Note: Descriptions are shown in the official language in which they were submitted.
CA 02674767 2009-07-29
Title: Pad, pad holder, assembly, and method for producing a beverage.
The invention relates to a pad for producing a beverage, provided
with a first permeable layer and a second permeable layer opposite to the
first
permeable layer, further provided with a filling arranged in between the first
and the second permeable layer. The invention further relates to a pad holder
provided with a cavity for receiving the pad. The invention also relates to an
assembly of the pad, the pad holder, and/or a coffee machine. In addition, the
invention relates to a method of producing a beverage by using a pad provided
with a first permeable layer and a second permeable layer opposite to the
first
permeable layer, further provided with a filling arranged in between the first
and second permeable layer.
Such a pad is known for example from EP 1 398 279. Therein a pad
is described that is suitable for making cappucino. Except for making coffee-
based beverages, there is a need for making other beverages from pads as well.
However, it turns out that for some beverages, the process of dissolving,
dispersing, and/or extracting the filling by means of the received water is
insufficient. As a result, a rather watery beverage is obtained. This problem
limits a further extension of pad-based beverage generation outside the
domain of coffee-based beverages. Such an extension would be highly
desirable, as machines for pad-based generation of coffee-based beverages are
already widespread. Such an extension thus would benefit a large amount of
people.
It is therefore an objective of the invention to provide an improved
pad, which is suitable for making beverages that benefit from enhanced
dissolving, dispersing, and/or extracting of the filling.
Accordingly, the invention provides a pad for producing a beverage,
provided with a first permeable layer and a second permeable layer opposite to
the first permeable layer, further provided with a filling arranged in between
the first and the second permeable layer, wherein the pad is arranged for
receiving pressurised, and preferably hot, water through the first permeable
CA 02674767 2009-07-29
2
layer, for dissolving, dispersing, and/or extracting at least part of the
filling in
the received pressurised water, and for releasing through the second
permeable layer the water with the at least part of the filling dissolved,
dispersed, and/or extracted therein, wherein the first permeable layer has a
plurality of apertures for receiving the pressurised water, which apertures
have a size dimensioned for establishing swirling motion of the water inside
the filling. In use, the water will pass the first permeable layer
predominantly
through the apertures. As a total area of the apertures is smaller than a
total
surface area of the first permeable layer, a relatively large inflow flowrate
of
the pressurised water is realised through the apertures. Due to the relatively
large flowrate, this inflow will experience a relatively large flow resistance
by
the filling and/or the second permeable layer. As a result, part of the water
will
be deflected sidewards, i.e. approximately parallel with the first and second
permeable layer, and possibly even in a direction back to the first permeable
layer. In this way a swirling motion of the water inside the filling can be
created. As a result of the swirling motion, dissolving, dispersing, and/or
extracting of the at least part of the filling in the water is increased.
When using known pads, normally only a small amount of the filling
is dispersed, which may show up as a small residue in the beverage after it
has
left the pad. However, due to the swirling, significant dispersion may take
place inside the pad. Promoting swirling in this way goes against a common
believe that dispersion of the filling should be avoided, to prevent formation
of
the residue in the beverage.
According to the invention, the apertures have a size dimensioned
for establishing swirling motion of the water inside the filling. It will be
clear
to the skilled person that, if the apertures are too small, the flowrate of
the
inflow through the apertures is too small. As a result, too few water will
flow
through the pad, or the water may even enter or pass the pad through other
ways than through the apertures. It will further be clear to the skilled
person
that, if the apertures are too large, enough water may flow through the pad,
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3
but the increase in inflow flowrate effected by the apertures will be too
small
so that no or only weak jets will be formed.
Preferably, the apertures have a size dimensioned for creating jets of
the water into the filling. In that way, swirling motion of the water inside
the
filling can be obtained, as such jets relate to a relatively large inflow
velocity of
the pressurised water through the apertures.
It may be clear that permeability of the first permeable layer is at
least caused by the apertures, so that, optionally, the first permeable layer
may be an otherwise impermeable substrate.
According to the objective of providing an improved pad, the
invention also provides a pad for producing a chocolate beverage such as a
chocolate drink, provided with a first permeable layer and a second permeable
layer opposite to the first permeable layer, further provided with a filling
arranged in between the first and the second permeable layer, wherein the pad
is arranged for receiving pressurised, and preferably hot, water through the
first permeable layer, for dissolving, dispersing, and/or extracting at least
part
of the filling in the received pressurised water, and for releasing through
the
second permeable layer the water with the at least part of the filling
dissolved,
dispersed, and/or extracted therein, wherein the filling has a weight of at
least
11 gram, preferable at least 13 gram, more preferably at least 15 gram and
contains a chocolate ingredient, and wherein, in use, a solubility of the
filling
preferably is at least 60 weight percent, more preferably at least 80 weight
percent. Such a solubility may be obtained by proper adapting of the granular
structure of the filling. For example, a grain size may be adjusted to be in a
range wherein the solubility is achieved. It may be clear to the skilled
person
that the solubility is also dependent on the properties of the pad, such as a
permeability and composition of the second permeable layer, and a thickness of
the filling measured in a direction transverse to the first and second
permeable
layer.
