U.S. patent application number 13/575923 was filed with the patent office on 2012-11-29 for capsule and system for preparing a beverage by centrifugation in a beverage production device.
This patent application is currently assigned to NESTEC S.A.. Invention is credited to Daniel Abegglen, Arnaud Gerbaulet, Carlo Magri, Alexandre Perentes.
Application Number | 20120301581 13/575923 |
Document ID | / |
Family ID | 42352904 |
Filed Date | 2012-11-29 |
United States Patent
Application |
20120301581 |
Kind Code |
A1 |
Abegglen; Daniel ; et
al. |
November 29, 2012 |
CAPSULE AND SYSTEM FOR PREPARING A BEVERAGE BY CENTRIFUGATION IN A
BEVERAGE PRODUCTION DEVICE
Abstract
A capsule designed for insertion in a centrifugal beverage
production device for preparing a beverage from a substance
contained in the capsule by introducing liquid in the capsule and
passing liquid through the substance using centrifugal forces. The
capsule has a body with bottom and open ends that are spaced apart
in the axial direction, an upper wall for covering the body at its
open end along a direction transverse to the axial direction, and
an enclosure between the body and upper wall containing a
predetermined amount of beverage substance. The capsule also
includes an annular pressure-setting ring configured for adjusting
the backpressure in the beverage production device. The
pressure-setting ring provides improved quality of in-cup coffee.
Also, a set of capsules having pressure-setting rings of different
dimensions is provided for setting different backpressure when the
capsules are engaged in a centrifuging beverage production
device.
Inventors: |
Abegglen; Daniel; (Rances,
CH) ; Perentes; Alexandre; (Lausanne, CH) ;
Magri; Carlo; (Monthey, CH) ; Gerbaulet; Arnaud;
(Oye et Pallet, FR) |
Assignee: |
NESTEC S.A.
Vevey
CH
|
Family ID: |
42352904 |
Appl. No.: |
13/575923 |
Filed: |
January 28, 2011 |
PCT Filed: |
January 28, 2011 |
PCT NO: |
PCT/EP11/51244 |
371 Date: |
July 27, 2012 |
Current U.S.
Class: |
426/112 ;
99/295 |
Current CPC
Class: |
B65D 85/8043 20130101;
A47J 31/369 20130101; A47J 31/3676 20130101; A47J 31/22 20130101;
A47J 31/3695 20130101; A23F 5/262 20130101 |
Class at
Publication: |
426/112 ;
99/295 |
International
Class: |
A47J 31/22 20060101
A47J031/22; B65D 85/804 20060101 B65D085/804 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 29, 2010 |
EP |
10152158.1 |
Claims
1-23. (canceled)
24. A capsule designed for insertion in a beverage production
device for preparing a beverage from a substance contained in the
capsule by introducing liquid in the capsule and passing liquid
through the substance using centrifugal forces, the capsule
comprising: a body comprising a bottom end and an open end, spaced
apart in the axial direction, an upper wall for covering the body
at its open end along a direction transverse to the axial
direction, an enclosure between the body and upper wall containing
an amount of beverage substance, a rim extending outwardly from the
body and including an annular flange portion; and an annular
pressure-setting ring configured for engagement with a valve member
of a dedicated beverage production device to provide a flow
restriction valve for a centrifuged beverage flow that is arranged
to leave the capsule; wherein the annular pressure-setting ring
extends transversally and axially beyond the annular flange-portion
of the rim.
25. The capsule according to claim 24, wherein the annular
pressure-setting ring extends, in the axial direction of the
capsule, above a plane of the annular flange portion for engagement
with the valve member of the beverage production device and,
extends, in the axial direction of the capsule, below the plane of
the annular flange portion for being received in an annular lowered
portion or recess of a capsule holder of the beverage production
device.
26. The capsule according to claim 25, wherein the annular
pressure-setting ring extends, in the axial direction of the
capsule, above plane the of the annular flange portion by a
distance that is longer than the distance it extends, in the axial
direction of the capsule, below the plane of the annular flange
portion.
27. The capsule according to claim 24, wherein the beverage
ingredients comprise coffee, and the annular pressure-setting ring
is hollow and forms a curl,
28. The capsule according to claim 24, wherein the annular
Pressure-setting ring forms an oval curl oriented with its longer
dimension extending substantially in one of the axial or transverse
direction.
29. The capsule according to claim 24, wherein the annular
pressure-setting ring is made of plastic, metal or a laminate
thereof.
30. The capsule according to claim 29, wherein the annular
pressure-setting ring is made of aluminum or a multi-layer laminate
of aluminum and plastic.
31. The capsule according to claim 24, wherein the annular
pressure-setting ring is a plain ring.
32. The capsule according to claim 26, wherein the ratio of the
distance above the plane of the annular flange portion to the
distance below the plane of the annular flange portion is between
5:1 and 1:0.5
33. The capsule according to claim 26, wherein the distance above
the plane of the flange portion is between 0.5 and 3 mm.
34. The capsule according to claim 26, wherein the distance below
the plane of the flange portion is between 0.1 and 1 mm.
35. The capsule according to claim 24, wherein the radial distance
from the central axis of the capsule to pressure-setting ring is
between 24 and 31 mm.
36. The capsule according to claim 35, wherein the larger internal
diameter of the enclosure of the capsule is between 45 and 50
mm.
37. A capsule designed for insertion in a beverage production
device for preparing a beverage from a substance contained in the
capsule by introducing liquid in the capsule and passing liquid
through the substance using centrifugal forces, the capsule
comprising: a body comprising a bottom end and an open end, spaced
apart in the axial direction, an upper wall for covering the body
at its open end along a direction transverse to the axial
direction, an enclosure between the body and upper wall containing
a predetermined amount of a beverage substance, and a rim extending
outwardly from the body and including an annular flange portion and
an annular pressure-setting ring extending from the annular flange
portion, wherein the annular pressure-setting ring forms a curled
end of the rim.
38. A set of capsules comprising at least two or three capsules of
different types, each capsule being according to claim 26, wherein
the distance in the axial direction, above the plane of the annular
pressure-setting ring, differs as a function of the type of
capsules, and generally increases as the capsule sizes in the set
decrease.
39. The set of capsules according to claim 38, wherein the distance
in the axial direction below the plane of the flange portion of the
annular pressure-setting ring is constant throughout the set.
40. A device for preparing a beverage using a capsule according to
claim 24, the beverage production device comprising: a capsule
holder for holding the capsule at least at the flange-like rim
during centrifugation, rotational drive means for driving the
capsule in centrifugation, a liquid injecting unit for feeding
liquid in the capsule, a spring-loaded valve member for engaging
the pressure-setting ring of the capsule when the capsule is
inserted in the beverage production device to form together a flow
restriction valve that restricts the exit of the beverage from the
capsule, wherein the capsule holder comprises an annular
transversal supporting edge comprising a first inward portion for
supporting the annular flange portion and a second outward portion
for supporting the annular pressure-setting ring, wherein the
second outward portion forms a lowered step or recess as compared
to the first inward portion.
41. A system for preparing a beverage comprising a capsule
according to claim 24 and a beverage production device, wherein a
beverage is formed by introducing liquid into the capsule and
passing liquid through a beverage substance therein using
centrifugal forces, wherein the beverage production device
comprises: a capsule holder for holding the capsule at least at the
rim during centrifugation, rotational drive means for driving the
capsule in centrifugation, a liquid injecting unit for feeding
liquid in the capsule, a spring-biasing valve member for engaging
the pressure-setting ring of the capsule when the capsule is
inserted in the beverage production device to provide a flow
restriction valve that restricts the exit of the beverage from the
capsule.
42. The system according to claim 41, wherein the capsule holder
comprises an annular transversal supporting edge comprising a first
inward portion for supporting the annular flange portion and a
second outward portion for supporting the annular pressure-setting
ring, wherein the second outward portion forms a lowered step or
recess as compared to the first inward portion.
