U.S. patent application number 14/408624 was filed with the patent office on 2015-10-22 for method, device and capsule for brewing a beverage.
This patent application is currently assigned to Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. The applicant listed for this patent is Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. Invention is credited to David Murray Cross, Michael Paton, Cristian Simion Popa, Alistair David Smith, Daniel Thomas Toon, Terence John Wilby.
Application Number | 20150296827 14/408624 |
Document ID | / |
Family ID | 48703593 |
Filed Date | 2015-10-22 |
United States Patent
Application |
20150296827 |
Kind Code |
A1 |
Cross; David Murray ; et
al. |
October 22, 2015 |
METHOD, DEVICE AND CAPSULE FOR BREWING A BEVERAGE
Abstract
A method of preparing a tea beverage in a brewing device is
provided, the device comprising an infusion chamber with a bottom
rim which defmes an opening; a capsule holder for receiving a
capsule, the capsule holder comprising a filter and an openable and
closable passage; the method comprising: inserting a capsule into
the capsule holder; connecting the capsule holder to the infusion
chamber; introducing liquid into the capsule so that the liquid and
tea material mix and flow into the infusion chamber and brew the
beverage; and then opening the passage to allow the beverage to
flow from the infusion chamber through the filter and out through
the passage. A capsule containing tea material for use in the
method is also provided, the capsule comprising a body part, which
is a single, impermeable piece which defines a cavity with a volume
of from 10 to 24 cm.sup.3.
Inventors: |
Cross; David Murray;
(Letchworth, GB) ; Paton; Michael; (Royston,
GB) ; Popa; Cristian Simion; (Royston, GB) ;
Smith; Alistair David; (Bangkok, TH) ; Toon; Daniel
Thomas; (Epping, GB) ; Wilby; Terence John;
(Royston, GB) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Conopco, Inc., d/b/a UNILEVER |
Englewood Cliffs |
NJ |
US |
|
|
Assignee: |
Conopco, Inc., d/b/a
UNILEVER
Englewood Cliffs
NJ
|
Family ID: |
48703593 |
Appl. No.: |
14/408624 |
Filed: |
July 2, 2013 |
PCT Filed: |
July 2, 2013 |
PCT NO: |
PCT/EP2013/063947 |
371 Date: |
December 17, 2014 |
Current U.S.
Class: |
426/108 ;
426/115; 426/435; 99/295 |
Current CPC
Class: |
A23V 2002/00 20130101;
A47J 31/0615 20130101; A47J 31/407 20130101; A47J 31/06 20130101;
Y02W 30/80 20150501; A47J 31/0642 20130101; A47J 31/4492 20130101;
A23F 3/18 20130101; A47J 31/0605 20130101; A47J 31/44 20130101;
A23L 2/52 20130101; A23F 5/262 20130101; B65D 2203/00 20130101;
B65D 85/8043 20130101; G01N 27/025 20130101; Y02W 30/807 20150501;
B65D 85/804 20130101 |
International
Class: |
A23F 3/18 20060101
A23F003/18; A47J 31/46 20060101 A47J031/46; B65D 85/804 20060101
B65D085/804; A47J 31/40 20060101 A47J031/40 |
Foreign Application Data
Date |
Code |
Application Number |
Jul 6, 2012 |
EP |
12175405.5 |
Jul 6, 2012 |
EP |
12175406.3 |
Mar 21, 2013 |
EP |
13160324.3 |
Mar 21, 2013 |
EP |
13160325.0 |
Mar 21, 2013 |
EP |
13160326.8 |
Mar 21, 2013 |
EP |
13160328.4 |
Mar 21, 2013 |
EP |
13160342.5 |
Claims
1. A method of preparing a tea-based beverage in a brewing device
(1), the device comprising: an infusion chamber (10) with a bottom
rim (12) which defines an opening; a capsule holder (20) for
receiving a capsule (30), the capsule holder comprising a sidewall
(24) having an upper rim (23), a filter (25) and an openable and
closable passage (29) on the opposite side of the filter from the
upper rim; the method comprising the steps of: a) inserting a
capsule (30) containing tea material into the capsule holder (20);
b) connecting the upper rim (23) of the capsule holder (20) to the
bottom rim (12) of the infusion chamber (10); c) introducing liquid
into the capsule (30) and releasing the tea material from the
capsule so that the liquid and tea material mix and flow into the
infusion chamber (10) so as to brew the beverage; d) after brewing
has taken place, opening the passage (29) in the capsule holder
(20) to allow the beverage to flow from the infusion chamber (10)
through the filter (25) and out through the passage.
2. A method according to claim 1 wherein the liquid is water at a
temperature in the range of 80 to 95.degree. C.
3. A method according to claim 1 wherein the capsule has a lid in
which two openings are made, one to introduce liquid and the other
to release liquid and tea material into the infusion chamber.
