EP3710380A1 - Poudre de boisson et capsule contenant une matière de remplissage, en particulier servant à préparer du café infusé - Google Patents

Poudre de boisson et capsule contenant une matière de remplissage, en particulier servant à préparer du café infusé

Info

Publication number
EP3710380A1
EP3710380A1 EP19700700.8A EP19700700A EP3710380A1 EP 3710380 A1 EP3710380 A1 EP 3710380A1 EP 19700700 A EP19700700 A EP 19700700A EP 3710380 A1 EP3710380 A1 EP 3710380A1
Authority
EP
European Patent Office
Prior art keywords
particle size
powder
polysaccharide
average particle
capsule
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.)
Pending
Application number
EP19700700.8A
Other languages
German (de)
English (en)
Inventor
Axel Nickel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Swiss Coffee Innovation AG
Original Assignee
Swiss Coffee Innovation AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Swiss Coffee Innovation AG filed Critical Swiss Coffee Innovation AG
Publication of EP3710380A1 publication Critical patent/EP3710380A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32—Agglomerating, flaking or tabletting or granulating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/12—Agglomerating, flaking or tabletting
    • A23F5/125—Tablets or other similar solid forms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/38—Agglomerating, flaking or tabletting or granulating
    • A23F5/385—Tablets or other similar solid forms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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
    • 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

Definitions

  • Beverage powder and filler-containing capsule in particular for the preparation of brewed coffee
  • 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.
  • the present invention relates to a method for adjusting the flow resistance of such a capsule, a method for producing such a capsule and the use of such a capsule.
  • 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 ground coffee for a prolonged period without 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 umweltpol politically 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.
  • a capsule which consists of a compact of a cellulosic powder, such as in particular of ground coffee, wherein the compact is coated with a layer composed of a biodegradable material material layer.
  • the trans-reaction layer is preferably a liquid cellulose consisting of a polysaccharide or a derivative thereof in combination with a polyole spacer and the associated crosslinker.
  • the 3,115,316 A1 discloses a capsule, in particular for preparing a beverage from beverage powder, in particular coffee from ground coffee, by introducing water into the capsule, wherein the capsule comprises a compact of a powder containing at least one polysaccharide, wherein the Compact comprising 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 without the use of a polyole spacer.
  • these capsules are biodegradable and therefore environmentally friendly. However, with these capsules, it is difficult to set the flow resistance and thus the extraction properties with hot water to a desired value.
  • these capsules In order to process the previously described capsules with a coffee machine adapted to these coffee machines, these capsules must have a standardized size.
  • these should have a defined flow resistance so that the coffee in the coffee machine can be extracted from the capsules for the same time with the same water pressure at the same time. For example, the extraction time at a water pressure of 9 bar should not exceed 25 s.
  • the resistance to flow of such capsules depends on a variety of factors, such as the degree of grinding, the compression pressure with which the capsules are made, and other factors.
  • the present invention seeks to provide a capsule for the portionwise preparation of beverages from beverage powder, such as cocoa, tea and coffee, which is not only easy and inexpensive to produce, biodegradable and therefore environmentally friendly to dispose of the Capsule contents also over a longer period without appreciable loss of flavor stores, but which in particular can be easily adjusted to a defined and constant during the extraction process resistance.
  • beverage powder such as cocoa, tea and coffee
  • this object is achieved by a capsule for preparing a beverage from beverage powder, in particular coffee from ground coffee, by introducing water into the capsule, wherein the capsule comprises a compact of a powder mixture and the compact is coated with at least one coating layer comprising a crosslinked polysaccharide, the powder mixture of the compact i) comprising a polysaccharide-comprising powder having a first average particle size A and ii a) a polysaccharide-comprising powder having a different from the first average particle size A second average particle size B and / or b) a filler, preferably an inert filler, with one of the first average particle size A different or equal to the first mean particle size A. contains average particle size C.
