WO2015151072A1 - Capsule for infusion products, in particular coffee powder - Google Patents
Capsule for infusion products, in particular coffee powder Download PDFInfo
- Publication number
- WO2015151072A1 WO2015151072A1 PCT/IB2015/052467 IB2015052467W WO2015151072A1 WO 2015151072 A1 WO2015151072 A1 WO 2015151072A1 IB 2015052467 W IB2015052467 W IB 2015052467W WO 2015151072 A1 WO2015151072 A1 WO 2015151072A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- capsule
- infusion
- infusion product
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/8043—Packages adapted to allow liquid to pass through the contents
- B65D85/8061—Filters
Definitions
- the present invention relates to a capsule for the infusion of granular products, in particular coffee powder.
- a capsule for infusion products generally comprises a cup body made of a plastic material.
- the cup body houses the coffee powder. Furthermore, the cup body is closed by a cover - normally made of a plastic material - or with a film of filtering paper or with a micro-pierced filter.
- the beverage produced by so doing flows out of the cup body through at least one hole made in the bottom wall of the cup body itself.
- the upper edge of the side wall of the cup body comes into contact with an upper portion of the percolation chamber.
- the cup body in turn, has a (normally annular) projection, which extends from the base wall of the cup body itself ans strikes against a lower portion of the percolation chamber.
- spacial devices have been designed, which can be fitted on percolating machines so as to facilitate the formation of the above-mentioned coffee cream; these devices are known as "emulsifiers" .
- these emulsifiers should they not be subject to regular maintenance, could be affected by delivering malfunctioning, with the formation of bubbles in the beverage (foam) .
- the main object of the present invention is to provide a coffee capsule that optimizes the way in which the the product is delivered and facilitates the formation of coffee cream in the water/coffee infusion mass.
- the present invention also relates to the a method for the production of a final coffee infusion containing an appreciable amount of coffee cream.
- Said method comprises the following steps, all carried out inside a capsule:
- figure 1 shows a first perspective view of a coffee capsule according to the present invention
- figure 2 shows a second perspective view of the same coffee capsule of figure 1;
- FIG. 3 shows a front view of the coffee capsule shown in figures 1 and 2;
- FIG. 4 shows a plan view of the capsule shown in figures 1, 2 and 3;
- FIG. 5 shows a view from the bottom of the capsule shown in figures 1, 2 and 3;
- figure 6 shows an A-A section carried out on the front view of figure 3;
- FIG. 7 shows an enlargement of a detail of the capsule shown in figure 6;
- number 10 indicates, as a whole, a capsule for infusion products, in particular coffee, made according to the present invention.
- the capsule 10 comprises a cup body 20, made of a plastic material, and a cover 30 to shut the upper portion of the cup body 20.
- the cover 30 is replaced by a micro-pierced peelable film, thus keeping the ability to separate the components unchanged.
- the cup body 20 is defined by a side wall 21.
- the side wall 21 is substantially shaped as a hyperboloid of one sheet (also known as "hyperbolic hyperboloid”) .
- an infusion chamber 27 to hold the coffee powder is defined by a first upper portion 21A of the side wall, the lower surface of the cover 30 and the upper surface of the horizontal filtering partition 25.
- This chamber is where the infusion takes place, which involves a certain amount of hot water under pressure (the pressure at which the hot water is supplied normally ranges from 5 to 7 bar) , which is fed through a central pierced area 31 of the cover 30, and the coffee powder contained in the chamber 27 itself.
- a first infusion product (PI) pre-infusion
- PI first infusion product
- a pocket 40 for finely blending the first infusion product (PI) with air in order to obtain a second infusion product ( P2 ) .
- the pocket 40 is able to deliver the second infusion product (P2) to the outside in a pulsating manner.
- the pocket 40 is defined, on the upper side, by the filtering element 25 and, on the lower side, by an elastically deformable membrane 50 provided with a central pulsating evacuation duct 51 to evacuate the second infusion product (P2) (figure 7) .
- the central pulsating evacuation duct 51 is periodically closed by said elastically deformable membrane 50 touching a central portion 25B of the filtering partition 25.
