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    • 专利摘要:
    invention patent: "method for dispensing a coffee drink by means of centrifugation in a device that produces drink". the present invention relates to a method for preparing a small coffee extract from a capsule containing coffee powder comprising: supplying a capsule containing between 5.0 to 8.5 grams of ground coffee powder, injection of a liquid in the capsule; said liquid interacting with the coffee powder and centrifuging the capsule in a device that produces drink to force, by the effect of centrifugal forces, the liquid coffee extract out of the capsule; such coffee extract is then collected, in which the extraction of the liquid coffee extract is obtained by rotating the capsule within a speed range comprised within a range of 2500 to 7500 rpm.
    公开号:BR112012019900B1
    申请号:R112012019900
    申请日:2011-02-02
    公开日:2020-04-07
    发明作者:Perentes Alexandre；Yoakim Alfred；Jarisch Christian；Ricoux Delphine；Jimenez Alvarez Diego；Monnier Pierre
    申请人:Nestec Sa；Nestle Sa；
    IPC主号:
    专利说明:

    Invention Patent Descriptive Report for METHOD FOR PREPARING A SMALL COFFEE EXTRACT FROM A CAPSULE CONTAINING COFFEE POWDER.
    [001] The present invention relates to a method for dispensing a coffee drink by means of centrifugation.
    [002] A traditional extraction method for preparing small coffee drinks, such as ristretto or espresso, consists of applying a high pressure water piston on one side of a wrapper containing ground coffee powder and extracting an extract of coffee on the opposite side of the wrapper. This method promotes the distribution of coffee drinks that experience high intensity of flavor and aroma, which are particularly appreciated by coffee gourmets.
    [003] Other methods are to prepare a long coffee under low pressure or gravity, such as using a drip coffee maker. The low pressure involved during extraction provides coffee with a lower aroma intensity. Therefore, unless a large excess of coffee powder is placed in the coffee maker, the coffee is often watery, has a low aroma / flavor profile and usually does not have enough foam.
    [004] Due to the low pressure, the coffee drip method is not adapted for the distribution of small coffee drinks, since it does not provide enough body, flavor, aroma and foam intensity.
    [005] The preparation of coffee using centrifugation is also already known. The principle consists mainly of supplying ground coffee to a receptacle, supplying liquid to the receptacle and rotating the receptacle at high speed to ensure interaction of liquid with powder, while creating a liquid pressure gradient in the receptacle; such pressure gradually increases from the center towards the periphery of the receptacle. As the liquid attracts
    Petition 870190115930, of 11/11/2019, p. 3/47
    2/35 the coffee bed flows, extraction of the coffee compounds occurs and a liquid extract is obtained, which flows at the periphery of the receptacle.
    [006] Another problem encountered with the known coffee centrifugation processes refers to the non-homogeneous interaction between the liquid and the coffee that negatively affects the quality of coffee extraction. In particular, it may be that the liquid does not uniformly moisten the coffee or water, it may find a preferred flow path in the coffee powder or water bags form in the coffee receptacle, etc. As a consequence, the transfer of coffee solids to the liquid is not optimal. Also, the intensity of flavor and aroma of coffee can be lost. This problem is particularly sensitive when a small coffee drink, such as ristretto or espresso coffee, is produced by means of centrifugation because the loss of coffee quality (intensity, aroma / flavor, foam, etc.) is usually more noticeable than for large coffee (café lungo or longer).
    [007] WO2008 / 148834 refers to a capsule for use in a beverage preparation device using centrifugal forces to extract the beverage extract in which, as an example, the capsule can contain 6.5 g of powder of particle size of 260 microns. The capsule is spun around 8000 rpm at a liquid flow rate of about 2 grams / second.
    [008] There is a need for distribution of a small coffee having an improved quality, in particular its intensity of aroma and flavor, so that it corresponds to the quality of the coffee obtained through the traditional extraction method. The present invention provides a solution to that need.
    [009] There is also a need to distribute a selection of coffee drinks through a common method while obtaining improved results in terms of coffee quality. In particular, there is a need for improving the quality
    Petition 870190115930, of 11/11/2019, p. 4/47
    3/35 of extracting coffee drinks of different volumes, such as small, medium and / or large coffees, while reducing the disadvantages of known methods.
    [0010] There is also a need to improve the foam over the coffee drink.
    [0011] In a first aspect, the present invention relates to a method for preparing a small coffee from a capsule containing coffee powder, [0012] providing a capsule containing between 5.0 and 8.5 grams ground coffee powder, [0013] injection of a liquid into the capsule; said liquid interacting with the coffee powder and centrifuging the capsule in a beverage producing device to force, by the effect of centrifugal forces, the liquid coffee extract out of the capsule; such coffee extract is then collected, [0014] in which the extraction of the liquid coffee extract is obtained by rotating the capsule within a speed range comprised within a range of 2500 to 7500 rpm.
    [0015] Preferably, the extraction of the liquid drink extract is obtained by rotating the capsule within a speed range comprised within a range of 2500 to 5000 rpm. More preferably, the speed range is within a range of 3500 and 4500 rpm.
    [0016] In a second aspect, the invention relates to a capsule designed for the preparation of a coffee extract, preferably small, by means of centrifugation in a beverage preparation device comprising a body, a rim and an element upper wall;
    - the capsule containing between 4 and 15 grams, preferably 5 and 8.5 grams of coffee powder; more preferably 7 and 8 grams of powder
    Petition 870190115930, of 11/11/2019, p. 5/47
    4/35 coffee,
    - coffee powder having a particle size (Ü4.3) within a range of 160 and 400 microns; more preferably 160 and 255 microns;
    - the capsule having a storage volume available for receiving coffee powder and gas between 18 and 28 ml; preferably about 24 ml (+/- 1 ml);
    - the rim having an annular valve portion (8) having a thickness comprised between 1.0 and 3.5 mm; preferably 1.2 and 2.8 mm.
    [0017] In a third aspect, the invention relates to a method for distributing a liquid coffee extract of a selected volume from a capsule containing coffee powder in a device that produces drink by injecting a liquid that interacts with the coffee powder and centrifugation of the capsule in the device that produces drink to force, by the effect of the centrifugal forces, the liquid coffee extract out of the capsule; such liquid coffee extract being then collected, [0018] in which the method comprises:
    - selection of a capsule from a series of capsules containing different amounts of ground coffee; each quantity corresponding to a specific range of volumes of liquid coffee extract to be distributed;
    - rotation of the capsule in the device to extract the liquid coffee extract,
    - control of the volume of liquid extract to be distributed from the capsule, [0019] in which the rotation during extraction is controlled within a range of rotational speed within a range of 500 and 7500 rpm, and
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    5/35 [0020] in which the liquid flow rate differs as a function of the amount of coffee powder contained in the capsule.
    [0021] In a fourth aspect, the invention relates to a method for distributing a liquid coffee extract from a capsule containing coffee powder in a device that produces drink by injecting a liquid that interacts with the coffee powder coffee and centrifugation of the capsule in the device that produces drink to force, by the effect of centrifugal forces, the liquid coffee extract out of the capsule; such liquid coffee extract being then collected, [0022] where the method comprises:
    - selection of a capsule from a series of capsules; each containing different amounts of ground coffee; each quantity corresponding to a specific volume range of liquid coffee extract to be distributed,
    - rotation of the capsule in the device to extract the liquid coffee extract,
    - control of the volume of liquid extract to be distributed from the capsule, [0023] in which the liquid flow rate decreases as the volume of liquid coffee extract is reduced and / or the size of the capsule is smaller in the series, and / or the amount of coffee powder in the capsule is lower in the series.