  • This solution is based on the finding that by mixing in a powder mixture comprising a polysaccharide comprising powder having a first mean particle size A of a suitable amount of a polysaccharide powder having a suitable, different from the first mean particle size A second average particle size B and / or a filler, preferably an inert filler, with a suitable mean particle size C which is different from the first mean particle size A or the same as the first average particle size A and by subsequent compression of the powder mixture with a suitable pressing pressure, thus adjusting the throughflow properties of the compact can be that the capsule prepared therefrom, regardless of the type and degree of grinding of the polysaccharide used, in particular regardless of the type of coffee used and the Technologymahlgrades a selectable, defined and w During the extraction process constant flow resistance.
  • the capsules according to the invention can be processed regardless of the type of coffee and reliabilitymahigrades with a coffee machine to drink ready to drink with excellent and consistent quality, since the extraction time of the capsules according to the invention is the same regardless of the type of coffee used and thatmahlgrades for hot water. Consequently, the capsules according to the invention are also suitable in particular for fine or ground coffee even very fine grinding degree, which causes good extraction due to its large surface area, but because of the small capillaries between the fine powder grains without admixture of the second component ii) would have too high a flow resistance.
  • the addition of the second component ii) introduces a degree of freedom for the formulation of the powder mixture, which leads to an at least partial decoupling of the other otherwise interdependent parameters, namely freeness, density, weight of the compact, volume of the compact and type of coffee ,
  • the capsules according to the invention consist of a compact encased in at least one coating layer comprising a crosslinked polysaccharide
  • the capsules can also be disposed of in an environmentally friendly manner.
  • the at least one coating layer of a crosslinked polysaccharide is stable enough to provide the capsule with a sufficiently high transport protection and grip protection.
  • the capsule according to the invention also protects the capsule contents over a relatively long period of time without a noticeable loss of aroma occurring.
  • the capsule according to the invention is easy to produce in Kugeiform and is thus ideal for use PHg in a suitably adapted vending machines, since they can roll.
  • the capsule according to the invention comprises a compact composed of a powder mixture, wherein the powder mixture of the compact i) comprises a polysaccharide-comprising powder, particularly preferably ground coffee having a first mean particle size A and ii) a) a polysaccharide-comprising powder, more preferably ground coffee with a second average particle size B different from the first mean particle size A and / or b) a filler, preferably an inert filler, with a mean particle size C which is different from the first mean particle size A or the same as the first mean particle size A.
  • a polysaccharide-comprising powder particularly preferably ground coffee having a first mean particle size A and ii) a) a polysaccharide-comprising powder, more preferably ground coffee with a second average particle size B different from the first mean particle size A and / or b) a filler, preferably an inert filler, with a mean particle size C which is different from the first mean
  • the powder mixture of the compact contains, in addition to the polysaccharide-comprising powder having the first mean particle size A, a filler, preferably an inert filler, with an average particle size C which is different from the first mean particle size A or the same as the first mean particle size A.
  • a filler preferably an inert filler
  • an inert filler is understood to be a pulverulent material which is an approved foodstuff or an approved food additive and is preferably also stable to storage, odorless and tasteless.
  • particle size in the sense of the present invention means the average particle size and mean particle size the mean particle size dso, ie the value for the diameter which is less than 50% of the particles present.
  • a mixture of two particles with different average particle size (ie with different mean particle size dso) is therefore a mixture with bimodal particle size distribution.
  • a porous body such as a press cake from Trustmeh! can be with a fluid, eg water with specified properties.
  • This press cake is also referred to as a heap, since it consists of a bed of particles.
  • Such heaps can be described exactly as long as they are composed of a bed of spherical particles.
  • Descriptive parameters are the diameter dp, the void ratio or the porosity S and the capillary diameter dx. For example, a porosity of approx. 26% results for the densest sphere packing (R Keppier specific guess). If the aggregate of particles with different diameters or are not balls, an exact description is no longer possible and it must either experimental data, statistical methods or numerical simulation methods are used.
