Method for brewing tea leaves contained in capsule

FIELD: food industry.

SUBSTANCE: invention relates to a method for beverage preparation in the beverage preparation machine with usage of a capsule containing a shell wherein tea leaves are placed. The method involves the following stages: a) water supply into the capsule for pouring tea leaves in the capsule shell, b) water supply with maximum flow rate for tea leaves wetting equal to 80 ml/min, c) water supply into the capsule till obtainment of the required volume of beverage supplied; during at least one period at stage b), water is supplied into the capsule for tea leaves stirring with the flow rate for such stirring exceeding that for wetting.

EFFECT: method improvement.

12 cl, 4 dwg

 

The present invention relates to a method of brewing tea leaves or other types of herbal leaves contained in a capsule for preparing a beverage.

There are various capsules with drinks for the preparation of beverages in a corresponding machine for preparing drinks. One successfully selling capsule for extraction of the beverage from the capsule is placed airtight and watertight capsule in the extraction device, hot water injection into the capsule and releasing the liquid extract from the capsules. For the most part of drinks, prepared with the help of these capsules is coffee or drinks, prepared by dissolving a soluble liquid or powder ingredients.

With regard to the preparation of a tea beverage, in WO 2007/042414 describes the capsule, in particular, suitable for tea drink, prepared from capsules containing leaf tea, etc. the Quality of tea drink depends heavily on the quality of leaf tea ingredients, i.e., the source used tea (soil, drying, blending) storage of tea. For example, the ingredients of the tea are usually sensitive to oxygen and light. Preferred ingredients of tea prepared from broken leaves, chopped or cut into small pieces. However, to obtain proper quality of ingredients used in�conditions of preparation are also important.

Normally, the machine for preparing a beverage process all the capsules in the same way as they always process the same product, for example coffee. For the production of different kinds of drinks have also been developed by other machines; they can prepare coffee, or chocolate, or tea, or cappuccino. This type of machine is described, for example, in EP 1440640. This machine prepares different drinks (coffee, chocolate, milk, etc.). Indicates that the operating parameters of the machine are regulated depending on the type of ingredients, but does not provide any information relating to these parameters.

As regards, in particular, the preparation of a beverage from a capsule containing tea leaves, it is noted that the usual steps of preparing a beverage, used for making coffee and other drinks that do not provide optimal preparation of a tea beverage. In particular, it is known that the extraction of tea leaves to some extent exceeds the time of extraction of the coffee from roasted and ground coffee, as tea leaves prior to extraction should absorb the water and open up. A method of extracting roasted and ground coffee is not possible to ensure an optimum brewing tea leaves.

In addition, there is a large variety of different tea leaves: black, green, white, red, herbal tea, they�promoting a variety of flavors. Each kind of these leaves may require specific extraction. Unlike roasted and ground coffee of different origins is subjected to extraction according to the same method.

And, finally, a long period of time of extraction of tea leaves can be considered as a drawback, when the tea drink is prepared in the car compared to traditional cooking in the kettle. Shorter cooking time leads to lower quality extraction. Thus, there is a need to optimize the duration of extraction of tea, while maintaining the quality of the extraction.

The present invention is intended to solve the steeping tea leaves in the method of making a tea beverage from a capsule containing tea leaves, in the shortest possible time, while ensuring optimal extraction of the tea extract from tea leaves.

The present invention also aims to solve the problems of brewing the tea leaves for the different species contained in the capsule by using the same machine for preparing beverages using a method adapted for each type of tea leaves.

According to the first aspect of the invention relates to a method for preparing a tea beverage in a machine for preparing a beverage using a capsule, sideradougou, in which tea leaves are placed, wherein the method comprises the following steps:

(a) feeding water into the capsule to pour into the tea leaves in the capsule,

b) water flow with a maximum flow rate of the wetting 80 ml/min

c) the supply of water into the capsule until the desired volume of the beverage, wherein during at least one period in step b) water is fed into the capsule at the rate of mixing, excess consumption on wetting, mixing tea leaves.

A method according to the present invention is adapted for making a tea beverage by supplying hot water into the capsule containing tea leaves; capsule has an inlet for supplying water and release for production of extracted tea beverage. The inlet and/or exhaust may be pre-manufactured or obtained by the means for punching available in the car.

