coating layer 3. However, the two end faces 2B, 2C of the capsule body 2 are closed by a more easily perforable polysaccharide than the lateral surface 2A of the capsule body 2. Thus, the capsule body due to its strong lateral surface on a high mechanical stability, but can be easily perforated in a coffee machine on its front pages to introduce water into the capsule.
- Fig. 3B the upper half of a capsule shown in cross-section, by providing a coating layer 3 in the Fig. 3A capsule body has been produced.
- the coffee powder 1 of the in the Fig. 1C Enclosed capsule body 2, wherein the capsule body 2 in turn by the coating layer 3A, in which the cotton fibers 3B are embedded wrapped.
- 6.5 g of ground roasted coffee 1 were placed in a corresponding manner Fig. 1A shaped capsule body 2 filled from cardboard.
- the resulting molded article was first coated from one side with a 1% by weight aqueous sodium alginate solution.
- the one-sided coating of the shaped body with the sodium alginate solution After the one-sided coating of the shaped body with the sodium alginate solution, it was sprayed with a 5% strength by weight CaCl 2 solution. Since a contact-insensitive gel layer forms immediately, the molded body could then be rotated and coated in the same way from the other side. Subsequently, the molding was dried for 2 minutes at room temperature in a stream of air. Immediately thereafter joined another coating process, except that this time the entire molded body was fully coated.
- the coffee powder was enclosed only by the coating substance in the form of a membrane.
- This membrane was correspondingly easy to perforate, whereas the capsule body 2 formed a correspondingly stable protection for the brewing process and the ejection from the coffee machine.
- Example 2 The procedure was as described in Example 1, except that a corresponding to the Fig. 2A molded capsule body 2 was inserted from cardboard, so as in the Fig. 2B obtained in cross-section coffee capsule.
- the two end faces 2B, 2C of the capsule body 2 were closed by a more easily perforable polysaccharide than the lateral surface 2A of the capsule body 2.
- the capsule body due to its strong lateral surface on a high mechanical stability, but could be easily perforated in a coffee machine at its ends ,
- a capsule body 2 As in Fig. 1C shown produced by folding a suitable cardboard box. Thereafter, after filling with a coffee powder 1, the capsule body 2 was wrapped in the form of a cube with long fibers of purified cotton, as shown schematically in FIG Fig. 3A is shown. Thereafter, the capsule body 2 was coated with a 2% by weight aqueous sodium alginate solution. After coating the shaped body with the sodium alginate solution, it was sprayed with a 5% strength by weight CaCl 2 solution.
- a capsule was obtained, the in Fig. 3B had shown construction.
- the coffee powder 1 was enclosed by the cardboard box 2.
- the long fibers of cotton 3B were embedded.
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Abstract
Eine Kapsel, insbesondere zur Zubereitung eines Getränkes aus Getränkepulver, insbesondere von Kaffee aus Kaffeepulver (1), durch Einbringen von Wasser in die Kapsel, umfasst einen aus einem aus wenigstens einem Polysaccharid zusammengesetzten Kapselkörper (2), der mit einem Polysaccharid enthaltendem Pulver befüllt ist, wobei der Kapselkörper (2) mit wenigstens einer Beschichtungsschicht (3) ummantelt ist, wobei die wenigstens eine Beschichtungsschicht (3) ein vernetztes Polysaccharid umfasst, wobei das vernetzte Polysaccharid durch Vernetzen eines Polysaccharids mit einem Vernetzungsmittel erhalten wurde. Ein Verfahren zum Herstellen einer solchen Kapsel umfasst die folgenden Schritte: i) Bereitstellen eines Kapselkörpers (2) aus einem wenigstens einem Polysaccharid, ii) Befüllen des Kapselkörpers (2) mit einem Pulver aus Polysaccharid, iii) Benetzen wenigstens eines Teils und vorzugsweise der gesamten Oberfläche des in dem Schritt ii) erhaltenen Kapselkörpers (2) mit einer Lösung eines Polysaccharids in einem Lösungsmittel oder mit einer Dispersion eines Polysaccharids in einem Dispergiermittel, iv) in Kontakt bringen des in dem Schritt iii) erhaltenen Kapselkörpers (2) mit wenigstens einem Vernetzungsmittel und v) Trocknen des in dem Schritt iv) erhaltenen Kapselkörpers (2).A capsule, in particular for preparing a beverage from beverage powder, in particular coffee from coffee powder (1), by introducing water into the capsule, comprises a capsule body (2) composed of at least one polysaccharide filled with a polysaccharide-containing powder wherein the capsule body (2) is coated with at least one coating layer (3), the at least one coating layer (3) comprising a crosslinked polysaccharide, wherein the crosslinked polysaccharide is obtained by crosslinking a polysaccharide with a crosslinking agent. A method of manufacturing such a capsule comprises the following steps: i) providing a capsule body (2) of at least one polysaccharide, ii) filling the capsule body (2) with a powder of polysaccharide, iii) wetting at least a portion and preferably the entire surface of the capsule body (2) obtained in step ii) with a solution of a polysaccharide in a solvent or with a dispersion of a polysaccharide in a dispersant, iv) bringing the capsule body (2) obtained in step iii) into contact with at least one crosslinking agent and v) drying the capsule body (2) obtained in step iv).
Description
Die vorliegende Erfindung betrifft eine Getränkepulver enthaltende Kapsel, welche insbesondere für die Zubereitung eines Getränkes, wie Kakao, Tee oder Kaffee, geeignet ist.The present invention relates to a beverage powder-containing capsule, which is particularly suitable for the preparation of a beverage, such as cocoa, tea or coffee.
Bei der portionsweisen Zubereitung von Getränken, insbesondere von gebrühtem Kaffee, wurden in den vergangenen Jahren neben Kaffeepads zunehmend Kaffeekapseln verwendet, deren Kapselwände üblicherweise aus Edelstahl, Aluminium oder Kunststoff gefertigt sind. Solche Kapseln erlauben es, Kaffeepulver über einen längeren Zeitraum ohne nennenswerten Aromaverlust zu lagern. Zudem erlauben solche Kapseln eine schnelle und bedienerfreundliche Herstellung einer Kaffeeportion mit gewünschter Geschmacksrichtung, indem eine Kapsel mit gewünschter Kaffeesorte in eine daran angepasste Kaffeemaschine eingesetzt wird, in welcher dann heißes Wasser durch die Kapsel gepresst und daraus gebrühter Kaffee hergestellt wird. Allerdings sind derartige Kapseln unter anderem aufgrund des eingesetzten Kapselmaterials sowie der produktionsaufwendigen Kapselkonstruktion vergleichsweise teuer. Ferner sind derartige Kapseln umweltpolitisch problematisch. Zum einen sind die Kapseln nicht wiederverwertbar und werden vom Verbraucher nach dem Gebrauch in der Regel als Restmüll entsorgt. Ein Recycling von Kaffeekapseln findet daher praktisch nicht statt, was insbesondere bei Kaffeekapseln auf Aluminiumbasis bedenklich ist, da die Aluminiumherstellung sehr energieintensiv ist, wodurch sich bei solchen Kapseln eine besonders schlechte CO2-Bilanz ergibt. Ein weiterer großer Nachteil ist, dass derartige Kapseln biologisch nicht abbaubar sind und somit auch nicht biologisch entsorgt werden können. In Anbetracht der Tatsache, dass allein in Deutschland pro Jahr weit über 3 Milliarden Kaffeekapseln verbraucht werden, ist dies ein ernstzunehmendes Problem.In the portion-wise preparation of beverages, in particular brewed coffee, coffee capsules have been increasingly used in recent years in addition to coffee pods whose capsule walls are usually made of stainless steel, aluminum or plastic. Such capsules allow to store coffee powder over a longer period of time without appreciable loss of flavor. In addition, such capsules allow a quick and user-friendly production of a portion of coffee with the desired flavor by a capsule of the desired coffee is used in a customized coffee machine in which then hot water is pressed through the capsule and brewed coffee is produced from it. However, such capsules are comparatively expensive due, inter alia, to the capsule material used and the production-intensive capsule construction. Furthermore, such capsules are environmentally problematic. First, the capsules are not recyclable and are disposed of by the consumer after use usually as residual waste. Therefore, a recycling of coffee capsules does not take place practically, which is particularly alarming with coffee capsules based on aluminum, since the aluminum production is very energy-intensive, resulting in such capsules a particularly poor CO 2 balance. Another major disadvantage is that such capsules are not biodegradable and thus are not disposed of biologically can. Considering the fact that more than 3 billion coffee capsules are consumed each year in Germany alone, this is a serious problem.