  • the effective (outer) porosity 8 is according to the formula
  • Vs represents the bulk volume
  • VP represents the particle volume
  • the extraction processes considered here are single-phase flow processes through porous bodies, so that capillary forces play no role, which means a simplification. Furthermore, the flow-through processes tend to be slower in nature, so that there is a laminar flow and thus the frictional forces and not the inertial forces determine the flow resistance. Therefore, the Darcy equation can be used, which was derived from empirical momentum balances on the basis of experimental investigations of sand fillings through which water flows. It is:
  • S is the porosity which can be determined according to the formula given above.
  • Another characterizing quantity is the permeability value derived from the permeability. He is still depicted here because there are values in literature for him to describe the permeability of a porous body;
  • An espresso barista achieves this optimal value through a corresponding degree of grinding of the coffee to a fine flour and by tempering or pressing in the filter holder.
  • the fine grinding also releases a large part of the inner, closed pores of the coffee beans, which enables optimal extraction.
  • different filter holders are in use.
  • RKB, G
  • KF 3.98 * 10 8 m / s
  • the value for KF matches very well with values from the literature for weakly porous bodies.
  • this low value for the porosity is due to the broad particle size distribution and is also explainable, because during the brewing process there is still swelling of the ground coffee and clogging of the capillaries by flushing out of ultrafine particles.
  • the first terms are fixed numerical values or constants, such as the dynamic viscosity of water h, and these are thus fixed.
  • the sizes A and I could be changed either by the geometry of the porous body or by an admixing of an inert mixing partner with the same size distribution of the ground coffee. This leaves the values for porosity and particle diameter constant, but it is at the same proportion of active ingredient, the size A / 1 increased at identical ratios and thus, for example, reduces the time for the flow or the specific flow resistance.
  • At least one powder comprising the polysaccharide having the first particle size A, the polysaccharide-comprising powder having the second particle size B (if present) and the filler having the particle size C (if present) is a water-insoluble material. More preferably, all of the polysaccharide-comprising powder having the first particle size A, the polysaccharide-containing powder having the second particle size B (if included), and the filler having the particle size C (if included) is a water-insoluble material.
  • water-insoluble material is understood as meaning a substance whose solubility in water at 23 ° C.
  • the powder comprising polysaccharide having the first particle size A and the polysaccharide-comprising powder having the second particle size B is coffee powder.
  • coffee powder throughout the present patent application means powder produced by grinding coffee beans, ie no soluble coffee. This ensures that no capsule material dissolves in the water during use of the capsule, so when flowing through the water, except for the extractable components that are extracted by the water from the capsule material. Due to this, the solids content and thus also the fürströmwider stood the capsule unchanged during the entire extra technischsvorgangs.
  • the powder mixture of the pellet of the capsule contains a polysaccharide-comprising powder having a first mean particle size A and ii) has a filler Substance with a mean particle size C equal to the first mean particle size A.
  • the capsule comprises a compact encased in at least one coating layer comprising a crosslinked polysaccharide, which contains a powder comprising comparatively fine polysaccharide, and more preferably comparatively fine ground coffee.
  • the mean particle size A of the powder comprising comparatively fine polysaccharide is 0.01 to less than 0.5 mm, more preferably 0.1 to 0.4 mm, particularly preferably 0.2 to 0.4 mm and most preferably 0, 25 to 0.35 mm.
  • Powder with such a mean particle size forms during pressing compacts with a relatively low porosity and thus with a relatively large flow resistance, therefore, for the processing in coffee machines, if any, poorly suited because they have a long extraction time for hot water to produce an extract of the polysaccharide and other ingredients from the compact.
  • a filler preferably an inert filler, having an average particle size C, which is identical to the first average particle size A, characterized in that by varying the proportion of the inert mixing partner, the Volume of the molding is increased at the same density. If this occurs uniformly in all three dimensions, the influence of the quadratically increasing number of capillaries outweighs the larger capillary length.
