ES2827794T5 - Capsule for the preparation of a drink - Google Patents

Description

DESCRIPTION

Capsule for the preparation of a drink

The present invention relates to a capsule for the preparation of a beverage according to claim 1.

From the state of the art, different capsules are known for the preparation of beverages, in particular for the preparation of coffee. Thus, for example, document EP 1908706 A2 shows a capsule, in the internal space of which an inserted part is arranged, which together with the base of the capsule body fulfills a valve function, so that when a liquid pressure is removed no drink more can come out of the capsule. A labyrinth structure housed downstream of the valve moderates the beverage flow and mixes the prepared beverage.

In documents WO 2015/049269 A1, WO 2015/165627 A1, EP 1767467 A1 and WO 2005/092160, different capsules are disclosed, which are part of the state of the art.

State-of-the-art solutions have been shown to be complex to manufacture. In addition, the labyrinth structure behind the valve retains a large amount of beverage, which still drips out of the capsule after the completion of the brewing process.

The objective of the invention is to overcome the disadvantages of the state of the art. In particular, a capsule for the preparation of a drink should be provided that can be manufactured in a simple and affordable manner. Furthermore, dripping of the capsule after completion of the preparation process should be prevented as much as possible or completely prevented. At the same time, foaming of the drink must be allowed and in the preparation of coffee a cream must be allowed by generating shear forces.

This objective is solved by the capsule defined in independent claim 1. Additional embodiments result from the dependent claims.

A capsule according to the invention for the preparation of a beverage comprises a capsule body preferably configured with rotational symmetry that completely or partially delimits a substance chamber for housing at least one substance, an outlet nozzle preferably arranged in the center with an outlet opening, as well as a lid for closing the substance chamber. A liquid can be introduced into the substance chamber and expelled through the outlet opening. A slotted valve is arranged between the substance chamber and the outlet nozzle, which, under increasing liquid pressure in the substance chamber, additionally opens in particular in such a way that the slotted valve opens directly towards the outlet nozzle and in particular generates a stream of drink. Under atmospheric pressure the slotted valve is not necessarily closed in a tight manner, in any case not in a hermetic manner.

By using a valve, which opens fully in particular only under increasing liquid pressure, a premature release of the beverage can be prevented, which allows in particular a pre-scalding of a coffee substance. Correspondingly, the capsule will not only allow a delivery of the drink in drops but, depending on the construction, will make a continuous delivery of the drink possible. By configuring the valve as a slotted valve, it is achieved that an increase in shear in the beverage is achieved with a constant cross-sectional area. Therefore, particularly in coffee production, an improved crema is created. By opening the slotted valve directly on the outlet nozzle, the delivery of the drink is simplified. When the outlet nozzle is designed cylindrical and has in particular straight internal walls, the dripping time after completion of the preparation can be reduced.

The slotted valve may be a part of a limiting wall of the outlet nozzle on the inlet side. Therefore the entire length of the outlet nozzle can be used to moderate the beverage jet. The drink will come out of the capsule in due moderation and can be collected in a cup.

The slotted valve can extend over the entire diameter of the outlet nozzle. Such a slotted valve reopens additional degrees of freedom with respect to the construction. Thus, for example, the slotted valve may comprise a movable wall element or a deflection wall element, which is not only separated from the outlet nozzle by the slot of the slotted valve, but the deflection is simplified by additional design measures. For example, additional weakening zones can be provided in the marginal region of the boundary wall.

According to the invention, the slotted valve is formed by mutually offset wall sections. By means of such wall sections, which for example form in each case half of the boundary wall, which are arranged out of phase, an embodiment of the injection molding technique is possible in a simple manner. In this way, a slot can be configured, which can be arbitrarily thin. It is even possible to easily manufacture a closed valve with a controlled breaking point. Likewise, in manufacturing using the injection molding technique with forced demolding, it is possible that the valve is forced open from the beginning.

