WO2006043096A1

WO2006043096A1 - Pod and pad for preparing a beverage

Info

Publication number: WO2006043096A1
Application number: PCT/GB2005/004090
Authority: WO
Inventors: John Macmahon; Susan Bodett; Mark Norton; Satwinder Panesar; Lee Rowan; Heather Hudson; Bary Zeller; Anilkumar Gaonkar
Original assignee: Kraft Foods R & D, Inc.
Priority date: 2004-10-22
Filing date: 2005-10-24
Publication date: 2006-04-27
Also published as: GB0423548D0; WO2006043109A1

Abstract

The present invention provides a pod or pad (10) for preparing a beverage comprising: a body defining a storage volume (31) having an inlet (25) for entry of water and an outlet for outflow of beverage; the storage volume (31) containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the outlet comprising filtering means (12); wherein the storage volume further contains a dispersion plate (30) associated with the outlet for creating a non-vertical flow of water, in use, within the storage volume wherein the dispersion plate is freely suspended within the storage volume (31).

Description

POD AND PAD FOR PREPARING A BEVERAGE

The present invention relates to improvements in pods and pads for preparing beverages which contain a water soluble substance. The water soluble substance may be a powdered ingredient for making a beverage such as coffee, tea or soup, fruit juice and desserts. The invention finds particular advantage where the water soluble substance is a milk powder or creamer powder or chocolate powder. The pods and pads are also known as cartridges, capsules, pouches and bags .

It is known to provide flexible pads for use with beverage preparation machines which contain a water soluble substance such as a creamer powder. An example of a known pad is shown in Figures 1 and 2. The pad 10 is simple in construction and comprises a circular upper sheet 11 and a circular lower sheet 12 of filter material which are bonded together around a peripheral seam 15 to define and seal a storage volume 13 in which the water soluble substance 14 is contained. In use, the pad 10 is placed in a beverage preparation machine such as a coffee brewer and heated water is passed through the pad 10. The heated water flows through the upper sheet 11 and lower sheet 12 of filter material and in so doing contacts and dissolves the water soluble substance 14 contained in the storage volume 13 to form the beverage. The beverage then passes through the lower sheet 12 of the filter material and is dispensed into a suitable receptacle. The water soluble substance may be used to form the whole or part of a beverage. Where the water soluble substance is a milk powder or creamer powder, the pad may be used to form a milk-based beverage or to form a milk-based portion of an alternative beverage such as coffee.

Pads with creamer powders or milk based products may be used in dispensing cappuccino-style beverages. Such pads may be used in the beverage preparation machine on their own to dispense a milky, creamy or frothy beverage portion onto an already dispensed beverage, such as coffee. Alternatively, the pad containing the creamer powder or milk-based substance may be used in the beverage preparation machine in combination with a pad containing a substance for producing another beverage portion as taught in EP0756844. For example, two pads may be used at the same time in the machine, one pad containing a creamer powder and one pad containing roast and ground coffee. In this way, a complete beverage may be dispensed in one operation cycle of the beverage preparation machine.

The pads described above are similar to well known tea bags which are used for infusing hot water with tea leaves. However, there are a number of particular problems in using such flexible pads in beverage preparation machines where the pads contain a water soluble product such as a milk powder or creamer powder as opposed to a product which is infused in water but is not itself dissolved, such as roast and ground coffee or tea leaves. One disadvantage is that as the water soluble substance 14 is dissolved by the water passing through the pad, the pad tends to collapse in on itself bringing the upper sheet 11 and lower sheet 12 of filter material into contact with one another. In addition, because the dissolution of the water soluble substance 14 is not necessarily uniform throughout the storage volume of the pad 10 during use this can lead to portions of the filter material collapsing before the whole or a substantially part of the water soluble substance 14 has been dissolved. Where the upper sheet 11 and the lower sheet 12 of filter material contact one another, there is formed a low resistance flow path for the heated water. As a result, as soon as the pad 10 starts to collapse, the heated water has a tendency to flow through the portions of the pad 10 where the upper sheet 11 and lower sheet 12 are in contact rather than flowing more uniformly through the entire storage volume of the pad 10. This problem is exacerbated where the pad is used in a beverage preparation machine together with another pad containing another beverage portion as described above. It is preferred in such one-step dispensing of a beverage that the pad containing the infusible substance such as roast and ground coffee is placed on top of the pad containing the water soluble product so as to ensure proper extraction of the infusible substance as taught in EP0756844. However, the additional weight of the pad containing the infusible substance increases the likelihood that the pad containing the water soluble substance will collapse during the dispense cycle. For these reasons, use of pads such as those shown in Figures 1 and 2 can lead to substantial portions of the water soluble substance 14 being left within the pad 10 after the beverage preparation machine has completed its dispense cycle. Experiments show that for commonly used creamer powders as much as 40 to 60% of the creamer powder remains in the pad at the end of the dispense cycle. (The actual amount left depends to some extent on the dissolution properties of the creamer powder. Typically, the rate of flow of water is such that the beverage is prepared in under one minute for some machines. It is known with some compositions to include filler agents such as lactose. This results in poorer dissolution of the - A -

composition and an increased amount remaining in the pad after use. In contrast, the dissolution properties can be improved by use of agents such as surfactants. However, use of such agents has been found to result in only limited reduction in the amount of the substance left in the pad after use) . This disadvantage can lead to a beverage or beverage portion being dispensed which is weaker than intended and also leads to wastage of the water soluble substance 14. Weak beverages can also be dispended where the ingredients or part of the ingredients are by-passed by part of the water flow during dispensation.