4. A method according to claim 3 wherein the openings are made as
the upper rim of the capsule holder is connected to the bottom rim
of the infusion chamber, wherein: the opening to introduce liquid
is made by pushing the lid against a static needle (42), so that
the static needle pierces the lid and so that the liquid can enter
the capsule through the needle and; the opening to release liquid
and tea material is made by pushing the lid against an opening
member (40).
5. A brewing device (1) comprising an infusion chamber (10) with a
bottom rim (12) which defines an opening; a capsule holder (20) for
receiving a capsule (30), the capsule holder comprising a sidewall
(24) having an upper rim (23), a filter (25) and an openable and
closable passage (29) on the opposite side of the filter from the
upper rim; means for moving the capsule holder and/or the infusion
chamber so that the upper rim (23) of the capsule holder is
connected to the bottom rim (12) of the infusion chamber; means
(42) for introducing liquid into the capsule so that the liquid and
tea material can mix and flow into the infusion chamber so as to
brew a beverage; a valve (21) for opening the passage in the
capsule holder to allow the beverage to flow from the infusion
chamber through the filter and out through the passage.
6. A device according to claim 5 wherein the capsule holder
comprises a separable receptacle (70) and a strainer (72) in which
the filter (25) is situated.
7. A capsule (30) for use in a brewing device, the capsule
comprising: a body part (31), which defines a cavity (35), a lid
(32) which is attached to the body part (31), tea material (36)
enclosed within the capsule, wherein the volume of the cavity is
from 10 to 24 cm.sup.3, preferably 12 to 19 cm.sup.3, and wherein
the body part is a single, impermeable piece, wherein in use in a
beverage machine it is adapted for, brewing liquid does not enter
through one side and exit through the other, and wherein the lid
comprises pre-formed weaknesses arranged to form an opening when
pushed against a blunt opening member.
8. A capsule according to claim 7 wherein the body part (31) has a
flange (33) and wherein the lid (32) is attached to the flange
(33).
9. A capsule according to claim 7 wherein the cavity (35) has a
generally circular cross-section.
10. A capsule according to claim 9 wherein the depth of the cavity
is from 10 to 20 mm and the diameter of the cavity is from 30 to 45
mm.
11. A capsule according to claim 10 wherein the lid is from 45 to
60 mm in diameter, preferably 47 to 58 mm.
12. A capsule according to claim 7 wherein the lid comprises
metallic foil, preferably a laminate of aluminum and
polyethylene.
13. A capsule according to claim 7 wherein the lid has
perforations.
14. A method according to claim 1 wherein the capsule is a capsule
according to claim 7.
15. A device according to claim 5 containing a capsule according to
claim 7.
16. Use of a capsule according to claim 7 for preparing a
beverage.
17. A multipack containing a plurality of capsules according to
claim 7.
Description
TECHNICAL FIELD OF THE INVENTION
[0001] The present invention relates to a method, a device and a
capsule for brewing a beverage. In particular, the invention
relates to infused tea-based beverages that are brewed in a device
having an infusion chamber.
BACKGROUND TO THE INVENTION
[0002] Beverages such as tea and coffee are usually prepared in the
home using ground coffee, tea bags or loose-leaf tea. However, the
long brewing time required and the mess that is produced are
inconvenient. Therefore brewing devices have been devised which
provide a convenient, rapid and consumer-friendly way of brewing
such beverages. The beverage material is typically provided in a
single use capsule or other container which is disposed of after
brewing the beverage. For coffee beverages the capsule itself
typically functions as the brewing chamber. The volume of the
capsule is normally less than that of the final beverage, so it is
necessary for the brewing water to flow through the capsule. This
is achieved by having a filter in the capsule so that the brewed
beverage can be dispensed whilst the beverage material is retained,
and is disposed of together with the capsule.
[0003] This method, however, is not well-suited for brewing tea, as
tea leaves require a larger volume in which to infuse. Therefore
devices for brewing tea have been designed which have a separate,
larger infusion chamber. For example, WO 2007/042485 discloses a
device for preparing an infused beverage, having an infusion
container for containing liquid. A cartridge containing tea leaves
is introduced into a cavity in the device. The bottom part of the
cartridge comprises a liquid-permeable filter. The infusion
container and the cavity communicate with each other, so that when
liquid is poured into the infusion container it flows to the
cartridge. The tea leaves are thus immersed in the liquid and
infusion takes place. After infusion has taken place, a passage
communicating with the cavity is opened to let the infused liquid
flow from the infusion container through the cavity and through the
filter of the cartridge to the passage. The spent tea leaves are
collected in the cartridge and are removed from the cavity together
with the cartridge. Whilst the infusion chamber allows space for
tea leaves to infuse, this method has a number of disadvantages. In
particular the cartridge must firstly provide sufficient area for
the filter to allow the beverage to be dispensed in a short time
once brewing has taken place, and secondly have sufficient volume
to contain the spent tea leaves which swell during infusion,
typically to around four times their dry volume. Thus the cartridge
has to be relatively large. It also has to be sufficiently strong
to support the weight of the spent tea leaves when it is removed
from the device. Thus a substantial amount of material (e.g.
plastic) is required to make the capsule. Furthermore, the capsule
body and filter are typically made from different materials, so the
capsule cannot be easily recycled. These are both undesirable from
the point of view of cost and also environmental impact. Hence it
is an object of the present invention to overcome these
disadvantages.