According to the invention in the first stage (a) water is fed into the capsule at least before pouring all the tea leaves in the capsule. According to a preferred embodiment of the invention, during step a) the volume of water equivalent to the volume of the shell with the tea leaves capsules, is introduced so that the plates were flooded with water. During this stage a) tea leaves moistened. Preferably step a) water is supplied to flow at m�d 150 ml/min. This flow ensures fast filling of the capsule to control the optimal duration of preparation of the drink. The value of this flow rate may also depend on the type of heater used to heat the water, and its ability to supply hot water with high flow rate.

Immediately after step a) and wetting of the leaves begins the step (b), during which water is supplied at a flow rate on the wetting of a maximum of 80 ml/min, preferably a maximum of 50 l/min, in General 20-80 ml/min. the flow rate of the wetting allows you to leave the leaves motionless, so that they may open up. Special consumption on wetting may be equal to zero. If the flow rate of the wetting is not equal to zero, the water supply may result or completion of the pouring of the shell with the tea leaves, or pouring over the edge of the shell; in the latter case, this leads to the pouring of the beverage into the container or Cup, placed at release capsules. During this phase, (b) begins extraction of tea. In General, the duration of stage b) is at least 5 seconds, preferably a maximum of 50 seconds. According to the invention, during step b) water is supplied during at least one period (b') in the capsule at the rate of mixing, excess consumption on wetting, mixing tea leaves. During this phase, (b)wetting, which corresponds to a "quiet" period, during which the leaves remain stationary due to the lack of water supply or the water supply with low consumption, short flow water flow to the mixing of excess consumption on wetting, creates a turbulent water jet, able to move and mix the tea leaves and redistribute the leaves in the capsule before they again become stationary. Thanks to the mixing and redistribution of tea leaves extraction of tea leaves is enhanced, since the cessation of the movement of the tea leaves after step (a) creates a space where the concentration of the tea extract is high and slows down further extraction in the area near to these areas. To obtain a jet of water to mix the tea leaves, the cost of mixing is preferably at least exceed 150 ml/min When applying multiple mixing water jets may be provided for a "quiet" periods during which water consumption will remain below or equal to 80 ml/min or zero. In step (b) the number of periods during which water is fed into the capsule to mix the tea leaves, the duration of this/these period (periods) and the total duration of stage b) can be adjusted as a function of at least:

the form of brewed tea leaf�, in particular their size, dryness, taste; and

- desired strength of the finished drink.

Preferably in step (b) of the method of the present invention, water is fed into the capsule to mix the tea leaves once or twice (which corresponds to two periods of mixing (b')). In General, the duration of each period during which water is fed into the capsule to mix the tea leaves, is less than 5 seconds. The time interval between the two periods, during which the tea leaves are mixed, preferably 5-15 seconds.

Finally, during stage C) is fed into the capsule the rest of the water required to achieve a desired amount of beverage. Preferably step (C) water is supplied with a flow rate of at least 150 ml/min to ensure the least time feed of drink.

Different water flows depending on various steps of the method can be set so that the total time of the implementation of stages a) to C) ranged from 40 seconds to 2 min.

In General, water is fed into the capsule at a temperature of 30-95°C.

According to a preferred embodiment of the present invention, the method is carried out using capsules containing:

wrapper containing tea leaves,

filter wall bounding at least one filtering side of the shell,

- drain �tenku, which is located in the path of flow of the prepared liquid after the filtering wall and which comprises at least one overflow hole or is associated with at least one perforating means or, respectively, the indication perforating and capable of manufacture or, respectively, an indication of at least one of the overflow holes. Preferably the overflow wall continues from under the middle horizontal plane passing through the membrane when the capsule is oriented so that at least one overflow hole or a perforating tool or, respectively, the indication of a perforation is disposed above the aforementioned plane. Such a capsule, in particular as described in WO 2007/042414.