Attempts have been made to overcome this problem by providing a form-retaining stiffening body within the interior of the storage volume 13. EP1398279 discloses use of a form-providing stiffening body comprising a grid structure that itself comprises a compartmenting wall configuration that spans between the upper and lower sheets of the flexible pad. Whilst the form-providing stiffening body prevents collapse of the pad and contact of the upper sheet and lower sheet of filter material, the structure described is complex and increases the cost and complexity of manufacture compared to the simpler pad as shown in Figures 1 and 2. In addition, the compartmenting wall configuration of the pad necessitates more careful filling of the storage volume with the water soluble substance to ensure consistent filling of the compartments.

Another disadvantage with the simple flexible pads of Figures 1 and 2 and the pad of EP1398279 is that, after use, the pad is left in a very wet state which is unpleasant for a user to handle when removing the pad manually from the beverage preparation machine. This can lead to dripping and soiling of the machine and surroundings as the pad is transported to a waste receptacle.

Λ further disadvantage of the known pads and the pads of EP1398279 is that, because substantial quantities of the water soluble substance can typically be left within the pad even at the end of a dispense cycle, the pad-holding section of the beverage preparation machine is left in a soiled state which is contaminated with beverage. As a result, the machine must be cleaned before a next beverage can be hygienically dispensed. The cleaning either involves manually disassembling the beverage preparation machine and washing the parts or by running another dispense cycle with no pad within the pad holding section so as to flush the beverage preparation machine. Both of these methods involves extra time and inconvenience to the user.

It is an object of the present invention to provide a pad which helps to alleviate at least some of these disadvantages.

Accordingly, the present invention provides a pod or pad for preparing a beverage comprising: a body defining a storage volume having an inlet for entry of water and an outlet for outflow of beverage; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the outlet comprising filtering means; wherein the storage volume further contains a dispersion plate associated with the outlet for creating a non-vertical flow of water, in use, within the storage volume wherein the dispersion plate is freely suspended within the storage volume.The use of a dispersion plate produces turbulence in the storage volume and improved circulation of the water which leads to better dissolution of the composition. In a comparison test, the amount of powder residue left in a standard pad was reduced from 50% to 35% when using a dispersion plate compared to a pad with no such plate.

The dispersion plate may be planar, rippled, ridged or otherwise convoluted. The dispersion plate may be non- apertured or comprise one or more apertures. The dispersion plate may be a disc, annulus, square or other geometric shape.

The outlet filtering means may be a layer of filter material .

The inlet may be a layer of filter material. In one embodiment the pad or pod is flexible. In another embodiment the body of the pod or pad may comprise a rigid or semi-rigid upper element containing one or more apertures forming the pod inlet. An advantage is that the rigid or semi-rigid nature of the upper element ensures that the spatial relationship of the inlet apertures is substantially maintained during use of the pad or pod whilst the semi-flexible nature of the pad or pod as a whole allows the pad or pod to mould itself to the shape of a pad holder of a beverage preparation machine resulting in an improved fit and less chance of water by-pass in use. The pod or pad is also easier to handle after use. The pod may further comprise a flexible lower element depending from the upper element and formed at least partially from filtering material, the filtering material forming the outlet of the pod or pad. The body of the pod may further comprise a rigid or semi-rigid sidewall portion that spaces apart the inlet and outlet of the pod. The outlet filtering means may comprise a layer of filter material which closes off an open end of the pod body remote from the pod inlet.

The body may be circular with a diameter of between 30 and 110 mm. Preferred diameters are between 60 and 70 mm, between 30 and 40 mm and between 100 and 110 mm. The diameter of the pad will depend on the nature of the beverage preparation machine for use with the pods.

In one example the dispersion plate is circular in the form of a disc with a diameter of between 10 and 100 mm. In another example, the dispersion plate is circular with a diameter of between 10 and 40 mm. In a further example, the dispersion plate is circular with a diameter of between 20 and 50 mm. In a yet further example, the dispersion plate is circular with a diameter of between 50 and 100 mm. Different size dispersion plates may be used with different sized pods or pads. The size of the pod or pad will depend in part on the type of beverage machine the pod or pad will be used in. For example, the pod or pad may have a diameter of between 60 and 70 mm, between 30 and 40 mm or between 100 and 110 mm depending on machine type.

In one embodiment the storage volume further contains one or more absorbent elements or particles or foamed plastic elements.

