JP6117371B2 - 1 cup extract capsule to produce a coffee drink with or without crema - Google Patents

Description

  The present invention relates to a single cup brewing capsule for producing a coffee beverage, the single cup brewing capsule having a capsule base body in which a textile dough and a beverage substance are arranged, the beverage substance being 1 Stored in a cup extract capsule and provided to be extracted through a textile dough with pressurized hot water in a cup extract capsule, the beverage material is substantially powdered and roasted The roasted ground bean coffee containing ground bean coffee powder has a color value in the range of 50-150.

Beverage preparations divided into one serving and loaded into a capsule or pad system are generally known from the prior art.
For example, a general cup of capsule for the preparation of coffee and espresso is described in EP 1 792 850 B1, EP 1 344 722 A1 and US 2003/0172813 A1. It is disclosed.
In addition, reference is also made to German patent application 102010034206, international patent application 2012/010317 pamphlet, international patent application 2012/038063 pamphlet, and German patent application 102011010534.

One cup brewing capsules for producing beverages are preferably frustoconical or cylindrical, for example manufactured from a plastic film by deep drawing or in a plastic injection molding process.
These typically have an open filling side with a flange on which a membrane (cover film) is adhered or glued, and a closed or open capsule base, between the beverage substance and the capsule base. One or more assembly elements may be present, such as particle sieves, liquid dispersion means, fleeces, felts, barrier films, and / or the like.

In order to prepare a coffee beverage, a cup of extraction capsules is introduced into the extraction chamber of the preparation device.
After or during the closing process of the extraction chamber, the cup of extraction capsule is preferably opened on its closed base side by an outlet spike arranged in the extraction chamber.
In the case of a capsule for extraction with a partially open capsule base, there is already one opening on the base side.
After the extraction chamber is sealed, the filling side of the cup for extraction, which is closed with a membrane or a cover film, is punctured by the puncture means.
Thereafter, the preparation liquid, preferably hot water, is pressurized and transported into a cup of extraction capsules.
The preparation liquid flows through the beverage material and extracts and / or dissolves the material necessary for beverage production from the beverage material.

For example, in the preparation of espresso, an extraction hydraulic pressure of up to 20 bar acts on the coffee powder to extract the essential oil.
This pressure also acts on the filter medium located between the coffee powder and the capsule-based punctured capsule outlet.
An abrupt pressure drop at the bottom of the filter media leads to bubble formation in the beverage, for example in the form of a coffee beverage crema.

The crema is obtained through the fineness of the particles, the filtration system and the high pressure in the extraction volume.
If the system is not pressurized, no crema is formed.

  However, for certain beverages, such as classic drip coffee without crema consumed, especially in the United States and Scandinavia, bubble formation is not desired.

  The amount of ground bean coffee powder required to obtain the desired beverage volume is the amount in the capsule for extraction, and other charge characteristics such as the degree of roasting and the degree of grinding If it corresponds to the standard, it increases in proportion to the volume of the beverage.

In particular, if the amount of beverage is greater than 150 ml, it is known that further extraction of ground bean coffee powder will wash out undesired taste components and thereby give the final product a bitter, sour, musty taste. Yes.
An obvious corrective measure would be to increase the serving size or grind the coffee beans more finely.
However, increasing the serving dose will lead to poor extraction, because the extraction medium will not be able to spread evenly around the particles.
When the medium particle size is reduced, the pressure in the extraction space is increased.
This causes extraction of unnecessary components.

In the prior art, there are already system solutions that provide absolutely different beverage yields with a constant cup-packing volume that cannot be changed.
However, with such a system, the amount stored in a single brewing package is unsuitable.

There is a need for a single brew capsule for producing a coffee beverage that is of uniform size and therefore can be part of a system solution.
This cup of capsules should have a high productivity for coffee drinks of various volumes and without any defects in sensory quality.

  In particular, there is a need for a single cup of capsule that allows the production of different coffee beverages with high sensory quality by varying individual predetermined parameters.

  The object of the present invention was to provide a single cup brewing capsule for producing a coffee beverage, which is advantageous over prior art single brewing capsules.

In particular, beverage preparations that are divided into servings and that have different beverage yields depending on the market should be provided in a pre-set small amount of unchangeable packaging or storage space.
Depending on the market to be realized, the beverage finish should in this case preferably be between 20 ml and 170 ml.
In addition to this, the resulting beverage preparation should be at or above the sensory quality of a beverage prepared with a conventional preparation device.

In particular, high sensory quality coffee drinks should be provided in the medium volume range (preferably 20-170 ml) with different degrees of roasting.
In addition, these coffee beverages should optionally be able to be produced with or without crema, and coffee beverages without crema can be made into beverages prepared with non-pressurized filtration devices. Should respond.

  The above object is achieved according to the present invention, i.e. by a single cup brewing capsule for producing a coffee drink, the single cup brewing capsule having a capsule base body in which the textile dough and the beverage substance are contained. Arranged and provided for the beverage substance to be stored in a cup of extraction capsules and extracted through the textile dough with pressurized hot water in the cup of extraction capsules, Present in capsules in amounts ranging from 1 to 20 g, the beverage substance is roasted substantially in the form of a powder and its D [4,3] value in the range of 150 to 550 μm in the dry state. The color value of roasted ground coffee powder containing ground coffee powder is in the range of 50-150.

  The D [4,3] value is the volume cumulative median diameter D [4,3], which is a measurement parameter known by those skilled in the art and can be used to describe the media particle size.

  Surprisingly, let's achieve each by the specific combination of the composition of the capsule for extraction, the filter media, the roasting curve of the roasted coffee, the medium grain size of the roasted coffee powder, and the amount of coffee in the extraction space And the desired beverage volume can also be set.