BRIEF DESCRIPTION OF THE INVENTION
[0004] The present invention solves these problems by locating the
filter in the capsule holder rather than in the capsule.
Accordingly, in a first aspect, the present invention provides a
method of preparing a tea-based beverage in a brewing device, the
device comprising: [0005] an infusion chamber with a bottom rim
which defines an opening; [0006] a capsule holder for receiving a
capsule, the capsule holder comprising a sidewall having an upper
rim, a filter and an openable and closable passage on the opposite
side of the filter from the upper rim;
[0007] the method comprising the steps of: [0008] a) inserting a
capsule containing tea material into the capsule holder; [0009] b)
connecting the upper rim of the capsule holder to the bottom rim of
the infusion chamber; [0010] c) introducing liquid into the capsule
and releasing the tea material from the capsule so that the liquid
and tea material mix and flow into the infusion chamber so as to
brew the beverage; [0011] d) after brewing has taken place, opening
the passage in the capsule holder to allow the beverage to flow
from the infusion chamber through the filter and out through the
passage.
[0012] In a second aspect the invention provides a brewing device,
the device comprising [0013] an infusion chamber with a bottom rim
which defines an opening; [0014] a capsule holder for receiving a
capsule, the capsule holder comprising a sidewall having an upper
rim, a filter and an openable and closable passage on the opposite
side of the filter from the upper rim; [0015] means for moving the
capsule holder and/or the infusion chamber so that the upper rim of
the capsule holder is connected to the bottom rim of the infusion
chamber; [0016] means for introducing liquid into the capsule so
that the liquid and tea material can mix and flow into the infusion
chamber so as to brew a beverage; and [0017] a valve for opening
the passage in the capsule holder to allow the beverage to flow
from the infusion chamber through the filter and out through the
passage.
[0018] In a third aspect, the invention provides a capsule for use
in a brewing device, the capsule comprising: [0019] a body part,
which defines a cavity, [0020] a lid which is attached to the body
part, and [0021] tea material enclosed within the capsule,
[0022] wherein the volume of the cavity is from 10 to 24 cm.sup.3
and wherein the body part is a single, impermeable piece.
[0023] In a preferred embodiment of the third aspect, the capsule
comprises: [0024] a body part, which defines a cavity and which has
a flange, [0025] a lid which is attached to the flange, and [0026]
tea material enclosed within the capsule,
[0027] wherein the volume of the cavity is from 10 to 24 cm.sup.3
and wherein the body part is a single, impermeable piece.
[0028] In a fourth aspect, the invention provides the use of
capsule of the third aspect of the invention for preparing a
beverage.
[0029] By having the filter in the capsule holder rather than in
the capsule, the capsule holder can perform the many of the
functions performed in the prior art by the capsule, and thus the
functionality required of the capsule is significantly reduced.
Firstly, since the beverage is filtered through the capsule holder,
there is no need for the capsule to contain a filter or provide
sufficient area for the filter; there is also no need to puncture
or otherwise open the capsule on two opposite sides. Secondly,
there is no need for the capsule to hold the spent tea leaves.
Thirdly, the capsule does not need to form a water-tight connection
with the infusion chamber. In fact, the capsule is immersed in the
brewing liquid. Thus the capsule can be much simpler, smaller and
can have thinner walls since it only needs to be large enough and
strong enough to contain the dry tea leaves.
DETAILED DESCRIPTION OF THE INVENTION
[0030] As used herein the term "tea material" refers to tea plant
material, herb plant material or a mixture thereof. For the
avoidance of doubt, the term "tea material" does not include coffee
material. The term "tea plant material" refers to leaf, bud and/or
stem material from Camellia sinensis var. sinensis and/or Camellia
sinensis var. assamica. The tea plant material may be substantially
fermented (i.e. black tea), partially fermented (i.e. oolong tea)
or substantially unfermented (i.e. green tea or white tea). It may
also be a blend of one or more of the aforementioned tea plant
materials. Other ingredients which are commonly used to flavour
leaf tea products may also be combined with the tea plant material
(e.g. bergamot, citrus peel and the like). The term "herb plant
material" refers to material which is commonly used as a precursor
for herbal infusions. Preferably the herb plant material is
selected from chamomile, cinnamon, elderflower, ginger, hibiscus,
jasmine, lavender, lemongrass, mint, rooibos (obtained from
Aspalathus linearis), rosehip, vanilla and verbena. The tea
material may additionally comprise fruit pieces (e.g. apple,
blackcurrant, mango, peach, pineapple, raspberry, strawberry
etc).
[0031] Preferably the tea material is dried and has a moisture
content of less than 30 wt %, more preferably less than 20 wt % and
most preferably from 0.1 to 10 wt %. Preferably the tea material
particles have a size (i.e. longest diameter) of from about 2 to
about 10 mm, preferably 3 to 7 mm.