The absorbent elements or particles may be spongiform or a hydrogel. Compressed sponge exhibits good expansion behaviour in contact with water and has good water absorbency in the expanded state. The sponge is stable and is of food grade quality which is suitable for storing in contact with beverage ingredients. Suitable hydrogels include poly (HEMA) 2 hyroxyethyl methacrylate, polyacrylic, polyacyrylamide, Gelatine, Alginates, Agar and Carrageenan, and other hydrocolloids. Before exposure to liquid, the one or more absorbent elements or particles may be compressed.

In use, the one or more absorbent particles or elements may act as an absorbent means for retaining excess moisture. The pad or pod may contain a single spongiform or hydrogel element.

The water-soluble composition may be agglomerated. The agglomerated water-soluble composition may be produced by contacting the water-soluble composition with steam, water, or aqueous solution or dispersion to effect agglomeration, and optionally, either simultaneously or subsequently drying the agglomerated composition. In a comparison test, the amount of powder residue left in a standard pad was reduced from 50% to 35% when using an agglomerated powder rather than a non-agglomerated powder.

For the purposes of the present invention, water- soluble substances or compositions are defined as substances which wholly or substantially dissolve in the presence of a solvent which will typically be water. The ingredient composition of the substance before and after dissolution is substantially the same (excluding the diluting effect of the solvent) . Thus, water-soluble substances exclude infusible substances such as roast and ground coffee and leaf tea. With infusible substances the ingredient composition of the infusion is substantially different to the ingredient composition of the infusible or extractable precursor since the infusion only contains certain flavour and / or aromatic qualities of the infusible substance. Examples of water- soluble substances according to the present invention include compositions such as milk powder, creamer powder, instant whitener, instant coffee, instant tea, instant soup, instant chocolate drink, sugar, instant fruit juice and instant dessert powders.

Preferably, the water-soluble composition is a milk powder or creamer powder or chocolate powder. The milk powder or creamer powder may be a dairy or non-dairy spray- dried coffee creamer or coffee whitener.

The creamer powder may comprise one or more of vegetable fat, milk proteins, emulsifiers, stabilisers, foaming agents, milk fat, soy proteins, modified starches, carriers, fillers, sweeteners, flavours, colours, nutrients, preservatives and flow agents.

In one embodiment the pad or pod further comprises one or more channels or grooves in the upper surface, said channels or grooves extending towards the inlet. Preferably, the channels or grooves cover the upper surface and extend from the edge to the centre. The channels may have a depth of 1 to 2 mm and a width of 1 to 3 mm. Preferably, the channels and grooves extend radially towards a central inlet, or where there the apertures of the inlet are in more than one location towards the apertures. The channels or grooves assist in flow of water to the inlet of the pod is use. This is particularly advantageous when the pod is used in a one step procedure where a flexible pad is placed on top of the pod. The grooves or channels ensure that the water can pass through extractable material that may be placed above the pod, thus significantly improving extraction efficiency. Additionally, the grooves or channels ensure that the water can pass into the inlet of the pod without becoming blocked by sagging or distortion of the filtering material of the flexible pad. Rather than channels or grooves, vertical struts, pyramid structures or similar may be used to raise the filtering material of a pad off the upper surface of the body.

The pod or pad may further comprise means at or near the outlet for foaming the beverage. The means for foaming the beverage may be an aperture for forming a jet of beverage and subsequently impacting said jet of beverage against an impingement surface so as to produce foaming of the beverage.

The means for foaming the beverage may comprise a sintered outlet nozzle, or zeolite bed,membrane, eductor or venturi ejector.

The means may comprise an aperture through which the beverage is directed.

The storage volume may be a unitary volume. Alternatively, the storage volume comprises a plurality of compartments. The plurality of compartments may comprise different beverage ingredients.

The one or more of the compartments may contain one or more absorbent elements or particles. The apertures may be circular, square or slits or other geometric shapes.

The storage volume may comprise one or more baffles.

The present invention also provides a beverage brewing kit comprising a first pad as described above in combination with a second pad containing one or more beverage ingredients suitable for brewing.

Preferably the second pad contains roast and ground coffee. Preferably the first and second pads are joined prior to use. The present invention further provides a method of dispensing a beverage using a pad or pod as described above comprising the step of passing water downwardly through the pad or pod such that beverage initially exits the pad or pod through a lowermost surface thereof.

Alternatively water may pass upwardly through the pad or pod such that beverage initially exits the pad or pod through an uppermost surface thereof.

Alternatively the pad or pod may be orientated in a non-horizontal orientation, such as a vertical orientation, and water passed in a vertical or non-vertical direction through the pad or pod. Flow of water through the pad or pod may be substantially parallel to a major axis of the pad or pod or substantially cross-ways to a major axis of the pad or pod or in a direction part-way between parallel flow and cross flow. Water may be passed through the pad or pod at a temperature greater than 70 degrees Celsius.

Water may be passed through the pad or pod as a discontinuous flow. Preferably as a pulsed flow.

