EP4363343A1 - Capsule, system comprising such a capsule and method implementing such a system for preparing a beverage product - Google Patents

Capsule, system comprising such a capsule and method implementing such a system for preparing a beverage product

Info

Publication number
EP4363343A1
EP4363343A1 EP22738419.5A EP22738419A EP4363343A1 EP 4363343 A1 EP4363343 A1 EP 4363343A1 EP 22738419 A EP22738419 A EP 22738419A EP 4363343 A1 EP4363343 A1 EP 4363343A1
Authority
EP
European Patent Office
Prior art keywords
region
capsule
code
absorption
membrane
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
EP22738419.5A
Other languages
German (de)
French (fr)
Inventor
Alexandre PUGLIESE
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP4363343A1 publication Critical patent/EP4363343A1/en
Pending legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B65D85/8058—Coding means for the contents
    • 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
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B65D51/245—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes provided with decoration, information or contents indicating devices, labels
    • 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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • 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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B65D81/267—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being in sheet form
    • 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
    • B65D2203/00—Decoration means, markings, information elements, contents indicators
    • B65D2203/06—Arrangements on packages concerning bar-codes

Definitions

  • Capsule system comprising such a capsule and method implementing such a system for preparing a beverage product
  • the present invention is directed to a capsule for preparing a beverage product like coffee, tea, flavored water, minerally enriched water, soup etc.
  • the invention is further directed to a system comprising such a capsule and a beverage preparation machine.
  • the present invention is also directed to a method for preparing a beverage product using such a capsule and such a system.
  • a beverage preparation machine for receiving a capsule, for delivering a liquid into the capsule where it mixes with a comestible product, and for dispensing the mixed beverage product.
  • Some known capsules have a membrane or a specific surface bearing an optical code, which can be sensed by a sensor like a camera of the beverage preparation machine and which carries capsule information.
  • a known beverage preparation machine comprises a control unit for setting the preparation parameters and/or controlling the delivery of liquid into the capsule in accordance with the capsule information.
  • the beverage preparation machine may contain moisture, like residual liquid or beverage product, in the chamber where the capsule is received. Such moisture might be present between the camera and the optical code, thus impairing the sensing of the optical code by the camera. As a result, the control unit can thus not receive the capsule information carried by the optical code. This might in turn entail that the beverage preparation machine cannot properly prepare the beverage product or might stop the preparation of the beverage product.
  • the present invention is directed to a capsule, for preparing a beverage product, comprising:
  • a membrane configured to be fastened to the body so as to close the cavity, wherein the membrane defines an outer region that faces away from the cavity when the membrane closes the cavity, wherein the membrane comprises a code region located at the outer region, the code region including a code carrying capsule information, the code being optically detectable, and wherein the outer region comprises an absorption region having a moisture absorption- ability selected such that the absorption region is able to absorb water in an amount of at least o.i mg/cm 2 .
  • the capsule according to this aspect enhances the reliability of the sensing of the code, since the absorption region may absorb some moisture that could otherwise impair the sensing of the code by the sensor.
  • the sensor may thus reliably sense the code, since there is no or not much moisture in between the sensor and the code.
  • the moisture absorption-ability may be determined by the test procedure ASTM D570 - 98(2018) usually referred to as Water Absorption 24 Hour/Equilibrium.
  • the specimen e.g., the absorption region or rest of the membrane
  • ASTM D570 - 98(2018) usually referred to as Water Absorption 24 Hour/Equilibrium.
  • the specimen e.g., the absorption region or rest of the membrane
  • the specimen is dried in an oven for a specified time and under a specified temperature.
  • the dried specimen is cooled in a desiccator for a specified cooling time and under a specified temperature.
  • the specimen is weighed a first time to measure its dry weight.
  • the specimen is immerged in water at specified conditions, for example 23°C for 24 hours or, alternately, until equilibrium, that is, until the specimen no longer absorbs water.
  • the specimen is weighed to measure its wet weight.
  • the difference between the wet weight and the dry weight represents the weight of water absorbed by the specimen, which corresponds to a given volume of water absorbed under standard conditions for temperature and pressure. This difference divided by the dry weight and multiplied by 100 represents the Percent Water Absorption. For specific process and test parameters, one should refer to the above-mentioned test procedure.
  • the present invention is directed to a capsule, for preparing a beverage product, comprising:
  • a body defining a cavity configured to contain a comestible product
  • a membrane configured to be fastened to the body so as to close the cavity
  • the membrane defines an outer region that faces away from the cavity when the membrane closes the cavity
  • the membrane comprises a code region located at the outer region, the code region including a code carrying capsule information, the code being optically detectable
  • the outer region comprises an absorption region having a moisture absorption- ability higher than the moisture absorption-ability of at least part of the rest of the outer region.
  • the capsule according to this aspect enhances the reliability of the sensing of the code, since the absorption region may absorb some moisture that would otherwise impair the sensing of the code.
  • the sensor may thus reliably sense the code, since there is no or not much moisture in between the sensor and the code.
  • capsule may refer to any receptacle enclosing a beverage ingredient in a dry, liquid, solid e.g. powdery, pasty and/or other form.
  • a capsule may have rigid or soft body and/or membrane.
  • the body and membrane (envelope) may be generally made of a same material or of different materials.
  • the body and membrane (envelope) may generally have the same shape or different shapes.
  • the capsule may be hermetically sealed or be partially or totally porous.
  • the term “capsule” may also correspond to single serve container, pod or sachet.
  • the term “beverage product” may refer to a drinkable liquid or to an edible or comestible liquid, for example a soup.
  • the term “beverage preparation” and its derivatives may refer to any kind of interaction between a liquid and the product contained in the capsule, for example , mixing, dissolving, infusing or extracting with or without the pressure of a fluid like water or steam.
  • the term “the rest of the outer region” may refer to a region defined by the exterior part of the membrane minus the absorption region.
  • absorption-ability is a synonym to “moisture absorption-ability”.
  • the cavity may have a closed end.
  • Such closed end may be formed by a wall, which may be part of the body or secured to the body.
  • such closed end may be formed by a foil, which may be fastened to the body.
  • the absorption-ability of the absorption region may be higher than the absorption-ability of at least the immediate surrounding of the absorption region, such as within less than 5 mm away from the absorption region. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of all of the rest of the outer region, while an inner layer of the membrane, if present, may have a higher absorption-ability than the absorption region. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the rest of the membrane, including an inner region of the membrane.
  • the absorption-ability of the absorption region may be higher than the absorption-ability of the body. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the rest of the outer region.
  • the absorption region and the code region maybe configured such that: the absorption region is the code region, or the absorption region comprises at least part of the code region, or the code region comprises at least part of the absorption region, and/or the absorption region extends over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region, and/or the absorption region is arranged coaxially or concentrically with respect to the code region.
  • the absorption region and code region with respect to the outer region make it possible to manufacture the membrane relatively easily, while ensuring that the code may be read reliably and quickly.
  • the coaxial or concentrical arrangement of the absorption region with respect to the code region can ensure that the code is protected from moisture all around.
  • the moisture absorption-ability of the absorption region may be such that the absorption region is able to absorb water in an amount of at leasto,05 mL (equivalent to 0.05 mg of water) in less than 1,5 s, preferably in less than 1 s.
  • the code region may absorb a significant amount of moisture in a relatively short time, thereby enabling the sensor to quickly sense the code.
  • the code region may belong to the rest of the outer region, in which case the absorption region is distinct from the code region and the code region has a lower absorption-ability than the absorption region.
  • the absorption may be surrounding the code region partly or entirely.
  • the absorption region may catch some moisture or water droplets before they reach the code region, and thus enable the sensor to reliably read the code.
  • the code region may be water repellant or hydrophobic or include a water repellant or hydrophobic material or structure.
  • the code may be printed on an inner side of an outermost and transparent layer of the membrane.