[0032] The term "beverage" refers to a substantially aqueous
drinkable composition which is suitable for human consumption.
Preferably the beverage comprises at least 85% water by weight of
the beverage, more preferably at least 90% and most preferably from
95 to 99.9%. Preferably the beverage comprises from 0.04 to 3%,
more preferably from 0.06 to 2%, most preferably from 0.1 to 1% by
weight tea solids.
[0033] The term "brewing" refers to the addition of a liquid,
particularly hot water, to tea material, so that steeping or
soaking the tea material in the liquid releases soluble substances
into the liquid (e.g. flavour and/or aroma molecules) thereby to
form a beverage. Brewing may be carried out at any temperature, but
preferably in the range of 80 to 95.degree. C.
[0034] The term "infusion chamber" means a vessel in which infusion
of tea material takes place, and which is large enough both to
allow the tea material to move around in the liquid during
infusion, and also to contain a substantial part (i.e. at least
50%) of the volume of the final beverage. The term "infusion
chamber" therefore does not refer to capsules inside which brewing
takes place, as is typically the case in coffee machines.
[0035] The term "capsule" refers to a rigid or semi-rigid container
in which tea material is or may be packaged, for example a capsule,
cartridge, pod, or the like.
[0036] The present invention will now be described with reference
to the figures, wherein:
[0037] FIG. 1 shows a brewing device according to the
invention.
[0038] FIG. 2 is a schematic diagram showing the main functional
components of the device.
[0039] FIG. 3 shows the device of FIG. 1 with the capsule holder in
its lowered position.
[0040] FIG. 4 shows the device as in FIG. 3, now with a capsule
inserted into the capsule holder.
[0041] FIG. 5 shows a first embodiment of the capsule holder
removed from the device.
[0042] FIG. 6 shows a second embodiment of the capsule holder
removed from the device, and containing a capsule.
[0043] FIG. 7 shows (a) a side view of a capsule, (b) a perspective
view of a capsule without a lid and (c) with a lid.
[0044] FIG. 8 shows views from above of capsules having various
generally elliptical shaped flanges.
[0045] FIG. 9 shows the manifold of the infusion chamber with an
opening member for opening the lid of the capsule.
[0046] FIG. 1 shows one non-limiting embodiment of a brewing device
according to the invention. The device 1 has a casing 2 with a
front side 3 and a rear side 4. An infusion chamber 10 and a
capsule holder 20 are located at the front side of the device. The
infusion chamber 10 has a bottom rim 12 which defines an opening in
its lower side. The infusion chamber may have an opening in its top
side which is covered with a removable lid 15, or it may be
constructed as a vessel without an opening in its top side. The
capsule holder 20 is designed to receive a capsule. It is located
in a support 6 and preferably has a handle 22. The capsule holder
is preferably substantially circular when viewed from above, which
provides for easy cleaning since there are no corners in which tea
leaves could become trapped.
[0047] In FIG. 1, the capsule holder 20 is shown in position for
brewing, i.e. so that the upper rim 23 of the capsule holder is in
water-tight contact with the bottom rim 12 of the infusion chamber
10. The infusion chamber 10 is supported and held in place by a
manifold (not shown). A water reservoir, heater, and pump (not
shown) are located inside the rear 4 of the casing. At the bottom
of the front side 3 of the casing there is a tray 8 on which a cup
9 is placed when the beverage is dispensed. A dispensing spout 7 is
positioned beneath the capsule holder.
[0048] FIG. 2 is a schematic diagram showing the main functional
components of the device. Water from the reservoir 50 is fed to the
infusion chamber 10 via a water filter 52, a water pump 54, a
heater 56 and a valve 57. The heater is preferably a flow-though
heater. The valve 57 controls the route the water takes between the
heater 56 and the infusion chamber 10. For example, the water may
firstly be pumped to the infusion chamber 10 via the capsule 30 in
order to brew a beverage 60. Subsequently, the valve 57 can
re-direct the water such that it enters the brewing chamber 10 via
a rinse head 18 in order to rinse and/or clean the brewing chamber
10. There may also be an air pump 58 which can pump air to the
infusion chamber, for example via the capsule 30 which is located
in the capsule holder 20, or via the capsule holder itself. The
spout 7, cup 9 and tray 8 are located beneath the capsule holder
20.
[0049] FIG. 3 shows the device of FIG. 1 with the capsule holder 20
lowered so that its upper rim 23 is separated from the bottom rim
12 of the infusion chamber. The capsule holder 20 is preferably
removable from the support 6 so that a capsule can be easily
inserted, and also for ease of cleaning. FIG. 4 shows the device
with a capsule 30 inserted into the capsule holder 20, which is in
the lowered position.
