ES2598160T3 - Method for packaging a powdered beverage in a beverage capsule - Google Patents

Abstract

A method for packaging in a beverage capsule of a powdered beverage that tends to give off a gas, said capsule comprising a capsule body (103, 403) defining a cavity (106, 406) containing a quantity of powdered beverage having a predetermined amount of roasted and ground coffee, said cavity being hermetically sealed or, respectively, the capsule being hermetically sealed by an overpack (500), wherein said method comprises the following steps: - grinding coffee beans (301) to provide said powdered beverage that gives off a gas; - providing (303) an amount of said powdered beverage that gives off a gas within said cavity (106, 406) of said capsule body (103, 403); - applying (306) a vacuum in said cavity (106) of the capsule body (103) or, respectively, in said overpack (500) containing the capsule (400), so that the internal pressure in the cavity (106) or respectively, in said overpack (500) it is below atmospheric pressure; - sealing (306) the capsule to tightly close said cavity (106) or, respectively, seal the overpack (500) to tightly close the overpack (500) around the capsule (400) while maintaining the internal pressure in the cavity ( 106) or, respectively, in said overpack (500) below atmospheric pressure; and - keeping said gas emanating in the sealed cavity (106, 406) of the capsule so that the internal pressure in the sealed capsule or, respectively, in said overpack (500), is above the atmospheric pressure; characterized in that the duration of degassing between the grinding of the coffee beans and the sealing of the cavity or, respectively, the sealing of the overpack is less than 20 minutes, and preferably is between 5 and 15 minutes, and why the pressure reduction below the atmospheric pressure applied to the cavity (106), or respectively, in the overpack (500), at the stage of applying a vacuum (306), is between 10 and 80 kPa (100 and 800 mbar), and preferably between 25 and 70 kPa (250 and 700 mbar), more preferably between 30 and 60 kPa (300 and 600 mbar).

Description

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DESCRIPTION

Method for packaging a powdered beverage in a beverage capsule Field of the invention

The present invention generally relates to a method for packaging a powdered beverage that tends to release a gas in a beverage capsule. This also refers to a beverage capsule produced in this way. In particular, the present invention relates to such capsules adapted for coffee drinks.

Background

Coffee beans, before being used to prepare a coffee drink, should generally be roasted. This process induces numerous chemical reactions and physical changes in coffee beans, which must be taken into account to package roasted coffee.

The roasting process is what produces the characteristic coffee flavor causing green coffee beans to expand and change color, aroma and density. The aromatic oils and volatiles contained and / or developed during roasting confer the aroma and flavor of the coffee beverage produced from them, but they are also prone to degradation when exposed to oxygen in the surrounding air. In this way, it is important to protect roasted coffee from the surrounding air, to maintain optimum freshness and useful life. The roasting process also causes the production of gases within coffee beans, mainly carbon dioxide and carbon monoxide. These gases slowly release from coffee after roasting in a process called "degassing." Grinding roasted coffee beans will accelerate this process.

Recently, it has been common to base beverage production systems on the principle of split drinks; that is, provide a predetermined volume of a drink on demand. This has normally been achieved by providing a capsule, which contains a quantity of powdered beverage divided in advance, more commonly ground coffee. Then hot water is introduced into the capsule to prepare the drink, which is then distributed to a tank for consumption. Before use, the capsule can be hermetically sealed with vacuum or controlled atmosphere as mentioned in WO8602537 to reduce oxidation by contact of coffee with air. Although this specification refers to a "capsule", it should be understood that other terms such as "sheath", "cartridge" or "package" may be used instead.

Such capsules can be configured to be tightly sealed until use. It is evident that by means of such a sealed seal, reference is made that a transfer of gas in any direction between the interior of the capsule and the external atmosphere is not possible for at least many months. This is advisable, since the capsule will prevent the essential oils present in the coffee from degrading due to contact with oxygen in the air. This improves the taste and shelf life of coffee inside a capsule. It is also evident that due to its airtight closure, the capsule is configured for a single use.

However, as described above, the coffee will release the gas after roasting. When ground coffee is packaged in a sealed tank, the tank catches any gas released by the coffee contained inside, which in some cases can cause the tank to break under the pressure generated by the gas released. This deposit must be built more robustly, needing more materials for its construction and increasing the cost of its manufacture.

To avoid this, the coffee is kept separate for a period of time, allowing substantially all gases to be released from the coffee before being packed in the tanks. This process is known in the art as "degassing." By degassing the coffee beforehand, the evolution of gas inside the sealed tank and the subsequent accumulation of pressure can be avoided.

However, the degassing stage of coffee in advance causes a loss of aromatic compounds. This loss of aroma reduces the intensity of the aroma and modifies the aromatic profile of the final beverage obtained from the extraction of the beverage capsule.

