U.S. patent application number 11/577058 was filed with the patent office on 2009-12-17 for pod for preparing a beverage.
Invention is credited to Susan Bodett, Ken Cale, Nicholas F. David, Adam Fennel, Jim Ferguson, Anilkumar Gaonkar, Joseph Giacone, Heather Hudson, John MacMahon, Mark Norton, Satwinder Panesar, Lee Rowan, Audrey Trouillot, Bary Zeller.
Application Number | 20090311384 11/577058 |
Document ID | / |
Family ID | 33485070 |
Filed Date | 2009-12-17 |
United States Patent
Application |
20090311384 |
Kind Code |
A1 |
MacMahon; John ; et
al. |
December 17, 2009 |
POD FOR PREPARING A BEVERAGE
Abstract
A pod for preparing a beverage comprising: a rigid or semi-rigid
sidewall; a rigid or semi-rigid upper surface containing one more
apertures forming an inlet of the pod; a lower surface formed at
least partially from filtering material, the filtering material
forming an outlet of the pod; the sidewall, upper surface and lower
surface together defining a storage volume extending from the inlet
to the outlet and containing a water-soluble composition, or a
combination or mixture of water-soluble compositions for forming a
beverage; wherein the rigid or semi-rigid sidewall maintains a
physical separation of the filtering material and the upper surface
during use.
Inventors: |
MacMahon; John; (Oxon,
GB) ; Norton; Mark; (Oxon, GB) ; Rowan;
Lee; (Oxon, GB) ; Panesar; Satwinder; (Oxon,
GB) ; Ferguson; Jim; (Oxon, GB) ; Fennel;
Adam; (Oxon, GB) ; Hudson; Heather; (Glenview,
IL) ; David; Nicholas F.; (Glenview, IL) ;
Zeller; Bary; (Glenview, IL) ; Trouillot; Audrey;
(Oxon, GB) ; Cale; Ken; (Tarrytown, NY) ;
Giacone; Joseph; (Tarrytown, NY) ; Gaonkar;
Anilkumar; (Buffalo Grove, IL) ; Bodett; Susan;
(Glenview, IL) |
Correspondence
Address: |
FITCH EVEN TABIN & FLANNERY
120 SOUTH LASALLE STREET, SUITE 1600
CHICAGO
IL
60603-3406
US
|
Family ID: |
33485070 |
Appl. No.: |
11/577058 |
Filed: |
October 24, 2004 |
PCT Filed: |
October 24, 2004 |
PCT NO: |
PCT/GB05/04113 |
371 Date: |
March 16, 2009 |
Current U.S.
Class: |
426/78 ; 426/431;
426/588; 426/77; 426/79; 426/84 |
Current CPC
Class: |
B65D 85/8043 20130101;
A23C 11/08 20130101; B65D 85/8046 20130101 |
Class at
Publication: |
426/78 ; 426/77;
426/84; 426/588; 426/79; 426/431 |
International
Class: |
B65D 85/804 20060101
B65D085/804; B65B 29/02 20060101 B65B029/02 |
Foreign Application Data
Date |
Code |
Application Number |
Oct 22, 2004 |
GB |
0423545.3 |
Claims
1. A pod for preparing a beverage comprising: a rigid or semi-rigid
sidewall; a rigid or semi-rigid upper surface containing one or
more apertures forming an inlet of the pod; a lower surface formed
at least partially from filtering material, the filtering material
forming an outlet of the pod; the sidewall, upper surface and lower
surface together defining a storage volume extending from the inlet
to the outlet and containing a water-soluble composition, or a
combination or mixture of water-soluble compositions for forming a
beverage; wherein the rigid or semi-rigid sidewall maintains a
physical separation of the filtering material and the upper surface
during use.
2. A pod as claimed in claim 1 wherein the inlet of the pod is
located at or near a centre of the upper surface.
3. A pod as claimed in claim 1 wherein the inlet of the pod is
located at or near a periphery of the upper surface.
4. A pod as claimed in claim 1, wherein the apertures of the inlet
are located in at least two discrete regions of the upper
surface.
5. A pod as claimed in claim 4 a portion of the apertures of the
inlet are located at or near a centre of the upper surface and a
portion of the apertures of the inlet are located at or near a
periphery of the upper surface.
6. A pod as claimed in claim 1 wherein the apertures of the inlet
are arranged in a circle.
7. A pod as claimed in claim 1 wherein the apertures of the inlet
are arranged randomly across at least a portion of the upper
surface.
8. A pod as claimed in claim 1 wherein the apertures of the inlet
are arranged uniformly across at least a portion of the upper
surface.
9. A pod as claimed in claim 8 wherein the inlet of the pod is
recessed below a remainder of the upper surface.
10. A pod as claimed in claim 9 wherein the upper surface comprises
one or more cylindrical or frusto-conical recesses and the inlet is
formed at or near a base of said recesses.
11. A pod as claimed in claim 1, wherein the inlet comprises 1 to
100 apertures.
12. A pod as claimed in claim 1, wherein the inlet comprises 1 to
63 apertures.
