US20140017359A1 - Beverage substance, portion capsule and method for producing a beverage - Google Patents

Beverage substance, portion capsule and method for producing a beverage Download PDF

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Publication number
US20140017359A1
US20140017359A1 US14/026,647 US201314026647A US2014017359A1 US 20140017359 A1 US20140017359 A1 US 20140017359A1 US 201314026647 A US201314026647 A US 201314026647A US 2014017359 A1 US2014017359 A1 US 2014017359A1
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United States
Prior art keywords
portion capsule
beverage
beverage substance
substance
brewing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/026,647
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English (en)
Inventor
Marc KRÜGER
Günter Empl
Wolfgang Eppler
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
K Fee System GmbH
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K Fee System GmbH
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Filing date
Publication date
Application filed by K Fee System GmbH filed Critical K Fee System GmbH
Publication of US20140017359A1 publication Critical patent/US20140017359A1/en
Abandoned legal-status Critical Current

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B65D85/8061—Filters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package

Definitions

  • the present invention relates to a beverage substance for producing a tea beverage, wherein the beverage substance is provided to be stored in a portion capsule and to be brewed in the portion capsule by means of hot water being introduced under pressure into the portion capsule, and wherein the beverage substance is substantially granulate and comprises tea at least in part.
  • FR 2 556 323 A1 makes known a portion capsule for producing a beverage which has a substantially truncated-cone-shaped or cylindrical base element, which has a hollow space, and a membrane which seals the hollow space, a filter element being arranged inside the hollow space, said filter dividing the hollow space into a first region for accommodating the beverage substance and a second region for accommodating a beverage extract.
  • the beverage substance in this case, however, comprises a coffee powder.
  • the portion capsule is consequently used for producing a coffee beverage.
  • the portion capsule is arranged in a brewing chamber of a brewing chamber machine in which the membrane is perforated and an extraction liquid, in particular hot water is brought into the first region.
  • the beverage substance is traversed by the extraction liquid during an extraction operation such that a beverage extract, in this case a coffee beverage is formed which passes right through filter openings in the filter element into the second region of the hollow space.
  • the sieving function of the filter element prevents the beverage substance from also passing into the second region.
  • a bottom region of the portion capsule is also perforated such that the beverage extract is able to leave the portion capsule and, where applicable, pass into a beverage vessel, such as for example a coffee cup.
  • portion capsules filled with a tea substance in order to produce a tea beverage in an analogous manner using the brewing chamber machine.
  • the problem arises that a high quality tea beverage has to be prepared in a comparatively short brewing time.
  • the user of such brewing chamber machines is used to receiving a finished beverage within a maximum of 1 to 1.5 minutes.
  • the known brewing chamber machines can, as a rule, supply hot boiling water to the portion capsule for a maximum of 60 to 90 seconds. In order to produce a cup of tea, the boiling water has to be pumped comparatively quickly through the volume of the portion capsule.
  • the interaction time between the tea substance and the boiling water is consequently comparatively short and in particular clearly shorter than in the case of a classic or manual brewing operation for a classic tea beverage.
  • the quality of the tea beverage produced in a brewing chamber machine using a portion capsule is consequently comparatively bad.
  • the object is achieved with a beverage substance for producing a tea beverage, wherein the beverage substance is provided to be stored in a portion capsule and to be brewed in the portion capsule by means of hot water being introduced under pressure into the portion capsule, wherein the beverage substance is substantially particulate and comprises tea at least in part and wherein the beverage substance has an average particle size of between 500 micrometers and 1500 micrometers.
  • the advantage of the beverage substance as claimed in the invention compared to the prior art is that a clearly more efficient, quicker and cleaner brewing of the beverage substance is made possible.
  • the particle sizes are selected small in such a manner that the beverage substance has a large surface and, as a result, even in a comparatively short brewing time, it is possible to brew the tea efficiently with a good development of taste and aroma.
  • the particle sizes are selected large in such a manner that the beverage substrate is able to be filtered out of the generated tea beverage in a simple manner and consequently the tea beverage prepared for a consumer is not contaminated by beverage substrate nor is its taste impaired.