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In addition, the solubility is dependent on a pressure and
temperature of the, preferably hot, water.
Experiments performed by the inventor showed that, in particular,
the combination of the filling having a weight of at least 15 gram, and the
solubility being at least 80 weight percent, yields a chocolate beverage of
high
quality. A higher weight of the filling can promote the solubility.
Preferably, the first permeable layer of the pad for producing the
chocolate beverage has a plurality of apertures for receiving the pressurised
water, which apertures have a size dimensioned for establishing swirling
motion of the water inside the filling. In this way, one or more advantages of
the pad for producing the beverage can also be obtained for the pad for
producing the chocolate beverage. Such apertures promote reaching a high
solubility, for example the solubility of at least 60 weight percent or the
solubility of at least 80 weight percent.
Further embodiments and variations may relate to one or both of the
pad for producing a chocolate beverage and the pad for producing a beverage.
In an embodiment, the filling contains a milk ingredient, for
example milk powder, and preferably contains a flavour ingredient. In this
way, a milk-based, and preferably flavoured, beverage can be obtained. In an
embodiment, the filling contains a coffee ingredient, such as roasted and
grounded coffee, or instant coffee. Preferably, the filling contains both the
coffee ingredient and the milk ingredient. The filling containing the coffee
ingredient without any milk ingredient is considered equally valuable. In an
embodiment, the chocolate ingredient is, at least partly and possibly
completely, replaced by the milk ingredient and/or the coffee ingredient. It
has
been found that also these possibilities for the filling may benefit from one
or
more advantages of the invention. It is recognised though that beverages that
contain coffee, or milk and coffee (such as cappucino), can alternatively be
made with pads that are not according to the invention.
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Preferably, a dimension, such as a diameter, of individual apertures
of the plurality of apertures is in a range from 0.2 millimeter to 0.5
millimeter.
It was found experimentally by the inventor that apertures dimensioned in
this way, lead to efficient swirling. Preferably, the apertures have a
circular
5 shape. Alternatively, the apertures may have a rectangular shape. Then, the
dimension of the individual apertures may be a width or length of the
individual apertures. Alternatively, the apertures may have an approximately
ellipsoidal shape. Then, the dimension of the individual apertures may be a
minimum diameter or a maximum diameter of the individual apertures. It
may be clear that other shapes of the apertures are possible as well.
In an embodiment, a total number of the plurality of apertures is
arranged for establishing swirling motion of the water inside the filling. It
was
recognised by the inventor that the total number of apertures also influences
the inflow flowrate through the apertures, as the received amount of water is
distributed over the total number of apertures of the pad.
Preferably, the total number of the plurality of apertures is in a
range from 30 to 70, and preferably is about equal to 50. It was found
experimentally by the inventor that, if the total number of apertures is
within
this range, efficient swirling can be obtained, especially if the dimensions,
such
as the diameters, of the individual apertures are in the range from 0.2
millimeter tot 0.5 millimeter.
In an embodiment, the first permeable layer is substantially
impermeable outside the apertures. Preferably, so that the first permeable
layer is closed except for the apertures. This may intensify a strength of the
swirling, as the pressurised water can only enter the pad via the apertures,
so
that the inflow flowrate is further increased. However, alternatively, there
may be an additional permeability through the first permeable layer outside
the apertures. It may be clear that preferably, in use, a flowrate enabled by
this additional permeability is much smaller than the inflow flowrate through
the apertures.
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In an embodiment, the pad is provided with a separating structure
that forms walls that extend from the first permeable layer to the second
permeable layer and form flow channels that are mutually separated by the
walls, wherein an individual flow channel extends from at least one aperture
of the plurality of apertures to the second permeable layer. For example, one
flow channel is in fluidum connection with the at least one aperture. Thus,
one
or more apertures may give entrance to one flow channel. The walls can
promote that swirling water, that in use is deflected in a direction
approximately parallel with the first and second permeably layer, will be
further deflected in a direction back towards the first permeable layer. In
this
way, dissolving, dispersing, and/or extracting within the pad is further
promoted. By combining the plurality of apertures with the separating
structure, a rather efficient way of dissolving, dispersing, and/or extracting
the
at least part of the filling in the water is enabled.
Preferably, a cross-sectional area per individual flow channel,
measured in parallel with the first and/or second permeable layer, is in a
range
between 0.6 and 1.2 square centimeter. It was found experimentally by the
inventor that in this way efficient swirling can be achieved.
In an embodiment, the walls of the separating structure are
provided with a plurality of recesses adjacent to the second permeable layer.
It
was experimentally found by the inventor that in this way more of the filling
can be dissolved, dispersed, and/or extracted in the beverage that is released
from the pad, i.e. a higher brewing yield, or, in other words, a higher
solubility,
can be obtained.