13. A pod as claimed in claim 1, wherein the inlet comprises 5 to
30 apertures.
14. A pod as claimed in claim 1, wherein the inlet comprises 10 to
20 apertures.
15. A pod as claimed in claim 11 wherein at least some of the
apertures are directed radially outwards towards the sidewall of
the pod.
16. A pod as claimed in claim 11 wherein at least some of the
apertures direct flow of water there through to impact a sidewall
of the pod.
17. A pod as claimed in claim 11 wherein at least some of the
apertures direct flow of water there through to impact one or more
baffles within the pod.
18. A pod as claimed in claim 11 wherein at least some of the
apertures are directed radially inwards towards a centre of the
pod.
19. A pod as claimed in claim 11 wherein at least some of the
apertures are directed tangentially relative to the recess.
20. A pod as claimed in claim 11 wherein at least some of the
apertures are directed parallel to the upper surface of the
pod.
21. A pod as claimed in claim 11 wherein at least some of the
apertures are directed upwards towards the upper surface of the
pod.
22. A pod as claimed in claim 11 wherein at least some of the
apertures are directed downwards away from the upper surface of the
pod.
23. A pod as claimed in claim 1 wherein the apertures have an
equivalent diameter of 0.1 mm to 5.0 mm.
24. A pod as claimed in claim 23 wherein the apertures have an
equivalent diameter of 0.3 mm to 0.7 mm.
25. A pod as claimed in claim 1 wherein the sidewall is formed
integrally with the upper surface.
26. A pod as claimed in claim 1 wherein the upper surface comprises
a downwardly dependent skirt and the sidewall is conjoined with the
upper surface by engagement of the sidewall with the downwardly
dependent skirt.
27. A pod as claimed in claim 26 where the engagement is by means
of friction.
28. A pod as claimed in claim 26 wherein a periphery of the
filtering material is sandwiched between the sidewall and the
downwardly dependent skirt.
29. A pod as claimed in claim 26 wherein the filtering material is
bonded to a lower edge of the sidewall.
30. A pod as claimed in claim 26 where the whole of the lower
surface is formed from filtering material.
31. A pod as claimed in claim 26 wherein a portion of the lower
surface is non-transmissive to water and another portion is formed
from the filtering material.
32. A pod as claimed in claim 31 wherein the portion of filtering
material is located at or near a centre of the lower surface.
33. A pod as claimed in claim 31 wherein the portion of filtering
material is an annulus located at a defined radius from the centre
of the pod.
34. A pod as claimed in claim 31 wherein the portion of filtering
material is at a periphery of the lower surface.
35. A pod as claimed in claim 1 wherein the height of the pod from
the upper surface to the lower surface is between 2 mm and 50
mm.
36. A pod as claimed in claim 35 wherein the height of the pod is 5
mm to 7 mm.
37. A pod as claimed in claim 35 wherein the height of the pod is 7
mm to 11 mm.
38. A pod as claimed in claim 35 wherein the height of the pod is
14 mm to 16 mm.
39. A pod as claimed in claim 35 wherein the height of the pod is
20 mm to 30 mm.
40. A pod as claimed in claim 35 wherein the upper surface and/or
sidewall comprises at least one air vent or one way valve.
41. A pod as claimed in claim 40 wherein the upper surface and/or
sidewall comprise at least one weakened or frangible area which,
during use, is rupturable to form an air vent.
42. A pod as claimed in claim 1 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.
43. A pod as claimed in claim 42 wherein the dispersion plate is
freely suspended within the storage volume.
44. A pod as claimed in claim 42 wherein the dispersion plate is
attached to the filtering material of the outlet.
45. A pod as claimed in claim 42 wherein the dispersion plate forms
part of the lower surface.
46. A pod as claimed in claim 42 wherein the dispersion plate is
attached to the sidewall.
47. A pod as claimed claim 42 wherein the dispersion plate is
planar.
48. A pod as claimed claim 42 wherein the dispersion plate is
rippled, ridged or otherwise convoluted.
49. A pod as claimed claim 42 wherein the dispersion plate is
non-apertured.
50. A pod as claimed claim 42 wherein the dispersion plate
comprises one or more apertures.
51. A pod as claimed in claim 50 wherein the dispersion plate is
sealed or bonded to the lower surface and the one or more apertures
are formed at the boundary between the dispersion plate and the
outlet filtering means.
52. A pod as claimed 51 claim 51 wherein the dispersion plate forms
part of an outlet filtering means.
53. A pod as claimed in claim 52 wherein the dispersion plate
comprises a portion of the outlet filtering means which has
modified material characteristics and is non-transmissive to
water.
54. A pod as claimed in claim 53 wherein the outlet filtering means
comprises a filter paper and the dispersion plate comprises a
portion of the filter paper which is hot stamped to render it
impermeable to water.
55. A pod as claimed in claim 54 wherein the dispersion plate is
attached to an outer face of the lower surface.
56. A pod as claimed claim 42 comprising more than one dispersion
plate.
57. A pod as claimed in claim 1 which is circular with a diameter
of between 30 and 110 mm.