- a second lower portion 21B of the side wall 21 continues under the filtering element 25 and the pocket 40, so as to act as a diffuser for the second infusion product (P2) .
- the capsule 100 according to the present invention works as follows:
- pre-infusion step the hot water under pressure (5-7 bar), coming from the percolating machine (not shown) , is fed into the infusion chamber 27 containing a certain amount of coffee powder; this step is called “pre-infusion step";
- the first infusion product (PI) is fed under pressure into the pocket 40; as the amount of first infusion product (PI) inside the pocket 40 increases, the elastically deformable membrane 50 elastically deforms downward (following an arrow (Fl) - figure 7); this downward movement of the elastically deformable membrane 50 causes the detachment of the mouth 51A of the central pulsating evacuation duct 51 from the central portion 25B of the horizontal filtering partition 25; this permits the micro- pulsating expulsion of almost the entire amount of first infusion product (PI) contained in the pocket 40 through the central evacuation duct 51;
- the membrane 50 tends to return to its initial position (following an arrow ( F2 ) - figure 7), thus sucking into the pocket 40 the air that is enclosed in the space defined by the second lower portion 21B of the side wall 21; said air remains trapped in the pocket 40 when the membrane goes back to resting against the central portion 25B of the horizontal filtering element 25, so that the mouth 51A is closed again;
- the process for making the second infusion product (P2) (intimate blending of coffee infusion and air, so as to form coffee cream) is repeated, in a pulsating manner, for a great number of times, until all the product of the two infusions is entirely drained into a cup (not shown) through the lower portion 21B of the side wall 21;
- the horizontal filtering partition 25 is located in the narrowest spot of the side wall 21, which, as already mentioned above, is advantageously substantially shaped as a hyperboloid of one sheet (also known as "hyperbolic hyperboloid") .
- the side wall 21 is divided into two distinct portions 21A, 21B, which are fixed together with known methods (for example, by interlocking them or by means of ultrasonic welding) .
- the cover 30 and the horizontal filtering partition 25 are also fixed.
- the main advantage of the coffee capsule according to the present invention lies in the possibility to make a coffee with a large content of coffee cream, increasing at the same time the fullness of the coffee itself thanks to the first pre-infusion step, without the need to use special emulsifier to be fitted in the percolating machines.
- Another advantage lies in the fact that the capsule according to the present invention is recyclable, since its cover is removable and the content can easily be separated from the plastic part.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
A capsule (10) for infusion products, in particular coffee. The capsule (10) comprises: - a cup body (20) defined by a side wall (21); and - a cover (30) to close the cup body (5); the cup body (20) being provided with a filtering partition (25) of a first infusion product (P1). The capsule (10) is characterized in that it comprises, downstream of the filtering element (25), a pocket (40) for finely blending said first infusion product (PI) with air in order to obtain a second infusion product (P2). Furthermore, the pocket (40) is able to deliver the second infusion product (P2) to the outside in a pulsating manner. The pocket (40) is defined on the one side by the filtering partition (25) and on the other side by an elastically deformable membrane (50) provided with a pulsating evacuation duct (51) of said second infusion product (P2) containing an appreciable amount of coffee cream.
Description
CAPSULE FOR INFUSION PRODUCTS, IN PARTICULAR COFFEE
POWDER"
TECHNICAL FIELD
The present invention relates to a capsule for the infusion of granular products, in particular coffee powder.
BACKGROUND ART
A capsule for infusion products generally comprises a cup body made of a plastic material.
The cup body houses the coffee powder. Furthermore, the cup body is closed by a cover - normally made of a plastic material - or with a film of filtering paper or with a micro-pierced filter.
When the capsule is inserted into a percolation chamber of a coffee extraction machine, a given amount of hot water is injected under pressure and flows through a hole made in the cover, so as to be blended with the infusion product on the inside of the cup body.
Then, the beverage produced by so doing flows out of the cup body through at least one hole made in the bottom wall of the cup body itself.