The degassing process is generally achieved through the use of silos or degassing stores, in which coffee is stored while degassing. The silos are generally provided with means for removing the evolved gases, and may optionally be provided with means for introducing an inert gas. This inert gas, usually nitrogen, excludes oxygen from silos and prevents the degradation of coffee.

Degassing coffee should be stored inside these silos as much as necessary to evacuate a sufficient amount of gas. For ground coffee, the degassing time normally ranges from 30 to 60 minutes for partial degassing and up to 24 hours or more for total degassing. However, during degassing, a large part of volatile coffee aromas are lost, decreasing the taste and aroma of the coffee drink.

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Of course, coffee degassing cannot be completely eliminated between grinding and sealing the capsule since coffee must be transported from the grinding area to the sealing and filling areas. This "transport degassing" depends on the capacity of the production line.

WO2008129350 refers to a machine for packaging capsules in a ford and / or a controlled atmosphere. After filling with coffee, the capsules are partially closed by an airtight film. Then, a ford is formed inside the capsules and sealed by a heat sealing device. Optionally, an inert gas can be inserted into the capsule after removing a ford to fill the front space of the capsule with a controlled atmosphere. This invention does not refer to a better preservation of the aroma of the packaged product. In particular, there is no indication that the degassing of the product is minimized before the capsule is sealed tightly and the gas continues to emanate in the cavity.

In document US3077409, the invention seeks to eliminate the maintenance period (degassing) for coffee before packaging. This also refers to a coffee package with a self-ventilating reclosing can. The coffee is immediately put in the pot, thus omitting the conventional maintenance cycle. The full boat is then closed with ford. The canister comprises a valve means that allows a portion of the gas to pass inside the tank. However, the problem of preserving the aroma is not addressed since the gas that is released can escape outside the capsule.

Document US4069349 refers to a process for vacuum packaging ground coffee and roasted in bags. The bags are partially sealed, with a tortuous unsealed passage, and then stored for a predetermined period of time to allow gases to detach from the bags and then seal the bags to avoid an additional gaseous passage to and from the product. Degassing of the product out of the bag causes the loss of aromatic components.

WO2011039711 refers to a method and machine for packaging infusion products in capsules; The machine comprises a series of stations for handling, filling, sealing and packaging the capsules and everything is enclosed within an area of controlled atmosphere (using nitrogen, for example) to preserve the chemical and physical qualities of the product, for example, aroma in the cafe. However, there is no reduction in degassing of the product before sealing and packaging the capsule; Nothing ford is removed in the package before sealing and the degassing of the product in the package is not contemplated to a point above atmospheric pressure. WO2010007633 refers to a machine for packaging products, in particular capsules for machines for delivering infusion drinks. A ford bell provides ford around each capsule to be welded. At the same time, a forge compensation means deals with inserting gas, in particular nitrogen, into each capsule so that the presence of the ford is compensated. Then, the welding medium deals with the welding of the aluminum foil on the edge of the respective capsule. Normally, the product must be degassed before the capsule is closed to avoid high pressure due to the presence of the compensation gas. Such degassing causes the loss of volatile aromatic compounds.

Accordingly, it is an object of the invention to provide a method for the packaging of a powdered beverage that tends to release a gas in a capsule, in which the taste and aroma of the powdered beverage are better preserved.

The invention is directed to a method for packaging a powdered beverage in a capsule that tends to give off a gas, according to claim 1.

This is advantageous since it allows a quantity of powdered beverage to be packaged in a capsule after limited degassing, with additional degassing of the coffee occurring in its place within the sealed beverage capsule or respectively within the overpack that seals the capsule.

According to a principle of the invention, the ford created inside the beverage capsule, or respectively within the overpack, before the capsule or overpack is sealed, compensates for the pressure generated by the gases released from the coffee. In this way, the accumulation of detached gas is prevented from increasing to a pressure that can compromise the integrity of the capsule or of the overpack, respectively.

Since coffee is not significantly degassed before being sealed in the beverage capsule, the aroma or flavor compounds of the beverage produced therefrom are preserved and maintained in the capsule or respectively in the overpack.

Practically, when the powdered beverage is ground coffee, the method comprises the stage of grinding the coffee beans before the sealing stage, the duration of a degassing stage between the grinding of the coffee beans and the sealing of The cavity, or respectively, the sealing of the overpack is less than 25 minutes, preferably less than 20 minutes and more preferably between 5 and 15 minutes.

In this way, the degassing time is reduced, and in any case, it is less than the duration required in the previous packaging method used to encapsulate ground coffee in a sealed capsule.

