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WO2020016202A1 - Corps de base pour une capsule dosante de boisson - Google Patents

Corps de base pour une capsule dosante de boisson Download PDF

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Publication number
WO2020016202A1
WO2020016202A1 PCT/EP2019/069063 EP2019069063W WO2020016202A1 WO 2020016202 A1 WO2020016202 A1 WO 2020016202A1 EP 2019069063 W EP2019069063 W EP 2019069063W WO 2020016202 A1 WO2020016202 A1 WO 2020016202A1
Authority
WO
WIPO (PCT)
Prior art keywords
base body
baking
baked product
body according
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2019/069063
Other languages
German (de)
English (en)
Inventor
Josef Haas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2020016202A1 publication Critical patent/WO2020016202A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/466—Bio- or photodegradable packaging materials
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/294—Inorganic additives, e.g. silica
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs

Definitions

  • the invention relates to a base body of a portion capsule, a portion capsule and a method for the production according to the preambles of the independent claims.
  • the invention relates to a portion capsule that can be used to prepare a hot beverage.
  • Conventional portion capsules such as coffee capsules, are usually made of aluminum or plastic in the prior art.
  • a disadvantage of these conventional coffee capsules is that a comparatively large proportion of waste remains per coffee capsule, which is expensive to recycle, but is generally not biodegradable or compostable.
  • portion capsules for the manufacture of beverages that are easily, in particular completely, biodegradable and yet have comparable properties in relation to the use of the conventional portion capsules.
  • the object of the invention is achieved by the characterizing part of the independent claims.
  • the invention relates to a base body of a portion capsule for holding at least one ingredient for the production of a beverage by passing it through
  • the base body is a baked product.
  • the baked product is made up of a dimensionally stable starch polymer structure made of temperature-treated, crosslinked starch molecules.
  • the baked product is a waffle bowl provided with at least one additive.
  • the baked product is porous
  • core area which is covered on both sides with an external baking skin, the baking skin having a lower porosity than the core area and in particular is closed-pore.
  • the surface of the baked product in particular the baking skin, is water-repellent and / or waterproof.
  • the baked product is rotten and / or biodegradable.
  • the baked product is sugarless.
  • the baked product is fat-free.
  • the baked product is cup-shaped, cup-shaped, hollow body-shaped, tubular and / or frustoconical. If necessary, it can be provided that the baked product has at least one
  • the baked product in particular the opening region, has a collar-shaped edge region, in particular a collar, the collar-shaped edge region, in particular the collar, that
  • Baked product in particular the opening area of the baked product, is formed all the way round.
  • the additive is activated carbon.
  • activated carbon is contained in the baked product at 0.1% by weight to 25% by weight.
  • the additive is shellac.
  • shellac is contained in the baked product at 0.1% by weight to 10% by weight.
  • the additive is an inorganic mineral additive, in particular calcium carbonate, talc, aluminum oxide or any mixture thereof.
  • Additive with 0.1 wt .-% and 30 wt .-% is contained in the baked product.
  • the starch polymer structure is at least partially constructed from chemically modified starch.
  • the chemically modified starch selected one or more chemical modifications from esterification, in particular
  • the chemically modified starch has a degree of substitution of 0.001 to 0.2.
  • 5% by weight to 100% by weight of the total starch of the baked product is formed from chemically modified starch.
  • the invention further relates to a portion capsule, in particular a coffee capsule, containing an ingredient for producing a beverage by passing it through
  • the invention further relates to a method for producing a base body of a portion capsule for holding at least one ingredient for producing a beverage by passing brewing water through, in particular coffee capsule.
  • the baking mass is baked in a pair of tongs between two baking plates.
  • the baking mass is baked out to a baked product under an at least temporarily occurring pressure of more than 1 bar, preferably of more than 1.5 bar.
  • the baking mass comprises at least starch and water.
  • the baking mass additionally comprises an organic or inorganic additive, in particular activated carbon, an inorganic mineral additive and / or shellac.
  • the starch comprises at least partially chemically modified starch, in particular esterified, etherified, crosslinked and / or starch modified by ionic interactions.
  • Baking context are baked, and that the basic body by one
  • Baking context can be isolated and / or separated.
  • the base body is a baked product.
  • Baking products of this type can usually be produced from baking compositions, with the baking composition curing under the influence of temperature.
  • the baking compositions which are used to produce the base bodies according to the invention can preferably comprise at least starch and water.
  • Starch is a biological polymer that occurs in a wide variety of crops, such as cereals, roots, tubers or other plants.
  • the baking composition used to produce the base body according to the invention can only comprise starch and water.
  • Starch itself is a polysaccharide, which is essentially made up entirely of a-D-glucose units. Usually about 20-30% of the starch consists of amylose and the remaining 70-80% of amylopectin.