[0050] FIG. 5 shows one embodiment of a capsule holder removed from
the device: (a) in a perspective view and (b) in cross-section. The
capsule holder 20 has a sidewall 24 with an upper rim 23 and a base
26. For ease of cleaning, it is important that the capsule holder
does not have corners or gaps in which tea leaves can become
trapped. Therefore the sidewall 24 is preferably circular when
viewed from above. A filter 25 is located inside the capsule
holder. One or more protrusions 28 on the inside of the sidewall 24
and/or the base 26 support the capsule 30 above the filter 25. The
capsule does not cover the whole of the area inside the upper rim
of the capsule holder, so that there is a route for the brewed
beverage to pass from the infusion chamber to the filter. Beneath
the filter 25 is a passage 29 through which the beverage flows
during dispensing and which is closed by a drain valve 21 during
brewing. The filter preferably consists of a fine mesh made, for
example, of stainless steel, nylon, polyester or PTFE. The mesh
size must be sufficiently small to catch small pieces of tea
material but large enough to ensure that draining is not too slow.
Preferably, the mesh size is from 100 to 500 microns, more
preferably 150 to 300 microns. Preferably the filter (when in its
normal position in the device) is inclined to the horizontal at an
angle of from 5 to 45.degree., preferably from 10 to 30.degree.,
such as about 20.degree.. Having the filter at an angle to the
horizontal has two advantages: firstly it presents a larger surface
area, and hence increases the speed of draining. Secondly tea
material collects at the bottom of the sloped filter while leaving
the upper part clear of tea material so that the beverage drains
freely through it.
[0051] FIG. 6 shows perspective views of a second embodiment of the
capsule holder 20 which consists of two separable parts, a
receptacle 70 and a strainer 72. FIG. 6(a) shows the capsule holder
when assembled with a capsule 30 in place, and FIG. 6(b) shows the
capsule, strainer and receptacle separated. The receptacle 70 has a
sidewall 24 and a base 26. Again, the sidewall is preferably
circular when viewed from above. Located in the base 26 is a
passage 29 through which the beverage flows during dispensing and
which is closed by a drain valve (not shown) during brewing. The
receptacle 70 has a handle 22.
[0052] The strainer 72 has a base 73, a rim 74 and a handle 75. One
or more protrusions 78, such as a shelf on the inside of the rim
74, support the capsule 30 and hold it in place above the base. At
least part of the base 73 is made up of a filter 25. In the
preferred embodiment shown, the part of the base 73 which is
located underneath the capsule is solid whilst the rest of the base
consists of the filter. The solid part may also serve to support
the capsule. The filter preferably consists of a fine mesh made,
for example, of stainless steel, nylon, polyester or PTFE. The mesh
size must be sufficiently small to catch small pieces of tea
material but large enough to ensure that draining is not too slow.
Preferably, the mesh size is from 100 to 500 microns, more
preferably 150 to 300 microns.
[0053] As shown in FIG. 6(a), in use the strainer 72 rests on the
receptacle and is supported by the sidewall 24. The rim 74 of the
strainer forms the upper rim 23 of the capsule holder 20. The
strainer covers the whole of the top of the receptacle 70, so that
liquid cannot pass between the rim 74 of the strainer and the
sidewall 24 of the receptacle, and hence can only enter the
receptacle 70 by passing through the filter. The filter prevents
spent tea leaves from entering the receptacle 70. Preferably the
rim 74 is made from an elastomeric material. Thereby it is in
effect a gasket which forms seals both between the receptacle and
the strainer, and also between the capsule holder and the infusion
chamber.
[0054] This embodiment has the advantage that the strainer and
receptacle can be easily separated for cleaning. Moreover, in order
to empty out spent tea leaves from the capsule holder, it is only
necessary to remove the strainer and tip the spent leaves out from
it.
[0055] Preferably the handle 75 of the strainer is larger than and
overlaps the handle 22 of the receptacle. When the strainer is
located in the receptacle, the handle 75 of the strainer sits on
top of handle 22 of the receptacle, as shown in FIG. 6(a). This
allows the receptacle and strainer to be picked up together, by
gripping them from above and below. Nonetheless, the strainer can
be easily removed from the receptacle by gripping the edges of its
handle 75 where it extends beyond the handle 22 of the
receptacle.
[0056] The handle 75 of the strainer may optionally have a
projection 77 on its lower side, which rests in a corresponding
hollow 79 in the top side of the handle 22 of the receptacle. This
helps to locate the strainer correctly with respect to the
receptacle. The strainer may optionally have a lip (not shown) on
its rim, for example located opposite the handle, which rests in a
corresponding notch in the top of the sidewall of the receptacle.
This helps to locate the strainer correctly with respect to the
receptacle, and also to support it.
[0057] FIG. 7(a) shows a side view of a capsule 30. The capsule
comprises a body part 31 and a lid 32. The body part 31 defines a
cavity 35 in which the tea material 36 is placed. The lid is
attached to the body part so as to enclose the tea material 36
within the capsule. The functionality required of the capsule is
significantly reduced compared to known capsules, because the
capsule does not contain a filter. The brewing liquid does not need
to enter through one side and exit through the other, so there is
no need to puncture or otherwise make an opening in the body part
of the capsule. Thus the construction of the capsule is greatly
simplified. Thus the body part is a single, impermeable piece and
does not contain any means (for example a filter, or an openable or
weakened area) for allowing liquid to enter or exit the capsule
through the body part. The body part is preferably made from
plastic or aluminium. It may be formed for example by injection
moulding or by thermoforming.