A beverage is prepared using the pads or pods of the present invention by inserting the pads or pods in a beverage preparation machine. The pads or pods may be used in a variety of beverage preparation machines. In one example, the beverage preparation machine generally comprises a housing containing a water heater, a water pump, optionally an air compressor, a control processor, a user interface and a head. The head in turn generally comprises a holder for holding, in use, the pad or pod. The beverage preparation machine is also provided with a water tank. The housing comprises a dispense station where dispensation of the beverage takes place. The dispense station comprises a receptacle stand having a hollow interior forming a drip tray. The head is located towards the top of the housing above the receptacle stand. The holder of the head is shaped to receive the pad of the present invention and to hold the pad in the correct orientation such that water may be passed through the pad. Preferably the holder and head are provided with sealing means for sealing around a periphery of the pad to prevent by-pass flow of water in use. The head may be designed to direct flow of water downwardly through the pad or pod so that beverage exits the pad or pod through a lowermost surface of the pad. Alternatively, the head may be designed to direct flow of water upwardly through the pad or pod so that beverage initially exits the pad or pod through an uppermost surface of the pad before being ultimately directed downwardly to a receptacle. Of course the pad or pod may be used in an orientation other than horizontal, for example, in a vertical orientation.

The user interface is located on the front of the housing and comprises a start/stop button, and a plurality of status indicators. The start/stop button controls commencement of the operating cycle and is a manually operated push-button, switch or similar.

The water tank is located to the rear of the housing and is connected in use to a water tank station located at a rear half of the housing.

The water pump is operatively connected between the water tank and the water heater and is controlled by the control processor.

The water heater is located in the interior of the housing. The heater is able to heat water received from the water pump from a starting temperature of approximately 20 °C to an operating temperature of around 85 ⁰C in under 1 minute.

The control processor of the beverage preparation machine comprises a processing module and a memory. The control processor is operatively connected to, and controls operation of, the water heater, water pump, air compressor and user interface.

Embodiments of the present invention will now be described, by way of example, with reference to the accompanying drawings in which:

Figure 1 is an upper plan view of a prior art flexible pad;

Figure 2 is a cross-sectional view of the flexible pad of Figure 1;

Figure 3 is a cross-sectional view of an embodiment of pad according to the present invention before use;

Figure 4 is a cross-sectional view of the pad of Figure 3 after use; Figure 5 is a cross-sectional view of a pad;

Figure 6 is a perspective view of another pod according to the present invention in assembled form;

Figure 7 is a cross-sectional view of the pod of Figure 6; Figure 8 is an exploded perspective view of the pod of Figure 6; and

Figure 9 is a bottom plan view of another pod.

Figures 3 and 4 illustrate an embodiment of pad 10 according to the present invention. The pad comprises a rigid or semi-rigid upper element 20 having a planar upper surface 27 with a centrally located recess 24. The base of the recess 24 is provided with six apertures 25. The recess 24 is frusto-conical and the apertures 25 are located at the base of the recess 24.

A sheet of filtering material 12 in the form of filter paper is bonded by means of a peripheral seal 15 to the upper element 20. A storage volume 31 is defined between the upper element 20 and lower sheet 12.

The filtering material can be bonded by heat or adhesive. The pad may be circular with a diameter of between 30 and 110 mm. Preferred diameters are between 60 and 70 mm, between 30 and 40 mm and between 100 and 110 mm. The diameter of the pad will depend on the nature of the beverage preparation machine for use with the pods. The storage volume 31 contains a volume of a water soluble composition 14. The invention finds particular application where the water soluble substance 14 is a milk powder or creamer powder. Milk powders include dried skimmed milk, part-skimmed milk, and whole milk, dried milk protein concentrates, isolates, and fractions, or any combination thereof. Creamer powders can be manufactured from dairy and/or non-dairy food ingredients and typically contain emulsified fat, stabilized by protein or modified starch, dispersed in a carrier that facilitates drying, especially spray drying. Optional ingredients include buffers, flavours, colours, fillers, sweeteners, foaming agents, flow agents, nutrients, preservatives, and the like. Milk powders and creamer powders are particularly useful as coffee whiteners for brewed, soluble, and flavoured coffee products, including latte and cappuccino. In the following description, for example only, the water soluble substance will be described as a creamer powder unless the context otherwise requires.

The creamer powder may for example comprise the following by weight:

Hardened vegetable fat 49%

Glucose syrup 41%

Sodium Caseinate 4.5%

Polyphosphates - K2HPO4 2.0% Na-Polyphosphate 2.5%

Silicon dioxide 0.25%

Emulsifier (Sodium stearoyl-2-lactylate) 0.75%

Other compositions may be used which contain fillers such as lactose and additional stabilisers. Additional emulsifiers may be added to improve wetting. Advantageously, the creamer may be provided in an agglomerated form to assist and improve solubility. Advantageously, the creamer powder may comprise a low melting temperature fat having a melting temperature of between 10 and 40 degrees Celsius. Some or all of the fat content of the composition noted above may be substituted for low melting temperature fat. In one example the composition comprises 24% low melting temperature fat and 25% fat with a melting temperature of above 40 degrees Celsius. This results in a reduction of creamer powder residue in the pod of around 15 to 20%.