Preferably, the recesses have a depth along the walls of the flow
channels that is in a range from 1 millimeter to 4 millimeter. This range was
found to give an optimal improvement of the brewing yield, i.e. of the
solubility.
In an embodiment, the separating structure forms a pad side wall.
In this way, it can be prevented that, in use, the filling will at least
partly
CA 02674767 2009-07-29
7
move out of the separating structure. However, this may go at the expense of
the solubility of the filling. Therefore, the recesses are especially valuable
in
this embodiment.
In an embodiment, entrance of the pressurised water to individual
flow channels is provided by at most five apertures per flow channel,
preferably by at most two apertures per flow channel, more preferably by at
most one aperture per flow channel. If a number of apertures per flow channel
becomes too large, an intensifying effect of the walls of the separating
structure that forms the flow channel decreases. This decrease is stronger for
relatively large holes, while this decrease is weaker for relatively small
holes.
In an embodiment, the apertures have a size dimensioned for
establishing swirling motion of the water inside the filling, while a pressure
of
the water near, such as directly before, the first permeable layer minus a
pressure of the beverage near, such as directly after, the second permeable
layer, is in a range from 0.2 to 2.0 bar, and preferably is in a range from
0.4 to
1.7 bar, more preferably about 0.4 bar, about 1.2 bar, about 1.4 bar, or about
1.7 bar. At least one of such pressure differences may be reached by means of
a
coffee machine of the Senseo brand.
According to an aspect of the invention, the pad is arranged for
producing a chocolate beverage. This aspect is considered to be of particular
importance. On the one hand, chocolate beverages are likened by many people
throughout the world. On the other hand, chocolate beverages are rather
difficult to obtain, in particular from a dry filling. Therefore, a pad
according to
the invention is especially suitable for producing a chocolate beverage.
In an embodiment, the pad, in a direction perpendicular to the first
and second permeable layer, has a thickness of at least 15 millimeter,
preferably of at least 17 millimeter. Compared to known pads, such a large
thickness is exceptional. Choosing such a thickness is surprising, because
such
a pad does not fit in known pad holders of coffee machines, in particular the
well known and popular coffee machines of the Senseo brand. On the other
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hand, this thickness contributes to a stronger taste of the beverage,
especially
of a chocolate beverage.
Preferably, the filling is a dry filling. Preferably, the dry filling
has a granular structure. A pad having a dry filling does not have to be
impermeable to water, moisture, and other liquids during storage. A liquid
filling however requires a protection that needs to be removed or opened,
before a beverage can be made. This would require consumer handling, which
leads to lower convenience and chances of mistakes. An example of a liquid
product is the known `Chocomel Hot' product. A capsule of the `Chocomel Hot'
product contains a liquid concentrate, and needs to be opened at the top
before
use, by removing a lid and by piercing the bottom while placing the capsule in
a dedicated capsule holder.
It is a further object of the invention to provide an improved pad
holder.
Accordingly, the invention provides a pad holder provided with a
cavity for receiving a pad according to the invention. By using such a pad
holder, one or more advantages of a pad according the invention can be
realised.
In an embodiment, the cavity is arranged for receiving the pad with
the second permeable layer facing a bottom part of the cavity, wherein a depth
of the cavity in a direction perpendicular the second permeable layer is at
least
15 millimeter, preferably at least 17 millimeter. Choosing this depth is
surprising, because such a pad holder is rather different from known pad
holders of known coffee machines, in particular the well known and popular
coffee machines of the Senseo brand. By applying the depth of at least 15
millimeter, preferably at least 17 millimeter, the pad having a filling with a
weight of at least 11 gram, preferable at least 13 gram, more preferably at
least 15 gram, containing the chocolate ingredient, fits in the pad holder.
Such
a fit would not be obtained when using a conventional pad holder.
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In an embodiment, the bottom part of the cavity is provided with an
outlet for guiding the beverage after it has left the pad, wherein the pad
holder
is provided with an element for beating air into the water after it has left
the
pad and the outlet, wherein the element has a length, measured in a direction
transverse to the bottom part of the cavity, of at most 17 millimeter. In this
way, the pad holder can accommodate the pad and still is compatible with a
coffee machine of the Senseo brand.
It is a further object of the invention to provide an improved
assembly.
Accordingly, the invention provides an assembly of a pad according
to the invention, a pad holder according to the invention, and/or a coffee
machine. The coffee machine may be the well known and popular coffee
machine of the Senseo brand. Various types of this coffee machine are known
to the skilled person.