58. A pod as claimed in claim 57 wherein the storage volume further
contains one or more absorbent elements or particles or foamed
plastic elements or particles.
59. A pod as claimed in claim 58 wherein the absorbent elements or
particles are spongiform.
60. A pod as claimed in claim 58 wherein the absorbent elements or
particles are a hydrogel.
61. A pod as claimed in claim 58 wherein, before exposure to
liquid, the one or more absorbent elements or particles or foamed
plastic elements or particles are compressed.
62. A pod as claimed in claim 59 wherein, in use, the one or more
spongiform elements act as an absorbent means for retaining excess
moisture.
63. A pod as claimed in claim 58 containing a single spongiform or
hydrogel element.
64. A pod as claimed in claim 58 wherein the one or more absorbent
elements or particles interact with water in use such as to absorb
water only during a portion of a dispense cycle.
65. A pod as claimed in claim 64 wherein the one or more absorbent
elements or particles interact with water at a predetermined
temperature, pH or a start of a specified chemical reaction.
66. A pod as claimed in claim 64 wherein the one or more absorbent
elements or particles comprise a soluble coating which, in use, is
dissolvable in water to allow absorption of water to take
place.
67. A pod as claimed in claim 66 wherein the soluble coating
comprises sugar or gelatine.
68. A pod as claimed in claim 58 wherein the one or more absorbent
elements or particles comprise one or more of compressed sponge,
natural sponges, dried seaweed, poly (HEMA) 2 hyroxyethyl
methacrylate, polyacrylic, polyacyrylamide, Gelatine, Alginates,
Agar and Carrageenan, and other hydrocolloids.
69. A pod as claimed in claim 1 wherein the water-soluble
composition is agglomerated.
70. A pod as claimed in claim 69 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.
71. A pod as claimed in claim 70 wherein the water-soluble
composition is a milk powder or creamer powder or chocolate
powder.
72. A pod as claimed in claim 71 wherein the milk powder or creamer
powder is a dairy or non-dairy spray-dried coffee creamer or coffee
whitener.
73. A pod as claimed in claim 72 wherein a fat component of the
milk powder or creamer powder has a melting point of 10 to 40
degrees Celsius.
74. A pod as claimed in claim 73 wherein 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.
75. A pod as claimed in claim 1 further comprising one or more
channels or grooves in the upper surface, said channels or grooves
extending towards the inlet.
76. A pod as claimed in claim 75 wherein the channels have a depth
of 0.1 to 5 mm.
77. A pod as claimed in claim 76 wherein the channels or grooves
have a depth of about 1 to 2 mm.
78. A pod as claimed in claim 75 wherein the channels and grooves
extend radially towards a central inlet.
79. A pod as claimed in claim 1 wherein the upper surface comprises
vertical struts, pyramid structures or similar.
80. A pod as claimed in claim 1 further comprising means at or near
the outlet for foaming the beverage.
81. A pod as claimed in claim 80 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.
82. A pod as claimed in claim 80 wherein the means for foaming the
beverage is an eductor or venturi ejector for forming a jet of
beverage and including gas into the beverage jet.
83. A pod as claimed in claim 81 wherein the means for foaming the
beverage comprises a sintered outlet nozzle, or zeolite bed or
membrane.
84. A pod as claimed in claim 81 wherein the means comprises an
aperture through which the beverage is directed.
85. A pod as claimed in claim 1 further comprising a gasket seal on
or adjacent the upper surface for sealing, in use, against a pod
holder of a beverage preparation machine in which the pod is
used.
86. A pod as claimed in claim 1 further comprising a peripheral
seal on an outer surface of the sidewall for sealing, in use,
against a pod holder of a beverage preparation machine in which the
pod is used.
87. A pod as claimed in claim 1 further comprising a seal on or
adjacent a lower edge of the sidewall for sealing, in use, against
a pod holder of a beverage preparation machine in which the pod is
used.
88. A pod as claimed in claim 1 wherein the storage volume is a
unitary volume.
89. A pod as claimed in claim 1 wherein the storage volume
comprises a plurality of compartments.
90. A pod as claimed in claim 89 wherein the plurality of
compartments comprises different beverage ingredients.
91. A pod as claimed in claim 89 wherein one or more of the
compartments contain one or more absorbent elements or particles or
foamed plastic elements or particles.
92. A pod as claimed in claim 1 wherein the one or more apertures
forming the inlet to the pod are formed in the sidewall rather than
the upper surface.
93. A pod as claimed in claim 92 wherein the apertures are
circular, square or slits or other geometric shapes.
94. A pod as claimed in claim 1 wherein the storage volume
comprises one or more baffles.
95. A beverage brewing kit comprising a first pod as claimed in
claim 1 in combination with a flexible filter pad containing one or
more beverage ingredients suitable for brewing.
96. A beverage brewing kit as claimed in claim 95 wherein the
flexible filter pad contains roast and ground coffee.
97. A beverage brewing kit as claimed in claim 95 wherein the pod
and pad are joined prior to use.
98. A water-soluble composition of a milk powder or creamer powder
containing a plurality of dispersed absorbent particles.