According to the present invention the storage volume 31 is also provided with a dispersion plate 30 which is freely moveable within the storage volume 31. As shown in Figure 3, the dispersion plate 30 is located towards the bottom of the storage volume 31 in contact with the filtering material 12. However, the dispersion plate 30 may be located within the bulk of the creamer powder or on top of the creamer powder. Indeed, in use, the dispersion plate 30 will tend to move somewhat within the interior of the storage volume 31. The upper element 20 and dispersion plate 30 are formed from a rigid or semi-rigid material such as polypropylene, polyester, polystyrene, polyurethane, nylon, other engineering plastics, composites, metal, metal-plastic composites, card, wood, rubber or biodegradable plastics such as degradable polyethylene (for example, SPITEK supplied by Symphony Environmental, Borehamwood, United Kingdom), biodegradable polyester amide (for example, BAK 1095 supplied by Symphony Environmental), poly lactic acids (PLA supplied by Cargil, Minnesota, USA), starch-based polymers, cellulose derivatives and polypeptides. The material may be thermoformed, compression moulded or injection moulded.

In use, the pad 10 is placed in a suitable beverage preparation machine and water is passed through the pad 10. The water enters the storage volume 31 through the inlet apertures 25 at the base of the recess 24. In the embodiment shown, the apertures 25 are angled so as to direct jets of water radially towards the side of the pad 10. The water circulates within the unitary storage volume 31 of the pad 10 dissolving the creamer powder to form the beverage. The beverage is then able to pass through the layer of filtering material 12 at a lower surface of the pad 10 and out of the beverage preparation machine. The dispersion plate 30 prevents water flowing directly through the storage volume 31 but instead diverts the water to circulate within the volume. After use, the user of the beverage preparation machine may remove the pad 10 and dispose of it in a waste receptacle. Advantageously, the rigidity of the pad 10 imparted by the rigid or semi-rigid upper element 20 makes for easier handling of the pad 10 compared to the prior art pad of Figures 1 and 2. In addition the rigidity ensures that the inlet apertures 25 are kept open and of a known size.

Another pad is shown in Figure 5 which is the subject of a co-pending application of the applicant and which will be described here for background purposes. This pad differs in that the dispersion plate 30 is bonded to the sheet 12 of filter paper and is not free to move within the storage volume 31. The disc 30 may be bonded to the inner or outer surface of the filter sheet 12.

Figures 6 to 8 illustrate another embodiment of pod according to the present invention which has greater rigidity than the pads previously described. The pod 10' comprises a rigid or semi-rigid upper element 20' having a planar upper surface 27' with a centrally located recess 24 ' . The base of the recess 24 ' is provided with six apertures 25' . The upper element 20' further comprises a downwardly dependent skirt 26' which is cylindrical in form and open-ended at a lower end thereof. A rigid or semi- rigid sealing ring 23' is provided which defines a side wall of the pod 10' . The sealing ring 23' is frictionally engagable with the downwardly dependent skirt 26' of the upper element 20' . During assembly of the pod 10', a layer of filtering material 22' is stretched across the open end of the downwardly dependent skirt 26' and the sealing ring 23' is engaged with the upper element 20' so as to sandwich the layer of filtering material 22' between the sealing ring 23' and an outer surface of the downwardly dependent skirt 26' as shown in Figure 7. Assembly of the pod 10' in this manner stretches the layer of filtering material 22 ' across the rim of the downwardly dependent skirt 26' so as to form a lower surface 28' of the pod. The frictional engagement of the sealing ring 23' and the downwardly dependent skirt 26' retains the layer of filtering material 22' securely. In an alternative method, the filtering material can be bonded by heat or adhesive to the downwardly dependent skirt 26' .

As shown in Figure 7, a storage volume 31' is defined in the pod 10' by the upper element 20', the layer of the filtering material 22' and the side wall of the sealing ring 23' . The storage volume 31' contains a volume of a water soluble composition 30' . As before, the invention finds particular application where the water soluble substance 30' is a milk powder or creamer powder. In the following description, for example only, the water soluble substance will be described as a creamer powder unless the context otherwise requires.

The creamer powder may be as previously described. The storage volume 31' is also provided with a dispersion plate 21' which is freely moveable within the storage volume 31' . As shown in Figure 7, the dispersion plate 21' is located towards the bottom of the storage volume 31' in contact with the filtering material 22' . However, the dispersion plate 21' may be located within the bulk of the creamer powder or on top of the creamer powder. Indeed, in use, the dispersion plate 21' will tend to move somewhat within the interior of the storage volume 31' . The upper element 20, sealing ring 23 and dispersion plate 21 are all formed from a rigid or semi-rigid material of the types described above.

In use, the pod 10' is placed in a suitable beverage preparation machine and water is passed through the pod 10' . The water enters the storage volume 31' through the inlet apertures 25' at the base of the recess 24' . In the embodiments shown, the apertures 25' are angled so as to direct jets of water radially towards the side wall 23' of the pod 10' . The water circulates within the unitary storage volume 31' of the pod 10' dissolving the creamer powder to form the beverage. The beverage is then able to pass through the layer of filtering material 22' at a lower surface 28' of the pod 10' and out of the beverage preparation machine.