  • Amylose is a linear chain structure consisting of a-1, 4-glycosidically linked glucose units, while the amylopectin is a highly branched polymer structure which contains a-1, 6-glycosidic linkages and a-1, 4-glycosidic linkages of the
  • starch-containing flours such as wheat flour, rye flour or corn flour.
  • Starch extracts can also be used be derived from vegetable raw materials such as corn or potatoes.
  • the baking mass contains
  • Starch is easily swellable in water and other liquids and has a high water absorption capacity. Particularly when the baked products come into contact with hot liquids, this can lead to rapid softening or dissolution of the base body, which is usually undesirable.
  • the base body according to the invention therefore advantageously has increased liquid resistance.
  • the base body can have a porous core area, which is covered on both surfaces by a baking skin.
  • This baking skin can have a lower porosity than the porous core layer, it being provided in particular that the baking skin is essentially closed-pore.
  • the baked product according to the present invention can preferably be a waffle or a flaf waffle shell.
  • the fact that the base body designed as a baked product is a waffle shell provided with at least one additive means, in particular, that the base body is or is produced like a waffle shell, the consistency and / or the texture may differ from conventional, edible wafers.
  • the additives can impair the edibility of the base body.
  • waffles or waffle products are characterized by the fact that waffles are baked in a baking pan, especially between baking plates.
  • the high water content of the baking mass which is preferably between 50% by weight and 70% by weight of the total weight of the baking mass, and by
  • any leavening agent contained in the baking mass can during the
  • Steam outlet gap may be provided.
  • the liquid portion of the baking mass evaporates suddenly within a few seconds in the baking step.
  • the baking molds for producing the base body preferably comprise a locking device which keeps the baking mold closed even under pressure.
  • the baking mold preferably also comprises vaporization strips and / or sealing strips. This allows the baking mass to be baked out under high pressure, which leads to a crisp, brittle consistency of the baked products.
  • the outer layer created by such a baking process which can also be referred to as baking skin, is usually on all surfaces of the
  • Such a baking skin can have a higher water resistance than the inner, porous core layer. If necessary, the Baking skin have steam outlet holes that are created by the escaping steam during the baking process.
  • a baking skin described above can be advantageous with regard to the contact of the base body with hot liquids.
  • the baking mass and the baking parameters such as pressure, temperature, etc., it is possible to produce an at least partially water-repellent or watertight baking skin.
  • the baked product according to the invention can optionally have a density of less than 0.30 g / cm 3 , in particular less than 0.20 g / cm 3 .
  • the thickness of the core area or the core layer can optionally be between 0.5 mm and 2 mm.
  • two types of waffles can be distinguished, namely those that contain no sugar or only a small one
  • Base bodies according to the invention preferred. These are baked under pressure and have a crisp, brittle consistency. After baking, the baked products are no longer deformable. In contrast to this, the wafers with a high sugar content can be deformed even after they have been baked while still hot, which enables additional process steps such as deep drawing or rolling. When the baked products cool, solid ones are formed again
  • the baking mass and thus also the baked product can be sugarless, the absence of sweetening sugar constituents, ie essentially the absence of mono- and disaccharides, being referred to as sugarless.
  • the baking mass and thus also the baked product can be fat-free, the absence of fats and oils, ie essentially the absence of fat
  • release agents based on fatty acids such as zinc stearate or other stearate salts can be used to make it easier to remove the baked products from the baking mold.
  • the improvement of the liquid resistance, in particular the watertightness or the water resistance of the base body according to the invention, can be increased by the use of additives in the baking mass.
  • additives can be used, which can be both organic and inorganic in nature.
  • the aggregates can be mixed with the rest
  • the material of the base body according to the invention can be a composite material, that is to say a material that is formed in one piece, but consists of two or more components that are connected or joined together.
  • the additives with at least one of the rest can be a composite material, that is to say a material that is formed in one piece, but consists of two or more components that are connected or joined together.
  • Components of the baking mass or the base have a chemical reaction or form a chemical bond.
  • the additives can be contained in the base body according to the invention in any form, in particular in the form of granules, powders, particles or the like.
  • one property of the additives can be that they do not completely dissolve in the preferably aqueous baking mass.
  • a preferred additive is activated carbon. Thanks to its porous structure, it can be integrated very well into the basic structure of the starch, which forms a solid material composite. It has been shown that the incorporation of activated carbon into the base body according to the invention leads to an increased strength of the material.
  • activated carbon can improve the dimensional stability when moistened.