43. A system for preparing a beverage comprising a capsule and a
beverage production device, by introducing liquid in the capsule
and passing liquid through a beverage substance therein using
centrifugal forces, the beverage production system comprising: a
capsule comprising: a body comprising bottom and open ends that are
spaced apart in the axial direction, an upper wall for covering the
body at its open end along a direction transverse to the axial
direction, an enclosure between the body and upper wall containing
an amount of beverage substance, a rim extending outwardly from the
body and including an annular flange portion, and an annular
pressure-setting ring extending transversally and axially beyond
the flange-portion, and the beverage production device comprising:
a capsule holder for holding the capsule at least at the rim during
centrifugation, rotational drive means for driving the capsule in
centrifugation, a liquid injecting unit for feeding liquid in the
capsule, and a spring-loaded valve member for engaging the
pressure-setting ring of the capsule when the capsule is inserted
in the beverage production device to provide a flow restriction
valve that restricts the exit of the beverage from the capsule,
wherein the capsule holder comprises an annular transversal
supporting edge comprising a first inward portion for supporting
the annular flange portion and a second outward portion for
supporting the annular pressure-setting ring, wherein the second
outward portion forms a lowered step or recess as compared to the
first inward portion.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to a capsule designed for
preparation of a beverage by centrifugation, the use of a capsule
in a beverage producing device and a capsule system combining a
capsule and a beverage producing device for preparing a beverage
from a beverage substance contained in the capsule and by passing a
liquid fed by the device through the substance in the capsule using
centrifugal forces.
[0002] In particular, the present invention relates to a capsule
forming in conjunction with a beverage production device, a
dedicated restriction valve, thereby constituting a
pressure-setting means for the centrifuged liquid leaving the
capsule.
BACKGROUND OF THE INVENTION
[0003] It exist systems for preparing beverages such as coffee by
forcing a liquid through ingredients contained in the capsule using
centrifugal forces.
[0004] WO 2008/148604 for example relates to a capsule for
preparing a beverage or liquid food from a substance, in a
centrifugal brewing unit, by passing water through the substance
contained in the capsule by using brewing centrifugal forces
comprising: an enclosure containing a predetermined dose of
substance; opening means which opens under the centrifugal effect
to allow the brewed liquid to leave the capsule. The capsule may
also comprise means for engaging the capsule external rotational
driving means of a centrifugal brewing device wherein the engaging
means are configured to offer a resistance to torque during
rotation of the capsule for maintaining the capsule in a reference
rotational position.
[0005] Thereby, the effect of centrifugal forces to brew coffee or
prepare other food substances presents many advantages compared to
the normal brewing methods using pressure pumps. For example, in
traditional espresso or lungo coffee type brewing methods using a
pressure pump, it is very difficult to master all the parameters
which influence the quality of extraction of delivered coffee
extract. These parameters are typically the pressure, the flow rate
which decreases with the pressure, the compaction of the coffee
powder which also influences the flow characteristics and which
depends on the coffee ground particle size, the temperature, the
water flow distribution and so on. Therefore, it is not easy to
vary the extraction pressure and flow rates because there are
essentially determined by the resistance of the bed of coffee and
the downstream filtering system.
[0006] For a centrifugal extraction, the quality of the beverage to
be prepared (intensity or strength, taste, aroma, foam/crema, etc.)
is complex and depends on the control of different brewing
parameters and capsule design. In particular, the flow rate of the
injected liquid in the capsule seems to play an important role. The
flow rate can be influenced by a number of parameters such as the
rotational speed of the capsule in the device, the fluid dynamics
inside the capsule, the back-pressure exerted on the centrifuged
liquid. For instance, for a given back-pressure, the higher the
rotational speed, the larger the flow rate. Conversely, for a given
rotational speed, the larger the back-pressure, the smaller the
flow.
[0007] Whereas the rotational speed of the capsule is usually
controlled by control means selectively activating a rotational
motor of a centrifugal beverage production device, a predefined
back-pressure can be obtained by a flow restriction at the outlet
of the capsule or at the outside of a centrifugal cell carrying the
capsule.
[0008] For example EP 651 963 teaches that a pressure gradient is
obtained by a rubber-elastic element interposed at the interface
between the engagement lid and the cup of the centrifugal cell,
e.g., a capsule containing coffee powder. Such an element deforms
elastically to leave a filtering passage for the liquid when a
certain pressure is attained at the interface.
[0009] Furthermore, documents FR 2 487 661 and WO 2006/112691
relate to centrifugal systems wherein a fixed restriction is placed
downstream of the filter to create a pressure gradient.
[0010] Moreover, WO 2008/148646 proposes a solution in which a flow
restriction is placed in or outside the centrifugal cell. The flow
restriction can comprise a regulating valve offering an effective
pressure. The valve opens under the effect of pressure. The more
the valve opens, the higher the flow rate. The valve can be
preloaded by a resilient element (rubber or spring). The higher the
preload, the higher the opening pressure of for the centrifuged
liquid upstream of the valve.
[0011] EP1654966A1 relates to a capsule with sealing means
comprising a base body with a flange-like rim and a foil member
closing the body. Such capsule is not designed for being used in a
centrifugal preparation device.
[0012] The centrifugal beverage production systems of the prior art
however suffer from the drawback that an adaptation of the
back-pressure to predefined values either requires a mechanism that
makes it complex to adjust to a large variety of different
predefined values of the back-pressure.
[0013] Thereby, it is to be understood that in particular with
respect to coffee beverages, the back-pressure applied on the
centrifuged liquid determines the extraction conditions (e.g., flow
rate) thereby influencing directly the coffee taste and aroma.
Furthermore, the organoleptic texture such as the foam/crema formed
on top of the prepared beverage highly also depends on the applied
back-pressure. Thus, with respect to the foam/crema as well as the
flow rate of a coffee beverage to be prepared, it is desired to
adjust the values of the back-pressure dependent on the nature of
the substance provided in a specific capsule as for different types
of beverages a different quality and/or quantity of the foam/crema
respectively a different flow rate is desired.
[0014] Therefore, there is a need for proposing, through a capsule
system, coffee varieties with different tastes, intensities and/or
types, e.g., ristretto, espresso, lungo, long coffee, etc., in
particular, by which the back-pressure exerted on the centrifuged
liquid at the interface between the capsule and the device can be
better, more independently and conveniently controlled.
[0015] The term "back-pressure of the valve means" refers to the
pressure loss created by the restriction or restriction valve. As
the restriction or restriction valve forms a "bottleneck effect", a
pressure of liquid is created upstream of it by the effect of the
centrifugation. In particular, a pressure gradient is created
wherein the pressure increases gradually from the axis of rotation
towards the valve. Thanks to this restriction, the pressure before
the restriction is increased, and it is this pressure which has an
effect on the liquid-ingredient interaction (e.g. by extraction of
the substance by the liquid). This pressure created by the
restriction valve can also be defined as the ratio of force
("back-force") divided by the area of surface contact at the
restriction valve.
[0016] Co-pending European patent application No. 08171069.1
(entitled: "Capsule for preparing a beverage by centrifugation in a
beverage production device and device adapted therefore") proposes
a capsule on which a force ring is provided that is engaged by a
pressing surface of the beverage production device to form a valve
means which provides, under the force of resilient means associated
to the pressing surface, and depending on the height or thickness
of the force ring, a certain back-pressure during beverage
extraction.
[0017] It has now been found that the design of the force ring on
the capsule impacts on the coffee in-cup quality, in particular, on
the aroma content of the coffee extract.
[0018] One object of the present invention is propose a capsule
designed for centrifugal extraction which further improves beverage
in-cup quality in particular, coffee. The proposed solution is also
easy to form, economical and can be reliably produced in mass
production with a high respect of the dimensional tolerances.
[0019] In addition, the proposed solution enables to provide easily
and economically different back-pressures in the device, for
instance, to provide a wide range of beverages (e.g., coffee
beverages). Furthermore, the proposed solution also allows the
possible use of materials providing high gas barrier properties,
e.g., aluminium, thereby avoiding the need for a costly
overwrapping package.
[0020] The present invention provides a solution to the
before-mentioned problems as well as offers additional benefits to
the existing art.
OBJECT AND SUMMARY OF THE INVENTION
[0021] The present invention relates to a capsule designed for
insertion in a beverage production device for preparing a beverage
from a substance contained in the capsule by introducing liquid in
the capsule and passing liquid through the substance using
centrifugal forces,
[0022] the capsule comprising: [0023] a body comprising a bottom
end and an open end, spaced apart in the axial direction, [0024] an
upper wall for covering the body at its open end, along a direction
transverse to the axial direction, [0025] an enclosure between the
body and upper wall containing an amount of beverage substance,
[0026] the capsule comprising a flange-like rim extending outwardly
from the body, wherein the flange-like rim comprises an annular
flange portion; [0027] wherein the capsule comprises an annular
pressure-setting ring configured for being engaged by a valve
member of the beverage production device to provide a flow
restriction valve for the centrifuged beverage flow leaving the
capsule; [0028] wherein the annular pressure-setting ring extends
transversally and axially beyond the flange-portion.