[0058] The cavity 35 is preferably generally circular in
cross-section, when viewed from above, as shown in FIG. 7(b). This
shape is convenient from the point of view of manufacture and also
for filling tea material into the capsule. It also facilitates
release of the tea material from the capsule during brewing, since
there are no corners or other areas where the tea material could
become trapped. "Generally circular" does not require that the
cavity has an exactly circular cross-section; thus for example it
could have small indents, provided that there are no narrow
recesses in which tea material could become trapped.
[0059] The body part preferably comprises a flange 33, and the lid
is preferably attached to the flange, e.g. by heat-sealing, thereby
enclosing the tea material. In order to provide sufficient area to
attach the lid securely, the flange is preferably at least 3 mm
wide. The flange 33 preferably also serves to support the capsule
in the capsule holder by resting on the protrusions on the inside
the capsule holder, described above. Thus the flange is preferably
shaped and sized to match its intended location in the capsule
holder.
[0060] Since the capsule only needs to be large enough to contain a
single serving of the dry tea material it can be much smaller than
known capsules. Thus the internal volume of the capsule (i.e. the
volume of the cavity) is from 10 to 24 cm.sup.3, preferably 12 to
19 cm.sup.3, most preferably from 14 to 18 cm.sup.3. Moreover, the
capsule only needs to be strong enough to support dry tea material,
and not wet spent tea material. Thus the body part of the capsule
can also have relatively thin walls.
[0061] The reduced capsule size means that the amount of material
(e.g. plastic) needed to make the capsule is significantly reduced.
This has environmental and cost advantages. Furthermore, the
capsule body part can be more easily recycled because it is made of
a single material, unlike typical capsules having a filter. A small
capsule also has the advantage of taking up less space during
transport and during storage, for example in a consumer's
cupboard.
[0062] The cavity must not be so shallow that tea material bounces
out of it during filling. Thus the depth of the cavity is
preferably at least 10 mm, more preferably at least 13 mm. On the
other hand, the cavity must not be so deep that it is difficult to
remove the tea material from the capsule at the start of brewing.
Thus the depth of the cavity is preferably at most 20 mm, more
preferably at most 18 mm. It is easier to remove the tea material
from a cavity with a depth in the upper part of this range when the
volume of the cavity is also towards the upper end of its range
(i.e. when the cavity is not both deep and narrow).
[0063] The cross-sectional area and diameter of the cavity are
related to the required volume and depth. Consequently, the
diameter of the cavity is preferably from 30 to 45 mm. The lid,
which overlaps with or covers the flange as well as covering the
cavity, is therefore preferably from about 45 to 60 mm in diameter,
more preferably 47 to 58 mm. The lid is preferably shaped to
generally match the shape of the flange.
[0064] The lid is preferably made of a thin film, more preferably
metallic foil or a laminated foil, most preferably a laminate of
aluminium foil and polyethylene. Preferably the lid has
perforations in order to facilitate opening the capsule to inject
water and release the tea material, as will be described below.
More preferably the lid 32 has a line of perforations 34 in the
form of a curve, with sections which extend backwards from the ends
of the curve, as shown in FIG. 7(c). This configuration produces a
well-defined opening when the lid is pushed against a blunt opening
member (described below), which allows the tea leaves to be
released from the capsule. The cut:tie ratio of the perforations
should be such that they do not burst too easily, for example
during transport, but nonetheless open without requiring too great
a force. For example, for an aluminium foil/polyethylene laminate
lid, a cut:tie ratio of around 1:2 is suitable.
[0065] Typically the capsules are provided to the consumer in
air-tight secondary packaging, for example as multipacks containing
a plurality of capsules (e.g. ten). The multipacks may contain
packages of a single type, or a mixture of packages containing
different types of tea (e.g. green tea, black tea, herbal tea).
Having a perforated lid has a further advantage in that some of the
tea aroma is released from the tea material inside the capsule into
the space inside the secondary packaging. Thus the consumer obtains
the aroma of tea on opening the secondary pack.
[0066] In a preferred embodiment, the cavity has a generally
circular cross-section, but the flange is elongated, for example it
is generally elliptical in shape, or is defined by two intersecting
circular arcs. "Generally elliptical" does not require that the
flange is exactly elliptical. The flange has a radius of curvature
that is similar to the radius of the inside of the sidewall 24 of
the capsule holder, so that the shape of the flange generally
corresponds to the shelf. Nonetheless, small variations from an
elliptical shape can be accommodated whilst there is still
sufficient overlap between the flange and the shelf to support the
capsule. Some examples of generally elliptical shapes are shown in
FIG. 8. This shape of flange allows the capsule to be supported by
the shelf 78 on the inside of the sidewall of the capsule holder.