99. A method of dispensing a beverage using a pod as claimed in
claim 1 comprising the step of passing water downwardly through the
pod such that beverage initially exits the pod through a lowermost
surface thereof.
100. A method of dispensing a beverage using a pod as claimed in
claim 1 comprising the step of passing water upwardly through the
pod such that beverage initially exits the pod through an uppermost
surface thereof.
101. A method of dispensing a beverage using a pod as claimed in
claim 1 comprising the step of orientating the pod in a
non-horizontal orientation and passing water in a vertical or
non-vertical direction through the pod.
102. A method of dispensing a beverage using a pod as claimed in
claim 1 wherein flow of water through the pod may be substantially
parallel to a major axis of the pod or substantially cross-ways to
a major axis of the pod or in a direction part-way between parallel
flow and cross flow.
103. A method of dispensing a beverage using a pod as claimed in
claim 1 comprising the step of passing water through the pod at a
temperature greater than 70 degrees Celsius.
104. A method of dispensing a beverage using a pod as claimed in
claim 1 comprising the step of passing water through the pod as a
discontinuous flow.
105. A method of dispensing a beverage as claimed in claim 104
wherein the discontinuous flow of water is a pulsed flow.
Description
[0001] The present invention relates to improvements in pods 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. The pods are also
known as pads, cartridges, capsules, pouches and bags.
[0002] It is known to provide pods, in particular 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 FIGS. 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.
[0003] 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.
[0004] 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 FIGS. 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 in some machines. It is known with some
compositions to include filler agents such as lactose. This results
in poorer dissolution of the 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.
[0005] 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 FIGS. 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.
[0006] Another disadvantage with the simple flexible pads of FIGS.
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.
[0007] A 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.
[0008] It is an object of the present invention to provide a pod
which helps to alleviate these disadvantages.
[0009] Accordingly, the present invention provides a pod for
preparing a beverage comprising:
[0010] a rigid or semi-rigid sidewall;
[0011] a rigid or semi-rigid upper surface containing one or more
apertures forming an inlet of the pod;
[0012] a lower surface formed at least partially from filtering
material, the filtering material forming an outlet of the pod;
[0013] the sidewall, upper surface and lower surface together
defining a storage volume extending from the inlet to the outlet
and containing a water-soluble composition, or a combination or
mixture of water-soluble compositions for forming a beverage;
[0014] wherein the rigid or semi-rigid sidewall maintains a
physical separation of the filtering material and the upper surface
during use.
[0015] An advantage of the pod of the present invention is that the
rigid or semi-rigid upper surface and side wall provide the pod as
a whole with sufficient rigidity to make it easier to handle after
use. In particular, the rigid or semi-rigid nature of the pod
ensures that the spatial relationship of the inlet apertures is
substantially maintained during use of the pod whilst the optional
semi-flexible nature of the pod as a whole allows the pod to at
least partially mould itself to the shape of a pod holder of a
beverage preparation machine resulting in an improved fit and less
chance of water by-pass in use. Further, the rigid or semi-rigid
side wall advantageously acts to hold the layer of filtering
material at the lowermost surface of the pod out of contact with
the upper surface. This ensures that the storage volume within the
pod remains as a single unitary volume during use which improves
the circulation of water in the pod and also the dissolution of the
water soluble substance.
[0016] The inlet of the pod may be located at or near a centre of
the upper surface.
[0017] Alternatively, the inlet of the pod may be located at or
near a periphery of the upper surface.
[0018] Alternatively, the apertures of the inlet may be located in
at least two discrete regions of the upper surface. Optionally, a
portion of the apertures of the inlet are located at or near a
centre of the upper surface and a portion of the apertures of the
inlet are located at or near a periphery of the upper surface.
[0019] The apertures of the inlet may be arranged randomly across
at least a portion of the upper surface. Alternatively, the
apertures of the inlet may be arranged uniformly across at least a
portion of the upper surface.
[0020] Preferably, the inlet of the pod is recessed below a
remainder of the upper surface. Preferably, the upper surface
comprises one or more cylindrical or frusto-conical recesses and
the inlet is formed at or near a base of said recesses. Recessing
the inlet of the pod below the remainder of the upper surface
allows the inlet apertures to be positioned within the bulk of the
water soluble composition. As a result, the flow and jetting of the
water through the inlet apertures into the storage volume takes
place within the centre of the water soluble composition resulting
in turbulence, better mixing, and improved dissolution of the
composition. In addition, recessing the inlet apertures below the
upper surface helps to prevent the apertures being blocked in the
eventuality that an object that rests in use on the upper surface
of the pod. For example, it may be desired to use the pod in
combination with a pad containing roast and ground coffee in a one
step beverage dispense cycle as described above. In this case the
pad, which would typically be a flexible pad similar to that shown
in FIGS. 1 and 2, would rest on the upper surface of the pod. Any
sagging or distortion of the flexible pad during dispensing would
not result in the inlet apertures of the pod being blocked as the
recess would maintain a physical separation of the pad and the
apertures.