  • the code region may repel water present on the membrane, like droplets, which then gets absorbed by the absorption region, thereby enabling the sensor to quickly sense the code.
  • the code region may extend over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region, and/or the code may extend over between 50% and 100%, for example 100%, optionally between 70% and 90%, of the code region, the code region being preferably located at a central area of the membrane in a front view.
  • the code region may be relatively small, such that only a small fraction of the outer region may have a higher absorption-ability. This may enhance the shelf life of the capsule, in particular in case a part of the outer region is impervious to water. Also, the code may extend over a major part of the code region, which make it possible to minimize the area occupied by the code region.
  • a central arrangement of the code region may facilitate the sensing of the code by the sensor. It may also be easier to arrange an sensor in a beverage preparation machine.
  • the membrane may be fastened to the body directly or indirectly, for example via an insert arranged between the membrane and the body.
  • the membrane may comprise at least two layers, and the code region and the absorption region may be part of the outermost layer of the at least two layers, at least part of the other layer(s) of the membrane being preferably impervious to water.
  • the absorption region may absorb moisture only in a limited depth of the membrane, which may enhance the shelf life of the capsule, in particular in case the rest of the membrane is partially or completely impervious to water.
  • the outermost layer may form the exterior of the membrane, that is, the part of the membrane that is exposed to the exterior of the capsule.
  • the rest of the outer region may absorb moisture only in a limited depth, which may enhance the shelf life of the capsule, in particular in case the code region is partially or completely impervious to water.
  • the moisture absorption-ability of the absorption region may be provided by a structuring, for example by a laser etching, of a portion of the outer region, or the moisture absorption-ability of the absorption region is provided by the material forming the absorption region, said material preferably including at least one of paper, cardboard, cotton, and a polymer-based membrane having hydrophilic proprieties.
  • a structuring for example by a laser etching
  • the material forming the absorption region said material preferably including at least one of paper, cardboard, cotton, and a polymer-based membrane having hydrophilic proprieties.
  • the absorption region and the rest of the membrane exterior may be made out of the same material, and in a subsequent step the absorption region may be provided by structuring the material.
  • the manufacturing of the membrane exterior may be relatively simple, and the absorption region may be integral with or secured to the rest of the membrane exterior.
  • the membrane exterior may include a first material or structure forming the absorption region and, next to it, a second material or structure that may for instance be impervious to water.
  • the absorption region may include only one of these materials.
  • the absorption region may include more than one of these materials.
  • At least part of the rest of the outer region may be impervious to water.
  • shelf life of the capsule maybe enhanced, since no or not much moisture may ingress the stored capsule.
  • the code may be configured to be sensed by the sensor under visible light, either polychromatic or monochromatic light, and/or under an ultraviolet light. In some other embodiments, the code may have electric, magnetic or radioactive properties, so as to be sensed by a corresponding sensor.
  • the code may be applied on a sheet element, for example a sticker, the sheet element forming the code region.
  • the code region may easily be provided on the membrane.
  • any one the afore-detailed aspects may include at least one of an imprint, an embossing, and a coating, the code being preferably any optically identifiable code, such as a linear or one-dimensional barcode, a matrix or two- dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text.
  • OID object identifier
  • Such a code may easily be read by a sensor and processed by a control unit.
  • the code has a contrast ratio of at least 2:1, preferably of at least 3:1, with respect to an area surrounding the contour of the code.
  • the capsule information may comprise i) information about the comestible product and/or ii) beverage preparation parameters and/or instructions, e.g., to be processed by a beverage preparation machine.
  • such capsule information may be displayed to the user and/ or it may be used by a beverage preparation machine to automatically prepare a beverage product with the capsule.
  • the cavity may contain the comestible product, e.g., in a powdery, gel, pasty or liquid form.
  • the comestible product may be any one of a coffee powder, flavor, plant element e.g. fruit or leaves, minerals, sugar, caffeine, vitamins, etc .
  • the present invention is directed to a system, for preparing a beverage, comprising: a capsule according to any one of the preceding aspects and embodiments, and a beverage preparation machine having:
  • a sensor arranged to optically sense the code when the capsule is in the chamber, the sensor comprising for example a camera,
  • a liquid delivery unit configured for delivering a liquid to the capsule when the capsule is in the chamber, so as to prepare a beverage product
  • control unit configured for receiving the capsule information carried by the sensed code and for processing the capsule information, preferably by controlling the liquid delivery unit according to the capsule information.
  • the present invention is directed to a method, for preparing a beverage, comprising:
  • the control unit preferably by controlling the liquid delivery unit so as deliver a liquid to the capsule when the capsule is in the chamber, in order to prepare a beverage product according to the capsule information, wherein moisture close to the membrane is at least partially absorbed by the absorption region when the capsule is in the chamber.
  • Such a method may prepare a beverage product with enhanced reliability in the implementation of the appropriate recipe, since the code may be sensed with an enhanced reliability.
  • Fig. 1 shows a schematic exploded perspective view of a capsule according to an embodiment.
  • Fig. 2 shows a schematic perspective view of the capsule of Fig. 1,
  • Fig. 3 shows a schematic cross-section of a portion of a membrane suitable for the capsule of Figs. 1-2,
  • Fig. 4 shows a schematic cross-section of a portion of another membrane suitable for the capsule of Figs. 1-2
  • Fig. 5 shows a schematic half cut-out perspective side view of a part of a system according to an embodiment including a beverage preparation machine and a capsule according to an embodiment shortly after the capsule was inserted into the beverage preparation machine
  • Fig. 6 shows a view similar to Fig. 5 when the capsule has reached a brewing chamber of the beverage preparation machine
  • Fig. 7 shows a view similar to Fig. 6 when the brewing chamber starts closing
  • Fig. 8 shows a view similar to Fig. 7 when the brewing chamber is enclosing the capsule and a sensor of the beverage preparation machine may sense the code carried by the capsule in accordance with a step of a method according to an embodiment
  • Fig. 9 shows a flow diagram illustrating a method according to an embodiment. Detailed description
  • Figs. 1, 2 and 3 show an embodiment of a capsule 1 suitable for preparing a beverage product, as well as particular details and parts thereof.
  • the capsule 1 comprises a body 2, which defines a cavity 4 configured to contain a comestible product 5, for example a coffee powder, flavor, plant element e.g. fruit or leaves, minerals, sugar, caffeine, and/or vitamins.
  • the body 2 may generally have a frustoconical shape or a cup shape.
  • the body 2 may have a side wall 6, an end wall 8 that closes the body 2 on one side, and an annular rim 10 around the opening of the cavity 4.
  • the side wall 6 may be integral with the end wall 8, for example one-piece.
  • the body 2 may be relatively rigid.
  • the body 2 may be made out of aluminum. Alternatively, the body 2 may be made of a fiber-based material that is recyclable and/or biodegradable.
  • the capsule 1 further comprises a membrane 12.
  • the membrane 12 may be fastened to the body 2 so as to close the cavity 4.
  • the membrane 12 may generally have a circular shape, which is adapted to cover the open end of the body 2.
  • the membrane 12 may be relatively flexible.
  • the membrane 12 may comprise any material suitable for closing the cavity 4, in particular hermetically, such as a laminate of including plastic foils and/or aluminum foils.
  • the membrane 12 may have a fastening annular region glued or welded onto the annular rim 10.
  • the membrane 12 may be fastened to the body 2 directly or indirectly, for example via a not-shown insert arranged between the membrane 12 and the body 2.
  • the membrane 12 defines an outer region 14 that faces away from the cavity 4 when the membrane 12 closes the cavity 4, as shown in Fig. 2.
  • the outer region 14 of the membrane 12 is thus exposed to the exterior 16 of the membrane 12, hence to the air surrounding the capsule 1.
  • the membrane 12 may define an inner region 18 which is not shown but pointed at in Fig. 1 and which faces the cavity 4 when the membrane 12 closes the cavity 4 (Fig. 2).
  • the membrane 12 comprises a code region 20, which includes a code 21 carrying capsule information.
  • the code region 20 is located at the outer region 14.
  • the code 21 is optically detectable.
  • the code 21 may be formed of any optically detectable data.
  • the capsule information may preferably comprise i) information about the comestible product 5 and/or ii) beverage preparation parameters and / or instructions, e.g., to be processed by a beverage preparation machine.
  • the code 21 may be formed of any optically identifiable code, such as a barcode e.g. a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text, etc.
  • the code 21 may include at least one of an imprint, an embossing, and a coating.
  • the code 21 may contain ink which can be sensed optically by a sensor 106 (Figs. 5-8) under visible light and/or in ultraviolet light.