[0029] The pressure-setting ring is more particularly designed to
adjust the backpressure formed by the valve means when inserted in
the beverage production device.
[0030] More particularly, the annular pressure-setting ring
extends, in the axial direction of the capsule, above the plane of
the annular flange portion for being engaged by a valve member of a
dedicated beverage production device and, extends, in the axial
direction of the capsule, below the plane of the flange portion for
being received in an annular lowered portion or recess of the
capsule holder of the production device.
[0031] The annular pressure-setting ring (also called "force ring")
forms in combination with a dedicated pressing surface of a valve
member of the beverage production device, a restriction valve for
the flow of beverage that comes out of the capsule during
centrifugation. The pressure-setting ring is more particularly
configured, together with the dedicated pressing surface of the
device, to selectively block the flowpath of the centrifuged liquid
in order to delay release of the liquid from the capsule and to set
the liquid flow rate as a function of the speed of rotation. More
particularly, when a sufficient pressure of the centrifuged liquid
is reached at the valve means, i.e., the centrifuged liquid forcing
against the pressure-setting ring, the valve means opens, i.e., a
restricted flow gap is provided by a pressing surface of the device
moving away from the pressure-setting ring of the capsule or vice
versa. Before the pressure of the centrifuged liquid is attained,
the valve means remains closed. Hence, the pressure-setting ring in
engagement with the pressing surface blocks the flowpath for the
centrifuged liquid. It should be noted that the opening of the
valve means depends on the rotational speed of provided driving
means which drive the capsule in rotation in the beverage
production device. Therefore, as the valve means selectively blocks
the flowpath for the centrifuged liquid, a preliminary wetting step
of the beverage substance, e.g., ground coffee, can be carried out,
as no liquid is yet discharged from the device. As a result of a
prewetting and delayed release of the beverage, a thorough wetting
of the substance is made possible and the interaction time between
the liquid and the beverage substance, e.g., coffee powder,
substantially increases and the extraction characteristics, e.g.,
coffee solid content and beverage yield, can be significantly
improved.
[0032] More particularly, for a capsule of the invention, the
annular pressure-setting ring of the capsule extends, in the axial
direction of the capsule, above the plane of the annular flange
portion, a longer distance than the distance it extends, in the
axial direction of the capsule, below the plane of the flange
portion.
[0033] In a mode, the annular pressure-setting ring of the capsule
is hollow. More preferably, the pressure-setting ring is formed as
an annular curl. By "curl" or "curled end", it is meant a portion
of substantially rolled material, e.g., a rolled ply, forming a
portion in relief at the free end of the flange-like rim of the
capsule. The curl of material can be partially or fully rolled
over. Rolling of the curl can be obtained by different techniques
such as forming, embossing, deep-drawing, etc. More preferably, the
curl is rolled over to form a substantially closed, hollow curl.
Such characteristic provides the advantage to maintain a relatively
light structure while providing a sufficient resistance to the
deformation of the ring in axial direction when it is pressed by
the valve member. Furthermore, it enables to use package materials
in the form of a sheet such as by deep-drawing, pressing or
forming.
[0034] In a particular mode, the annular pressure-setting ring
forms an oval curl which longer dimension extends substantially in
the axial direction. Such characteristic provides a higher
resistance to the deformation of the ring without increasing the
thickness of the material.
[0035] In another particular mode, the annular pressure-setting
ring forms an oval curl which longer dimension extends
substantially in the transversal direction.
[0036] However, in other modes of capsules, the annular
pressure-setting ring forms a relatively round curl, in particular,
when the distance of the annular pressure-setting ring above the
plane of the annular flange portion of remains relatively
short.
[0037] In particular, the annular pressure-setting ring can be made
of plastic and/or metal. More preferably, it is made of aluminium
or a multi-layer of aluminium and plastic, preferably aluminium-PP
laminate (Polypropylene). "Aluminium" here encompasses any
aluminium-based alloy or composite. Preferably, the
pressure-setting ring is formed of a single piece with the flange
portion and body of the capsule.
[0038] The capsule can be a closed capsule wherein the upper wall
is a perforable membrane closing the body of the capsule. More
preferably, the capsule is closed in a gastight manner to ensure a
longer shelf life of the capsule. For this, the packaging
material(s) will be chosen to provide gas barrier properties on all
faces of the capsule. The capsule can moreover be filled with a gas
protecting the substance against oxidation such as nitrogen or a
mixture of carbon dioxide and nitrogen. In another possible mode,
the capsule is not fully closed but comprises an upper wall with
pores or apertures allowing liquid to be fed in and/or extracted
out. The pores or apertures in the upper wall are preferably
provided at the periphery of the upper wall. The pores or apertures
are preferably distributed at the periphery along a substantially
circular path and at a short distance from the flange portion, such
as between 0.5 and 10 mm, preferably, between 1 and 8 mm.
[0039] In another mode, the annular pressure-setting ring is plain.
By "plain", it is meant here that the pressure-setting ring is not
hollow but filled with the same or a different material. The
pressure-setting ring can, for instance, be provided as an increase
of thickness of the flange-like rim protruding both above and below
its flange plane. For example, the increase of material thickness
forms a portion that is integral with the rest of the flange-like
rim. In another example, the annular flange portion is made of
flexible, film portion, onto which is sealed an annular portion of
plain, solid material, e.g., hard plastic or rubber.
[0040] In a preferred mode, the ratio of the distance of the
pressure-setting ring above the plane of the flange portion to the
distance of the ring below the plane of the flange portion is
comprised between 5:1 and 1:0.5. In particular, the distance above
the plane of the flange portion is preferably comprised between 0.5
and 3 mm, preferably 0.8 and 2.5 mm. Moreover, the distance below
the plane of the flange portion is preferably comprised between 0.1
and 2 mm, preferably 0.1 and 1 mm, most preferably 0.3 and 0.5
mm.
[0041] In a possible mode, the pressure-setting ring only extends
axially above the plane of the flange portion of the rim but is
free of any axial extension below said plane. In such a case, it is
also preferred that the flange-like rim is deformable at least at
the junction between the flange portion and the pressure-setting
ring when a pressure of the valve member is applied onto the ring
to ensure a proper fitting of the capsule in the device and correct
setting of the backpressure. For example, the deformability of the
flange-like rim is obtained by at least one local portion of
reduced thickness of the flange portion and/or by a sufficiently
small thickness, e.g., such local portion or thickness being lower
than 0.8 mm for plastic or other polymers and lower than 0.4 mm for
aluminium.
[0042] Moreover, the capsule of the invention is specifically sized
to provide, at the pressure-setting ring, sufficiently elevated
centrifugal forces or pressures. For this, the radial distance from
the central axis (I) of the capsule to pressure-setting ring. Most
preferably such distance is comprised between 24 and 31 mm. More
preferably, such distance is comprised between 25 and 30 mm. It was
surprisingly found that above the upper limit, a significant loss
of coffee aroma can be perceived irrespective of the rotational
speed of the capsule in the device. Such loss is representative of
less good coffee extraction conditions at such value. Below the
lower limit, due to the lower centrifugal forces exerted on the
force ring, the flow rate becomes too low and the extraction
conditions are also impacted. Therefore, a radius above the given
lower limit enables to maintain relatively moderate rotational
speeds while maintaining sufficient pressure and flow rate at the
force ring. Furthermore, a shorter radius would require an increase
of the depth of the capsule to maintain a size of capsule enabling
the same amount of coffee powder to be stored. This would likely
lead to a lower homogeneity of extraction with areas of coffee
powder less wetted than others. As will be further described, the
radius is here measured as the distance from the central axis of
the capsule to the top point of the force ring representing the
distance (hereafter referred h.sub.1) of the pressure-setting ring
above the plane (hereafter referred P) of the flange portion of the
rim.