According to the second aspect of the invention relates to a system for preparing a beverage, containing:

- capsule containing beverage ingredients and is equipped with an identification element, and

- machine for preparing a beverage to locate the above mentioned capsules; the above machine includes a reading means for reading information from an identification element and control means, coupled to the reading means and designed to control the machine for preparing a beverage according to the read information,

characterized by the fact that �dentification element provides instructions to the machine for brewing tea leaves according to the method, described above.

The identification feature may be the identity element of any type, such as a barcode, a color code (identified by the probe), RF labels (identifiable radio frequency sensor), a groove, a notch, a protrusion, a hole (identifiable mechanical sensor), magnetic code, e-code, an induction source, a conductive code, etc. Preferably, the identification feature is intended for outdoor physical contact and closed deformable, movable, removable and/or puncked cover. Capsules having the identity element of this type is described in EP 1950150. In General, machine-readable information is selected from the following list: water temperature, the values of water flow in the stages a), b) and/or (C), the number of periods mixing in step b), the duration of steps (a), (b) and/or (c), and their combination. Machine for preparing a beverage, which uses the above capsule contains a management tool designed to monitor: values of water flow in the stages a), b) and c), the number of periods mixing in step b), the duration of different stages according to the read information. On the basis of information provided by the identification element, the control unit changes the parameters of the preparation, in castnet� water flow in steps (a), b) and c), the number of periods mixing in step b), the duration of flow at different stages for preparation of various tea drinks, depending on the ingredients of tea leaves contained in a capsule and having different characteristics and/or origin.

In the present application, the term "capsule" also means "cartridge" or "package". Mainly will be used the term "capsule". The word "brewing" and "infusion" are used as synonyms. The term "liquid steeping" refers to liquids, in General, to hot water, which is used for brewing the beverage ingredients.

In the present application the term "tea" refers to any type of leaf tea such as green tea, black tea, white tea, tea with spices, scented tea and herbal or fruit tea. The term "leaf tea / tea leaves" or "leaf ingredient" refers to prigotavlivaemomu tea or other ingredients, irrespective of the form in which they are used, whether it is sliced or chopped leaves, small pieces of leaves, powder or tea dust.

Brief description of the drawings

The characteristics and advantages of the invention will become better understood with reference to the figures, in which:

Fig.1 is a graph of flow rate of hot water supplied to the capsule at each stage of the way the pre�Oia drink the first embodiment of the invention;

Fig.2 is a graph of flow rate of hot water supplied to the capsule at each stage of the method of preparation of the drink according to the second embodiment of the invention;

Fig.3 is a schematic depiction of a system for preparing a beverage using a capsule before cooking;

Fig.4 is a schematic depiction of a system for preparing a beverage using a capsule of Fig.3 during the preparation of a beverage using the capsule.

Detailed description of the drawings

Fig.1 shows the flow rate of hot water supplied to the capsule at each stage of the method, and duration of water flow with different costs of the first embodiment of the invention.

As shown in Fig.1, in step a), the capsule is filled with hot water with a water flow rate of 150 ml/min. Volume of water, which is injected into the capsule corresponds to the volume of the capsule shell with the tea leaves.

At the stage b):

capsule first again filled with hot water, but at the lowest flow rate of 50 ml/min, so as not to stir the tea leaves and allow the leaves to turn,

- then the capsule is filled with hot water at a higher flow rate of 150 ml/min (stage b') in a short amount of time equal to 3 seconds to mix the leaves and redistribution,

- next, the capsule is again filled with water, but at the lowest flow rate of 50 ml/min, so as not to stir the tea leaves and allowed�ü redistributed the leaves to turn.

During stage b), when the volume of injected water covers the volume of the capsule shell with the tea leaves, the water slowly drips through the release of the capsule into the Cup or container.

In step c), the capsule is filled with hot water first, at a flow rate of 150 ml/min and then rapidly at the rate of 225 ml/min to until the full desired amount of tea beverage will not leak through the capsule and fill the Cup.

The method for preparing and dispensing the finished tea drink lasts 51 seconds.

Fig.2 shows the flow rate of hot water supplied to the capsule at each stage of the way, and the duration of administration of water with different costs according to the second embodiment of the invention.

At the stage a), the capsule is filled with hot water with a water flow rate of 150 ml/min. Volume of water, which is served in a capsule, corresponds to the volume of the capsule.