  • the term ‘particulate’ in particular in the sense of the present invention means the same as ‘granulate’.
  • the average particle size comprises in particular the D 4,3 -value (also referred to as the volume median diameter of the particle) when the beverage substance is measured using the Malvern laser diffraction method.
  • the Malvern Mastersizer 3000 with Aero S dry dispersing, 4 bar dispersive pressure and a feed rate of between 60 and 90 has been used for this type of measuring.
  • the beverage substance has an average particle size D 4,3 of between 650 micrometers and 1320 micrometers.
  • the beverage substance has a proportion of particles with a particle size greater than 500 micrometers which is between 40 percent and 90 percent and is preferably between 50 and 80 percent.
  • the beverage substance has a proportion of particles with a particle size smaller than 100 micrometers which is smaller than 10 percent and is preferably smaller than 8 percent. It has been shown in a manner that is unexpected and surprising to the expert that a beverage substance with a particle distribution of this type exhibits optimum extraction behavior. In particular, efficient extraction and a satisfying aroma are achieved where the amount of raw tea material used is less than in the prior art.
  • an extract content of between 1 and 3 percent is achieved as a result.
  • the extract content specifies the percentage amount of extracted dry substance.
  • the amount of the substances from the vegetable parts released during the preparation which remain behind as a solid after drying in the drying cabinet is divided by the amount of vegetable parts present in the capsule.
  • the result is the extract content as a percentage.
  • the beverage substance has a specific swelling capacity of between 1.5 and 3 and in particular between 1.0 and 2.6.
  • the swelling capacity comprises in particular the specific swelling capacity and is calculated as a quotient from the volume of the dry vegetable parts and the volume of the vegetable parts swollen after the brewing process.
  • the defined swelling capacity advantageously enables an optimum brewing efficiency of the beverage substance in the portion capsule. In particular, as a result, during the brewing operation an absorption of the water of the beverage particles is achieved which ensures optimum development of the tea aroma.
  • the beverage substance is thermally preheated to reduce germs.
  • Herbal teas are subject to a very unstable germ load.
  • Priority attention has been directed to enterobacters (salmonella, coliforms) as these can result in stomach upsets through to very serious and even fatal illnesses.
  • the beverage substance is consequently pretreated thermally in order to reduce enterobacters, but also yeasts and moulds. Even if the water is not boiling when it flows into the capsule, consequently it is ensured that the few germs still present are killed and as a result it is possible to produce a hygienically perfect beverage.
  • the object of the present invention is also achieved with a beverage substance for producing a tea beverage, wherein the beverage substance is provided to be stored in a portion capsule and to be brewed in the portion capsule by means of hot water being introduced under pressure into the portion capsule, wherein the beverage substance is substantially granulate and comprises tea at least in part and wherein at least 90 percent of the beverage substance has a median particle size of between 0.1 and 2 millimeters.
  • the beverage substance has a median particle size of between 1 and 2 millimeters.
  • the filtering of beverage substrate out of the tea beverage is particularly efficient in this connection as almost all particles get caught in the filter and at the same time, however, individual filter openings of the filter are prevented from being obstructed by particles that are too small.
  • the percentage specifications relate in particular to the percentage by mass of the particles, i.e. that those particles of the beverage substance which have a median particle size of between 0.1 and 2 millimeters make up at least 90 percent of the mass of the beverage substance.
  • the particle size comprises in particular the particle median diameter of the beverage substance.
  • This latter is preferably measured using a sieve analysis where the beverage substance is sieved, for example, using a sieve tower which is produced from several test sieves which are stacked one on top of the other.
  • the mesh width of the individual test sieves in this case, decreases from top to bottom.
  • the beverage substance is deposited onto the topmost test sieve and is then exposed to a defined shaking motion.
  • the grain size distribution of the beverage substance is determined by weighing out the residues on the individual test sieves.
  • tea leaves in particular after the wilting process, are crushed, torn and/or curled (for example by means of a mechanical CTC process) in order to achieve the above-mentioned desired particle size or particle size distribution.
  • wilted tea leaves prefferably chopped, cut and crumbled or the like.