This avoids the need for supporting ribs or protrusions inside the
capsule holder, which could trap tea leaves, and hinder cleaning.
The ratio of the longest diameter of the flange to the shortest
diameter of the flange is preferably from 1.2:1 to 1.5:1. A minimum
ratio of 1.2:1 gives plenty of space for the brewed beverage to
pass by the capsule, and a maximum ratio of 1.5:1 means that the
capsule can be large enough to contain sufficient tea material,
without requiring an excessively large capsule holder. Most
preferably the flange of the capsule is defined by two intersecting
circular arcs each having a radius of curvature (R) which is
substantially half of the internal diameter (D) of the capsule
holder, as shown in FIG. 8(b). This shape of flange corresponds to
the shelf 78 on the inside of the sidewall of the capsule holder.
In this embodiment, the shape of the lid is preferably also defined
by two intersecting circular arcs, but with truncated ends 38, as
shown in FIG. 7(c). The length of the lid between the two truncated
ends is from 47 to 58 mm, and the maximum width of the lid is from
45 to 50 mm. The capsule is symmetrical (in particular it has
180.degree. rotational symmetry about a vertical axis). There are
preferably two sets of perforations in the lid, arranged
symmetrically, as shown in FIG. 7(c), so that the capsule can be
placed in the capsule holder in either of two orientations.
[0067] In a preferred embodiment, the body part of the capsule is
transparent, so that the tea material inside the capsule is
visible. This is attractive to the consumer, and also has the
advantage that the contents can be inspected for quality control
purposes after filling using optical means, rather than, for
example, by weight.
[0068] In use, the device functions as follows. With the capsule
holder in its lowered position, the user removes the capsule holder
from the support, or in the second embodiment of the capsule holder
shown in FIG. 6, the user may just remove the strainer from the
receptacle. A capsule containing tea material is placed into the
capsule holder so that it rests on the protrusions on the inside of
the sidewall and/or the base of the capsule holder. The protrusions
support the capsule and preferably also locate it in the correct
position.
[0069] The capsule holder is then replaced on the support. Next the
user raises the support, for example by pressing a button on the
device which activates an actuator. The capsule holder travels
vertically upwards until it connects with the infusion chamber, and
forms a water-tight seal. In an alternative embodiment, the
infusion chamber could move down towards the capsule holder.
[0070] In the context of the present invention, `connecting the
upper rim of the capsule holder to the bottom rim of the infusion
chamber` and `the upper rim is connected to the bottom rim of the
infusion chamber` should be understood to mean that upper rim of
the capsule holder and the bottom rim of the infusion chamber form
a water-tight contact, so that the capsule holder and infusion
chamber form a vessel in which the brewing liquid can be held while
brewing takes place. The capsule holder and infusion chamber may be
connected by means of an intermediate member such as a gasket (for
example a ring made of rubber or other compliant material located
on the upper rim of the capsule holder and/or the bottom rim of the
infusion chamber) in order to provide a good seal. The infusion
chamber and the capsule holder form a space for brewing when
connected. Preferably the volume of the space for brewing is at
least 75%, more preferably at least 90% of the volume of the final
beverage.
[0071] The device may have means for recognizing a capsule and/or
reading information from a code associated with the capsule or the
capsule holder. Different codes may be associated with different
types of tea (e.g. green tea, black tea, herbal tea etc.). This
allows the capsule to be recognized by the device, so that the
device can automatically set the parameters for the brewing
operation, such as the brewing time, water temperature etc. It also
allows the device to be programmed so that it only operates if the
correct type of capsule is present. Thus a valid code signifies
that an expected type of capsule is present, and an invalid code
signifies an unexpected type of capsule, a capsule that has already
been used or that no capsule is present. The recognition system can
be of any suitable type, such as mechanical interlocking between
the capsule and the capsule holder; optical recognition (e.g. by
means of colour, fluorescence or bar code), electrical, magnetic,
radio-frequency identification (RFID) chip etc.
[0072] Optionally, the device may also have means for allowing the
user to adjust the parameters of the brewing operation, such as the
brewing time, the receptacle size etc. The means may suitably
consist of buttons or other inputs on the device, together with a
control system.
[0073] The lid of the capsule needs to be opened or removed in
order to release the tea material. Preferably the lid is opened
automatically by the device after the capsule has been inserted
into the capsule holder, e.g. as the upper rim of the capsule
holder is connected to the bottom rim of the infusion chamber.
Preferably, two openings are made in the lid, one to introduce
liquid into the capsule and the other to release liquid and tea
material into the infusion chamber. However, because the capsule
does not have a filter, there is no need to puncture or otherwise
make an opening in the base of the capsule.
[0074] In a preferred embodiment, shown in FIG. 9, the lid is
opened by pushing it against one or more static opening members
when the capsule holder travels upwards to connect with the bottom
rim of the infusion chamber. The lid 32 is pushed against a static
opening member 40 located on the infusion chamber manifold 16. The
function of the member is to create an opening in the lid in order
to release liquid and tea material. This can be achieved by a
member with a sharp edge which cuts or punctures the lid.