Um die vorstehenden Probleme zumindest teilweise zu umgehen, sind bereits Kapseln aus alternativen Materialien vorgeschlagen worden.To at least partially overcome the above problems, capsules of alternative materials have already been proposed.
Aus der
In der
Ausgehend davon liegt der vorliegenden Erfindung die Aufgabe zugrunde, eine Kapsel für die portionsweise Zubereitung von Getränk aus Getränkepulver, wie Kakao, Tee und Kaffee, bereit zu stellen, welche nicht nur einfach und kostengünstig herstellbar ist, sondern welche insbesondere auch biologisch abbaubar und daher umweltfreundlich zu entsorgen ist, den Kapselinhalt auch über einen längeren Zeitraum ohne nennenswerten Aromaverlust lagert und je nach Ausführung in unterschiedlichen Getränkeautomaten eingesetzt werden kann.Proceeding from this, the present invention seeks to provide a capsule for the portionwise preparation of beverage from beverage powder, such as cocoa, tea and coffee, which is not only easy and inexpensive to produce, but which in particular biodegradable and therefore environmentally friendly is to dispose of the capsule contents also over a stored for a prolonged period without appreciable loss of flavor and can be used depending on the design in different beverage vending machines.
Erfindungsgemäß wird diese Aufgabe gelöst durch eine Kapsel, insbesondere zur Zubereitung eines Getränkes aus Getränkepulver, insbesondere von Kaffee aus Kaffeepulver, durch Einbringen von Wasser in die Kapsel, aus einem aus wenigstens einem Polysaccharid zusammengesetzten Kapselkörper, der mit einem Polysaccharid enthaltendem Pulver befüllt ist, wobei der Kapselkörper mit wenigstens einer Beschichtungsschicht ummantelt ist, wobei die wenigstens eine Beschichtungsschicht ein vernetztes Polysaccharid umfasst, wobei das vernetzte Polysaccharid durch Vernetzen eines Polysaccharids mit einem Vernetzungsmittel erhalten wurde.According to the invention, this object is achieved by a capsule, in particular for preparing a beverage from beverage powder, in particular coffee from coffee powder, by introducing water into the capsule, from a capsule body composed of at least one polysaccharide, which is filled with a polysaccharide-containing powder the capsule body is coated with at least one coating layer, the at least one coating layer comprising a crosslinked polysaccharide, the crosslinked polysaccharide being obtained by crosslinking a polysaccharide with a crosslinking agent.
Diese Lösung basiert auf der Erkenntnis, dass eine derartige Kapsel aus einem aus wenigstens einem Polysaccharid zusammengesetzten Kapselkörper, der mit wenigstens einer Beschichtungsschicht aus einem vernetzten Polysaccharid ummantelt ist, nicht nur alle notwendigen Eigenschaften aufweist, welche für deren Verwendung zur portionsweisen Zubereitung von Getränken, wie Kaffee, erforderlich sind, sondern insbesondere auch umweltfreundlich entsorgbar ist. Insbesondere ist der Kapselkörper mit der wenigstens einen Beschichtungsschicht aus einem vernetzten Polysaccharid stabil genug, um die Kapsel mit einem ausreichend hohen Transportschutz und Anfassschutz zu versehen. Zudem kann die Kapsel dadurch selbst hohe Drücke, wie sie bei der Zubereitung eines Brühgetränkes auftreten können, aufnehmen. Abgesehen davon schützt die erfindungsgemäße Kapsel den Kapselinhalt aufgrund der wenigstens einen Beschichtungsschicht aus einem vernetzten Polysaccharid auch über einen längeren Zeitraum, ohne dass ein nennenswerter Aromaverlust auftritt. Dies deshalb, weil die Beschichtungsschicht die Oberfläche des normalerweise luftdurchlässigen Kapselkörpers aus Polysaccharid versiegelt. Zudem wirkt die Beschichtungsschicht aus einem vernetzten Polysaccharid als zusätzliche Sauerstoffbarriere. Die Kombination des Kapselkörpers mit der Beschichtungsschicht aus vernetztem Polysaccharid führt somit zu einer Konservierung des Aromas des Kapselinhalts. Ein weiterer Vorteil der erfindungsgemäßen Kapsel besteht darin, dass sich weder der Kapselkörper noch die wenigstens eine Beschichtungsschicht während der Getränkezubereitung auflöst und somit keine Verfälschung des Geschmacks des zubereiteten Getränks verursacht. Abgesehen davon ist die erfindungsgemäße Kapsel einfach und kostengünstig herstellbar. Besonders wesentlich ist zudem, dass sowohl der Kapselkörper als auch die wenigstens eine Beschichtungsschicht aus vernetztem Polysaccharid vollständig biologisch abbaubar und daher umweltfreundlich zu entsorgen sind. Da Polysaccharide nicht fossilen und nicht synthetischen Ursprungs sind und auch deren Gewinnung vergleichsweise wenig energieintensiv ist, weist die erfindungsgemäße Kapsel eine vorteilhafte CO2-Bilanz auf.This solution is based on the finding that such a capsule of a capsule body composed of at least one polysaccharide coated with at least one cross-linked polysaccharide coating layer not only has all the necessary properties for its use in the portion-wise preparation of beverages, such as Coffee, are required, but in particular also environmentally friendly disposable. In particular, the capsule body with the at least one coating layer made of a cross-linked polysaccharide is stable enough to provide the capsule with a sufficiently high transport protection and grip protection. In addition, the capsule can thereby absorb even high pressures, such as may occur during the preparation of a brewing beverage. Apart from that, the capsule according to the invention protects the capsule contents on account of the at least one coating layer of a cross-linked polysaccharide even over a relatively long period of time without a noticeable loss of flavor occurring. This is because the coating layer seals the surface of the normally air-permeable capsule body of polysaccharide. In addition, the coating layer of a crosslinked polysaccharide acts as an additional oxygen barrier. The combination of Capsule body with the coating layer of cross-linked polysaccharide thus leads to a preservation of the aroma of the capsule contents. Another advantage of the capsule according to the invention is that neither the capsule body nor the at least one coating layer dissolves during the beverage preparation and thus does not cause a falsification of the taste of the prepared beverage. Apart from that, the capsule according to the invention is simple and inexpensive to produce. It is also particularly important that both the capsule body and the at least one coating layer of cross-linked polysaccharide are completely biodegradable and therefore environmentally friendly to dispose of. Since polysaccharides are not of fossil and non-synthetic origin and their recovery is comparatively less energy-intensive, the capsule according to the invention has an advantageous CO 2 balance.