The slotted valve can be designed in such a way that it opens only when a minimum liquid pressure is reached. For example, a minimum internal liquid pressure for a capsule for the "Tassimo®" system could be greater than 0.5 bar, preferably greater than 1.0 bar, particularly preferably amounting to 1.5 bar. In another capsule system, for example for the "Dolce Gusto®" system, this minimum internal pressure may be 3 to 4 bar. Such a valve guarantees, for example, that a drink can come out of the capsule only when it is under a pressure necessary in the valve for shearing. Correspondingly, the quality of the prepared beverage, in particular of the cream in a coffee preparation, can always remain the same.

The slotted valve can be designed with automatic closing in such a way that in the absence of liquid pressure or in case of reduction of liquid pressure under a predetermined pressure it closes automatically. For example, it is conceivable that if a pressure of 0.2 bar is not reached, the valve will gradually close. Thus, the pressure can be reduced continuously, for example, independently of the machine or capsule system before a complete closure is performed. A valve with automatic closing means that after the completion of the preparation procedure the capsule no longer drips.

The slotted valve can be designed as a controlled break point and can be closed before the minimum liquid pressure is applied for the first time in a leak-tight manner, in particular in a fluid-tight manner, preferably in an aroma-tight manner. Such a tight, in particular aroma-tight, construction of the slotted valve means that no additional membrane has to close the outlet opening and yet a loss of flavor of the beverage substance can be prevented. If the lid and the capsule body are also designed accordingly, the quality of the prepared beverage can also be guaranteed after longer storage of the capsule.

The slotted valve can be arranged in such a way that the beverage stream flows transversely to an outlet direction of the outlet nozzle. The outlet direction extends from the slotted valve towards the outlet opening and is generally approximately parallel to a longitudinal axis of the outlet nozzle and/or approximately parallel to a symmetry axis of the capsule body preferably configured with rotational symmetry. A jet of beverage, which is poured transversely to the outlet direction towards the outlet nozzle, will collide with a side wall of the outlet nozzle so that, on the one hand, its flow speed is reduced, and on the other hand, A mixture of the drink with air is favored.

In the outlet nozzle, an air inlet opening connected to an air supply channel is arranged in such a way that the beverage jet can be directed in front of the air inlet opening. Such a construction is disclosed, for example, in EP 1440 910 A1. When the beverage jet is guided in front of the air inlet opening, air can be entrained and then mixed with the beverage jet. Correspondingly, a light liquid no longer needs to be formed in the capsule from the beverage substance to produce a foamed beverage, for example. With a subsequent addition of air to the drink the percentage of air can be increased.

The air inlet opening may be arranged and/or designed in such a way that, in correct use of the capsule under the action of gravity, no beverage can enter the air inlet opening. Correspondingly, a beverage preparation machine is prevented from being unintentionally contaminated by a beverage escaping through the air inlet opening and the air inlet channel of the capsule. For example, this air inlet opening has a small dimension such that, due to the viscosity of the prepared beverage, it cannot reach through the air inlet opening at all.

The air inlet opening in the correct use of the capsule can be arranged laterally or in the direction of gravity above the beverage stream formed by the nozzle. Through this opening at the side or arranged above the beverage stream, an escape of the beverage under the action of gravity is prevented even in the case of a larger air inlet opening. Correspondingly, however, also the machine for preparing the drink must be taken into consideration, since this machine determines the orientation of the capsule in correct use.

The outlet pipe may have two, three or more air inlet openings. It has been shown that through a plurality of air inlet openings more air can be introduced into the beverage. Correspondingly, depending on the drink, more or less foam can be produced.

The valve and the air inlet opening may be configured such that when the valve is open a Venturi nozzle is configured. By configuring the valve as a Venturi nozzle, the entrained air or air introduced into the beverage can be determined exactly. The term Venturi nozzle refers to any arrangement whose air entrainment is based on the Venturi effect or Bernoulli's law. It is also conceivable that the capsule only has a Venturi nozzle and does not have the valve. This Venturi nozzle can be arranged in place of the slotted valve and inject the beverage directly into the outlet nozzle.

The air supply channel or its partial regions can be formed by a cooperation of the capsule body with a plug installed in the capsule body. Such a two-part construction of the capsule makes additional degrees of freedom possible and simplifies in particular an affordable production of the capsule.