  • the flow resistance of the compact by admixing the filler is reduced by the fact that by varying the proportion of the inert mixing partner, the density of the molding can be adjusted at the same volume. This causes a different porosity due to the different capillarity.
  • the powders comprising the polysaccharide having the first particle size A and the filler having the particle size C are each water-insoluble.
  • the powder mixture of the compact at least 50 wt .-% of the polysaccharide comprising powder having the first average particle size A and 1 to 40 wt .-% of the filler, preferably inert filler containing identical mean particle size C, preferably at least 60% by weight of the polysaccharide-comprising powder having the first average particle size A and from 2 to 30% by weight of the filler, preferably inert filler, having the identical average particle size C contains.
  • the polysaccharide comprising powder so particularly preferably the ground coffee, a first particle size distribution and the filler has the same particle size distribution.
  • the total particle size distribution of the mixture is monomodal.
  • the particle size distribution is characterized by the diameters dgo and dio, where the same particle size distribution means that the ratio dgo / d-io for the ground coffee equals the corresponding ratio for the filler.
  • the particle size dgo means the value of the diameter which is less than 90% of the particles present, and the particle size dio the value of the diameter which is less than 10% of the particles present.
  • the powder mixture of the pellet of the capsule comprises a polysaccharide-comprising powder having a first mean particle size A and ii) a polysaccharide-comprising powder having a second mean particle size B different from the first mean particle size A and / or one Filler having a different from the first average particle size A mean particle size C, wherein the average particle size B and / or the average particle size C are smaller than the first average particle size A.
  • the capsule comprises a compact encased in at least one coating layer comprising a crosslinked polysaccharide comprising a powder comprising comparatively coarse polysaccharide, and more preferably comparatively coarse ground coffee.
  • the mean particle size A of the relatively coarse polysaccharide-comprising powder is 0.5 to 1.5 mm, more preferably 0.7 to 1.3 mm, more preferably 0.8 to 1.2 mm and most preferably 0.9 to 1, 1 mm.
  • the throughflow resistance of the compact is in this embodiment by admixing a polysaccharide comprising powder, more preferably ground coffee, with a mean particle size B and / or filler, more preferably an inert filler, with an average particle size C, which is smaller than the first mean particle size A are, thereby increased, that the hollow spaces between the coarse particles having the first average particle size A are at least partially filled by the finer particles with the average particle size B and C, and so the porosity of the compact is reduced.
  • the average particle size B of the polysaccharide-comprising powder is 0.01 to less than 0.5 mm, preferably 0.1 to 0.4 mm, particularly preferably 0.2 to 0.4 mm and most preferably 0.25 to 0.35 mm.
  • the average particle size C of the filler is 0.01 to less than 0.5 mm, preferably 0.1 to 0.4 mm, particularly preferably 0.2 to 0.4 mm and most preferably 0.25 to 0.35 mm.
  • powders comprising the polysaccharide having the first particle size A, the polysaccharide-containing powders having the second particle size B (if present) and the filler having the particle size C (if present) are each water-insoluble.
  • the powder mixture of the compact at least 50 wt .-% of the polysaccharide comprising powder having the first mean particle size A and 1 to 40 wt .-% of the polysaccharide powder with the second particle size B and / or the Filler, preferably inert filler, having average particle size C, preferably at least 60% by weight of the polysaccharide-comprising powder having the first average particle size A and from 2 to 30% by weight of the polysaccharide-comprising powder having the second average particle size B and / or filler, preferably inert filler, having the second average particle size C.
  • the powders comprising polysaccharide that is to say particularly preferably the coffee grounds, have a first particle size distribution with the first mean particle size A, and the powder comprising the polysaccharide having the average particle size B and / or the filler has a different particle size distribution.
  • the total particle size distribution of the mixture is bimodal.