According to the present invention, the characteristic roasting degree, the degree of grinding, and the amount of coffee in the extraction space (the amount of one cup measured) can be measured even if the amount of one cup is very small. A large beverage volume can be realized, which is modified and adapted to each other to correspond to the specification in sensory quality.
Therefore, the yield of beverage volume per amount of coffee in the extraction space can be improved.

In addition to this, surprisingly, not only the combination of a higher degree of grinding and a lower degree of roasting, but also a combination of a lower degree of grinding and a higher degree of roasting also results in a high sensory quality beverage. I also found that it can be generated.
Furthermore, coffee with or without crema can optionally be obtained by changing the woven fabric to suit the purpose.

  The volume of one cup of capsule according to the present invention is preferably in the range of 20 to 35 ml.

  In a preferred embodiment, the volume of a capsule for extraction according to the present invention is 25 ± 10 ml, more preferably 25 ± 8 ml, even more preferably 25 ± 6 ml, most preferably 25 ± 4 ml, in particular 25 ±. 2 ml.

  In another preferred embodiment, the volume of the cup for extraction according to the present invention is 30 ± 10 ml, more preferably 30 ± 8 ml, even more preferably 30 ± 6 ml, most preferably 30 ± 4 ml, in particular 30 ± 2 ml.

  The beverage material in a single cup capsule according to the present invention is substantially in powder form and includes roasted ground coffee grounds.

  The coffee can be one type or can consist of a mixture of any desired coffee type of two or more.

  In a preferred embodiment, the beverage material present in the single cup capsule comprises one or more coffee seeds selected from Arabica, Robusta, Riberica.

  In a particularly preferred embodiment, the beverage material within the one cup capsule comprises roasted ground coffee grounds, and the coffee is a mixture of Arabica and Robusta coffee seeds.

  In another particularly preferred embodiment, the beverage material in the one cup capsule consists of roasted ground coffee grounds, and the coffee is a mixture of Arabica and Robusta coffee seeds.

  In a preferred embodiment, the beverage material present in the 1 cup brew capsule comprises roasted ground coffee grounds and the coffee is only Arabica coffee.

  In another preferred embodiment, the beverage material present in the 1 cup capsule comprises roasted ground coffee grounds and the coffee is Robusta coffee only.

  Coffee can be decaffeinated.

Coffee can be flavored.
Flavored coffee is preferably obtained by treating coffee beans with a natural or synthetic flavor or oil after roasting.

The unit volume weight of the roasted ground bean coffee powder is 250 g / l to 400 g / l depending on the type and degree of grinding.
The unit volume weight is measured by a Hag meter.
For this purpose, ground coffee grounds are placed in a container of known capacity (250 ml) tared with a balance before filling.
Put the coffee in the container until it overflows, and use a flat object to grind it flat on the top edge of the container.
The filled container is weighed and compared to the tare weight and converted to g / l by a factor known by those skilled in the art.

The roasted ground bean coffee powder preferably has a specific surface area of 5 to 90 m ² / kg.

Preferably, the specific surface area of the coffee is 5 ± 3 m ² / kg, 10 ± 5 m ² / kg, 15 ± 1 m ² / kg, 32 ± 1 m ² / kg, 45 ± 1 m ² / kg, 55 ± 1 m ² / kg. 58 ± 1 m ² / kg, or 60 ± 5 m ² / kg.

  The roasted ground bean coffee powder preferably has a moisture content in the range of 1-5%.

In order to achieve beverages with different beverage volumes, ie with or without crema, the roasting of the individual seeds is an important factor.
This operation affects the taste and color.

  The degree of roasting can be measured using a color measuring device (eg, Colorette 3b from Probat, Emmerich, Germany).

  In a particularly preferred embodiment, the total amount of ground coffee grounds present in the beverage material is roasted.

  The beverage material comprises roasted ground bean coffee powder, and the color value of this roasted ground bean coffee powder is in the range of 50-150.

The color value of the roasted ground bean coffee powder is generally a commonly accepted factor for quantifying the degree of roasting.
The color values are measured according to the present invention using a 2011 Probat Colorette 3b colorimeter.
The principle of measurement is based on reflection measurements.
In this case, the coffee sample to be measured is illuminated with light of two wavelengths (red light and infrared light).
The total reflected light is evaluated electronically and displayed as a color value.

  The roasted degree of roasted ground bean coffee powder is expressed as a color value (measured by Probat Colorette 3b manufactured in 2011) and is 50 to 150, preferably 50 to 130, more preferably 50 to 120. Range.

  In another embodiment, the roasted degree of roasted ground bean coffee powder is expressed in color values (measured with Probat Colorette 3b made in 2011) and is 50-150, preferably 50-120. Preferably it is in the range of 50-100 or 50-80, most preferably 50-95 or 50-75, especially 50-90 or 50-70.

  The roasting degree of the roasted ground bean coffee powder is expressed by a color value (measured by Probat Corporation Colorette 3b manufactured in 2011), and is 50 to 150, preferably 60 to 130, more preferably 65 to 135. In particular, it is in the range of 70-120.

Particularly preferred roasting color values A ^{1 to} A ⁶ (measured by Probat Colorette 3b manufactured in 2011) are shown in the table below.

Embodiment ^{A 6} is very particularly preferred.

  The beverage material is substantially in powder form and includes roasted ground coffee beans, the D [4,3] value in the dry state is 150-550 [mu] m.

  The D [4,3] value is the volume cumulative median diameter D [4,3], which is a measurement parameter known by those skilled in the art and can be used to describe the media particle size.

Preferably, the beverage substance constitutes the entire contents of the single capsule.
If the beverage substance contains other solid components, in particular other powdered components, in addition to the roasted ground coffee grounds, according to the invention, the D [4,3] value relates to the whole of all particles. .
This is also true for blends of roasted ground coffee grounds, whose components have different D [4,3] values, i.e., separately, i.e. in the separated state. According to the invention, the D [4,3] value relates to the whole of all coffee particles including any other pulverulent components present.