The plug may be installed from the outside in the capsule body. This construction allows additional degrees of freedom in capsule construction. In the state of the art it is shown, for example, that an additional part is introduced into the capsule body that includes the outlet nozzle. In a construction in which the outlet nozzle is closed by the same lid as the capsule body, a construction is advantageous in which an additional part is installed on the side facing the lid on the capsule body. Correspondingly, the tolerance chain on the lid side is not influenced.

The capsule body and the outlet nozzle can be configured in one piece. Thanks to a one-piece capsule body and outlet nozzle configuration, the tolerances required, for example, for closing the capsule with the lid, can be observed very easily. Correspondingly, the capsule can be manufactured affordably. However, it is also conceivable that the outlet nozzle is an independent component that cooperates with the capsule body and is installed in the capsule body.

A filter can be arranged in front of the slotted valve. A filter ensures that particles of insoluble and/or beverage substance do not drag near and/or into the valve and clog it. Correct operation of the valve is therefore guaranteed.

The outlet nozzle with its outlet opening can be closed by the cover. A simultaneous closure of the capsule and the outlet opening increases the hygiene of the capsule. During storage, no foreign substances can reach the outlet nozzle that could contaminate a prepared drink or the machine for preparing the drink.

However, the cover may also have a recess in the region of the outlet opening. This is particularly useful in an aroma-tight slotted valve configuration. Likewise, in a two-piece capsule body and outlet nozzle construction, tolerance problems can be avoided, when the cap does not need to close the capsule body and outlet nozzle.

The capsule body, and possibly also the outlet nozzle and/or the cap and/or the insert, can be manufactured by a deep drawing or injection molding process. The application of an injection molding process provides great flexibility with respect to the configuration of the shape of the capsule body and/or the outlet nozzle and/or the cap and/or the insert. However, although it is restricted in a deep drawing process, it is nevertheless possible to manufacture capsules especially in an oxygen-tight and/or aroma-tight manner. However, oxygen and aroma tightness is not limited to capsules manufactured using a deep drawing process.

If the capsule is configured in an oxygen-tight manner, a penetration of oxygen into the capsule during storage of a substance contained therein is essentially prevented. Therefore, aging of the substance, for example coffee powder, can be prevented by oxidation. An oxygen-tight capsule is, as a rule, also aroma-tight. Correspondingly, an escape of aromatic substances contained in the substance during storage of the same within the capsule is essentially prevented. Oxygen or aroma tightness is necessary to achieve, particularly in the case of coffee, a minimum shelf life of 12 months, preferably 18 months. Correspondingly in the present context, by an oxygen-tight and/or aroma-tight capsule is meant a capsule in which coffee powder can be stored for at least 12 months, preferably 18 months, at room temperature in atmospheric air without being stored. produce any modification of the coffee powder that would impair the quality of a coffee drink made from it.

If an oxygen-tight and/or aroma-tight capsule is manufactured with a deep drawing process, then the film material used for this can have an oxygen transmission rate OTR (Oxygen Transmission Rate) of less than 5, preferably of less than 2. The OTR rate indicates how much oxygen per unit area and time diffuses through a film, in the unit: cm3/m2/Tag/0.21 bar. However, the finished oxygen-tight and/or aroma-tight capsule body, or the entire capsule (including the stopper and/or insert and cap), may have an oxygen transmission rate OTR of less than 5, preferably of less than 2. This applies regardless of the manufacturing procedure applied.

By means of figures, which only represent embodiment examples, the invention is explained below in more detail. They show:

Figure 1: a perspective view of a capsule with capsule body and raised cap,

Figure 2: a cross section through the assembled capsule of Figure 1,

Figure 3a: a perspective view diagonally downwards of a capsule opened by cut according to Figure 1, the cut running transversely to the cut of Figure 2, the capsule being in accordance with the invention,

Figure 3b: an enlarged fragment of Figure 3a,

Figure 3c: an enlarged perspective view diagonally upwards of a central area of the open capsule in section according to Figure 1, the capsule being in accordance with the invention,

Figure 4: a perspective view of a central area of the capsule body of Figure 1, the capsule being in accordance with the invention,

Figure 5: an enlarged perspective view diagonally downwards of a central area of a further embodiment of a capsule according to the invention,

Figure 6: a perspective view from above of a central area of the capsule body according to the embodiment of Figure 5,

Figure 7: a diagonally upward perspective view of a capsule according to the invention opened in section in a further embodiment, and

Figure 8: a cross section through a further embodiment of a capsule according to the invention.

