WO2014082976A1

WO2014082976A1 - Single serve capsule for producing coffee beverages with and without crema

Info

Publication number: WO2014082976A1
Application number: PCT/EP2013/074652
Authority: WO
Inventors: Günter EMPL; Wolfgang Eppler; Andre THROM
Original assignee: K-Fee System Gmbh
Priority date: 2012-11-30
Filing date: 2013-11-25
Publication date: 2014-06-05
Also published as: PH12015501213A1; KR101832695B1; US20150314952A1; MX2015006709A; RU2015125636A; IL238872A0; SG11201503841RA; CA2892746C; JP2016505296A; JP6117371B2; AU2013351262A1; BR112015012456A2; EP2925640A1; ZA201504193B; CN104822605A; KR20150095716A; DE102012111685A1; RU2660000C2; CA2892746A1; AU2016219705B2

Abstract

The invention relates to a single serve capsule for producing a coffee beverage. The single serve capsule has a capsule base body, in which a textile fabric and a beverage substance are arranged, said beverage substance being provided in the single serve capsule in order to be stored and to be extracted from said capsule through the textile fabric by means of pressurised hot water. The beverage substance is substantially in powder form and comprises roasted, ground coffee, the roasted coffee having a colour value from 50 to 150.

Description

Portion capsule for making coffee drinks with and without crema

The invention relates to a portion capsule for producing a coffee beverage, wherein the portion capsule has a capsule body, in which a textile fabric and a beverage substance are arranged, wherein the beverage substance for storage in the portion capsule and for extraction in the portion capsule through the fabric through pressurized hot water wherein the beverage substance is substantially powdered and comprises roast ground coffee, the roasted ground coffee having a color value in the range of 50 to 150.

Portioned beverage preparations in capsule or pad systems are well known in the art. For example, EP 1792850 B1, EP 1344722 A1 and US 2003/0172813 A1 disclose generic portion capsules for making coffee and espresso. Furthermore, reference is made to the publications DE 102010034206, WO 2012/010317, WO 2012/038063 and DE 10201 1010534.

Portion capsules for the preparation of a beverage are preferably frusto-conical or cylindrical in shape and are produced for example from a thermoformed plastic film or by plastic injection molding. They usually have an open filling side with a collar edge onto which a membrane (cover film) is sealed or glued, a closed or open capsule bottom, wherein between the beverage substance and the capsule bottom one or more built-in elements, such as a particle screen, a liquid distributor, a nonwoven , a felt, a Absperrfolie and / or the like may be present.

For the preparation of a coffee beverage, the portion capsule is introduced into a brewing chamber of a preparation device. After or during the closing process of the brewing chamber, the portion capsule is preferably opened on its closed bottom side by means of a drain mandrel arranged in the brewing chamber. Portion capsules with partially open capsule bottoms already have an opening on their bottom side. After sealing the brewing chamber, the filling side of the portion capsule sealed with a membrane or cover film is pierced by means of piercing means. Subsequently, preparation liquid, preferably hot water, is conveyed under pressure into the portion capsule. The preparation liquid flows through the beverage substance and extracted and / or triggers the substances required for beverage production from the beverage substance.

When preparing an espresso, for example, to extract the essential oils, a brewing water pressure of up to 20 bar acts on the coffee powder. This pressure also acts on the filter medium, which is located between the coffee powder and the pierced capsule outlet of the capsule bottom. The sudden pressure loss on the bottom of the filter medium leads to the formation of foam in the drink, for example in the form of a crema of a coffee beverage.

Crema is obtained by the fineness of the particles, the filter system and a high pressure in the extraction volume. If the system is depressurized, no cream will be produced.

However, foaming is undesirable for certain beverages, for example the classic filter coffee without crema, which is consumed in particular in the USA and Scandinavia.

The amount of ground coffee required to obtain the desired volume of beverage, which is contained in a portion capsule, increases almost linearly with the volume of the beverage, if the other product characteristics such as roasting and grinding degree meet the standard.

It is known that, especially with beverage quantities of more than 150 ml, the additional extraction of the ground coffee results in the washing away of undesirable flavor components which give the end product a bitter, sour, peel-like taste. Obvious corrective measures could be to increase the weight or finely grind the coffee beans. However, the increase in the weight results in a poorer extraction, since the particles can no longer be washed around evenly. The reduction of the average particle size increases the pressure in the extraction space. This leads to an additional extraction of undesirable ingredients.

System solutions already exist in the state of the art which offer quite different beverage yields with a fixed, fixed volume of the portion package. However, these systems provide a disproportionate volume of the portion package. There is a need for portion capsules for making coffee beverages that are uniform in size and thus can be part of a system solution. The portion capsules should have a high yield for sensory flawless coffee drinks of different volumes.

Specifically, there is a need for portion capsules, which allow the production of different, sensory good coffee drinks by changing individual, defined parameters.

The object of the present invention was to provide portion capsules for the preparation of coffee beverages, which have advantages over the portion capsules of the prior art.

In particular, portioned beverage preparations with variable, market-specific beverage yields should be provided in a predetermined, small-volume unchangeable packaging or storage volume. The variable, market-specific Getränkeergiebigkeiten to be achieved should preferably be between 20 ml and 170 ml. Furthermore, the beverage preparations obtained should correspond to or be improved sensory the drinks prepared in the previously used cooking appliances.

In particular, sensorially good coffee drinks with different roast degrees in the middle volume range (preferably 20 to 170 ml) should be provided. Furthermore, these coffee drinks should be able to be made either with crema or cream-free, with off-white coffee drinks should correspond to the drinks, which are prepared with devices without pressure filtration.