  • the particle size distribution is characterized by the diameters dso and dio, where the same particle size distribution means that the ratio d9o / dio for the ground coffee is equal to the corresponding ratio for the filler.
  • the particle size deo means the value of the diameter, which is below 90% of the particles present, and the particle size dio the value of the diameter, which is less than 10% of the particles present.
  • the powder mixture of the pellet of the capsule comprises a polysaccharide-comprising powder having a first mean particle size A and ii) a polysaccharide-comprising powder having a second mean particle size B different from the first mean particle size A and / or one Filler with a different average of the first average particle size A mean particle size C, wherein the average particle size B and / or the average particle size C are greater than the first average particle size A.
  • the capsule comprises a compact encased in at least one coating layer comprising a crosslinked polysaccharide, which contains a powder comprising comparatively fine polysaccharide, and more preferably comparatively fine ground coffee.
  • the mean particle size A of the comparatively fine polysaccharide-comprising powder is 0.01 to less than 0.5 mm, preferably 0.1 to 0.4 mm, more preferably 0.2 to 0.4 mm and most preferably 0.25 up to 0.35 mm. Powder with such a mean particle size forms during pressing compacts with a comparatively low porosity and thus with a comparatively large flow resistance.
  • the naturalströmwiderstand of the compact in this embodiment by the admixing of a polysaccharide comprising powder, more preferably ground coffee, having an average particle size B and / or filler, more preferably an inert filler having an average particle size C, which is greater than the first mean particle sizes A are reduced.
  • a polysaccharide comprising powder, more preferably ground coffee, having an average particle size B and / or filler, more preferably an inert filler having an average particle size C, which is greater than the first mean particle sizes A are reduced.
  • the average particle size B of the polysaccharide-comprising powder is 0.5 to 1.5 mm, more preferably 0.6 to 1.2 mm, particularly preferably 0.7 to 1.2 mm, and all more preferably 0.8 to 1.2 mm.
  • the average particle size C of the filler preferably inert filler, is 0.5 to 1.5 mm, more preferably 0.6 to 1.2 mm, particularly preferably 0.7 to 1.2 mm and most preferably 0.8 to 1, 2 mm.
  • the polysaccharide-comprising powders having the first particle size A, the polysaccharide-containing powders having the second particle size B (if present) and the filler having the particle size C (if present) are each water-insoluble.
  • the powder mixture of the compact at least 50 wt .-% of the polysaccharide comprising powder having the first average particle size A and 1 to 40 wt .-% of the polysaccharide powder containing the second average particle size B and / or the filler, preferably inert filler, having the second average particle size C, preferably at least 60 wt .-% of the polysaccharide comprising powder having the first average particle size A and 2 to 30 wt .-% of Containing polysaccharide powder having the second average particle size B and / or the filler, preferably inert filler, having the second average particle size C.
  • the powders comprising polysaccharide that is to say particularly preferably the ground coffee, have a first particle size distribution with the first mean particle size A and the powders comprising the polysaccharide having the average particle size B and / or the filler have a different particle size distribution.
  • the total particle size distribution of the mixture is bimodal.
  • the particle size distribution is characterized by the diameters d90 and dio, where the same particle size distribution means that the ratio dgo / dio for the ground coffee is equal to the ratio for the filler.
  • the particle size dso means the value of the diameter which is less than 90% of the particles present, and the particle size d-io the value of the diameter which is less than 10% of the particles present.
  • the powder mixture of the pellet of the capsule contains a polysaccharide-comprising powder having a first average particle size A and ii) a filler having an elongated shape with an aspect ratio of greater than 2, preferably greater than 3 preferably greater than 5 and most preferably greater than 10.
  • the aspect ratio is understood here to be the quotient of the longest extent of the filler particle to the shortest extent of the filler particle.
  • Cellulosic fibers are preferably used as the filler.
  • fibrous filler such as in particular cellulose fibers, an increase in the porosity is achieved because along the elongated cellulose fibers form fine capillaries, which allow a better flow through.