Figure 1 shows a perspective view of a first embodiment of a capsule 1 with a capsule body 2 and a cap 9 raised from the capsule body 2 and to be joined therewith. The capsule 1 is oriented in this respect so that it is used in correct use. Correspondingly, a lid 8 (see Figure 2) is arranged on the lower side of the capsule 1. The capsule body 2 has on the visible upper side, in a central area, a housing into which the cap 9 can be inserted. correct use the cap 9 is firmly connected to the capsule body 2, for example glued, welded or fitted. The capsule body 2 has passage openings 16 that allow a beverage formed in the beverage capsule 1 to pass towards the cap 9. The cap 9 has on its lower side in the representation shown a filter 15 that is formed by a large number of slots. The filtering function itself is activated, however, only when the cap 9 is inserted into the capsule body 2, the beverage is located in a gap between capsule body 2 and cap 9 and is guided through the filter slots 15. .

In Figure 2, a cross section through the assembled capsule 1 of Figure 1 is reproduced. The capsule body 2 can again be seen, into which the plug 9 in the illustrated illustration is inserted from above. The plug 9 seals the capsule body 2 on the upper side, which in the shown representation and in correct use is located at the top. The capsule body 2 forms a substance chamber 3 in which a substance 4 for the preparation of the beverage is present. The capsule 1 or the capsule body 2 is closed on the underside by a lid 8. This lid 8 closes not only the substance chamber 3 but also an air supply channel 7, as well as an outlet nozzle 5 with its exit opening 6. The air supply channel 7 is arranged coaxially around the outlet nozzle 5. The outlet nozzle 5 is sealed on the side facing the outlet opening 6 by a boundary wall 12. Otherwise the slots can be distinguished in the additional piece 9 that form the filter 15.

Figures 3a to 3c show in each case a perspective view of an open capsule in section, according to Figure 1, the capsule being in accordance with the invention. In this regard, the cut runs transversely to the cut in Figure 2. These figures explain the function of the capsule. Again the capsule body 2 and the additional part 9 can be distinguished. As already mentioned in Figure 1, the capsule body 2 forms a substance chamber 3, which houses the substance necessary for the preparation of the drink. The outlet nozzle 5 with its outlet opening 6 is arranged in a central area of the capsule body 2. Coaxially around this outlet nozzle 5, the air supply channel 7 is provided. The lid 8 (see Figure 2) that closes the capsule 1 is not drawn. In correct use, the capsule 1 is punctured from below, that is, through the lid, so that a liquid is injected into the capsule or of chamber 3 of substance. The beverage will soon fill the entire chamber 3 with substance and enter through the passage openings 16 into a gap 17 between capsule body 2 and cap 9. The beverage will flow down there and through the filter 15 (see Figure 3b ) will reach a collecting space 13 through the outlet nozzle 5. The collecting space 13 is separated from the outlet nozzle 5 by a boundary wall 12. This boundary wall 12 is formed by two wall sections 20, 21, which are arranged out of phase with each other. A slotted valve 14 is formed between these two wall sections 20, 21. The slotted valve 14 opens under pressure from the applied beverage and allows a jet of liquid to escape from the outlet nozzle 5. Furthermore, this slotted valve 14 causes an application of shear forces on the beverage to generate a cream in a coffee preparation or in any case condition air bubbles contained in the beverage.

