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WO2004067841A1 - Treated fibres for making a beverage infusion package with improved freshness and a beverage infusion package made therefrom - Google Patents

Treated fibres for making a beverage infusion package with improved freshness and a beverage infusion package made therefrom Download PDF

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Publication number
WO2004067841A1
WO2004067841A1 PCT/GB2004/000389 GB2004000389W WO2004067841A1 WO 2004067841 A1 WO2004067841 A1 WO 2004067841A1 GB 2004000389 W GB2004000389 W GB 2004000389W WO 2004067841 A1 WO2004067841 A1 WO 2004067841A1
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WO
WIPO (PCT)
Prior art keywords
fibres
cyclodextrin
cyclodextrin compounds
tissue
beverage
Prior art date
Application number
PCT/GB2004/000389
Other languages
French (fr)
Inventor
Stephen Wintersgill
Original Assignee
Dynamic Products Limited
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 Dynamic Products Limited filed Critical Dynamic Products Limited
Publication of WO2004067841A1 publication Critical patent/WO2004067841A1/en

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Classifications

    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
    • D21H27/08—Filter paper
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H19/00—Coated paper; Coating material
    • D21H19/10—Coatings without pigments
    • D21H19/14—Coatings without pigments applied in a form other than the aqueous solution defined in group D21H19/12
    • D21H19/34—Coatings without pigments applied in a form other than the aqueous solution defined in group D21H19/12 comprising cellulose or derivatives thereof
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes

