Patent Application
20240286825
The present invention is directed to a capsule for preparing a beverage product like coffee, tea, flavored water, minerally enriched water, soup etc. The invention is further directed to a system comprising such a capsule and a beverage preparation machine. The present invention is also directed to a method for preparing a beverage product using such a capsule and such a system.
It is known in the prior art to use a beverage preparation machine for receiving a capsule, for delivering a liquid into the capsule where it mixes with a comestible product, and for dispensing the mixed beverage product. Some known capsules have a membrane or a specific surface bearing an optical code, which can be sensed by a sensor like a camera of the beverage preparation machine and which carries capsule information. A known beverage preparation machine comprises a control unit for setting the preparation parameters and/or controlling the delivery of liquid into the capsule in accordance with the capsule information.
However, the beverage preparation machine may contain moisture, like residual liquid or beverage product, in the chamber where the capsule is received. Such moisture might be present between the camera and the optical code, thus impairing the sensing of the optical code by the camera. As a result, the control unit can thus not receive the capsule information carried by the optical code. This might in turn entail that the beverage preparation machine cannot properly prepare the beverage product or might stop the preparation of the beverage product.
It is thus an object of the present invention to provide a capsule, a system and a method, which allow for, or at least contribute to, a highly reliable and, advantageously, quick sensing of a code carried by the capsule, in particular when moisture is present in the beverage preparation machine.
According to an aspect, the present invention is directed to a capsule, for preparing a beverage product, comprising:
Thus, the capsule according to this aspect enhances the reliability of the sensing of the code, since the absorption region may absorb some moisture that could otherwise impair the sensing of the code by the sensor. The sensor may thus reliably sense the code, since there is no or not much moisture in between the sensor and the code.
The moisture absorption-ability may be determined by the test procedure ASTM D570-98(2018) usually referred to as Water Absorption 24 Hour/Equilibrium. As a general description of this test, the specimen (e.g., the absorption region or rest of the membrane) is dried in an oven for a specified time and under a specified temperature.
Then, the dried specimen is cooled in a desiccator for a specified cooling time and under a specified temperature. Immediately upon cooling, the specimen is weighed a first time to measure its dry weight. Then, the specimen is immerged in water at specified conditions, for example 23° C. for 24 hours or, alternately, until equilibrium, that is, until the specimen no longer absorbs water. Then, the specimen is weighed to measure its wet weight. The difference between the wet weight and the dry weight represents the weight of water absorbed by the specimen, which corresponds to a given volume of water absorbed under standard conditions for temperature and pressure. This difference divided by the dry weight and multiplied by 100 represents the Percent Water Absorption. For specific process and test parameters, one should refer to the above-mentioned test procedure.
According to another aspect, the present invention is directed to a capsule, for preparing a beverage product, comprising:
Thus, the capsule according to this aspect enhances the reliability of the sensing of the code, since the absorption region may absorb some moisture that would otherwise impair the sensing of the code. The sensor may thus reliably sense the code, since there is no or not much moisture in between the sensor and the code.
In the present application, the term “capsule” may refer to any receptacle enclosing a beverage ingredient in a dry, liquid, solid e.g. powdery, pasty and/or other form. For example, a capsule may have rigid or soft body and/or membrane. The body and membrane (envelope) may be generally made of a same material or of different materials. The body and membrane (envelope) may generally have the same shape or different shapes. The capsule may be hermetically sealed or be partially or totally porous. The term “capsule” may also correspond to single serve container, pod or sachet.
In the present application, the term “beverage product” may refer to a drinkable liquid or to an edible or comestible liquid, for example a soup. In the present application, the term “beverage preparation” and its derivatives may refer to any kind of interaction between a liquid and the product contained in the capsule, for example, mixing, dissolving, infusing or extracting with or without the pressure of a fluid like water or steam.
In the present application, the term “the rest of the outer region” may refer to a region defined by the exterior part of the membrane minus the absorption region.
In the present application, in order to compare moisture absorption-abilities, like the moisture absorption-ability of the absorption region with the moisture absorption-ability of a part of the rest of the outer region, one may take specimens or samples having the same volumes and shapes.
In the present disclosure, the term “absorption-ability” is a synonym to “moisture absorption-ability”.
In some embodiments, the cavity may have a closed end. Such closed end may be formed by a wall, which may be part of the body or secured to the body. Alternatively, such closed end may be formed by a foil, which may be fastened to the body.