These objects were achieved by the present invention, ie a portion capsule for producing a coffee beverage, the portion capsule having a capsule body, in which a fabric and a beverage substance are arranged, the beverage substance for storage in the portion capsule and for extraction in the portion capsule through the fabric is provided by means of pressurized hot water, the beverage substance being present in the portion capsule in an amount in the range of from 1 to 20 g; wherein the beverage substance is substantially powdery, comprises roast ground coffee which in the dry state has a D [4,3] value in the range of 150 to 550 μm; and wherein the roast ground coffee has a color value in the range of 50 to 150.

The D [4,3] value is the mean volume D [4,3], which is a measurement variable known to the person skilled in the art and can be used to describe the average particle size.

It has surprisingly been found that the respective beverage to be achieved as well as the desired beverage volume can be adjusted by the special combination of portion capsule design, filter medium, roast curve of the roasted coffee, average particle size of the ground roasted coffee and amount of coffee located in the extraction volume.

In accordance with the invention, the degrees of roast degree, freeness and amount of coffee in the extraction volume (initial weight) are varied and coordinated so that high beverage volumes can be achieved even with low weigh-in quantities which correspond to the specifications in terms of sensors. The yield of beverage volume per amount of coffee in the extraction volume can be improved.

Furthermore, it has surprisingly been found that both the combination of a larger freeness and a lower degree of roasting, as well as the combination of a smaller degree of grinding and a higher degree of roast results in sensory good drinks. In addition, a coffee beverage with or without a crema can be optionally obtained by targeted modification of the textile fabric.

The volume of the portion capsule according to the invention is preferably in the range from 20 to 35 ml.

In a preferred embodiment, the volume of the portion capsule of the invention is 25 ± 10 ml, more preferably 25 ± 8 ml, more preferably 25 ± 6 ml, most preferably 25 ± 4 ml, and especially 25 ± 2 ml.

In another preferred embodiment, the volume of the portion capsule of the invention is 30 ± 10 ml, more preferably 30 ± 8 ml, more preferably 30 ± 6 ml, most preferably 30 ± 4 ml, and especially 30 ± 2 ml. The beverage substance contained in the portion capsule according to the invention is substantially pulverulent and comprises roasted, ground coffee.

The coffee may be sorted or consist of a mixture of two or more types of coffee.

In a preferred embodiment, the beverage substance contained in the portion capsule comprises one or more coffees selected from Arabica, Robusta and Liberica.

In a particularly preferred embodiment, the beverage substance contained in the portion capsule comprises roasted, ground coffee, the coffee being a mixture of the coffees Arabica and Robusta.

In a further particularly preferred embodiment, the beverage substance contained in the portion capsule consists of roast ground coffee, the coffee being a mixture of the coffees Arabica and Robusta.

In a preferred embodiment, the beverage substance contained in the portion capsule comprises roast ground coffee, the coffee being exclusively Arabica coffee.

In a further preferred embodiment, the beverage substance contained in the portion capsule comprises roast ground coffee, the coffee being exclusively robusta coffee.

The coffee can be decaffeinated.

The coffee can be flavored. Flavored coffee is preferably obtained by blending the coffee beans with natural or synthetic flavors or oils after roasting.

The bulk density of the roasted, ground coffee is 250g / l to 400g / l depending on the variety and grind. The bulk density is determined by means of the Hag device. For this purpose, the ground coffee is placed in a container of known volume (250ml), which is tared before filling on the balance. The coffee is filled in abundance in the vessel and with a flat object on the upper edge of the vessel just stripped off. The full vessel is weighed against the tare weight and converted to g / l by a factor known to those skilled in the art.

The roasted ground coffee preferably has a specific surface area in the range of 5 to 90 m ² / kg.

Preferably, the specific surface area of the coffee is 5 ± 3 m ² / kg, 10 ± 5 m ² / kg, 15 ± 1 m ² / kg, 32 ± 1 m ² / kg, 45 ± 1 m ² / kg, 55 ± 1 m ² / kg, 58 ± 1 m ² / kg or 60 ± 5 m ² / kg.

The roasted ground coffee preferably has a water content in the range of 1 to 5%.

In order to achieve drinks with different beverage volumes - with or without crema - the roasting of the individual varieties is an essential element. This affects taste and color.

The degree of roasting can be determined with a colorimeter (e.g., Colorette 3b from the company Probat, Emmerich, Germany).

In a particularly preferred embodiment, the total amount of ground coffee contained in the beverage substance is roasted.

The beverage substance comprises roasted ground coffee, the roasted ground coffee having a color value in the range of 50 to 150.

The color value of roasted ground coffee is a generally accepted quantity for quantifying the degree of roast. The determination of the color value is carried out according to the invention with a colorimeter type Colorette 3b Fa. Probat; Year of construction 201 1. The measuring principle is based on a reflection measurement. The coffee sample to be measured is illuminated with light of two wavelengths (red light and infrared). The sum of the reflected light is evaluated electronically and displayed as a color value.

The roasted ground coffee has a degree of roast which is expressed in terms of the color value (measured with Colorette 3b from Probat, built 201 1) in a range from 50 to 150, preferably 50 to 130 and more preferably 50 to 120. In another embodiment, the roast ground coffee has a degree of roast which is expressed in terms of the color value (measured with Colorette 3b from Probat, built 201 1) in a range of 50 to 150, preferably 50 to 120, more preferably 50 to 100 or 50 to 80, most preferably 50 to 95 or 50 to 75 and especially 50 to 90 or 50 to 70.

The roast ground coffee has a degree of roast which is expressed in terms of color value (measured with Colorette 3b from Probat, built 201 1) in a range of 50 to 150, preferably 60 to 130, more preferably 65 to 135 and especially 70 to 120 lies.

The color values (measured with Colorette 3b from Probat, model year 201 1) of particularly preferred roast degrees A ¹ to A ⁶ are listed in the table below:

The embodiment A ⁶ is very particularly preferred.

The beverage substance is substantially pulverulent and comprises roasted, ground coffee, which in the dry state has a D [4,3] value in the range from 150 to 550 μm.