At the stage b):

- hot water in the capsule is not served and the tea leaves can remain stationary and non-deployed. However, during this short period of time the pump stops to prevent stagnation of water in the pump and sludge formation; hot water is withdrawn from the inlet of the capsule and is directed to flow;

- then the capsule is filled with hot water at a flow rate of 150 ml/min (stage b') for 3 seconds to mix the leaves and redistribution,

next in hot�and is sent to the drain, prevent water from getting into the capsule and redistributed to the leaves could remain stationary and non-deployed.

In step c), the capsule is filled with hot water first, at a flow rate of 150 ml/min and then rapidly at the rate of 225 ml/min to until the full desired amount of tea beverage will not leak through the capsule and fill the Cup.

The method for preparing and dispensing the finished tea drink lasts only 51 seconds.

Fig.3 and 4 shows the capsule design, particularly adapted for carrying out the method of the present invention.

System 1 capsule contains capsule 2 and the device 10 for preparing the beverage. For clarity, the apparatus for preparing a beverage is shown schematically and in practice may further contain technical specifications, known to specialists in this field of technology. Capsule contains the shell 20 containing beverage ingredients, such as tea leaves, etc. the Shell is divided into Cup-shaped housing 21 and a filtering wall 22 which is fixedly attached to the inner peripheral ledge 23 of the housing 21. The membrane is preferably impermeable to gas and light. The housing may have various cross-sections such as circular, ellipsoidal, square, rectangular or polygonal cross-section, which, in fact, form objprofile filtering wall 22. Shell dimensions allow you to place it in the sheet portion of the beverage ingredient, usually about 1-10 grams, preferably 2-5 grams. Portion size sheet ingredient may depend on the final volume of the cooking drink. A normal portion for one Cup of tea may be approximately 2 grams, while the normal portion of the pot may be approximately 8-10 grams. As clearly shown in Fig.3, the capsule is located relative to the device for preparing a beverage so that the filtering wall 22 continues essentially vertically and essentially, from the bottom of the shell. To this end, the capsule is preferably located in the device 1 for preparing a beverage in a "vertical" configuration. The Cup-shaped housing 21 can be oriented so that the larger hole and the bottom were oriented in a vertical position.

Important is that the capsule contains the drain wall 3 with overflow hole 25 disposed at least over the middle horizontal plane P of the shell. The filtering wall 22 and the overflow wall 3 is located at a small distance from each other sufficient to create a space "s" which is assumed, without reference to theoretical data, acts as a kind of "siphon", which may contribute to the movement in the top n�the Board of the thick part of the drink, which is mostly concentrated at the bottom of the shell.

As the sealing wall and the hull can be made of oxygen-proof material, and the shell is, essentially, may not contain oxygen to preserve the freshness of the ingredients of the beverage over an extended period of time. The sealing wall may be a flexible membrane or semi-rigid plastic part. Pierce the sealing membrane is preferably a single-layer or multi-layer membrane and is usually made of PET / aluminum / polypropylene, polyethylene / EMU / PP, PET / metallis. / polypropylene aluminium / polypropylene. Preferably, the shell does not contain oxygen and may contain inert purge gas, such as N2N2O or CO2.

The capsule may further comprise a cover 4, which is also secured to the rim 24 of the housing 21 and overlaps the sealing wall 3. The cover forms an internal channel 40. Identification element 51 may be located on the cover (or covered). The ID element contains information about the input parameters of preparation with the aim of better brewing tea leaves, placed in a capsule.

The shape of the capsule housing is not critical factor. For various reasons, the preferred forms are truncated �onus, ellipsoid or hemisphere. They provide more surface area for release of the beverage through the perforated sealing wall and to lower the internal pressure. The case also can be produced at lower costs through thermoforming plastic or deep drawing of aluminum. This form with smoother angles also helps to remove elements of manipulation and, thus, ejection of the capsule.