[0043] The present invention further relates to a capsule designed
for insertion in a beverage production device for preparing a
beverage from a substance contained in the capsule by introducing
liquid in the capsule and passing liquid through the substance
using centrifugal forces,
[0044] the capsule comprising: [0045] a body comprising a bottom
end and an open end, spaced apart in the axial direction, [0046] an
upper wall for covering the body at its open end, along a direction
transverse to the axial direction, [0047] an enclosure between the
body and upper wall containing a predetermined amount of beverage
substance, [0048] the capsule comprising a flange-like rim
extending outwardly from the body, wherein the flange-like rim
comprises an annular flange portion and an annular pressure-setting
ring extending from said annular flange portion; [0049] wherein the
annular pressure-setting ring forms a curled end of the flange-like
rim.
[0050] The present invention furthermore relates to a set of
capsules comprising at least two capsules of different type;
preferably at least three capsules of different type, each capsule
being configured according to the aforementioned capsule, [0051]
wherein the distance in the axial direction above the plane of the
annular force ring, differs as a function of the type of
capsules.
[0052] As resulting from the difference of said distance in the
axial direction, different back-pressure values are set by the
pressure setting ring of the capsule when the capsule is engaged in
the beverage producing device, thereby contributing to change the
characteristics of the centrifuged beverage. In particular, as the
distance above the plane of the annular pressure-setting ring
increases, the preload on the valve means is increased thereby
increasing the pressure in the capsule and the residence time of
the liquid in the capsule for a given rotational speed.
[0053] The term "type of capsules" refers here to capsules having
at least one difference which characterises different beverages,
e.g., coffee beverages, capable of delivering different key
beverage attributes (aroma, intensity, crema/foam, flowtime, etc.),
such difference being characterized by any one of the following
parameters: size of the capsule, amount of the substance, density
of the substance (e.g., tapped density), specific composition
(e.g., blend, coffee origins), grind size, filling level and
combinations thereof. The term "size of capsule" means in
particular, the storage volume of the capsule potentially available
for receiving the substance and/or the external volume of the
capsule, e.g., of its body.
[0054] The term "set of capsules" means a series of at least two,
three, four, five, six capsules or more of different types.
[0055] Preferably, the distance, in the axial direction, below the
plane (P) of the flange portion, of the annular pressure-setting
ring is constant throughout the set. Therefore, this distance
serves as a reference for all the capsules of the set thereby
ensuring that each capsule is correctly positioned in the device
and the pressure-setting ring does not deflect or deform
significantly since such deflection or deformation could impact on
the accuracy of the back-pressure setting.
[0056] The present invention further relates to a system for
preparing a beverage comprising a capsule as aforementioned and/or
a set of capsules as aforementioned, and a beverage production
device, by introducing liquid in the capsule and passing liquid
through the substance using centrifugal forces, [0057] the beverage
production device comprising: [0058] a capsule holder for holding
the capsule at least at the flange-like rim during centrifugation,
[0059] rotational drive means for driving the capsule in
centrifugation, [0060] a liquid injecting member for feeding liquid
in the capsule, [0061] a spring-loaded valve member for engaging
the pressure-setting ring of the capsule and/or a capsule of the
set, when the capsule is inserted in the beverage production device
to provide a flow restriction valve.
[0062] The invention also relates to the beverage production device
as such.
[0063] The invention further relates to the use of a capsule, as
aforementioned, in a centrifugal beverage producing device wherein
the capsule is centrifuged in the device and the annular force ring
is engaged by an enclosing member of the dedicated beverage
production device; such force ring forming part of a valve means
for selectively blocking and/or restricting the flow of the
centrifugal liquid coming out of the capsule.
[0064] More particularly, the capsule holder comprises an annular
transversal supporting edge comprising a first inward portion for
supporting the annular flange portion and a second outward portion
for supporting the annular pressure-setting ring, wherein the
second outward portion forms a lowered step or recess as compared
to the first inward portion.
[0065] In a preferred mode, the beverage producing device further
comprises control means configured for controlling the liquid flow
rate and/or the rotational speed of the drive means as a function
of the type of capsule inserted in the device. In particular,
controlling of the liquid flow rate and/or rotational speed can be
carried out by maintaining at least one of these parameters (i.e.,
flow rate and/or rotational speed) constant or varying it according
to a predefined evolution profile (e.g., rotational speed curve) or
adjusting said parameter dynamically in function of the variation
of another parameter, for example, the second of these parameters.
In a particular mode, the liquid flow rate is maintained constant,
at least for period of a time during extraction, by varying the
rotational speed during the extraction process.
[0066] The invention as well relates to the use of the capsule as
aforementioned in such device for delivering a beverage.
[0067] The invention may also relates to a capsule kit designed for
being filled with a beverage substance and insertion in a beverage
production device for preparing a beverage by introducing liquid in
the capsule and passing liquid through the substance using
centrifugal forces. The capsule kit may comprise all the
characteristics of the capsule as described in the present
description, in particular the pressure-setting ring. The capsule
kit further comprises connection means enabling connection of the
upper wall onto the body of the capsule; such connection means
being configured to fix the upper wall to the body after filling of
the capsule with beverage substance. Connection means can be a
press-fitting arrangement, a threading, an adhesive and combination
thereof. The connection means are preferably designed such that a
user is able to connect the upper wall on the body of the capsule
without necessarily using tools.
BRIEF DESCRIPTION OF THE DRAWINGS
[0068] Further features, advantages and objects of the present
invention will become apparent for a skilled person when reading
the following detailed description of embodiments of the present
invention, when taken in conjunction with the figures of the
enclosed drawings.
[0069] FIG. 1 represents a side view of a beverage capsule
according to the invention; the capsule belonging to a series or
set of capsules adapted for the production of a variety of coffee
beverages and the capsule being the smallest of the series,
[0070] FIG. 2 represents a detail of two bodies of capsules of FIG.
1, in particular, showing the pressure-setting ring, when the
capsules are stacked on each other during storage,
[0071] FIG. 3 represents a side view of a beverage capsule
according to the invention; the capsule being of medium size in the
series,
[0072] FIG. 4 represents a detail of bodies of capsules of FIG. 3
in stacking order,
[0073] FIG. 5 represents a side view of a beverage capsule
according to the invention; the capsule representing the largest
size of the series,
[0074] FIG. 6 represents a detail of bodies of capsules of FIG. 5
in stacking order,
[0075] FIG. 7 represents a beverage production device in
cross-section comprising a capsule of FIG. 1,
[0076] FIG. 8 is an enlarged cross-section view of the device
including the capsule of FIG. 1,
[0077] FIG. 9 is an enlarged cross-section view of FIG. 8,
[0078] FIG. 10 is an enlarged cross section view of FIG. 8 during
centrifugation of the liquid from the capsule in the device,
[0079] FIG. 11 is an enlarged cross-section view similar to FIG. 9
for the capsule of FIG. 5,
[0080] FIG. 12 is a side view of a capsule of the invention
according to a second embodiment,
[0081] FIG. 13 is an enlarged cross section view of a detail of the
capsule of FIG. 12.
DETAILED DESCRIPTION OF THE DRAWINGS
[0082] FIGS. 1, 3 and 5, respectively FIGS. 2, 4 and 6 in stacking
order for detail, relate to a preferred embodiment of a set of
capsules 1A, 1B, 1C according to the invention. Each capsule is for
a single use and designed to deliver a beverage from a beverage
producing device. The capsule preferably comprise a cup-shaped body
2, a circular, annular flange-like rim 3 and an upper wall member
of disc form, preferably, a perforable membrane 4. The cup-shaped
body 2 may have a bowl as illustrated or other forms. Thereby the
membrane 4 and the body 2 enclose an enclosure respectively
ingredient compartment 6. As shown in the figures, the membrane 4
is preferably connected onto an inner annular flange portion 7 of
the rim 3 that is preferably between 1 to 5 mm. The membrane 4 is
connected to the rim 3 of the body by a seal such as a heat or
ultrasonic weld line.
[0083] The rim is not necessarily horizontal as illustrated. It can
be slightly bended, upwards or downwards, in order to increase the
resistance of the seal to the increasing pressure pushing on the
membrane with time, due to degassing of the capsule substance or
ingredient with time.
[0084] The rim 3 of the capsules preferably extends outwardly in a
direction essentially perpendicular (as illustrated) or slightly
inclined (if bended as aforementioned) relative to the central axis
of symmetry I of the body corresponding to the axis of rotation Z
of the capsule 1 in the beverage production device (see FIG. 7).
Generally, the axis I represents also the centre around which the
annular flange-like rim 3 extends in an annular configuration.