Preferably, the beverage substance makes up the entire contents of the portion capsule. If the beverage substance in addition to the roasted, ground coffee contains other solid constituents, in particular further pulverulent constituents, according to the invention the D [4,3] value refers to the totality of all particles. This also applies to blends of roasted ground coffee whose constituents are themselves, i. when separated, have different D [4,3] values; In this case, according to the invention, the D [4,3] value also relates to the totality of all coffee particles, including any other powdered constituents which may be present.

In a preferred embodiment, the beverage substance is substantially powdery and comprises roasted, ground coffee, which in the dry state has a D [4,3] value in the range from 200 to 500 μm. In a further preferred embodiment, the beverage substance is substantially pulverulent and comprises roasted, ground coffee, which in the dry state has a D [4,3] value in the range of 300 to 400 μm or 350 to 550 μm.

By selecting a certain degree of grinding (expressed as D [4,3] value) in combination with the textile fabric and the amount weighed in, the respective beverage can be prepared in the desired sensory quality. Methods for determining the particle size distribution and the average particle size are known to the person skilled in the art. The D [4,3] value indicates the average volume, which according to the invention is preferably determined by laser measurement, for example with the aid of a Malvern Mastersizer 3000 and the dispersing unit Malvern AeroS. In a dry measurement, preferably about 7 g of ground roasted coffee are transferred into the measuring cell at a dispersing pressure of 4 bar. With the laser diffraction, the particle size distribution and the D [4,3] value can be determined by means of the detection of the scattered light and the resulting diffraction angle according to the Fraunhofer theory.

The particle size or the particle size distribution of the ground coffee influences the brewing pressure, the formation of a crema and the taste of the coffee beverage.

In a preferred embodiment, the ground coffee in the dry state has a D [4,3] value in the range of 215 to 365 μηη, more preferably 240 to 340 μηη, most preferably 265 to 315 μηη and in particular 290 μηη. In another preferred embodiment, the ground coffee in the dry state has a D [4,3] value in the range of 235 to 385 μηη, more preferably 260 to 360 μηη, most preferably 285 to 335 μηη and in particular 310 μηη. In a further preferred embodiment, the ground coffee in the dry state has a D [4,3] value in the range of 255 to 405 μηη, more preferably 280 to 380 μηι, most preferably 305 to 355 μηη and in particular 330 μηη. In another preferred embodiment, the ground coffee in the dry state has a D [4,3] value in the range of 275 to 425 μηη, more preferably 300 to 400 μηη, most preferably 325 to 375 μηη and in particular 350 μηη. In a further preferred embodiment, the ground coffee in the dry state has a D [4,3] value in the range of 325 to 475 μηη, more preferably 350 to 450 μηη, most preferably 375 to 425 μηη and in particular 400 μηη. In another preferred embodiment, the ground coffee in the dry state has a D [4,3] value in the range of 375 to 525 μηη, more preferably 400 to 500 μηη, most preferably 425 to 475 μηη and in particular 450 μηη. In a further preferred embodiment, the Ground coffee in the dry state has a D [4,3] value in the range of 425 to 575 μηη, more preferably 450 to 550 μηη, most preferably 475 to 525 μηη and in particular 500 μηι.

Particularly preferred embodiments B ¹ to B ⁸ are summarized in the following table:

Very particular preference is given to the embodiments B ¹ to B ⁴ .

On the basis of the D [4,3] value, an optimum ratio between extraction efficiency and extraction rate on the one hand and filtration rate on the other hand can be set.

In a preferred embodiment, the total amount of ground coffee in the dry state has the same particle size.

In a particularly preferred embodiment, the ground coffee has a defined mixture of different particle sizes.

The preferred particle size compositions are summarized in the following table (embodiments C ¹ to C ⁷ ):

Particularly preferred embodiments are C ² to C ⁴ .

The beverage substance is present in the portion capsule in an amount ranging from 1 to 20 g.

Preferably, the beverage substance is present in the portion capsule in an amount ranging from 2 to 11 g, more preferably 3 to 8 g or 4 to 11 g, even more preferably 4 to 7 g, or 5 to 11 g, most preferably 4.5 to 6.5 g or 6 to 10 g, and especially 5 to 6 g or 7 to 10 g

In a preferred embodiment, the beverage substance is present in the portion capsule in an amount ranging from 4 to 11 g.

In a particularly preferred embodiment, the beverage substance is present in the portion capsule in an amount of 6 ± 2 g, more preferably 6 ± 1.5 g, even more preferably 6 ± 1 g, most preferably 6 ± 0.5 g, and especially 6 ± 0.3 g.

In another preferred embodiment, the beverage substance in the portion capsule is present in an amount of 7.7 ± 4 g, more preferably 7.7 ± 3 g, even more preferably 7.7 ± 2 g, most preferably 7.7 ± 1 g, and most preferably 7.7 ± 0.5 g.

In another preferred embodiment, the beverage substance is present in the portion capsule in an amount of 8 ± 4 g, more preferably 8 ± 3 g, even more preferably 8 ± 2 g, most preferably 8 ± 1 g, and especially 8 ± 0.5 g.

In a further preferred embodiment, the beverage substance is present in the portion capsule in an amount of 9 ± 4 g, more preferably 9 ± 3 g, even more preferably 9 ± 2 g, most preferably 9 ± 1 g, and especially 9 ± 0.5 g.

The beverage substance may optionally contain additives such as chocolate powder, milk powder, tea powder, sweeteners such as sugar or sugar substitutes, spices, or the like.

In a preferred embodiment, the beverage substance contains no additives and consists exclusively of partially roasted and ground coffee.

The portion capsule for producing a coffee beverage has a capsule body, in which a textile fabric and a beverage substance are arranged, wherein the beverage substance is provided for storage in the portion capsule and for extraction in the portion capsule through the fabric by means of pressurized hot water.