With regard to the device 10 for preparing a beverage, it contains elements 30, 31 of manipulating the capsule is configured for retention of the capsule in a predetermined vertical configuration. These elements 30, 31 of manipulation can be the machine clamps or any suitable mechanical closing means which can be opened and closed relative to the capsule and can firmly hold it in place. There is no need for applying more effort at closing, since the pressure of the fluid in the capsule remains relatively low and preferably if possible as close to atmospheric pressure. Furthermore, since the capsule can withstand low pressure in the preparation of the drink, you do not want the capsule was completely closed, and it should only be sealed to hold water during preparation of the beverage. �it helps to simplify machine design and reduce the cost of its production.

A device for preparing a beverage comprises a source 32 supplying water, such as water tank, water pump 33, a heater 34 and liniu injection of hot water, which is controlled by the element 30 of manipulation. An apparatus for preparing a beverage may also contain a controller 39, and a user interface (not shown) to control the cycles of preparation of the drink, known from the existing prior art. The control valve back pressure 36 may be provided to reduce the pressure on the intake side of the element 38 of the injection, such as a needle (needle) or plate (s), ensuring the water inlet into the capsule. Of course, the control valve back pressure may not be applied, and you can use a low pressure pump that delivers the liquid under low pressure. However, you might prefer joint use of the pump medium or high pressure control valve back pressure due to the reliability of these pumps.

A device for preparing a beverage may further comprise a means 37 for perforating the cover 4 and ensure the production of the drink. As shown in Fig.3, the tool 37 perforating may operate after the closure elements 30, 31 of manipulation around the capsule. The perforating means is provided in step or directed through the cover 4. The hammer may be actuated by a solenoid or other equivalent drive means or manually.

An apparatus for preparing a beverage may further comprise a detection block 50 for converting the identification information of the element 51 of the capsule in the cooking instructions from the controller 39. In the present invention the information varies depending on the tea leaves inside the capsule. The information is converted to the instructions of block 39 of the control, so that the steps a), b) and c) of the method of the present invention was carried out with particular characteristics adapted to each type of tea leaves; these characteristics include: the values of the water flow at the stages a), b) and c), the number of periods mixing in step b), the duration of the different stages.

Preferably the information can be read capsules 1 non-optical method, when the optical reading, for example, the use of the barcode, has the disadvantage consisting in a negative impact on the aesthetic external appearance of the capsule and the propensity to fail due to the readability of the barcode in the ambient atmosphere in the method of preparation of the drink. Preferably, the information is read digitally. Information can be encoded by modulation of surface structures� the surface of the capsule 1. For example, a hole or recess may represent one logic state (e.g. "0"), while the surface condition ("no recess" or "no hole") can represent the other logic state (e.g. "1"). Replacement barcode modulation of the surface, which can then be detected by non-optical means (or optical means), improves the reliability of reading information from the capsule.

Fig.4 shows the method of the invention, operating as follows. The capsule is inserted into the device for cooking and the elements 30, 31 of the manipulation of the capsule closed around the capsule so that its sealing wall, in essence, was oriented vertically. The outlet opening is formed by means 37 for punching, which pierces the lid 4 and is moved back, leaving the hole open. On the opposite side of the capsule element 38 of the injection fluid is injected into the shell of the capsule. Hot water is injected into the capsule at a relatively low pressure, preferably at a pressure that does not exceed 0.2 bar. The hot water slowly fills the capsule and pouring the beverage ingredients in the shell. Prepared beverage is filtered through the filter wall 22. The thick portion 5 of the beverage may have a tendency to subsidence at the bottom of the shell; e�and the portion is also filtered through the filter wall, because it is located next to this part. Creamy excreted through the space "s" due to the change in pressure between the lower space and the upper space above acting like a "siphon". The rest of the drink is also filtered by passing through the filter wall at different vertical levels up to the upper level of the liquid in the shell, and displayed in the overflow hole 25.

It should be noted that overflow hole should preferably be located above 3/4 of the total height of the shell, thereby providing a more complete filling of the beverage ingredients and a slower excretion of the beverage from the shell, which contributes to an improved method of brewing.

The term "full height" of the shell means the total distance separating the bottom shell from the top of the shell, when the capsule is located in a machine for preparing a beverage, prepared for the operations of preparation of the drink. In a possible mode, the size of the filter wall may be essentially equal to the total height of the shell.

The principle of the method of preparation of Fig.3 and 4 embodies a variety of options and equivalents.