Alternatively, the lid may have pre-formed weaknesses, such as
perforations 34 which reduce the force required to open it. In this
case, the member 40 can be blunt, for example a wire. Preferably
the member is angled or has a sloped part 41 so that as it moves
into the capsule, the flap formed by opening the lid is pushed away
from the opening and held out of the way whilst the tea material is
released from the capsule.
[0075] In the preferred embodiment shown in FIG. 9, a second
opening for introducing liquid into the capsule is made by pushing
the lid against a static needle 42 consisting of a tube with a
pointed end. The needle 42 pierces the lid. Water is then pumped
from the reservoir to the heater, which is preferably a flow-though
heater. The resulting hot water (and optionally steam) is then
pumped to the capsule and enters it through the needle. The influx
of hot water pushes the tea material out from the capsule through
the opening made by the opening member 40 and into the infusion
chamber 10.
[0076] The heater and pump are controlled so that the target brew
temperature (which is typically in the range 80.degree. C. to
95.degree. C.) is achieved in the infusion chamber. Typically the
water flow rate is in the range of 200 to 400 ml/min, and the
volume of water is 150 to 300 ml, depending on the desired size of
the beverage.
[0077] Preferably the infusion chamber 10 is made of transparent
material such as glass, or transparent plastic, so that the user
can see the motion of the tea material (such as tea leaves) whilst
the beverage is brewing. Most preferably, the infusion chamber is
made of Tritan.TM. copolyester because this material is transparent
and has been found to have good resistance to staining. Air may be
pumped into the capsule holder 20 (e.g. via the static needle) or
directly into the infusion chamber 10 to create bubbles in the
water and thereby agitate the tea material. This not only enhances
the visual appearance, but also aids infusion and helps to prevent
the tea material from sticking to the sides of the infusion
chamber. Moreover, the introduction of air releases aroma which can
optionally be vented via a tube, which for example, has an outlet
near to the dispensing spout or near the top of the infusion
chamber, thereby providing the user with the aroma of tea during
brewing. The brewing time, which typically ranges from 10 to 120
seconds, is preferably set by user input and/or information read
from the capsule.
[0078] Once brewing has taken place for the required time, the
drain valve 21 located in the base of the capsule holder 20 is
opened, allowing the beverage to drain from the infusion chamber.
Preferably the opening of the drain valve is controlled
automatically by the machine. The beverage flows from the infusion
chamber through the filter 25 located in the capsule holder below
the capsule, through the passage 29, and finally into a cup 9 which
the user has already placed onto the tray 8. Tea material is
prevented from entering the cup 9 by the filter 25.
[0079] Optionally, there may be a dispensing spout 7 positioned
beneath the capsule holder as shown in FIG. 1, so that the beverage
is dispensed through the drain valve and out through the spout.
Thus, instead of being dispensed vertically downwards into the
receptacle, the beverage follows an arc, similar to that of tea
poured from the spout of a tea pot. This enhances the "theatre"
provided by the machine for the user, and also emphasizes the
"tea-ness" of the beverage, as distinct from coffee making
machines.
[0080] After the beverage has been dispensed, the spent tea
material may be rinsed from the wall of the brew chamber with
further hot water. Preferably the rinsing water is introduced
through rotating rinse jets 18 located near the top of the infusion
chamber. Better rinsing is achieved by rotating rinse jets than
static ones. In a preferred embodiment, rinsing takes place
immediately after the beverage has been dispensed, and the rinse
water is also dispensed into the receptacle and becomes part of the
beverage. This removes the need for separate disposal of the rinse
water. In this case, the rinse water provides around 15-30% of the
total volume of the beverage, e.g. the volume of rinse water used
is around 50 ml.
[0081] Finally, after the beverage has been dispensed, the capsule
holder is lowered, preferably automatically, or alternatively by
the user, for example by activating a button. The user then removes
the capsule holder from the support, using the handle 22, or in the
second embodiment of the capsule holder shown in FIG. 6 the user
may just remove the strainer from the receptacle. The used capsule
and spent tea leaves are then disposed of, and the capsule holder
can be rinsed. Since the capsule holder is removable from the
brewing device, it is easy to clean. The capsule holder is then
returned to the support, ready for the next use.
[0082] The device can be cleaned, for example by running a rinse
cycle with no tea material or by running a cycle with a cleaning
material, for example sodium percarbonate. The cleaning material
can be provided in a capsule, or alternatively as a tablet which is
simply placed in the capsule holder.
[0083] The various features of the embodiments of the present
invention referred to in individual sections above apply, as
appropriate, to other sections mutatis mutandis. Consequently
features specified in one section may be combined with features
specified in other sections as appropriate. Various modifications
of the described modes for carrying out the invention which are
apparent to those skilled in the relevant fields are intended to be
within the scope of the following claims.
* * * * *