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According to the invention, the pressure reduction below the atmospheric pressure applied to the cavity, or respectively in the overpack, at the stage of applying a ford, is between 10 and 80 kPa (100 and 800 mbar), and preferably between 25 and 70 kPa (250 and 700 mbar), more preferably between 30 and 60 kPa (300 and 600 mbar).

These values are well adapted to compensate for the increase in pressure in the capsule body due to the gas released by the powdered drink after sealing the capsule body.

Atmospheric pressure is the value of the pressure at the location where the ford application stage occurs.

After the maintenance stage, the internal pressure is between 105 kPa and 180 kPa (1050 mbar and 1800 mbar), preferably between 105 and 160 kPa (1050 and 1600 mbar), more preferably between 105 and 135 kPa (1050 and 1350 mbar)

The internal pressure is stabilized at a value between 105 kPa and 180 kPa (1050 mbar and 1800 mbar), preferably between 105 and 160 kPa (1050 and 1600 mbar), more preferably between 105 and 135 kPa (1050 and 1350 mbar), approximately 72 hours after said sealing stage.

This internal pressure is acceptable in terms of manufacturing a sealed capsule and is compatible with a shelf life of 12 months for beverage capsules.

The description also refers to a beverage capsule comprising a capsule body that defines a cavity and is adapted to seal tightly with an amount of powdered beverage provided within said cavity, manufactured by the packaging method described above.

The beverage capsule manufactured in this manner incorporates the advantages of the method as detailed above.

According to an advantageous embodiment of the invention, the cavity is provided with a predetermined amount of ground and roasted coffee.

Preferably, the cavity is provided with an amount of ground and roasted coffee comprised between 4 and 16 grams, preferably between 5 and 13 grams. In equilibrium (after complete degassing), the capsule cavity also preferably has a volume between 8 to 30 ml, preferably 10 to 20 ml, more preferably 12-16 ml.

Brief description of the drawings

Other features and advantages of the invention will also emerge from the following description.

In the accompanying drawings, provided by way of non-limiting example:

- Figure 1 is a series of orthogonal section views representing a joining means, a cutting means, a forcing application and a sealing means adapted to perform a packaging method in accordance with an embodiment of the invention ;

- Figure 2 is a series of orthogonal views of joining devices in four different configurations;

- Figure 3 is a flow chart representing an embodiment of the packaging method as it is integrated in a process for the manufacture of beverage capsules; Y

- Figure 4 is a schematic view of a method for packaging a capsule in a sealing overpack according to an alternative embodiment of the invention.

Description of the invention

The following description will be provided in reference to the aforementioned figures.

Figure 1 is a sequence of sectional views depicting the sealing of a beverage capsule according to the invention. Figure 1 represents the stages of joining and cutting in views A to D, and the stages of application of sealing and sealing in views E to H. The portions of the two devices are omitted from these views for reasons of clarity.

View A represents a joining means 100 and a cutting means 101 arranged in a first position, before the start of the joining stage. The joining means 100 and the cutting means 101 are generally tubular and coaxial around the first longitudinal axis 102.

A capsule body 103 is placed inside the base plate 104, which is provided with a capsule seat 105 in which the capsule body 103 is placed. The base plate 104 is preferably configured to be movable,

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facilitating a high production index of beverage capsules. This mobile configuration may comprise such means as a conveyor system or a rotating tower, for example. In the preferred embodiment, the capsule body 103 is placed under the joining means 100 and the cutting means 101 to be coaxial with them about the first longitudinal axis 102.

Capsule body 103 defines a cavity 106, in which a predetermined amount of roasted and ground coffee powder 107 is provided. The capsule body 103 is substantially cup-shaped and is provided with an open end 108 which communicates with said cavity 106. The capsule body 103 is also provided with a flange 109, arranged around the circumference of the capsule body 103 and open end 108.

The capsule body 103 is preferably manufactured from a conformable material such as aluminum, plastic, starch, cardboard or a combination thereof. Where the capsule body itself is not impermeable to gas, a gas barrier layer can be incorporated inside it for oxygen entry. The gas barrier may comprise a coating, film or layer of gas impermeable material such as aluminum, ethylene vinyl alcohol, polyamide, aluminum or silicon oxides, or combinations thereof.

For example, in one embodiment, the capsule body 103 is formed of an embedded aluminum. In another embodiment, the capsule body 103 is formed of embedded polypropylene and aluminum. In a third embodiment, the capsule body 103 is thermoformed from a combination of polypropylene, ethylene vinyl alcohol and polyethylene terephthalate.

In a preferred embodiment, the flange 109 and the capsule seat 105 are configured so that the capsule body 103 protrudes through the base plate 104, with the flange 109 directly resting on the base plate 104 and substantially all of the beverage capsule 103 under the base plate 104. In an alternative configuration, the capsule seat can be configured as a cup, in which the capsule body sits.