    [0024] In a fifth aspect, the invention relates to a method for dispensing a foamed liquid coffee extract from a capsule containing coffee powder, [0025] by injection, in the capsule, of a liquid that interacts with the coffee powder and centrifugation of the capsule in a device that produces drink to force, by the effect of the centrifugal forces, a liquid coffee extract that flies out of the capsule by a flow restriction against an impact wall; such liquid coffee extract being,
    Petition 870190115930, of 11/11/2019, p. 7/47
    6/35 then collected by and distributed from the device, [0026] and where the flight distance is within a range of 0.3 to 10 mm.
    [0027] In a sixth aspect, the invention relates to a method for dispensing a foamed liquid coffee extract from a capsule containing ground coffee powder, [0028] by injection, in the capsule, of a liquid that interacts with the coffee powder and centrifuges the capsule in a device that produces a drink to force, by the effect of centrifugal forces, a liquid coffee extract that flies out of the capsule against an impact wall; such liquid coffee extract being then collected by and distributed from the device, [0029] in which the extraction of liquid coffee extract is obtained by rotating the capsule within a rotational speed range, [0030] and in which the distance of flight is varied, depending on the volume of liquid coffee extract to be distributed and / or depending on the size of the capsule and / or depending on the amount of coffee powder contained in the capsule.
    [0031] In a seventh independent aspect, the invention relates to a process for the production of a coffee drink by means of centrifugation in a device that produces drink, in which the device is configured to perform the following operations:
    [0032] feeding liquid into a receptacle containing dry coffee powder positioned on the device, [0033] rotating the receptacle at a rotational speed or within a rotational speed range to obtain the extraction of liquid coffee extract at the periphery of the receptacle by means of drying in the rotating receptacle and [0034] collecting the liquid coffee extract, [0035] where, before feeding liquid into the receptacle,
    Petition 870190115930, of 11/11/2019, p. 8/47
    7/35 a dry coffee compaction stage consists of centrifuging a coffee powder in the receptacle in the dry state (dry coffee compaction stage).
    [0036] In particular, the receptacle is rotated in such a way as to force the dry coffee powder to compact on the peripheral wall of the receptacle and leave a passage for liquid to be fed in the central region of the receptacle.
    [0037] In particular, it was found that, subjecting the dry coffee powder to centrifugal force at the beginning of the preparation process allows to improve the subsequent extraction of coffee liquid. In particular, this preliminary centrifugal operation on the dry powder ensures that the coffee powder is compacted in the receptacle before liquid is supplied to the receptacle.
    [0038] The degree of compaction of dry coffee powder in the receptacle can be controlled by controlling the speed of rotation and the duration of rotation during this stage. More preferably, dry coffee is centrifuged in the receptacle at a speed of at least 500 rpm, for at least 1 second, preferably at least 2 seconds. Preferably, dry coffee is centrifuged in the receptacle at a speed of at least 2000 rpm for at least 2 seconds, preferably for at least 3 seconds. More preferably, the rotational speed of the dry coffee powder is carried out at a speed of between 4500 and 10,000 rpm and a duration of between 4 and 10 seconds, more preferably at a speed of about 8000 rpm and for about 6 seconds.
    [0039] In order to decrease the dry coffee compaction stage, the rotational speed is accelerated. The acceleration of the rotational speed during this step is preferably at least 500 rpm / second, more preferably at least 1000 rpm / second, even more preferably between 1000 and 5000
    Petition 870190115930, of 11/11/2019, p. 9/47
    8/35 rpm / second.
    [0040] Other product parameters can be configured to promote homogeneous compaction, such as coffee grind size. In general, the average coffee grind size (D4.3) is preferably between 100 and 1000 microns, more preferably between 160 and 700 microns.
    [0041] The receptacle is driven in rotation along its central axis by a rotational drive assembly as described, for example, in WO 2009/106598 or Copending European Order No. 09178382.9 entitled: Capsule system with flow adjustment means. In particular, the rotational drive assembly comprises a motor, such as a DC electric rotary motor and coupling means designed to engage the receptacle and drive it in rotational motion along the central axis of the receptacle. The rotational speed is typically controlled by measuring the rotational speed of the motor, for example, by an optical or Hall effect sensor, the speed-related signal measured by the sensor being received and handled by a device control unit that produces drink.
    [0042] Control of the liquid supply in the receptacle is performed by a device control unit, which turns the pump on and off to correspond to the different stages of the beverage preparation process. The pump can be any suitable water supply pump, such as a solenoid pump, a diaphragm pump, a peristaltic pump, and so on. The pump is preferably supplied with liquid from a liquid supply reservoir that is part of the device, such as a water tank. The volume of liquid fed to the receptacle during preparation can be measured by a flow meter that sends the measured values to the control unit. The flow meter can be positioned in the cir
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    9/35 fluid in any suitable position, such as downstream of the liquid or close to or within the liquid supply reservoir.
    [0043] The rotational speed of the receptacle can also be controlled by the control unit to correspond to a reference liquid flow rate of the liquid fed into the receptacle. For this, the liquid flow rate is monitored by the control unit and compared with a reference liquid flow rate. In response, the control unit adjusts the rotational speed and the pump to keep the liquid flow rate close to the reference flow rate. Such a principle is also described in detail in WO 2009/106598.
    [0044] In the preferred preparation process, after the dry coffee centrifugation step, one step consists of feeding liquid into the receptacle to pre-moisten the ground coffee (pre-wetting step). During this stage and before extracting the coffee liquid, the rotational speed is preferably stopped or reduced compared to the previous stage, that is, the dry coffee centrifugation stage. The pre-wetting step allows the receptacle to be filled with liquid and ensures a diffusion of liquid in the coffee powder, in particular from the central portion of the receptacle. The receptacle is preferably not rotated in general or rotated at a low speed only, preferably less than 250 rpm, more preferably less than 100 rpm. High centrifugal force should be avoided, as this would create an inhomogeneous distribution of liquid in the coffee powder. Preferably, the pre-wetting step is carried out at a liquid flow rate of about 1 to 10 ml / sec, preferably about 4-6 ml / sec.
    [0045] In the preferred process of the invention, the amount of liquid fed into the receptacle during the pre-wetting step is
    Petition 870190115930, of 11/11/2019, p. 11/47
    10/35 increased as the amount of coffee powder in the receptacle becomes larger. The receptacle can actually be loaded with different amounts of coffee powder, such as 5, 6, 7 or 10 grams, etc., depending on the type or volume of coffee drink to be produced. As a result, the process consists of controlling the device, so that the liquid fed into the pre-wetting receptacle increases proportionally to the amount of powder. As a result, coffee is always properly moistened for all the different volumes of coffee possibly proposed (for example, ristretto, expresso, lungo, etc.).
    [0046] During the pre-wetting stage, the amount of liquid fed into the receptacle is between 1 and 2 times, preferably between 1.35 to 1.75 times the amount of coffee in the receptacle. More preferably, the amount of liquid fed into the receptacle is 1.5 times the amount of coffee.
    [0047] After pre-wetting the coffee powder, the receptacle is then rotated again at high speed to provide sufficient centrifugal force to the liquid and, thus, start the extraction of the coffee liquid from the capsule. Normally, the rotational speed is increased to a value sufficient for extraction when the receptacle has been filled with the predetermined amount. In the preferred process of the invention, during the extraction step, liquid continues to be fed into the receptacle until the volume of liquid fed has reached a pre-configured volume that corresponds to the desired volume of coffee drink.