For example, the drain wall 3 may not be perforated, but may be previously opened with a preliminary cut of clinohumite. Pre-cut drain hole means a hole that has already been made at the stage of manufacture of the capsule. The freshness of the beverage ingredients can be stored by various means, such as airtight lid with a padded output, which resultname before preparing the drink or through the use of air-tight wrapping packaging, which closes the capsule.

The capsule also may not have the cover 4 with its function of education channels. In this case, the front element 31 of manipulation can be used for collecting the prepared fluid, when it passes the drain wall 3 and is directed into the collection container.

1. A method for preparing a tea beverage in a machine for preparing beverages using a capsule containing a shell that contains tea leaves, where the method includes the following stages:
(a) feeding water into the capsule to pour into the tea leaves in the capsule,
b) water flow with a maximum flow rate of the wetting 80 ml/min,
c) the supply of water into the capsule until the desired volume of the beverage,
during at least one period in step b) water is fed into the capsule at a flow rate on the mixing time is greater than the flow rate of the wetting, mixing tea leaves.

2. A method according to claim 1, in which�ohms during stage a) water is fed with a flow rate of at least 150 ml/min.

3. A method according to claim 1 or 2, wherein during stage (b) the consumption of wetting equal to zero.

4. A method according to claim 1, wherein the length is at least one period of mixing tea leaves, during which water is fed into the capsule at a flow rate on the mixing time is greater than the flow rate of the wetting is less than 5 seconds.

5. A method according to claim 1, wherein the duration of step b) is at least 5 seconds, preferably a maximum of 50 seconds.

6. A method according to claim 1, wherein during stage (b) flow rate for mixing is at least more than 150 ml/min.

7. A method according to claim 1, wherein during stage (C) water is supplied at a flow rate of at least 150 ml/min.

8. A method according to claim 1, wherein water is supplied at a temperature of 30-95°C.

9. A method according to claim 1, which is carried out using a capsule (2) containing:
shell (20) containing tea leaves,
- a filtering wall (22) encloses at least one filtering side of the shell,
- the drain wall (3), which is located in the path of flow of the prepared liquid after the filtering wall and which comprises at least one overflow hole (25).

10. A method according to claim 9, in which the filtering wall extends from beneath the medial-lateral plane (P) passing through the shell (20), when the capsule is oriented so that the overflow hole(25) is located above the plane (P).

11. A method according to any one of the preceding paragraphs, which is carried out using a capsule (2), provided with an identification element (6), made with the possibility of reading information reading means (50) of a machine for preparing a beverage (11), wherein the machine comprises control means, coupled with a sensing means and arranged to control the operations/working of the machine for preparing a beverage in response to the read information, and an identification element provides instructions to the machine for brewing tea leaves according to the stages a) to C).

12. A method according to claim 11, in which machine-readable information is selected from the following list: water temperature, the values of water flow in the stages a), b) and/or (C), the number of periods mixing in step b), the duration of stages a), b) and/or (C), and their combination.



 

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14 cl, 10 dwg

FIELD: personal use articles.

SUBSTANCE: invention related to improvements in beverage preparation devices. The brewing module for beverage preparation contains a movable element (9) with a socket (15) for ingredients for preparation of the above beverages, forming a brewing chamber and designed so that to enable movement from the ingredient charging position into the brewing position; while in the said brewing position, the said socket (15) is positioned between the hot water supply device (41) and the beverage output tip (35) that are mutually opposed; the said supply device (41) contains an actuator element (43, 47) of cylinder piston type whereto the first tube (48) supplying water under pressure is connected that controls the locking movement of the supply device towards the said socket (15) into the brewing position; the said cylinder piston actuator element includes an external cylinder (43) and a piston (47) skidding in the said external cylinder (43); the piston (47) of the said cylinder piston actuator element is connected to the pipeline (57) supplying water under pressure and includes a hot water supply chamber (55) with at least one hole (53B) for hot water supply onto the brewing chamber closing surface (53A) positioned on the first side of the said piston (47); the piston (47) contains a body (47C) and forms a pressure surface (47A) exposed to water supplied into the cylinder (43) of the cylinder piston actuator element; the said pressure surface (47A) is positioned on the second side of the said piston that is opposed to the above first side; mounted on the piston 47) is a valve (61) for closing the hole (53B) serving for supply of hot water onto the brewing chamber closing surface (53A); the valve is opened under the action of hot water in the hot water supply chamber (55) thus establishing fluid medium communication between the hot water supply chamber (55) and the hot water supply hole (53B).