A portion of membrane material 110 is disposed between the cutting means 101 and the base plate 104. Said membrane material 110 is preferably provided in the form of a continuous sheet or strip, which can be supplied to the apparatus by techniques adapted from those known in the material handling technique. The membrane material 110 is preferably flexible, allowing moderate elastic deformation. The membrane material 110 may have a thickness between 10 and 250 microns, preferably between 30 and 100 microns.

In a preferred embodiment, the membrane material 110 comprises at least one base layer made of aluminum, polyester (for example, PET or PLA), polyolefins, polyamide, starch, paper or any combination thereof. The base layer is preferably formed of a laminate comprising two or more sub-layers of these materials. The base layer may comprise a sublayer that acts as a gas barrier, if none of the other sub-layers are made of a material that is gas impermeable. The gas barrier sublayer is made of aluminum, ethylene vinyl alcohol, polyamide, aluminum or silicon oxides or combinations thereof. The membrane material 110 preferably also comprises a sealant layer, for example, polypropylene, arranged to create a seal with the capsule body 103.

For example, in one embodiment, the membrane material 110 is an aluminum layer between 25 and 40 microns. In another embodiment, the membrane material 110 comprises a base layer with two sub-layers: an external sub-layer made of PET and an internal sub-layer made of aluminum. The aluminum sublayer has the function of preventing an undesirable transmission of light, moisture and oxygen. In another embodiment, the membrane material 110 comprises three sub-layers: an external PET sublayer 5 to 50 microns thick, an intermediate aluminum sublayer 5 to 20 microns thick and an internal polypropylene cast sublayer 5 to 50 microns of thickness.

View B represents the device in a second position, during a cutting stage. The cutting means 101 is advanced downwardly along the first longitudinal axis 102 in the membrane material 110. In a preferred embodiment, the cutting means 101 is sharpened along its peripheral edge 111 to cut the material of membrane 110 when pressed on it. However, other alternative configurations may be preferred, such as a hot knife apparatus, for certain compositions of heat sensitive membrane material. The cutting means 101 is advanced through the membrane material 110, cutting a membrane 112 of the desired size and shape from the membrane material 110.

View C represents the apparatus in a third position, during a joining stage. At the lower end 113 of the joining means 100, a plurality of faces arranged substantially perpendicular to the longitudinal axis 102 are arranged, which press the membrane 112. The joining means 100 is advanced so that the lower end 113 presses the membrane 112 into flange 109 on a plurality of regions corresponding to the aforementioned faces.

The joining means 100 is configured to join the membrane 112 to the flange 109 over the regions where the faces of the lower end 113 press said membrane 112 into the flange 109 of the capsule body 103. In the present embodiment, the membrane joint 112 with flange 109 of capsule body 103 is achieved by

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heat seal; although in other embodiments alternative techniques such as ultrasonic welding may be preferred.

The joining means 100 is therefore preferably provided with means for joining the membrane 112 to the flange 109 during the joining stage. For example, such means may comprise an electric resistance heater, a hot air jet or an ultrasonic welding furnace. This will make the device more compact and efficient in terms of space.

Said regions of the flange 109 corresponding to the faces of the lower end 113 of the joining means 100 will comprise a portion of the total surface of the flange 109. The cavity 106 of the capsule body 103 thus remains in communication with the surrounding atmosphere, for middle of the spaces between flange 109 and membrane 112 where membrane 112 remains separate from flange 109.

View D represents the apparatus in a fourth position, after completing the joining stage. The joining means 100 and the cutting means 101 are removed from the capsule body 103 and the membrane 112. The remaining membrane material 110 can be removed, while the base plate 104 moves in the direction 114 both to place the current beverage capsule in position for sealing by ford as to bring the next beverage capsule to the position for the joining and cutting stages.

Preferably, the cutting stage of the membrane 112, as depicted in view B, and the joining stage of said membrane 112 in the flange 109, as depicted in view C, are performed sequentially but in a continuous motion of lowering of the cutting and joining means 101, 100. In addition, a slight ford is applied through the joining means to maintain the membrane 112 in the coaxial position on the axis 102 during the cutting and joining stages. This is advantageous, since it minimizes the time to manufacture a capsule and thus increases the rate at which the capsules are produced.

View E represents the apparatus in a fifth position, before the start of a sealing stage. The forging means 115 and the sealing means 116 are preferably tubular and are coaxially arranged around the second longitudinal axis 117. The cutting and joining means represented in the previous steps are omitted here for clarity; however, the cutting and joining means are ideally arranged adjacent or in close proximity to the ford application means 115 and the sealing means 116, making the apparatus more compact and efficient in terms of space.