In an embodiment, the cavity has a cavity side wall and the pad has
a pad side wall that connects the first permeable layer and the second
permeable layer, wherein a, preferably impermeable, portion of the pad side
wall that is adjacent to a portion of the cavity side wall when in use the pad
is
received by the cavity, has a curvature that is, preferably slightly, higher
than
a curvature of the portion of the cavity side wall. As a result of the
pressurised
water, the pad may in use be pressed against the cavity side wall. Because in
this embodiment the curvature of the pad side wall is slightly higher that the
curvature of the cavity side wall, a, relatively small, first contact area
between
the pad side wall and the cavity side wall may exist. As the pad is pressed
against the cavity side wall and is supported in the relatively small first
contact area, a relatively high pressure will be exerted on the first contact
area. This can result in a good seal. In this embodiment, the curvature of the
pad side wall is preferably only slightly larger than the curvature of the
cavity
side wall. As a result, a distance between the cavity side wall and the pad
side
wall outside the first contact area is still relatively small. Thus, a flow
CA 02674767 2009-07-29
resistance along part of the cavity side wall out of the first contact area is
still
relatively large. Preferably, the distance between the cavity side wall and
the
pad side wall is, in use, at most 3 millimeter, preferably at most 2
millimeter,
more preferably at most 1 millimeter, for example at most 0.5 millimeter.
5 Preferably, the portion of the pad side wall and the portion of the
cavity side wall are located near the second permeable layer. The cavity side
wall preferably has a convex shape. Because of this, a sealing pressure on the
first contact area between the pad side wall and the cavity side wall is
highest
near the second permeable layer. In that way a better seal can be obtained.
10 In an embodiment, the pad is provided with a, preferably circular,
projection near the first permeable layer, wherein a top part of the cavity is
provided with a cavity recess that is dimensioned for, in use, receiving the
projection. In this way a seal can be obtained near the first permeable layer.
In an embodiment, the pad side wall is formed by the separating
structure. This is considered a convenient way of forming the pad side wall.
If
in this embodiment the separating structure is, along the pad side wall,
covered by another layer, the separating structure is still considered to form
the pad side wall.
It is another objective of the invention to provide an improved
method of producing beverages that benefit from enhanced dissolving,
dispersing, and/or extracting of the filling.
Accordingly, the invention provides a method of producing a
beverage, preferably a chocolate beverage, by using a pad provided with a
first
permeable layer and a second permeable layer opposite to the first permeable
layer, further provided with a filling arranged in between the first and the
second permeable layer, the method including the steps: - receiving
pressurised, and preferably hot, water through a plurality of apertures in the
first permeable layer; - dissolving, dispersing, and/or extracting at least
part of
the filling in the received pressurised water; - releasing through the second
permeable layer the water with the at least part of the filling dissolved,
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dispersed, and/or extracted therein; - establishing swirling motion of the
water
inside the filling, enabled by dimensioning a size of the apertures and/or by
adapting a total number of the plurality of apertures. In this way, a thought
of
the inventor can be realised, i.e. that by intensifying flow of the water
inside
the pad, the at least part of the filling can be better dissolved, dispersed,
and/or extracted in the water.
The invention also provides a method of producing a chocolate
beverage, by using a pad provided with a first permeable layer and a second
permeable layer opposite to the first permeable layer, the method including
the steps: - providing the pad with a filling arranged in between the first
and
the second permeable layer, which filling has a weight of at least 11 gram,
preferable at least 13 gram, more preferably at least 15 gram and contains a
chocolate ingredient; - receiving pressurised, and preferably hot, water
through the first permeable layer; - dissolving, dispersing, and/or extracting
at
least part, preferably at least 60 weight percent and/or at least 80 weight
percent, of the filling in the received pressurised water; - releasing through
the
second permeable layer the water with the at least part of the filling
dissolved,
dispersed, and/or extracted therein. Preferably, the method further includes
producing the chocolate beverage by means of a coffee machine of the Senseo
brand. In this way, an inventive thought can be realised, i.e. that by
providing
a filling that is surprisingly heavy for the coffee machine, more chocolate
ingredient can be dissolved, dispersed, and/or extracted in the water.
The invention will now be described, in a non-limiting way, with
reference to the accompanying drawings, in which:
Figure 1 shows part of a pad for producing a beverage;
Figure 1A shows a detail of a pad;
Figure 2 shows a top view of a pad;
Figure 3 shows an example of a separating structure;
Figure 3A shows a side view of a separating structure;
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Figure 4 shows a pad, a pad holder, and a part of a coffee machine;
Figure 5 shows a pad and a pad holder;
Figure 5A shows a first detail of an assembly of a pad and a pad
holder; and
Figure 5B shows a second detail of an assembly of a pad and a pad
holder.
Unless stated otherwise, like reference numerals refer to like
elements throughout the drawings.
Figure 1 shows part of cross section of a pad 2 for producing a
beverage, in a first embodiment according to the invention. Figure 1A shows a
detail 3 of the pad 2. Figure 2 shows a top view of the pad 2. In figure 2,
the
cross section of figure 1 is indicated by line A-A'. The pad 2 has a first
permeable layer 4 and a second permeable layer 6 opposite to the first
permeable layer 4. The pad 2 is arranged for receiving pressurised water 8
through the first permeable layer. A flow direction of the pressurised water 8
before it has entered the pad, is indicated by arrows 10.