[0021] The inlet may comprise 1 to 100 apertures, preferably 1 to
63 apertures, alternatively 5 to 30, or 10 to 20 apertures.
[0022] At least some of the apertures may be directed radially
outwards towards the sidewall of the pod. At least some of the
apertures may direct flow of water there through to impact a
sidewall of the pod. At least some of the apertures may direct flow
of water there through to impact one or more baffles within the
pod.
[0023] At least some of the apertures may be directed radially
inwards towards a centre of the pod.
[0024] At least some of the apertures may be directed tangentially
relative to the recess. At least some of the apertures may be
directed parallel to the upper surface of the pod. At least some of
the apertures may be directed upwards towards the upper surface of
the pod. At least some of the apertures may be directed downwards
away from the upper surface of the pod.
[0025] A cage may be provided having a series of apertures that
provides an upwardly angled flow of water as the water enters the
storage volume. The cage may span between the upper and lower faces
of the pod and so also act as a support for the filtering material
of the lower surface. The apertures in the cage may be position
part way up the cage such that water entering the cage is forced
into a turbulent motion before passing through the apertures of the
cage into the storage volume. Suitable angling of the apertures of
the inlet can improve the distribution and circulation of the water
within the storage volume during use and hence the dissolution of
the water soluble composition. In particular, angling the apertures
upwards towards the upper surface, radially towards the side wall
and downwardly towards the lower surface ensures that the water
reaches all parts of the storage volume. All of the apertures of
the inlet may be similarly angled. Alternatively the apertures may
have a combination of angles such that some are directed upwards,
some radially, some tangentially and some downwardly. It will be
clear that various combinations both regular and random can be
achieved to produce differing flow patterns within the storage
volume.
[0026] The apertures may be circular or of other shape such as
square of be in the form of slits. Preferably, the apertures have
an equivalent diameter of 0.1 mm to 5.0 mm. Preferably, the
apertures have an equivalent diameter of 0.3 mm to 0.7 mm and in
particular 0.5 mm where there are 12 apertures. The sidewall may be
formed integrally with the upper surface. Alternatively, the upper
surface may comprise a downwardly dependent skirt and the sidewall
may be conjoined with the upper surface by engagement of the
sidewall with the downwardly dependent skirt. Preferably, the
engagement is by means of friction and/or a physical seal. Use of a
side wall which engages, by means of friction and/or a seal, a
downwardly dependent skirt of the upper surface provides a simple
construction for the pod. In particular, sufficient friction is
generated that no adhesive or mechanical connection is required
between the upper surface and the side wall. It will be appreciated
that in use when inserted in the beverage preparation machine,
pressure will be applied to the upper surface and lower surface of
the pod by the closure mechanism of the beverage preparation
machine which will tend to hold together the components of the pod
and prevent separation during use.
[0027] Advantageously, a periphery of the filtering material may be
sandwiched between the sidewall and the downwardly dependent skirt.
Again, sandwiching the filter material between the side wall and
the downwardly dependent skirt provides a simple and effective
mechanism for constructing the pod which removes the need for
adhesive or other bonding techniques. Alternatively, the filtering
material may be bonded by any of the techniques known in the art,
including but not limited to heat sealing, induction sealing,
ultrasonic sealing or adhesive to a bottom edge or side of the
sidewall.
[0028] In one embodiment the whole of the lower surface is formed
from filtering material. Alternatively, a portion of the lower
surface may be non-transmissive to water and another portion may be
formed from the filtering material. In one option, the portion of
filtering material is located at or near a centre of the lower
surface. In another option the portion of filtering material forms
an annulus at a defined radius from the centre of the pod. In a
further option the portion of filtering paper forms the outer
periphery of the lower surface and the centre of the lower surface
is non-transmissive. By forming the lower surface with only a
portion being formed from filtering material can improve
dissolution by channelling the outward flow from the storage volume
to a central portion of the pod.
[0029] The height of the pod from the upper surface to the lower
surface may be between 2 mm and 50 mm. Preferably, the height of
the pod is 5 mm to 7 mm when dispensing a beverage or beverage
portion of 100 to 150 ml and 14 to 16 mm when dispensing a beverage
or beverage portion of greater than 180 ml and greater than 20 mm
when dispensing a beverage of greater than 240 ml. Different height
pods can be used to accommodate different volumes of water soluble
composition as dictated by the needs for the type of beverage
dispensed. For example the desired strength of the beverage and the
strength of the beverage ingredients will also affect the required
height of the pod.
[0030] The upper surface and or sidewall may comprise at least one
air vent or one way valve. The upper surface and or sidewall may
comprise at least one weakened or frangible area which, during use,
is rupturable to form an air vent. The use of a vent in the upper
surface or side wall of the pod improves the purging of the pod
towards the end of the dispense cycle. In particular an increased
air flow through the pod helps to drive or drain out any remaining
moisture.
[0031] In a preferred embodiment 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.
Preferably the dispersion plate is freely suspended within the
storage volume. Alternatively, the dispersion plate is attached to
the filtering material of the outlet. Alternatively, the dispersion
plate forms part of the lower surface. Alternatively the dispersion
plate could be fixed to the body.