    [0048] During the extraction step, the rotational speed is preferably between 2500 and 7000 rpm, preferably between 3000 and 4500 rpm. The speed can be varied, depending on the amount of coffee powder contained in the receptacle so that the smaller the amount, the lower the flow rate. The speed is
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    11/35 also controlled depending on the counter pressure that opposes the flow of the liquid coffee extract. A counter pressure can be configured by a narrowing restriction, for example, a restriction valve, which is placed on the periphery of the receptacle, as described in WO 2009/106598 or co-pending European Patent Application No. 09178382.9. The speed during extraction should be sufficiently sufficient to ensure that coffee liquid flows through the restriction, for example, it opens and passes through the valve. A delay on the release of liquid coffee extract from the receptacle can also be configured by the restriction valve, until the speed reaches a threshold that opens the restriction valve. In a particular mode, the restriction valve is formed by an edge portion of the capsule and a compression portion of the device that resiliently fits in closure on the edge portion of the capsule against the force of a resilient element (e.g. springs).
    [0049] During the extraction step, the rotation of the receptacle is continued after the liquid supply to the receptacle has ceased to ensure a total or partial emptying of liquid from the receptacle. In practice, the control unit is programmed to prevent liquid from being pumped by the liquid pump, but it keeps the engine speed at a high enough speed to extract coffee liquid through the receptacle. It should be noted that the concentration of coffee in the liquid extract decreases with the time of extraction due to the depletion of soluble coffee from the coffee bed. In a preferred mode, the rotational speed during emptying of the capsule is between 2500 and 8000 rpm, preferably between 3000 and 7000 rpm.
    [0050] The receptacle used in the process of the invention can be a single-use capsule as, for example, described in documents WO2008 / 148604, WO 2008/148650 or patent applications EuPetição 870190115930, of 11/11/2019, pg. 13/47
    12/35 co-pending ropee No. 09178382.9 or No. 10152158.1.
    [0051] The capsule typically comprises a cup-shaped body and a lid that closes the body. In some way of the above mentioned patent applications belonging to the applicant, the plug may be a perforable membrane that seals the body. The membrane is then perforated when inserted into the device to provide a liquid inlet and / or coffee liquid outlets. In other modes, the capsule has a lid that provides coffee outlets by the effect of the centrifugal force exerted by the coffee liquid on the periphery of the capsule, for example, as on a flexible lid. In other modes, the capsule may comprise a liquid-porous upper wall as the cap.
    [0052] The receptacle may alternatively be a device cell filled with ground coffee from the bulk coffee supply, for example, a coffee tank placed in the device. The cell can also be removably inserted into the device to facilitate charging with coffee powder as, for example, described in FR2712163. In another way, the cell can be supplied with coffee powder through a channel, as in WO2006 / 112691.
    [0053] The invention also relates to a device for producing a coffee drink in which it comprises:
    [0054] a rotational drive assembly including a motor and coupling means for fitting with the receptacle and driving it in rotation, [0055] a liquid supply means including a liquid pump and a liquid injector configured to supply liquid in the receptacle substantially along its rotational axis, [0056] a heater for heating the supplied liquid, [0057] a control unit to control at least the engine
    Petition 870190115930, of 11/11/2019, p. 14/47
    13/35 and the liquid pump to carry out the process as described above.
    [0058] Specific modes of the invention will now be explained with reference to the drawings by way of examples.
    [0059] The objectives of the present invention are achieved by means of the appended claims.
    [0060] The terms coffee powder or dry coffee are essentially used here to mean ground coffee or ground and roasted coffee powder.
    [0061] The term liquid is essentially used here alone to mean the diluent used to extract coffee, usually water, more preferably hot water.
    [0062] The terms liquid coffee or coffee (used alone) or liquid extract are used here essentially to mean the coffee extract in liquid form that is obtained or obtainable from the receptacle itself or from the device after its collection.
    [0063] The terms quantity or sum refer essentially to a measure of weight.
    [0064] The term small coffee is used to mean a liquid coffee extract of between 60 and 120 ml, more particularly 120 (+/- 10) ml, in relation to a lungo coffee.
    [0065] The term long coffee size is used to mean a liquid coffee extract of between 120 and 500 ml (more particularly 230 (+/- 10) ml) for a large coffee.
    [0066] In the text, the terms within a range of x and y or between x and y cover the limit values x and y of the range.
    [0067] The term liquid flow rate means the value of the flow rate (expressed in ml / s) of the liquid, as measured by a flow meter positioned in the liquid supply circuit of the device that produces the beverage.
    [0068] The flight distance is intended to be the shortest distance to
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    14/35 which separates the outermost point (or line) from any rotational surface that contacts the liquid coffee extract and the point (or line) of the impact face of the device which is perpendicular to the rotational axis of the capsule in the device.
    [0069] The terms pressure or counter-pressure threshold, in the context of the restriction valve of the invention, refer to the pressure exerted by the spring conditioning means of the device on the fitted edge of the capsule, expressed in kg.force / cm 2 .
    [0070] Coffee extraction refers to the extraction period during which liquid is fed into the capsule and a liquid coffee extract is distributed from the device that produces the beverage.
    [0071] In the present text, the values are provided with a maximum tolerance of 5%, unless otherwise mentioned.
    Brief Description of the Drawings [0072] Figures 1a-1c are cross-sectional side views of different modalities of receptacles of the invention for preparing coffee drinks, in particular single-use capsules having different sizes and a variation in height of their edge.
    [0073] Figure 2 is a schematic representation of the centrifugal device in which a capsule according to the invention is inserted, in which the counter-pressure is exerted by means of spring loading. [0074] Figure 3 shows a preferred processing graph for controlling the preparation of the coffee drink in the device of figure 2.
    [0075] Figure 4 shows a comparative graph that illustrates the concentration on higher aroma volatiles in beverage extracts (in%) for a traditional pressure preparation method and for the invention's centrifugation method at different rotational speeds.
    [0076] Figure 5 shows a comparative graph that illustrates the concentration on higher aroma volatiles in beverage extracts
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    15/35 (in%) for a traditional pressure preparation method and for the invention's centrifugation method at different liquid flow rates.
    [0077] Figure 6 shows a comparative graph that illustrates the concentration on higher aroma volatiles in beverage extracts (in%) for a traditional pressure preparation method and for the invention's centrifugation method at different coffee weights in the capsule .
    [0078] Figure 7 shows a graph that illustrates the concentration on higher aroma volatiles in beverage extracts (in%) for a traditional pressure preparation method compared to the optimized centrifugation method of the invention.
    Detailed Description of the Figures [0079] Figures 1a, 1b and 1c refer to a preferred embodiment of a series of receptacles, more particularly single-use capsules 1A, 1B, 1C according to the invention. The capsules preferably comprise a cup-shaped body 2, an edge 3 and an upper wall element, respectively, a perforable membrane 4. The edge is generally annular in shape. In this way, the membrane 4 and the body 2 surround a generally circular contour compartment 6 containing coffee powder. As shown in the figures, the membrane 4 is preferably connected over an internal annular portion R of the edge 3 which is preferably between 1 and 5 mm. The membrane 4 is connected to the edge 3 of the body by a sealed portion (for example, a welding joint).
