EP3225566A1 - Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café - Google Patents

Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café Download PDF

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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
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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
Application number
EP16163122.1A
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German (de)
English (en)
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EP3225566B1 (fr
Inventor
Axel Nickel
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Nickel Axel
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Nickel Axel
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Filing date
Publication date
Priority to PL16163122T priority Critical patent/PL3225566T3/pl
Application filed by Nickel Axel filed Critical Nickel Axel
Priority to ES16163122T priority patent/ES2700209T3/es
Priority to EP16163122.1A priority patent/EP3225566B1/fr
Priority to CA3019408A priority patent/CA3019408A1/fr
Priority to KR1020187031538A priority patent/KR102384129B1/ko
Priority to US16/090,574 priority patent/US11365046B2/en
Priority to PCT/EP2017/056875 priority patent/WO2017167624A1/fr
Priority to CN201780025501.7A priority patent/CN109071080B/zh
Publication of EP3225566A1 publication Critical patent/EP3225566A1/fr
Application granted granted Critical
Publication of EP3225566B1 publication Critical patent/EP3225566B1/fr
Priority to US17/827,532 priority patent/US20230219745A1/en
Active legal-status Critical Current
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • 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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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biodiversity & Conservation Biology (AREA)
  • Tea And Coffee (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Apparatus For Making Beverages (AREA)
EP16163122.1A 2016-03-31 2016-03-31 Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café Active EP3225566B1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
ES16163122T ES2700209T3 (es) 2016-03-31 2016-03-31 Cápsula que contiene polvo de bebida, en particular para la preparación de infusión de café
EP16163122.1A EP3225566B1 (fr) 2016-03-31 2016-03-31 Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café
PL16163122T PL3225566T3 (pl) 2016-03-31 2016-03-31 Kapsułka zawierająca proszek do przygotowania napoju, w szczególności do przygotowania parzonej kawy
KR1020187031538A KR102384129B1 (ko) 2016-03-31 2017-03-22 음료수 분말을 함유하는 캡슐, 특히 브루잉 커피를 제조하기 위한 캡슐
CA3019408A CA3019408A1 (fr) 2016-03-31 2017-03-22 Capsule biodegradable comprenant un revetement de polysaccharide reticule et contenant une poudre de breuvage
US16/090,574 US11365046B2 (en) 2016-03-31 2017-03-22 Capsule containing beverage powder, in particular for preparing brewed coffee
PCT/EP2017/056875 WO2017167624A1 (fr) 2016-03-31 2017-03-22 Capsule contenant de la poudre pour boisson, servant en particulier à la préparation de café infusé
CN201780025501.7A CN109071080B (zh) 2016-03-31 2017-03-22 特别用于制备冲煮的咖啡的含有饮料粉末的胶囊
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 (fr) 2016-03-31 2016-03-31 Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café

Publications (2)

Publication Number Publication Date
EP3225566A1 true EP3225566A1 (fr) 2017-10-04
EP3225566B1 EP3225566B1 (fr) 2018-09-05

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EP16163122.1A Active EP3225566B1 (fr) 2016-03-31 2016-03-31 Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café

Country Status (8)

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US (2) US11365046B2 (fr)
EP (1) EP3225566B1 (fr)
KR (1) KR102384129B1 (fr)
CN (1) CN109071080B (fr)
CA (1) CA3019408A1 (fr)
ES (1) ES2700209T3 (fr)
PL (1) PL3225566T3 (fr)
WO (1) WO2017167624A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020016202A1 (fr) * 2018-07-17 2020-01-23 Josef Haas Corps de base pour une capsule dosante de boisson
EP3736228A1 (fr) 2019-05-07 2020-11-11 Swiss Coffee Innovation AG Matériau, tel que capsule contenant de la poudre pour boisson, en particulier destinée à la préparation de café
EP4056044A1 (fr) * 2021-03-09 2022-09-14 Delica AG Capsule, ainsi que sa fabrication et son utilisation
EP4331445A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
WO2024047209A1 (fr) 2022-09-02 2024-03-07 Société des Produits Nestlé S.A. Système de préparation de boisson ou de produit alimentaire

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH714423A2 (de) 2017-12-12 2019-06-14 Pacovis Ag Kapsel.
EP3788884A1 (fr) * 2019-09-05 2021-03-10 Delica AG Capsule compostable ainsi que sa fabrication et son utilisation
EP3900544A1 (fr) * 2020-04-20 2021-10-27 Swiss Coffee Innovation AG Procédé de revêtement d'une comprimé en poudre, en particulier permettant de fabriquer une capsule contenant de la poudre de boisson
EP4291075A1 (fr) * 2021-02-09 2023-12-20 Evve Inc. Système de boisson
EP4183257A1 (fr) * 2021-11-19 2023-05-24 Delica AG Procédé de fabrication d'une capsule à boisson compostable

Citations (3)

* Cited by examiner, † Cited by third party
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CN113767050A (zh) * 2019-05-07 2021-12-07 瑞士咖啡创新公司 特别用于制备冲泡咖啡的含有如饮料粉末材料的胶囊
EP3736228B1 (fr) 2019-05-07 2022-02-16 Swiss Coffee Innovation AG Capsule pour la préparation d'une boisson, méthode pour la fabrication d'une telle capsule et utilisation de cette capsule
CN113767050B (zh) * 2019-05-07 2024-03-29 瑞士咖啡创新公司 特别用于制备冲泡咖啡的含有如饮料粉末材料的胶囊
WO2022189120A1 (fr) * 2021-03-09 2022-09-15 Delica Ag Capsule et sa production et son utilisation
EP4056044A1 (fr) * 2021-03-09 2022-09-14 Delica AG Capsule, ainsi que sa fabrication et son utilisation
EP4331445A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
EP4331443A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
EP4331441A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
EP4331444A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
EP4331442A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
EP4331446A1 (fr) 2022-09-02 2024-03-06 Société des Produits Nestlé S.A. Système de préparation de boissons ou de produits alimentaires
WO2024047209A1 (fr) 2022-09-02 2024-03-07 Société des Produits Nestlé S.A. Système de préparation de boisson ou de produit alimentaire

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US20190144199A1 (en) 2019-05-16
EP3225566B1 (fr) 2018-09-05
WO2017167624A1 (fr) 2017-10-05
US20230219745A1 (en) 2023-07-13
CN109071080A (zh) 2018-12-21
ES2700209T3 (es) 2019-02-14
US11365046B2 (en) 2022-06-21
CN109071080B (zh) 2020-09-22
KR20180126571A (ko) 2018-11-27
CA3019408A1 (fr) 2017-10-05
PL3225566T3 (pl) 2019-03-29
KR102384129B1 (ko) 2022-04-06

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