In use, the pressurised water 8 flows through the pad 2. Flow lines
of the water 8 inside the pad are indicated with arrows 12. During this now,
at
least part of a filling 14 of the pad 2 is dissolved, dispersed, and/or
extracted in
the water 8. The water 8, with the at least part of the filling dissolved,
dispersed, and/or extracted therein, is subsequently released through the
second permeable layer 6. (It may be clear that some of the water 8 may
remain inside the pad 2.) Thus, a beverage 16, such as a drink, can be
obtained. In use, the beverage 16 flows towards a cup (this flow is indicated
by
arrow 18), so that the beverage 16 can be consumed by a user of the pad 2.
Contrary to conventional pads, the first permeable layer 4 is
provided with a plurality of apertures 20 for receiving the pressurised water
8.
In the first embodiment, the first permeable layer 4 is closed except for the
apertures 20. This may be achieved for example by manufacturing the first
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permeable layer by providing apertures in an otherwise impermeable
substrate. Then, the apertures 20 cause the permeability of the first
permeable
layer 4. It is not excluded however that the first permeable layer is
permeable
outside the apertures 20 as well. This can be the case when the first
permeable
layer 4 is made from a material that has some permeability by itself. Then,
the
permeability of the first permeable layer 4 is not exclusively caused by the
apertures 20. Preferably, however, the permeability of the first permeable
layer 4 is for the largest part caused by the apertures 20.
In general, the first permeable layer 4 outside the apertures 20 may
include a paper layer covered with a polypropylene layer. In between the paper
layer and the polypropylene layer, a polyester layer may be provided.
Preferably, the polypropylene layer forms an outer surface of the first
permeable layer 4. The outer surface of the first permeable layer 4 may form
an outer surface of the pad 2. By using such materials for the first permeable
layer 4, closure of the first permeable layer 4 outside the apertures 20 may
be
achieved.
The second permeable layer may, in general, be similar to and/or
include a similar material as the first permeable layer. This may facilitate a
manufacturing process of the pad 2. However, alternatively, the second
permeable layer may be different from and/or include a different material than
the first permeable layer.
The apertures 20 have a size dimensioned for establishing swirling
motion of the water 8 inside the filling. Such swirling motion is
schematically
indicated in figure 1 by the curved arrows 12. By such swirling now, better
dissolving, dispersing, and/or extracting of the at least part of the filling
14 in
the received pressurised water 8 is achieved. As a result, a larger part of
the
filling 14 ends up is the drink 16, instead of being left in the pad 2. It is
noted
that the term `swirling motion' is not limited to a flow pattern as indicated
by
the curved arrows 12. Instead, the term `swirling motion' may cover many
other flow patterns as well, which flow patterns may deviate significantly
from
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a rather uniform flow from the first permeable layer 4 to the second permeable
layer 6. Flow of the water 8 in the filling 14 may be jet-like in a vicinity
of the
apertures 20, and be swirling further away from the apertures. Experiments
performed by the inventor showed that swirling motion may be achieved when
a diameter D of individual apertures of the plurality of apertures is in a
range
from 0.2 millimeter to 0.5 millimeter. In the first embodiment, the apertures
have a circular shape with a diameter in the range from 0.2 millimeter to 0.5
millimeter. Other shapes and diameters are not excluded however.
In the first embodiment, a total number of the plurality of apertures
20 is arranged for establishing swirling motion of the water inside the
filling
14. The total number may for example be visible in a top view of the pad 2, as
is shown in figure 2. Experiments performed by the inventor showed that
swirling motion can be achieved when the total number of the plurality of
apertures 20 is in a range from 30 to 70, and preferably is about equal to 50.
When dimensioning the diameter D of the apertures 20 and the total
number of the apertures 20 of the pad 2 for establishing swirling motion, a
certain value of a pressure difference over the pad 2 has to be used. As a
result
of this pressure difference, the water 8 is forced through the pad 2. The
pressure difference can be defined as a pressure of the water 8 near, such as
directly before, the first permeable layer 4 minus a pressure of the drink 16
near, such as directly after, the second permeable layer 6. For dimensioning
the diameter D of the apertures 20 and the total number of apertures 20 of the
pad 2 in the first embodiment, the pressure difference can be in a range from
0.2 to 2.0 bar. Preferably, the pressure difference is in a range from 0.4 to
1.4
bar. For example, the pressure difference is near 0.4 bar, near 1.2 bar, near
1.4
bar, or near 1.7 bar. All such pressure differences can be used for
dimensioning
the apertures 20, and for arranging the total number of the apertures 20 for
one pad 2. Most conveniently, the pressure difference that is normally
delivered by a coffee machine of the Senseo brand is used for dimensioning the
CA 02674767 2009-07-29
diameter D of the apertures 20 and the total number of apertures 20 for
establishing the swirling motion.