In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of at least the immediate surrounding of the absorption region, such as within less than 5 mm away from the absorption region. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of all of the rest of the outer region, while an inner layer of the membrane, if present, may have a higher absorption-ability than the absorption region. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the rest of the membrane, including an inner region of the membrane.
In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the body. In some embodiments, the absorption-ability of the absorption region may be higher than the absorption-ability of the rest of the outer region.
According to an embodiment of any one the afore-detailed aspects and embodiments, the absorption region and the code region may be configured such that:
Thus, such arrangements of the absorption region and code region with respect to the outer region make it possible to manufacture the membrane relatively easily, while ensuring that the code may be read reliably and quickly. Besides, the coaxial or concentrical arrangement of the absorption region with respect to the code region can ensure that the code is protected from moisture all around.
According to an embodiment of any one the afore-detailed aspects and embodiments, the moisture absorption-ability of the absorption region may be such that the absorption region is able to absorb water in an amount of at least 0.05 mL (equivalent to 0.05 mg of water) in less than 1.5 s, preferably in less than 1 s.
Thus, when the absorption region corresponds to the code region, the code region may absorb a significant amount of moisture in a relatively short time, thereby enabling the sensor to quickly sense the code.
In some other embodiments, the code region may belong to the rest of the outer region, in which case the absorption region is distinct from the code region and the code region has a lower absorption-ability than the absorption region. Preferably, the absorption may be surrounding the code region partly or entirely. Thus, the absorption region may catch some moisture or water droplets before they reach the code region, and thus enable the sensor to reliably read the code.
In the preceding embodiments, the code region may be water repellant or hydrophobic or include a water repellant or hydrophobic material or structure. Preferably, the code may be printed on an inner side of an outermost and transparent layer of the membrane.
Thus, the code region may repel water present on the membrane, like droplets, which then gets absorbed by the absorption region, thereby enabling the sensor to quickly sense the code.
According to an embodiment of any one the afore-detailed aspects and embodiments, the code region may extend over 100%, or over less than 100%, or over less than 75%, or over less than 50%, or over less than 25%, or over less than 15%, of the outer region, and/or the code may extend over between 50% and 100%, for example 100%, optionally between 70% and 90%, of the code region, the code region being preferably located at a central area of the membrane in a front view.
Thus, the code region may be relatively small, such that only a small fraction of the outer region may have a higher absorption-ability. This may enhance the shelf life of the capsule, in particular in case a part of the outer region is impervious to water. Also, the code may extend over a major part of the code region, which make it possible to minimize the area occupied by the code region.
Besides, a central arrangement of the code region may facilitate the sensing of the code by the sensor. It may also be easier to arrange an sensor in a beverage preparation machine.
In some embodiments, the membrane may be fastened to the body directly or indirectly, for example via an insert arranged between the membrane and the body.
According to an embodiment of any one the afore-detailed aspects and embodiments, the membrane may comprise at least two layers, and the code region and the absorption region may be part of the outermost layer of the at least two layers, at least part of the other layer(s) of the membrane being preferably impervious to water.
Thus, the absorption region may absorb moisture only in a limited depth of the membrane, which may enhance the shelf life of the capsule, in particular in case the rest of the membrane is partially or completely impervious to water. The outermost layer may form the exterior of the membrane, that is, the part of the membrane that is exposed to the exterior of the capsule.
Conversely, the rest of the outer region may absorb moisture only in a limited depth, which may enhance the shelf life of the capsule, in particular in case the code region is partially or completely impervious to water.
According to an embodiment of any one the afore-detailed aspects and embodiments, the moisture absorption-ability of the absorption region may be provided by a structuring, for example by a laser etching, of a portion of the outer region, or the moisture absorption-ability of the absorption region is provided by the material forming the absorption region, said material preferably including at least one of paper, cardboard, cotton, and a polymer-based membrane having hydrophilic proprieties.
Thus, in an initial manufacturing step the absorption region and the rest of the membrane exterior may be made out of the same material, and in a subsequent step the absorption region may be provided by structuring the material. The manufacturing of the membrane exterior may be relatively simple, and the absorption region may be integral with or secured to the rest of the membrane exterior.
In other words, the membrane exterior may include a first material or structure forming the absorption region and, next to it, a second material or structure that may for instance be impervious to water.