Grundsätzlich ist die vorliegende Erfindung bezüglich der chemischen Natur des Polysaccharids der wenigstens einen Beschichtungsschicht nicht limitiert. Gute Ergebnisse werden insbesondere erhalten, wenn das Polysaccharid der wenigstens einen Beschichtungsschicht aus der Gruppe ausgewählt ist, welche aus Stärke, Cellulose, Chitin, Carrageen, Agar und Alginaten besteht. Besonders bevorzugt ist das Polysaccharid der wenigstens einen Beschichtungsschicht ein Carrageen oder ein Alginat, wobei es ganz besonders bevorzugt ist, dass das Polysaccharid der wenigstens einen Beschichtungsschicht ein Alginat ist. Im Rahmen der vorliegenden Erfindung wurde herausgefunden, dass diese Polysaccharide keine Verfälschung des Geschmacks während der Zubereitung des Getränks verursachen. Im Rahmen der vorliegenden Erfindung hat es sich zudem gezeigt, dass Kapselkörper aus Polysaccharid mit Alginat einfach und kostengünstig ummantelt werden können. Dabei sind Alginate biologisch abbaubar und liefern eine hinreichend stabile Ummantelung und schützen den Kapselinhalt, ohne dass ein nennenswerter Aromaverlust auftritt. Im Rahmen der vorliegenden Erfindung hat es sich ferner gezeigt, dass Alginate in der Lage sind, die Wasserhärte herabzusetzen. Zudem wird dadurch ein unangenehmer Säuregeschmack verhindert oder zumindest abgemildert.Basically, the present invention is not limited in the chemical nature of the polysaccharide of the at least one coating layer. In particular, good results are obtained when the polysaccharide of the at least one coating layer is selected from the group consisting of starch, cellulose, chitin, carrageenan, agar and alginates. Particularly preferably, the polysaccharide of the at least one coating layer is a carrageenan or an alginate, wherein it is very particularly preferred that the polysaccharide of the at least one coating layer is an alginate. In the context of the present invention it has been found that these polysaccharides do not cause a falsification of the taste during the preparation of the beverage. In the context of the present invention, it has also been shown that capsule bodies of polysaccharide can be coated with alginate in a simple and cost-effective manner. In this case, alginates are biodegradable and provide a sufficiently stable sheath and protect the capsule contents, without a significant loss of flavor occurs. In the context of the present invention it has also been found that alginates are capable of lowering the water hardness. In addition, an unpleasant acid taste is prevented or at least mitigated.
Erfindungswesentlich ist, dass das Polysaccharid der wenigstens einen Beschichtungsschicht vernetzt ist. Dabei kann die Vernetzung des Polysaccharids gemäß einer Ausführungsform der vorliegenden Erfindung über kovalente Bindungen erfolgen. Eine Vernetzung über kovalente Bindungen ermöglicht sehr beständige Ummantelungen. Dabei erfolgt die Vernetzung über kovalente Bindungen üblicherweise durch die Reaktion des Polysaccharids mit einem geeigneten Vernetzer. Als Vernetzer eignen sich insbesondere difunktionelle organische Verbindungen, wobei die funktionellen Gruppen beispielsweise aus der Gruppe ausgewählt sind, die aus Carbonsäuren, Salzen von Carbonsäuren, aktivierten Carbonsäuren, Aminen, Alkoholen, Aldehyden und Ketonen besteht. Unter aktivierten Carbonsäuren werden in diesem Zusammenhang Carbonsäurehalogenide, Aktivester von Carbonsäuren, Anhydride von Carbonsäuren oder andere reaktive Derivate von Carbonsäuren verstanden.It is essential to the invention that the polysaccharide of the at least one coating layer is crosslinked. In this case, the crosslinking of the polysaccharide according to an embodiment of the present invention can take place via covalent bonds. Crosslinking via covalent bonds allows very durable sheaths. Crosslinking via covalent bonds usually takes place by the reaction of the polysaccharide with a suitable crosslinker. Particularly suitable cross-linking agents are difunctional organic compounds, where the functional groups are selected, for example, from the group consisting of carboxylic acids, salts of carboxylic acids, activated carboxylic acids, amines, alcohols, aldehydes and ketones. Activated carboxylic acids in this context are understood as meaning carboxylic acid halides, active esters of carboxylic acids, anhydrides of carboxylic acids or other reactive derivatives of carboxylic acids.
Dabei kann die Vernetzung ohne die Verwendung eines Abstandshalters bzw. Spacers durchgeführt und insbesondere ohne einen polyolen Spacer durchgeführt werden.In this case, the crosslinking can be carried out without the use of a spacer or spacer and in particular be carried out without a polyols spacer.
Allerdings kann die Vernetzung auch mit einem Abstandshalter und insbesondere mit einem polyolen Abstandshalter durchgeführt werden. Der polyole Abstandshalter ist bevorzugt ein aliphatisches, cyclisches oder aromatisches Polyol und besonders bevorzugt Ethylenglycol, Propantriol, Triethylenglycol, Polyethylenglycol, Sorbit, Glucose, Fructose, Galactose, Cyanidin, Corilagin, Digallussäure, Gallussäure oder Tanninsäure. Durch den polyolischen Abstandshalter wird eine gewisse Elastizität der Beschichtungsschicht erreicht und es kann die Wasseraufnahme und Dampfdurchlässigkeit gezielt beeinflusst werden.However, the crosslinking can also be carried out with a spacer and in particular with a polyole spacer. The polyole spacer is preferably an aliphatic, cyclic or aromatic polyol and more preferably ethylene glycol, propane triol, triethylene glycol, polyethylene glycol, sorbitol, glucose, fructose, galactose, cyanidin, corilagin, digallic acid, gallic acid or tannic acid. By the polyolic spacer, a certain elasticity of the coating layer is achieved and it can be specifically influenced the water absorption and vapor permeability.
Gemäß einer alternativen und besonders bevorzugten Ausführungsform der vorliegenden Erfindung ist das Polysaccharid der wenigstens einen Beschichtungsschicht über ionische und/oder koordinative Bindungen vernetzt. Derartige über ionische und/oder koordinative Bindungen vernetzte Polysaccharide lassen sich besonders einfach herstellen und beeinträchtigen nicht die biologische Abbaubarkeit des verwendeten Polysaccharids. Die ionische und/oder koordinative Vernetzung kann beispielsweise mittels Polysacchariden erreicht werden, welche anionische Gruppen, wie Carboxylatgruppen oder Sulfonatgruppen, aufweisen. Durch Einbringen zweiwertiger oder höherwertiger Kationen, insbesondere Erdalkalimetallionen, erfolgt dann eine ionische bzw. koordinative Vernetzung der anionischen Gruppen des Polysaccharids, um eine stabile ummantelnde Schicht auszubilden.According to an alternative and particularly preferred embodiment of the present invention, the polysaccharide of the at least one coating layer is crosslinked via ionic and / or coordinative bonds. Such crosslinked via ionic and / or coordinative bonds polysaccharides are particularly easy to produce and do not affect the biodegradability of the polysaccharide used. The ionic and / or coordinative crosslinking can be achieved, for example, by means of polysaccharides which have anionic groups, such as carboxylate groups or sulfonate groups. By introducing divalent or higher valent cations, in particular alkaline earth metal ions, an ionic or coordinative crosslinking of the anionic groups of the polysaccharide is then carried out in order to form a stable coating layer.