In a second embodiment according to the invention, the pad 2 is
arranged for producing a chocolate drink. The pad in the second embodiment is
5 provided with the first permeable layer 4 and the second permeable layer 6
opposite to the first permeable layer 4. The pad 2 is further provided with
the
filling 14 arranged in between the first permeable layer 4 and the second
permeable layer 6. Analogously to the pad 2 in the first embodiment, the pad 2
in the second embodiment is arranged for receiving the pressurised water 8
10 through the first permeable layer 4. By means of the received pressurised
water 8, at least part of the filling 14 can be dissolved, dispersed, and/or
extracted. In use of the pad 2 in the second embodiment, the pressure
difference over the pad 2 may be similar as in use of the pad 2 in the first
embodiment. Such a pressure difference may be equal to the pressure
15 difference normally employed in the coffee machine of the Senseo brand.
After
forming the drink 16 by dissolving, dispersing, and/or extracting the at least
part of the filling 14 in the water 8, the drink is released through the
second
permeable layer. It may be clear that part of the drink and/or the received
water 8 may remain inside the pad 2.
In the second embodiment, the filling 14 has a weight of at least 15
gram and contains a chocolate ingredient. In this way the pad 2 can be
arranged for forming the chocolate drink 16. However, a weight of at least 11
gram or at least 13 gram may for example be possible as well. In the second
embodiment, a solubility of the filling may be at least 80 weight percent.
However, a solubility of the filling may be at least 60 weight percent as
well.
Such a solubility is determined at conditions, such as temperature and
pressure, that are normally encountered in a pad in the coffee machine of the
Senseo brand (for example an absolute pressure between 1 and 2 bar and a
temperature of about 80-95 degrees Celsius). In general, the solubility is
most
conveniently determined by the coffee machine of the Senseo brand itself.
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16
Then, the solubility of the filling corresponds with the weight percentage of
the
filling that ends up in the beverage. Thus, the solubility equals the weight
of
the part of the filling that in use is removed out of the pad by the hot
water,
divided by the weight of the filling before use. It may be clear that not all
of
the filling that in use is removed from the filling and ends up in the
beverage
needs to be dissolved in the hot water, but that part of it may be dispersed
therein.
It may be clear that properties of the pad 2 in the first and second
embodiment can be advantageously combined. Then, the pad 2 in the first
embodiment for example has the filling 14 of at least 15 gram, which contains
the chocolate ingredient. Additionally or alternatively, the first permeable
layer 4 of the pad 2 in the second embodiment may have the plurality of
apertures 20 for receiving the pressurised water 8, which apertures 20 have
the size dimensioned for establishing the swirling motion of the water inside
the filling 14.
In a variation of the first and/or second embodiment, the pad 2 is
provided with a separating structure 22. Figure 3 shows an example of the
separating structure 22. Figure 3A shows a side view of the separating
structure 22. Note that the separating structure 22 is also visible in figures
1
and 2, but that it is not necessarily included in the pad 2 in the first
embodiment. From figure 1 it is clear that the separating structure 22 forms
walls 24 that extend from the first permeable layer 4 to the second permeable
layer 6. It is also clear from the flow lines 12 in the pad 2 indicated in
figure 1,
that the separating structure 22 forms flow channels 26 that are mutually
separated by the walls 24.
With reference to figures 1 and 2, a cross-sectional area 28 can be
defined for an individual flow channel 26. The cross-sectional area 28 is
measured in a direction that is parallel with the first permeable layer 4
and/or
the second permeable layer 6. In the example of figures 1 and 2, the cross-
sectional area 28 of at least one of the flow channels 26 is in the range
between
CA 02674767 2009-07-29
17
0.6 and 1.2 square centimeter. In general, the cross-section area 28 of a
majority of the flow channels 26 is in this range. In the experiments
performed
by the inventor, it was found that good dissolving, dispersing, and/or
extracting of the at least part of the filling 14 can be obtained when the
cross-
sectional area 28 is within the range between 0.6 and 1.2 square centimeter.
Figures 3 and 3A show that the walls 24 of the separating structure
22 are provided with a plurality of recesses 30. Note that not each individual
wall is provided with one of the recesses 30, but that some of the walls 24
are
free of a recess 30. With the separating structure 22 being included in the
pad
2, the recesses 30 are positioned adjacent to the second permeable layer 6. In
the example of figure 3, the recesses have a depth D, indicated in figure 3A,
along the walls 24 of the flow channels 26 that is in a range from 1
millimeter
to 4 millimeter, typically 2 millimeter, for example 2.2 millimeter. The depth
Z
being around 2 millimeter was found to give an optimum brewing yield.