  • the code may alternatively be formed of any electrically or magnetically identifiable code such as a conductive insert or a magnetically detectable element of or positioned on the capsule.
  • the outer region 14 comprises an absorption region 22, which has a moisture absorption-ability selected such that the absorption region 22 is able to absorb water in an amount of at least 0.1 mg/cm 2 (which is equivalent to 0.1 ml/cm 2 ).
  • the moisture absorption-ability of the absorption region 22 may be such that the absorption region 22 is able to absorb water in an amount of at least 0.05 mg (equivalent to 0,05 mL) in less than 1,5 s, preferably in less than 1 s.
  • the absorption ability corresponds to an amount of water by surface unit (here we use mg/cm 2 however ml/cm 2 could equally be used) as the quantity of water that is absorbed on a specific surface is indeed function of the surface of the element absorbing said quantity of water.
  • the proposed value is o.i mg/cm 2 corresponds to two drops of water on a surface of l cm 2 .
  • the absorption region 22 may be the code region 20.
  • the absorption-ability of the absorption region 22 is higher than the absorption-ability of at least part of the rest of the outer region 14.
  • the rest of the outer region 14 is represented by an annular region that is defined as the disc forming the membrane 12 minus the disc forming the absorption region 22 or code region 20.
  • the absorption-ability of the absorption region 22 may be higher than the absorption-ability of the rest of the outer region 14.
  • the absorption region 22 may cover 10% of the outer region 14.
  • the code 21 may cover about 90% of the code region 20.
  • the code region 20 may preferably be located at a central area of the membrane 12 in a front view, or in another area, depending on the design of the extraction unit of the beverage preparation machine 102 and on the relative positioning of the capsule 1 and the sensor 106.
  • the membrane 12 may comprise two or more layers, which include an outermost layer 12.1 and one or more inner layer(s) 12.2.
  • the outermost layer 12.1 may form the exterior 16 of the membrane 12, that is, the part of the membrane 12 that is exposed to the exterior 16 of the capsule 1.
  • the absorption region 22, hence also the code region 20, may be part of the outermost layer 12.1.
  • the outermost layer 12.1 may be configured to provide the afore-detailed absorption-ability to absorption region 22.
  • the inner layer(s) 12.2 may be impervious to water.
  • the absorption-ability of the absorption region 22 may be substantially equal to the absorption-ability of the rest of the outer region 14, namely the outermost layer 12.1.
  • moisture may be absorbed not only by the outer region 14 but also by the entire outermost layer 12.1, thus enhancing the reliability of the sensing of the code 21, by the sensor 106.
  • the code 21 may be applied on a sheet element, for example a sticker, which may form the code region 20.
  • the entire outermost layer 12.1, which forms the rest of the outer region 14 aside the absorption region 22, may be impervious to water.
  • the absorption region 22 may be made of any material having hydrophilic proprieties, such as paper or cotton, while the rest of the outer region 14 may be made of any material having hydrophobic proprieties.
  • the absorption-ability of the absorption region 22, herein the code region 20, is higher than the absorption-ability of the rest of the outer region 14, namely the outermost layer 12.1.
  • the absorption region 22 may absorb moisture only in a limited depth of the membrane 12, since the moisture absorbed by the absorption region 22, at the code 21, will not be able to migrate through the underlying impervious layer(s), either the inner layer 12.2 in Fig. 3 or the outermost layer 12.1 in Fig. 4.
  • the absorption-ability of the absorption region 22 is such that the absorption region 22 is able to absorb water in an amount of at least 0,05 mL. This amount is sufficient to enhance the sensing of the code 21.
  • the absorption-ability of the absorption region 22 may be provided by the material forming the absorption region 22, hence the code region 20.
  • This material may be a material having hydrophilic proprieties, e.g. paper or cotton.
  • the absorption-ability of the c absorption region 22 may be provided by a structuring, for example by a laser etching, of a portion of the outer region 14 that forms the absorption region 22.
  • Figs. 5, 6, 7 and 8 illustrate a system 101 for preparing a beverage product.
  • the system 101 comprises a capsule 1 similar to the capsule 1 detailed hereinbefore.
  • the system 101 further comprises a beverage preparation machine 102.
  • the beverage preparation machine 101 is configured to allow interaction of a liquid, like water, with the comestible product 5, e.g. by way of infusion, extraction with or without fluid pressure, dissolution and the like to thus prepare a beverage product like coffee, tea, soup, flavored water, minerally enriched water, etc.
  • the beverage preparation machine 102 has:
  • a sensor 106 arranged to optically sense the code 21 when the capsule 1 is received in the chamber 104,
  • liquid delivery unit 108 which is partially shown in Figs. 5-8 and which is configured for delivering the liquid into the capsule 1 when the capsule 1 is in the chamber 104, such that the liquid may interact with the comestible product 5 in order to prepare the beverage product, and
  • control unit 110 configured for receiving the capsule information carried by the sensed code 21 and for processing the capsule information.
  • the beverage preparation machine 102 may further comprise an insertion conduct 111 and a capsule holder 112.
  • the insertion conduct 111 may be configured to allow a capsule 1 to be inserted in the beverage preparation machine 102.
  • the inserted capsule 1 may reach the chamber 104 under the action of gravity.
  • the capsule holder 112 may be configured to hold the body 2 of the capsule 1.
  • the capsule holder 112 may be moveable in translation relative to the liquid delivery unit 108 between: i) a first position (Fig. 5), in which the capsule 1 may enter the chamber, and ii) a second position (Fig. 8), in which the liquid may be delivered into the capsule 1 and the beverage product may be prepared.
  • the sensor 106 may comprise a camera suitable for sensing the code 20 under visible light or ultraviolet fight.
  • the sensor 106 may be arranged to sense the code 21 at the time the sensor 106 is located close to or into contact to the code region 20. Further, the sensor 106 may be arranged to sense the code 21 that is located at a central area of the membrane 12 in a front view as illustrated in Fig. 2.
  • any water or moisture remaining on the surface of the camera may be absorbed by the absorption region 22.
  • the absorption region 22 is the code region 20
  • the code region may directly absorb the water present at the surface of the camera, i.e. 1 or 2 drops of water on a surface of about 0.05 cm 2 (sensing surface of the camera. These one or two water drops can be quantified as being about 0,05 mL to 0,1 mL of water (equivalent to 0.05 mg to 0.1 mg of water).
  • the liquid delivery unit 108 may be controlled by the control unit no based on the capsule information carried by the code 21.
  • the liquid delivery unit 108 may deliver the liquid into the capsule 1 via a delivering needle 114.
  • the beverage preparation machine 102 may further comprise a discharge device 116, which preferably includes a discharging needle 118 for discharging the beverage product out of the capsule 1 after interaction of the liquid with the comestible product 5.
  • the delivering needle 114 and the discharging needle 118 may be known hollow needles or canulae.
  • the capsule holder 112 may move back to the first position (Fig. 5), in order to let the used capsule 1 to be ejected out of the chamber 104.
  • Fig. 9 illustrates a method 201 for preparing a beverage product.
  • the method 201 may comprise a first step 202 of providing the system 101 including the beverage preparation machine 102 and a capsule 1.
  • a second step 204 as also visible in Fig. 5, the capsule 1 is inserted, which can be made by a user, in the insertion conduct 111 until it arrives in the chamber 104 in front of the capsule holder 112.
  • the sensor 106 optically senses the code 21 when the capsule 1 is in the chamber 104, for example (Fig. 8) and the sensor 106 may be positioned close to or into contact with the code region 20.
  • condensed moisture present at the code region 20 may be at least partially absorbed by the absorption region 22 when the capsule 1 is received in the chamber 104. Indeed, following a beverage preparation, the warm air in the chamber 104 may contain humidity, which might then condense on the next capsule 1 to be received in the chamber 104, which capsule 1 is usually colder than the chamber 104 and the warm air therein.
  • the control unit 110 receives the capsule information carried by the sensed code 21.
  • the transmission of the capsule information may occur wirelessly or through a wire.
  • the capsule information may be transmitted and received according to any suitable data exchanging standard.
  • the control unit no processes the capsule information. This can be performed in a known manner.
  • the capsule information may contain any information about the comestible product 5 and/or about optimal parameters for processing the capsule 1, like temperature, pressure, volume of the liquid to be delivered into the capsule 1 and so on.
  • the processing step 210 includes a sixth, optional step 212 of controlling the liquid delivery unit 108 based on the capsule information, which yields a step 214 of delivering the liquid into the capsule 1 via the delivering needle 114 when the capsule 1 is received in the chamber 104.
  • the liquid may interact with the comestible product 5 in order to prepare the beverage product.
  • the beverage product may be discharged via the discharge device 116, preferably via the discharging needle 118.
  • the beverage product may be discharged and channeled so as to be dispensed in a not shown user’s cup.
  • the capsule holder 112 is moved back to the first position (Fig. 5), in order to let the used capsule 1 to be ejected out of the chamber 104.
  • the present invention is not limited to the embodiments as described herein above as long as being covered by the appended claims.