Thereby, the axis of symmetry I is aligned with the axis of
rotation Z during centrifugation of the capsule in the brewing
device. For example, a slight inclination represents an angle of
between about 1 and 30 degrees relative to the central axis of
symmetry.
[0085] It should be understood that the shown bowl-shaped
embodiment of the capsule is just an exemplary embodiment and that
the capsule in particular the capsule body 2 according to the
invention can take various different shapes.
[0086] The capsules 1A, 1B, 1C are preferably single-use capsules.
However, it should be noticed that the capsules can deliver more
than one beverage at a time, for example, a volume of coffee
extract sufficient for filling two cups at a same time.
[0087] The body 2 of the respective capsules 1A, 1B, 1C has a
convex portion 5a, 5b, 5c of variable depth, respectively, d.sub.1,
d.sub.2, d.sub.3. However, the portion 5a, 5b, 5c may as well be a
truncated or a cylindrical portion or a combinations of portions of
different shapes such as truncated, cylindrical, spherical,
etc.
[0088] Hence, the capsules 1A, 1B, 1C preferably comprise different
ingredients' storage volumes but a same insertion diameter `D`.
FIG. 1 shows a small volume capsule 1A whereas FIG. 3 shows a
medium volume capsule 1B and FIG. 5 shows a large volume capsule
1C. The insertion diameter `D` is hereby determined at the line of
intersection between the lower surface of the rim 3 and the surface
of the sidewall of the body 2. However, it could be another
referencing diameter of the capsule in the device.
[0089] The capsules of the invention 1A, 1B, 1C are also
specifically dimensioned to provide optimal flow rates, at the
pressure-setting ring 8 when the capsule is centrifuged in the
beverage production device, as will explained later. For this, the
radius R, representing the distance between the axis I and the
distance h1 above plane P, is preferably comprised between 24 and
31 mm. More preferably, this radius is comprised between 25 and 30
mm, even most preferably of about 28 (+/-1) mm. If the radius is
too low, the flow rate decreases significantly at a same closing
pressure on the ring. In order to compensate for such low flow
rate, it is necessary to increase the rotational speed but this
influence negatively on other factors such as the cost of the noise
and cost of the system. On the other hand, a too high radius also
impacts negatively on the stability during the centrifugation
process of the system and creates a too cumbersome capsule in the
device.
[0090] In addition, the larger internal diameter of the enclosure
of the capsule as measured at the junction between the flange-like
rim portion 7 and the body 2 (just below the upper wall 4) is
preferably comprised between 45 and 50 mm. These limit values are
also preferred to ensure a sufficient width of the outlet area at
the upper wall of the capsule. The lower the value is, the lower
the pressure is in the upper periphery of the enclosure at a given
rotational speed. Above the upper limit, it would be no longer
possible to position the force ring effectively.
[0091] The body 2 of the capsules is preferably rigid or
semi-rigid. It can be formed of a food grade plastic, e.g.,
polypropylene, with a gas barrier layer such as EVOH and the like
or aluminium or a laminate of plastic and aluminium, such as
aluminium-PP (polypropylene) laminate, wherein preferably PP forms
the inner layer of the laminate and aluminium forms the outer layer
of the laminate. Additional lacquers or colour layers can be
provided. The membrane may also be formed of paper and plastic,
paper and aluminium or a combination of paper, aluminium and
plastic. Plastic also includes biodegradable plastics such as
crystallized PLA or equivalent. The membrane 4 can be made of a
thinner material such as a plastic film also including a barrier
layer or aluminium or a combination of plastic and aluminium. The
membrane 4 is usually of a thickness between 10 and 250 microns,
for example. The membrane is perforated for creating the water
inlet as will be described later in the description. The membrane
also further comprises a perforable peripheral area.
[0092] Instead of the membrane 4, the capsules 1A, 1B, 1C may as
well comprise rigid, semi-rigid or flexible engagement lid member
which preferably has the form of a disc comprising a central
portion having an inlet port for enabling the introduction of a
water injection member and a peripheral portion having
circumferentially arranged outlet openings.
[0093] For instance, the outlet openings can be formed by an
annular layer of filter paper and/or plastic fabric. The inlet port
and/or outlet openings are thereby premade before insertion of the
capsule in the device. They can be covered by a removable gas-tight
layer before insertion such as an overwrapping package or a
peelable membrane.
[0094] The volume difference between the small and large capsules
is obtained particularly by varying the depth d.sub.1, d.sub.2,
d.sub.3 of the body 2 of the capsules in the set. In particular,
the depth of the body of the smaller capsule 1A is lower than the
depth of the body of the medium-size capsules 1B and the depth of
the body of the medium-size capsule is lower than the depth of the
body of the larger size capsule 1C.
[0095] More generally, the internal volume of the capsule is
preferably comprised 18 ml and 50 ml. These volumes have been
determined to offer both enough room for receiving a sufficient
amount of coffee powder while providing optimized centrifugal
(coffee) extraction conditions.
[0096] Another variant would also consist in having only capsules
of the largest size (FIG. 5) and different filling levels of
substance accommodated in the compartments depending on the type of
beverage to be produced (e.g., ristretto, espresso, lungo, long
coffee, whitened coffee, tea, chocolate, etc.).
[0097] The capsules are filled with beverage substance in function
of their size. Such size can be determined as aforementioned by
preferably varying the depth of the capsule d.sub.1, d.sub.2,
d.sub.3. Therefore, the smaller volume capsule 1A contains an
amount of extraction substance, e.g., ground coffee, smaller than
the amount for the medium volume capsule 1B and the medium volume
capsule contains an amount of extraction substance, e.g., ground
coffee, smaller than the amount for the largest size capsule
1C.
[0098] Hence, the small capsule 1A is preferably intended for
delivering a shorter coffee beverage of between 10 ml and 60 ml
with an amount of ground coffee comprised between 4 and 8 grams.
The larger capsule 1B is intended for delivery of a medium-size
coffee, e.g., between 60 and 120 ml and the largest capsule 1C is
intended for delivery of a long-size coffee, e.g., between 120 and
500 ml. Furthermore, the medium-size coffee capsule 1B can contain
an amount of ground coffee comprised between 6 and 15 grams and the
long-size coffee capsule 1C can contain an amount of ground coffee
between 8 and 30 grams. The filling level of substance in the
capsules can also be set to ensure a well distributed flow of
liquid in the ingredients without creating preferred liquid path
due to the centrifugal forces in the capsules. In general, the
substance should not be filled to create a compact cake or be
filled to the top of the capsule in a compact way before use (i.e.,
centrifugation of the capsule in the device).
[0099] Preferably, the capsules in the set according to the
invention may contain different blends of roast and ground coffee
or coffees from different origins and/or having different roasting
and/or grinding characteristics. The mean particle size (D.sub.4,3)
of roast and ground coffee contained in the capsule can be
comprised between 120 and 750 microns, preferably between 160 and
500 microns.
[0100] In general, the substance may include roast and ground
coffee, soluble coffee, creamers (dairy or non-dairy), tea (e.g.
grey, green, white or herbal), cocoa, chicory, infant formula and
combinations thereof. Additives may also be added such as
sweeteners (sugar, aspartame, stevia, etc.), flavourings (cinnamon,
vanilla, almond, herbs, etc.), processing aids, emulsifiers, foam
boosters, fruit or plant extracts, micronutrients and combinations
thereof.
[0101] The capsules of the invention, as illustrated in FIG. 2, 4
or 6 more particularly comprises at its flange-like rim 3, an
annular pressure-setting ring 8 protruding, both upwardly and
downwardly from the inward flange portion 7. In particular, the
pressure-setting ring, whose function will be explained later on,
comprises an upper portion 9 extending, in the axial direction of
the capsule, above a plane P passing by the flange portion 7 and a
lower portion 10 extending below the plane P still in axial
direction of the capsule. By convention, the reference to plane P
is here taken along the lower surface of the flange portion 7. In
the context of the invention, the term "axial direction" refers to
any direction aligned or parallel to the central axis I of the
capsule. The term "transversal direction" refers to any direction
perpendicular to the central axis I or inclined of an angle greater
than 45 degrees. The term "lower" and "upper" refer here to the
relative positions of the means, as illustrated, when the upper
wall 4 of the capsule is oriented upwards and the bottom of the
body 2 downwards. More preferably, the upper portion 9 of the ring
extends by a distance "h.sub.1" which is longer than the distance
"h.sub.2" of the lower portion 10. In particular, the distance
"h.sub.1" determines the axial length of the pressure-setting ring
in the set of capsules. For this, the distance "h.sub.1" varies in
the set whereas the distance "h.sub.2" remains constant in the set.