In the percolation chamber, the upper edge of the side wall of the cup body comes into contact with an upper portion of the percolation chamber. The cup body, in turn, has a (normally annular) projection, which extends from the base wall of the cup body itself ans strikes against a lower portion of the percolation chamber.
It is well known the fact that the machines used to prepare coffee infusions are more and more frequently equipped with devices that allow users to obtain coffee cream, which nowadays is very appreciated by consumers.
Furthermore, people know that coffee cream is obtain by favouring the intimate emulsion of air on the inside of the coffee mass flowing out of the percolating machine.
Moreover, in order to obtain an acceptable coffee cream, air must be emulsified with coffee mass in a very intimate and smooth manner; otherwise, if the air remains trapped in bubbles, the result obtained is a mere coffee foam, which is not appreciated by the average consumer.
Therefore, spacial devices have been designed, which can be fitted on percolating machines so as to facilitate the formation of the above-mentioned coffee cream; these devices are known as "emulsifiers" .
However, the use of these emulsifiers in percolating machines forces manufacturers to completely redesign the machine with a consequent remarkable increase of the costs
for producing the machine itself.
Furthermore, these emulsifiers, should they not be subject to regular maintenance, could be affected by delivering malfunctioning, with the formation of bubbles in the beverage (foam) .
Therefore, it could be extremely convenient for users to get coffee cream not because of the use of emulsifiers in the percolating machines, but thanks to a particular conformation of the coffee capsule. This can make the delivering procedure qualitatively better and reliably repetitive, which are essential features for portioned products .
DISCLOSURE OF INVENTION
Hence, the main object of the present invention is to provide a coffee capsule that optimizes the way in which the the product is delivered and facilitates the formation of coffee cream in the water/coffee infusion mass.
According to the present invention there is provided, first of all, a coffee capsule as claimed in Claim 1 or in any one of the Claims that directly or indirectly depend on Claim 1.
The present invention also relates to the a method for the production of a final coffee infusion containing an appreciable amount of coffee cream.
Said method comprises the following steps, all carried out
inside a capsule:
producing, in a pre-infusion phase, a first infusion product in a capsule chamber;
transferring said first infusion product to a pocket where the intimate blending of said first infusion product with air occurs in order to obtain a second infusion product ;
evacuating in a pulsating manner a certain amount of said second infusion product; and
- repeating the production and the evacuation in a pulsating manner of the whole second infusion product formed inside the capsule.
BRIEF DESCRIPTION OF THE DRAWINGS
The present invention will be best understood upon perusal of the following detailed description of a preferred embodiment, which is provided by way of example and is not limiting, with reference to the accompanying drawings, in which :
figure 1 shows a first perspective view of a coffee capsule according to the present invention;
figure 2 shows a second perspective view of the same coffee capsule of figure 1;
- figure 3 shows a front view of the coffee capsule shown in figures 1 and 2;
- figure 4 shows a plan view of the capsule shown in
figures 1, 2 and 3;
- figure 5 shows a view from the bottom of the capsule shown in figures 1, 2 and 3;
- figure 6 shows an A-A section carried out on the front view of figure 3; and
- figure 7 shows an enlargement of a detail of the capsule shown in figure 6;
BEST MODE FOR CARRYING OUT THE INVENTION
In figure 1, number 10 indicates, as a whole, a capsule for infusion products, in particular coffee, made according to the present invention.
The capsule 10 comprises a cup body 20, made of a plastic material, and a cover 30 to shut the upper portion of the cup body 20.
In an embodiment that is not shown herein, the cover 30 is replaced by a micro-pierced peelable film, thus keeping the ability to separate the components unchanged.
In particular, the cup body 20 is defined by a side wall 21.
Advantageously, though not necessarily, the side wall 21 is substantially shaped as a hyperboloid of one sheet (also known as "hyperbolic hyperboloid") .
On the inside of the cup body 20 there is provided a horizontal filtering partition 25 provided with a plurality of filtering holes 25A (figures 6 and 7) .