[0032] 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 sealed
or bonded to the lower surface and the one or more apertures may be
formed at the boundary between the dispersion disc and the outlet
filtering means.
[0033] The dispersion plate may form part of an outlet filtering
means. The dispersion plate may comprise a portion of the outlet
filtering means which has modified material characteristics and is
non-transmissive to water. For example, the outlet filtering means
may comprise a filter paper and the dispersion plate may comprise a
portion of the filter paper which is hot stamped to render it
impermeable to water.
[0034] The dispersion plate may be attached to an outer face of the
lower surface. There may be more than one dispersion plate.
[0035] The pod 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 pod will
depend on the nature of the beverage preparation machine for use
with the pods. The storage volume may further contain one or more
absorbent elements or particles or foamed plastic elements or
particles. The absorbent elements or particles may be spongiform
material or a hydrogel. The spongiform elements or particles may be
any suitable material which possesses the porous and
water-retaining characteristics of a sponge. For example,
compressed sponge or natural sponge. Dried seaweed can form a
suitable alternative material. Preferably, before exposure to
liquid, the one or more spongiform elements or particles or foamed
plastic elements or particles are compressed. By using a compressed
form the dimensions and volume of the spongiform particles or
elements before dispensing may be minimised. This helps to reduce
the overall size of the pads allowing for smaller packages of pads
to be produced. The 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.
[0036] In one embodiment the one or more absorbent elements or
particles interact with water in use such as to absorb water only
during a portion of a dispense cycle. For example, the one or more
absorbent elements or particles may interact with water at a
predetermined temperature, pH or a start of a specified chemical
reaction. Preferably, the one or more absorbent elements or
particles comprise a soluble coating which, in use, is dissolvable
in water to allow absorption of water to take place. For example,
the soluble coating may comprise sugar or gelatine.
[0037] The one or more absorbent elements or particles may comprise
one or more or compressed sponge, natural sponges, dried seaweed,
poly (HEMA) 2 hyroxyethyl methacrylate, polyacrylic,
polyacyrylamide, Gelatine, Alginates, Agar and Carrageenan, and
other hydrocolloids.
[0038] Preferably, in use, the one or more absorbent elements act
as an absorbent means for retaining excess moisture. The water
retaining properties of the spongiform or hydrogel particles or
elements help to retain the majority of any excess water that is
left within the pad after the end of the dispense cycle. As a
result the user may pick up the used pod and remove it to a waste
receptacle with less soiling or dripping. In addition, the water
absorbency of the spongiform or hydrogel particles or elements
means that less liquid is left in the pod holding section of the
beverage preparation machine. As a consequence, cleaning of the
machine is made easier.
[0039] The pod may contain a single spongiform or hydrogel
element.
[0040] Preferably the water-soluble composition is 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. Agglomerating the powder significantly
increases the efficiency of dissolving the powder. 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.
[0041] 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.
[0042] The water-soluble composition may be a milk powder or
creamer powder or chocolate powder. For example, the milk powder or
creamer powder may be a dairy or non-dairy spray-dried coffee
creamer or coffee whitener. The fat component of the milk powder or
creamer powder may have a melting point of 10 to 40 degrees
Celsius.
[0043] 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.
[0044] In one embodiment the 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.
[0045] The inlet may overlaid with a bar or grid structure that
prevents a pad placed on top of the inlet region from sagging into
contact with the inlet apertures.
In one embodiment the pod further comprises further comprises means
at or near the outlet for foaming the beverage. This allows for
foaming of the beverage which is particularly desirable where the
beverage is a creamer powder. In one option, 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. The means for
foaming the beverage may be an eductor or venturi ejector for
forming a jet of beverage and including gas into the beverage jet
as taught in EP1255685.
[0046] In another option, the means for foaming the beverage
comprises a sintered outlet nozzle, or zeolite bed or membrane.
[0047] The pod may comprise a gasket seal on or adjacent the upper
surface for sealing, in use, against a pod holder of a beverage
preparation machine in which the pod is used.
[0048] The pod may comprise a peripheral seal on an outer surface
of the sidewall for sealing, in use, against a pod holder of a
beverage preparation machine in which the pod is used.
[0049] The pod may comprise a seal on or adjacent a lower edge of
the sidewall for sealing, in use, against a pod holder of a
beverage preparation machine in which the pod is used.
[0050] These seals allow for improved water flow through the pods
by limiting or eliminating water by-pass in the pod holder of the
beverage preparation machine. In this way a consistent strength of
beverage is produced. Also, the seal can be made of an absorbent
material which helps to remove excess moisture from the pod holder
of the beverage machine after use.
[0051] The storage volume may be a unitary volume. Alternatively,
the storage volume may comprise a plurality of compartments. In
that case, the plurality of compartments may comprise different
beverage ingredients and one or more of the compartments may
contain one or more absorbent elements or particles or foamed
plastic elements or particles.
[0052] In an alternative embodiment, the one or more apertures
forming the inlet to the pod are formed in the sidewall rather than
the upper surface.