After the passage of the beverage from the substance chamber 3 through the passage openings 16 and a gap 17 between cap 9 and capsule body 2, the beverage is pushed downwards due to the internal pressure. The beverage must press the filter 15, which is formed from the grooves of the plug 9 in cooperation with the capsule body 2. The drink is filtered. When, for example, coffee powder is used as a beverage substance, a filter cake will form in the gap between the sugar-coated substance particles, which promotes filtration. The filtered beverage reaches a collecting space 13 above the outlet nozzle 5. This collecting space is separated from the outlet pipe 5 and the outlet opening 6 by a boundary wall 12 and a slotted valve 14 arranged therein. The slotted valve 14 opens only when a minimum internal pressure of 0.5 bar is applied inside the capsule. As soon as the required internal pressure is reached, the slotted valve 14 will open, i.e. the slot of the slotted valve 14 will be clamped by pressure and a beverage jet is formed. As mentioned above, this internal pressure depends on the capsule system and can be adjusted in the production of the capsule. This jet of beverage is injected into the outlet nozzle 5, the beverage can reach the outlet opening 6 without hindrance. By means of the slotted valve 14 the drink is loaded with shear forces. The air contained in the drink is molded in this way to form fine air bubbles that are conducted in the drink stream. In particular, in the preparation of coffee from coffee powder, a cream is consequently generated which forms a fine foam, for example in a cup on top of the prepared coffee. By using a slotted valve 14 the shear force can be further intensified compared to a perforated valve in the case of a constant nozzle cross section.

The slotted valve 14 extends over the entire diameter of the outlet nozzle 5. Correspondingly, the slot extends through the entire boundary wall 12. The slot is formed by two mutually offset wall sections 20, 21, a wall section 21 comprising a dividing wall 19 of the air supply channel 7. The other dividing wall 20 is designed comparatively thin so that it can be deformed under the action of liquid pressure to increase the slot of the slotted valve 14 correspondingly. Preferably the dividing wall 20 has a thickness between 0.2 mm to 0.3 mm, so that it can be deformed in a correspondingly simple manner by applying an internal liquid pressure. Naturally, this thickness can be adapted depending on the material used and the necessary internal pressure.

The slotted valve 14 is designed so that the beverage jet formed is guided in front of an air inlet opening 11, that is, it is injected transversely in an outlet direction 10 from the boundary wall 12 towards the opening 6. of outlet in the outlet nozzle 5 and collides with the side wall of the outlet nozzle 5. This air inlet opening 11 is connected to the air supply channel 7, which is arranged coaxially around the outlet nozzle 5. When the beverage jet crosses below the air inlet opening 11, it draws air through the suction effect and mixes with this air. A foamed beverage is formed and leaves the capsule through the outlet opening 6. Particularly in the preparation of milk, additional foaming is often desired to prepare, for example, a cappuccino or a latte macchiato. Also in the preparation of coffee, a fine foam in the form of a cream is desirable. As soon as the desired quantity of the drink is prepared, the introduction of the liquid into the substance chamber 3 is prevented (see Figure 3a), the internal pressure in the capsule will decrease and remaining below a pressure of 0.2 bar the slotted valve 14 is closed again. Consequently, no more drinks can reach the outlet nozzle 5, the dripping will end shortly afterwards. The mentioned pressure can be adjusted again depending on the capsule system and on the manufacture of the capsule. Figure 4 shows a perspective view from above of a central area of the capsule body 2 of Figure 1, the capsule being in accordance with the invention. This central area is made as a recess in the capsule body, as can be distinguished in Figure 1. The passage openings 16 through which the beverage reaches the gap 17 can be clearly seen (see Figures 3a and 3b). In the base area of this recess, circular ribs 18 are arranged that serve to support the plug 9 that is to be inserted (see Figure 1). Likewise, in the base area, two partial areas can be distinguished with two wall sections 20, 21 that together form a limiting wall 12 with respect to the outlet nozzle 5 (see Figures 3a to 3c). A first partial zone with the wall section 20 represents the collecting space 13, which accumulates the prepared beverage before passing through the slotted valve 14. The second partial zone with wall section 21 is separated from the ribs 18 and the space collector 13 through a dividing wall 19. This dividing wall 19 is sealed with the plug 9. The thus separated area has access to the air supply channel 7 and three air inlet openings 11. , which flow into the outlet pipe. This separate partial area allows air to be entrained from the beverage jet into the outlet nozzle. By the arrangement of the air inlet openings 11, it is prevented under the action of gravity that the beverage from the outlet nozzle 5 can reach the air inlet openings 11 and the air inlet channel 7.