Definitions

  • the present invention relates to a beverage infusion package (e.g. Tea bags, coffee bags and the like), but may also find application in other forms of packaging containing materials which are prone to degradation (particularly through loss or oxidation of volatile components) and are to be infused with water whilst remaining, wholly or partially, within the package.
  • the invention also relates to fibres used in the production of the porous, fibrous web materials used in the construction of such packages and a method of treatment therefore.
  • Beverage infusion packages such as tea or coffee bags, comprise a particulate beverage precursor material, such as tea leaves, coffee grinds etc., in a bag, pouch, sachet or the like (henceforth, for reasons of convenience, generically referred to as bags) comprising a porous, fibrous material.
  • the material is generally cellulosic in nature having typical basis weights of between 10 to 30 grammes per square metre (gsm).
  • tissue used in bag making may be a heat sealable or a non-heat sealable tissue, the heat sealable tissue typically comprising a layer rich in polypropylene fibres to facilitate heat sealing.
  • the bag is infused with hot water.
  • This infusion may be performed by, for example, immersing the bag in hot water, pouring hot water over the bag, percolating hot water through the bag or heating the bag, whilst submersed in water, in a microwave (or conventional) oven.
  • the bag of the present invention may be a "one cup” style bag, containing sufficient beverage precursor material for a single brew, however, the invention is equally applicable to multi-brew bags, such as those commonly used in catering establishments, in coffee machines.
  • a disadvantage of such packages is that, unless special precautions are taken, there may be degradation of the beverage precursor material, particularly caused by oxidation or loss of volatile components of flavour, during storage.
  • manufacturers tend to utilise high performance external packaging, such as sealed foil wrappers, which may be flushed with an inert gas or alternatively vacuum packed, which is very effective as an oxygen purgative or oxygen barrier, and drastically reduces the aforementioned degradation.
  • high performance external packaging such as sealed foil wrappers, which may be flushed with an inert gas or alternatively vacuum packed, which is very effective as an oxygen purgative or oxygen barrier, and drastically reduces the aforementioned degradation.
  • the remaining bags start immediately to degrade, meaning that only the first bag used is delivering a true flavour.
  • Coffee suffers particularly from this degradation of flavour, with a large proportion of the subtler overtones of flavour being both extremely volatile and also very prone to chemical attack by oxidising materials (such as molecular, atmospheric oxygen). Therefore, when exposed to atmospheric conditions, fresh ground coffee very rapidly loses the higher notes of its flavour, a problem which is exacerbated by the fact that ground coffee has a large surface area to volume ratio.
  • Cyclodextrin compounds are known for their flavour retaining properties, and function in the following manner. At low levels of moisture/humidity cyclodextrin compounds entrap volatile flavour/aroma components on a molecular level, as the level of moisture/humidity is increased, flavour components are released from the cyclodextrin compounds and replaced with water molecules. The level of humidity/moisture drives an equilibrium between, on the one-side empty cyclodextrin molecules and non-included flavour molecules and on the other cyclodextrin molecules with flavour molecule inclusion complexes.
  • US 2002/0095910 Al describes adding cyclodextrin compounds to the tissue paper, at least a proportion of said cyclodextrin compounds carrying flavour-enhancing compounds such as linalool.
  • the cyclodextrin compounds are not permanently fixed to the fibres of the tissue material, being added either to the pulp mixture (pre-paper making), to the partially formed paper at size pressing or sprayed onto the paper as a post-production process.
  • the cyclodextrin compounds are retained within the tissue structure by a combination of entanglement within its fibrous structure (and also in the synthetic, heat sealable portion of its structure) and weak electrostatic forces such as Nan der Waals and/or hydrogen bonding.
  • the portion of the cyclodextrin compounds not pre-charged with flavour components act, in the finished bag product, to entrap volatile flavour components as they escape from the beverage precursor contained therein, said flavour components then being washed out into the beverage upon brewing.
  • the paper making machine will necessarily become contaminated not only with cyclodextrin compounds, but also with the flavouring elements being used therein, this may lead to increased downtime of machinery for cleaning and also to contamination of other products for which the cyclodextrin and/or particular flavour elements are not required.
  • HU 39343 (CYCLOP ACK) describes a process for adding cyclodextrin compounds, with flavour/aroma inclusion complexes, to a finished web of tissue.
  • the cyclodextrin compounds are added by passing the web through an aqueous suspension of cyclodextrin compounds with inclusion complexes and a binder compound, then drying the paper to affix the binder. Whilst overcoming the problem of the cyclodextrin compounds not being permanently bound to the tissue through the use of a binder, this method still has some problems associated with it:
  • a further problem associated with both of the above processes is that the level of fixation to, and therefore the level of cyclodextrin bound to/entrained within, the paper is determined by the concentration of cyclodextrin compounds in the suspensions used. As cyclodextrin compounds are removed from these suspensions by addition to the paper, the concentration of cyclodextrin compounds remaining decreases, leading to lower levels of addition to the paper, thus there are problems with consistency of loading. Also, there are also limits to how much cyclodextrin can be affixed using the above methods.
  • the present invention differs from previous attempts to use cyclodextrin compounds in beverage infusion packages, in that the cyclodextrin compound(s) are permanently affixed to one or more of the fibres used in tissue production before said fibres reach the papermill. In this manner, it is possible for the paper makers to produce a cyclodextrin compound containing paper simply by using a different feedstock. This brings with it a number of advantages over the prior art:
  • the fibre(s) are to be used in a conventional manner, there is no need for the paper makers to change any of their processes or invest in new equipment. Since the cyclodextrin compounds are only fixed to specific fibres, it is possible to localise the concentration of cyclodextrin compounds within the tissue, for instance, only having it present in the internal layer of a two layer tissue.
  • a method for producing a tissue paper material suitable for making beverage infusion packages wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
  • tissue paper material suitable for making beverage infusion packages, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
  • a beverage infusion package comprising a tissue pouch containing a beverage precursor material, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
  • said one or more fibres are selected from the group comprising vegetable fibres, hardwood fibres, softwood fibres and synthetic fibres.
  • said affixation is via direct covalent bonding between said one or more fibres and said one or more cyclodextrin compounds.
  • said one or more cyclodextrin compounds comprise a monochlorotriazenyl- (MCT) modification of a portion the hydroxyl groups on the substituent anhydroglucose units.
  • said one or more cyclodextrin compounds comprise a monochlorotriazenyl - ⁇ -cyclodextrin, for example CANASOL ® W7 MCT (RTM), ex Wacker-Chemie.
  • said cyclodextrin compound is substantially free from any inclusion complexes, however, if some of the cyclodextrin molecules have flavour/aroma molecules entrapped therein, these can be flushed from the cyclodextrin compound(s) by any recognised method, such as during one of the washing or wet stages of the paper making process.
  • the treated fibres preferably comprise up to 30% w/w cyclodextrin compounds, more preferably up to 20% w/w cyclodextrin compounds, most preferably 5-15% w/w cyclodextrin compounds.
  • the tissue paper material comprising the treated fibres preferably comprises up to 10% w/w cyclodextrin compounds, more preferably 1-5% w/w cyclodextrin compounds, most preferably 1-3% w/w cyclodextrin compounds.
  • a cellulosic fibre is passed through a solution of monochlorotriazenyl - ⁇ - cyclodextrin, said solution having relatively high alkalinity (pH from 9-12), and then through a reactor vessel at elevated temperature (of the order of 100C upwards) for a period of between 1 to 15 minutes, the elevated temperature causing a reaction between the monochlorotriazenyl groups on the cyclodextrin compound and the hydroxyl groups on the cellulosic fibres, resulting in the formation of covalent bonds therebetween.
  • the treated fibres comprise 14% w/w monochlorotriazenyl - ⁇ -cyclodextrin.
  • a tissue material is made in the conventional mamier, said material comprising 20% w/w the treated cellulosic fibres described above, 25% w/w spun polypropylene fibres (giving the tissue heat sealability) and 55% w/w other cellulosic fibres selected from the group comprising hardwood fibres, softwood fibres and vegetable fibres.
  • the tissue may further optionally comprise optical brighteners and other such additives as are already well known in the art.
  • the resulting tissue comprises approximately 2.8% monochlorotriazenyl - ⁇ -cyclodextrin, substantially free of inclusion complexes.
  • Coffee bags are made from the above tissue material in the conventional manner, with fresh coffee grinds being dosed onto a first continuous web of tissue material, a second continuous web of similar tissue material being overlaid on said first web, the doses of coffee grinds being separated into separate bags via the formation of heat seals between said two webs followed by a cutting operation.
  • a plurality of coffee bags according the present invention are packaged, in an inert atmosphere, in a laminated foil package, said package having very high gas barrier properties, thereby preventing ingress of oxygen and the subsequent degradation entailed therein.
  • any flavour components which volatilise become entrapped in the cyclodextrin molecules as inclusion complexes, the inherent humidity level of the tissue (approximately 6%) being ideal for driving the equilibrium, discussed previously, towards a maximum level of inclusion complexes.
  • any volatile flavour components are entrapped within cyclodextrin cavities, therefore no longer at risk of escaping and are protected from oxidation by atmospheric oxygen.
  • the moisture level is increased by a factor of many millions, thus shifting the equilibrium away from cyclodextrin with inclusion complexes, back to free flavour molecules and empty cyclodextrin molecules, thereby releasing said flavour molecules into the beverage and dispersing them on a molecular level.
  • the resulting beverage has all of the flavour which would heretofore have been lost due to evaporation and/or degradation, whilst the cyclodextrin remains firmly affixed to the bag and is thrown away presenting no risk to the consumer's health or taste sensibilities.