    [0080] The edge 3 of the capsules preferably extends externally in an essentially perpendicular direction (as shown) or slightly inclined with respect to the Z axis of rotation of the capsule 1 (see Figure 2). In this way, the axis of rotation Z represents the axis of rotation during centrifugation of the capsule in the device 870190115930, of 11/11/2019, p. 17/47
    16/35 flight of preparation.
    [0081] It should be understood that the embodiment shown is only an exemplary embodiment and that the capsule 1, in particular the capsule body 2 according to the invention, can take several different shapes.
    [0082] Body 2 of the respective capsule has a single three-dimensional convex portion 5a, 5b, 5c of variable depth, respectively, d1, d2, d3. Consequently, capsules 1A, 1B, 1C preferably comprise different volumes, but the same insertion diameter 'D' to facilitate insertion into the beverage producing device. The capsule in Figure 1a shows a small volume capsule 1A, while the capsule in Figure 1b shows a larger volume capsule 1B or medium volume capsule and the capsule in Figure 1c shows an even larger volume capsule 1C or capsule great. In the present example, the insertion diameter 'D' is here determined at the intersection line between the lower surface of the edge 3 and the upper portion of the body 2.
    [0083] Body 2 of the capsules is preferably rigid or semi-rigid. It can be formed of food-grade plastic, for example, polypropylene, with a gas barrier layer, such as EVOH and the like or aluminum alloy, a laminate of plastic and aluminum alloy, or a biodegradable material, such as vegetable fibers , starch or cellulose and combinations thereof. The membrane 4 can be made of a thinner material, such as a plastic film also including a barrier layer (EVOH, SiOx, etc.) or aluminum alloy or a combination of plastic and aluminum alloy. The membrane 4 is usually between 10 and 250 microns thick, for example. The membrane is drilled along the axis of rotation to create the water inlet, as will be described later in the description. The membrane also still comprises a
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    17/35 perforated peripheral outlet area or portion.
    [0084] Instead of the upper membrane 4, the capsules 1A, 1B, 1C may also comprise a rigid or semi-rigid filter wall or cap element which is preferably in the form of a plastic disk comprising a portion center having an entry hole to allow the introduction of a water injection element and a peripheral outlet portion having circumferentially arranged outlet openings. Between the central inlet port and the peripheral outlet openings, the membrane or cap is preferably formed of a liquid impermeable intermediate portion, thereby ensuring that liquid cannot escape from the capsule before reaching the periphery of the capsule.
    [0085] The volume difference between the small and large capsules can be obtained particularly by varying the depth (d1, d2, d3) of the body 2 of the capsules in the series. In particular, the depth of the body of the smaller capsule 1A is less than the depth of the body of the larger capsules 1B, 1C.
    [0086] The difference in storage volumes (or size) of the capsules allows filling different amounts of coffee powder in the capsules as a function of the coffee drink to be distributed. In general, the larger the capsule (that is, the greater its depth), the greater the amount of coffee powder it contains. Also in general, the greater the quantity, the greater the coffee extract distributed. For this, the greater the amount of coffee powder, the greater the volume of liquid fed into the capsule. Of course, the amount of coffee could also be varied in a capsule of the same volume, but in such a case, the larger capsule would preferably be chosen for all sizes of drinks to be dispensed.
    [0087] The small volume 1A capsule preferably contains less coffee powder than the amount for coffee beans.
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    18/35 capsules of greater volume 1B, 1C. The medium volume capsule 1B also contains less coffee powder than the larger volume capsule 1C. In other words, the amount of powder preferably increases with the size or volume of the capsule.
    Consequently, the small capsule 1A preferably becomes designed for the preparation, in combination with liquid liquid, of a small coffee and contains an amount of ground coffee between 4 and 15 grams, more preferably between 5 and 8 , 5 grams, even more preferably 7 and 8 grams.
    [0089] The medium sized capsule 1B is preferably designed for the preparation, in combination with liquid fed, of a medium sized coffee. The medium sized coffee capsule 1B preferably contains an amount of ground coffee comprised between 7 to 15 grams, more preferably between 8 and 12 grams.
    [0090] The larger 1C capsule is preferably designed for the preparation, in combination with liquid fed, of a large size coffee. The large size 1C coffee pod can contain an amount of ground coffee between 10 and 30 grams, more preferably 12 and 15 grams.
    [0091] In addition, the capsules in the series may contain different mixtures of roasted and ground coffee and / or coffees from different sources and / or having different characteristics of roasting and / or grinding (that is, measurable as the average particle size D43 ). Coffee powder is preferably loose in the receptacle. As usual in the coffee area, coffee powder can only be lightly pressed before closing with the capsule with the lid.
    [0092] The average size is selected, in each capsule, to ensure improved extraction. In particular, the small capsule 1A is preferably filled with ground coffee having a medium size
    Petition 870190115930, of 11/11/2019, p. 20/47
    19/35 Ü4.3 particle within a range of 50 to 600 microns, more preferably 160 to 400 microns. It is surprising to note that the particle size for small cups can be successfully decreased compared to the traditional extraction method where 220 microns is usually the minimum limit to avoid plugging the coffee extract in the capsule. Therefore, in a method mode, capsule 1A is filled with ground coffee having an average particle size D43 comprised between 160 and 255 microns, more preferably 160 and 220 microns.
    [0093] For medium sized coffee, such as lungo (120 ml), surprisingly, it was found that better results on the sensory taste were obtained when selecting an average grinding size of the coffee powder above 200 microns, in particular between 300 and 700 microns. Of course, these results are also dependent on mixing and roasting, but, on average, better results were found in these preferred selected ranges.
    [0094] As shown in Figures 1a to 1c, the geometry of the edge 3 can be adapted to form at least a valve portion 8 thick h1, h2, h3, designed to be fitted against a valve element of the brewing device coffee. For this, the edge may comprise, for example, an L-shaped cross section having an annular outer protrusion 8 formed in a direction perpendicular to a plane in which the element 4 is arranged. Thus, the thickness h1, h2, h3 of the rim 3 (or valve portion 8 of said rim) is preferably adapted to the quantity and / or characteristics of the beverage substance contained by the capsules 1A, 1B and 1C shown to allow an adjustment of the counter pressure exerted on the capsule when it is being closed by a dedicated closing element 15 of a device that produces beverage. The border (including its R portion) could also be formed from a
    Petition 870190115930, of 11/11/2019, p. 21/47
    20/35 substantially constant thickness to form the valve portion 8 (Figure 2 as an example). The thickness h1, h2, h3 of the border is determined as the thickness of the border in the axial direction (that is, a direction parallel to the I axis of the capsule) in its thickest region. By determining the counter pressure and configuring the rotational speed in the device during coffee extraction, it is possible to control the liquid flow rate and, consequently, influence the quality attributes of the coffee drink.
    [0095] In particular, for capsules containing a small amount of coffee powder - for example, capsule 1A - in order to prepare, for example, a ristretto or espresso coffee drink, a slower extraction could be desirable to give the greater intensity (ie, a greater amount of total coffee solids transferred in the coffee extract). These characteristics can be compared with a faster extraction, which could be desirable for the drink that comes out of capsules 1B or 1C containing a larger amount of coffee powder. The extraction is defined here as slower when controlling a slower liquid flow rate during coffee extraction. Such a slower liquid flow rate can be controlled by turning the capsule at a lower speed and / or providing greater counter-pressure by restricting the liquid extract that leaves the capsule. In other words, the smaller the amount of coffee powder in the capsule, preferably, the slower the liquid flow rate. Similarly, considering that the smaller capsule contains less coffee, the smaller the capsule, preferably, the slower the liquid flow rate. Similarly, considering that the greater thickness of the rim is preferably designed for dispensing a smaller coffee drink, the greater the thickness, the slower the flow rate of liquid.