As already described above, the beverage accumulates after passing through the passage openings 16 and the filter 15 (see both figures 3a and 3b) in the collecting space 13. The slotted valve 14 is closed in its open position. At rest, the groove can only be distinguished as a very fine slit. Correspondingly, there is no opening yet, however the plastic at the location of the slotted valve 14 is already separated through the very fine gap. As soon as the liquid pressure inside the capsule increases and reaches a certain minimum internal pressure, the slotted valve 14 opens by bending the wall section 20 of the collecting space 13 downwards. The already existing slot of the slotted valve 14 will increase correspondingly until a balance is established between the recoil force of the wall section 20 of the collecting space 13 and the force resulting from the internal pressure of the capsule. The beverage exits through the slotted valve 14 opened in this way and reaches the outlet nozzle 5 (see figures 3a to 3c). When the internal pressure decreases, for example when the beverage preparation process has ended, the wall section 20 of the collecting space 13 due to its elasticity recedes again and the gap of the slotted valve 14 narrows again. The slotted valve 14 is closed. A further release of beverage from the capsule is prevented.

The slotted valve 14 may be completely closed before the first opening. For example, instead of a slot, a controlled breaking point can be provided, which nevertheless allows opening under pressure.

Figures 5 and 6 show a further embodiment of a capsule according to the invention in fragments. In this regard, they again represent an enlarged perspective view diagonally downwards of a central area of the capsule and a perspective view from above of the central area of the hollowed capsule body, similar to Figures 3b and 4. Correspondingly, They indicate only the differences. Reference numbers are maintained.

The collecting space 13 is designed as a hollow channel. The slotted valve 14 is located at the end of the channel abutting the dividing wall 19 and is open. When the internal pressure rises the wall section 20 of the limiting wall 12 of the plug 2 can be curved so that the opening of the nozzle 12 increases. A balance is again achieved between internal pressure and recoil force. Likewise, the valve 14 could however be designed as a closed slot, which opens only under pressure. Unlike the first embodiment, the beverage jet is not formed through a wide slot along the diameter of the outlet nozzle 5 but through the slot in the channel of the collecting space 13. Correspondingly, it is not It is useful to provide several air inlet openings towards the outlet nozzle 5, in this embodiment there is only one air inlet opening 11.

Figure 7 shows a diagonally upward perspective view of an open sectional capsule 1 according to the invention in a further embodiment. The reference numbers are again used in analogy with the previous figures. A capsule body 2 is closed by a lid. An insert 22 is inserted into this capsule body 2, in which the outlet nozzle 5 with its outlet opening 6 and the slotted valve 14 are configured. The insert 22 on its side facing the outlet nozzle 5 has a surface with ribs 18 on which a filter layer is arranged. The filter layer is not drawn. The insert 22 has spokes 23 on the edges with which it rests on a stepped edge on the capsule body 2. The capsule body 2 forms a substance chamber 3. When preparing the beverage, a liquid is injected into the capsule 1. This liquid reaches the substance chamber 3, so that the beverage can be configured there. Under increasing pressure, the beverage is pressed through the filter layer (not shown) consisting of a perforated film and/or a filter nonwoven and accumulates in a collecting space 13 above the outlet nozzle 5. . The collecting space 13 is again separated from the outlet nozzle 5 by a boundary wall 12 with two wall sections 20, 21. The two wall sections 20, 21 are arranged out of phase with each other and form a slotted valve 14 which opens below the applied liquid pressure. The liquid jet is injected into the outlet nozzle 5 through the slotted valve arrangement 14 transversely to an outlet direction 10, which extends approximately parallel to the side wall of the outlet nozzle 5 in the direction from the boundary wall 12 towards the exit opening 6. As already described in the previous embodiments, an air inlet opening is provided, which is connected to an air supply channel running coaxially around the outlet nozzle 5.