  • the beverage substance is produced, for example, by using the named CTC method, the particle size distribution is then measured using the above-mentioned sieve analysis method and a decision is made by way of the analysis results obtained as to whether further size reduction steps are necessary or whether the desired particle size distribution is already present.
  • the beverage substance includes an anti-foaming means.
  • an anti-foaming means In an advantageous manner, too strong a foaming of the beverage substance during or after the brewing operation is prevented by the anti-foaming means.
  • the tea beverage In particular when leaving the portion capsule, the tea beverage is strongly swirled, as a result of which large foam bubbles are formed. These latter make it difficult to fill the tea beverage in a proper manner into a receiving vessel, such as a cup or a pot.
  • the anti-foaming means comprises in particular hydrophobic, vegetable constituents.
  • the anti-foaming means comprises a vegetable oil. The vegetable oil is preferably sprayed onto a grain of tea which is then filled into the portion capsule.
  • the beverage substance can also include further aromatizing and coloring components, such as for example sugar, caramel coloring, natural coloring from vegetables, dried aqueous extracts from fruit, spices and herbs, oily extracts and extract mixtures of spices, herbs, citrus fruit peel and other vegetables and vegetable parts, aroma substances for rounding off, typifying and standardizing or the like.
  • Said content substances after preparation, produce a tea beverage which corresponds to the traditionally prepared beverage in all characteristics such as aroma, taste, color and appearance.
  • the beverage substance comprises green tea and/or black tea.
  • the beverage substance comprises overall substantially between 2 and 4 grams, in a preferred manner between 2.5 and 3.5 grams and in a particularly preferred manner substantially 3 grams of green tea and/or black tea.
  • a further object of the present invention is a portion capsule for producing a tea beverage, said portion capsule having a substantially closed container which is filled at least in part with a brewing substance which is provided for brewing, wherein the portion capsule is insertable into a brewing chamber machine for brewing the brewing substance and wherein the brewing substance comprises a beverage substance as claimed in the invention.
  • the advantage of the portion capsule compared to the prior art is that it is possible to brew the beverage substance which is located in the portion capsule in a clearly more efficient, quicker and cleaner manner.
  • the portion capsule preferably has a filter element which in a particularly preferred manner has filter openings which have a median hole diameter of between 0.01 and 1 millimeter.
  • the advantage of this compared to the prior art is that there is no contamination of the tea beverage to be produced by particles of the beverage substance, at the same time a more efficient brewing behavior of the beverage substance being achieved.
  • the high level of efficiency of the brewing operation additionally enables in an advantageous manner a reduction in the amount of the required beverage substance, as well as a high brewing speed, as a result of which the duration of the beverage brewing procedure is reduced.
  • the filter element comprises a filter felt, by way of which a similarly optimum result can be achieved.
  • the material of the filter felt preferably comprises polyester such that cost-efficient production and a high degree of tearing resistance can be achieved.
  • the filter felt has, in particular, a weight per unit area of between 100 and 2000 grams per square meter, in a preferred manner of between 400 and 900 grams per square meter, in a particularly preferred manner of between 600 and 700 grams per square meter and in a quite particularly preferred manner of substantially 650 grams per square meter.
  • the filter felt at right angles to its main extension plane, has in particular a thickness which is between 1.5 and 5.0 millimeters, in a preferred manner between 2 and 4 millimeters and in a particularly preferred manner is substantially 2.8 millimeters.
  • the filter felt is realized in such a manner that, at a pressure of 200 Pa, the filter felt has an air permeability of between 100 and 1000 l/(dm 2 ⁇ min), in a preferred manner of between 200 and 300 l/(dm 2 ⁇ min) and in a preferred manner of substantially 250 l/(dm 2 ⁇ min).
  • the defined filter felt makes possible in an advantageous manner a quick, efficient and aromatic extraction of the beverage substance without, in this connection, particles of the beverage substance being washed out of the portion capsule and the beverage consequently becoming contaminated.
  • the filter element it is also conceivable for the filter element to comprise a filter fleece.
  • the closed container preferably has a substantially truncated-cone-shaped base element with a closed bottom which is sealed on its side remote from the bottom with a covering foil, wherein a hollow space for accommodating the brewing substance is realized between the bottom and the covering foil.