    [0096] For example, for smaller size capsules, as
    Petition 870190115930, of 11/11/2019, p. 22/47
    21/35 indicated by Figure 1a, the thickness h1 is preferably chosen to be between 1.5 and 3.5 mm; preferably between 2.0 and 3 mm, even more preferably between 2.0 and 2.8 mm. For larger size capsules, as indicated by Figures 1b and 1c, the thickness h2, respectively, h3 is preferably chosen to be between 0.8 and 2.5 mm, preferably between 0.8 and 2, respectively. , 0 mm and, even more preferably, 1.0 and 1.5 mm. Naturally, these values can differ greatly, depending on the configuration of the valve medium, in particular on the device side.
    [0097] It should be understood that the thickness (h1, h2, h3) of the border
    3, respectively, of the annular protrusion 8 of a specific capsule, can be adapted not only with respect to the volume of the capsule (i.e., storage volume), but also with respect to the nature of the beverage substance (for example, quantity, density , composition, etc.) contained within the capsule, so that the resulting back pressure when the edge 3 of the capsule is engaged with a valve portion of the dedicated device, is set to a desired value. The thickness is the effective distance which is adapted to adjust the back pressure during the drink extraction process by inserting the capsule in the device.
    [0098] Figure 2 shows a sectional side view of a beverage production device according to the system of the invention in a closed state thereof. In this way, the device comprises a rotary drive means including a rotary capsule holder 10, a rotary motor 27 connected to the capsule holder 10 by a rotational axis axis Z. The device also comprises a collector 11 on which the centrifuged liquid collides and drains through a beverage outlet 12.
    [0099] Furthermore, the device comprises liquid supply means 18 having a liquid injector 13 which is arranged to
    Petition 870190115930, of 11/11/2019, p. 23/47
    22/35 perforate the membrane 4 of the capsule 1 in a central portion of it and feed liquid (preferably hot water) into the capsule. The injection means 18 preferably also comprises a series of outlet perforations 24, as described in WO2008 / 148604. Consequently, outlets are produced in an annular portion of the membrane 4 to allow an extracted drink to leave the capsule 1 during its rotational movement. The liquid supply means 18 are connected to the liquid circuit 22 comprising a liquid supply 21, a pump 20 and a heater 19 to provide a pre-defined volume of heated pressurized liquid to the capsule 1 during the beverage preparation process.
    [00100] The device further comprises a valve portion 15 which is circumferentially arranged in the liquid supply means 18 and which has a lower annular pressing surface 15a.
    [00101] The valve portion 15 and the injection unit 18 are preferably movable with respect to the capsule holder 10 in order to allow insertion and ejection of the capsule 1 into and of the capsule holder 10 before, respectively, after the beverage extraction process. In addition, the liquid supply means 18, the valve portion 15 and the capsule holder 10 are rotatable about the Z axis. The valve portion 15 is also made movable independently of the liquid supply means 18 for taking into account account the possible different thicknesses of the capsules without affecting the relative position of the injection portion when fitted against the capsule. For this, the portion 15 can be slidably mounted around the liquid supply means 18.
    [00102] The capsule 1 also rests solidly on its edge 3 on an upper flange 10a of the capsule holder 10 without the
    Petition 870190115930, of 11/11/2019, p. 24/47
    23/35 body 2 deforms substantially radially. In this configuration, the liquid supply means 18 and the valve portion 15 are engaged against the membrane 4 and the rim, respectively. The system thus forms a restriction valve 23 by engaging the valve portion 15 of the device and valve portion 8 of the capsule. In the open configuration of valve 23, a flow restriction is created that allows forcing the flow of centrifuged liquid into at least one narrow jet of liquid projected onto the impact surface 11 of the device. The restriction forms an annular opening of surface area preferably comprised between 1.0 and 50 mm 2 , preferably between 1.0 and 10.0 mm 2 . The surface area of the flow restriction may vary, depending on the counter pressure value set on the valve by the capsule, the shape of the valve portion, in particular the thickness h1, h2 or h3 and the rotational speed of the capsule at which, in In general, the higher the speed, the greater the surface area. The flow restriction can be formed as a circumferential groove or a plurality of distinct circumferential restriction openings.
    [00103] The restriction valve 23 is designed to close or at least restrict the flow passage under the force of a resilient closing load obtained by means of a load generating system 16, 17 preferably comprising conditioning elements of spring 16. The spring conditioning elements 16 apply a predefined resilient load to the valve portion 15. The load is distributed primarily along the compression surface 15a of the valve portion 15 that acts in closing against the annular surface of the valve portion of edge 3. Such a surface may also be a simple annular contact line. Therefore, valve 23 normally closes the flow path for the centrifuged liquid until sufficient pressure is exerted on the area upstream of the valve by the centrifuged liquid that exits through the created holes.
    Petition 870190115930, of 11/11/2019, p. 25/47
    24/35 by the drilling elements 24. It should be noted that a small leak for liquid or gas through the valve means 23 may be required, which helps to vent the gas or air contained in the capsule during pre-wetting the capsule with liquid (not shown). Preferably, the gas leak is controlled to be small enough to be liquid-tight or at least reduce the flow of liquid to a small leak, at least until a certain pressure is reached at the periphery of the capsule. Naturally, the spring conditioning elements 16 can take various configurations. For example, elements 16 and portion 15 can be formed as a single resilient part.
    [00104] During extraction, the liquid thus flows between the membrane 4 and the valve portion 15 and forces the valve 23 to open by pushing the entire closing element 15 upward against the force of the spring conditioning element 16. O centrifuged liquid can thus pass through the restriction created between the surface 15a of the portion 15 and the upper surface or line of the edge 3 or the protruding portion 18. The liquid is thus ejected at a high speed against the collector 11 as indicated by arrow A in figure 2 or another vertically oriented annular wall of the device placed between the collector and the valve 23 (not shown).
    [00105] It has been found that the foam can be significantly improved in the cup by controlling the shortest distance, here called flight distance, between the outermost centrifuged contact surface (for example, flow restriction or other surface) and the impact wall (for example, the vertical cylindrical wall in figure 2) of the collector 11. In particular, it has been found that the distance is shorter to give a greater amount of foam. It has been found that a preferred flight distance is within the range of 0.3 to 10 mm, more preferably 0.3 to 3 mm, even more preferably en
    Petition 870190115930, of 11/11/2019, p. 26/47
    25/35 tre 0.5 and 1 mm. In addition, it has also been found that the flight distance will increase when the volume of coffee extract to be distributed increases in order to adjust the amount of foam accordingly. Surprisingly, the largest foam has always been obtained for flight distances below 1 mm. Of course, foaming also depends on other possible parameters, such as the back pressure of the valve, which can be adjusted accordingly, as explained later (typically, the higher the back pressure, the greater the foam).
    [00106] In this way, extraction of the beverage from the capsule 1 is obtained by activating the liquid supply means 18, the valve portion 15 and the capsule support 10 together with the capsule, in rotation (Y) about the axis Z while liquid is being fed into the capsule. The rotation is driven by the rotational motor 27 connected at least to the capsule holder 10 or to the injection unit 18. Consequently, during operation of the capsule 1 placed in the system according to the invention, the capsule 1 is rotated about its Z axis In this way, liquid, which is centrally injected into the capsule 1, would tend to pass through the coffee powder and be oriented along the inner surface of the side wall of the body 2, to the inner side of the membrane 4 and then through the perforated outlet openings created in the membrane 4 by the perforating elements 24. Due to the centrifugal force provided to the liquid in the capsule 1, the liquid and coffee powder are caused to interact in order to form an edible liquid (for example, liquid extract ) before passing through valve 23.