In particular embodiments, the absorption region may include only one of these materials. Alternatively, the absorption region may include more than one of these materials.
According to an embodiment of any one the afore-detailed aspects and embodiments, with respect to the absorption region, at least part of the rest of the outer region, preferably all of the rest of the outer region, may be impervious to water.
Thus, the shelf life of the capsule may be enhanced, since no or not much moisture may ingress the stored capsule.
In some embodiments, the code may be configured to be sensed by the sensor under visible light, either polychromatic or monochromatic light, and/or under an ultraviolet light. In some other embodiments, the code may have electric, magnetic or radioactive properties, so as to be sensed by a corresponding sensor.
According to an embodiment of any one the afore-detailed aspects and embodiments, the code may be applied on a sheet element, for example a sticker, the sheet element forming the code region.
Thus, the code region may easily be provided on the membrane.
According to an embodiment of any one the afore-detailed aspects, may include at least one of an imprint, an embossing, and a coating, the code being preferably any optically identifiable code, such as a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text.
Thus, such a code may easily be read by a sensor and processed by a control unit.
In some embodiments, the code has a contrast ratio of at least 2:1, preferably of at least 3:1, with respect to an area surrounding the contour of the code.
According to an embodiment of any one the afore-detailed aspects and embodiments, the capsule information may comprise i) information about the comestible product and/or ii) beverage preparation parameters and/or instructions, e.g., to be processed by a beverage preparation machine.
Thus, such capsule information may be displayed to the user and/or it may be used by a beverage preparation machine to automatically prepare a beverage product with the capsule.
In some embodiments, the cavity may contain the comestible product, e.g., in a powdery, gel, pasty or liquid form. In some embodiments, the comestible product may be any one of a coffee powder, flavor, plant element e.g. fruit or leaves, minerals, sugar, caffeine, vitamins, etc. . . . .
According to another aspect, the present invention is directed to a system, for preparing a beverage, comprising:
Thus, such a system may prepare a beverage product with enhanced reliability in the implementation of the appropriate recipe, since the code may be sensed with an enhanced reliability.
According to a further aspect, the present invention is directed to a method, for preparing a beverage, comprising:
Thus, such a method may prepare a beverage product with enhanced reliability in the implementation of the appropriate recipe, since the code may be sensed with an enhanced reliability.
Further features, details and advantages of the present invention will now be described in relation to the embodiments of the enclosed figures.
The capsule 1 comprises a body 2, which defines a cavity 4 configured to contain a comestible product 5, for example a coffee powder, flavor, plant element e.g. fruit or leaves, minerals, sugar, caffeine, and/or vitamins. The body 2 may generally have a frustoconical shape or a cup shape. The body 2 may have a side wall 6, an end wall 8 that closes the body 2 on one side, and an annular rim 10 around the opening of the cavity 4. The side wall 6 may be integral with the end wall 8, for example one-piece. The body 2 may be relatively rigid. The body 2 may be made out of aluminum. Alternatively, the body 2 may be made of a fiber-based material that is recyclable and/or biodegradable.
The capsule 1 further comprises a membrane 12. As shown in
The membrane 12 may have a fastening annular region glued or welded onto the annular rim 10. The membrane 12 may be fastened to the body 2 directly or indirectly, for example via a not-shown insert arranged between the membrane 12 and the body 2.
The membrane 12 defines an outer region 14 that faces away from the cavity 4 when the membrane 12 closes the cavity 4, as shown in
The membrane 12 comprises a code region 20, which includes a code 21 carrying capsule information. The code region 20 is located at the outer region 14. The code 21 is optically detectable. The code 21 may be formed of any optically detectable data. The capsule information may preferably comprise i) information about the comestible product 5 and/or ii) beverage preparation parameters and/or instructions, e.g., to be processed by a beverage preparation machine.
Preferably, the code 21 may be formed of any optically identifiable code, such as a barcode e.g. a linear or one-dimensional barcode, a matrix or two-dimensional barcode like a QR-code, an angular code such as an object identifier (OID), a recognizable logo or text, etc. The code 21 may include at least one of an imprint, an embossing, and a coating. The code 21 may contain ink which can be sensed optically by a sensor 1o6 (
The code may alternatively be formed of any electrically or magnetically identifiable code such as a conductive insert or a magnetically detectable element of or positioned on the capsule.