As shown in figures 6 and 7, an infusion chamber 27 to hold the coffee powder is defined by a first upper portion 21A of the side wall, the lower surface of the cover 30 and the upper surface of the horizontal filtering partition 25. This chamber is where the infusion takes place, which involves a certain amount of hot water under pressure (the pressure at which the hot water is supplied normally ranges from 5 to 7 bar) , which is fed through a central pierced area 31 of the cover 30, and the coffee powder contained in the chamber 27 itself.
Thus, a first infusion product (PI) (pre-infusion) is obtained, which flows, through the filtering holes 25A of the horizontal filtering partition 25, towards a pocket 40 (figures 6 and 7) for finely blending the first infusion product (PI) with air in order to obtain a second infusion product ( P2 ) .
As we will explain more in detail below, when we will discuss the actual operation of the capsule 10, the pocket 40 is able to deliver the second infusion product (P2) to the outside in a pulsating manner.
As a matter of fact, the pocket 40 is defined, on the upper side, by the filtering element 25 and, on the lower side, by an elastically deformable membrane 50 provided with a central pulsating evacuation duct 51 to evacuate the second infusion product (P2) (figure 7) .
As shown in figure 7, the central pulsating evacuation duct 51 is periodically closed by said elastically deformable membrane 50 touching a central portion 25B of the filtering partition 25.
As shown, in particular, in figures 3 and 6, a second lower portion 21B of the side wall 21 continues under the filtering element 25 and the pocket 40, so as to act as a diffuser for the second infusion product (P2) .
The capsule 100 according to the present invention works as follows:
the hot water under pressure (5-7 bar), coming from the percolating machine (not shown) , is fed into the infusion chamber 27 containing a certain amount of coffee powder; this step is called "pre-infusion step";
- the water under pressure intimately blends with the coffee powder, thus creating a first infusion product (PI), which, in turn, is filtered through the filtering holes 25A of the horizontal filtering partition 25; this first infusion product (PI) does not have appreciable amounts of coffee cream yet;
the first infusion product (PI) is fed under pressure into the pocket 40; as the amount of first infusion product (PI) inside the pocket 40 increases, the elastically deformable membrane 50 elastically deforms downward (following an arrow (Fl) - figure 7); this downward
movement of the elastically deformable membrane 50 causes the detachment of the mouth 51A of the central pulsating evacuation duct 51 from the central portion 25B of the horizontal filtering partition 25; this permits the micro- pulsating expulsion of almost the entire amount of first infusion product (PI) contained in the pocket 40 through the central evacuation duct 51;
due to its elastic properties, the membrane 50 tends to return to its initial position (following an arrow ( F2 ) - figure 7), thus sucking into the pocket 40 the air that is enclosed in the space defined by the second lower portion 21B of the side wall 21; said air remains trapped in the pocket 40 when the membrane goes back to resting against the central portion 25B of the horizontal filtering element 25, so that the mouth 51A is closed again;
the percolation process, though, continues and, therefore, a certain amount of first infusion product (PI) enters the pocket 40 and blends with the air available therein, thus forming - again - a certain amount of a second infusion product (P2);
again, due to the increase in the amount of second infusion product (P2) in the pocket 40, there is a deformation of the membrane downward following arrow (Fl); by so doing, almost the entire amount of second infusion product (P2) contained in the pocket 40 is expelled under
pressure through the central pulsating evacuation duct 51, whose mouth 51A is opened during the deformation of the membrane 50 downward (arrow (Fl));
the process for making the second infusion product (P2) (intimate blending of coffee infusion and air, so as to form coffee cream) is repeated, in a pulsating manner, for a great number of times, until all the product of the two infusions is entirely drained into a cup (not shown) through the lower portion 21B of the side wall 21;
- it should be pointed out that, in order to obtain a good coffee cream, an important contribution is made by the jet expulsion of the second infusion product (P2) through the central pulsating evacuation duct 51; this rough expulsion causes the second infusion product (P2) to rub against the walls of the central pulsating evacuation duct 51, thus favouring the intimate blending of the air with the first infusion product.
Advantageously, though not necessarily, the horizontal filtering partition 25 is located in the narrowest spot of the side wall 21, which, as already mentioned above, is advantageously substantially shaped as a hyperboloid of one sheet (also known as "hyperbolic hyperboloid") .