For the variation of the pad in the first and second embodiment that
is provided with the separating structure 22, it may be clear that, in order
to
receive a substantial amount of the pressurised water 8, an individual one of
the flow channel 26 extends from at least one aperture 20 of the plurality of
apertures 20 to the second permeable layer 6. This holds true for most of the
flow channels shown in figure 2. For example, the at least one aperture 20
may, in use, be positioned above the flow channel 26. More in general,
entrance of the pressurised water 8 to individual flow channels 26 is provided
by at most five apertures 20 per flow channel 26, preferably by at most two
apertures 20 per flow channel 26, more preferably by at most one aperture 20
per flow channel 26. From the swirling flow lines 12 shown in figure 1, it is
clear that the walls 24 of the flow channel 26 can influence swirling. Without
wanting to be bound by any theory, it can be expected that, initially, the
water
8 flows into the apertures 20 in a direction towards the second permeable
layer
6. However, when flow is hindered by the filling 14 and/or by the second
permeable layer 6, the water 8 can be expected to flow sidewards as well.
CA 02674767 2009-07-29
18
Then, flow of the water 8 can be expected to be hindered by the walls 24.
Subsequently, at least some of the water can be expected to flow back in a
direction towards the first permeable layer 4. In this way, the separating
structure 22 may intensify the swirling. As a result, an amount of the filling
that is dissolved, dispersed, and/or extracted in the water 8, may be
increased.
It may thus be understood that, if entrance of the pressurised water is
provided by too many, e.g. more than five or more than ten, apertures 20, an
intensifying effect of the walls 24 on the swirling may be significantly
decreased.
An additional general advantage of the separating structure 22 is
that it can promote a uniform distribution of the pressurised water 8 over the
pad 2. Channeling, i.e. the occurrence of one, rather narrow, flow path from
the first permeable layer to the second permeable layer, can be substantially
prevented by using the separating structure 22. Such channelling may start by
locally dissolving and/or dispersing the filling by the pressurised water 8.
This
may significantly increase flow of the pressurised water near a position where
the local dissolving and/or dispersing has taken place, as a flow resistance
is
diminished at that position. The increased flow may further increase the local
dissolving and/or dispersing, which may further diminish the flow resistance
at that position, and so on. As a result, one, rather narrow, flow path may
develop. Such channels may occur at one or a few other positions as well, but,
as a result of channeling, a large part of the filling may not end up in the
beverage so that a rather watery beverage may be obtained. By means of the,
plurality of, flow channels 26, an amount of flow paths can be created that is
similar to a total number of the flow channels 26. In general, the total
number
of flow channels 26 for example is in a range from 20 to 60, for example
typically 40.
Figures 4 and 5 show a pad holder 38 in an embodiment according to
the invention. The pad holder 38 fits in the coffee machine of the Senseo
brand.
A part of this coffee machine is shown in figure 4, with reference number 34.
CA 02674767 2009-07-29
19
The pad holder 38 has a cavity 40 for receiving the pad 2 in the first
embodiment, the second embodiment, or a variation thereof. The pad holder 38
is arranged for receiving the pad 2 with the second permeable layer 6 facing a
bottom part 42 of the cavity 40. A depth C of the cavity 40 in a direction
perpendicular the second permeable layer 6 may be at least 17 millimeter,
preferably about 18 or about 19 millimeter. The depth C is measured from a
level of a cavity recess 44 in the cavity 40 to a highest level of the bottom
part
42 of the cavity 40. The highest level of the bottom part 42 of the cavity 40
may
be formed by a top of projections 46 of the bottom part 42.
Figures 4 and 5 also shows the pad 2 in the first or the second
embodiment. The pad 2 may have, measured from the outer surface of the first
permeable layer 4 to an outer surface of the second permeable layer 6 in a
direction perpendicular to the first and/or second permeable layer 4, 6, a
thickness W of at least 17 millimeter, for example about 17.2 millimeter or
about 17.6 millimeter.
In the example of figures 4 and 5, the (bottom part of the) cavity is
provided with an outlet 48 for guiding the water after it has left the pad. In
addition, the pad holder may be provided with an element for beating air into
the chocolate beverage after it has left the pad and the outlet. Thereto, more
in
general, the outlet 48 may be connected with a collecting unit 49 of the pad
holder 38. The collecting unit 49 is provided with an impact element and a
chamber. When the beverage flows out of the outlet 48, it may hit the impact
element and subsequently may impact against inner walls of the chamber. In
this way, air can be beaten in the beverage. This may give a fine-bubble foam
layer on the beverage. This is liked by many users, especially for chocolate
drinks. Structure and working of the collecting unit 49 is described i.a. in
EP
1,371,311. It will be appreciated that, in comparison with known pad holders
for the coffee machine of the Senseo brand, a dimension of the collecting unit
49 measured in a direction perpendicular to the bottom part 42 of the cavity
40
of the pad holder 38, is significantly decreased, preferably decrease by at
least
CA 02674767 2009-07-29
3 millimeter, for example decreased by about 3.7 millimeter. In this way the
pad 2 with the thickness W of at least 17 millimeter fits in the pad holder
38.