[0053] The apertures may be circular, square or slits or other
geometric shapes.
[0054] The storage volume may comprise one or more baffles to aid
water distribution and flow within the pod.
[0055] The present invention also provides a beverage brewing kit
comprising a first pod as described above in combination with a
flexible filter pad containing one or more beverage ingredients
suitable for brewing. The flexible filter pad may contain roast and
ground coffee. Optionally, the pod and pad are joined prior to use.
Preferably, the pod and pad are overwrapped and sealed between two
pieces of filter paper to form a single item.
[0056] The present invention further provides a water-soluble
composition of a milk powder or creamer powder containing a
plurality of dispersed absorbent particles.
[0057] The present invention further provides a method of
dispensing a beverage using a pod as described above comprising the
step of passing water downwardly through the pod such that beverage
initially exits the pod through a lowermost surface thereof.
[0058] Alternatively water may pass upwardly through the pod such
that beverage initially exits the pod through an uppermost surface
thereof.
[0059] Alternatively the pod may be orientated in a non-horizontal
orientation and water passed in a vertical or non-vertical
direction through the pod.
[0060] Flow of water through the pod may be substantially parallel
to a major axis of the pod or substantially cross-ways to a major
axis of the pod or in a direction part-way between parallel flow
and cross flow.
[0061] Water may be passed through the pod at a temperature greater
than 70 degrees Celsius.
[0062] Water may be passed through the pod as a discontinuous flow.
Preferably as a pulsed flow.
[0063] A beverage is prepared using the pods of the present
invention by inserting the pods in a beverage preparation machine.
The 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.
[0064] 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.
[0065] The head is located towards the top of the housing above the
receptacle stand. The holder of the head is shaped to receive the
pod of the present invention and to hold the pod in the correct
orientation such that water may be passed through the pod.
Preferably the holder and head are provided with sealing means for
sealing around a periphery of the pod to prevent by-pass flow of
water in use. The head may be designed to direct flow of water
downwardly through the pod so that beverage exits the pod through a
lowermost surface of the pod. Alternatively, the head may be
designed to direct flow of water upwardly through the pod so that
beverage initially exits the pod through an uppermost surface of
the pod before being ultimately directed downwardly to a
receptacle. Of course the pod may be used in an orientation other
than horizontal, for example, in a vertical orientation. The pod
may also be inverted such that the surface described as a lower
surface above is uppermost in the pod holder of the beverage
preparation machine.
[0066] The user interface is located on the front of the housing
and comprises a start/stop button, and a plurality of status
indicators.
[0067] The start/stop button controls commencement of the operating
cycle and is a manually operated push-button, switch or
similar.
[0068] 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.
[0069] The water pump is operatively connected between the water
tank and the water heater and is controlled by the control
processor.
[0070] 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.degree. C. to an
operating temperature of around 85.degree. C. in under 1
minute.
[0071] 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.
[0072] Embodiments of the present invention will now be described,
by way of example, with reference to the accompanying drawings in
which:
[0073] FIG. 1 is an upper plan view of a prior art flexible
pad;
[0074] FIG. 2 is a cross-sectional view of the flexible pad of FIG.
1;
[0075] FIG. 3 is a perspective view of a pod according to the
present invention in assembled form;
[0076] FIG. 4 is a cross-sectional view of the pod of FIG. 3;
[0077] FIG. 5 is an exploded perspective view of the pod of FIG. 3;
and
[0078] FIGS. 6a to 6d show lower plan views of alternative
embodiments of pod according to the present invention.
[0079] FIGS. 3 to 5 illustrate a pod according to the present
invention. The pod comprises a rigid or semi-rigid upper element 20
or a combination of a rigid or semi-rigid element with a foilized
material or other flexible thin sheet water impermeable material.
The upper element has 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 FIG. 4. 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.
[0080] As shown in FIG. 4, 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. 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.
[0081] The creamer powder may for example comprise the following by
weight:
TABLE-US-00001 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%
[0082] Other compositions may be used which contain fillers such as
lactose and additional stabilisers or other ingredients such as
milk powder, flavourings, sweeteners. 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%.
[0083] The storage volume 31 is also provided with a dispersion
disc 21 which is freely moveable within the storage volume 31. As
shown in FIG. 4, the dispersion disc 21 is located towards the
bottom of the storage volume 31 in contact with the filtering
material 22. However, the dispersion disc 21 may be located within
the bulk of the creamer powder or on top of the creamer powder.
Indeed, in use, the dispersion disc 21 will tend to move somewhat
within the interior of the storage volume 31. Alternatively, the
dispersion disc 21 may be bonded to, attached to, or form part of
the outlet filtering means.
[0084] The upper element 20, sealing ring 23 and dispersion disc 21
are all formed from a rigid or semi-rigid material such as
polypropylene, polyester, polystyrene, nylon, polyurethane, 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.
[0085] 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.
[0086] 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 FIGS. 1 and 2.
[0087] With the pod 10 of FIGS. 3 to 5 the amount of creamer
residue remaining within the storage volume 31 was reduced to
around 1 to 10%.
