CAPSULE AND PRODUCTION AND USE THEREOF

Abstract

Capsule for preparing a beverage, in particular a hot beverage, comprising a core material in the form of a compact or a bulk material, wherein the core material is a beverage substance, and a shell encasing the core material, the shell comprising a protein.

Claims

1-20. (canceled)

21. A Capsule for preparing a beverage comprising a core material in the form of a compact or a bulk material, wherein the core material is a beverage substance, a shell encasing the core material, the shell comprising a protein.

22. The capsule according to claim 21, wherein the shell has a protein content of at least 10% w/w.

23. The capsule according to claim 21, wherein the protein of the shell is selected from the group consisting of animal proteins, plant proteins and proteins from yeasts and combinations of different animal and/or plant proteins.

24. The capsule according to claim 21, wherein the shell is compostable.

25. The capsule according to claim 21, wherein the shell is composed of 1-20 layers, wherein the layers comprise the same protein with equal or different content or different proteins with equal or different content.

26. The capsule according to claim 21, wherein the shell is composed of 1-20 layers, wherein at least one or more layers is composed without protein.

27. The capsule according to claim 26, wherein a layer comprising a protein is disposed between two layers without protein.

28. The capsule according to claim 21, wherein the capsule has a shape selected from the group comprising cube, cuboid, prism, pyramid, truncated pyramid, cylinder, cone, truncated cone, torus, sphere, ellipsoid, coffee bean.

29. The capsule according to claim 21, wherein the shell encasing the core material has no, one or more seams.

30. The capsule according to claim 21, wherein the shell encasing the core material has a line of weakness that facilitates opening of the capsule.

31. A method of manufacturing a capsule comprising the steps of: a) Providing a core material selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products, and dry soup, and combinations thereof, b) Compacting the core material into a compact, c) Providing a system comprising a protein, d) Application of the system to the surface of the compact, e) Drying of the coated compact.

32. The method according to claim 31, wherein step d) is carried out repeatedly with the same system or different systems, to produce 1-20 layers on the surface of the compact.

33. The method according to claim 31, wherein step d) is carried out repeatedly with a different system, without protein.

34. The method according to claim 31, wherein compressing the core material is performed with a compression pressure in the range of 1-100 MPa.

35. The method according to claim 31, wherein the aqueous system additionally comprises a plasticizer.

36. The method according to claim 31, wherein step e) is carried out in air stream, by convection drying and/or contact drying.

37. The method according to claim 31, wherein the system is provided in the form of an aqueous solution, with alginates, having a concentration of protein between 0.1% and 5.0% w/w based on the total weight of the aqueous system.

38. A capsule for preparing a beverage obtainable by a method according to claim 31.

39. The capsule according to claim 21, wherein the beverage substance is selected from the group consisting of coffee powder, tea, cocoa, drinking chocolate, milk powder, vegan milk substitute powder, instant coffee, coffee substitute products and dry soup, and combinations thereof.

40. The capsule according to claim 26, wherein at least one or more layers comprises at least one polysaccharide.

41. The capsule according to claim 40, wherein the polysaccharide is sodium alginate or calcium alginate.

42. The method according to claim 31, wherein the protein in step c) is selected from the group consisting of animal proteins, plant proteins and proteins from yeasts and combinations of different animal and/or plant proteins and/or proteins from yeasts.

43. The method according to claim 32, wherein step e) is carried out repeatedly with the same or different system to produce 1-20 layers.

44. The method according to claim 33, wherein step e) is carried out repeatedly with different systems without protein.

45. The method according to claim 35, wherein the plasticizer is glycerol and/or sorbitol and/or polyethylene glycol.

Description

Example 1 (Protein+Glycerol Only): Corn

[0066] A solution of 23.8% demineralized water, 58.8% ethanol and 17.5% w/w corn protein (CPI) (FloZein F4400C Series, FloZein Products USA) was prepared. The CPI solution was heated at 40? C. for 30 min while mixing at 50 rpm. The solution was then mixed to room temperature with 66% glycerol (based per gram of CPI).