  In a preferred embodiment, the beverage material is substantially in powder form and comprises roasted ground coffee grounds, the D [4,3] value in the dry state is 200-500 [mu] m.

  In another preferred embodiment, the beverage material is substantially powdered and comprises roasted ground coffee grounds, the D [4,3] value in the dry state is 300-400 [mu] m or 350- 550 μm.

By selecting a predetermined degree of grinding (expressed in D [4,3] value) in combination with the woven dough and the serving amount to be weighed, each beverage of desired sensory quality can be prepared.
Particle size distributions and methods for measuring media particle size are known by those skilled in the art.
The D [4,3] value indicates the volume cumulative median diameter, which according to the invention is preferably measured by laser measurement, for example using the Malvern Mastersizer 3000 and the dispersion unit Malvern AeroS.
In this case, by dry measurement, preferably about 7 g of roasted coffee beans are transported into the measuring cell at a dispersion pressure of 4 bar.
Using laser diffraction, the particle size distribution and D [4,3] value may be measured by measuring the scattered light and the resulting diffraction angle according to Fraunhofer theory.

  The particle size, or particle size distribution, of ground bean coffee powder affects extraction pressure, crema formation, and coffee beverage taste.

In a preferred embodiment, the D [4,3] value in the dry state of the ground bean coffee powder is 215 to 365 [mu] m, more preferably 240 to 340 [mu] m, most preferably 265 to 315 [mu] m, especially 290 [mu] m. .
In other preferred embodiments, the D [4,3] value in the dry state of ground bean coffee powder is 235-385 [mu] m, more preferably 260-360 [mu] m, most preferably 285-335 [mu] m, especially 310 [mu] m. It is.
In another preferred embodiment, the D [4,3] value in the dry state of ground bean coffee powder is in the range of 255-405 [mu] m, more preferably 280-380 [mu] m, most preferably 305-355 [mu] m, in particular 330 [mu] m. It is.
In another preferred embodiment, the D [4,3] value in the dry state of ground bean coffee powder is 275-425 μm, more preferably 300-400 μm, most preferably in the range 325-375 μm, in particular 350 μm. It is.
In another preferred embodiment, the D [4,3] value in the dry state of the ground bean coffee powder is in the range of 325-475 μm, more preferably 350-450 μm, most preferably in the range of 375-425 μm, in particular 400 μm. is there.
In other preferred embodiments, the D [4,3] value in the dry state of the ground bean coffee powder is 375-525 [mu] m, more preferably 400-500 [mu] m, most preferably in the range 425-475 [mu] m, especially 450 [mu] m. is there.
In another preferred embodiment, the D [4,3] value in the dry state of ground bean coffee powder is 425-575 μm, more preferably 450-550 μm, most preferably in the range 475-525 μm, in particular 500 μm. It is.

Particularly preferred embodiments B ¹ to B ⁸ are summarized in the table below.

Very particular preference is given to embodiment ^{B 1} ~ Embodiment ^{B 4.}

  Based on the D [4,3] value, the optimal ratio of extraction efficiency and extraction rate to the first and second filtration rate can be set.

  In a preferred embodiment, the total amount of ground coffee grounds in the dry state has the same particle size.

  In a particularly preferred embodiment, the ground bean coffee powder is a predetermined mixture of different particle sizes.

Preferred particle size distributions are summarized in the table below (Embodiment C ¹ to Embodiment C ⁷ ).

A particularly preferred embodiment is an embodiment ^{C 2} ~ embodiment ^{C 4.}

  The beverage material is present in an amount in the range of 1 to 20 g in a single cup capsule.

  Preferably, the beverage material is 2 to 11 g, more preferably 3 to 8 g or 4 to 11 g, even more preferably 4 to 7 g or 5 to 11 g, most preferably 4.5 Present in an amount in the range of ˜6.5 g or 6-10 g, in particular 5-6 g or 7-10 g.

  In a preferred embodiment, the beverage material is present in an amount in the range of 4-11 g in a single cup capsule.

  In a particularly preferred embodiment, the beverage substance is 6 ± 2 g, more preferably 6 ± 1.5 g, even more preferably 6 ± 1 g, most preferably 6 ± 0.5 g, in a 1-cup capsule. In particular it is present in an amount of 6 ± 0.3 g.

  In another preferred embodiment, the beverage substance is 7.7 ± 4 g, more preferably 7.7 ± 3 g, even more preferably 7.7 ± 2 g, most preferably 7 Present in an amount of .7 ± 1 g, in particular 7.7 ± 0.5 g.

  In another preferred embodiment, the beverage substance is 8 ± 4 g, more preferably 8 ± 3 g, even more preferably 8 ± 2 g, most preferably 8 ± 1 g, especially 8 Present in an amount of ± 0.5 g.

  In another preferred embodiment, the beverage substance is 9 ± 4 g, more preferably 9 ± 3 g, even more preferably 9 ± 2 g, most preferably 9 ± 1 g, especially 9 Present in an amount of ± 0.5 g.

  The beverage material can optionally include additives such as chocolate powder, milk powder, tea powder, sweeteners such as sugar or sugar substitutes, spices or the like.

  In a preferred embodiment, the beverage material does not contain any additives, but only contains partially roasted and ground bean coffee grounds.

  A cup-extracting capsule for producing a coffee beverage has a capsule base body in which a woven dough and a beverage substance are arranged, the beverage substance is stored in a cup of extraction capsule and extracted one cup Provided to be extracted through the textile fabric by pressurized hot water in a capsule for use.