The base plate 104 is advanced in the direction 114 until the capsule body 103 and the membrane 112 are also coaxial with the forging means 115 and the sealing means 116 about the second longitudinal axis 117. The capsule body 103 and the membrane 112 are thus placed in a position centered directly under the forge application means 115 and the sealing means 116.

The view F represents the apparatus in a sixth position, during a ford application stage. The ford application means 115 has been advanced to create an airtight seal between the mouth 118 of the ford application means 115 and the flange 109 of the capsule body 103. A ford 119 is applied to the capsule body 103 through the Ford application means 115, reducing the pressure in the cavity 106 of the capsule body 103 below the atmospheric pressure. The gas inside the cavity 106 of the capsule body 103 is extracted through the plurality of spaces between the flange 109 and the membrane 112, which are defined by the regions where said membrane 112 remains separated from said flange 109. The gas can be air or any inert gas such as nitrogen, CO2 or a combination thereof. In this way, the cavity 106 of the capsule body 107 is flushed out of gas without also sucking the coffee powder 107 from the cavity 106. In this way, the aspiration of the coffee powder from the apparatus or its drag between the flange 109 is avoided. and the membrane 112.

The stage of application of the ford is preferably configured so that the ford can be quickly applied to the capsule body 103 while avoiding the suction of the coffee powder 107 from the cavity 106. It is known that a rapid application of a ford to a beverage capsule it may cause some coffee powder inside to be sucked, which may result in damage to the appliance due to the coffee powder aspirated. Coffee powder can also creep between the sealing surfaces of the beverage capsule, weakening the seal and decreasing its aesthetic properties. The application of ford can also cause the sealing means to move, further compromising the integrity of the seal.

In this case, the union of the membrane 112 with the flange 109 of the capsule body 103 over a plurality of regions will prevent the aspiration and entrainment of the coffee powder 107 between the flange 109 and the membrane 112, as well as the displacement of the membrane in relation to the capsule body during the application of the ford 119. The integrity of the beverage capsule seal and the reliability of the sealing apparatus are maintained in this way even when the ford is applied very quickly, allowing to produce beverage capsules. Superior quality at a faster rate.

The ford application stage is also preferably configured to allow conditions within the capsule to be controlled as ford 119 is applied. Specifically, the ford application means allows

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a rapid application of the ford 119 in a single capsule body 103, instead of the slower application of a ford in a group of capsule bodies in a ford chamber. In this way, by using data collection and / or control loop methods known in the art, the parameters of the sealing process can be continuously adapted to optimize the sealing of each capsule while maintaining a high rate of General production.

The view G represents the apparatus in a seventh position, during a sealing stage. The mouth 118 of the forging means 115 is kept in contact with the flange 109 of the capsule body 103, so that the ford is maintained within the cavity 106 of the capsule body 103. The sealing means 116 is advanced in contact with the membrane 112, pressing it along the sealing edge 120 disposed at one end of said sealing means 116. The membrane 112 presses on the flange 109 by means of the sealing means 116, thereby joining the remaining regions separated from the membrane 112 to the surface of the flange 109 and sealing the membrane 112 in the capsule body 103. While the remaining separate regions of the membrane are joined, the union of the joined regions created during the joining stage can be renewed. The impenetrable hermetic seal created between the flange 109 and the membrane 112 will therefore preserve the ford in the cavity 106 of the capsule body 103, protecting the coffee powder 107 against exposure to air and subsequent loss of flavor and aroma.

View H represents the sealed beverage capsule after completing the sealing stage. Sealing means 116 is removed to allow the joint to solidify. Then, the ford stops in the ford medium exposing the capsule body 103 and the membrane 112 to atmospheric pressure and causing the membrane 112 to adopt a concave shape as shown. Finally, the ford application means 115 is removed. The ford that was applied to the capsule body 103 at an earlier stage is preserved in its interior by the seal between the flange 109 and the membrane 112. The base plate 104 then moves at address 114, removing the capsule to be packaged and distributed and bringing the next capsule to the position for sealing ford.

Immediately after completing the sealing stage, the membrane 112 will deviate into the capsule body 103, which is a result of the ford within the beverage capsule and exposure to atmospheric pressure.

As a result of the chemical process activated by the roasting process, the coffee powder 107 is degassed inside the beverage capsule, the gases released are kept inside the cavity 106 of the beverage capsule by means of the membrane 112, the capsule body 103 and the hermetic seal between the two. This accumulation of released gases will cause the pressure inside the beverage capsule to increase until the equilibrium pressure is reached. In equilibrium, there will be a positive pressure inside the beverage capsule, that is, a pressure above the atmospheric pressure, causing the membrane 112 to deflate outward.