8 shows a cross section through a further embodiment of a capsule according to invention 1. This capsule 1 is formed by a capsule body 2 which is closed by a lid (not shown). On the side facing the cover, an outlet nozzle 5 with an outlet opening 6 is arranged. An outlet direction 10 extends approximately parallel to an axis of rotational symmetry of the capsule 1 from the lid toward the outlet opening 6. The capsule body 2 has a substance chamber 3, in which the substance for generating the beverage is arranged. A filter 15 is arranged between the substance chamber 3 and the outlet nozzle 5, which prevents undissolved substance particles from escaping from the capsule 1. Immediately after the filter 15 follows a collecting space 13, which accumulates the prepared beverage in an area through the outlet nozzle 5. This collecting space 13 is separated by a boundary wall 12, which comprises two wall sections 20, 21, mutually out of phase. The two wall sections 20, 21 again form a slotted valve 14 that opens under pressure in a similar manner as already described in the other embodiments. An air inlet opening is also integrated in this exemplary embodiment.

Claims (13)

1. Capsule (1) for the preparation of a beverage, comprising a capsule body (2) preferably configured with rotational symmetry that completely or partially delimits a substance chamber (3) for housing at least one substance (4). ), an outlet nozzle (5) preferably arranged in the center with an outlet opening (6), as well as a cover (8) for closing the substance chamber (3), where a liquid can be introduced into the substance chamber (3) and can be expelled through the outlet opening (6), where a slotted valve (14) is arranged between the substance chamber (3) and the outlet pipe (5), which opens under an increasing liquid pressure in the substance chamber (3) such that the slotted valve (14) opens directly towards the outlet nozzle (5) and generates a jet of beverage, in which the slotted valve (14) It is formed by mutually offset wall sections (20, 21), characterized in that an air inlet opening (11) is arranged in the outlet pipe (5), connected to an air intake channel (7), in such a way. so that the beverage jet can be directed in front of the air inlet opening (11). 2. Capsule (1) according to claim 1, characterized in that the slotted valve (14) is a part of a limiting wall (12) of the outlet nozzle (5) on the inlet side. 3. Capsule (1) according to claim 2, characterized in that the slotted valve (14) extends across the entire diameter of the outlet pipe (5). 4. Capsule (1) according to one of claims 1 or 3, characterized in that the slotted valve (14) is designed with automatic closing, in such a way that it closes automatically in the absence of liquid pressure, or in case of reduction of the liquid pressure under a predetermined pressure. 5. Capsule (1) according to one of claims 1 or 4, characterized in that the slotted valve (14) is designed as a controlled breaking point and is closed before the minimum liquid pressure is applied for the first time in a leak-tight manner, in particular in a fluid-tight manner, preferably in an aroma-tight manner. 6. Capsule (1) according to one of claims 1 to 5, characterized in that the slotted valve (14) is arranged in such a way that the stream of beverage is poured into the outlet nozzle (5) transversely to the direction (10). of the outlet pipe (5). 7. Capsule (1) according to any one of the preceding claims, characterized in that the air inlet opening (11) is arranged and/or designed in such a way that, in case of correct use, under the action of gravity No drink can enter the air inlet opening (11). 8. Capsule (1) according to any one of the preceding claims, characterized in that the air inlet opening (11), in case of correct use, is arranged laterally or in the direction of gravity above the beverage jet formed through the slotted valve (14). 9. Capsule (1) according to any one of the preceding claims, characterized in that the air supply channel (7) is formed at least partially by a cooperation of the capsule body (2) with a plug (9) installed in the body (2) capsule. 10. Capsule (1) according to claim 9, characterized in that the plug (9) is installed from the outside on the capsule body (2). 11. Capsule (1) according to one of claims 1 to 10, characterized in that the capsule body (2) and the outlet nozzle (5) are configured in one piece. 12. Capsule (1) according to one of claims 1 to 10, characterized in that the outlet nozzle (5) is an independent component of the capsule body (2). 13. Capsule (1) according to one of claims 1 to 12, characterized in that a filter (15) is arranged in front of the slotted valve (14).