The capsule main body is preferably a deep-drawn capsule main body, which is preferably frusto-conical or cylindrical in shape. The capsule body further comprises a wall portion, wherein the wall portion preferably has a plurality of grooves and the grooves between the membrane, which closes the open filling side, and the bottom portion over at least a part of the height extent of the wall portion are provided extending. These grooves cause the portion capsule has a higher mechanical stability and an improved behavior when flowing through the portion capsule with the extraction liquid in the brewing chamber, whereby an improvement of the extraction process can be brought about.

Preferably, the capsule main body has a larger diameter in the region of the shoulder than in the wall region between the shoulder and the bottom region. This results in an advantageous manner a particularly simple and robust way to bring about a stackability of the portion capsules or a stackability of the capsule body of the portion capsules.

In another preferred embodiment, the ratio of the diameter of the wall region adjacent to the flange / edge region on the one hand to the diameter of the flange on the other hand is between 0.85 and 0.89 and more preferably 0.87. Furthermore, the diameter of the wall region adjacent to the flange is preferably 39 mm and / or the diameter of the flange is preferably 45 mm.

In a further preferred embodiment, the capsule main body has a smaller wall thickness in the wall region between the bottom region and the flange than in the region of the shoulder. According to this embodiment, the portion capsule further preferably has grooves in the wall area, whereby an improved stability is achieved. As a result, a significant material savings is possible, which costs and energy costs for the preparation of the portion capsule can be reduced.

The height of the capsule body from the bottom portion to the flange is preferably 20 to 35 mm, more preferably 22 to 32 mm, still more preferably 25 to 29 mm, and most preferably 27 mm.

The portion capsule consists for example of plastic, a natural product and / or a biodegradable material. The portion capsule preferably contains polyethylene; crosslinked polyethylene; polypropylene; Copolymers of ethylene, propylene, butylene, vinyl esters and unsaturated aliphatic acids and their salts and esters; Vinylidene chloride copolymers; acetal resins; Acrylic and methacrylic acid ester polymers and their copolymers; polyisobutylene; Isobutylene copolymers; polyterephthalic; polyvinyl ether; silicones; unsaturated polyester resins; Polycarbonates and mixtures of polycarbonates with polymers or copolymers; polyamides; polystyrene; Styrene mixed and graft polymers; polyvinyl chloride; polybutene; polyurethanes; Poly (4-methylpentene-1); crosslinked polyureas; Acrylonitrile mixed and graft polymers; polyacrylates; Starch plastics such as thermoplastic starch; Polylactide copolymers or thermoplastic polyesters of polyhydroxy fatty acids.

The capsule body may be colorless or colored in any color. Furthermore, the capsule body can be transparent, translucent or opaque.

Preferably, the capsule body is colored and opaque.

The outside of the capsule body may be printed.

The capsule bottom of the portion capsule may be partially open or closed.

In a preferred embodiment, the capsule bottom of the portion capsule is closed.

According to this embodiment, the capsule bottom is first perforated in the brewing chamber by means of a perforating means acting on the portion capsule bottom from the outside to produce an outlet opening.

In a further preferred embodiment, the capsule bottom of the portion capsule is partially open.

In portion capsules with partially open capsule bottom, the opening for product protection is closed by means of a seal, which can be perforated, for example, by means of the perforating means or can be removed by hand from the capsule bottom. Such portion capsules are known in the art.

According to this embodiment, the opening in the capsule bottom is preferably centered and preferably has a circular structure. The relative ratio between the area of the opening in the capsule bottom and the surface area of the entire capsule bottom is preferably in the range of 0.08 to 0.13; more preferably 0.09 to 0.12; even more preferably 0.09 to 0.1 l, and most preferably 0.10.

The portion capsule is preferably hermetically sealed, i. the beverage substance present in the portion capsule is essentially closed to the environment in an aroma-tight manner before the extraction process.

The open Einfüllseite Kapselgrundköpers is closed by a membrane or lid film.

The membrane or cover film may be made of the same material as, or a different material than the capsule body and is preferably secured by sealing and / or gluing the capsule body.

Preferably, the membrane comprises one or more layers of different plastics with the barriers necessary for product protection; et al if necessary aluminum foil. The compositions necessary for this purpose are known to the person skilled in the art.

Preferably, the outside of the membrane, i. the side facing away from the contents, partially or completely printed.

In the capsule body of the portion capsule, a textile fabric is arranged, which serves as a filter. Textile fabrics in the sense of the invention comprise planar, i. two-dimensionally extended structures comprising fibers. The fibers in turn can form any kind of textiles, in particular fabrics, nonwovens, felts, sponges, etc.

In portion capsules for beverage production, different textile fabrics can be used as filters. Various embodiments include flat and flexible to rigid and three-dimensional fabrics. According to the invention, porous cascade-like textile fabrics are particularly preferred. With porous cascade-like textile fabrics, a sufficiently high brewing pressure is achieved in the extraction volume, which results in a sensorily perfect beverage. At the same time the Beverage substance retained in the desired extent in the extraction space and the foaming to obtain the crema on the drink can be prevented.

Porous cascade-like textile fabrics have a clear three-dimensional structure which contains pore-like cavities, wherein the liquid flowing through, as in a cascade of pore-level, flows to the pore-level. Any existing foam is broken and does not form a crema.

Sheet-permeable fabrics have a flat, paper-thin shape. By chaotically ordered fibers with little superimposed layers results in a textile fabric with a small mesh size. The applied filter material generates sufficient pressure to extract cream-forming substances.