Eine koordinative Bindung bezeichnet in diesem Zusammenhang eine Wechselwirkung zwischen einem Elektronenpaardonor und einem Elektronenpaarakzeptor, wie sie beispielsweise zwischen freien Elektronenpaaren von Sauerstoffatomen in Hydroxygruppen und Kationen stattfinden kann.Coordinative bonding in this context refers to an interaction between an electron-pair donor and an electron-pair acceptor, as can occur, for example, between free electron pairs of oxygen atoms in hydroxyl groups and cations.
Ganz besonders bevorzugt handelt es sich bei dem vernetzten Polysaccharid um ein Erdalkalimetallalginat und höchst bevorzugt um ein Calciumalginat. In diesem Fall sind die Calciumionen der Vernetzer, da sie koordinative bzw. ionische Bindungen mit Gruppen des Alginats eingehen. Es wurde im Rahmen der vorliegenden Erfindung überraschenderweise herausgefunden, dass eine Ummantelung, welche Calciumalginat umfasst, eine wasserunlösliche Schicht bereitstellt, die den Geschmack des aus der Kapsel hergestellten Getränks nicht beeinträchtigt und eine ausreichende Stabilität der Kapsel bereitstellt, um einen Transport- und Anfassschutz sicherzustellen, ohne dass der Kapselinhalt einen nennenswerten Aromaverlust erleidet. Zudem ist Calciumalginat biologisch hervorragend abbaubar. Ein weiterer Vorteil ist, dass es sich bei Calciumalginat um einen zugelassenen Lebensmittelzusatzstoff mit der E-Nummer E405 handelt und daher gesundheitlich unbedenklich ist.Most preferably, the crosslinked polysaccharide is an alkaline earth metal alginate and most preferably a calcium alginate. In this case, the calcium ions are the crosslinkers because they form coordinative or ionic bonds with groups of alginate. It has surprisingly been found within the scope of the present invention that a sheath comprising calcium alginate provides a water-insoluble layer which does not interfere with the taste of the beverage produced from the capsule and provides sufficient stability of the capsule to ensure transport and grasping protection. without the capsule contents suffering a significant loss of flavor. In addition, calcium alginate is excellently biodegradable. Another advantage is that calcium alginate is an approved food additive with the E number E405 and is therefore harmless to health.
In Weiterbildung des Erfindungsgedankens wird vorgeschlagen, dass die Beschichtungsschicht Fasern enthält, um so die mechanische Stabilität der Beschichtungsschicht zu erhöhen. Dabei kann es sich bei den Fasern bevorzugt um Polysaccharidfasern handeln, da diese biologisch abbaubar sind, wobei insbesondere mit Cellulosefasern, wie Baumwollfasern, gute Ergebnisse erhalten werden. Die Fasern sind bevorzugt Langfasern, und zwar vorzugsweise solche mit einer Länge von wenigstens 100 µm, bevorzugt wenigstens 1 mm und besonders bevorzugt wenigstens 5 mm. Diese Langfasern können dann hohe Zugkräfte in der Schicht aufnehmen.In a development of the concept of the invention, it is proposed that the coating layer contains fibers so as to increase the mechanical stability of the coating layer. In this case, the fibers may preferably be polysaccharide fibers, since these are biodegradable, with good results, in particular with cellulose fibers, such as cotton fibers. The fibers are preferably long fibers, preferably those having a length of at least 100 .mu.m, preferably at least 1 mm and more preferably at least 5 mm. These long fibers can then absorb high tensile forces in the layer.
Alternativ zu Fasern oder auch zusätzlich zu Fasern können in der wenigstens einen Beschichtungsschicht Garne oder Gewebe aus solchen Fasern vorgesehen sein.As an alternative to fibers or in addition to fibers, yarns or fabrics of such fibers may be provided in the at least one coating layer.
Grundsätzlich kann die erfindungsgemäße Kapsel lediglich eine Beschichtungsschicht aus vernetztem Polysaccharid umfassen. Um die Stabilität der Kapsel und somit die Transportsicherheit und den Anfassschutz zu erhöhen, wird es in Weiterbildung des Erfindungsgedankens vorgeschlagen, dass die erfindungsgemäße Kapsel zwei oder mehr Beschichtungsschichten umfasst. Vorzugsweise ist der Kapselkörper der Kapsel mit 2 bis 100, besonders bevorzugt mit 2 bis 20, ganz besonders bevorzugt mit 2 bis 10 und höchst bevorzugt mit 2 bis 5 Beschichtungsschichten ummantelt. Durch die Ummantelung des Kapselkörpers der Kapsel mit zwei oder mehr Beschichtungsschichten wird auch die Wirkung der Beschichtung als Sauerstoffbarriere sowie die damit verbundene Bereitstellung eines wirksamen Aromaschutzes in besonders hohem Ausmaß erreicht.In principle, the capsule according to the invention can only comprise a coating layer of crosslinked polysaccharide. In order to increase the stability of the capsule and thus the transport safety and the grip protection, it is proposed in development of the inventive concept that the capsule according to the invention comprises two or more coating layers. Preferably, the capsule body of the capsule is coated with from 2 to 100, more preferably from 2 to 20, most preferably from 2 to 10, and most preferably from 2 to 5 coating layers. By coating the capsule body of the capsule with two or more coating layers, the effect of the coating as an oxygen barrier and the associated provision of an effective aroma protection is achieved to a particularly high degree.
Gemäß einer weiteren besonders bevorzugten Ausführungsform der vorliegenden Erfindung besteht die Beschichtung des Kapselkörpers aus 2 bis 100, bevorzugt 2 bis 20, besonders bevorzugt 2 bis 10 und höchst bevorzugt 2 bis 5 Calciumalginatschichten, welche optional Cellulosefasern enthalten.According to a further particularly preferred embodiment of the present invention, the coating of the capsule body consists of 2 to 100, preferably 2 to 20, more preferably 2 to 10 and most preferably 2 to 5 calcium alginate layers optionally containing cellulosic fibers.
Die einzelnen Beschichtungsschichten weisen, je nach Viskosität der Natriumalginatlösung und dem eingesetzten Verfahren, Dicken zwischen 40 und 600 µm auf. Besonders bevorzugt sind Schichtdicken von 70 bis 300 µm für die erste Beschichtungsschicht anzusehen, da sie den optimalen Kompromiss zwischen Stabilität und Trocknungsgeschwindigkeit aufweisen. Nachfolgende Beschichtungsschichten sind vorzugsweise dünner und liegen bevorzugt zwischen 40 und 200 µm, um eine schnelle Trocknung zu ermöglichen.Depending on the viscosity of the sodium alginate solution and the method used, the individual coating layers have thicknesses between 40 and 600 μm. Particular preference is given to layer thicknesses of from 70 to 300 μm for the first coating layer, since they have the optimum compromise between stability and drying rate. Subsequent coating layers are preferably thinner and are preferably between 40 and 200 microns to allow rapid drying.