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Abstract

The present invention is directed to a capsule (1), for preparing a beverage product, comprising: - a body (2) defining a cavity configured to contain a comestible product, - a membrane (12) configured to be fastened to the body (2) so as to close the cavity,wherein the membrane (12) defines an outer region (14) that faces away from the cavity when the membrane (12) closes the cavity, wherein the membrane (12) comprises a code region (20) located at the outer region (14), the code region (20) including a code (21) carrying capsule information, the code (21) being optically detectable, and wherein the outer region (14) comprises an absorption region (22) having a moisture absorption-ability selected so as to absorb water in an amount of at least 0.1 mg/cm2.

Description

Capsule, system comprising such a capsule and method implementing such a system for preparing a beverage product
1. Field of the invention
The present invention is directed to a capsule for preparing a beverage product like coffee, tea, flavored water, minerally enriched water, soup etc. The invention is further directed to a system comprising such a capsule and a beverage preparation machine. The present invention is also directed to a method for preparing a beverage product using such a capsule and such a system.
2. Technical background
It is known in the prior art to use a beverage preparation machine for receiving a capsule, for delivering a liquid into the capsule where it mixes with a comestible product, and for dispensing the mixed beverage product. Some known capsules have a membrane or a specific surface bearing an optical code, which can be sensed by a sensor like a camera of the beverage preparation machine and which carries capsule information. A known beverage preparation machine comprises a control unit for setting the preparation parameters and/or controlling the delivery of liquid into the capsule in accordance with the capsule information.
However, the beverage preparation machine may contain moisture, like residual liquid or beverage product, in the chamber where the capsule is received. Such moisture might be present between the camera and the optical code, thus impairing the sensing of the optical code by the camera. As a result, the control unit can thus not receive the capsule information carried by the optical code. This might in turn entail that the beverage preparation machine cannot properly prepare the beverage product or might stop the preparation of the beverage product.
3. Summary of the invention
It is thus an object of the present invention to provide a capsule, a system and a method, which allow for, or at least contribute to, a highly reliable and, advantageously, quick sensing of a code carried by the capsule, in particular when moisture is present in the beverage preparation machine. According to an aspect, the present invention is directed to a capsule, for preparing a beverage product, comprising:
- a body defining a cavity configured to contain a comestible product,
- a membrane configured to be fastened to the body so as to close the cavity, wherein the membrane defines an outer region that faces away from the cavity when the membrane closes the cavity, wherein the membrane comprises a code region located at the outer region, the code region including a code carrying capsule information, the code being optically detectable, and wherein the outer region comprises an absorption region having a moisture absorption- ability selected such that the absorption region is able to absorb water in an amount of at least o.i mg/cm2.
Thus, the capsule according to this aspect enhances the reliability of the sensing of the code, since the absorption region may absorb some moisture that could otherwise impair the sensing of the code by the sensor. The sensor may thus reliably sense the code, since there is no or not much moisture in between the sensor and the code.
The moisture absorption-ability may be determined by the test procedure ASTM D570 - 98(2018) usually referred to as Water Absorption 24 Hour/Equilibrium. As a general description of this test, the specimen (e.g., the absorption region or rest of the membrane) is dried in an oven for a specified time and under a specified temperature. Then, the dried specimen is cooled in a desiccator for a specified cooling time and under a specified temperature. Immediately upon cooling, the specimen is weighed a first time to measure its dry weight. Then, the specimen is immerged in water at specified conditions, for example 23°C for 24 hours or, alternately, until equilibrium, that is, until the specimen no longer absorbs water. Then, the specimen is weighed to measure its wet weight. The difference between the wet weight and the dry weight represents the weight of water absorbed by the specimen, which corresponds to a given volume of water absorbed under standard conditions for temperature and pressure. This difference divided by the dry weight and multiplied by 100 represents the Percent Water Absorption. For specific process and test parameters, one should refer to the above-mentioned test procedure.
According to another aspect, the present invention is directed to a capsule, for preparing a beverage product, comprising:
- a body defining a cavity configured to contain a comestible product, - a membrane configured to be fastened to the body so as to close the cavity, wherein the membrane defines an outer region that faces away from the cavity when the membrane closes the cavity, wherein the membrane comprises a code region located at the outer region, the code region including a code carrying capsule information, the code being optically detectable, and wherein the outer region comprises an absorption region having a moisture absorption- ability higher than the moisture absorption-ability of at least part of the rest of the outer region.
Thus, the capsule according to this aspect enhances the reliability of the sensing of the code, since the absorption region may absorb some moisture that would otherwise impair the sensing of the code. The sensor may thus reliably sense the code, since there is no or not much moisture in between the sensor and the code.
In the present application, the term “capsule” may refer to any receptacle enclosing a beverage ingredient in a dry, liquid, solid e.g. powdery, pasty and/or other form. For example, a capsule may have rigid or soft body and/or membrane. The body and membrane (envelope) may be generally made of a same material or of different materials. The body and membrane (envelope) may generally have the same shape or different shapes. The capsule may be hermetically sealed or be partially or totally porous. The term “capsule” may also correspond to single serve container, pod or sachet.
In the present application, the term “beverage product” may refer to a drinkable liquid or to an edible or comestible liquid, for example a soup. In the present application, the term “beverage preparation” and its derivatives may refer to any kind of interaction between a liquid and the product contained in the capsule, for example , mixing, dissolving, infusing or extracting with or without the pressure of a fluid like water or steam.
In the present application, the term “the rest of the outer region” may refer to a region defined by the exterior part of the membrane minus the absorption region.
In the present application, in order to compare moisture absorption-abilities, like the moisture absorption-ability of the absorption region with the moisture absorption- ability of a part of the rest of the outer region, one may take specimens or samples having the same volumes and shapes.
In the present disclosure, the term “absorption-ability” is a synonym to “moisture absorption-ability”.
In some embodiments, the cavity may have a closed end. Such closed end may be formed by a wall, which may be part of the body or secured to the body. Alternatively, such closed end may be formed by a foil, which may be fastened to the body.
In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of at least the immediate surrounding of the absorption region, such as within less than 5 mm away from the absorption region. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of all of the rest of the outer region, while an inner layer of the membrane, if present, may have a higher absorption-ability than the absorption region. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the rest of the membrane, including an inner region of the membrane.