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  • Apparatus For Making Beverages (AREA)
  • Packages (AREA)

Abstract

A method of producing a tissue paper material, suitable for making beverage infusion packages, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds; a tissue material made by such a method and a beverage infusion package comprising such a tissue material are also claimed.

Description

Treated Fibres For Making A Beverage Infusion Package with Improved Freshness and a Beverage Infusion Package Made Therefrom
The present invention relates to a beverage infusion package (e.g. Tea bags, coffee bags and the like), but may also find application in other forms of packaging containing materials which are prone to degradation (particularly through loss or oxidation of volatile components) and are to be infused with water whilst remaining, wholly or partially, within the package. The invention also relates to fibres used in the production of the porous, fibrous web materials used in the construction of such packages and a method of treatment therefore.
Beverage infusion packages, such as tea or coffee bags, comprise a particulate beverage precursor material, such as tea leaves, coffee grinds etc., in a bag, pouch, sachet or the like (henceforth, for reasons of convenience, generically referred to as bags) comprising a porous, fibrous material. The material is generally cellulosic in nature having typical basis weights of between 10 to 30 grammes per square metre (gsm). Again, for reasons of convenience, these bag materials shall be referred to as tissue. The tissue used in bag making may be a heat sealable or a non-heat sealable tissue, the heat sealable tissue typically comprising a layer rich in polypropylene fibres to facilitate heat sealing.
To produce a beverage, the bag is infused with hot water. This infusion may be performed by, for example, immersing the bag in hot water, pouring hot water over the bag, percolating hot water through the bag or heating the bag, whilst submersed in water, in a microwave (or conventional) oven.
The bag of the present invention may be a "one cup" style bag, containing sufficient beverage precursor material for a single brew, however, the invention is equally applicable to multi-brew bags, such as those commonly used in catering establishments, in coffee machines.
A disadvantage of such packages is that, unless special precautions are taken, there may be degradation of the beverage precursor material, particularly caused by oxidation or loss of volatile components of flavour, during storage. In order to obviate this degradation, manufacturers tend to utilise high performance external packaging, such as sealed foil wrappers, which may be flushed with an inert gas or alternatively vacuum packed, which is very effective as an oxygen purgative or oxygen barrier, and drastically reduces the aforementioned degradation. However, if a multi-pack of catering style bags is opened, when the first bag is used the remaining bags start immediately to degrade, meaning that only the first bag used is delivering a true flavour.
Coffee suffers particularly from this degradation of flavour, with a large proportion of the subtler overtones of flavour being both extremely volatile and also very prone to chemical attack by oxidising materials (such as molecular, atmospheric oxygen). Therefore, when exposed to atmospheric conditions, fresh ground coffee very rapidly loses the higher notes of its flavour, a problem which is exacerbated by the fact that ground coffee has a large surface area to volume ratio.
Cyclodextrin compounds are known for their flavour retaining properties, and function in the following manner. At low levels of moisture/humidity cyclodextrin compounds entrap volatile flavour/aroma components on a molecular level, as the level of moisture/humidity is increased, flavour components are released from the cyclodextrin compounds and replaced with water molecules. The level of humidity/moisture drives an equilibrium between, on the one-side empty cyclodextrin molecules and non-included flavour molecules and on the other cyclodextrin molecules with flavour molecule inclusion complexes.
Several attempts have been made using cyclodextrin compounds to overcome the flavour loss problems inherent in beverage pouches; the most pertinent to the present invention are outlined below.
US 2002/0095910 Al (SALOW) describes adding cyclodextrin compounds to the tissue paper, at least a proportion of said cyclodextrin compounds carrying flavour-enhancing compounds such as linalool. The cyclodextrin compounds are not permanently fixed to the fibres of the tissue material, being added either to the pulp mixture (pre-paper making), to the partially formed paper at size pressing or sprayed onto the paper as a post-production process. The cyclodextrin compounds are retained within the tissue structure by a combination of entanglement within its fibrous structure (and also in the synthetic, heat sealable portion of its structure) and weak electrostatic forces such as Nan der Waals and/or hydrogen bonding. The portion of the cyclodextrin compounds not pre-charged with flavour components act, in the finished bag product, to entrap volatile flavour components as they escape from the beverage precursor contained therein, said flavour components then being washed out into the beverage upon brewing.