  • the use of activated carbon is largely environmental
  • activated carbon is used as an additive, particles of various sizes can be used. It is possible to use fine powder with average Use grain sizes of less than 200 gm, while to achieve the advantageous properties on coarser granules with over 200 gm to about 1 mm
  • average grain diameter can be used.
  • Shellac is an amorphous and viscous resin and, when used as an additive, has a positive effect on the strength and water resistance of the base body. Because shellac
  • the resin can then delay the penetration of water into the structure of the base body, which can increase its water resistance.
  • Inorganic minerals can also be used as additives, exemplary inorganic minerals being aluminum oxide, calcium carbonate or talc. Any inorganic minerals can be used in the base body according to the invention as long as they are not harmful to health. It is further preferred that the inorganic minerals are essentially insoluble in hot liquids, in particular in hot water.
  • the invention can also comprise basic bodies which have a plurality
  • a base body can contain activated carbon and shellac, activated carbon and an inorganic mineral, or shellac and an inorganic mineral.
  • a body can also contain activated carbon, shellac and an inorganic mineral.
  • the strength of the base body comprises at least partially chemically modified starch.
  • modified starch By the use of modified starch, the mechanical stability and / or the water resistance of the base body according to the invention can optionally be increased.
  • starch is formed from amylose and amylopectin.
  • the amylose contains three hydroxyl groups accessible for chemical modification per glucose unit, while each glucose unit of amylopectin also contains three such hydroxyl groups, the a-1, 6-glycosidic linkages which form cross branches only having two free hydroxyl groups , The hydroxyl groups mentioned are therefore accessible for chemical modification, with various reactions being conceivable.
  • the chemical modification can be an esterification or a
  • the chemical modification can lead to cross-linking of the starch units.
  • the starch can also be modified by ionic interactions. If appropriate, other modification reactions are also possible, in particular those which are known to the person skilled in the art from the prior art for the chemical modification of free hydroxyl groups.
  • Esterification of hydroxyl groups can take place, for example, by reacting the starch with carboxylic acids or with phosphoric acid.
  • carboxylic acids can be reacting with carboxylic acids or with phosphoric acid.
  • a carboxylic acid can be reacting with carboxylic acids or with phosphoric acid.
  • succinic acid can be used.
  • carboxylic acids with hydrophobic components can optionally be used, for example polyhalogenated, in particular polyfluorinated, carboxylic acids.
  • the etherification takes place according to etherification reactions known in the prior art, for example to give hydroxypropyl ethers.
  • An advantage of etherification compared to esterification can be the higher stability of ethers in the alkaline pH range.
  • esterification or etherification of the starch can bring about a reduction in the gelatinization temperature.
  • Chemical crosslinking of the starch structure can optionally be carried out with organic or inorganic diacids. For example, one
  • the cross-linking reagents each have
  • a chemical cross-linking of the starch can solidify the starch structure, whereby the swelling properties can be reduced.
  • Polyvalent ions such as Ca, Mg, or Al can then be ionic with neighboring carboxyl groups
  • Carboxyl groups can also be provided, for example by
  • the degree of substitution indicates which average number of hydroxyl groups is provided with a chemical modification. Conversely, the remainder is the number of hydroxyl groups that are in their native state.
  • the maximum degree of substitution is about 3, since on average about three hydroxyl groups are available per glucose unit.
  • the degree of substitution of chemically unmodified starch is therefore 0. It may be provided that the degree of substitution of the starch used is between 0.001 and 0.2.
  • starch used be chemically modified.
  • a mixture of chemically modified starch and unmodified starch can also be used to produce a base body according to the invention be used. If necessary, several different chemically modified starches can also be used together in one base body.
  • the baked product has a hollow shape, and is in particular cup-shaped or cup-shaped.
  • the baked product can therefore optionally be a waffle bowl or some other type of waffle, such as
  • a waffle cup for example, a waffle cup or a hollow waffle bowl. It should be noted that the terms “hollow shape”, “cup-shaped” and
  • Cup-shaped refer to the unfilled basic state of the body.
  • a cup-shaped baked product can in particular have a jacket area and a closed end face.
  • the base body can have an opening area, into which the ingredients for the production of the beverage, such as coffee powder, can be filled.
  • this opening area can have a collar-shaped area, in particular a laterally projecting collar, which can be arranged in particular on the wheel of the opening area.
  • the collar-shaped area can preferably be designed to run completely around the base body, wherein the collar-shaped area can optionally represent a thickened material area of the base body.
  • the collar-shaped area can be designed in different ways, with a projection which is different from the
  • the base body can be tubular or
  • the opening area of the base body according to the invention can be closed with a seal, such as in particular with a sealing film or with a sealing body.