In particular, in the embodiment shown in figures 1, 2, 3 and 6 and for the purpose of improving the the production cycle of the capsule 10, the side wall 21 is divided into
two distinct portions 21A, 21B, which are fixed together with known methods (for example, by interlocking them or by means of ultrasonic welding) . In the upper portion 21A there are also fixed the cover 30 and the horizontal filtering partition 25.
The main advantage of the coffee capsule according to the present invention lies in the possibility to make a coffee with a large content of coffee cream, increasing at the same time the fullness of the coffee itself thanks to the first pre-infusion step, without the need to use special emulsifier to be fitted in the percolating machines.
These advantages lead, first of all, to a greater homogeneity of the quality of the product delivered into the cup, besides the possibility to manufacture machines that are much simpler and, as a consequence, more reliable and long lasting and less sensitive to periodic maintenance .
Another advantage lies in the fact that the capsule according to the present invention is recyclable, since its cover is removable and the content can easily be separated from the plastic part.
Claims
1. A capsule (10) for infusion products, in particular coffee;
said capsule (10) comprising:
- a cup body (20) defined by a side wall (21) ; and
a cover (30) to close said cup body (5) ; said cup body (20) being provided with a filtering element (25) of a first infusion product (PI) ;
said capsule (10) being characterized in that it comprises, downstream of said filtering element (25), a pocket (40) for finely blending said first infusion product (PI) with air in order to obtain a second infusion product (P2) containing an appreciable amount of coffee cream.
2. The capsule (10), according to Claim 1, characterized in that said pocket (40) is able to deliver said second infusion product (P2) to the outside in a pulsating manner.
3. The capsule (10), according to Claim 2, characterized in that said pocket (40) is defined on the one side by said filtering element (25) and on the other side by an elastically deformable element (50) provided with pulsating evacuation means (51) of said second infusion product (P2) .
4. The capsule (10), according to Claim 3, characterized in that said elastically deformable element
(50) is formed by a membrane (50) .
5. The capsule (10), according to Claim 3 or to Claim 4, characterized in that said pulsating evacuation means
(51) are periodically closed by said elastically deformable element (50) touching said filtering element (25) .
6. The capsule (10), according to anyone of the preceding Claims, characterized in that said side wall (21) is substantially shaped as a hyperboloid of one sheet.
7. The capsule (10), according to Claim 6, characterized in that said horizontal filtering partition
(25) is arranged in the narrowest point of said side wall (21) substantially shaped as a hyperboloid of one sheet.
8. The capsule (10), according to anyone of the preceding Claims, characterized in that said side wall (21) is divided into two distinct portions (21A, 21B) which are fixed together.
9. The capsule (10), according to Claim 8, characterized in that also said cover (30) and said horizontal filtering partition (25) are fixed to an upper portion (21A) of said side wall (21) .
10. The capsule (10), according to anyone of the preceding claims, characterized in that all components are interlocked one with another.
11. The capsule (10), according to anyone of the preceding claims, characterized in that said cover (30)
comprises a micro-pierced peelable film.