Dabei ist eine dünne Beschichtungsschicht bevorzugt, um das im Gel enthaltene Wasser leichter zu entfernen, und, um ein möglichst schnelles Eindiffundieren des Vernetzungsmittels, d.h. der Calciumionen, in das Natriumalginat zu erleichtern. Prinzipiell ließe sich die Geschwindigkeit des Eindiffundierens der Calciumionen in das Natriumalginat auch durch eine höhere Konzentration des Vernetzungsmittels erhöhen; allerdings haben sich bei der praktischen Umsetzung dieser Variante dünne Beschichtungsdicken als vorteilhaft für die Geschwindigkeit des Eindiffundierens und die Handhabung erwiesen.In this case, a thin coating layer is preferred in order to more easily remove the water contained in the gel and, in order to allow the crosslinking agent to diffuse as quickly of calcium ions, to facilitate sodium alginate. In principle, the rate of diffusion of the calcium ions into the sodium alginate could also be increased by a higher concentration of the crosslinking agent; However, in the practical implementation of this variant thin coating thicknesses have proven to be advantageous for the speed of Eindiffundensens and handling.
Zwar ist es grundsätzlich möglich, den Kapselkörper der erfindungsgemäßen Kapsel nur teilweise mit der wenigstens einen Beschichtungsschicht zu ummanteln. Allerdings ist es bevorzugt, dass der Kapselkörper von der wenigstens einen Beschichtungsschicht vollflächig ummantelt ist.Although it is in principle possible to coat the capsule body of the capsule according to the invention only partially with the at least one coating layer. However, it is preferred that the capsule body is completely covered by the at least one coating layer.
Bezüglich des Materials, mit welchem der Kapselkörper der erfindungsgemäßen Kapsel befüllt ist, ist die vorliegende Erfindung nicht besonders limitiert. Gute Ergebnisse werden insbesondere erhalten, wenn der Kapselkörper mit einem Material befüllt ist, welches aus der Gruppe ausgewählt ist, welche aus Kaffee, Tee, Trinkschokolade, Kakao und Milchpulver besteht. Gute Ergebnisse werden insbesondere erhalten, wenn der Kapselkörper mit gemahlenem Kaffeepulver befüllt ist.With respect to the material with which the capsule body of the capsule according to the invention is filled, the present invention is not particularly limited. In particular, good results are obtained when the capsule body is filled with a material selected from the group consisting of coffee, tea, Drinking chocolate, cocoa and milk powder exists. Good results are obtained, in particular, when the capsule body is filled with ground coffee powder.
Das Material, mit welchem der Kapselkörper der erfindungsgemäßen Kapsel befüllt ist, kann unverdichtetes Pulver oder auch verdichtetes Pulver, d.h. ein Pressling, sein.The material with which the capsule body of the capsule according to the invention is filled may contain uncompacted powder or else compacted powder, i. a compact, his.
Auch bezüglich der Form des Kapselkörpers der erfindungsgemäßen Kapsel ist die vorliegende Erfindung nicht besonders limitiert. Insbesondere kann der Kapselkörper jede Form aufweisen, die mit bestehenden Kapselgetränkeautomaten, wie kommerziell vertriebenen Kapselkaffeeautomaten, kompatibel ist. Gute Ergebnisse werden insbesondere erhalten, wenn der Kapselkörper die Form eines Hohlzylinders, eines an einer Stirnseite einen Kragen aufweisenden Hohlzylinders, eines Hohlkegelstumpfes, eines an einer Stirnseite einen Kragen aufweisenden Hohlkegelstumpfes oder eines innen hohlen Würfels aufweist. Dabei können der Hohlzylinder und der Hohlkegelstumpf allseitig, also auch an den Stirnseiten geschlossen sein, oder auch an einer oder beiden Stirnseiten offen, so dass nur die Mantelflächen geschlossen sind. Alternativ dazu ist es auch möglich, dass die offenen Stirnseiten des Hohlzylinders und des Hohlkegelstumpfes mit einer Membran oder einem Polysaccharid, welches von dem der Mantelfläche des Hohlzylinder bzw. Hohlkegelstumpfes verschieden ist, verschlossen sind. Insbesondere kann das Polysaccharid der beiden Stirnseiten leichter perforierbar sein als das Polysaccharid der Mantelfläche des Hohlzylinder bzw. Hohlkegelstumpfes, was beispielsweise dadurch erreicht wird, dass an den Stirnseiten des Hohlzylinder bzw. Hohlkegelstumpfes dünnere Pappe bzw. dünneres Papier eingesetzt wird als an der Mantelfläche des Hohlzylinder bzw. Hohlkegelstumpfes und/oder an den Stirnseiten des Hohlzylinder bzw. Hohlkegelstumpfes weniger steife Pappe bzw. weniger steifes Papier eingesetzt wird als an der Mantelfläche des Hohlzylinder bzw. Hohlkegelstumpfes.Also with respect to the shape of the capsule body of the capsule according to the invention, the present invention is not particularly limited. In particular, the capsule body may have any shape that is compatible with existing capsule beverage machines, such as commercially available automatic capsule dispensers. Good results are obtained, in particular, when the capsule body has the shape of a hollow cylinder, a hollow cylinder having a collar on one end side, a hollow truncated cone, a hollow truncated cone having a collar on one end face, or an internally hollow die. In this case, the hollow cylinder and the hollow truncated cone can be closed on all sides, ie also on the end faces, or open on one or both end faces, so that only the lateral surfaces are closed. Alternatively, it is also possible that the open end faces of the hollow cylinder and the hollow truncated cone are closed with a membrane or a polysaccharide, which is different from that of the lateral surface of the hollow cylinder or hollow truncated cone. In particular, the polysaccharide of the two end faces can be more easily perforated than the polysaccharide of the lateral surface of the hollow cylinder or hollow truncated cone, which is achieved, for example, by using thinner cardboard or thinner paper on the end faces of the hollow cylinder or hollow truncated cone than on the lateral surface of the hollow cylinder or hollow cone stump and / or less rigid cardboard or less rigid paper is used at the end faces of the hollow cylinder or hollow truncated cone than on the lateral surface of the hollow cylinder or hollow truncated cone.
In Weiterbildung des Erfindungsgedankens wird es vorgeschlagen, den Kapselkörper aus einem faserigen Polysaccharid zusammenzusetzen, um dem Kapselkörper die geeignete mechanische Stabilität zu verleihen. Bei dem faserigen Polysaccharid kann es sich insbesondere um Fasermaterial aus Stärke, Cellulose, Chitin, Carrageen, Agar und Alginaten handeln. Besonders bevorzugt ist Fasermaterial aus Cellulosefasern, da diese sich neben einer hohen Verfügbarkeit durch niedrige Preise und hohe Festigkeiten auszeichnen. Besonders bevorzugte Fasermaterialien, aus denen der Kapselkörper zusammengesetzt ist, sind Papier, Pappe und Karton. Vorzugsweise beträgt die Dicke des Kapselkörpers 0,1 bis 10 mm, bevorzugt 0,25 bis 2,5 mm und besonders bevorzugt 0,5 bis 1,5 mm.In a further development of the inventive concept, it is proposed to assemble the capsule body from a fibrous polysaccharide in order to give the capsule body the suitable mechanical stability. The fibrous polysaccharide may in particular be fibrous material of starch, cellulose, chitin, carrageenan, agar and alginates. Particularly preferred fiber material is cellulose fibers, since these are characterized by high availability and low prices and high strengths. Particularly preferred fiber materials of which the capsule body is composed are paper, cardboard and cardboard. The thickness of the capsule body is preferably 0.1 to 10 mm, preferably 0.25 to 2.5 mm and particularly preferably 0.5 to 1.5 mm.