The seal that is sealed in the beverage capsule thus partially compensates for the pressure generated by the gases given off by the coffee powder 107. The degree to which the ford compensates for the released gases may vary from realization to realization, depending on the volume of the beverage capsule, the coffee dough provided inside and the type and degree of roasting of the coffee powder itself. In any case, the ford inside the beverage capsule compensates for the degassing at least to the point where the detached gas is prevented from compromising the structural integrity of the beverage capsule and its airtight properties.

In a preferred embodiment, the pressure reduction below atmospheric pressure is between 10 and 80 kPa (100 and 800 mbar), preferably 25 to 70 kPa (250 and 700 mbar) and more preferably between 30 and 60 kPa (300 and 600 mbar). After the beverage capsule is sealed, the gases released by the coffee powder during degassing will continue to accumulate in the cavity 106 of the beverage capsule, causing the internal pressure of the beverage capsule to increase above atmospheric pressure. in about 5 hours. The internal pressure of the beverage capsule will preferably reach equilibrium between 105 and 180 kPa (1050 and 1800 mbar), preferably between 105 and 160 kPa (1050 and 1600 mbar), and more preferably between 105 and 135 kPa (1050 and 1350 mbar ), in approximately 72 hours after sealing the capsule.

Additionally, the method is preferably configured so that all, or substantially all, degassing occurs within the beverage capsule after sealing. While the pressure inside the beverage capsule is negative at the time of sealing, the gases released will rapidly increase the pressure inside the capsules. In a preferred embodiment, the capsule will rise above atmospheric pressure in less than 5 hours and stabilize in approximately 72 hours.

Figure 2 is a series of orthogonal views representing a series of configurations for the fixing means. As discussed above, the joining means comprises at its lower end a plurality of faces, which press the membrane to attach it to the flange of the capsule body on a plurality of regions corresponding to said faces.

Figure 2A represents a joining means provided with two faces 200 of a first type. The faces 200 of a first type are separated by two channels 201 of a first type. When they press a membrane during the stage of

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union as described above, the membrane will be attached to a flange of a capsule body on the portion of the surface of the flange corresponding to the faces 200 of a first type, while remaining separate and allowing a fluid communication between the cavity of the capsule body and surrounding atmosphere. After application of a ford, the air in the capsule body will flow out through the regions separated between the membrane and the flange defined by channels 201 of a first type.

Figure 2B depicts a joining means provided with four faces 202 of a second type, separated by four channels 203 of a second type. Such joining means will join a membrane to a flange of a capsule body on a plurality of regions corresponding to each of the four faces 202 of a second type, while leaving the membrane regions corresponding to the four channels 203 apart. of a second type.

Figure 2C depicts a joining means provided with eight faces 204 of a third type, separated by eight channels 205 of a third type. As before, faces 204 of a third type will define the region on which a membrane joins the flange of a capsule body, and channels 205 of a third type define where it is separated.

Figure 2D represents a joining means provided with eight faces 206 of a fourth type, separated by eight channels 207 of a fourth type. In comparison with the joining means shown in Figure 2C, faces 206 of a fourth type are much smaller than faces 204 of a third type, while channels 207 of a fourth type are much larger than channels 205 of a fourth type. third type. As a result, the proportion of the flange of a capsule body to which a membrane will be attached by the joining device in Figure 2D is much smaller than what is achieved by the joining device of Figure 2C, with an increase corresponding in the size of the regions of the flange to which the membrane remains unbound.

The joining devices can thus be configured to better adapt to the particular application in which the joining device should be used. In the previous embodiments, the joining devices are altered by adjusting their number and size; however, in other embodiments it may be advantageous to modify other elements in terms of their shape and geometry such as shape, thickness or placement around the lower end of the joining means.

In this way, the joining means can be configured to reduce the time necessary to apply the ford to the capsule body while minimizing the aspiration and entrainment of coffee powder or other edible granules contained within the capsule body. The sealing of the beverage capsules can be optimized in this way to achieve maximum production at a minimal cost.

Figure 3 is a flow chart representing the packaging method integrated in a process for the manufacture of beverage capsules, said operation comprising a series of elements. The first stage of the operation is the De-stacking of the capsule body 300. The empty capsule bodies are generally stored stacked on top of each other when stored before use, and therefore must be separated before they can be further processed. In the stage of Uncapping of the capsule body 300, the capsule bodies are separated from each other and placed in the proper orientation to continue in the process.

Simultaneously, the Coffee Preparation Process 301 provides a supply of coffee powder for packaging within the beverage capsules. In the Coffee Preparation Process 301, the coffee beans are roasted to the desired degree of roasting and then ground to the desired level of fineness.