After use, the user of the beverage preparation machine may remove the pod 10' and dispose of it in a waste receptacle. Advantageously, the rigidity of the pod 10' imparted by the rigid or semi-rigid upper element 20' and side wall of the sealing ring 23' makes for easier handling of the pod 10' compared to the prior art pad of Figures 1 and 2.

With the pod 10 of Figures 3 to 5 the amount of creamer residue remaining within the storage volume 31 was reduced to around 10%.

Other features of the above embodiments will now be described.

The storage volume 31, 31' also contains a spongiform element in the form of a circular disc of compressed sponge material. The disc has preferred diameters of 100 to 100 mm, 50 to 59 mm and 30 to 40 mm and a thickness of 3 mm. The disc is formed from cellulose sponge such as that manufactured by 3M. Other suitable materials for the spongiform element include other food grade materials with similar physical properties to those of cellulose sponge in terms of there porosity and or expandability. Prior to use of the pod or pad, the pod or pad and its contents are dry. If necessary, the pod or pad can be supplied in an hermetically sealed package to prevent moisture ingress or absorption.

The compressed sponge disc may be positioned on top of the creamer powder within the storage chamber 31, 31' . Alternatively, the compressed sponge may be positioned underneath the creamer powder or within the mass of the creamer powder.

In use, the pod or pad is used as described above. On contact with the water, the compressed sponge rapidly expands. In the expanded state the disc has a thickness of between 10 and 20 mm, preferably around 15 mm. Thus, the action of the liquid on the compressed sponge is to produce an expansion in the thickness of the compressed sponge of around 500%. The compressed sponge may be configured to expand generally only in one dimension, i.e. its thickness, or may be configured to expand three-dimensionally, i.e. to increase it's thickness and also it's diameter. Water is able to pass through the expanded compressed sponge substantially unhindered. As a result, the water quickly contacts and dissolves the creamer powder to produce the milk based beverage or beverage portion. The beverage containing the dissolved creamer powder passes through the lower filter layer 12, 22' and out of the beverage preparation machine.

Advantageously, the porous water-retaining nature of the spongiform element helps to retain excess moisture that may be within the pod or pad. The capillary action of the pores of the spongiform element help to prevent dripping from the pad as it is transferred to a waste receptacle. In addition, the water-retaining nature of the spongiform element has the consequence that the pod/pad holding section of the beverage preparation machine contains less moisture and hence less contamination than compared with the use of prior art pads. As a result the machine is easier to clean and prepare in readiness for the next dispense cycle. In the above the pod or pad has been described as containing spherical spongiform particles. However, the particles may take other forms such as block shapes, irregular shapes or be formed as shredded portions of a sheet material.

An alternative pod is shown in Figure 9. In this pod the lower sheet 12 of filtering material has the dispersion plate 21 bonded thereto. The dispersion plate 21 is sealed or bonded to the lower surface and one or more apertures 70 are formed at the boundary between the dispersion plate and the outlet filter material 21 to allow a flow of water there through. With use of such an apertured dispersion plate 21, the filter material 12 could be replaced with a material which was non-transmissive to water.

In an alternative, non-illustrated embodiment, the storage volume 31, 31' also contains a plurality of absorbent particles in the form of particles of compressed sponge material. The particles 20 each a size (diameter or length) of 1 to 10 mm and a thickness of 1 to 3 mm before use. The particles 20 are formed from compressed cellulose sponge. Preferably the ratio by weight of the creamer powder to the absorbent particles before use is from 20:1 to 2:1, preferably around 3:1. The compressed particles are dispersed throughout the creamer powder within the storage chamber.

In use, the pod or pad is used as described above. On contact with the water, the compressed particles rapidly expand. In the expanded state the particles have a thickness of around 15 mm. The diameter of the particles is not substantially changed, i.e. the expansion is uni^¬ directional. Thus, the action of the liquid on the compressed sponge is to produce an expansion in the compressed sponge of around 500%. Water is able to pass through the expanded sponge substantially unhindered. As a result, the water quickly contacts and dissolves the creamer powder to produce the milk based beverage or beverage portion. The beverage containing the dissolved creamer powder passes through the filter material 12, 22 and out of the beverage preparation machine.

Advantageously, the porous water-retaining nature of the spongiform particles helps to retain excess moisture that may be within the pad. The capillary action of the pores of the spongiform particles help to prevent dripping from the pad as it is transferred to a waste receptacle. In addition, the water-retaining nature of the spongiform particles has the consequence that the pad holding section of the beverage preparation machine contains less moisture and hence less contamination than compared with the use of prior art pads. As a result the machine is easier to clean and prepare in readiness for the next dispense cycle.

In another, non-illustrated, embodiment, the spongiform particles are replaced by particles of a hydrogel substance in the form of spherical or otherwise shaped particles. In use, and on contact with water, the hydrogel absorbs water and expands. The expansion of the hydrogel particles aids dissolution of the creamer powder. Advantageously, the intake of water by the hydrogel is rapid and results in the ^' hydrogels absorbing preferentially water rather than dissolved creamer powder. The pods or pads may advantageously comprise grooves or channels on the upper surface of the upper element 20, 20' to aid inflow of water towards the inlet apertures 25, 25' . The grooves or channels are preferably linear and, in the case of a central inlet recess 24, 24', radially inwardly directed towards the recess 24, 24' . The grooves or channels are preferably 3 mm in depth so as to prevent blockage when the pod or pad is used together with a flexible pad in a one step dispense cycle.