[0088] In a non-illustrated embodiment, the storage volume 31 also
contains a spongiform element or foamed plastics 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.
[0089] Prior to use of the pod, the pod and its contents are dry.
If necessary, the pod can be supplied in an hermetically sealed
package to prevent moisture ingress or absorption.
[0090] The compressed sponge or foamed plastic disc may be
positioned on top of the creamer powder within the storage chamber
31. Alternatively, the compressed sponge or foamed plastic may be
positioned underneath the creamer powder or within the mass of the
creamer powder.
[0091] In use, the pod 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 22 and out of the beverage
preparation machine.
[0092] Advantageously, the porous water-retaining nature of the
spongiform element helps to retain excess moisture that may be
within the pod. The capillary action of the pores of the spongiform
element help to prevent dripping from the pod as it is transferred
to a waste receptacle. In addition, the water-retaining nature of
the spongiform element has the consequence that the pod holding
section of the beverage preparation machine contains less free
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 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.
[0093] In an alternative, non-illustrated embodiment, the storage
volume 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.
[0094] 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.
[0095] The compressed sponge particles are dispersed throughout the
creamer powder within the storage chamber. The particles may be
roughly spherical or of other suitable shapes such as rods, tubes,
strips, etc.
[0096] In use, the pod 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 22 and out of the
beverage preparation machine.
[0097] Advantageously, the porous water-retaining nature of the
spongiform particles helps to retain excess moisture that may be
within the pod. 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.
[0098] 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.
[0099] Utilising absorbent elements or particles as described above
with the pod of FIGS. 3 to 5 has been shown to substantially
eliminate creamer residue and liquid from the storage volume after
use.
[0100] The pods of the present invention may also comprise one or
more seals to allow for improved engagement of the pod with a pod
holder of the beverage preparation machine. Seals may be provided
on or adjacent the upper surface, on an outer surface of the
sidewall, and on or adjacent a lower edge of the sidewall. The
seals may be separate or part of the body. The seals help to
prevent water by-pass by reducing or eliminating the quantity of
water that does not pass through the pod.
[0101] The pods of the present invention may also be provided with
an aperture at or near the outlet through which the beverage is
forced to form a jet of beverage. The jet of beverage can then be
impacted against an impingement surface to create foaming of the
beverage.
[0102] The pods may advantageously comprise grooves or channels on
the upper surface to aid inflow of water towards the inlet
apertures 25. The grooves or channels are preferably linear and, in
the case of a central inlet recess 24, radially inwardly directed
towards the recess 24. The grooves or channels are preferably 1 to
2 mm in depth so as to prevent blockage when the pod is used
together with a flexible pad in a one step dispense cycle.
[0103] FIGS. 6a to 6d illustrate alternative layouts for the lower
surface 28 of the pod. In FIG. 6a, the lower surface 28 is formed
of the filter material 22 except for a central region which is
non-transmissive to water. The central region may be in the form of
the dispersion disc 21 described above and formed as part of the
lower surface 28. In FIG. 6b the filter material 22 forms the
central region of the lower surface 28 and the periphery 40 is
non-transmissive. In FIG. 6c the filter material 22 forms an
annulus with central 21 and outer periphery 40 regions being
non-transmissive. These arrangements can be used to channel flow of
water and beverage through the pod. In FIG. 6d the arrangement is
as in FIG. 6a except that the dispersion disc 21 comprises a
plurality of apertures 70 at the boundary between the disc and the
filter material 22 to allow through flow of water. In this version,
the filter material 22 could be replaced with a non-transmissive
material such that all water flow was through the apertures 70.
[0104] In the above description, the storage chamber 31 has been
described as a unitary volume. However, the volume may be separated
into multiple compartments using rigid or flexible 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 discs contained therein.
[0105] In the above description, the inlet apertures 25 are formed
in the upper surface. However, in an alternative pod the inlets 25
may be formed in the side walls of the pod and be directed inwards
towards a centre of the pod.
[0106] The water soluble substance has been described as preferably
being a milk- or dairy-based creamer powder. However the pods of
the present invention may also find application with other soluble
ingredients such as instant coffee, instant tea, chocolate, soup or
dessert ingredients. Whilst the pod has been particularly described
with an inlet at the centre of the upper surface other arrangements
are within the scope of the present invention. In particular the
inlet recess may be formed near the periphery of the upper surface.
Further, the upper surface may comprises more than one recess, each
having apertures such that the inlet to the pod is distributed in
at least two discrete regions of the upper surface. For example,
three recesses of the form of recess 24 of FIG. 3 may be
provided.
[0107] The pod may be re-useable and in this case may be provided
with a removable lid in the upper surface allowing access to the
storage volume to allow replenishment of the creamer powder.
[0108] The pod may be used for dispensing hot and cold beverages.
Still and carbonated beverages may be produced by using still or
carbonated water.
[0109] The absorbent particles may be formed from a hydrogel,
starch or a mixture of one or more of spongiform, starch and
hydrogel materials with a particle size of 25 microns to 10 mm.
* * * * *