The use of a textile fabric as a filter has the advantage that a complex plastic injection process or a thermoforming or embossing process for the production of plastic sieves can be saved. The production costs are thus significantly reduced. In addition, no support structure is needed because the textile fabric is supported directly on the capsule bottom. In comparison to the plastic filters known from the prior art, the textile fabric also has the advantage that it has a significantly larger liquid inlet surface. Furthermore, a liquid transverse flow (parallel to the main extension plane of the filter plane) is made possible, whereby a better mixing and draining behavior is achieved. In addition, it has been found that when using a textile fabric, the risk of sieve blockage is significantly reduced or almost eliminated. The textile fabric is resistant to clogging both in a beverage preparation with a preparation liquid under comparatively low pressure and in a beverage preparation with a preparation liquid under comparatively high pressure. Furthermore, a liquid transverse flow in the textile fabric is reliably maintained and an outflow of the liquids entering the textile fabric is ensured to a discharge opening. The textile fabric is preferably tear-resistant.

The textile fabric preferably comprises a nonwoven, felt and other textiles or structures with pores and channels such as open-pore sponges, open-cell foam or a combination thereof. In a preferred embodiment of the present invention, the fabric is a nonwoven comprising a nonwoven fabric made of plastic fine fibers such as polyester fine fibers, which is in particular a random fiber and / or fiber oriented nonwoven fabric. The fleece is preferably area-permeable.

In another preferred embodiment of the present invention, the textile fabric has a felt structure. The textile fabric may have one or more felt structures arranged one above the other. The felt is preferably porous-cascade-like and may comprise, for example, viscose, polyester, polyamide, polypropylene or combinations thereof. It is also possible to combine a plurality of nonwovens and / or felts one behind the other. Particularly preferably, the felt has a needled felt structure. According to this embodiment, the textile fabric preferably consists of at least one felt structure and a carrier structure, in particular a fabric structure, wherein the felt structure particularly preferably comprises the carrier structure at least in a partial section of the volume. Preferably, the textile fabric has two felt structures, which are separated from each other by the support structure. Preferably, the two felt structures are arranged one above the other in the portion capsule and connected to one another. The thickness of the two felt structures may be the same or different. Preferably, a felt structure facing the beverage substance is thinner than the felt structure facing the capsule bottom, or vice versa. Preferably, the surface of the felt structure is treated, for example, heat-treated, for example, to fix loose fibers.

A textile fabric which has a support structure, in particular a fabric structure, and a felt structure can be produced, for example, by providing a fabric structure consisting of longitudinal and transverse threads. For the construction of a felt, in particular a needle felt, fiber units are preferably selected from 0.8 to 7 dtex. The connection of the individual fibers together to form a felt and / or its anchoring in the support structure preferably takes place through the production process of needling. In this case, needles are inserted with reverse barbs in the submitted fiber package at high speed and pulled out again. The barbs are used to entangle the fibers with one another and / or with the carrier fabric via a multiplicity of loops.

When the fabric comprises both a felt and a nonwoven, they are preferably bonded together. The fleece and / or the fleece can be multi-layered may be used, wherein the layers may differ in the nature of the starting material used and / or its processing.

In a further preferred embodiment of the present invention, the textile fabric is a filter fabric, e.g. an open-pore sponge and / or an open-pore foam, which is arranged in the region of the capsule bottom. The sponge comprises, for example, a reticulated polyurethane foam.

In a particularly preferred embodiment, the textile fabric is permeable to surface, more preferably a sheet-permeable nonwoven.

If the textile fabric is a sheet-permeable fleece, then the capsule bottom of the portion capsule is preferably closed.

In a further particularly preferred embodiment, the textile fabric is porous-cascade-like, more preferably a porous cascade-like felt.

If the textile fabric is a porous cascade-like felt, the capsule bottom of the portion capsule is preferably partially open.

Textile fabrics have a certain extensibility in the longitudinal and transverse directions. Depending on the material strength and composition of the material, the extensibility is e.g. according to ISO 9073 or e.g. determined in accordance with ISO 13934. According to the invention, the extensibility of the textile fabrics is preferably determined according to ISO 9073 or according to ISO 13934.

When the fabric is a nonwoven and the material thickness is less than one millimeter, the maximum tensile force in the longitudinal direction is preferably 50 N to 150 N per 5 cm and in the transverse direction preferably 30 N to 90 N per 5 cm, the maximum tensile elongation in longitudinal direction and in the transverse direction preferably comprises 20% to 40%.

When the fabric is a nonwoven and the material thickness is less than one millimeter, the maximum tensile force in the longitudinal direction is preferably 50 N to 150 N per 5 cm and in the transverse direction preferably 30 N to 90 N per 5 cm, the maximum tensile elongation in Longitudinal and in the transverse direction preferably comprises 20% to 40%. If the material thickness is more than one millimeter, the maximum tensile force in the longitudinal and in the transverse direction is preferably 40 daN to 120 daN, with the maximum tensile elongation in the longitudinal and in the transverse direction being 20% to 40%.

The textile fabric has a plurality of filter openings, the filter openings preferably having an average diameter in the range of 100 to 1000 μm, more preferably 200 to 700 μm, more preferably 250 to 550 μm, and in particular 300 to 500 μm. Methods for determining the mean diameter of the filter openings are known to the person skilled in the art.

In a preferred embodiment, the fabric has a plurality of filter openings formed such that the sum of the cross-sections of the filter openings is between 0.1 and 10%, more preferably between 1 and 3% and most preferably 1.4% of the total cross-section of the textile fabric.

The mean diameter of the filter openings and the D [4,3] value are coordinated so that no particles of the beverage substance get into the coffee beverage and at the same time as fast and efficient extraction of the beverage substance is achieved.

The air permeability of textile fabrics is determined according to DIN ISO 9237. For this purpose, a defined area of the sample material is clamped. The sample is traversed perpendicular to the surface of air. The measurement can be done as a lower or differential pressure determination. The air permeability is preferably determined at a pressure of 100 pascals.

The textile fabric has an air permeability in the range of 50 to 4000 l / (m ² s).

Particularly preferred air permeabilities of the textile fabric are summarized in the table below as embodiments D ¹ to D ⁴³ :

IDDDDDDD Air permeability 1200-1400- 1600- 1800- 1900- 1980- 2200- 2500- 3000- 3500

[l / (m ² s)] 1400 1600 1800 2200 2100 2020 2500 3000 3500 4000

In a preferred embodiment, the textile fabric has an air permeability in the range of 1800 to 2200 l / (m ² s).