  • the portion capsule as claimed in the invention is consequently able to be used in traditional brewing chamber machines.
  • a further object of the present invention is a method for producing a tea beverage with a portion capsule, wherein in a first method step the portion capsule is inserted into a brewing chamber of a brewing chamber machine, wherein in a second method step boiling water is introduced into the portion capsule and the brewing substance is brewed by means of the boiling water to produce the tea beverage and wherein in a third method step the tea beverage is discharged out of the portion capsule.
  • the extract content is kept in particular by an average particle size D 4,3 of the beverage substance being provided between 500 micrometers and 1500 micrometers and in a preferred manner between 650 micrometers and 1320 micrometers and/or the beverage substance being provided with a proportion of particles with a particle size greater than 500 micrometers which is between 40 percent and 90 percent and preferably between 50 and 80 percent, and/or the beverage substance being provided with a proportion of particles with a particle size smaller than 100 micrometers which is smaller than 10 percent and preferably smaller than 8 percent.
  • an inlet opening for the boiling water and an outlet opening for the tea beverage is generated in the closed container of the portion capsule, wherein the closed container is preferably perforated by perforating means of the brewing chamber machine and/or wherein a sealing foil which covers the inlet and/or outlet opening is preferably removed from the closed container.
  • boiling water is introduced into the portion capsule for a time period of between 30 and 100 seconds, in a preferred manner of between 50 and 80 seconds and in a particularly preferred manner of between 60 and 70 seconds. It has been shown that an optimum between a still justifiable brewing duration and comparatively good brewing results can be ensured in this way.
  • the method as claimed in one of claims 12 to 14 characterized in that the pressure of the boiling water, the inner volume of the portion capsule, the amount of the brewing substance arranged in the portion capsule, the amount of the boiling water introduced into the portion capsule in the second method step, the particle size distribution of the brewing substance and/or the median hole diameter of the filter element are matched to one another in such a manner that in the third method step an amount of between 150 and 250 milliliters, in a preferred manner between 180 and 220 milliliters and in a particularly preferred manner of substantially 200 milliliters of tea beverage is discharged out of the portion capsule.
  • FIG. 1 shows a schematic side view of a sectional drawing of a portion capsule having a beverage substance as claimed in an exemplary embodiment of the present invention.
  • FIG. 2 shows a schematic side view of a sectional drawing of a portion capsule as claimed in an exemplary embodiment of the present invention during a brewing operation.
  • FIG. 3 shows a schematic side view of a sectional drawing of a portion capsule having a beverage substance as claimed in a further exemplary embodiment of the present invention.
  • FIG. 4 shows a schematic side view of a sectional drawing of the portion capsule as claimed in a further exemplary embodiment of the present invention during a brewing operation.
  • FIG. 1 shows a schematic side view of a sectional drawing of a portion capsule 1 as claimed in a first embodiment of the present invention, the portion capsule 1 having a substantially truncated-cone-shaped base element 2 which is realized in the manner of a pot and surrounds a hollow space 3 .
  • the hollow space 3 is sealed by a covering foil 4 in the form of a membrane.
  • the base element 2 comprises in particular a soft or rigid plastics material.
  • the covering foil 4 preferably comprises a thin plastics material or aluminum foil.
  • the base element 2 has a circumferential fastening flange 20 in the region of the membrane 4 , the membrane 4 being positively bonded, in particular welded or glued, to the fastening flange 20 .
  • a filter element 5 which is produced from a thermoplastic plastics material, for example polypropylene.
  • the filter element 5 divides the hollow space 3 into a first region 6 and into a second region 7 .
  • the first region 6 is provided for accommodating a powdery beverage substance 10 which is only illustrated schematically in the figures for reasons of clarity.
  • the beverage substance 10 comprises granulated tea.
  • the beverage substance 10 is filled, for example, into the first region 6 and is then compacted before the hollow space 3 is sealed by the covering foil 4 .
  • the second region 7 serves for accommodating and in particular for collecting a tea beverage (not shown) during a brewing operation of the portion capsule 1 .