Ein weiterer Gegenstand der vorliegenden Erfindung ist eine Kapsel, die einen Kapselkörper aus Papier, Pappe oder Karton umfasst, der mit einem Pulver aus einer Substanz ausgewählt aus der Gruppe bestehend aus Kaffee, Tee, Trinkschokolade, Kakao und Milchpulver befüllt ist, wobei der Kapselkörper mit 1 bis 100, bevorzugt mit 2 bis 20, besonders bevorzugt mit 2 bis 10 und höchst bevorzugt mit 2 bis 5 Beschichtungsschichten aus Calciumalginat, welche optional Cellulosefasern, wie Baumwollfasern, enthalten, ummantelt ist.Another object of the present invention is a capsule comprising a capsule body of paper, cardboard or cardboard, which is filled with a powder of a substance selected from the group consisting of coffee, tea, drinking chocolate, cocoa and milk powder, wherein the capsule body with From 1 to 100, preferably from 2 to 20, more preferably from 2 to 10 and most preferably from 2 to 5 coating layers of calcium alginate, optionally containing cellulose fibers such as cotton fibers.
Ein weiterer Gegenstand der vorliegenden Erfindung ist ein Verfahren zur Herstellung einer Kapsel, welches die folgenden Schritte umfasst:
- i) Bereitstellen eines Kapselkörpers aus einem wenigstens einem Polysaccharid,
- ii) Befüllen des Kapselkörpers mit einem Pulver aus Polysaccharid,
- iii) Benetzen wenigstens eines Teils und vorzugsweise der gesamten Oberfläche des in dem Schritt ii) erhaltenen Kapselkörpers mit einer Lösung eines Polysaccharids in einem Lösungsmittel oder mit einer Dispersion eines Polysaccharids in einem Dispergiermittel,
- iv) in Kontakt bringen des in dem Schritt iii) erhaltenen Kapselkörpers mit wenigstens einem Vernetzungsmittel und
- v) Trocknen des in dem Schritt iv) erhaltenen Kapselkörpers.
- i) providing a capsule body of at least one polysaccharide,
- ii) filling the capsule body with a powder of polysaccharide,
- iii) wetting at least a part and preferably the entire surface of the capsule body obtained in step ii) with a solution of a polysaccharide in a solvent or with a dispersion of a polysaccharide in a dispersant,
- iv) contacting the capsule body obtained in step iii) with at least one crosslinking agent and
- v) drying of the capsule body obtained in step iv).
Das Benetzen des Kapselkörpers in dem Schritt iii) wird vorzugsweise so durchgeführt, dass wenigstens ein Teil der Oberfläche und vorzugsweise die gesamte Oberfläche des Kapselkörpers mit der Lösung oder der Dispersion des Polysaccharids benetzet wird. Beispielsweise erfolgt das Benetzen bzw. in Kontakt bringen des Kapselkörpers in den Schritten iii) und iv) unabhängig voneinander durch Eintauchen, Besprühen oder Überziehen des Kapselkörpers mit der Lösung oder der Dispersion des Polysaccharids bzw. mit dem Vernetzungsmittel.The wetting of the capsule body in step iii) is preferably carried out so that at least a part of the surface and preferably the entire surface of the capsule body is wetted with the solution or the dispersion of the polysaccharide. For example, the wetting or contacting of the capsule body in steps iii) and iv) is carried out independently by immersing, spraying or coating the capsule body with the solution or the dispersion of the polysaccharide or with the crosslinking agent.
Das erfindungsgemäße Verfahren ermöglicht es, den Kapselkörper gleichmäßig zu ummanteln, und zwar insbesondere auch dann, wenn der Kapselkörper beispielsweise an einer seiner Stirnseiten einen Kragen aufweist, ohne dass ein Rand oder eine Nahtstelle entsteht.The inventive method makes it possible to coat the capsule body evenly, and in particular even if the capsule body, for example, on one of its front sides has a collar without an edge or a seam is formed.
Bei dem Lösungsmittel oder Dispergiermittel handelt es sich bevorzugt um ein wasserbasiertes Lösungsmittel oder Dispergiermittel. Besonders bevorzugt handelt es sich bei dem Lösungsmittel oder Dispergiermittel um Wasser.The solvent or dispersant is preferably a water-based solvent or dispersant. Most preferably, the solvent or dispersant is water.
Bevorzugt wird der Kapselkörper in dem Schritt iii) mit einer wässrige 0,5 bis 5 gew.-%-ige Alkalimetallalginatlösung benetzt. Besonders bevorzugt wird der Kapselkörper in dem Schritt iii) mit einer wässrigen 1 bis 2 gew.-%-ige Alkalimetallalginatlösung benetzt. Bei einer Konzentration von weniger als 0,5 Gew.-% ist die Alkalimetallalginatlösung nicht konzentriert genug und zu niederviskos, um bei einem einfachen Benetzen eine ausreichende Menge Alkalimetallalginat auf dem Kapselkörper aufzubringen, um in den nachfolgenden Schritten eine ausreichend stabile Ummantelung herzustellen. Übersteigt die Konzentration des Alkalimetallalginats 5 Gew.-%, ist die Viskosität der Alkalimetallalginatlösung so hoch, dass die Ausbildung einer vollständigen Ummantelung erschwert ist. Zudem nehmen die Beschichtungsdicken bei einer Konzentration des Alkalimetallalginats von über 5 Gew.-% zu, wodurch die Trocknung erschwert wird. Außerdem werden die Beschichtungsdicken zu groß, um wirtschaftlich getrocknet werden zu können.The capsule body is preferably wetted in step iii) with an aqueous 0.5 to 5% strength by weight alkali metal alginate solution. Particularly preferably, the capsule body is wetted in step iii) with an aqueous 1 to 2% by weight alkali metal alginate solution. At a concentration of less than 0.5% by weight, the alkali metal alginate solution is not concentrated enough and too low in viscosity to simply apply a sufficient amount of alkali metal alginate to the capsule body to produce a sufficiently stable shell in subsequent steps. When the concentration of the alkali metal alginate exceeds 5% by weight, the viscosity of the alkali metal alginate solution is so high as to make it difficult to form a complete shell. In addition, the coating thicknesses increase at a concentration of the alkali metal alginate of 5 wt .-%, whereby the drying is difficult. In addition, the coating thicknesses are too large to be dried economically.