The pad 2 and the pad holder 38 of figures 4 and 5 form an assembly
in an embodiment according to the invention. The cavity 40 has a cavity side
5 wall 50, shown in figure 5. The pad 2 has a pad side wall 52 that connects
the
first permeable layer 4 and the second permeable layer 6. In use, when the pad
2 is received by the cavity 40, an impermeable portion of the pad side wall 52
may be adjacent to a portion of the cavity side wall 50. In the example of
figure
5, both these portions are indicated by means of a first detail 54 of the
10 assembly, which is also shown in figure 5A. Figures 5 and 5A show that a
curvature of the impermeable portion of the pad side wall 52 is slightly
higher
than a curvature of the portion of the cavity side wall 50. In this way, an
effective seal can be obtained in a first contact area 56 between the
impermeable portion of the pad side wall 52 and the portion of the cavity side
15 wall 50. In figures 4 and 5, the impermeable portion of the pad side wall
52
and the portion of the cavity side wall 50 are located near the second
permeable layer 6. The pad side wall 52 may be formed by the separating
structure 22. In this way a good seal can be obtained on the first contact
area
56.
20 In a variation, the pad 2 may be provided with a, preferably circular,
projection 58 near the first permeable layer 4. Preferably, the cavity recess
44,
provided in a top part of the cavity 40, is dimensioned for receiving the
projection 58. This is further illustrated in figure 5B, which shows a second
detail 60 of the assembly of the pad 2 and the pad holder 38, indicated in
figure 5. When, in use, the pressurised water 8 is received by the pad 2, the
projection 58 can be pushed against the wall of the pad holder in the cavity
recess 44. In this way, a second contact area 62 between the pad 2 and the pad
holder 38 is obtained which, in use, will form a seal as well.
By having sealing contact between the pad 2 and the pad holder 38
at the first contact area (i.e. near a bottom part of the cavity 40) and the
CA 02674767 2009-07-29
21
second contact area (i.e. near a top part of the cavity 40), bypass of the
pressurised water 8 in between the pad 2 and the pad holder 38 can be largely
prevented. Such bypass is schematically indicated in figure 5 by arrow 64.
The pad 2, the pad holder 38, and/or the coffee machine 34 can be
used in a first embodiment of a method according to the invention (the first
method). The first method may include producing the beverage, preferably the
chocolate beverage, by using the pad 2 provided with the first permeable layer
4 and the second permeable layer 6 opposite to the first permeable layer 4,
which pad 2 is further provided with the filling 14 arranged in between the
first permeable layer 4 and the second permeable layer 6. The first method
includes receiving the pressurised water 8 through the plurality of apertures
in the first permeable layer. In the first method, at least part of the
filling
14 is dissolved, dispersed, and/or extracted in the received pressurised water
8.
Subsequently, the first method includes releasing through the second
15 permeable layer 6 the beverage, i.e. the water 8 with the at least part of
the
filling 14 dissolved, dispersed, and/or extracted therein. The first method
further includes establishing swirling motion of the water inside the filling.
This is enabled by dimensioning a size, e.g. the diameter D, of the apertures
20
and/or by adapting the total number of the plurality of apertures 20 in the
pad
20 2.
Additionally or alternatively, the pad 2, the pad holder 38, and/or
the coffee machine 34 can be used in a second embodiment according to the
invention (the second method). The second method may include producing the
chocolate drink 16, by using the pad 2 provided with the first permeable layer
4 and the second permeable layer 6 opposite to the first permeable layer 4.
The
second method includes providing the pad 2 with the filling 14 arranged in
between the first and second permeable layer, which filling 14 has a weight of
at least 11 gram, preferably at least 13 gram, more preferably at least 15
gram
and contains the chocolate ingredient. Preferably, the filling contains at
least
11 gram, more preferably at least 13 gram, in particular at least 15 gram of
CA 02674767 2009-07-29
22
the chocolate ingredient. In the second method, the pressurised water 8 is
received through the plurality of apertures 20 in the first permeable layer 4.
The second method may further include the step of dissolving, dispersing,
and/or extracting at least 50 weight percent, preferably at least 65 weight
percent, more preferably at least 80 weight percent of the filling 14 in the
received pressurised water. In this way the chocolate drink 16 can be formed.
The second method may further include releasing through the second
permeable layer 6 the chocolate drink 16, which contains the water with at
least 60 weight percent, preferably at least 80 weight percent of the filling
14
dissolved, dispersed, and/or extracted therein.
The invention is not limited to any embodiment herein described
and, within the purview of the skilled person, modifications are possible
which
may be considered within the scope of the appended claims. Equally all
kinematic inversions are considered inherently disclosed and to be within the
scope of the present invention. The use of expressions like: "preferably",
"more
preferably", "in particular", "typically", "especially", etc. is not intended
to limit
the invention. The indefinite article "a" or "an" does not exclude a
plurality.
Features which are not specifically or explicitly described or claimed may be
additionally included in a product or a method according to the present
invention without deviating from its scope.