Therefore, for example, the smallest capsule 1A is provided with a
pressure-setting ring 8 which extends, above plane P, a distance
h.sub.1 which is greater than the distance h.sub.1 of the force
ring, above plane P, of the medium-size capsule 1B. Comparatively,
the distance h.sub.1 of the pressure-setting ring of the
medium-size capsule 1B is also greater than the distance h.sub.1 of
the largest-size capsule 1C. Thereby, the distance h.sub.1
preferably decreases with the increase in size of the capsule,
e.g., such as depth (d.sub.1, d.sub.2, d.sub.3) increasing in the
set. This will result in setting different back-pressure values in
the beverage production device, as will be later explained, to
adapt the brewing characteristics to the type of capsules, in
particular, to its size and coffee powder content. Thereby, the
thickness h.sub.1 of the pressure-setting ring 8 is preferably
adapted to the type of capsule, more particularly, to the amount
and/or characteristics of the beverage substance contained in the
shown capsules 1A, 1B, 1C in order to enable an adjustment of the
back-pressure exerted onto the capsule when being inserted in the
beverage production device. For example, for capsules containing a
small amount of beverage substance--e.g. capsule 1A--in order to
prepare e.g. a ristretto or espresso coffee beverage, a high
pressure extraction might be desired for providing the coffee with
a high intensity (i.e., a large amount of total coffee solids
transferred in the coffee extract) and a thick crema. These
characteristics can be compared to a lower pressure extraction
which might be desired for the beverage coming out of capsules 1B
or 1C containing a larger amount of coffee powder. Therefore, for a
given rotational speed during the beverage extraction, the
backpressure of a capsule 1A of smaller volume containing a smaller
amount of substance is adapted to be higher than the backpressure
of larger capsule 1B or 1C containing a higher amount of substance.
Of course, the rotational speed may also vary depending on the type
of capsules 1A, 1B, 1C and the beverage to be produced.
[0102] In a preferred mode of the invention, the pressure-setting
ring 8 of the capsule is formed by a rolled over edge or curl of
the flange-like rim thereby forming a curl which may be closed or
partially closed. In particular, the curl can be formed from a ply
of material by any suitable forming technique such as embossing,
stamping, moulding, etc. Preferably, the upper portion 9 forms an
intermediate portion as a ply of material between the flange
portion 7 of the rim and the portion 10. The lower portion 10 can
extend by a re-entrant portion 11 of the ply forming the end
portion of the curl. It should be noted that the upper portion 9
can be convex in the axial direction, as illustrated, but other
forms are possible such as flat or concave. Similarly, the lower
end of the lower portion 10 can be convex in the axial direction,
as illustrated, but other forms are possible such as flat or
concave. Furthermore, the pressure-setting ring is preferably of
hollow shape when in form of a curl as shown but a plain (i.e.,
non-hollow) ring is also envisaged as a possible alternative. For
example, the ring can be formed as a curl and filled with material
such as plastic or rubber to improve its resistance to deformation
in axial direction.
[0103] For capsules 1A, 1B, the pressure-setting ring may be of
oval form in the axial direction since the height "h" of the ring
corresponding to the sum of distance h.sub.1 and distance h.sub.2
is greater than the width "w" of the ring. For capsule 1C, the
width "w" can be equal making the curl substantially round or
slightly longer than the height "h" of the ring thereby making the
curled ring oval in the transversal direction.
[0104] As illustrated in FIGS. 2, 4 and 5, the pressure-setting
ring 8 fulfils also the function of maintaining a distance between
the bodies of capsules when stacked in each other. Therefore, it
facilitates de-stacking of the bodies of the capsules during
storage, in particular, during manufacturing, e.g., before the
bodies are filled with the beverage substance. As shown in FIG. 2,
for instance, when the stacked bodies come in abutment by contact
between the lower portion 10 onto the upper portion 8 of the
pressure-setting ring, the distance h.sub.1, h.sub.2 of the
respective portions 9, 10 ensures that the flange portions 7 remain
distant (see distance h.sub.3) from each other and do not enter
directly in contact with each other. Such configuration greatly
facilitates de-stacking of the bodies and thereby enables the
manufacturing of the bodies of the capsules in a manufacturing area
which is remote from the capsule manufacturing site (coffee
handling, filling, sealing, etc.).
[0105] FIG. 7 shows a sectional side view of a beverage production
device according to the capsule system of the invention in a closed
state thereof. Thereby, the device comprises a rotating capsule
holder 20, a driving means 21, and a collector 22 onto which the
centrifuged liquid impacts and drains through a beverage outlet 23.
The driving means 21 comprises a rotary motor which is linked to
the capsule holder 20 at the bottom side (as illustrated) or top
side (not illustrated) through an axle 24 axially connected to the
capsule holder. The capsule holder 20 has a circumferential surface
that forms a referencing diameter substantially equal to diameter
`D` of the capsule 1 so as to ensure a tight fit of the capsule in
the capsule holder 20 without possible radial play. The capsule
holder 10 is preferably hollow or deep enough at its centre to be
able to accommodate all capsules of the set. Accordingly, a unique
capsule holder is sufficient to receive all the capsules 1A, 1B, 1C
of the set. It should be noted that the capsule holder can take
various shapes and may also be formed of a simple annular hollow
ring.
[0106] Furthermore, the device comprises water injection means 25
having an injection member 26 being arranged to perforate the
membrane 4 of the capsule 1 in a central portion thereof. As
already described in WO2008/148604, the injection means 26 are
connected to a liquid circuit 28 comprising a liquid supply 29 such
as a water tank, a pump 30 and liquid heating apparatus 31 for
providing a predefined volume of heated pressurized liquid to the
capsule 1 during the beverage extraction process. Liquid is usually
water (heated, ambient or cooled). The liquid is fed in the capsule
by injection through the injection member 26 having the form of a
hollow needle or tube. The injection member can be formed of a
sharp free end to ensure perforation of the upper wall, if
necessary. The device also comprises a series of outlet perforators
27 as described in WO2008/148604. The outlet perforators are
provided at the periphery of the engagement lid 33 which engages
the upper wall of the capsule during closure of the device.
Accordingly, outlets are produced in an annular portion of the
membrane 4 thereby enabling an extracted (centrifuged) beverage to
leave the capsule 1 during the rotational movement thereof.
[0107] The device further comprises a control unit 40 which
controls the different elements of the device, in particular, the
pump 30, heater 31 and rotational speed of the driving means 21. In
particular, the control unit is programmed to adjust operational
parameters during extraction including (but not limited) to: pump
flow rate, pump pressure, water temperature, rotational speed,
rotational speed cycles (e.g., speeds during prewetting,
extraction, drying phases, etc.). Several programs can be designed
specifically to the different types of capsules 1A, 1B and 1C, for
example delivering specific beverages, e.g., ristretto, espresso,
lungo, Americano, etc., and/or beverages having specific strength,
aroma profiles, foam/crema volume, etc. The capsules can comprise
an identification code, such as a barcode, radio-frequency tag,
etc., for enabling the identification in the device and for setting
of the operational parameters automatically. In this case, the
device comprises suitable code reading means associated to the
control unit. The control means and code can be configured to
ensure a control of key brewing parameters such as any one or any
combinations of the following parameters: liquid volume (small,
medium, long, extra-long cups, etc.), rotational speed of the
driving means, liquid pump speed or speed cycle (e.g., slow speed
for prewetting, high speeds for extraction and drying), liquid
heating temperature, etc.
[0108] The system of the invention comprises a valve means 18
capable of providing a back-pressure against the centrifuged liquid
that leaves the capsule through its outlets (perforated or
premade). The valve means 18 is formed by the complementary
engagement of the device on the capsule. More particularly (FIG.
9), the device comprises a valve member 34 which is arranged
circumferentially relative to the engagement lid 33 and which has a
lower annular pressing surface 35. On the capsule's side, the valve
means comprises the pressure-setting ring 8 which is engaged by the
annular pressing surface 35 of the valve member 34 of the device.