In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the body. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the rest of the outer region.
According to an embodiment of any one the afore-detailed aspects and embodiments, the absorption region and the code region maybe configured such that: the absorption region is the code region, or the absorption region comprises at least part of the code region, or the code region comprises at least part of the absorption region, and/or the absorption region extends over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region, and/or the absorption region is arranged coaxially or concentrically with respect to the code region. Thus, such arrangements of the absorption region and code region with respect to the outer region make it possible to manufacture the membrane relatively easily, while ensuring that the code may be read reliably and quickly. Besides, the coaxial or concentrical arrangement of the absorption region with respect to the code region can ensure that the code is protected from moisture all around.
According to an embodiment of any one the afore-detailed aspects and embodiments, the moisture absorption-ability of the absorption region may be such that the absorption region is able to absorb water in an amount of at leasto,05 mL (equivalent to 0.05 mg of water) in less than 1,5 s, preferably in less than 1 s.
Thus, when the absorption region corresponds to the code region, the code region may absorb a significant amount of moisture in a relatively short time, thereby enabling the sensor to quickly sense the code.
In some other embodiments, the code region may belong to the rest of the outer region, in which case the absorption region is distinct from the code region and the code region has a lower absorption-ability than the absorption region. Preferably, the absorption may be surrounding the code region partly or entirely. Thus, the absorption region may catch some moisture or water droplets before they reach the code region, and thus enable the sensor to reliably read the code.
In the preceding embodiments, the code region may be water repellant or hydrophobic or include a water repellant or hydrophobic material or structure. Preferably, the code may be printed on an inner side of an outermost and transparent layer of the membrane.
Thus, the code region may repel water present on the membrane, like droplets, which then gets absorbed by the absorption region, thereby enabling the sensor to quickly sense the code.
According to an embodiment of any one the afore-detailed aspects and embodiments, the code region may extend over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region, and/or the code may extend over between 50% and 100%, for example 100%, optionally between 70% and 90%, of the code region, the code region being preferably located at a central area of the membrane in a front view.
Thus, the code region may be relatively small, such that only a small fraction of the outer region may have a higher absorption-ability. This may enhance the shelf life of the capsule, in particular in case a part of the outer region is impervious to water. Also, the code may extend over a major part of the code region, which make it possible to minimize the area occupied by the code region.
Besides, a central arrangement of the code region may facilitate the sensing of the code by the sensor. It may also be easier to arrange an sensor in a beverage preparation machine.
In some embodiments, the membrane may be fastened to the body directly or indirectly, for example via an insert arranged between the membrane and the body.
According to an embodiment of any one the afore-detailed aspects and embodiments, the membrane may comprise at least two layers, and the code region and the absorption region may be part of the outermost layer of the at least two layers, at least part of the other layer(s) of the membrane being preferably impervious to water.
Thus, the absorption region may absorb moisture only in a limited depth of the membrane, which may enhance the shelf life of the capsule, in particular in case the rest of the membrane is partially or completely impervious to water. The outermost layer may form the exterior of the membrane, that is, the part of the membrane that is exposed to the exterior of the capsule.
Conversely, the rest of the outer region may absorb moisture only in a limited depth, which may enhance the shelf life of the capsule, in particular in case the code region is partially or completely impervious to water.
According to an embodiment of any one the afore-detailed aspects and embodiments, the moisture absorption-ability of the absorption region may be provided by a structuring, for example by a laser etching, of a portion of the outer region, or the moisture absorption-ability of the absorption region is provided by the material forming the absorption region, said material preferably including at least one of paper, cardboard, cotton, and a polymer-based membrane having hydrophilic proprieties. Thus, in an initial manufacturing step the absorption region and the rest of the membrane exterior may be made out of the same material, and in a subsequent step the absorption region may be provided by structuring the material. The manufacturing of the membrane exterior may be relatively simple, and the absorption region may be integral with or secured to the rest of the membrane exterior.
In other words, the membrane exterior may include a first material or structure forming the absorption region and, next to it, a second material or structure that may for instance be impervious to water.
In particular embodiments, the absorption region may include only one of these materials. Alternatively, the absorption region may include more than one of these materials.
According to an embodiment of any one the afore-detailed aspects and embodiments, with respect to the absorption region, at least part of the rest of the outer region, preferably all of the rest of the outer region, may be impervious to water.
Thus, the shelf life of the capsule maybe enhanced, since no or not much moisture may ingress the stored capsule.
In some embodiments, the code may be configured to be sensed by the sensor under visible light, either polychromatic or monochromatic light, and/or under an ultraviolet light. In some other embodiments, the code may have electric, magnetic or radioactive properties, so as to be sensed by a corresponding sensor.
According to an embodiment of any one the afore-detailed aspects and embodiments, the code may be applied on a sheet element, for example a sticker, the sheet element forming the code region.
Thus, the code region may easily be provided on the membrane.
According to an embodiment of any one the afore-detailed aspects, may include at least one of an imprint, an embossing, and a coating, the code being preferably any optically identifiable code, such as a linear or one-dimensional barcode, a matrix or two- dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text.
Thus, such a code may easily be read by a sensor and processed by a control unit.
In some embodiments, the code has a contrast ratio of at least 2:1, preferably of at least 3:1, with respect to an area surrounding the contour of the code.
According to an embodiment of any one the afore-detailed aspects and embodiments, the capsule information may comprise i) information about the comestible product and/or ii) beverage preparation parameters and/or instructions, e.g., to be processed by a beverage preparation machine.
Thus, such capsule information may be displayed to the user and/ or it may be used by a beverage preparation machine to automatically prepare a beverage product with the capsule.
In some embodiments, the cavity may contain the comestible product, e.g., in a powdery, gel, pasty or liquid form. In some embodiments, the comestible product may be any one of a coffee powder, flavor, plant element e.g. fruit or leaves, minerals, sugar, caffeine, vitamins, etc .
According to another aspect, the present invention is directed to a system, for preparing a beverage, comprising: a capsule according to any one of the preceding aspects and embodiments, and a beverage preparation machine having:
- a chamber configured for receiving the capsule,