The problems associated with this method of processing and the resulting products are several fold;
Firstly, since there is no permanent fixation to the tissue material, there is an inherent risk that some or all of the cyclodextrin compounds will wash out into the finished beverage, which could lead to undesirable flavour or health risks.
Associated with the first problem is an inherent inefficiency, since some of the cyclodextrin compounds will necessarily be washed out during the production process, leading to recycling and contamination problems.
Adding cyclodextrin compounds with flavours already entrained therein to the paper, prior to a washing stage leads to further production inefficiency, since some of the added flavour notes will be washed out at this stage.
Finally, the paper making machine will necessarily become contaminated not only with cyclodextrin compounds, but also with the flavouring elements being used therein, this may lead to increased downtime of machinery for cleaning and also to contamination of other products for which the cyclodextrin and/or particular flavour elements are not required.
HU 39343 (CYCLOP ACK) describes a process for adding cyclodextrin compounds, with flavour/aroma inclusion complexes, to a finished web of tissue. The cyclodextrin compounds are added by passing the web through an aqueous suspension of cyclodextrin compounds with inclusion complexes and a binder compound, then drying the paper to affix the binder. Whilst overcoming the problem of the cyclodextrin compounds not being permanently bound to the tissue through the use of a binder, this method still has some problems associated with it:
Firstly, the addition of cyclodextrin compounds is presented as an additional, post- paper making step, bringing with it increased cost implications, particularly with regards to paper mills needing to invest in the equipment to perform the cyclodextrin addition. Re- wetting a finished web of tissue, as is inherent in this method, brings with it the further problem of rewinding said web without introducing creasing or other flaws into the web, which would lead to further inefficiencies.
A further problem associated with both of the above processes is that the level of fixation to, and therefore the level of cyclodextrin bound to/entrained within, the paper is determined by the concentration of cyclodextrin compounds in the suspensions used. As cyclodextrin compounds are removed from these suspensions by addition to the paper, the concentration of cyclodextrin compounds remaining decreases, leading to lower levels of addition to the paper, thus there are problems with consistency of loading. Also, there are also limits to how much cyclodextrin can be affixed using the above methods.
Both of the above applications discuss the addition of cyclodextrins, both with and without inclusion complexes entrained therein, to beverage filter papers either during or after the papermaking process.
It is an object of the present invention to increase the "fresh-life" of a beverage infusion package, after its outer packaging has been removed, whilst not adversely affecting the flavour of the beverage produced and also to overcome the shortcomings of the previous attempts.
The present invention differs from previous attempts to use cyclodextrin compounds in beverage infusion packages, in that the cyclodextrin compound(s) are permanently affixed to one or more of the fibres used in tissue production before said fibres reach the papermill. In this manner, it is possible for the paper makers to produce a cyclodextrin compound containing paper simply by using a different feedstock. This brings with it a number of advantages over the prior art:
Since the cyclodextrin compound(s) are permanently affixed to the fibre(s), there is a greatly reduced risk of contamination in the papermill.
Since the fibre(s) are to be used in a conventional manner, there is no need for the paper makers to change any of their processes or invest in new equipment. Since the cyclodextrin compounds are only fixed to specific fibres, it is possible to localise the concentration of cyclodextrin compounds within the tissue, for instance, only having it present in the internal layer of a two layer tissue.
If a paper maker wishes to produce two different tissues with different loadings of cyclodextrin compounds, the existing processes can still be used; the only changes that need be made are to the percentage of treated fibres used in the tissue formulation.
There is no risk of cyclodextrin compounds washing out into the beverage upon brewing, since they are permanently affixed to one or more of the fibres within the beverage infusion package.
According to a first aspect of the present invention, there is provided a method for producing a tissue paper material suitable for making beverage infusion packages, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