In a non-illustrated embodiment the absorbent particles are separated from the water-soluble composition by means of a layer of material, such as filter material. In this way the storage volume 31, 31' can be divided either into horizontal layers or vertical compartments.

In the above the pod or pad has been described as optionally containing absorbent particles. The particles 20 may take various forms such as spheres, block shapes, tubes, rods, irregular shapes or be formed as shredded portions of a sheet material.

The absorbent elements have been described in particular as spongiform. Alternatively, an hydrogel material may be used to form the element or elements. Suitable hydrogels include poly (HEMA) 2 hyroxyethyl methacrylate, polyacrylic, polyacyrylamide, Gelatine, Alginates, Agar and Carrageenan, and other hydrocolloids . The pod or pad of the present invention may be provided with one or more structural supports in addition to the absorbent particles which span between opposed faces of the pod or pad.

The water soluble substance has been described as preferably being a milk- or dairy-based creamer powder. However the pods or pads of the present invention may also find application with other soluble ingredients such as instant coffee, instant tea, chocolate, soup or dessert ingredients .

The lower sheet 12, 22' has been described as being formed from filter material, such as that used commonly to form tea bags. However, other suitable materials may be used which are non-transmissive to the water soluble substance in the dry form but are transmissive to the water soluble substance when dissolved in water. For example, in an alternative embodiment the lower sheet is formed from a foilized or spongiform material such as compressed sponge or expanded sponge. The sponge has a pore size that prevents transmission of the powdered form of the water-soluble composition but allows the dissolved composition to pass. The pods or pads of the present invention may also comprise one or more seals to allow for improved engagement of the pad with a pod or pad holder of the beverage preparation machine. A seal or seals may be provided on or adjacent the upper element. The seal help to prevent water by-pass by reducing or eliminating the quantity of water that does not pass through the inlet apertures.

In the above description, the storage chamber 31, 31' has been described as a unitary volume. However, the volume may be separated into multiple compartments using flexible or rigid materials. The chambers may if desired contain different beverage ingredients or the same ingredients. Some or all of the compartments may comprise absorbent bodies of the types described above. Some or all of the compartments may have dispersion plates contained therein.

Whilst the pod and pad have been particularly described with an inlet at the centre of the upper element other arrangements are within the scope of the present invention. In particular the inlet recess may be formed near the periphery of the upper element. Further, the upper element may comprise more than one recess, each having apertures such that the inlet to the pad is distributed in at least two discrete regions of the upper element. For example, three recesses of the form of recess 24 of Figure 3 may be provided.

The pod or pad may be used for dispensing hot and cold beverages. Still and carbonated beverages may be produced by using still or carbonated water.

The absorbent particles or elements may be formed from a hydrogel, starch or a mixture of one or more of spongiform, starch and hydrogel materials.

Claims

Cla ims :

1. A pod or pad for preparing a beverage comprising: a body defining a storage volume having an inlet for entry of water and an outlet for outflow of beverage; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the outlet comprising filtering means; wherein the storage volume further contains a dispersion plate associated with the outlet for creating a non-vertical flow of water, in use, within the storage volume wherein the dispersion plate is freely suspended within the storage volume.

2. A pod or pad as claimed in claim 1 wherein the dispersion plate is planar.

3. A pod or pad as claimed in any preceding claim wherein the dispersion plate is rippled or otherwise convoluted.

4. A pod or pad as claimed in any preceding claim wherein the dispersion plate is non-apertured.

5. A pod or pad as claimed in any of claims 1 to 4 wherein the dispersion plate comprises one or more apertures.

6. A pod or pad as claimed in any preceding claim wherein the outlet filtering means is a layer of filter material.

7. A pod or pad as claimed in any preceding claim wherein the inlet is a layer of filter material.

8. A pod or pad as claimed in any preceding claim which is flexible.

9. A pod or pad as claimed in any of claims 1 to 7 wherein the body of the pod comprises a rigid or semi-rigid upper element containing one or more apertures forming the pod inlet.

10. A pod or pad as claimed in claim 9 further comprising a flexible lower element depending from the upper element and formed at least partially from filtering material, the filtering material forming the outlet of the pod or pad.

11. A pod or pad as claimed in claim 9 wherein the body of the pod further comprises a rigid or semi-rigid sidewall portion that spaces apart the inlet and outlet of the pod.

12. A pod or pad as claimed in claim 11 wherein the outlet filtering means comprises a layer of filter material which closes off an open end of the pod body remote from the pod inlet .

13. A pod or pad as claimed in any preceding claim wherein the body is circular with a diameter of between 30 and 110 mm.

14. A pod or pad as claimed in any preceding claim wherein the dispersion plate is circular with a diameter of between 10 and 100 mm.

15. A pod or pad as claimed in claim 14 wherein the dispersion plate is circular with a diameter of between 10 and 40 mm.