  • the capsule comprises a compact encased in at least one coating layer comprising a crosslinked polysaccharide, which contains a powder comprising comparatively fine polysaccharide, and more preferably comparatively fine ground coffee.
  • the mean particle size A of the comparatively fine polysaccharide-comprising powder is 0.01 to less than 0.5 mm, preferably 0.1 to 0.4 mm, more preferably 0.2 to 0.4 mm and most preferably 0.25 up to 0.35 mm. Powder with such a mean particle size forms during pressing compacts with a comparatively low porosity and thus with a comparatively large flow resistance.
  • the longest extent of the fibrous filler preferably inert filler
  • the longest extent of the fibrous filler is 0.5 to 3.0 mm, more preferably 0.6 to 2.4 mm, particularly preferably 0.7 to 2.4 mm and most preferably 0.8 to 2.4 mm.
  • the shortest extent of the fibrous filler is one-third to one-eighth of the longest extent.
  • the polysaccharide-containing powder having the first particle size A and the filler having the particle size C are each water-insoluble.
  • the powder mixture of the compact at least 50 wt .-% of the polysaccharide comprising powder having the first average particle size A and 1 to 40 wt .-% of the fibrous filler, preferably inert filler and particularly preferably contains cellulose fibers, preferably at least 60 wt .-% of the polysaccharide comprising powder having the first mean particle size A and 2 to 30 wt .-% of the fibrous filler.
  • the present invention is not particularly limited.
  • good results are obtained when the powder mixture of the compact contains a polysaccharide-containing powder selected from the group consisting of coffee, tea, drinking chocolate, cocoa and milk powder.
  • good results are obtained when the powder mixture of the compact contains polysaccharide powder comprising ground coffee grounds.
  • the filler contained in the powder mixture from which the compact of the capsule according to the invention is composed is an inert filler, i. a filler which is an approved food or an approved food additive and is preferably also storage-stable, odorless and tasteless.
  • the filler contained in the powder mixture from which the compact of the capsule according to the invention is composed contains an inert material or preferably consists of an inert material which is particularly preferably selected from the group which consists of silicon dioxide, calcium silicates, cellulose, methyl cellulose, calcium carbonate, titanium dioxide, locust bean gum, aluminum silicates and any mixtures of two or more of the aforementioned materials.
  • compacted powder Under a compact is understood in the context of the present invention compacted powder. Good results are obtained, in particular, when the compact of the capsule according to the invention is obtainable by pressing a powder mixture, in particular a powder mixture containing coffee grounds, at a pressure of 1 to 100 MPa, preferably 5 to 50 MPa and particularly preferably 15 to 30 MPa. As a result, a sufficient compression is given so that a safe encasing of the compact can be made and a good oxygen barrier is achieved. At lower pressures, there is insufficient cohesion and at higher pressures there is too much compaction, which may relax again after removal from the press, which can lead to destruction of the capsules.
  • the compact may have any shape, such as the shape of a Kegeistumpfs, cone, Eilipsoids, cylinder, cuboid, a coffee bean or a ball.
  • the capsule according to the invention in the form of a ball, as a result, the ratio of surface to volume is the lowest, whereby the aroma is particularly well preserved.
  • the spherical shape makes it possible for the capsule to roll and can therefore be used particularly well in a beverage vending machine.
  • the crosslinked polysaccharide of the coating layer is obtained by crosslinking a polysaccharide with a crosslinking agent with or without the use of a polymethylene spacer.
  • 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.
  • alginates are biodegradable and provide a sufficiently stable sheath and protect the capsule contents, without a significant AromaverSust occurs.
  • alginates are capable of lowering the water hardness. An unpleasant acid taste is thereby 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 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 Introduction of divalent or higher valent cations, in particular alkaline earth metal ions, is then carried out by ionic or coordinative crosslinking of the anionic groups of the polysaccharide in order to form a stable coating layer.