According to a second aspect of the present invention, there is provided a tissue paper material suitable for making beverage infusion packages, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
According to a third aspect of the present invention, there is provided a beverage infusion package comprising a tissue pouch containing a beverage precursor material, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
Preferably said one or more fibres are selected from the group comprising vegetable fibres, hardwood fibres, softwood fibres and synthetic fibres.
Preferably said affixation is via direct covalent bonding between said one or more fibres and said one or more cyclodextrin compounds.
Preferably said one or more cyclodextrin compounds comprise a monochlorotriazenyl- (MCT) modification of a portion the hydroxyl groups on the substituent anhydroglucose units. Preferably said one or more cyclodextrin compounds comprise a monochlorotriazenyl -β-cyclodextrin, for example CANASOL®W7 MCT (RTM), ex Wacker-Chemie.
Preferably said cyclodextrin compound is substantially free from any inclusion complexes, however, if some of the cyclodextrin molecules have flavour/aroma molecules entrapped therein, these can be flushed from the cyclodextrin compound(s) by any recognised method, such as during one of the washing or wet stages of the paper making process.
The treated fibres preferably comprise up to 30% w/w cyclodextrin compounds, more preferably up to 20% w/w cyclodextrin compounds, most preferably 5-15% w/w cyclodextrin compounds.
The tissue paper material comprising the treated fibres preferably comprises up to 10% w/w cyclodextrin compounds, more preferably 1-5% w/w cyclodextrin compounds, most preferably 1-3% w/w cyclodextrin compounds.
The invention will be more easily understood with reference to the foregoing exemplary, non-limiting embodiment thereof.
A cellulosic fibre is passed through a solution of monochlorotriazenyl -β- cyclodextrin, said solution having relatively high alkalinity (pH from 9-12), and then through a reactor vessel at elevated temperature (of the order of 100C upwards) for a period of between 1 to 15 minutes, the elevated temperature causing a reaction between the monochlorotriazenyl groups on the cyclodextrin compound and the hydroxyl groups on the cellulosic fibres, resulting in the formation of covalent bonds therebetween. The treated fibres comprise 14% w/w monochlorotriazenyl -β-cyclodextrin.
A tissue material is made in the conventional mamier, said material comprising 20% w/w the treated cellulosic fibres described above, 25% w/w spun polypropylene fibres (giving the tissue heat sealability) and 55% w/w other cellulosic fibres selected from the group comprising hardwood fibres, softwood fibres and vegetable fibres. The tissue may further optionally comprise optical brighteners and other such additives as are already well known in the art. The resulting tissue comprises approximately 2.8% monochlorotriazenyl - β-cyclodextrin, substantially free of inclusion complexes. Coffee bags are made from the above tissue material in the conventional manner, with fresh coffee grinds being dosed onto a first continuous web of tissue material, a second continuous web of similar tissue material being overlaid on said first web, the doses of coffee grinds being separated into separate bags via the formation of heat seals between said two webs followed by a cutting operation.
After production, a plurality of coffee bags according the present invention are packaged, in an inert atmosphere, in a laminated foil package, said package having very high gas barrier properties, thereby preventing ingress of oxygen and the subsequent degradation entailed therein. Whilst said package of coffee bags is in transit and on the shelf, any flavour components which volatilise become entrapped in the cyclodextrin molecules as inclusion complexes, the inherent humidity level of the tissue (approximately 6%) being ideal for driving the equilibrium, discussed previously, towards a maximum level of inclusion complexes. By such time as the package is opened, any volatile flavour components are entrapped within cyclodextrin cavities, therefore no longer at risk of escaping and are protected from oxidation by atmospheric oxygen. When a consumer comes to make a beverage using one of the coffee bags, the moisture level is increased by a factor of many millions, thus shifting the equilibrium away from cyclodextrin with inclusion complexes, back to free flavour molecules and empty cyclodextrin molecules, thereby releasing said flavour molecules into the beverage and dispersing them on a molecular level. The resulting beverage has all of the flavour which would heretofore have been lost due to evaporation and/or degradation, whilst the cyclodextrin remains firmly affixed to the bag and is thrown away presenting no risk to the consumer's health or taste sensibilities.
The preceding embodiment is given merely by way of example and is in no way intended to restrict the scope of the present invention which is defined in the claims.