  • the opening area can preferably be completely closed with the seal, the Sealing can for example be glued to the base body. It is also possible to fuse the seal directly to the body.
  • all opening areas can preferably be closed with a seal.
  • the seal can comprise a polymer film, which can be formed, for example, from ethyl cellulose.
  • the baking mass is baked out in a baking mold, whereby the baked product is formed.
  • the baking step is carried out in a baking tongs.
  • the baking tongs can have an upper and a lower baking plate, between which the baked product is baked.
  • the baking step can be carried out in a baking device which comprises a plurality of baking tongs which are moved along an endless conveyor. If necessary, the baking step in the
  • the base body is preferred in one
  • a steam outlet gap can preferably be provided between the baking plates, which allows steam and gases to escape during the baking process. In order to be able to bake the baked products under pressure, one is preferred
  • the baking tongs can be placed in a heated oven along one
  • Endless conveyor In order to achieve a higher production throughput, it can be provided that several base bodies are baked as a baking connection.
  • several base bodies can be part of a plate-shaped one, for example
  • connection areas can be flat
  • the baking connection containing a large number of basic bodies can be produced in all embodiments in a single baking mold, in particular in a baking tongs.
  • a separation step can preferably be provided in order to separate the base bodies from the baking connection and thus to separate them.
  • Methods for processing wafer products for example milling, rasping, cutting and others, can conventionally be used for the separation.
  • a manufacturing method for the base body according to the invention can thus provide
  • Fig. 1 a schematic sectional view of a baking pan is shown, which for
  • Base body 1 opening area 2, collar 3, upper baking plate 4, lower baking plate 5, connecting web 6.
  • Fig. 1 shows a schematic sectional view of a baking pan, which is used to produce a base body 1 of the first embodiment.
  • the upper baking plate 4 and the lower baking plate 5 are part of an open and
  • the base bodies 1 have a collar 3 or a collar-shaped in their opening area 2
  • this has essentially the same thickness as the rest of the main body 1.
  • connection area which in this exemplary embodiment is designed as a connecting web 6.
  • the connecting web 6 is shown in FIG. 1 with dashed lines for better visibility. This connecting web 6 can be separated to separate the base body 1.
  • the opening area 2 of the base body 1 can also be referred to as the open side.
  • the area opposite the open side can also be referred to as the closed side.
  • the baking plates 4, 5 of this embodiment are made of solid steel
  • Coffee capsule which comprises a base body 1 and a seal.
  • the base body 1 is a cup-shaped, conical waffle product with a
  • the base body 1 Inside diameter of about 20 mm in the area of the closed side and a height of about 25 mm. At the edge of the open side, the base body 1 has an approximately 3 mm wide collar 3. The material of the base body 1 has a thickness of approximately 1 mm throughout.
  • the baking mass for the production of the base body 1 is as follows
  • the components of the baking mass are in a stirred container with a
  • the baking takes place in an automatic baking system with rotating
  • baking tongs are equipped with baking plates 4, 5, which the
  • Base body 1 in the baking context are connected by connecting webs 6
  • the baking temperature is 180 ° C, for example, while the baking time is about 120 seconds.
  • the finished base bodies 1, which have a smooth surface and a solid structure are filled with approximately 2 to 5 g, in particular 2.8 g, of coffee powder.
  • Base body 1 is covered with a 100 to 700 gm, in particular a 200 gm, thick ethyl cellulose film, the film being glued to the collar 3 of the base body 1, for example with the aid of an aqueous dextran solution.
  • Basic body 1 for a coffee capsule for a coffee capsule.
  • the base body 1 is a cup-shaped, truncated cone-shaped waffle product with an inner diameter of approximately 23 mm in the region of the open side and with an inner diameter of approximately 19 mm in the region of the closed side.
  • the height of the baked product is approximately 22 mm.
  • Base body 1 has an approximately 1.5 mm wide collar 3.
  • the material of the base body 1 has a thickness of approximately 0.8 mm throughout.
  • the baking mass for the production of the base body 1 comprises the following
  • modified potato starch is used, the potato starch being chemically modified with sodium trimetaphosphate according to the prior art.
  • the crosslinking reagent is used in an appropriate amount to obtain a degree of substitution of 0.1.
  • the components of the baking mass are mixed in a stirred container with a propeller stirrer and stored until further processing.
  • the baking takes place in an automatic baking system with rotating
  • baking tongs are equipped with baking plates 4, 5, which the
  • 180 baking tongs 1 can be produced in a baking tongs, one during the baking step
  • Base body 1 in the baking context are connected by connecting webs 6
  • the baking temperature is 200 ° C, while the baking time is about 95 seconds.
  • the basic bodies 1 produced have the same dimensions as in the first
  • the same baking plates are used.
  • the mixing of the components of the baking mass and the baking process take place in the same devices which were already described in the first embodiment.
  • the baking temperature in this exemplary embodiment is 175 ° C., for example, with a baking time of about 135 seconds.
  • the baking mass for the production of the base body 1 comprises the following