In another preferred embodiment, the textile fabric has an air permeability in the range of 100 to 600 l / (m ² s).

When the nonwoven fabric comprises or consists of non-woven, the embodiments are preferably D ²⁴ to D ²⁶ and D ⁴¹ are particularly preferred.

When the fabric comprises felt or is felt, embodiments D ² to D ⁵ , D ⁷ to D ⁹ and D ¹¹ to D ^{13 are} preferred, and D ^{35 is} particularly preferred.

The textile fabric preferably has a basis weight in the range from 10 to 2500 g / m ² . Alternative designations for basis weight are mass assignment or grammage.

Methods for determining the basis weight of a textile fabric are known to a person skilled in the art. The basis weight is preferably determined according to DIN EN 12127.

Preferred embodiments E ¹ to E ²⁴ are summarized in the following table:

_E i8 E ^U E E ²² E

Basis weight 70 ± 10 650 ± 10 760 ± 10 900 ± 10 1000 1 150 1300 ± 10 I [g / m ² ] ± 10 ± 10 (2-650 ± 10) |

In a particularly preferred embodiment, the textile fabric has a basis weight in the range from 20 to 120 g / m ² .

In another particularly preferred embodiment, the textile fabric has a basis weight in the range of 400 to 1500 g / m ² .

When the fabric comprises nonwoven fabric or consists of nonwoven fabric, embodiments E ³ and E ^{4 are} preferred, and E ^{18 is} particularly preferred.

When the fabric comprises felt or is felt, embodiments E ⁸ , E ¹⁰ , E ¹¹ , E ¹⁵ and E ^{17 are} preferred, and E ^{19 is} particularly preferred.

In a further preferred embodiment, the textile fabric has a basis weight of 1 150 ± 10 g / m ² , more preferably 1 150 ± 8 g / m ² , even more preferably 1 150 ± 6 g / m -2, on be ", v, o "-rz ,, u + te-s + te-n - 1i -1i 5cr0 ± _4 / ig ~ // m 2 and: in particular ^ 1 15ci0i ± 2o g" // m 2. According to this embodiment The textile fabric preferably comprises felt or preferably consists of felt.

Preferred feature combinations are D ² E ¹¹ , D ¹¹ E ⁸ , D ⁴ E ¹⁴ , D ²⁴ E ³ , D ²⁶ E ⁴ , D ³² E ²³ , D ³⁵ E ¹⁹ , and D ⁴¹ E ¹⁸ .

Preferably, the quotient of the basis weight in g / m ² and the air permeability in l / (m ² s) of the textile fabric in the range of 0.01 to 10 (gs) / l.

In a preferred embodiment, the quotient of the basis weight in g / m ² and the air permeability in l / (m ² s) of the textile fabric is in the range of 0.01 to 1, more preferably 0.02 to 0.5, even more preferably 0.025 to 0.1, most preferably 0.03 to 0.06 and especially 0.03 to 0.04 (gs) / l.

In another preferred embodiment, the quotient of the basis weight in g / m ² and the air permeability in l / (m ² s) of the textile fabric is at least 1 (gs) / l, more preferably at least 2 (gs) / l, even more preferably at least 3 (gs) / l or 4 (gs) / l, most preferably at least 5 (gs) / l and especially at least 6 (gs) / l. In a particularly preferred embodiment, the quotient of the basis weight in g / m ² and the air permeability in l / (m ² s) of the textile fabric is 6.76 ± 0.2 (gs) / l.

In another particularly preferred embodiment, the quotient of the basis weight in g / m ² and the air permeability in l / (m ² s) of the textile fabric 1, 63 ± 0.2 (gs) / l.

In a further particularly preferred embodiment, the quotient of the basis weight in g / m ² and the air permeability in l / (m ² s) of the textile fabric is 0.035 ± 0.01 (gs) / l.

The textile fabric preferably has a thickness in the range of 0.20 and 5 mm.

When the fabric comprises nonwoven fabric or is made of nonwoven fabric, its thickness is preferably in the range of 0.20 to 0.8 mm, more preferably 0.25 to 0.39 mm, and most preferably 0.32 mm.

When the fabric comprises felt or is felt, its thickness is preferably in the range of 0.20 to 5 mm, more preferably 1.5 to 3.5 mm, and most preferably 3.2 mm.

In a particularly preferred embodiment, when the fabric comprises felt or is felt, its thickness is in the range of 2 to 6 mm, more preferably 3 to 5 mm and most preferably 3.8 to 4.2 mm. According to this embodiment, the textile fabric preferably has a basis weight of 1 150 ± 10 g / m ² .

The diameter of the textile fabric may correspond to the inside diameter of the capsule bottom, or be larger or smaller.

When the diameter of the textile fabric is greater than the inside diameter of the capsule base, the fabric is pressed against the bottom region during filling of the portion capsule with beverage substance, wherein the protruding edge region inevitably conforms to a side wall region of the portion capsule and protrudes in the direction of the filling side or is bent in the direction of the filling side. This has the advantage that when a central region of the fabric due to a mechanical contact with the outside of the Bottom area entering perforation is lifted from the ground, the edge region slips in the direction of the capsule bottom and in the direction of the central region, so that no beverage substance flows unfiltered at the edge of the fabric over in the direction of the exit opening. This makes it possible, in particular, to lift the textile fabric from the capsule base, even in the case of a non-elastic textile fabric, without the filter effect being impaired. In the case of an elastic textile fabric, the lifting of the central region is at least promoted by the slipping edge region of the textile fabric without impairing the filter effect, since a combination of stretching and slipping in the case of the perforation of the capsule base is also conceivable.

In a preferred embodiment, the diameter of the textile fabric is 1 to 15% greater than the inside diameter of the capsule bottom.