- a sensor arranged to optically sense the code when the capsule is in the chamber, the sensor comprising for example a camera,
- a liquid delivery unit configured for delivering a liquid to the capsule when the capsule is in the chamber, so as to prepare a beverage product, and
- a control unit configured for receiving the capsule information carried by the sensed code and for processing the capsule information, preferably by controlling the liquid delivery unit according to the capsule information. Thus, such a system may prepare a beverage product with enhanced reliability in the implementation of the appropriate recipe, since the code may be sensed with an enhanced reliability.
According to a further aspect, the present invention is directed to a method, for preparing a beverage, comprising:
- providing a system according to the preceding aspect or embodiment,
- inserting the capsule in the chamber,
- optically sensing the code by the sensor when the capsule is in the chamber,
- receiving the capsule information carried by the code sensed by the control unit, and
- processing the capsule information by the control unit, preferably by controlling the liquid delivery unit so as deliver a liquid to the capsule when the capsule is in the chamber, in order to prepare a beverage product according to the capsule information, wherein moisture close to the membrane is at least partially absorbed by the absorption region when the capsule is in the chamber.
Thus, such a method may prepare a beverage product with enhanced reliability in the implementation of the appropriate recipe, since the code may be sensed with an enhanced reliability. Brief description of drawings
Further features, details and advantages of the present invention will now be described in relation to the embodiments of the enclosed figures.
Fig. 1 shows a schematic exploded perspective view of a capsule according to an embodiment.
Fig. 2 shows a schematic perspective view of the capsule of Fig. 1,
Fig. 3 shows a schematic cross-section of a portion of a membrane suitable for the capsule of Figs. 1-2,
Fig. 4 shows a schematic cross-section of a portion of another membrane suitable for the capsule of Figs. 1-2, Fig. 5 shows a schematic half cut-out perspective side view of a part of a system according to an embodiment including a beverage preparation machine and a capsule according to an embodiment shortly after the capsule was inserted into the beverage preparation machine,
Fig. 6 shows a view similar to Fig. 5 when the capsule has reached a brewing chamber of the beverage preparation machine,
Fig. 7 shows a view similar to Fig. 6 when the brewing chamber starts closing,
Fig. 8 shows a view similar to Fig. 7 when the brewing chamber is enclosing the capsule and a sensor of the beverage preparation machine may sense the code carried by the capsule in accordance with a step of a method according to an embodiment,
Fig. 9 shows a flow diagram illustrating a method according to an embodiment. Detailed description
Figs. 1, 2 and 3 show an embodiment of a capsule 1 suitable for preparing a beverage product, as well as particular details and parts thereof.
The capsule 1 comprises a body 2, which defines a cavity 4 configured to contain a comestible product 5, for example a coffee powder, flavor, plant element e.g. fruit or leaves, minerals, sugar, caffeine, and/or vitamins. The body 2 may generally have a frustoconical shape or a cup shape. The body 2 may have a side wall 6, an end wall 8 that closes the body 2 on one side, and an annular rim 10 around the opening of the cavity 4. The side wall 6 may be integral with the end wall 8, for example one-piece. The body 2 may be relatively rigid. The body 2 may be made out of aluminum. Alternatively, the body 2 may be made of a fiber-based material that is recyclable and/or biodegradable.
The capsule 1 further comprises a membrane 12. As shown in Fig.2, the membrane 12 may be fastened to the body 2 so as to close the cavity 4. The membrane 12 may generally have a circular shape, which is adapted to cover the open end of the body 2. The membrane 12 may be relatively flexible. The membrane 12 may comprise any material suitable for closing the cavity 4, in particular hermetically, such as a laminate of including plastic foils and/or aluminum foils. The membrane 12 may have a fastening annular region glued or welded onto the annular rim 10. The membrane 12 may be fastened to the body 2 directly or indirectly, for example via a not-shown insert arranged between the membrane 12 and the body 2.
The membrane 12 defines an outer region 14 that faces away from the cavity 4 when the membrane 12 closes the cavity 4, as shown in Fig. 2. The outer region 14 of the membrane 12 is thus exposed to the exterior 16 of the membrane 12, hence to the air surrounding the capsule 1. Opposite the outer region 14 the membrane 12 may define an inner region 18 which is not shown but pointed at in Fig. 1 and which faces the cavity 4 when the membrane 12 closes the cavity 4 (Fig. 2).
The membrane 12 comprises a code region 20, which includes a code 21 carrying capsule information. The code region 20 is located at the outer region 14. The code 21 is optically detectable. The code 21 may be formed of any optically detectable data. The capsule information may preferably comprise i) information about the comestible product 5 and/or ii) beverage preparation parameters and / or instructions, e.g., to be processed by a beverage preparation machine.
Preferably, the code 21 may be formed of any optically identifiable code, such as a barcode e.g. a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text, etc. The code 21 may include at least one of an imprint, an embossing, and a coating. The code 21 may contain ink which can be sensed optically by a sensor 106 (Figs. 5-8) under visible light and/or in ultraviolet light.
The code may alternatively be formed of any electrically or magnetically identifiable code such as a conductive insert or a magnetically detectable element of or positioned on the capsule.
The outer region 14 comprises an absorption region 22, which has a moisture absorption-ability selected such that the absorption region 22 is able to absorb water in an amount of at least 0.1 mg/cm2 (which is equivalent to 0.1 ml/cm2). Preferably, the moisture absorption-ability of the absorption region 22 may be such that the absorption region 22 is able to absorb water in an amount of at least 0.05 mg (equivalent to 0,05 mL) in less than 1,5 s, preferably in less than 1 s. The absorption ability corresponds to an amount of water by surface unit (here we use mg/cm2 however ml/cm2 could equally be used) as the quantity of water that is absorbed on a specific surface is indeed function of the surface of the element absorbing said quantity of water.
The proposed value is o.i mg/cm2 corresponds to two drops of water on a surface of l cm2.
In the example of Figs. 1-8, the absorption region 22 may be the code region 20. The absorption-ability of the absorption region 22 is higher than the absorption-ability of at least part of the rest of the outer region 14. In a front view along arrow 23 in Fig. 2, the rest of the outer region 14 is represented by an annular region that is defined as the disc forming the membrane 12 minus the disc forming the absorption region 22 or code region 20. In the example of Figs. 1-2 the absorption-ability of the absorption region 22 may be higher than the absorption-ability of the rest of the outer region 14.
As visible in Figs. 1-2 the absorption region 22 may cover 10% of the outer region 14. The code 21 may cover about 90% of the code region 20. The code region 20 may preferably be located at a central area of the membrane 12 in a front view, or in another area, depending on the design of the extraction unit of the beverage preparation machine 102 and on the relative positioning of the capsule 1 and the sensor 106.
As visible in the side cross-sectional view of Figs. 3-4, the membrane 12 may comprise two or more layers, which include an outermost layer 12.1 and one or more inner layer(s) 12.2. The outermost layer 12.1 may form the exterior 16 of the membrane 12, that is, the part of the membrane 12 that is exposed to the exterior 16 of the capsule 1.