  • the portion capsule 1 is provided for the purpose of being inserted into a brewing chamber 12 of a brewing chamber machine (not shown in FIG. 1 ), in which a brewing liquid (for example hot water) is supplied preferably at high pressure to the first region 6 .
  • a brewing liquid for example hot water
  • Said brewing liquid interacts with the beverage substance 10 such that a tea beverage is formed.
  • the filter element 5 has a plurality of filter openings 8 and functions as a filter for the beverage, as a result of which particles of the beverage substance 10 are filtered out of the produced beverage.
  • the tea beverage in this connection, passes through the filter openings 8 into the second region 7 , whilst no particles of the beverage substrate 10 pass into the second region 7 .
  • the second region 7 is defined by a bottom region of the base element 2 which is pierced in the brewing chamber 12 , for example by a piercing mandrel of the brewing chamber machine in order to produce an outlet opening for the beverage.
  • an outlet opening it is conceivable for an outlet opening to be formed automatically in the base region under the pressure of the brewing liquid and/or for an outlet opening or an outlet valve to be already implemented in the bottom region.
  • the outlet opening is sealed, for example, by way of a sealing foil which is removable by hand and is removed manually by a user prior to inserting the portion capsule 1 into the brewing chamber machine.
  • the beverage substance 10 is substantially granulate and comprises at least in part green tea and/or black tea.
  • beverage substance 10 may comprise any other sort or combination of commercially available teas, such as, for example, fruit tea, herb tea, peppermint tea, chamomile tea, rose-hip tea and the like. It would also be conceivable for the beverage substance 10 to comprise a granulate for ice tea.
  • the grain size distribution of the beverage substrate 10 is selected additionally in such a manner that at least 90 percent of the beverage substance 10 has a median particle size of between 0.1 and 2 millimeters.
  • the grain size distribution in this case, is matched in particular to a median diameter of filter openings 8 which comprises substantially between 0.01 and 1 millimeter.
  • the ratio between the grain size distribution of the beverage substance 10 and the diameter and cross section of the individual filter openings 8 is selected in such a manner that almost no particles of the beverage substance 10 pass from the first to the second region 6 , 7 and at the same time as quick and efficient a brewing of the beverage substance 10 as possible is achieved.
  • the overall mass of the beverage substance 10 in the portion capsule 1 preferably comprises substantially 3 grams.
  • the beverage substance 10 additionally has an anti-foaming means which is in particular granulate and comprises at least one oil.
  • the anti-foaming means in this case, preferably comprises a maximum proportion of 1.5 percent of the overall mass of the beverage substance 10 . It is conceivable for the beverage substance 10 to be thermally pretreated to reduce germs.
  • the beverage substance 10 when it is measured using the Malvern laser diffraction method (for example by means of a Malvern Mastersizer 3000 with Aero S dry dispersing, 4 bar dispersive pressure and a feed rate of between 60 and 90), has an average particle size D 4,3 of between 650 micrometers and 1320 micrometers.
  • the beverage substance 10 has a proportion of particles with a particle size greater than 500 micrometers which is between 50 and 80 percent and a proportion of particles with a particle size smaller than 100 micrometers which is smaller than 8 percent.
  • the specific swelling capacity of the beverage substance 10 is between 1.0 and 2.6.
  • FIG. 2 shows a schematic side view of a sectional drawing of the portion capsule 1 described by way of FIG. 1 during a brewing operation.
  • the portion capsule 1 in this case, is arranged in a brewing chamber 12 of a brewing chamber machine which can be, for example, a coffee machine for brewing coffee portion capsules.
  • the brewing chamber 12 comprises a receiving element 13 for receiving the portion capsule 1 and a sealing element 14 for sealing the receiving element 13 .
  • the brewing chamber 12 is movable by axially displacing the sealing element 14 in relation to the receiving element between a loading position (not shown) and a brewing position shown in FIG. 2 .
  • the receiving element 13 and the sealing element 14 are at a spacing from one another along the axial direction 100 such that the portion capsule 1 can be inserted into the brewing chamber 12 or can be arranged along the axial direction 100 between the sealing element 14 and the receiving element 13 .