The textile fabric may be attached to the capsule bottom or rest only on the capsule bottom.

In a preferred embodiment, the textile fabric is simply inserted into the capsule main body and arranged on the bottom of the portion capsule so that it rests as large as possible. Subsequently, the beverage substance can be filled into the capsule body. Preferably, a fixation of the textile fabric on the capsule bottom takes place by the overlying beverage substance.

In another preferred embodiment, the textile fabric is connected to the capsule bottom, for example by gluing or sealing. Sealing is preferably carried out by means of ultrasound.

Particularly preferably, the textile fabric having a felt structure is sealed to the capsule bottom, in particular by ultrasound.

If the textile fabric has one or more felt structures and a carrier structure, the structures in the portion capsule are arranged one above the other and possibly joined together.

If the textile fabric comprises fleece or consists of fleece, the fleece is particularly preferably sealed to the capsule bottom, in particular by ultrasound. Further preferably, the fleece before its attachment to the capsule, in particular the capsule bottom, stretched to improve the system to the ground.

The weight of the empty capsule body including the textile fabric is 1, 00 to 2.50 g.

In a preferred embodiment, the weight of the empty capsule body including the fabric is in the range of from 1.00 to 1.80 g, more preferably 1.10 to 1.70 g, even more preferably 1.20 to 1.60 g, most preferably 1. *** " , 30 to 1, 50 and in particular 1, 35 to 1, 41 g.

In another preferred embodiment, the weight of the empty capsule body including the fabric is in the range of 1.70 to 2.50 g, more preferably 1.80 to 2.40 g, even more preferably 1.90 to 2.30 g, most preferably 2.00 to 2.20 and especially 2.08 to 2.14 g.

To protect the beverage substance from moisture and oxygen and to increase the storage stability of the portion capsules, the portion capsules are preferably subjected to inert gas, so that a slight overpressure arises in the interior of the capsules.

The inert gas is preferably nitrogen.

The portion capsule can be provided with an identifier. Thus, for example, a mechanical identification or a mechanical fit of the portion capsule can be realized with a matching element of the device for producing the coffee beverage via the grooves already described above in the wall region of the capsule main body. In addition, identifiers based on electrical conductivity or magnetism can also be used.

The brewing pressure is influenced under standardized conditions by the D [4,3] value of the ground coffee, as well as by the amount of beverage substance contained in the portion capsule.

The brewing pressure is preferably in the range of 1 to 18 bar, more preferably 3 to 1 1 bar. The brewing pressure preferably designates the measured pressure that the pump must apply to pump water into and through the portion capsule located in the brewing chamber.

Preferred embodiments F ¹ to F ¹⁰ are summarized in the following table:

Embodiments F ² to F ¹⁰ , and in particular F ² and F ⁹ , are particularly preferred.

With the portion capsule according to the invention, various coffee plants can be produced.

Favorite coffee drinks are espresso and filter coffee.

Preferably, the term "filter coffee" refers to a coffee beverage having a volume of more than 80 ml, which corresponds to a coffee beverage that can be prepared with pressure-less filtration devices.

The achievable beverage volume can be in the range of 20 to 400 ml.

The achievable beverage volume is preferably in the range of 20 to 170 ml.

Particularly preferably, the achievable beverage volume is between 30 and 50 ml, 30 and 120 ml, 100 and 150 ml or 180 and 300 ml.

If the coffee beverage is espresso, the achievable beverage volume is preferably between 20 and 70 ml and in particular between 30 and 50 ml.

If the coffee beverage is filter coffee, the obtainable beverage volume is preferably between 20 and 150 ml, 80 and 180 ml or 150 and 330 ml.

In a preferred embodiment, the achievable beverage volume is between 150 and 330 ml and in particular between 180 and 300 ml. In a particularly preferred embodiment, the achievable beverage volume is between 80 and 180 ml and in particular between 100 and 150 ml.

In a further particularly preferred embodiment, the achievable beverage volume is between 20 and 150 ml and in particular between 30 and 120 ml.

The produced coffee beverage may have a crema.

In a preferred embodiment, the coffee beverage has a crema. According to this embodiment, the coffee beverage is preferably espresso or coffee, the coffee having a volume of preferably between 30 and 120 ml.

In another preferred embodiment, the coffee beverage has no crema. According to this embodiment, the coffee beverage is preferably filter coffee.

In a particularly preferred embodiment, the coffee beverage has a crema, wherein the textile fabric has an air permeability in the range from 1800 to 2200 l / (m ² s), and / or the textile fabric has a basis weight in the range from 20 to 120 g / m ² and / or the capsule bottom is closed.

In another particularly preferred embodiment, the coffee beverage has no cream, wherein the fabric has an air permeability in the range of 100 to 600 l / (m ² s), and / or the textile fabric has a basis weight in the range of 400 to 1500 g / m ² , and / or the capsule bottom is partially open.

Preferred combinations of particularly preferred embodiments are shown in the following table:

embodiments

The determination of the degree of roasting was carried out with the colorimeter Colorette 3b Fa. Probat; Year of construction 201 1. The measuring principle is based on a reflection measurement. The coffee sample to be measured is illuminated with light of two wavelengths (red light and infrared). The sum of the reflected light is evaluated electronically and displayed as a color value. Very dark roasted raw coffee yields readings between 50 and 70. Above 70 values have medium to lightly roasted coffee beans.

The particle size distribution and the D [4,3] value were determined in a dry measurement with the measuring instrument Malvern Mastersizer 3000 and the dispersing unit Malvern AeroS. For this purpose, about 7 g of ground roasted coffee were transferred to the measuring cell at a dispersing pressure of 4 bar. With the laser diffraction, the particle size distribution and the D [4,3] value can be determined by means of the detection of the scattered light and the resulting diffraction angle according to the Fraunhofer theory.