    [00107] It should be understood that the force acting on the edge 3 of the capsule 1 by the compression surface 15a can be adjusted by the geometry of the edge 3 such as, for example, the thickness h of the edge 3 (or thicknesses h1, h2 and h3 of the external projection 8 in Figures 1a-1c). Consequently, in particular, the counter-pressure exerted
    Petition 870190115930, of 11/11/2019, p. 27/47
    26/35 acting on edge 3 can be adjusted by adapting the thickness h of edge 3 to pre-defined values for it. In this way, a greater counter-pressure can be obtained by a greater thickness h, since this leads to a greater compression of the spring conditioning element 16 which then exerts a greater force on the compression surface 15a. Correspondingly, a lower thickness value h leads to less compression of the spring conditioning element 16 and thus to a relatively smaller force acting on the compression surface 15a, in order to decrease the back pressure. Consequently, the thickness h is preferably designed to increase in order to obtain a resulting greater counter-pressure. As shown in figure 2, a sensing means 26 can be connected to a control unit 25 of the device in order to provide information related to the present counter pressure acting on the edge 3 of the fitted capsule, that is, pressure or force value .
    [00108] The control unit 25 is preferably connected at least to the rotary motor 27, the liquid pump 20, the heater 19 and sensors. Thus, the brewing parameters, such as the rotational speed of the engine 27, the temperature, the pressure and / or the volume of the liquid supplied to the capsule during the beverage production process, can be adjusted, depending on a pre brewing cycle. -programmed and eventually using information from the 26 sensor medium or other sensors in the device. For example, depending on the information captured by the pressure sensors 26 and / or the fluorimeter, the rotational speed can be adjusted to the desired value that corresponds to a desired liquid flow rate. Speed selection is checked on the control unit 25, which in turn controls the rotary motor 26 and, if necessary, the liquid flow rate of the pump 20, to ensure sufficient liquid supply in the capsule
    Petition 870190115930, of 11/11/2019, p. 28/47
    27/35 as a function of the selected speed. Pump regulation could also be useful to limit the inlet pressure (water pressure injected into the capsule); such a pressure limit being provided by the capsule sealing fitting with the machine, for example, by a sealing gasket around the injector 13.
    [00109] Figure 3 illustrates a possible cycle for operating the device of the invention and preparing a coffee drink from any of the capsules of figures 1a-1c.
    [00110] A capsule 1a, 1b or 1c is first inserted into the device, as previously described. The user usually activates a button on a keyboard (not shown) to start the preparation process or the process can start automatically after inserting the capsule in the device. In the dry coffee centrifugation step 100, the control unit 25 controls the rotational drive (motor 27 in figure 2) to start an optimal centrifugation of the dry coffee powder. At this stage, the liquid pump 20 is not yet activated. The rotation speed is preferably relatively high and its duration is short to ensure a quick but effective compaction of the coffee against the periphery of the capsule, especially against the side wall and peripheral region of the upper wall. Preferably, the speed of rotation is about 4000 to 8000 rpm, more preferably between about 4000 and 7500 rpm and maintained for about 0.5 seconds to 6 seconds. In addition, the speed of rotation is preferably accelerated during this step. Coffee powder, in this way, migrates towards the inner periphery of the receptacle, where it compresses, leaving a passage in the center. The coffee is thus supplied in the form of a compressed toroidal shaped coffee mass. This dry centrifugation step can reduce the problem of clogging the injector with dust. This step is therefore optional and can be omitted if the injector is designed in such a way that its obstruction is unlikely
    Petition 870190115930, of 11/11/2019, p. 29/47
    28/35 to occur.
    [00111] In the second or pre-wetting step 110, the capsule rotation is stopped or at least two or more times reduced, that is, stopping the engine 27 and liquid is fed through the injector 13 in the capsule in the center of the capsule . Liquid can be injected into the capsule, preferably in an amount substantially proportional to the amount of coffee powder contained in the capsule. The liquid flow rate of liquid injected during pre-wetting is preferably between 1 and 10 ml / second, more preferably 4 and 6 ml / second.
    [00112] Importantly, the free volume left from the capsule is completely filled with liquid in the pre-wetting stage. Therefore, the amount of liquid filled in the capsule can vary from capsule to capsule, depending on its size (small, medium or large) and depending on the amount of powder or filling level of the capsule. Since the capsule acts as a centrifugal pump during extraction, so that it acts as an efficient pump, it must be filled with liquid (that is, hot water with as little air as possible). This allows for greater reliability in terms of reproducibility of liquid flow rates, rotational speeds, etc.
    [00113] During pre-wetting, the liquid flow rate and liquid quantity are controlled by a flow meter (not shown) that provides flow information to the control unit for calculation and control of the liquid supply pump.
    [00114] In the third or extraction stage 120, the capsule is centrifuged again by the control unit that activates the rotational motor 27. Liquid continues to be injected by the pump. The rotational speed is controlled by the control unit according to the amount of coffee powder in the capsule and / or the type of capsule in the device.
    Petition 870190115930, of 11/11/2019, p. 30/47
    29/35 active. The rotational speed can also be controlled to maintain the reference liquid flow rate during extraction, as described in WO 2009/106598. In general, the liquid flow rate is typically measured by a flow meter located on the device between the heater and the extraction head.
    [00115] It should be noted that the dry centrifugation step 100 and the pre-wetting step 110 can be carried out simultaneously in the same step.
    [00116] It has been found that the rotational speed range during this extraction step is preferably between 500 and 8000 rpm, preferably 2500 and 7500 rpm. The rotational speed is selected in a preferred range, depending on the volume of beverage delivered. For all dispensed volumes of liquid coffee extract, it has been found to be advantageous to select the speed range between 500 and 8000 rpm, more preferably 2500 and 7500 rpm and, even more preferably, between 3000 and 4500 rpm. Surprisingly, it was found that the aroma and taste are more intense than if the centrifugation were faster. However, the sensory difference also becomes less noticeable as the volume of coffee extract increases, especially for larger coffee extracts (230 ml). The intensity of flavor and aroma of the coffee can be further improved by selecting the appropriate amount of coffee in the capsule, the appropriate liquid flow rate and the appropriate grinding size, as mentioned above.
    [00117] During the extraction step 120, the liquid is fed until the total volume of liquid fed reaches at least the pre-configured volume corresponding to the desired volume of coffee drink. Possibly, a larger volume of liquid is fed into the capsule than the desired volume of coffee drink, since some liquid may remain in the capsule after extraction. Coffee extract is
    Petition 870190115930, of 11/11/2019, p. 31/47
    30/35 passed through valve 23, collected by collector 11 and distributed via duct 12 in a cup. Different pre-configured volumes can be stored in the control unit, such as 25 ml for ristretto, 40 ml for espresso, 120 ml for lungo and 230 ml for large coffee. The control unit receives flow information from the fluorimeter, allowing control of the beverage volume, as known in the art, and to the liquid pump 20 when the pre-configured volume is reached. Once the pump is stopped, the capsule rotation is continued to empty the coffee liquid from the capsule. Therefore, the motor continues to drive the rotating capsule at a relatively high speed, preferably within the same speed range, as during the first part of extraction step 120. It has been found that the drying operation does not really have an impact on coffee results (Tc or total, sensory solids). Therefore, such an operation is essentially performed to remove liquid from the capsule.