  The capsule base body is preferably a deep-drawn capsule base body and is preferably frustoconical or cylindrical.

The capsule base body further comprises a wall region, the wall region preferably having a plurality of grooves, the grooves being at least one of the height range of the wall region between the membrane closing the open filling side and the base region. It is provided to extend over the part.
These grooves have the effect that a cup of extraction capsules exhibits higher mechanical stability and better behavior while the extraction liquid flows through the extraction capsule in the extraction chamber, which is the extraction Process improvements can be brought about.

Preferably, the capsule base body has a larger diameter in the region of the recess than in the wall region between the recess and the base region.
As a result, advantageously, this gives rise to a particularly simple and robust possibility, which results in a stackability of the capsules for extraction and / or a stackability of the capsule base body of the extraction capsules.

In another preferred embodiment, the ratio of the wall region diameter first adjacent to the flange / edge region to the second flange diameter is between 0.85 and 0.89, more preferably 0.87. It is.
In addition, the diameter of the wall region adjacent to the flange is preferably 39 mm and / or the diameter of the flange is preferably 45 mm.

In another preferred embodiment, the wall thickness of the capsule base body in the wall region between the base region and the flange is thinner than the region of the recess.
According to this embodiment, in addition to this, the capsule for extraction is preferably provided with a groove in the wall region, so that an improvement in stability is realized.
This can save a great deal of material and, as a result, reduce the energy and expense of producing a single cup capsule.

  The height from the base region of the capsule base body to the flange is preferably 20 to 35 mm, more preferably 22 to 32 mm, even more preferably 25 to 29 mm, and most preferably 27 mm.

  One cup capsules are made of plastic, natural material and / or biodegradable material, for example.

  Preferably, one cup capsule is made of polyethylene, cross-linked polyethylene, polypropylene, ethylene, propylene, butylene, vinyl ester, unsaturated fatty acid and its salt and ester copolymer, vinylidene chloride copolymer, acetyl resin, acrylic and methacrylic ester Polymer and its copolymers, polyisobutylene, isobutylene copolymer, polytetraphthalic acid diol ester, polyvinyl ether, silicone, unsaturated polyester resin, polycarbonate and mixtures of polycarbonate and polymer or copolymer, polyamide, polystyrene, styrene copolymer and graft polymer, polychlorinated Vinyl, polybutene, polyurethane, poly (4-methyl-1-pentene), cross-linked polyurea, acrylonitrile copolymer and Including Rafutoporima, polyacrylate starch plastic such as a thermoplastic starch, a thermoplastic polyester polylactic acid copolymer or polyhydroxy fatty acid.

The capsule base body can be colorless or colored in any desired color.
In addition, the capsule base body can be transparent, translucent, or opaque.

  Preferably, the capsule base body is colored and opaque.

  Printing can be performed on the outside of the capsule base body.

  The capsule base of the single cup capsule can be partially opened or closed.

  In a preferred embodiment, the capsule base of the single cup capsule is closed.

  According to this embodiment, the capsule base is first perforated in the extraction chamber by perforating means acting from the outside of the single cup of extraction capsule to create an outlet opening.

  In another preferred embodiment, the capsule base of the single cup capsule is partially open.

In the case of a single cup capsule with a partially open capsule base, the opening is closed by a sealing material for product protection, which can be pierced, for example by piercing means, or capsule base Can be peeled off by hand.
Such single cup extraction capsules are known in the prior art.

  According to this embodiment, the capsule base opening is preferably centrally arranged and preferably has a circular structure.

  The relative ratio of the area of the capsule base opening to the total area of the capsule base is preferably 0.08 to 0.13, more preferably 0.09 to 0.12, and even more preferably 0.09 to The range is 0.11, and most preferably 0.10.

  The full cup capsule is preferably hermetically sealed, i.e., the beverage material within the full cup capsule is sealed from the environment prior to the extraction process so that substantially no scent escapes.

  The open filling side of the capsule base body is closed by a membrane or cover film.

  The membrane or cover film can be made of the same material as the capsule base body or other materials and is preferably secured to the capsule base body by sealing and / or gluing.

Preferably, the membrane comprises one or more layers of different plastics with a barrier necessary for product protection, inter alia, optionally an aluminum foil.
The compositions necessary for this are known by those skilled in the art.

  Preferably, the outside of the membrane, ie the side facing away from the filling, is partially or completely printed.

A woven fabric is arranged in the capsule base body of the capsule for extracting one cup, and functions as a filter.
A woven fabric includes, in the sense of the present invention, a flat, ie two-dimensionally extending structure, which contains fibers.
The fibers themselves can be formed of any kind of fabric, in particular woven fabrics, fleece, felts, sponges and the like.

Different woven fabrics can be used as filters in single cup capsules for beverage production.
Different embodiments include three-dimensional textile fabrics that are flat and flexible to rigid.
In particular, a porous cascade fabric according to the present invention is preferred.
In a porous cascade fabric fabric, a sufficiently high extraction pressure is achieved in the extraction space, which provides a beverage that is free of sensory quality.
At the same time, the beverage substance is retained to the desired extent in the extraction space, and bubble formation for producing crema on the beverage can be prevented.

The porous cascade fabric has a remarkable three-dimensional structure including a hole-shaped cavity, and the liquid to be filtered flowing through it is cascaded from one hole to the next. Flowing.
Any bubbles present are broken and do not form crema.

A flat permeable fabric is in a thin form like a flat paper.
By having two or three layers in which randomly arranged fibers are stacked on each other, a woven fabric with a small mesh width is obtained.
Supply to a tightly closed filter creates sufficient pressure to extract the material forming the crema.