  • the sealing element 14 is then moved along the axial direction 100 in the direction of the receiving element 13 such that the flange 20 is clamped between the edge of the receiving element 13 and the sealing element 14 and consequently a closed brewing chamber 12 is formed.
  • the receiving element 13 has a mandrel 15 and the sealing element 14 has a plurality of perforating tips 16 .
  • the sealing element 14 has a liquid feed opening 17 , through which the brewing liquid is fed to the first region 6 of the portion capsule 1 in the form of pressurized, hot or cold water.
  • the boiling water in this case, is introduced into the portion capsule 1 for a time period of between 60 and 70 seconds.
  • the brewing liquid in this case, passes into the portion capsule 1 through the perforation holes, which are generated in the covering foil 4 by means of the perforation tips 16 .
  • the brewing liquid interacts with the beverage substance 10 inside the first region 6 , as a result of which a tea beverage is formed or brewed which passes through the filter openings 8 of the filter element 5 into the second region 7 .
  • the tea beverage is additionally directed out of the second region 7 through the output hole, which is generated by means of the mandrel 15 in the bottom region, and is then supplied to a beverage vessel (not shown), such as, for example, a tea cup or teapot.
  • a beverage vessel such as, for example, a tea cup or teapot.
  • an amount of substantially 200 milliliters of tea beverage is supplied to the beverage vessel in one single brewing operation.
  • the extract content in this connection, is in particular between 1 and 3 percent.
  • FIG. 3 shows a schematic side view of a sectional drawing of a portion capsule 1 having a beverage substance 10 as claimed in a further exemplary embodiment of the present invention, the portion capsule 1 being substantially the same as the portion capsule 1 illustrated in FIG. 1 and the only difference being the filter element 5 realized as a filter felt.
  • the beverage substance 10 corresponds in particular to the beverage substance 10 described in conjunction with FIGS. 1 and 2 .
  • the material of the filter felt preferably comprises polyester.
  • the filter felt has a weight per unit area of between 600 and 700 grams per square meter and in particular of substantially 650 grams per square meter.
  • the thickness of the filter felt at right angles to its main extension plane is substantially 2.8 millimeters.
  • the filter felt preferably has an air permeability of substantially 250 l/dm 2 ⁇ min.
  • FIG. 4 shows a schematic side view of a sectional drawing of the portion capsule 1 described by way of FIG. 3 during a brewing operation, the mandrel piercing the capsule bottom from below—similar to as in FIG. 2 .
  • the mandrel tip enters into the filter felt such that the beverage is able to flow out of the portion capsule 1 .
  • the extract content in this connection, is also in particular between 1 and 3 percent. It is also conceivable for the mandrel tip to pierce the filter felt completely and/or for the filter felt to be lifted up slightly in the region of the mandrel tip.
  • An efficient flowing-out of the beverage is made possible by means of the cross flow inside the filter felt (parallel to the main extension plane of the filter felt), the individual particles of the beverage substance being filtered out through the filter felt and consequently not contaminating the beverage as it flows out.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Tea And Coffee (AREA)
  • Apparatus For Making Beverages (AREA)
  • Packages (AREA)
US14/026,647 2011-03-14 2013-09-13 Beverage substance, portion capsule and method for producing a beverage Abandoned US20140017359A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102011013962.1 2011-03-14
DE102011013962 2011-03-14
PCT/EP2012/001124 WO2012123106A1 (de) 2011-03-14 2012-03-14 Getränkesubstanz, portionskapsel und verfahren zur herstellung eines getränks

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/001124 Continuation WO2012123106A1 (de) 2011-03-14 2012-03-14 Getränkesubstanz, portionskapsel und verfahren zur herstellung eines getränks

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US (1) US20140017359A1 (da)
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BR112013023240B1 (pt) 2019-11-05
MX342315B (es) 2016-09-26
CN103501624B (zh) 2016-08-17
WO2012123106A1 (de) 2012-09-20
AU2012228663A1 (en) 2013-10-03
CN103501624A (zh) 2014-01-08
AU2012228663B2 (en) 2014-04-24
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PT2912948T (pt) 2017-08-16
SG192855A1 (en) 2013-09-30
ZA201306446B (en) 2014-10-29
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RU2013145594A (ru) 2015-04-20
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