    [00118] In another possible mode of the invention (not shown), counter-pressure can be obtained by a fixed restriction, such as by at least one but, preferably, a plurality of radially positioned outlet holes provided through the capsule. The total opening surface area may vary depending on the type of capsule in the series. The restriction orifices provide a counter pressure which is a function of the number of outlet orifices and the individual opening section of each orifice.
    EXAMPLES:
    1. Aroma Above the Cup:
    1.1 Impact of rotational speed on the concentration of volatile aromatic compounds:
    [00119] Comparison is provided in Figure 4 between a small coffee extract (25 ml) obtained through a traditional preparation system 870190115930, from 11/11/2019, pg. 32/47
    31/35 and a system of the invention using centrifugation.
    [00120] In the traditional brewing system, a commercial Nespresso ® Arpeggio brand capsule is used. The capsule is extracted according to the process described in EP 0512 470 on a Nespresso ® Concept ® machine. The weight of the coffee (amount of R&G coffee in the capsule) was 5.5 grams.
    [00121] In the inventive centrifugation preparation system, the liquid flow rate was kept constant during the extraction step, around 1.4 ml / sec. Two different rotational speeds were tested, that is, 3500 and 6000 rpm. The weight of the coffee was 7 grams, placed in a small volume capsule. The opening pressure of the restriction valve was 3.33 Kg.force / cm 2 .
    [00122] The results show that, at 3500 rpm, about 12% more ACA (Concentration of upper and middle volatiles) than at 6000 rpm are obtained. In addition, at 3500 rpm, about the same concentration of volatiles is obtained as for the traditional extraction method. The rotational speed does not significantly influence the amount of lower volatile compounds in the extract (results not shown).
    [00123] The analysis for the determination of volatile ACA is called IDA (Isotope Dilution Assay - Isotope Dilution Assay) and, in general, consists of:
    - coffee extraction, sampling and possibly dilution, depending on the sample and analytes,
    - cooling to room temperature,
    - addition of internal standards (deuterium or 13C-labeled)
    - agitation and balance (10 minutes in general),
    - transfer of 7 ml to 20 ml headspace bottles and
    - sampling of volatile compounds with microextraction
    Petition 870190115930, of 11/11/2019, p. 33/47
    32/35 in solid phase in headspace (Headspace Solid Phase MicroExtraction - HS-SPME), separation of compounds through gas chromatography and quantification by mass spectrometry (GC-MS). About eleven volatile aromatic compounds, which represent fractions of upper, medium and low coffee aroma, were quantified (ie pyrazines, sulfur compounds, diketones and phenols).
    1.2. Impact of liquid flow rate on the concentration of volatile aromatic compounds:
    [00124] The impact of the liquid flow during the extraction rate on ACA was measured on the volatile concentration for a small coffee extract (25 ml). These results are shown in the graph in Figure 5.
    [00125] The weight of the coffee in the capsules was kept at 7 grams for the centrifuged capsules and 5.5 grams for the Nespresso capsule using the traditional extraction process.
    [00126] At 1.5 ml / s., A significantly higher concentration of volatiles is obtained than at 0.6 ml / s., More specifically 16% more upper volatiles, 11% more average volatiles and 8% more lower volatiles .
    1.3. Impact of the weight of coffee on volatiles:
    [00127] The impact of the amount of coffee in a small capsule for dispensing 25 ml of coffee extract was measured on the concentration of volatiles. A capsule filled with 5.5 grams of coffee was compared with a capsule filled with 7 grams of coffee powder in the centrifugation method. The liquid flow rate during extraction was maintained at 1.4 ml / sec and the extraction was carried out at 6000 rpm. The results are shown in Figure 6.
    [00128] The greater the weight of the coffee, the greater the content of ACA. In addition, 18% more upper volatiles and 7% more average volatiles were measured for 7 grams of coffee than for 5.5 grams.
    1.4. Optimal extraction condition for volatiles:
    Petition 870190115930, of 11/11/2019, p. 34/47
    33/35 [00129] The highest ACA was obtained at a liquid flow rate of
    1.5 ml / s. during extraction and a rotational speed between 3500 and 4500 rpm and 7 grams of coffee. Under these conditions, ACA levels were higher than for an extraction performed for a traditional capsule. The results are graphically shown in Figure 7.
    2. Sensory Profile:
    2.1. Cup of Ristretto (25 ml):
    [00130] The sensory profile of the coffee extract, as obtained by the method of the invention, was compared at different centrifugal speeds, but keeping the liquid flow rate constant during coffee extraction. The coffee extract distributed was a small 25 ml coffee. For the liquid, mineral water marketed under the trademark Panna® was used. The capsules were filled with
    5.5 grams of coffee powder obtained from the Nespresso® blend known under the trademark Arpeggio.
    [00131] Two coffee extracts were compared. One coffee extract was obtained at 3000 rpm (low speed) and the other at 6000 rpm (high speed). These coffee extracts were tasted and evaluated by a trained sensory panel composed of 12 judges.
    [00132] Regarding the aroma, low-speed extracts have a higher overall intensity with more roasted aroma. Regarding the flavor, the low-speed extracts have a higher global intensity with a greater toast flavor and less bitterness. On the texture and aftertaste, low-speed extracts experience more body and more persistence.
    2.2. Cup of espresso (40 ml):
    [00133] The sensory profile was also obtained for a 40 ml coffee extract. The capsules were filled with 5.8 grams of coffee powder. The liquid flow rate was controlled during extraction at around 1.4 ml / sec. The back pressure in the restriction valve was measured in
    Petition 870190115930, of 11/11/2019, p. 35/47
    34/35 around 3.3 kg force / cm 2 .
    [00134] Coffee extracts were compared at 3500-4500 rpm (slowest) and 6000-7000 rpm (highest speed).
    [00135] The intensities of aroma and flavor for the highest speed were evidently lower, particularly in the range of the perception of toast. The texture was also lighter.
    2.3. Lungo cup (120 ml):
    [00136] The sensory profile was also tested for a lungo coffee extract. The capsules were filled with 6.4 grams of coffee powder. The liquid flow rate was controlled during coffee extraction at around 3.5 ml / sec. The counter pressure in the restriction valve was measured at around 3.3 kg force / cm 2 .
    [00137] Coffee extracts were compared at 4000-5000 rpm (lower speed) and 6000-7000 rpm (higher speed).
    [00138] Again, the aroma intensity and flavor intensity for the highest speed were lower, particularly in the range of the perception of toast. The texture was also greater. However, the differences were less noticeable than for smaller coffee extracts (25 or 40 ml).
    2.4. Large cup (230 ml):
    [00139] The sensory profile was also tested for a large coffee extract. The capsules were filled with 12 grams of coffee powder. The liquid flow rate was controlled during coffee extraction at around 3.5 ml / sec. The counter-force in the restriction valve was measured at around 3.3 kg force / cm 2 .
    [00140] Coffee extracts were compared at 5000-6000 rpm (slowest) and 8000-9000 rpm (highest speed).
    [00141] The differences were hardly noticeable, but the lower speed revealed a roasted perception with a higher score.
    3. Impact of grain size on yield:
    Petition 870190115930, of 11/11/2019, p. 36/47
    35/35 [00142] The impact of granulometry (average particle size) was studied on a small coffee extract (25 ml) using capsules containing 6 grams of coffee powder (Arpegio mixture).