  • 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 the 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 capsule content ie the polysaccharide pellet
  • the capsule content is at least substantially free of alkaline earth metal ions and especially calcium ions, by which it is understood that the pellet, except for any in the polysaccharide, was made from the pellet ,
  • the compact contained in the capsule, or at least 80% of the internal volume of the compact has an alkaline earth metal ion concentration and in particular calcium ion.
  • nenkonzentration of less than 1 mol / l preferably less than 0.1 mol / i, more preferably less than 0.001 mol / i, more preferably less than 0.001 moi / l, most preferably less than 0.0001 mol / l, and most preferably less than 0.00001 mol / l.
  • Under 80% of the internal volume of the compact is understood to mean the volume obtained when a spherical surface is stretched from the longest distance radially leading from the center to the outer surface of the compact about the point at 80% from the center to the outer surface of the section becomes.
  • Contamination of the compact with alkaline earth metal ions and in particular calcium ions can be prevented by preparing the alkaline earth metal ions and in particular calcium alginate coating by first contacting the compact with an alkali metal alginate solution and only then contacting the calcium alginate coating with an alkaline earth metal ion and in particular calcium ion-containing liquid, and not first contacted with an alkaline earth metal ion and in particular calcium ion-containing liquid before an alkali metal alginate solution is added.
  • 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 pellet 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 consists of 2 to 100, preferably 2 to 20, particularly preferably 2 to 10 and most preferably 2 to 5 calcium alginate layers encasing the compact.
  • the individual coating layers have thicknesses between 50 and 600 ⁇ m. Particular preference is given to layer thicknesses of 100 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 50 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 to facilitate the diffusion of the cross-linking agent, ie the calcium ions, into the sodium alginate as quickly as possible.
  • 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.
  • Another object of the present invention is a method for adjusting the flow resistance of a capsule, for preparing a drink from beverage powder, in particular coffee from ground coffee, by introducing water into the capsule, the method comprising the following steps: i) providing a compact from a powder mixture comprising a polysaccharide-comprising powder having a first average particle size A and ii) a) a polysaccharide-comprising powder having a second average particle size B different from the first mean particle size A and / or b) a filler having one of the first contains average particle size A different or equal to the first average particle size A mean particle size C, and
  • the present invention relates to a method for producing a capsule, which comprises the following steps:
  • a compact of a Puivermischung comprising a polysaccharide comprising powder having a first average particle size A and ii) a) a polysaccharide powder having a different from the first average particle size A second average particle size B and / or b) a filler with ii) an average particle size C which is different from the first mean particle size A or the same as the first mean particle size A, ii) contacting at least part and preferably the entire surface of the compact obtained in step i) with a solution of a polysaccharide in a solvent or with a dispersion of a polysaccharide in a dispersant, iii) optionally removing the compact from the solution or the dispersion of step ii),
  • step iv) bringing the pressed article obtained in step ii) or iii) into contact with at least one crosslinking agent
  • step iv) optionally removing the compact from the solution of step iv) and vi) drying the compact obtained in step iv) or v).
  • the contacting of the compact in step ii) is preferably carried out so that at least a part of the surface and preferably the entire surface of the compact is wetted with the solution or the dispersion of the polysaccharide.
  • the contacting of the compact in steps ii) and iv) is carried out independently by dipping, spraying or coating the compact with the solution or the dispersion of the polysaccharide or with the crosslinking agent.
  • the method according to the invention makes it possible to coat the compact uniformly, in particular even when the compact is spherical, without creating an edge or a seam.
  • the solvent or dispersant is preferably a water-based solvent or dispersant. Most preferably, the solvent or dispersant is water.
  • the compact is immersed in or sprayed with an aqueous 0.5 to 5% by weight alkali metal alginate solution in step ii).
  • the compact in step ii) is immersed in or sprayed with an aqueous 1 to 2% strength 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 compact in a simple dipping or spraying operation To produce the following steps a sufficiently stable sheath.