The use of a woven fabric as a filter has the advantage that a complicated plastic injection molding process or deep drawing or embossing for producing a plastic filter can be omitted.
Thereby, the cost of the product is greatly reduced.
In addition, since the woven fabric is supported directly on the capsule base, no support structure is required.
Compared to the plastic filters known from the prior art, the textile fabric has the further advantage that its liquid uptake surface area is significantly higher.
In addition to this, a cross flow of liquid is possible (parallel to the main plane in the range of the filter plane), thereby realizing improved mixing and discharge behavior.
Furthermore, it has been found that the use of a woven fabric greatly reduces or virtually eliminates the risk of clogging the sieve.
Textile dough is less prone to clogging not only when the preparation liquid is a relatively low pressure beverage preparation but also when the preparation liquid is a relatively high pressure beverage preparation.
In addition to this, the cross flow of liquid in the fabric is always maintained reliably, and the liquid that has flowed into the fabric is reliably discharged into the discharge opening.
The woven fabric is preferably configured so as not to tear.

  The woven fabric preferably comprises fleece, felt and other fabrics or structures having holes and passages, such as open hole sponges, open hole foams or combinations thereof.

In a preferred embodiment of the present invention, the woven fabric is a fleece, which includes, for example, a fleece material produced from fine plastic fibers such as fine polyester fibers, in particular random fibers and / or fiber oriented fleece materials. is there.
The fleece is preferably flat permeable.

In another preferred embodiment of the invention, the woven fabric has a felt structure.
The woven fabric can have one or more felt structures arranged one on top of the other.
The felt is preferably of a porous cascade type and can include, for example, viscose, polyester, polyamide, polypropylene, or combinations thereof.
Multiple fleeces and / or felts can be combined one after the other.
Particularly preferably, the felt has a needle felt structure.
According to this embodiment, the textile fabric preferably consists of at least one felt structure and one support structure, in particular a woven structure, the felt structure particularly preferably comprising a support structure in at least a part of the volume. .
Preferably, the woven fabric has two felt structures that are separated from each other by a support structure.
Preferably, the two felt structures are placed one on top of the other in a cup of extraction capsule and bonded together.
The thickness of the two felt structures can be the same or different.
Preferably, the felt structure facing the beverage substance is thinner than the felt structure facing the capsule base or vice versa.
Preferably, the surface of the felt structure is treated, for example, by heat treatment or the like in order to fix the fuzzy fibers.

Support fabrics, in particular woven fabrics having a woven fabric structure and a felt structure, can be produced, in which, for example, a woven fabric structure comprising warp and weft yarns is provided.
With regard to the felt, in particular the needle felt configuration, preferably the fiber unit is selected from 0.8 to 7 dtex.
The formation of the felt by combining the individual fibers with each other and / or its fixing to the support structure is preferably done through a needling process during manufacture.
In this case, it is stabbed at a high speed into a fiber package in which a needle having reverse barbs is set, and is pulled out again.
The barbs cause the fibers to intertwine with each other and / or the supporting fabric through the resulting multiple loops.

If the woven fabric includes both felt and fleece, these are preferably bonded together.
Felts and / or fleeces can be used as multilayers, and these layers may differ in the starting material used and / or the type of treatment.

In another preferred embodiment of the invention, the woven fabric is a filter woven fabric, such as an open hole sponge and / or open hole foam, which is placed in the region of the capsule base.
The sponge includes, for example, a reticulated polyurethane foam.

  In a particularly preferred embodiment, the woven fabric is flat permeable, preferably a flat permeable fleece.

  If the textile fabric is a flat permeable fleece, the capsule base of the single cup capsule is preferably closed.

  In another particularly preferred embodiment, the woven fabric is of a porous cascade type, preferably a porous cascade type felt.

  When the textile fabric is a porous cascade felt, the capsule base of the single cup capsule is preferably partially open.

The woven fabric has a specific elongation in the machine and transverse directions.
Depending on the thickness of the material and the composition and / or structure of the material, the elongation is measured, for example, as specified in ISO 9073 or, for example, as specified in ISO 13934.
According to the present invention, the elongation of the woven fabric is preferably measured as specified in ISO 9073 or as specified in ISO 13934.

  If the woven fabric is a fleece and the material thickness is less than 1 millimeter, the maximum tensile force in the machine direction is preferably 50 N to 150 N per 5 cm, preferably 30 N to 90 N per 5 cm in the transverse direction. Yes, the elongation at the maximum tensile force in the longitudinal and transverse directions is preferably 20% to 40%.

  When the woven fabric is a fleece and the material thickness is less than 1 millimeter, the maximum tensile force in the machine direction is preferably 50 N to 150 N per 5 cm, preferably 30 N to 90 N per 5 cm in the transverse direction. Yes, the elongation at the maximum tensile force in the longitudinal and transverse directions is preferably 20% to 40%.

  When the thickness of the material exceeds 1 millimeter, the maximum tensile force in the longitudinal and transverse directions is preferably 40 daN to 120 daN, and the elongation at the maximum tensile force in the longitudinal and transverse directions is 20% to 40%. It is.

The woven fabric has a plurality of filter openings, and the filter openings preferably have a median diameter of 100 to 1000 μm, more preferably 200 to 700 μm, most preferably 250 to 550 μm, especially 300 to 500 μm. Range.
Methods for measuring the median diameter of the filter opening are known by those skilled in the art.

  In a preferred embodiment, the woven fabric has a plurality of filter openings, which have a total cross-sectional area of the filter openings of between 0.1 and 10% of the total cross-sectional area of the woven fabric, more preferably 1 to 3%, and most preferably 1.4%.

  The median diameter of the filter opening and the D [4,3] value ensure that no particles in the beverage material pass into the coffee beverage and at the same time the extraction of the beverage material as quickly and efficiently as possible. Are mutually adapted.