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biodiversity & Conservation Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un corps de base d'une capsule dosante pour la réception d'au moins un ingrédient pour la production d'une boisson par le passage d'eau bouillante en particulier des capsules de café, le corps de base étant un produit de cuisson. L'invention concerne en outre une capsule dosante, qui comprend le corps de base selon l'invention, ainsi qu'un procédé pour la production d'un corps de base selon l'invention.
PCT/EP2019/069063 2018-07-17 2019-07-16 Corps de base pour une capsule dosante de boisson Ceased WO2020016202A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ATA50614/2018A AT521488B1 (de) 2018-07-17 2018-07-17 Grundkörper für eine Getränkeportionskapsel
ATA50614/2018 2018-07-17

Publications (1)

Publication Number Publication Date
WO2020016202A1 true WO2020016202A1 (fr) 2020-01-23

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2019/069063 Ceased WO2020016202A1 (fr) 2018-07-17 2019-07-16 Corps de base pour une capsule dosante de boisson

Country Status (2)

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AT (1) AT521488B1 (fr)
WO (1) WO2020016202A1 (fr)

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WO1995015894A2 (fr) * 1993-12-06 1995-06-15 Franz Haas Waffelmaschinen Industriegesellschaft Mbh Procede de fabrication de corps profiles a parois minces, degradables, a base d'amidon
WO1997000015A1 (fr) * 1995-06-14 1997-01-03 Franz Haas Waffelmaschinen Industriegesellschaft Mbh Procede de fabrication d'articles moules decomposables, a paroi mince
US5711908A (en) * 1993-12-06 1998-01-27 Franz Haas Waffelmaschinen Industriegesellschaft M.B.H. Process for manufacturing compostible thin-walled molded articles based on starch
WO2015082982A1 (fr) * 2013-12-03 2015-06-11 Biserkon Holdings Ltd. Capsule et dispositif pour la préparation de boissons et procédé de production d'une capsule
DE202017102574U1 (de) * 2016-07-01 2017-05-29 Velibre Gmbh Portionsbehälter für extrahierbare Substanzen zur Herstellung eines Getränks
EP3225566A1 (fr) * 2016-03-31 2017-10-04 Axel Nickel Capsule contenant de la poudre pour boisson, en particulier destinée a la préparation de café

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