In the example of Fig. 3 the absorption region 22, hence also the code region 20, may be part of the outermost layer 12.1. The outermost layer 12.1 may be configured to provide the afore-detailed absorption-ability to absorption region 22. Preferably, the inner layer(s) 12.2 may be impervious to water. Thus, the absorption-ability of the absorption region 22 may be substantially equal to the absorption-ability of the rest of the outer region 14, namely the outermost layer 12.1. As a result, moisture may be absorbed not only by the outer region 14 but also by the entire outermost layer 12.1, thus enhancing the reliability of the sensing of the code 21, by the sensor 106. In the example of Fig. 4, the code 21 may be applied on a sheet element, for example a sticker, which may form the code region 20. The entire outermost layer 12.1, which forms the rest of the outer region 14 aside the absorption region 22, may be impervious to water. The absorption region 22 may be made of any material having hydrophilic proprieties, such as paper or cotton, while the rest of the outer region 14 may be made of any material having hydrophobic proprieties. The absorption-ability of the absorption region 22, herein the code region 20, is higher than the absorption-ability of the rest of the outer region 14, namely the outermost layer 12.1.
In both examples of Figs. 3 and 4, the absorption region 22 may absorb moisture only in a limited depth of the membrane 12, since the moisture absorbed by the absorption region 22, at the code 21, will not be able to migrate through the underlying impervious layer(s), either the inner layer 12.2 in Fig. 3 or the outermost layer 12.1 in Fig. 4.
In both examples of Figs. 3 and 4, the absorption-ability of the absorption region 22 is such that the absorption region 22 is able to absorb water in an amount of at least 0,05 mL. This amount is sufficient to enhance the sensing of the code 21.
In both examples of Figs. 3 and 4, the absorption-ability of the absorption region 22 may be provided by the material forming the absorption region 22, hence the code region 20. This material may be a material having hydrophilic proprieties, e.g. paper or cotton. Alternatively or complementarily, the absorption-ability of the c absorption region 22 may be provided by a structuring, for example by a laser etching, of a portion of the outer region 14 that forms the absorption region 22.
Figs. 5, 6, 7 and 8 illustrate a system 101 for preparing a beverage product. The system 101 comprises a capsule 1 similar to the capsule 1 detailed hereinbefore. The system 101 further comprises a beverage preparation machine 102. The beverage preparation machine 101 is configured to allow interaction of a liquid, like water, with the comestible product 5, e.g. by way of infusion, extraction with or without fluid pressure, dissolution and the like to thus prepare a beverage product like coffee, tea, soup, flavored water, minerally enriched water, etc. The beverage preparation machine 102 has:
- a chamber 104 configured for receiving the capsule 1,
- a sensor 106 arranged to optically sense the code 21 when the capsule 1 is received in the chamber 104,
- a liquid delivery unit 108, which is partially shown in Figs. 5-8 and which is configured for delivering the liquid into the capsule 1 when the capsule 1 is in the chamber 104, such that the liquid may interact with the comestible product 5 in order to prepare the beverage product, and
- a control unit 110 configured for receiving the capsule information carried by the sensed code 21 and for processing the capsule information.
The beverage preparation machine 102 may further comprise an insertion conduct 111 and a capsule holder 112. The insertion conduct 111 may be configured to allow a capsule 1 to be inserted in the beverage preparation machine 102. The inserted capsule 1 may reach the chamber 104 under the action of gravity.
The capsule holder 112 may be configured to hold the body 2 of the capsule 1. The capsule holder 112 may be moveable in translation relative to the liquid delivery unit 108 between: i) a first position (Fig. 5), in which the capsule 1 may enter the chamber, and ii) a second position (Fig. 8), in which the liquid may be delivered into the capsule 1 and the beverage product may be prepared.
The sensor 106 may comprise a camera suitable for sensing the code 20 under visible light or ultraviolet fight. The sensor 106 may be arranged to sense the code 21 at the time the sensor 106 is located close to or into contact to the code region 20. Further, the sensor 106 may be arranged to sense the code 21 that is located at a central area of the membrane 12 in a front view as illustrated in Fig. 2.
Thanks to the invention, any water or moisture remaining on the surface of the camera may be absorbed by the absorption region 22. When the absorption region 22 is the code region 20, the code region may directly absorb the water present at the surface of the camera, i.e. 1 or 2 drops of water on a surface of about 0.05 cm2 (sensing surface of the camera. These one or two water drops can be quantified as being about 0,05 mL to 0,1 mL of water (equivalent to 0.05 mg to 0.1 mg of water). The liquid delivery unit 108 may be controlled by the control unit no based on the capsule information carried by the code 21. The liquid delivery unit 108 may deliver the liquid into the capsule 1 via a delivering needle 114. The beverage preparation machine 102 may further comprise a discharge device 116, which preferably includes a discharging needle 118 for discharging the beverage product out of the capsule 1 after interaction of the liquid with the comestible product 5. The delivering needle 114 and the discharging needle 118 may be known hollow needles or canulae.
After discharge of the beverage product, the capsule holder 112 may move back to the first position (Fig. 5), in order to let the used capsule 1 to be ejected out of the chamber 104.
Fig. 9 illustrates a method 201 for preparing a beverage product. The method 201 may comprise a first step 202 of providing the system 101 including the beverage preparation machine 102 and a capsule 1.
In a second step 204, as also visible in Fig. 5, the capsule 1 is inserted, which can be made by a user, in the insertion conduct 111 until it arrives in the chamber 104 in front of the capsule holder 112.
In a third step 206, the sensor 106 optically senses the code 21 when the capsule 1 is in the chamber 104, for example (Fig. 8) and the sensor 106 may be positioned close to or into contact with the code region 20.
According to the method 201, condensed moisture present at the code region 20 may be at least partially absorbed by the absorption region 22 when the capsule 1 is received in the chamber 104. Indeed, following a beverage preparation, the warm air in the chamber 104 may contain humidity, which might then condense on the next capsule 1 to be received in the chamber 104, which capsule 1 is usually colder than the chamber 104 and the warm air therein.
In a fourth step 208, the control unit 110 receives the capsule information carried by the sensed code 21. The transmission of the capsule information may occur wirelessly or through a wire. The capsule information may be transmitted and received according to any suitable data exchanging standard. In a fifth step 210, the control unit no processes the capsule information. This can be performed in a known manner. The capsule information may contain any information about the comestible product 5 and/or about optimal parameters for processing the capsule 1, like temperature, pressure, volume of the liquid to be delivered into the capsule 1 and so on.
Preferably, the processing step 210 includes a sixth, optional step 212 of controlling the liquid delivery unit 108 based on the capsule information, which yields a step 214 of delivering the liquid into the capsule 1 via the delivering needle 114 when the capsule 1 is received in the chamber 104. During and after the delivering step 214, the liquid may interact with the comestible product 5 in order to prepare the beverage product.
In a seventh step 216 the beverage product may be discharged via the discharge device 116, preferably via the discharging needle 118. The beverage product may be discharged and channeled so as to be dispensed in a not shown user’s cup.
In a not shown eighth step, the capsule holder 112 is moved back to the first position (Fig. 5), in order to let the used capsule 1 to be ejected out of the chamber 104. The present invention is not limited to the embodiments as described herein above as long as being covered by the appended claims.