[0067] The pellet was immersed in the aqueous CPI solution for 6 s and dried for approx. 6 min at 25? C. in an air stream. Subsequently, the compact was immersed in the CPI solution for a second time for 6 s and then dried at 25? C. for 15 min.

[0068] After drying, the breaking strength of the coated ball was 103 N.

Example 2 (Protein+Glycerol Only): Pea

[0069] An aqueous solution of demineralized water and pea protein isolate (PPI) concentration (PDS Empro E 86 HV, Emsland Group, Germany) of 10% w/w was prepared. The PPI solution was heated at 90? C. for 30 minutes while mixing at 50 rpm. The solution was then mixed with 60% glycerol (based per gram of PPI) at room temperature.

[0070] The compact was immersed in the aqueous PPI solution for 6 s and dried for approx. 6 min at 25? C. in an air stream. Subsequently, the compact was immersed in the PPI solution for a second time for 6 s and then dried at 25? ? C. for 15 min.

[0071] After drying, the breaking strength of the coated ball was 50 N.

Example 3 (Protein+Alginate+Glycerol): Whey

[0072] An aqueous solution of demineralized water and a concentration of whey protein isolate (WPI) BiPro 9500, Agropure Ingredients Inc, USA) of 10% w/w was prepared. The WPI solution was heated at 90? C. for 20 min while mixing at 50 rpm.

[0073] Subsequently, an aqueous solution of demineralized water and sodium alginate (VIVAPUR Sodium Alginate, medium viscosity, JRS, Germany) was prepared. A system was prepared in the form of an aqueous solution with a concentration of sodium alginate of 1.7% w/w based on the total weight of the aqueous solution.

[0074] The WPI solution and the alginate solution were then mixed at a ratio of 1/9 to obtain a solution containing 1% protein.

[0075] The solution was then mixed with 2% glycerol (based on the total weight of the aqueous solution).

[0076] The compact was immersed in the aqueous WPI alginate solution for 6 s and then immersed in a calcium chloride solution with the concentration of 5% w/w for 10 s. The coffee compact was then dried at 25? C. in an air stream. Subsequently, the compact was immersed a second time for 6 s in the WPI alginate solution and then immersed for 10 s in a calcium chloride solution with the concentration of 5% w/w. The coffee compact was then dried for 15 min at 25? C.

[0077] After drying, the breaking strength of the coated ball was 179 N.

Example 4 (Protein+Alginate+Sorbitol): Pea

[0078] An aqueous solution of demineralized water and pea protein isolate (PPI) concentration of 10% w/w was prepared. The protein solution (PDS Empro E 86 F30, Emsland Group, Germany) was heated at 90? C. for 20 minutes while mixing at 50 rpm.

[0079] Subsequently, an aqueous solution was prepared from demineralized water, sodium alginate (VIVAPUR Sodium Alginate, medium viscosity, JRS, Germany) and the protein solution. A system was prepared in the form of an aqueous solution with a concentration of sodium alginate of 1.7% w/w based on the total weight of the aqueous solution.

[0080] The PPI solution and the alginate solution were then mixed in a ratio of 3/7 to obtain a solution containing 3% protein.

[0081] The solution was then mixed with 3.5% sorbitol (based on the total weight of the aqueous solution).

[0082] The compact was immersed in the aqueous PPI-alginate solution for 6 s and then immersed in an aqueous calcium chloride solution with the concentration of 5% w/w for 10 s. Then, the coffee compact was dried at 25? C. in an air stream. Subsequently, the compact was immersed a second time for 6 s in the PPI alginate solution and then immersed for 10 s in a calcium chloride solution with the concentration of 5% w/w. The coffee compact was then dried for 15 min at 25? C.

[0083] After drying, the breaking strength of the coated ball was 168 N.