The pressing surface 35 engages the upper portion of the
pressure-setting ring under a predetermined backpressure. The
pressure engagement of the two complementary portions 34, 8 of the
valve means is made resilient by means of a spring-biasing means
such as springs 36 placed between the valve member 34 and an
annular counter-force element 37, connected directly or indirectly
to, or part of the engagement lid 33. Several springs 36 (for
instance 6 to 10 springs) can be evenly placed at the periphery,
between the portion 34 and element 37, such as helical springs in
parallel to distribute and balance the preload onto the rim of the
capsule evenly. Of course, other equivalent resilient means for
replacing the springs can be envisaged without departing from the
scope of the invention.
[0109] The valve member 34 and the injection unit 25 are typically
movable with respect to the capsule holder 20 (or vice versa) via a
closure system (not shown) in order to enable insertion and
ejection of the capsule 1 to and from the capsule holder 20 before
respectively after the beverage extraction process. The closure
system can be a mechanical and/or hydraulic closure mechanism. Many
mechanical closure mechanisms are known for coffee machines such as
levers forming a knee-joint, or a cam-type closure and the like.
Moreover, the water injection means 25, the valve member 34, the
capsule 1 and the capsule holder 20 are all rotatable about axis Z
during the centrifugation process. The valve member 34 is also made
moveable independently from the engagement lid 33 to take into
account the different possible thicknesses of the capsules without
affecting the relative position of the injection portion when
engaging the capsule. For this, portion 34 can be slidably mounted
about engagement lid 33. A joint 44, such as an O-ring, can be
provided between the two parts 33, 34 to ensure liquid-tightness of
the valve means.
[0110] On the capsule's holder side, the pressure-setting ring 8 is
firmly supported by a lowered portion or recess 38 of the
supporting edge of the capsule holder 20. The lowered portion or
recess 38 is lowered relative to a flange-supporting portion 39 of
the edge of the capsule holder which holds the flange portion 7 of
the rim. The height of the step between the lowered portion 38 and
the supporting portion is preferably equal or close to distance
h.sub.2 in order to ensure a correct fitting between the capsule
and the capsule holder and a firm support of the ring 8 by the
capsule holder. However, it could also be that the distance
"h.sub.2" of the ring is smaller than the height of the step
thereby causing the force ring to be bent relative to the flange
portion 7 under the pressure of the valve member 34. The flange
portion 7 can be further pressed by a peripheral portion 40 of the
engagement lid 33. The peripheral portion 40 comprises channels or
recesses 41 radially oriented to ensure that the centrifuged
liquid, which leaves the outlets perforated by the perforating
means 27, can traverse the engagement lid on its way to the valve
means 18. It is possible that the flange portion 7 has a form or
line of curvature (e.g., slightly concave, convex or inclined) that
slightly differs from the profile of the flange-supporting surface
39. In that case, the flange portion 7 can still be deformed by the
peripheral portion 40 of the engagement lid 33, e.g., be flattened
against the supporting surface 39 to ensure fitting of the
force-ring in recess or lowered step 39.
[0111] Therefore, the backpressure of the valve means is
predetermined essentially by the pressure-setting ring 8 that
changes the relative position of the valve member 34 and the
compression of the spring-biasing means 36. Depending on the type
of capsules. e.g., capsules 1A, 1B or 1C placed in the device, the
backpressure varies as resulting from the different geometries of
the pressure-setting ring 8. Capsule 1A of FIG. 9 has a shorter
ring 8 compared to capsule 1C of FIG. 11. In particular, as already
mentioned, the distance h.sub.1 is comparatively lower for capsule
1A whereas the distance h.sub.2 is equal for all capsules 1A-1C. As
a result, the spring-biasing means 36 becomes less pre-compressed
when capsule 1A is engaged in the device than when capsules 1B or
1C are engaged. As the spring-biasing means 36 is more compressed,
the distance "d" representing the total length of the
spring-biasing means is reduced thereby increasing linearly the
preload or force exerted onto the ring of the capsule according to
Hooke's law. The reduction of distance "d" results here directly
from the increase of distance h.sub.1 of the pressure-setting rings
since these elements are all placed in axial linear direction.
Therefore, as distance h.sub.1 decreases in the set of capsules,
the preload exerted by the spring-loading means (i.e., springs 36)
on the valve member 34 and, consequently, on the pressure-setting
ring 8 decreases since the spring length "d" increases. This
configuration results in a simple mechanical control of the
backpressure of the valve means 18 using these selectively designed
capsules. For example, depending on the type of capsules, the
backpressure (i.e. the pressure above the atmospheric pressure)
exerted by the valve means can range between 5 N/cm.sup.2 (0.5 bar)
and 180 N/cm.sup.2 (18 bar), more specifically between 15
N/cm.sup.2 (1.5 bar) and 134 N/cm.sup.2 (13.4 bar), most
specifically between 27 N/cm.sup.2 (2.7 bar) and 87 N/cm.sup.2 (8.7
bar). These pressure values are herein measured by measuring the
axial compressive force of the engaging surface 35 onto the
pressure setting ring 8 in a closed position of the valve and
dividing by the surface of contact between these two parts of the
valve means. More particularly, the smaller coffee capsule 1A is
designed to deliver ristretto (about 25 mL) and espresso coffee
(about 40 mL) with the highest backpressure due to its longer upper
portion of thickness h.sub.1 of the ring, for instance,
backpressure values between 100 and 180 N/cm.sup.2. The medium-size
coffee capsule 1B is more designed to deliver lungo coffee (about
100-120 mL) with backpressure values in the range of 50 and 140
N/cm.sup.2. The largest size capsule is designed to produce long
coffee (about 150-250 mL) with the lowest backpressure such as
within the range of 5 to 80 N/cm.sup.2. Coffee beverage of
different quality attributes can be obtained, in particular,
extraction yields comprised between about 10 and 30%, total solids
between about 0.5 and 2.5% in weight and a stable crema. The
definition for the extraction yield and total solids for coffee
beverage is given, for example, in EP1566127.
[0112] It should be noted that an identification means is
preferably associated to each type of capsule to ensure setting of
the proper parameters in the beverage producing device
corresponding to the type of beverage to be dispensed, in
particular, the beverage volume (e.g., 25, 45, 110, 150, 250 mL,
etc.), flow rate and/or the rotational speed determining the
residence time and flow rate of the beverage or liquid.
Identification means can be a code such as a barcode, RFID, colour
recognition, magnetic or ferromagnetic means, mechanical prongs and
so on.
[0113] In the device of the invention, extraction of the beverage
out of the capsule 1 is obtained by driving the engagement lid 33
of the injection unit 25 (the injector 26 preferably remaining
static), the valve means 18, the capsule holder 20 and capsule
together, in rotation about axis Z, at an extraction speed, e.g.,
between 500 and 16500 rpm that can be constant or variable. The
speed must be sufficient during extraction to create a centrifugal
pressure of liquid in the capsule enabling opening of the valve
means as described.
[0114] Liquid which is centrally injected into the capsule 1 will
tend to be guided along the inner surface of the side wall of the
body 2, up to the inner side of the membrane 4, and then through
the perforated outlet openings created in the membrane 4 by the
perforating members 24 then through the valve means 18 between
surface 35 and top of the ring 8. Liquid can be filtered by the
interstice created between the perforators 27 and the membrane 4 to
ensure that non-soluble solid (e.g., coffee) particles, are
maintained in the capsule. Filtration may also be carried out by a
separate filter inserted in the capsule. Due to the centrifugation
of the liquid in the capsule 1, the liquid and the beverage
substance (e.g., roast and ground coffee powder) provided within
the capsule are made to interact in order to form a liquid
comestible (e.g., coffee liquid extract). FIG. 10 illustrates the
system when beverage is centrifuged out of the capsule and the
valve means 18 is opened sufficiently so that liquid passes between
the pressure-setting ring 8 and the valve member 34. Centrifuged
beverage is given a sufficient pressure upstream the valve means to
open it and create an annular restriction opening 42 for liquid
flow to be projected towards the impact wall 46 of the collector at
high velocity. Opening of the valve means is again obtained by the
liquid forcing the valve member 34 to further urge against the
springs 36. The valve member 34 is preferably formed of a
non-compressible material such as hard plastic or metal. However,
it should noted that the valve member and the springs could be made
of an integral compressible part ensuring both engaging and
resilient functions such as if made of an annular rubber ring or
block. The surface area of the restriction opening is preferably
comprised between 0.5 and 15.0 mm2, more preferably 1 and 10
mm.sup.2. The surface area of the flow restriction can vary
depending on the set backpressure value and the rotational speed of
the capsule wherein in general the higher the speed, the larger the
surface area for a given backpressure.