The air permeability of the woven fabric is measured as specified in DIN ISO 9237.
For this purpose, a predetermined area of sample material is pulled.
Air flows perpendicularly to the surface through the sample.
The measurement can be performed as a vacuum or differential pressure measurement.
The air permeability is preferably measured at a pressure of 100 Pascal.

The air permeability of the woven fabric is in the range of 50 to 4000 l / (m ² s).

Summarized in the table below particularly preferred permeable fabric material as embodiment D ^{1 ~} embodiment D ^43.

In a preferred embodiment, the air permeability of the woven fabric is in the range of 1800-2200 l / (m ² s).

In another preferred embodiment, the air permeability of the woven fabric is in the range of 100-600 l (m ² s).

Or woven fabric comprising a fleece, if made of fleece, preferably embodiment ^{D 24} ~ embodiment ^{D 26,} embodiment ^{D 41} is particularly preferred.

When the woven fabric comprises felt or consists of felt, Embodiment D ² to Embodiment D ⁵ , Embodiment D ⁷ to Embodiment D ⁹ , Embodiment D ¹¹ to Embodiment D ¹³ are preferred, and Embodiment D ³⁵ is particularly preferred preferable.

Preferably, the weight per unit area of the textile fabric is in the range of 10~2500 g / ^{m 2.}
The weight per unit area is also referred to as areal density or basis weight.

Methods for measuring the weight per unit area of a woven fabric are known by those skilled in the art.
The weight per unit area is preferably measured as specified in DIN EN 12127.

Preferred embodiments E ¹ to E ²⁴ are summarized in the table below.

In a particularly preferred embodiment, the weight per unit area of the textile fabric is in the range of 20~120 g / ^{m 2.}

In another particularly preferred embodiment, the weight per unit area of the woven fabric is in the range of 400-1500 g / m ² .

Or woven fabric comprising a fleece, if made of fleece, preferably Embodiment E ⁴ of Embodiment E ^3, embodiment E ¹⁸ is particularly preferred.

When the textile fibers contain or consist of felt, Embodiment E ⁸ , Embodiment E ¹⁰ , Embodiment E ¹¹ , Embodiment E ¹⁵ , Embodiment E ¹⁷ are preferred, and Embodiment E ¹⁹ is particularly preferred.

In another preferred embodiment, the weight per unit area of the woven fabric is 1150 ± 10 g / m ² , more preferably 1150 ± 8 g / m ² , even more preferably 1150 ± 6 g / m ² , most Preferably it is 1150 ± 4 g / m ² , especially 1150 ± 2 g / m ² .
According to this embodiment, the textile fabric preferably comprises felt or preferably consists of felt.

Preferred combinations of embodiments ^{are D 2 E 11, D 11 E} 8, D 4 E 14, D 24 E 3, D 26 E 4, D 32 E 23, D 35 E 19, D 41 E 18.

Preferably, the quotient of weight g / m ² per unit area of the woven fabric and air permeability 1 / (m ² s) is in the range of 0.01 to 10 (gs) / l.

In a preferred embodiment, the quotient of weight g / m ² per unit area of fabric and air permeability 1 / (m ² s) is 0.01 to 1, more preferably 0.02 to 0.5, and even more. Preferably, it is in the range of 0.025 to 0.1, most preferably 0.03 to 0.06, particularly 0.03 to 0.04 (gs) / l.

In another preferred embodiment, the quotient of the weight g / m ² per unit area of the woven fabric and the air permeability l / (m ² s) is at least 1 (gs) / l, more preferably at least 2 (gs) / 1, even more preferably at least 3 (gs) / l or 4 (gs) / l, most preferably at least 5 (gs) / l, in particular at least 6 (gs) / l.

In a particularly preferred embodiment, the quotient of weight g / m ² per unit area of fabric and air permeability l / (m ² s) is 6.76 ± 0.2 (gs) / l.

In another particularly preferred embodiment, the quotient of the weight g / m ² per unit area of the woven fabric and the air permeability l / (m ² s) is 1.63 ± 0.2 (gs) / l.

In another particularly preferred embodiment, the quotient of the weight g / m ² per unit area of the woven fabric and the air permeability l / (m ² s) is 0.035 ± 0.01 (gs) / l.

  The woven fabric preferably has a thickness in the range of 0.20 to 5 mm.

  When the woven fabric contains or consists of fleece, its thickness is preferably in the range of 0.20 to 0.8 mm, more preferably 0.25 to 0.39 mm, most preferably 0.00. 32 mm.

  If the woven fabric contains felt or consists of felt, its thickness is preferably in the range of 0.20 to 5 mm, more preferably 1.5 to 3.5 mm, most preferably 3.2 mm. It is.

In a particularly preferred embodiment, when the woven fiber comprises felt or consists of felt, its thickness ranges from 2 to 6 mm, more preferably from 3 to 5 mm, most preferably from 3.8 to 4.2 mm. is there.
According to this embodiment, the woven fabric preferably has a weight per unit area of 1150 ± 10 g / m ² .

  The diameter of the woven fabric can correspond to the inner diameter of the capsule base, but may be larger or smaller.

If the diameter of the woven fabric is larger than the inner diameter of the capsule base, once the brewing capsule is filled with beverage material, the woven fabric is pushed into the bottom area and the protruding edge area is forced to extract one cup. It is pressed against the side wall region of the capsule and protrudes in the direction of the filling side or bends in the direction of the filling side.
For this purpose, when the central area of the textile fabric is lifted from the bottom by mechanical contact with the punching means which drills the bottom area from the outside, the edge area slides simultaneously in the direction of the capsule base and the central area. Thus, there is an advantage that the beverage substance does not flow through the edge of the woven fabric without being filtered to the outlet opening.
In particular, the woven fabric is thus lifted from the capsule base, even in the case of an inelastic woven fabric, and the filtering action is not impaired.
In the case of elastic textile fabrics, it is advantageous to slide at least the edge areas of the textile fabric at the same time in order to lift the central region without impairing the filtering action, which is the same as stretching when punching the capsule base. This is because a combination with sliding is also conceivable.