Bei der Alkalimetallalginatlösung handelt es sich bevorzugt um eine Lösung eines Salzes, das aus Alginat und einem Kation eines Alkalimetalls oder eines verwandten Kations, wie beispielsweise einem Ammoniumion, besteht. Besonders bevorzugt handelt es sich bei der Alkalimetallalginatlösung um eine wässrige Lösung von Natriumalginat, Kaliumalginat oder Ammoniumalginat. Bei Natriumalginat, Kaliumalginat und Ammoniumalginat handelt es sich um zugelassene Lebensmittelzusatzstoffe mit den E-Nummern E401, E402 bzw. E403. Derartige Ummantelungen sind ohne Bedenken im Lebensmittelbereich einsetzbar. Ganz besonders bevorzugt handelt es sich um eine wässrige Lösung von Natriumalginat.The alkali metal alginate solution is preferably a solution of a salt consisting of alginate and a cation of an alkali metal or a related cation such as an ammonium ion. The alkali metal alginate solution is particularly preferably an aqueous solution of sodium alginate, potassium alginate or ammonium alginate. Sodium alginate, potassium alginate and ammonium alginate are approved food additives E-numbers E401, E402 and E403. Such sheaths can be used without hesitation in the food industry. Most preferably, it is an aqueous solution of sodium alginate.
Bei dem Verfahren der vorliegenden Erfindung ist es bevorzugt, den Kapselkörper in dem Schritt iv) mit einer wässrigen 1 bis 15 gew.-%-ige, bevorzugt 1 bis 7 gew.-%-ige Erdalkalimetallsalzlösung in Kontakt zu bringen. Bei einer Erdalkalimetallsalzkonzentration zwischen 1 bis 15 Gew.-% und bevorzugt zwischen 1 bis 7 Gew.-% lässt sich eine schnelle ionische Vernetzung des Polysaccharids erreichen. Bei dem Erdalkalimetallsalz handelt es sich vorzugsweise um ein Calciumsalz, wie insbesondere um Calciumchlorid.In the process of the present invention, it is preferred to contact the capsule body in step iv) with an aqueous 1 to 15% by weight, preferably 1 to 7% by weight, alkaline earth metal salt solution. With an alkaline earth metal salt concentration of between 1 and 15% by weight and preferably between 1 and 7% by weight, rapid ionic crosslinking of the polysaccharide can be achieved. The alkaline earth metal salt is preferably a calcium salt, such as calcium chloride in particular.
Um einen Kapselkörper mit mehreren Schichten zu ummanteln, können die Schritte ii) bis iv) oder ii) bis v) mehrfach wiederholt werden, und zwar bevorzugt 2- bis 20-mal, besonders bevorzugt 2- bis 10-mal und höchst bevorzugt 2 bis 5 mal.In order to coat a capsule body with several layers, steps ii) to iv) or ii) to v) can be repeated several times, preferably 2 to 20 times, more preferably 2 to 10 times and most preferably 2 to 5 times.
Die Trocknung in dem Schritt v) kann auf unterschiedliche Weise erfolgen, wobei sich verschiedene Trocknungsverfahren bewährt haben. Ein sehr gleichmäßiges Trocknen kann unter anderem, aber nicht ausschließlich, durch Trocknen im Luftstrom in geeigneten Kanälen erzielt werden, wobei der Kapselkörper frei schwebt und gleichmäßig durch Eigendrehung trocknet. Um das durch die sich ausbildende Beschichtungsschicht ausdiffundierende Wasser besser aufnehmen zu können, hat sich auch eine Kontakttrocknung an aufsaugenden oder warmen Oberflächen bewährt. Beide Prinzipien lassen sich in einer Art Schwebebettrinne kombinieren. Als weitere sehr effiziente Trocknungsprinzipien können auch Infrarottrockner und Mikrowellentrockner eingesetzt werden.The drying in step v) can be carried out in different ways, with various drying methods have been proven. A very uniform drying can be achieved inter alia, but not exclusively, by drying in a stream of air in suitable channels, wherein the capsule body floats freely and dries evenly by its own rotation. To that through the training Coating layer of diffusing water to absorb better, has also proven a contact drying on absorbent or warm surfaces. Both principles can be combined in a kind of floating bed. As further very efficient drying principles also infrared dryers and microwave dryers can be used.
Ein weiterer Gegenstand der vorliegenden Erfindung ist die Verwendung der erfindungsgemäßen Kapsel zum Herstellen eines Getränks durch in Kontakt bringen der erfindungsgemäßen Kapsel mit Wasser. Vorzugsweise enthält die Kapsel ein Material, welches aus der Gruppe ausgewählt ist, welche aus Kaffee, Tee, Trinkschokolade, Kakao und Milchpulver besteht.Another object of the present invention is the use of the capsule according to the invention for preparing a beverage by bringing the capsule according to the invention with water. Preferably, the capsule contains a material selected from the group consisting of coffee, tea, drinking chocolate, cocoa and milk powder.
Die Verwendung der erfindungsgemäßen Kapsel zur Herstellung eines Kaffeegetränks erlaubt die portionsweise Zubereitung des Getränks je nach anfallendem Bedarf. Ein besonderer Vorteil der erfindungsgemäßen Verwendung ist, dass nur biologisch abbaubarerer Abfall entsteht.The use of the capsule according to the invention for the preparation of a coffee beverage allows the portionwise preparation of the beverage depending on the need. A particular advantage of the use according to the invention is that only biodegradable waste is produced.
Bei der Verwendung der erfindungsgemäßen Kapsel zur Zubereitung eines Getränkes, insbesondere Kaffeegetränkes, wird die Kaffeekapsel bevorzugt zerdrückt oder perforiert, bevor anschließend eine Extraktion der zerdrückten bzw. perforierten Kaffeekapsel mit Wasser erfolgt.When using the capsule according to the invention for preparing a beverage, in particular coffee beverage, the coffee capsule is preferably crushed or perforated, before then carried out an extraction of the crushed or perforated coffee capsule with water.
Nachfolgend wird die vorliegende Erfindung rein beispielhaft anhand vorteilhafter Ausführungsformen und unter Bezugnahme auf die beigefügten Zeichnungen beschrieben.Hereinafter, the present invention will be described purely by way of example with reference to advantageous embodiments and with reference to the accompanying drawings.
Dabei zeigen:
- Fig. 1A bis 1C
- perspektivische Ansichten eines Kapselkörpers von Kapseln gemäß dreier Ausführungsbeispiele der vorliegenden Erfindung,
- Fig.
2A und 2B - schematische Querschnitte durch Kapseln gemäß zweier Ausführungsbeispiele der vorliegenden Erfindung,
- Fig. 3A
- eine perspektivische Ansicht eines mit Fasern ummantelten Kapselkörpers gemäß einem Ausführungsbeispiel der vorliegenden Erfindung und
- Fig. 3B
- einen schematischen Querschnitt durch die obere Hälfte einer Kapsel gemäß einem Ausführungsbeispiel der vorliegenden Erfindung.
- Fig. 1A to 1C
- perspective views of a capsule body of capsules according to three embodiments of the present invention,
- FIGS. 2A and 2B
- schematic cross-sections through capsules according to two embodiments of the present invention,
- Fig. 3A
- a perspective view of a fiber-encased capsule body according to an embodiment of the present invention and
- Fig. 3B
- a schematic cross-section through the upper half of a capsule according to an embodiment of the present invention.
Die in den
Die in der
In der
Ferner ist in der
Schließlich ist in der
Nachfolgend wird die vorliegende Erfindung anhand dreier die Erfindung illustrierenden, aber nicht einschränkenden Beispiele erläutert.In the following, the present invention will be elucidated on the basis of three examples which illustrate but not limit the invention.