As it has been analyzed before, the gases generated inside the coffee beans during roasting are released from the coffee. Some degassing will occur between the roasting of the coffee and the sealing of the beverage capsule. It is preferable, however, to configure the process for the manufacture of beverage capsules to minimize degassing outside the capsule, whereby degassing occurs essentially after the beverage capsule has been sealed. In one embodiment, the duration between coffee grinding and capsule sealing is less than ten minutes.

By limiting degassing before sealing, the aroma and taste in the capsule are better preserved. After several days, the balance between the gases emanated and the gases retained in the coffee is reached. This balance depends on the relationship between the weight of the coffee and the total volume in the capsule, the pressure reduction applied during the ford stage and the resistance of the capsule to the equilibrium pressure.

In addition, since the coffee is not degassed before the sealing process, the infrastructure necessary to degas the coffee in advance is no longer necessary. This makes the sealing operation of the beverage capsule more compact, economical and flexible.

During filling and densification of product 302, a portion of the coffee powder provided by the Coffee Preparation Process 301 is placed inside the capsule body and densified, whereby the coffee is established within the capsule body and the amount Gas inside is minimized in this way. In one embodiment

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Alternatively, the powdered beverage may be compacted into a tablet during the Coffee Preparation Process 301 stage, which is then placed in the capsule body during the Product Fill and Densification stage 302.

Ideally, each element of the operation is linked by a Transport stage 303, where the body of the capsule is transferred between the devices to carry out each element of the operation. In addition, it is understood that the elements to carry out each of the elements of the process can be located in proximity to each other, or even integrated with each other, so that the time required to transport the beverage capsule between elements is minimized. The process therefore becomes more economical and efficient in terms of space.

After this, Union and membrane cutting 305 occur, as depicted in AD views of Figure 1. At this stage, the membrane is attached to the capsule body flange in a plurality of regions of the flange, leaving a plurality of unsealed regions of said flange as well. The membrane is also cut with a size that will cover the flange and the open end of the capsule body.

After the Union and membrane cutting 305 the application of forging and sealing 306, represented in Figure 1, views E-H occur. A ford is applied to the capsule body, removing indoor air through the plurality of unsealed regions of the flange. The membrane is then sealed over the entire surface of the flange, preserving the ford inside the capsule.

In beverage capsules containing ground and roasted coffee as shown in this case, it is particularly advantageous that the ford within the capsule has a pressure reduction high enough to compensate for the pressure generated by the gases released by the coffee, as it degasses in the capsule. A normally configured beverage capsule will withstand the pressure accumulated inside the sealed capsule as a result of the gases released.

Finally, the capsule is transferred to Distribution 308, where it can be packaged in a box, case, bag, or the like, and distributed for sale.

Figure 4 represents a packaging method of a capsule 400 containing a powdered beverage that tends to release a gas, in an overpack. The method comprises providing a quantity of powdered beverage capable of releasing a gas into a cavity 406 of a capsule body 403. The capsule body 403 is substantially cup-shaped and is provided with an open end 408 communicating with said cavity and a lower end 401. The lower end may have slits. For example, a plurality of small slits may be present in the wall of the lower end 401 to facilitate (without needing a piercing member) the supply of water and / or discharge of beverage during extraction. The slits are small enough to allow the transfer of liquid but keep the dust in the cavity.

The capsule 400 may further comprise a flange 409 on which a cap such as a flexible membrane 412 (Stage II) is sealed. The membrane material is preferably provided in the form of a continuous sheet or web. In an alternative, the lid may be a nid or semi-rigid wall member connected to the flange by welding, for example, heat or ultrasonic welding, and / or snap into the cavity. A lid can be formed of a gas-tight material and sealed tightly in the flange. However, it may also not be airtight to gas and liquid. For example, the lid may have slits. A plurality of small slits may be present in the lid to facilitate (without the need for a piercing member) the supply of water and / or discharge of beverage during extraction. The slits are small enough to allow the transfer of liquid but keep the dust in the cavity.

In this embodiment, capsule 400 is sealed in an overpack 500 (Stage III). The overpack can be a flexible or nested container. For example, it may be a flow wrap container sealed on a 501 seam. A ford is removed before and during the sealing of the overpack inside the overpack. Since capsule 400 is gas permeable, a ford is formed in the cavity as well. A pressure equilibrium is obtained quickly, so that the pressure in the cavity is the same as the pressure between the capsule 400 and the overpack 500.