EFFECT: improvement of beverage preparation brewing module.

11 cl, 13 dwg

FIELD: food industry.

SUBSTANCE: one or more operation units (10) are provided; each of them contains a boiler, a pump, a heating element, an assembly (26) for flavouring substances extraction and espresso coffee beverage dosing including connected pipes. Each unit (10) is equipped with a system for control and adjustment of espresso coffee brewing parameters, in particular, water pressure.

EFFECT: method and coffee machine improvement.

10 cl, 4 dwg

FIELD: personal use articles.

SUBSTANCE: feeding head for a machine for making drinks comprises a movable first part and a fixed second part. The first part is made with the possibility of displacement relative to the second part between the open position and the closed position. In the open position the first part is arranged with the possibility to load a capsule into the feeding head. In the closed position the first part and the second part are arranged with the possibility to retain the specified capsule in the distribution position. The feeding head additionally comprises an inlet punch and an outlet punch, which are aligned in the same direction and are made with the possibility of rotation relative to the fixed second part between the pulled-in position and punching position.

EFFECT: reduced dimensions of the punching mechanism.

44 cl, 19 dwg

FIELD: process engineering.

SUBSTANCE: method of producing capsule 1 containing drink ingredients to be forced into drink making device wherein fluid is forced into capsule to interact with ingredients and force prepared drink outward. Capsule comprises case 4 with sealing component 8 attached thereto. Proposed comprises step whereat at least one sealing material is injected onto the surface of said case 4 to produce sealing component 8 by injection moulding. Said component is tightly attached to case 4. Case inner space is filled with food ingredients and tightly closed by membrane 5.

EFFECT: better tightness, ease of use.

41 cl, 15 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to a brewing device to prepare beverages or other food products from capsules, in particular, from disposable capsules. The brewing device comprises a brewing chamber with the first part and the second part capable of displacement relative to each other, besides, there is a seat for capsules in one of the parts. In this seat there is at least one perforator for capsule perforation. The first channel supplies a brewing fluid medium into the chamber, and the second channel provides for food product release from the brewing chamber. In the seat there is an alignment element for capsules, which may elastically move in axial direction and is equipped with a guiding and aligning surface for capsules facing the second of the brewing chamber parts. Besides, the aligning element is elastically loaded so that it partially protrudes from the seat while the brewing chamber is open, and may move inside the seat as the brewing chamber closes, besides, when the brewing chamber is closed with a capsule arranged inside, the aligning element is fully inserted inside the seat.

EFFECT: development of a new brewing device with a brewing chamber formed by two parts that may move relative to each other and a system that makes it possible to improve coaxiality of a capsule relative to a perforator or perforators and makes it possible to easier remove the capsule after brewing.

47 cl, 9 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to household appliances. The machine for making coffee comprises a brewing group with the main body formed by the casing, limiting the space for the reverse movement of the brewing cylinder between the position of engagement with the packing piston for formation of the brewing chamber, and the position of decoupling with the packing piston to load a portion of ground coffee. And the brewing cylinder is rigidly supported by the rotating arm. It also comprises a tool of removable mutual coupling between the brewing cylinder and the arm, secured to take the said brewing cylinder out of the window of the body. And on the outer side of the said body there is additionally a means of moving the arm.

EFFECT: invention enables to simplify the device design concept and make it more compact and reliable.

15 cl, 8 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to the field of domestic equipment. A device to prepare a drink from a food product contained in a capsule (24), by injection of a fluid supplied by a pump (70) into the capsule (24), comprises a head (20) of extraction, having a hole (22) to insert a holder (30) of the capsule and to supply the capsule (24) into a receiving chamber (25) of the capsule holder, a mechanism (21) to close the above capsule (24) in the receiving chamber of the capsule holder. Further it comprises one injecting element to supply a fluid from a pump (70), inside the capsule (24), a unit (80) to control at least a pump (70), and also decoding facilities joined with the unit (80) of control and designed to read data from the holder (30) of the capsule or insert.