  In a preferred embodiment, the diameter of the woven fabric is 1-15% greater than the inner diameter of the capsule base.

  The woven fabric can be fixed to the capsule base or simply placed on the capsule base.

In a preferred embodiment, the textile dough is simply set in the capsule base body and is therefore arranged so that as large an area as possible is adjacent to the base of the cup for extraction.
The beverage substance can then be filled into the capsule base body.
Preferably, in this case, the textile dough is secured to the capsule base by the beverage material thereon.

In another preferred embodiment, the textile fabric is connected to the capsule base, for example by gluing or sealing.
Sealing is preferably performed by ultrasound.

  Particularly preferably, the woven fabric having a felt structure is brought into close contact with the capsule base, in particular by ultrasound.

  If the woven fabric has one or more felt structures and a support structure, these structures are placed one on top of the other in a capsule for extraction and are optionally connected to each other.

  If the woven fabric comprises or consists of a fleece, the fleece is particularly preferably adhered to the capsule base, in particular by ultrasound.

  More preferably, the fleece is pulled before being secured to the capsule, in particular the capsule base, so that it is better positioned on the base.

  The weight of the empty capsule base body including the woven fabric is 1.00-2.50 g.

  In a preferred embodiment, the weight of the empty capsule base body containing the woven fabric weighs 1.00-1.80 g, more preferably 1.10-1.70 g, and even more preferably 1.20-1.60 g. Most preferably, it is in the range of 1.30 to 1.50, especially 1.35 to 1.41 g.

  In other preferred embodiments, the weight of the empty capsule base body containing the woven fabric has a weight of 1.70-2.50 g, more preferably 1.80-2.40 g, and even more preferably 1.90-2. .30 g, most preferably in the range of 2.00 to 2.20, especially 2.08 to 2.14 g.

  In order to protect the beverage material from moisture and oxygen and to increase the storage stability of the single cup capsule, the single cup capsule is preferably filled with an inert gas so that the capsule interior is slightly Generate overpressure.

  The inert gas is preferably nitrogen.

An identification means can be provided in the capsule for extracting one cup.
Thus, for example, mechanical identification means, or mechanical adaptation of the cup of extraction capsules and the adaptation element of the coffee beverage production device, can be realized by the grooves in the wall region of the capsule base body as described above.
Furthermore, identification means based on conductivity or magnetism can also be used.

  The extraction pressure is influenced under standard conditions by the D [4,3] value of ground coffee grounds and by the amount of beverage material present in a cup of extraction capsules.

  The extraction pressure is preferably in the range of 1-18 bar, more preferably 3-11 bar.

  Extraction pressure preferably refers to the measured pressure that the pump must apply in order to deliver water through and into a full cup of extraction capsules installed in the extraction chamber.

Preferred embodiments F ¹ to F ¹⁰ are summarized in the table below.

Particularly preferred are Embodiments F ² to F ¹⁰ , especially Embodiments F ^{2 to} F ⁹ .

  A variety of coffee drinks can be produced using the capsule for extracting one cup according to the present invention.

  Preferred coffee drinks are espresso and drip coffee.

  Preferably, the expression “drip coffee” refers to a coffee beverage that does not exceed 80 ml of deposit, corresponding to a coffee beverage that can be prepared using a non-pressurized filtration device.

  Achievable beverage volume can be in the range of 20-400 ml.

  The realizable beverage volume is preferably in the range of 20-170 ml.

  Particularly preferably, the realizable beverage volume is between 30-50 ml, 30-120 ml, 100-150 ml or 180-300 ml.

  If the coffee beverage is espresso, the achievable beverage volume is preferably between 20 and 70 ml, in particular between 30 and 50 ml.

  When the coffee beverage is drip coffee, the achievable beverage volume is preferably between 20-150 ml, 80-180 ml, or 150-330 ml.

  In a preferred embodiment, the realizable beverage volume is between 150 and 330 ml, in particular between 180 and 300 ml.

  In a particularly preferred embodiment, the realizable beverage volume is between 80 and 180 ml, in particular between 100 and 150 ml.

  In another particularly preferred embodiment, the achievable beverage volume is between 20 and 150 ml, in particular between 30 and 120 ml.

  The coffee beverage to be produced can be crema.

In a preferred embodiment, the coffee beverage has a crema.
According to this embodiment, the coffee beverage is preferably espresso or coffee and the coffee volume is preferably between 30 and 120 ml.

In other preferred embodiments, the coffee beverage is free of crema.
According to this embodiment, the coffee beverage is preferably drip coffee.

In a particularly preferred embodiment, the coffee beverage has crema, the air permeability of the woven fabric is in the range of 1800-2200 l / (m ² s), and / or the weight per unit area of the woven fabric is 20-120 g / m ² and / or the capsule base is closed.

In another particularly preferred embodiment, the coffee beverage is free from crema, the air permeability of the woven fabric is in the range of 100-600 l / (m ² s) and / or the weight per unit area of the woven fabric. Is in the range of 400-1500 g / m ² and / or the capsule base is partially open.

  Preferred combinations of particularly preferred embodiments are summarized in the table below.

The degree of roasting was measured using a color measuring instrument, 2011 Probat Colorette 3b.
The measurement principle is based on reflection measurements.
In this case, the coffee sample to be measured is illuminated with light of two wavelengths (red light and infrared light).
The total reflected light is evaluated electronically and displayed as a color value.
The measured value of coffee material roasted in a very dark color is between 50 and 70.
The number of coffee beans lightly roasted from medium concentrations is higher than 70.