12. A method for the production of a final coffee infusion containing an appreciable amount of coffee cream; said method being characterized by the following steps, all carried out inside a capsule:
producing, in a pre-infusion phase, a first infusion product in a capsule chamber;
transferring said first infusion product to a pocket where the intimate blending of said first infusion product with air occurs in order to obtain a second infusion product ;
evacuating in a pulsating manner, in the form of a micro-jet, a certain amount of said second infusion product; and
repeating the production and the evacuation in a pulsating manner of the whole second infusion product formed inside the capsule.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITBO20140192 | 2014-04-04 | ||
| ITBO2014A000192 | 2014-04-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2015151072A1 true WO2015151072A1 (en) | 2015-10-08 |
Family
ID=51033272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2015/052467 Ceased WO2015151072A1 (en) | 2014-04-04 | 2015-04-03 | Capsule for infusion products, in particular coffee powder |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2015151072A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITUA20162955A1 (en) * | 2016-04-28 | 2017-10-28 | Macchiavelli Srl | Capsule for the preparation of drinks, in particular for cappuccino. |
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|---|---|---|---|---|
| US5242702A (en) * | 1990-07-27 | 1993-09-07 | Nestec S.A. | Extraction of coffee contained in sealed cartridges |
| EP2030914A1 (en) * | 2007-08-30 | 2009-03-04 | GVB Gesellschaft für Vermögensberatungen AG | Method for producing a capsule, and capsule for a device for creating liquid food |
| US20100203198A1 (en) * | 2007-06-05 | 2010-08-12 | Alfred Yoakim | Capsule and method for preparing a food liquid by centrifugation |
| US20110064852A1 (en) * | 2009-09-17 | 2011-03-17 | Kruger Gmbh & Co. Kg | Portion capsule and use of a portion capsule |
| US20120070543A1 (en) * | 2010-09-20 | 2012-03-22 | Gotthard Mahlich | Portion capsule and method for producing a beverage using a portion capsule |
| WO2013060656A1 (en) * | 2011-10-24 | 2013-05-02 | Nestec S.A. | Modular capsule kit with variable volume |
| WO2013105036A1 (en) * | 2012-01-12 | 2013-07-18 | Sarong Societa' Per Azioni | Capsule for beverage |
| WO2013124811A1 (en) * | 2012-02-22 | 2013-08-29 | Sarong Societa' Per Azioni | Capsule for beverage |
| EP2662313A1 (en) * | 2012-05-09 | 2013-11-13 | Coop Industria - Societa' Cooperativa | A process for realising, using and managing a capsule for preparation of a beverage |
| US8656827B2 (en) * | 2009-03-20 | 2014-02-25 | Luigi Lavazza S.P.A. | Capsule for the preparation of a beverage and capsule-holding unit for use therewith |
| US20140053735A1 (en) * | 2011-03-07 | 2014-02-27 | Cupsystem Company B.V. | Disposable package and system for preparation of a liquid product |
-
2015
- 2015-04-03 WO PCT/IB2015/052467 patent/WO2015151072A1/en not_active Ceased
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5242702A (en) * | 1990-07-27 | 1993-09-07 | Nestec S.A. | Extraction of coffee contained in sealed cartridges |
| US20100203198A1 (en) * | 2007-06-05 | 2010-08-12 | Alfred Yoakim | Capsule and method for preparing a food liquid by centrifugation |
| EP2030914A1 (en) * | 2007-08-30 | 2009-03-04 | GVB Gesellschaft für Vermögensberatungen AG | Method for producing a capsule, and capsule for a device for creating liquid food |
| US8656827B2 (en) * | 2009-03-20 | 2014-02-25 | Luigi Lavazza S.P.A. | Capsule for the preparation of a beverage and capsule-holding unit for use therewith |
| US20110064852A1 (en) * | 2009-09-17 | 2011-03-17 | Kruger Gmbh & Co. Kg | Portion capsule and use of a portion capsule |
| US20120070543A1 (en) * | 2010-09-20 | 2012-03-22 | Gotthard Mahlich | Portion capsule and method for producing a beverage using a portion capsule |
| US20140053735A1 (en) * | 2011-03-07 | 2014-02-27 | Cupsystem Company B.V. | Disposable package and system for preparation of a liquid product |
| WO2013060656A1 (en) * | 2011-10-24 | 2013-05-02 | Nestec S.A. | Modular capsule kit with variable volume |
| WO2013105036A1 (en) * | 2012-01-12 | 2013-07-18 | Sarong Societa' Per Azioni | Capsule for beverage |
| WO2013124811A1 (en) * | 2012-02-22 | 2013-08-29 | Sarong Societa' Per Azioni | Capsule for beverage |
| EP2662313A1 (en) * | 2012-05-09 | 2013-11-13 | Coop Industria - Societa' Cooperativa | A process for realising, using and managing a capsule for preparation of a beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITUA20162955A1 (en) * | 2016-04-28 | 2017-10-28 | Macchiavelli Srl | Capsule for the preparation of drinks, in particular for cappuccino. |
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