[0115] As mentioned earlier, for a beverage substance which is
essentially roast and ground coffee, the capsule is configured such
that radius R is comprised between 22 and 31 mm, more preferably
between 24 and 30 mm, most preferably between 25 and 29 mm.
Surprisingly, these ranges improve the in-cup coffee quality. When
the radius exceeds the maximal value, the coffee extract
experiences a lower aroma content. In particular, the values of
flow rates are improved and reasonable rotational speed limits are
maintained.
[0116] It should be noted that a small liquid leakage through the
valve means 18 can be required that helps to vent the gas or air
contained in the capsule during the filling of the capsule with
liquid at the beginning of the beverage preparation process. This
leakage may be obtained by small radial grooves, orifices,
embossments, etc., provided in any of the valve members (for
instance on surface 35 of the device and/or on the surface of the
upper portion 9 of the ring).
[0117] The rotational speed is also adjusted to match a preferred
flow rate of the centrifuged liquid out of the capsule. After
filling of the capsule with water and during the extraction phase,
water continues to be fed in the capsule by the water pump at a
flow rate that substantially equals the flow rate of centrifuged
liquid (since the capsule is full of liquid filling the voids). At
the end of the extraction phase, the water pump may be stopped
while centrifugation is maintained to empty the capsule from
residual liquid. This is typically the water flow rate that can be
controlled during the extraction phase. Water flow rate can be
measured by a flow meter placed in the fluid circuit downstream of
the water pump and controlled by control unit 40. It could also be
theoretically possible to measure the beverage flow rate downstream
of the valve means but implementing a flow meter in this area is
more complicated. The rotational speed fluctuates during extraction
phase to match a flow rate of reference as preset in the control
unit. The preset flow rate is chosen as a function of the type of
capsule and/or beverage to be delivered. An advantage of capsules
with pressure-setting ring capable of setting different
backpressure values also lies in the possibility to provide
different ranges of flow rate while centrifugation within a more
narrow rotational speed range. Therefore, much lower rotational
speeds can be run while still achieving a same diversity of coffee.
The machine is thus submitted to lower mechanical constraints as
centrifugal forces are lower so the system can be designed with
lighter/less material and globally less electrical power is
consumed. The preferred method of controlling the flow of beverage
according to the set backpressure by adjusting rotational speed of
the driving means is described in detail in co-pending European
patent application 09178382.9 entitled: "Capsule system with flow
adjustment means". This patent application is here incorporated by
reference. Of course other controls of the beverage characteristics
are possible such as setting different predetermined ranges of
rotational speeds (or different fixed values) which are set
according to the different types of capsule (1A, 1B, 1C).
[0118] FIGS. 12 and 13 illustrate another possible embodiment of
the capsule of the invention in which the pressure-setting ring 8
is formed of a plain (i.e., non-hollow) portion extending both
above and below plane P from the flange portion 7 of the
flange-like rim 3 in the axial direction. As in the previous
embodiment, the pressure-setting ring 8 comprises an upper portion
9 forming a distance h.sub.1 as measured from the transversal plane
P and a lower portion 10 forming a distance h.sub.2 as measured
from plane P. The distance h.sub.1 is preferably higher than
distance h.sub.2. Furthermore, the distance h.sub.1 varies in
function of the type of capsules in the set whereas h.sub.2
preferably remains at a constant value in the set of capsules. The
flange-like rim 3 is preferably formed as an integral part of the
body of the capsule including the pressure-setting ring.
Considering the flat top surface of the ring, the radius R is here
measured at the highest distance (h1) of the ring but also the
closest one to the central axis "I" (i.e., at the inner edge of the
top flat surface) which thereby corresponds to the closest pressure
point of the ring relative to the central axis "I". Therefore, the
radius is here independent from the transversal width of the ring.
Of course, the top edge of the ring could also be concave with the
highest distance (h1) being the one transversally closer to the
central axis "I". The force ring can be made of plain plastic such
as polypropylene or polyethylene or a combination of plastics such
as PP-PE, PP-PET, PE-PET, PP-PE-PET, PP-EVOH-PET or PE-EVOH-PET or
combinations of plastic and metal such as PP-aluminium or
PE-aluminium and lacquers, colouring layers, adhesives, etc. It can
be formed with the body by injection-moulding or thermoforming. The
pressure-setting ring can be rectangular as shown or round or oval
as well. The flange portion 7 can be flexible to deform during
insertion and engagement by the engagement lid of the injection
means.
[0119] In another possible mode (not illustrated), the capsule may
comprise a pressure-setting ring which is part of the upper wall,
e.g., part of the membrane or attached to it, instead of being part
of the body. For instance, the ring can be formed of an annular
extension of the membrane and sealed to it. In this case, the
pressure-setting ring extends both axially and transversally beyond
the flange portion but might not be necessary directly connected to
it or be integral with it. It can also be envisaged a
force-pressure ring that is separate from the body and attached to
the flange portion of the body by press-fitting or clipping.
[0120] In another possible variant, the pressure setting ring of
the capsule extends only above plane "P" but forms no extension
below plane "P" in the direction of the bottom of the body. In this
case, "h.sub.1" varies in the set as aforementioned and "h.sub.2"
is zero millimetre.
[0121] The invention also encompasses a fillable capsule kit
designed for receiving beverage substance (e.g., ground coffee). In
this mode, the upper wall of the capsule is connectable to the body
using removable connection means enabling the filling of the
capsule with beverage substance before insertion in the beverage
producing device. Connection means can be press-fitting, adhesive,
a threading and combinations. For instance, the upper wall may be a
disc of perforable material (e.g., thin aluminium foil) that can be
connected by the user to a cup-shaped body by a tacky adhesive
layer after removal of a protective band covering said adhesive
layer. The adhesive layer can be formulated to provide a sufficient
adhesion for closing the capsule and enabling perforation in the
device. The layer may be supported by the membrane and/or flange
portion of the body.
EXAMPLES
[0122] The objective of the tests was to evaluate the impact of the
radial distance (R) of the pressure setting ring of the capsules of
the invention on the content of important aroma compounds in order
to improve the cup quality of coffee extracted by
centrifugation.
[0123] The analysis was performed with Nespresso Arpeggio roast and
ground coffee blend prepared at 25 ml cup size. For each system
five preparations were made and merged to give a representative
sample for both systems. The samples were immediately cooled down
in crushed ice and kept at -20.degree. C. until analysed. All
samples were analysed in triplicate.
[0124] 13 key aroma compounds were selected representing all major
compound classes (sulphur compounds, aldehydes, phenols, diketones,
pyrazines).
[0125] Absolute concentrations were determined by SPME-GC/MS
analysis using isotope labelled compounds as internal standards
(IDA).
[0126] Two different capsule diameters (D) were studied,
respectively, 52 and 63 mm. The capsule was designed such that the
radial radius (R), as defined previously, was equal to D/2 with a
tolerance of +/-0.5 mm.
[0127] Two rotation speeds were tested: 5000 rpm and 10000 rpm.
[0128] The coffee grind size (D.sub.4,3) tested was 260
microns.
[0129] The results of the aroma content present in the coffee
beverages prepared by capsules with two different diameters (2.R)
are shown in the table below.
[0130] The increasing of the diameter from 52 to 63 mm leads to a
decrease of aroma compounds in the final beverage. The decrease of
aroma at higher diameter occurs at 5000 rpm as well as at 10000
rpm. The highest impact is found for high volatiles at
[0131] 5000 rpm (28% less), which also comprises many freshness
markers like aldehydes and dimethylsuflides. At 10000 rpm, the loss
is similar for high and low volatiles and less drastic as at 5000
rpm. Low and medium volatiles were present in 10-20% lower amount
for both tested speeds.
TABLE-US-00001 Relative values for 63 mm diameter force ring vs. 52
mm at two different speeds Ppm/R&G 52 mm 63 mm 52 mm 63 mm
coffee 5000 rpm 5000 rpm 10000 rpm 10000 rpm High volatiles 100 72
100 87 Medium 100 88 100 88 volatiles Low volatiles 100 81 100
90
[0132] Although the present invention has been described with
reference to preferred embodiments thereof, many modifications and
alternations may be made by a person having ordinary skill in the
art without departing from the scope of this invention which is
defined by the appended claims.
* * * * *