The particle size distribution and D [4,3] value were measured by dry measurement using a Malvern Mastersizer 3000 measuring instrument and a Malvern AeroS dispersion unit.
For this purpose, about 7 g of roasted coffee beans were transported to the measuring cell at a dispersion pressure of 4 bar.
The particle size distribution may be measured using laser diffraction, and the D [4,3] value may be measured by measuring the scattered light and the resulting diffraction angle according to Fraunhofer theory.

The air permeability of the woven fabric was measured as specified in DIN ISO 9237.
For this purpose, a predetermined area of sample material was pulled.
Air flowed through the sample perpendicular to the surface.
The measurement can be performed as a vacuum or differential pressure measurement.
The air permeability was measured at a pressure of 100 Pascal.

  The weight per unit area of the woven fabric was measured as specified in DIN EN 12127.

  Extraction pressure refers to the measured pressure that must be applied in order to pump water into and out of a cup of extraction capsules where the pump is in the extraction chamber.

As evaluation criteria, we used beverage sensory evaluation for both visual and taste characteristics based on the lack of crema.
In the case of an open capsule base, little or no crema is formed.
If a small amount of bubbles or bubbles disappeared within 10 seconds, the sample was designated as no crema.
In the taste test, it was necessary to realize a numerical value between 5.0 and 6.0 in a 0-6 scale evaluation (0 = unpleasant, 3 = neither pleasant nor uncomfortable, 6 = extremely pleasant).

In effect, the fragrance, bitterness, sourness, sweetness, and possibly the richness criteria were used substantially.
The test was conducted by a trained sensory examiner.

Example 1
Using a porous cascade-like woven fabric, various coffee beverages were generated by changing the roasting value and D [4,3] value of coffee (Table 1).

  From test series 1 (D [4,3] value 550 μm, color value 50-90), varying the degree of roasting (expressed in color value) to produce a beverage with different sensory characteristics and possibly even improved did.

However, by reducing the D [4,3] value to 350 μm, it was possible to realize a coffee drink without crema and having a color value of 70 to 120 (test series 2).
When the D [4,3] value was 350 μm and the color value was lower (50-70), no coffee beverage with good sensory characteristics was obtained (Test Series 3).

  The results summarized in Table 1 show that higher D [4,3] value (550 μm) particle distribution and lower color value (50-90) combination (Test Series 1) and lower D [4,3]. The combination of the value (350 μm) and the higher color value (70-120) (test series 2) indicates that a high sensory quality, crema-free beverage was obtained.

  In contrast, higher D [4,3] values (400-550 [mu] m) and higher color values (70-120) or lower D [4,3] values (350 [mu] m) and lower color values (50 The combination of ˜70) does not produce a good beverage.

Example 2
Using a transparent woven fabric, various coffee beverages were generated with different values for roasting coffee and D [4,3] values (Table 2).

  When the D [4,3] values were 350 μm and 310 μm and the color values were 70 to 120, coffee beverages having good sensory characteristics could be obtained (Test Series 4 and Test Series 5).

Test Series 5, Test Series 6, and Test Series 7 change the degree of grinding (expressed by the D [4,3] value) and the roasting degree (expressed by the color value) when the extraction pressure is constant. Test series 5 and test series 7 show better sensory results.
The coarse grinding of test series 6 cannot provide this because the extraction pressure is reduced.
Furthermore, by changing the degree of grinding (expressed by D [4,3] value) and changing the degree of roasting (expressed by color value), the achievable beverage yield can be increased and is necessary. We were able to reduce the serving size-Test Series 5.

  On the other hand, when the roasting degree was changed to 50 to 70 in the test series 6 and the test series 7, the results were satisfactory, and results comparable to those in the test series 4 and the test series 5 were not obtained.

The results summarized in Table 2 show the same tendency as the results in Table 1.
Combining smaller D [4,3] values (350 μm, 310 μm) and higher color values (70-120) (Test Series 4 and Test Series 5) gives a crema beverage with good sensory characteristics I understand that

  On the other hand, when a smaller D [4,3] value (330 μm, 290 μm) and a lower color value (50 to 70) are combined, a good beverage cannot be obtained (Test Series 6, Test Series 7). .

Claims (3)

A cup of brewing capsules having a capsule base, in which a textile dough and a beverage substance are arranged to produce a coffee drink,
Provided that the beverage substance is stored in the one cup extraction capsule and extracted through the fabric dough with hot water pressurized in the one cup extraction capsule;
The beverage substance is present in the 1 cup extract capsule in an amount ranging from 1 to 20 g;
The beverage substance is ground bean coffee powder roasted in a powdery dry state with a D [4,3] value in the range of 150 to 550 μm,
The roasted ground bean coffee powder has a color value in the range of 50 to 150;
The weight per unit area of the woven fabric is 400-1500 g / m ² ,
One capsule for extraction, wherein the capsule base is partially open. The capsule for 1 cup extraction of Claim 1 whose air permeability of the said textile fabric is the range of 100-600 l / (m < ² > s). A cup of brewing capsules having a capsule base, in which a textile dough and a beverage substance are arranged to produce a coffee drink,
Provided that the beverage substance is stored in the one cup extraction capsule and extracted through the fabric dough with hot water pressurized in the one cup extraction capsule;
The beverage substance is present in the 1 cup extract capsule in an amount ranging from 1 to 20 g;
The beverage substance is ground bean coffee powder roasted in a powdery dry state with a D [4,3] value in the range of 150 to 550 μm,
The roasted ground bean coffee powder has a color value in the range of 50 to 150;
The woven fabric is a fleece comprising a fleece material produced from fine plastic fibers;
One capsule for extraction, wherein the air permeability of the woven fabric is 1000 ± 100 l / (m ² s).