As in the previous embodiment, the gases generated within the coffee beans during roasting are released from the coffee. Some degassing will occur between roasting and sealing the overpack. However, it is preferred to configure the process for the manufacture of the packaged beverage capsule to minimize degassing before sealing, whereby degassing occurs essentially after the beverage capsule has been sealed in the overpack (Stage IV). As a result of the gas that emanates in the capsule and through the capsule, the pressure in the overpack becomes above atmospheric pressure. In this way, the coffee flavor is preserved more effectively. The overpack is essentially impermeable to gas, so the gases released after sealing are kept in the overpack. After several days, the balance between the gases emanated and the gases retained in the coffee is reached. This equilibrium depends on the relationship of the coffee weight with the total volume in the overpack, the pressure reduction applied during the ford stage and the resistance of the overpack to the equilibrium pressure.

In the context as described in the previous description, the gas-tight seal refers to the capacity of the container, that is, the capsule itself or the overpack, to maintain an internal pressure greater than 105 kPa (1050 mbar) for a period of at least one week.

5 Of course, the invention is not limited to the embodiments described above and the accompanying drawings. Modifications remain possible, particularly as regards the construction of the various elements or by substituting technical equivalents, without thereby departing from the scope of protection of the invention.

In particular, it should be understood that the present invention can be adapted to manufacture beverage capsules for the preparation of various types of food substances, for example, broth, cocoa, coffee, infant formula, milk, tea, tea or any combination thereof. . It should also be understood that edible granules comprising said food substances can be provided in various shapes and sizes, such as flakes, grains, granules, pellets, powders or strips and any combination thereof. Although the particular embodiment of the above description is directed to a beverage capsule containing an amount of roasted coffee powder, it should not be construed as limiting the scope of the invention to beverage capsules so configured.

The exact configuration and operation of the invention as practiced may vary in this way from the previous description without departing from the inventive principle described herein. Accordingly, the scope of the present disclosure is intended to be exemplary rather than limiting, and the scope of the present invention is defined by any claim that results at least in part from it.

Claims (6)

5 10 fifteen twenty 25 30 35 40 Four. Five 1. A method for packaging in a beverage capsule of a powdered beverage that tends to give off a gas, said capsule comprising a capsule body (103, 403) defining a cavity (106, 406) containing a quantity of beverage powder having a predetermined amount of roasted and ground coffee, said cavity being hermetically sealed or, respectively, the capsule being hermetically sealed by an overpack (500), wherein said method comprises the following steps: - grind coffee beans (301) to provide said powdered beverage that gives off a gas; - providing (303) an amount of said powdered beverage that gives off a gas within said cavity (106, 406) of said capsule body (103, 403); - applying (306) a vacuum in said cavity (106) of the capsule body (103) or, respectively, in said overpack (500) containing the capsule (400), so that the internal pressure in the cavity (106) or respectively, in said overpack (500) it is below atmospheric pressure; - sealing (306) the capsule to tightly close said cavity (106) or, respectively, seal the overpack (500) to tightly close the overpack (500) around the capsule (400) while maintaining the internal pressure in the cavity ( 106) or, respectively, in said overpack (500) below atmospheric pressure; Y - keeping said gas emanating in the cavity (106, 406) hermetically sealed from the capsule so that the internal pressure in the sealed capsule or, respectively, in said overpack (500), is above the atmospheric pressure; characterized in that the duration of the degassing between the grinding of the coffee beans and the sealing of the cavity or, respectively, the sealing of the overpack is less than 20 minutes, and preferably is between 5 and 15 minutes, and why the pressure reduction below the atmospheric pressure applied to the cavity (106), or respectively, in the overpack (500), in the stage of applying a vacuum (306), is between 10 and 80 kPa (100 and 800 mbar), and preferably between 25 and 70 kPa (250 and 700 mbar), more preferably between 30 and 60 kPa (300 and 600 mbar). 2. A method according to claim 1, characterized in that after said maintenance stage, the internal pressure is between 105 kPa and 180 kPa (1050 mbar and 1800 mbar), preferably between 105 and 160 kPa (1050 and 1600 mbar), more preferably between 105 and 135 kPa (1050 and 1350 mbar). 3. A method according to claim 2 characterized in that said internal pressure is stabilized at a value between 105 kPa and 180 kPa (1050 and 1800 mbar), preferably between 105 and 160 kPa (1050 and 1600 mbar), more preferably between 105 and 135 kPa (1050 and 1350 mbar), approximately 72 hours after said sealing stage. 4. A method according to any one of claims 1 to 3, characterized in that the capsule is sealed tightly by sealing a membrane (112) on the capsule body (103). 5. A method according to claim 4, characterized in that the membrane (112) is sealed on a flange (109) of the capsule body (103) by heat welding or ultrasonic sealing. A method according to any one of claims 1 to 3, characterized in that the capsule (400) is gas permeable and is contained within said hermetically sealed overpack (500).