6,5 g gemahlener Röstkaffee 1 wurden in einen entsprechend der
Nach der einseitigen Beschichtung des Formkörpers mit der Natriumalginatlösung wurde dieser mit einer 5 gew.-%-igen CaCl2 Lösung besprüht. Da sich sofort eine berührungsunempfindliche Gelschicht bildet, konnte der Formkörper danach gedreht und von der anderen Seite in gleicher Weise beschichtet werden. Anschließend wurde der Formkörper für 2 Minuten bei Raumtemperatur im Luftstrom getrocknet. Unmittelbar danach schloss sich ein weiterer Beschichtungsvorgang an, nur dass dieses Mal der gesamte Formkörper vollumfänglich beschichtet wurde.After the one-sided coating of the shaped body with the sodium alginate solution, it was sprayed with a 5% strength by weight CaCl 2 solution. Since a contact-insensitive gel layer forms immediately, the molded body could then be rotated and coated in the same way from the other side. Subsequently, the molding was dried for 2 minutes at room temperature in a stream of air. Immediately thereafter joined another coating process, except that this time the entire molded body was fully coated.
Auf diese Weise wurde nach einer weiteren Trocknung, die ca. 20 Minuten dauerte, die in
An der Ober- und Unterseite der Kapsel war das Kaffeepulver lediglich durch die Beschichtungssubstanz in der Form einer Membran umschlossen. Diese Membran ließ sich entsprechend leicht perforieren, wohingegen der Kapselkörper 2 einen entsprechend stabilen Schutz für den Brühvorgang und das Auswerfen aus der Kaffeemaschine bildete.At the top and bottom of the capsule, the coffee powder was enclosed only by the coating substance in the form of a membrane. This membrane was correspondingly easy to perforate, whereas the
Es wurde wie in dem Beispiel 1 beschrieben vorgegangen, ausgenommen, dass ein entsprechend der
Dabei waren die beiden Stirnseiten 2B, 2C des Kapselkörpers 2 durch ein leichter perforierbares Polysaccharid geschlossen als die Mantelfläche 2A des Kapselkörpers 2. Somit wies der Kapselkörper aufgrund seiner starken Mantelfläche eine hohe mechanische Stabilität auf, konnte aber in einem Kaffeeautomaten an seinen Stirnseiten leicht perforiert werden.In this case, the two end faces 2B, 2C of the
Es wurde ein Kapselkörper 2, wie in der
Nach der ca. 20 Minuten dauernden Trocknung wurde eine Kapsel erhalten, die den in
Es wurde dadurch ein sehr stabiler Aufbau der Kapsel erreicht.It was achieved by a very stable construction of the capsule.
Claims (15)
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL16163122T PL3225566T3 (en) | 2016-03-31 | 2016-03-31 | Capsule containing beverage powder, particularly for preparing brewed coffee |
| EP16163122.1A EP3225566B1 (en) | 2016-03-31 | 2016-03-31 | Capsule containing beverage powder, particularly for preparing brewed coffee |
| ES16163122T ES2700209T3 (en) | 2016-03-31 | 2016-03-31 | Capsule containing beverage powder, in particular for the preparation of coffee infusion |
| CA3019408A CA3019408A1 (en) | 2016-03-31 | 2017-03-22 | Biodegradable capsule having cross-linked polysa ccharide coating and containing beverage powder |
| CN201780025501.7A CN109071080B (en) | 2016-03-31 | 2017-03-22 | Capsule containing beverage powder, in particular for preparing brewed coffee |
| US16/090,574 US11365046B2 (en) | 2016-03-31 | 2017-03-22 | Capsule containing beverage powder, in particular for preparing brewed coffee |
| KR1020187031538A KR102384129B1 (en) | 2016-03-31 | 2017-03-22 | Capsules containing beverage powder, in particular capsules for preparing brewed coffee |
| PCT/EP2017/056875 WO2017167624A1 (en) | 2016-03-31 | 2017-03-22 | Capsule containing beverage powder, in particular for preparing brewed coffee |
| US17/827,532 US20230219745A1 (en) | 2016-03-31 | 2022-05-27 | Capsule containing beverage powder, in particular for preparing brewed coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16163122.1A EP3225566B1 (en) | 2016-03-31 | 2016-03-31 | Capsule containing beverage powder, particularly for preparing brewed coffee |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP3225566A1 true EP3225566A1 (en) | 2017-10-04 |
| EP3225566B1 EP3225566B1 (en) | 2018-09-05 |
Family
ID=55646419
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| EP16163122.1A Active EP3225566B1 (en) | 2016-03-31 | 2016-03-31 | Capsule containing beverage powder, particularly for preparing brewed coffee |
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| Country | Link |
|---|---|
| US (2) | US11365046B2 (en) |
| EP (1) | EP3225566B1 (en) |
| KR (1) | KR102384129B1 (en) |
| CN (1) | CN109071080B (en) |
| CA (1) | CA3019408A1 (en) |
| ES (1) | ES2700209T3 (en) |
| PL (1) | PL3225566T3 (en) |
| WO (1) | WO2017167624A1 (en) |
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| WO2020016202A1 (en) * | 2018-07-17 | 2020-01-23 | Josef Haas | Main part for a single-serve beverage capsule |
| EP3736228A1 (en) | 2019-05-07 | 2020-11-11 | Swiss Coffee Innovation AG | Capsule containing material such as a beverage powder, particularly for preparing brewed coffee |
| EP4056044A1 (en) * | 2021-03-09 | 2022-09-14 | Delica AG | Capsule and production and use thereof |
| EP4331442A1 (en) | 2022-09-02 | 2024-03-06 | Société des Produits Nestlé S.A. | Beverage or foodstuff preparation system |
| WO2024047209A1 (en) | 2022-09-02 | 2024-03-07 | Société des Produits Nestlé S.A. | Beverage or foodstuff preparation system |
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| CH714423A2 (en) | 2017-12-12 | 2019-06-14 | Pacovis Ag | Capsule. |
| EP3788884A1 (en) * | 2019-09-05 | 2021-03-10 | Delica AG | Compostable capsule and production and use thereof |
| EP3900544A1 (en) * | 2020-04-20 | 2021-10-27 | Swiss Coffee Innovation AG | Method for coating a powder compact, in particular for producing a capsule containing a beverage powder |
| AU2022220621A1 (en) * | 2021-02-09 | 2023-08-24 | Evve Inc. | Beverage system |
| EP4183257A1 (en) * | 2021-11-19 | 2023-05-24 | Delica AG | Method of making a compostable beverage capsule |
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Also Published As
| Publication number | Publication date |
|---|---|
| CA3019408A1 (en) | 2017-10-05 |
| WO2017167624A1 (en) | 2017-10-05 |
| ES2700209T3 (en) | 2019-02-14 |
| US11365046B2 (en) | 2022-06-21 |
| KR102384129B1 (en) | 2022-04-06 |
| CN109071080A (en) | 2018-12-21 |
| PL3225566T3 (en) | 2019-03-29 |
| US20230219745A1 (en) | 2023-07-13 |
| KR20180126571A (en) | 2018-11-27 |
| CN109071080B (en) | 2020-09-22 |
| EP3225566B1 (en) | 2018-09-05 |
| US20190144199A1 (en) | 2019-05-16 |
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