    [00143] The rotational speed was in the range of 4000-6000 rpm.
    [00144] The results on coffee yield are reported in the table below:
    Average grinding size (D4.3) Coffee yield (%) 60 12.5 75 12 100 12 160 27.5 174 27 211 26.5 227 28.5 266 26.5
    [00145] The average particle size distribution (D43) and fines level (F <91.2 microns) were determined by laser diffraction using a Malvern Mastersizer S instrument ® equipped with a 1000mm optical Slow. 1-2 g of powder are dispersed in 1 liter of butanol and recirculated in front of the laser beam in order to obtain an obscuration between 15 and 20%. The particle size distribution is obtained by Fraunhofer's approximation of the diffraction pattern. The complex experiment is repeated 3 times (or until the Standard Deviation <5%) and the results are averaged.
    [00146] The extraction yield is defined as the weight of total solids in the liquid extract divided by the total weight of dry coffee powder in the cartridge. This value is typically expressed as a percentage.
    [00147] Although the present invention has been described with reference to its preferred embodiments, many modifications and changes can be made by those skilled in the field without departing from the scope of the present invention, which is defined by the appended claims.
    权利要求:
    Claims (11)
    [1]
    1. Method for preparing a small coffee extract from a capsule containing coffee powder, characterized by comprising:
    provide a capsule containing between 7 and 8 grams of coffee powder, inject a liquid into the capsule, said liquid interacting with the coffee powder and centrifuging the capsule in a device that produces a drink to force, by the effect of centrifugal forces, the extract of liquid coffee out of the capsule, such coffee extract is then collected, in which the extraction of the liquid coffee extract is obtained by rotating the capsule within a speed range comprised within a range of 3000 and 4500 rpm and in that the flow rate of the liquid is comprised between 1.0 and 2.0 ml / s, during extraction of the coffee extract from the capsule.
    [2]
    2/3 volume of liquid coffee extract of about 40 (+/- 3) ml.
    2. Method according to claim 1, characterized by the fact that the extraction of the liquid coffee extract is obtained by rotating the capsule within a speed range between 3500 and 4500 rpm.
    [3]
    3/3
    Method according to either of claims 1 or 2, characterized in that the liquid flow rate is lower during extraction of a volume of liquid coffee extract of about 25 (+/- 3) ml ( for example, ristretto) than when extracting a volume of liquid coffee extract of about 40 (+/- 3) ml (for example, espresso).
    [4]
    4. Method according to claim 3, characterized by the fact that the liquid flow rate is between 1.2 to 1.4 ml / second during extraction of a volume of liquid coffee extract of about 25 (+ / - 3) ml and 2.0 ml / second during extraction of a
    Petition 870190115930, of 11/11/2019, p. 38/47
    [5]
    Method according to any one of claims 1 to 4, characterized in that the coffee powder has an average particle size (D4.3) within a range of 160 to 400 microns, preferably between 160 and 255 microns.
    [6]
    6. Method, according to claim 5, characterized by the fact that the average particle size (D4,3) of the coffee powder is selected to be smaller for distributing a volume of liquid coffee extract of about 25 ( +/- 3) ml than for dispensing a volume of liquid coffee extract of about 40 (+/- 3) ml.
    [7]
    Method according to any one of claims 1 to 6, characterized in that the capsule has a storage volume available for receiving ground coffee powder and gas between 18 and 28 ml, preferably about 24 ml ( +/- 1 ml).
    [8]
    Method according to any one of claims 1 to 7, characterized in that a pre-wetting of the dry coffee powder with liquid, preferably with hot water, is carried out before extracting the liquid extract from the capsule, during which liquid is fed into the capsule, preferably at a liquid flow rate of 3 ml / s or less, preferably between 1 and 3 ml / s, to mix with coffee powder and the capsule is not rotated or rotated at a speed of less than 1000 rpm, preferably less than 500 rpm, preferably less than 250 rpm.
    [9]
    Method according to any one of claims 1 to 8, characterized in that the centrifuged liquid extract is passed through a flow restriction that provides a centrifuged jet of liquid extract; the said jet of liquid coffee extract, then, colliding on an impact wall is collected and distributed.
    Petition 870190115930, of 11/11/2019, p. 39/47
    [10]
    10. Method according to claim 9, characterized in that the flow restriction preferably comprises a restriction valve (23) which opens and / or increases its opening surface area under the pressure of the centrifuged liquid coffee extract; its counter pressure being determined by a thickness (h1) of the capsule rim, which is fitted against a valve portion (15) of the device.
    [11]
    11. Method, according to claim 10, characterized by the fact that, in the absence of centrifuged liquid coffee extract acting on it, the restriction valve is compressed in closing or in a minimum flow surface area under a counter pressure between 1 and 20 Kgf / cm 2 , preferably 3 and 15 Kgf / cm 2 , preferably 5 and 12 Kgf / cm 2 .
    类似技术:
    公开号 | 公开日 | 专利标题
    BR112012019900B1|2020-04-07|method for preparing a small coffee extract from a capsule containing coffee powder
    US9226611B2|2016-01-05|Capsule system, device and method for preparing a food liquid contained in a receptacle by centrifugation
    JP2013518647A5|2014-03-20|
    BRPI0812195B1|2018-11-21|single-use capsule for preparing a centrifuge food liquid
    同族专利:
    公开号 | 公开日
    EP2533672A2|2012-12-19|
    NZ601626A|2014-06-27|
    CA2789212C|2018-04-03|
    MX2012009061A|2012-09-07|
    AU2011212505B2|2015-07-16|
    ES2552064T3|2015-11-25|
    PT2533672E|2016-01-26|
    SG10201500179WA|2015-03-30|
    ZA201206711B|2018-12-19|
    KR20120123548A|2012-11-08|
    HUE025802T2|2016-05-30|
    JP2013518647A|2013-05-23|
    IL221257D0|2012-10-31|
    EP2907426B1|2017-08-16|
    CN102858210B|2016-10-19|
    EP2533672B1|2015-10-07|
    US9718606B2|2017-08-01|
    CA2789212A1|2011-08-11|
    MX344980B|2017-01-12|
    BR112012019900A2|2016-05-03|
    DK2533672T3|2015-11-02|
    IL221257A|2016-08-31|
    ES2642387T3|2017-11-16|
    RU2562028C2|2015-09-10|
    WO2011095518A3|2011-10-06|
    JP5870039B2|2016-02-24|
    US20120308691A1|2012-12-06|
    WO2011095518A2|2011-08-11|
    PT2907426T|2017-11-17|
    EP2907426A1|2015-08-19|
    RU2012138402A|2014-03-20|
    AU2011212505A1|2012-08-30|
    CN102858210A|2013-01-02|
    SG182834A1|2012-08-30|
    PL2533672T3|2016-03-31|
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    法律状态:
    2019-01-08| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-08-13| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2019-10-15| B25A| Requested transfer of rights approved|Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH) |
    2020-02-04| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-04-07| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 02/02/2011, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    EP10152913|2010-02-08|
    EP10153522|2010-02-12|
    EP10153531|2010-02-12|
    EP10153528|2010-02-12|
    EP10162674|2010-05-12|
    EP10162637|2010-05-12|
    EP10162630|2010-05-12|
    PCT/EP2011/051481|WO2011095518A2|2010-02-08|2011-02-02|Method for delivering a coffee beverage by centrifugation in a beverage producing device|
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