Claims

Claims
1. Capsule (l), for preparing a beverage product, comprising: a body (2) defining a cavity (4) configured to contain a comestible product (5), a membrane (12) configured to be fastened to the body (2) so as to close the cavity (4), wherein the membrane (12) defines an outer region (14) that faces away from the cavity (4) when the membrane (12) closes the cavity (4), wherein the membrane (12) comprises a code region (20) located at the outer region (14), the code region (20) including a code (21) carrying capsule information, the code (21) being optically detectable, and wherein the outer region (14) comprises an absorption region (22) having a moisture absorption-ability selected such that the absorption region (22) is able to absorb water in an amount of at least 0.1 mg/cm2.
2. Capsule (1), for preparing a beverage product, comprising: a body (2) defining a cavity (4) configured to contain a comestible product (5), a membrane (12) configured to be fastened to the body (2) so as to close the cavity (4), wherein the membrane (12) defines an outer region (14) that faces away from the cavity (4) when the membrane (12) closes the cavity (4), wherein the membrane (12) comprises a code region (20) located at the outer region (14), the code region (20) including a code (21) carrying capsule information, the code (21) being optically detectable, and wherein the outer region (14) comprises an absorption region (22) having a moisture absorption-ability higher than the moisture absorption-ability of at least part of the rest of the outer region (14).
3. Capsule (1) according to claim 1 or 2, wherein the absorption region (22) and the code region (20) are configured such that: the absorption region (22) is the code region (20), or the absorption region (22) comprises at least part of the code region (20), or the code region (20) comprises at least part of the absorption region (22), and/or the absorption region (22) extends over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region (14), and/or the absorption region (22) is arranged coaxially or concentrically with respect to the code region (21).
4. Capsule (1) according to any of the preceding claims, wherein the moisture absorption-ability of the absorption region (22) is such that the absorption region (22) is able to absorb water in an amount of at least 0,05 mL equivalent to 0.05 mg of water in less than 1,5 s, preferably in less than 1 s.
5. Capsule (1) according to any one of the preceding claims, wherein the code region (20) extends over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region (14), and/or wherein the code (21) extends over between 50% and 100%, for example 100%, optionally between 70% and 90%, of the code region (20), the code region (20) being preferably located at a central area of the membrane (12) in a front view.
6. Capsule (1) according to any one of the preceding claims, wherein the membrane (12) comprises at least two layers (12.1, 12.2), wherein the code region (20) and the absorption region (22) are part of the outermost layer (12.1) of the at least two layers (12.1, 12.2), at least part of the other layer(s) (12.2) of the membrane (12) being preferably impervious to water.
7. Capsule (1) according to any one of the preceding claims, wherein the moisture absorption-ability of the absorption region (22) is provided by a structuring, for example by a laser etching, of a portion of the outer region (14), or wherein the moisture absorption-ability of the absorption region (22) is provided by the material forming the absorption region (22), said material preferably including at least one of paper, cardboard, cotton, and a polymer-based membrane having hydrophilic proprieties.
8. Capsule (1) according to any one of the preceding claims, wherein, with respect to the absorption region (22), at least part of the rest of the outer region (14), preferably all of the rest of the outer region (14), is impervious to water.
9. Capsule (l) according to any one of the preceding claims, wherein the code (21) is applied on a sheet element, for example a sticker, the sheet element forming the code region (20).
10. Capsule (1) according to any one of the preceding claims, wherein the code (21) includes at least one of an imprint, an embossing, and a coating, the code (21) being preferably any optically identifiable code, such as a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text.
11. Capsule (1) according to any one of the preceding claims, wherein the capsule information comprises i) information about the comestible product (5) and/or ii) beverage preparation parameters and/or instructions, e.g., to be processed by a beverage preparation machine (102).
12. System (101), for preparing a beverage product, comprising: a capsule (1) according to any one of the preceding claims, and a beverage preparation machine (102) having: a chamber (104) configured for receiving the capsule (1), a sensor (106) arranged to optically sense the code (21) when the capsule (1) is received in the chamber (104), the sensor (106) preferably comprising a camera, a liquid delivery unit (108) configured for delivering a liquid into the capsule (1) when the capsule (1) is in the chamber (104), such that the liquid may interact with the comestible product (5) in order to prepare the beverage product, and a control unit (110) configured for receiving the sensed code (21) and for processing the capsule information, preferably by controlling the liquid delivery unit based on the capsule information.
13. System (101) according to claim 12, wherein the sensor (106) is positioned close to or into contact with the code region (20) when the capsule (1) is received in the chamber (104).
14. Method (201), for preparing a beverage product, comprising:
(202) providing a system (101) according to any one of claims 12 to 13,
(204) inserting the capsule (1) in the chamber (104),
(206) optically sensing the code (21) by the sensor (106) when the capsule (1) is in the chamber (104),
(208) receiving the sensed code (21) by the control unit (110), and (210) processing the capsule information by the control unit (110), preferably by controlling the liquid delivery unit (108) based on the capsule information so as deliver a liquid into the capsule (1) when the capsule (1) is received in the chamber (104) such that the liquid may interact with the comestible product (5) in order to prepare the beverage product.
15. Method (201) according to claim 14, wherein condensed moisture at the absorption region (22) is at least partially absorbed by the absorption region (22) when the capsule (1) is received in the chamber (104).
EP22738419.5A 2021-06-30 2022-06-27 Capsule, system comprising such a capsule and method implementing such a system for preparing a beverage product Pending EP4363343A1 (en)

Applications Claiming Priority (2)

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EP21182652 2021-06-30
PCT/EP2022/067475 WO2023274904A1 (en) 2021-06-30 2022-06-27 Capsule, system comprising such a capsule and method implementing such a system for preparing a beverage product

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KR20240027590A (en) 2024-03-04
WO2023274904A1 (en) 2023-01-05

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