The air permeability of the textile fabrics was determined according to DIN ISO 9237. For this purpose, a defined area of the sample material was clamped. The sample was traversed by air perpendicular to the surface. The measurement can be done as a lower or differential pressure determination. The air permeability was determined at a pressure of 100 pascals.

The basis weight of the textile fabrics was determined according to DIN EN 12127.

The brewing pressure refers to the measured pressure the pump must apply to pump water into and through the portion capsule located in the brewing chamber.

The evaluation criterion used was the sensory evaluation of the beverage both visually, based on the cream-free and also in terms of taste. When the capsule is open, there is little or no cream. Cream-free samples were designated, in which the small amount of foam or bubbles had disappeared within 10 seconds. In the taste test must be on a scale from 0 to 6, a value between 5.0 and 6.0 can be achieved (0 = displeases, 3 = neither like nor displeases, 6 = pleases greatly). Essentially, the criteria, roastness, bitterness, acid, sweetness and possibly body were used. The test was carried out by sensory tasters.

Embodiment 1

Various coffee beverages were prepared using a porous cascade-like fabric with different roast values and different D [4,3] values of the coffee (Table 1).

Starting from test series 1 (D [4,3] value 550 μηη, color value 50-90), the variation of the degree of roast (expressed in terms of the color value) should produce other, possibly even sensory, improved coffee drinks.

By reducing the D [4,3] value to 350 μηη, however, a sensorially perfect, cream-free coffee beverage with a color value of 70-120 could be achieved (test series 2). At a D [4,3] value of 350 μηη no sensible coffee drinks could be obtained in combination with lower color values (50-70) (test series 3).

The results summarized in Table 1 show that the combination of particle distributions with larger D [4,3] values (550 μηη) and a lower color value (50-90) (Test Series 1) and the combination of a smaller D [4 , 3] value (350 μηι) and a higher color value (70-120) (test series 2) give sensory good, cream-free drinks.

Combinations of larger D [4,3] values (400-550 μηι) and higher color values (70-120), or also of smaller D [4,3] values (350 μηι) and lower color values (50-70) On the other hand, there are no good drinks.

Embodiment 2

Various coffee drinks were made using a sheet-permeable fabric at different roast values and different D [4,3] values of the coffee (Table 2).

At D [4,3] values of 350 μηη and 310 μηη, sensorially good coffee drinks were obtained in combination with color values of 70-120 (test series 4 and 5). Tests 5, 6 and 7 show that the change in grind (expressed in terms of the D [4,3] value) and degree of roast (expressed in terms of color value) at the same extraction pressure - test series 5 vs. 7 - to give a better sensory result. An increase in the coarse fraction - test series 6 - can not absorb this because the extraction pressure decreases. By changing the degree of grinding (expressed in terms of the D [4,3] value) and the change in the degree of roast (expressed in terms of the color value), it was also possible to increase the obtainable beverage yield and to reduce the required weight - test series 5.

The change in the degree of roasting to 50-70 in the test series 6 and 7, however, did not provide a satisfactory and comparable result as that of the test series 4 and 5.

The results summarized in Table 2 show the same trend as the results from Table 1. It can be seen that by combining a smaller D [4,3] value (350 μηη, 310 μηη) with a higher color value (70-120) (Test series 4 and 5) sensory good drinks with crema can be achieved.

On the other hand, combinations of smaller D [4,3] values (330 μηη, 290 μηη) and lower color values (50-70) do not give good drinks (test series 6 and 7).

28 KRÜ0049-WO / JBhh

Table 1: Use of a porous cascade-like textile fabric with different roast degrees and different D [4,3] values.

Table 2: Use of a surface-permeable textile fabric with different roast degrees and different D [4,3] values.

Claims

claims:

1 . Portion capsule for producing a coffee beverage, wherein the portion capsule has a capsule body, in which a fabric and a beverage substance are arranged, wherein the beverage substance is provided for storage in the portion capsule and for extraction in the portion capsule through the fabric by means of pressurized hot water, wherein the beverage substance is present in the portion capsule in an amount ranging from 1 to 20 g; wherein the beverage substance is substantially powdery, comprises roast ground coffee which in the dry state has a D [4,3] value in the range of 150 to 550 μm; and wherein the roast ground coffee has a color value in the range of 50 to 150.

2. The portion capsule according to claim 1, wherein the textile fabric has a basis weight in the range of 10 to 2500 g / m ² .

The portion capsule according to any one of the preceding claims, wherein the fabric has an air permeability in the range of 50 to 4000 l / (m ² s).

The portion capsule according to any one of the preceding claims, wherein the beverage substance is present in the portion capsule in an amount ranging from 4 to 11 g.

5. The portion capsule according to one of the preceding claims, wherein the beverage substance is substantially powdered, comprises roast ground coffee, which in the dry state has a D [4,3] value in the range of 200 to 500 μηη.

6. The portion capsule according to one of the preceding claims, wherein the capsule bottom is partially open or closed.

The portion capsule according to any one of the preceding claims, wherein the fabric has an air permeability in the range of 100 to 600 l / (m ² s).

8. The portion capsule according to claim 7, wherein the textile fabric has a basis weight in the range of 400 to 1500 g / m ² .

9. The portion capsule according to claim 7 or 8, wherein the capsule bottom is partially open.

10. The portion capsule according to any one of claims 7 to 9, wherein the coffee beverage has no crema.

1 1. The portion capsule according to any one of claims 1 to 6, wherein the fabric has an air permeability in the range of 1800 to 2200 l / (m ² s).

12. The portion capsule according to claim 1 1, wherein the textile fabric has a basis weight in the range of 20 to 120 g / m ² .

13. The portion capsule according to claim 11 or 12, wherein the capsule bottom is closed.

14. The portion capsule according to any one of claims 1 1 to 13, wherein the coffee beverage has a crema.

15. The portion capsule according to any one of the preceding claims, wherein the achievable beverage volume is in the range of 20 to 170 ml.