  • 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 over 5 wt .-%, whereby the drying is difficult.
  • the drying in step vi) can be carried out in different ways, with various drying methods have proved successful.
  • a very uniform drying can be achieved inter alia, but not exclusively, by drying in a stream of air in suitable channels, wherein the compact floats freely and dries evenly by its own rotation.
  • a contact drying on absorbent or warm surfaces has also proved successful.
  • Both principles can be combined in a kind of floating bed.
  • 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 puff.
  • 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.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Biodiversity & Conservation Biology (AREA)
  • Tea And Coffee (AREA)
  • Apparatus For Making Beverages (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne une capsule servant à préparer une boisson à partir de poudre de boisson, en particulier du café à partir de café moulu, en introduisant de l'eau dans la capsule. La capsule selon l'invention comprend un comprimé composé d'un mélange pulvérulent. Le comprimé est enrobé d'au moins une couche de revêtement comprenant un polysaccharide réticulé. Le mélange pulvérulent du comprimé contient : i) une poudre contenant du polysaccharide, présentant une première taille de particule moyenne (A) ; et ii) a) une poudre comprenant du polysaccharide présentant une deuxième taille de particule moyenne (B) différente de la première taille de particule moyenne (A) et/ou b) une matière de remplissage présentant une taille de particule moyenne (C) différente de la première taille de particule moyenne (A) ou identique à la première taille de particule moyenne (A).
EP19700700.8A 2018-01-15 2019-01-14 Poudre de boisson et capsule contenant une matière de remplissage, en particulier servant à préparer du café infusé Pending EP3710380A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18151614.7A EP3511266A1 (fr) 2018-01-15 2018-01-15 Poudre de boisson et capsule contenant une matière de charge, en particulier destinée a la préparation de café
PCT/EP2019/050827 WO2019138112A1 (fr) 2018-01-15 2019-01-14 Poudre de boisson et capsule contenant une matière de remplissage, en particulier servant à préparer du café infusé

Publications (1)

Publication Number Publication Date
EP3710380A1 true EP3710380A1 (fr) 2020-09-23

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EP18151614.7A Withdrawn EP3511266A1 (fr) 2018-01-15 2018-01-15 Poudre de boisson et capsule contenant une matière de charge, en particulier destinée a la préparation de café
EP19700700.8A Pending EP3710380A1 (fr) 2018-01-15 2019-01-14 Poudre de boisson et capsule contenant une matière de remplissage, en particulier servant à préparer du café infusé

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EP18151614.7A Withdrawn EP3511266A1 (fr) 2018-01-15 2018-01-15 Poudre de boisson et capsule contenant une matière de charge, en particulier destinée a la préparation de café

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Country Link
US (1) US20200369461A1 (fr)
EP (2) EP3511266A1 (fr)
JP (1) JP7411552B2 (fr)
KR (1) KR20200103112A (fr)
CN (1) CN111670149B (fr)
AU (1) AU2019207436A1 (fr)
BR (1) BR112020014163A2 (fr)
CA (1) CA3087904A1 (fr)
WO (1) WO2019138112A1 (fr)

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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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US20230232855A1 (en) * 2022-01-26 2023-07-27 ruben perez Biodegradable and Dissolvable Consumable Pod and a Method of Preparing an Instant Consumable

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Publication number Priority date Publication date Assignee Title
EP4331442A1 (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
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
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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CN111670149B (zh) 2022-10-11
JP2021519728A (ja) 2021-08-12
EP3511266A1 (fr) 2019-07-17
BR112020014163A2 (pt) 2020-12-08
KR20200103112A (ko) 2020-09-01
US20200369461A1 (en) 2020-11-26
AU2019207436A1 (en) 2020-07-30
JP7411552B2 (ja) 2024-01-11
WO2019138112A1 (fr) 2019-07-18
CA3087904A1 (fr) 2019-07-18
CN111670149A (zh) 2020-09-15

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