The outer region 14 comprises an absorption region 22, which has a moisture absorption-ability selected such that the absorption region 22 is able to absorb water in an amount of at least 0.1 mg/cm2 (which is equivalent to 0.1 ml/cm2). Preferably, the moisture absorption-ability of the absorption region 22 may be such that the absorption region 22 is able to absorb water in an amount of at least 0.05 mg (equivalent to 0.05 mL) in less than 1.5 s, preferably in less than 1 s.
The absorption ability corresponds to an amount of water by surface unit (here we use mg/cm2 however ml/cm2 could equally be used) as the quantity of water that is absorbed on a specific surface is indeed function of the surface of the element absorbing said quantity of water.
The proposed value is 0.1 mg/cm2 corresponds to two drops of water on a surface of 1 cm2.
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As visible in the side cross-sectional view of
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In the example of
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The beverage preparation machine 102 has:
The beverage preparation machine 102 may further comprise an insertion conduct 111 and a capsule holder 112. The insertion conduct 11 may be configured to allow a capsule 1 to be inserted in the beverage preparation machine 102. The inserted capsule 1 may reach the chamber 104 under the action of gravity.
The capsule holder 112 may be configured to hold the body 2 of the capsule 1. The capsule holder 112 may be moveable in translation relative to the liquid delivery unit 108 between:
The sensor 106 may comprise a camera suitable for sensing the code 20 under visible light or ultraviolet light. The sensor 106 may be arranged to sense the code 21 at the time the sensor 106 is located close to or into contact to the code region 20. Further, the sensor 106 may be arranged to sense the code 21 that is located at a central area of the membrane 12 in a front view as illustrated in
Thanks to the invention, any water or moisture remaining on the surface of the camera may be absorbed by the absorption region 22. When the absorption region 22 is the code region 20, the code region may directly absorb the water present at the surface of the camera, i.e. 1 or 2 drops of water on a surface of about 0.05 cm2 (sensing surface of the camera. These one or two water drops can be quantified as being about 0.05 mL to 0.1 mL of water (equivalent to 0.05 mg to 0.1 mg of water).
The liquid delivery unit 108 may be controlled by the control unit 110 based on the capsule information carried by the code 21. The liquid delivery unit 108 may deliver the liquid into the capsule 1 via a delivering needle 114. The beverage preparation machine 102 may further comprise a discharge device 116, which preferably includes a discharging needle 118 for discharging the beverage product out of the capsule 1 after interaction of the liquid with the comestible product 5. The delivering needle 114 and the discharging needle 118 may be known hollow needles or cannulae.
After discharge of the beverage product, the capsule holder 112 may move back to the first position (
In a second step 204, as also visible in
In a third step 206, the sensor 106 optically senses the code 21 when the capsule 1 is in the chamber 104, for example (
According to the method 201, condensed moisture present at the code region 20 may be at least partially absorbed by the absorption region 22 when the capsule 1 is received in the chamber 104. Indeed, following a beverage preparation, the warm air in the chamber 104 may contain humidity, which might then condense on the next capsule 1 to be received in the chamber 104, which capsule 1 is usually colder than the chamber 104 and the warm air therein.
In a fourth step 208, the control unit 110 receives the capsule information carried by the sensed code 21. The transmission of the capsule information may occur wirelessly or through a wire. The capsule information may be transmitted and received according to any suitable data exchanging standard.
In a fifth step 210, the control unit 110 processes the capsule information. This can be performed in a known manner. The capsule information may contain any information about the comestible product 5 and/or about optimal parameters for processing the capsule 1, like temperature, pressure, volume of the liquid to be delivered into the capsule 1 and so on.
Preferably, the processing step 210 includes a sixth, optional step 212 of controlling the liquid delivery unit 108 based on the capsule information, which yields a step 214 of delivering the liquid into the capsule 1 via the delivering needle 114 when the capsule 1 is received in the chamber 104. During and after the delivering step 214, the liquid may interact with the comestible product 5 in order to prepare the beverage product.
In a seventh step 216 the beverage product may be discharged via the discharge device 116, preferably via the discharging needle 118. The beverage product may be discharged and channeled so as to be dispensed in a not shown user's cup.
In a not shown eighth step, the capsule holder 112 is moved back to the first position (
The present invention is not limited to the embodiments as described herein above as long as being covered by the appended claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 21182652.4 | Jun 2021 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2022/067475 | 6/27/2022 | WO |