16. A pod or pad as claimed in claim 14 wherein the dispersion plate is circular with a diameter of between 20 and 50 mm.

17. A pod or pad as claimed in claim 14 wherein the dispersion plate is circular with a diameter of between 50 and 100 mm.

18. A pod or pad as claimed in any preceding claim wherein the storage volume further contains one or more absorbent elements or particles.

19. A pod or pad as claimed in claim 18 wherein the absorbent elements or particles are spongiform or foamed plastic.

20. A pod or pad as claimed in claim 18 wherein the absorbent elements or particles are a hydrogel.

21. A pod or pad as claimed in any of claims 18 to 24 wherein, before exposure to liquid, the one or more absorbent elements or particles are compressed.

22. A pod or pad as claimed in any of claims 18 to 21 wherein, in use, the one or more absorbent elements or particles act as an absorbent means for retaining excess moisture. _

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23. A pod or pad as claimed in any of claims 20 to 22 containing a single spongiform or hydrogel element or foamed plastic element.

24. A pod or pad as claimed in any preceding claim wherein the water-soluble composition is agglomerated.

25. A pod or pad as claimed in claim 24 wherein the agglomerated water-soluble composition is produced by contacting the water-soluble composition with steam, water, or aqueous solution or dispersion to effect agglomeration, and optionally, either simultaneously or subsequently drying the agglomerated composition.

26. A pod or pad as claimed in any preceding claim wherein the water-soluble composition is a milk powder or creamer powder or chocolate powder.

27. A pod or pad as claimed in claim 26 wherein the milk powder or creamer powder is a dairy or non-dairy spray-dried coffee creamer or coffee whitener.

28. A pod or pad as claimed in claim 27 wherein a fat component of the milk powder or creamer powder has a melting point of 10 to 40 degrees Celsius.

29. A pod or pad as claimed in claim 27 or claim 28wherein the creamer powder comprises one or more of vegetable fat, milk proteins, emulsifiers, stabilisers, foaming agents, milk fat, soy proteins, modified starches, carriers, fillers, sweeteners, flavours, colours, nutrients, preservatives and flow agents. - S O -

SO. A pod or pad as claimed in any preceding claim further comprising means at or near the outlet for foaming the beverage.

31. A pod or pad as claimed in claim 30 wherein the means for foaming the beverage is an aperture for forming a jet of beverage and subsequently impacting said jet of beverage against an impingement surface so as to produce foaming of the beverage.

32. A pod or pad as claimed in claim 30 wherein the means for foaming the beverage comprises a sintered outlet nozzle, or zeolite bed, membrane, eductor or venturi ejector.

33. A pod or pad as claimed in claim 30 wherein the means comprises an aperture through which the beverage is directed.

34. A pod or pad as claimed in any preceding claim wherein the storage volume is a unitary volume.

35. A pod or pad as claimed in any of claims 1 to 33 wherein the storage volume comprises a plurality of compartments.

36. A pod or pad as claimed in claim 35 wherein the plurality of compartments comprises different beverage ingredients .

37. A pod or pad as claimed in claim 35 or claim 36 wherein one or more of the compartments contain one or more absorbent elements or particles.

38. A pod or pad as claimed in any preceding claim wherein the apertures are circular, square or slits or other geometric shapes.

39. A pod or pad as claimed in any preceding claim wherein the storage volume comprises one or more baffles.

40. A beverage brewing kit comprising a first pod or pad as claimed in preceding claim in combination with a flexible filter pad containing one or more beverage ingredients suitable for brewing.

41. A beverage brewing kit as claimed in claim 40 wherein the flexible filter pad contains roast and ground coffee.

42. A beverage brewing kit as claimed in claim 40 or claim 41 wherein the pod and pad are joined prior to use.

43. A method of dispensing a beverage using a pad or pod as claimed in any of claims 1 to 39 comprising the step of passing water downwardly through the pad or pod such that beverage initially exits the pad or pod through a lowermost surface thereof.

44. A method of dispensing a beverage using a pad or pod as claimed in any of claims 1 to 39 comprising the step of passing water upwardly through the pad or pod such that beverage initially exits the pad or pod through an uppermost surface thereof.

45. A method of dispensing a beverage using a pad or pod as claimed in any of claims 1 to 39 comprising the step of orientating the pad or pod in a non-horizontal orientation and passing water in a vertical or non-vertical direction through the pad or pod.

46. A method of dispensing a beverage using a pad or pod as claimed in any of claims 1 to 39 wherein flow of water through the pad or pod may be substantially parallel to a major axis of the pad or pod or substantially cross-ways to a major axis of the pad or pod or in a direction part-way between parallel flow and cross flow.

47. A method of dispensing a beverage using a pad or pod as claimed in any of claims 1 to 39 comprising the step of passing water through the pad or pod at a temperature greater than 70 degrees Celsius.

48. A method of dispensing a beverage using a pad or pod as claimed in any of claims 1 to 39 comprising the step of passing water through the pad or pod as a discontinuous flow.

49. A method of dispensing a beverage as claimed in claim 48 wherein the discontinuous flow of water is a pulsed flow.