EFFECT: invention makes it possible to increase reliability of data transfer and to increase quality of a prepared drink.

22 cl, 9 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to the system 10, and also to the method of making beverages with an infusion method of the product contained in the package 1, and can be used in coffee machines of the ESPRESSO type. The system 10 comprises an infusion chamber 7, a locking device 60 including upper locking means 61 which are designed for selective prevention or providing access to the chamber 7 in its upper part, and the lower locking means 62 which are designed for selective receiving by the chamber 7 of the package 1 or providing the package 1 outlet from the chamber 7 under the action of gravity force. The position of the upper locking means 61 determines the position of the lower locking means 62 and vice versa.

EFFECT: increased reliability and simplification of the structure due to reducing the number of moving parts.

17 cl, 14 dwg

FIELD: food industry.

SUBSTANCE: cooking assembly contains an instillation station carrying out a rotary movement with a piston inserted into the station so that to enable sliding. A counter-piston interacts with the installation station and the piston so that to form the cooking chamber. Additionally provided for are cam elements for control of the installation station, piston and counter-piston motions. The installation station, piston and counter-piston may occupy relative to each other at least one position for loading the product for beverage preparation purposes, at least two various boiling positions (the two various volumes of the boiling chamber correspond to) and the position for used product discharge.

EFFECT: invention enables to enhance the design strength and reliability.

20 cl, 61 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to improvements of brewing units for making beverages which use capsules, boxes, or other pre-packaged single portion packages, in particular for making coffee. The brewing unit comprises in combination: a support, a drawer which is, at least, a slot for single portion package, sliding relative to the said support and movable between the position of loading of the single portion package and the brewing position and the outputted element to supply water under pressure to the said single portion package. The brewing unit also comprises a lever to control the movement of the said drawer and mechanical connection between the said lever and the said outputted element. The lever action causes movement of the drawer from the loading position to the brewing position and presses the outputted element to the single portion package. The brewing unit is provided with a locking member blocking the single portion package in the brewing position, preventing it from movement in the direction of loading position when the said drawer is moved from the brewing position in the loading position. The said slot is partially restricted with a pair of swinging arms that move relative to the said drawer to enable disposal of the used single portion package from the said slot during movement of the drawer from the brewing position to the loading position.

EFFECT: automation of all operations performed by the operator after launch is provided.

28 cl, 21 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to the field of preparation of beverages. The machine for preparing beverages with a brewing unit for preparing beverages for accommodation of the disposable capsule comprises a node of the capsule retention, designed for retention the capsule in the given position during insertion of the capsule under gravity in the brewing unit, and a water injection node for at least a partial closing the capsule and the water supply to the capsule. The part retaining the capsule forms the front part of the unit and is attached to the node of liquid injection with the ability to move along essentially a horizontal trajectory, while the water injection node is a rear fixed part of the unit. The machine for preparing beverage comprises a housing. One of these nodes of the brewing unit can be movable or slide telescopically out of this housing for insertion/removal of the capsule with the ingredient and to be placed in the housing to bring the brewing node in the position of the capsule extraction.

EFFECT: group of inventions enables to provide a proper seal to create the necessary conditions for extraction.

15 cl, 13 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to the field of preparation of beverages. The plant for preparation of beverages implementing the claimed method is designed to complete the process of preparation of beverage by passing the flowing medium through at least one element comprising at least one ingredient of the beverage. And at least one element is designed for entering it and processing of different types of elements comprising the beverage ingredient, such as a pad, a cup, a capsule and a cartridge. The device additionally comprises a control means, a detection means for measuring at least one characteristic of the flow when the flowing medium flow is created, the memory tool for storing the group of the predetermined flow characteristics connected to different types of elements that contain a flow ingredient, and an injection device for injecting fluid. And the predetermined flow characteristics which are stored in the memory tool are characteristics of the operating point.

EFFECT: group of inventions enables to detect automatically an element comprising the beverage ingredient by creating the flowing medium flow through the element.

3 cl

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