Claims

1. A method of producing a tissue paper material, suitable for making beverage infusion packages, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
2. A method according to claim 1, wherein said one or more fibres are selected from the group comprising vegetable fibres, hardwood fibres, softwood fibres and synthetic fibres.
3. A method according to either of claims 1 or 2, wherein said affixation is via direct covalent bonding between said one or more fibres and said one or more cyclodextrin compounds.
4. A method according to any preceding claim, wherein said one or more cyclodextrin compounds comprise a monochlorotriazenyl- modification of a portion the hydroxyl groups on the substituent anhydroglucose units.
5. A method according to claim 4, wherein said one or more cyclodextrin compounds comprise a monochlorotriazenyl -β-cyclodextrin.
6. A method according to any of claims 1 to 5, wherein said one or more cyclodextrin compounds are further treated so as to remove substantially all inclusion complexes from therein.
7. A tissue paper material suitable for making beverage infusion packages, wherein one or more of the constituent fibres of said tissue has been treated in such a manner as to permanently affix thereto one or more cyclodextrin compounds.
8. A tissue paper material according to claim 7, wherein said one or more fibres are selected from the group comprising vegetable fibres, hardwood fibres, softwood fibres and synthetic fibres.
9. A tissue paper material according to either of claims 7 or 8, wherein said affixation is via direct covalent bonding between said one or more fibres and said one or more cyclodextrin compounds.
10. A tissue paper material according to any of claims 7 to 9, wherein said one or more cyclodextrin compounds comprise a monochlorotriazenyl- modification of a portion the hydroxyl groups on the substituent anhydroglucose units.
11. A tissue paper material according to claim 10, wherein said one or more cyclodextrin compounds comprise a monochlorotriazenyl -β-cyclodextrin.
12. A tissue paper material according to any of claims 7 to 11, wherein said one or more cyclodextrin compounds have been further treated so as to remove substantially all inclusion complexes from therein.
13. A beverage infusion package comprising a beverage precursor material, wherein said beverage precursor material is contained in a pouch comprising tissue material according to any of claims 6 to 10.
14. A beverage infusion package according to claim 11, wherein said one or more cyclodextrin compounds are substantially free from any inclusion complexes.
PCT/GB2004/000389 2003-01-31 2004-01-29 Treated fibres for making a beverage infusion package with improved freshness and a beverage infusion package made therefrom WO2004067841A1 (en)

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GB0302250.6 2003-01-31

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1307637A (en) * 1970-07-28 1973-02-21 Paterson Sons Ltd R Packaging for beverages
GB2027662A (en) * 1978-08-10 1980-02-27 Wieland C Coffee Bags
GB2074532A (en) * 1980-04-29 1981-11-04 Benckiser Knapsack Gmbh Tea Bags
EP0943731A1 (en) * 1998-03-20 1999-09-22 PAPCEL - PAPIER UND CELLULOSE, TECHNOLOGIE UND HANDELS-GmbH Filter material with adjustable wettability and process for its manufacture
EP1154072A1 (en) * 2000-05-12 2001-11-14 PAPCEL - Papier und Cellulose, Technologie und Handels-GmbH Flavoured filtering material with flavour preserving properties and process for the production thereof
WO2002031263A1 (en) * 2000-10-09 2002-04-18 Dynamic Products Limited A beverage infusion package with improved freshness and reduced dusting

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1307637A (en) * 1970-07-28 1973-02-21 Paterson Sons Ltd R Packaging for beverages
GB2027662A (en) * 1978-08-10 1980-02-27 Wieland C Coffee Bags
GB2074532A (en) * 1980-04-29 1981-11-04 Benckiser Knapsack Gmbh Tea Bags
EP0943731A1 (en) * 1998-03-20 1999-09-22 PAPCEL - PAPIER UND CELLULOSE, TECHNOLOGIE UND HANDELS-GmbH Filter material with adjustable wettability and process for its manufacture
EP1154072A1 (en) * 2000-05-12 2001-11-14 PAPCEL - Papier und Cellulose, Technologie und Handels-GmbH Flavoured filtering material with flavour preserving properties and process for the production thereof
WO2002031263A1 (en) * 2000-10-09 2002-04-18 Dynamic Products Limited A beverage infusion package with improved freshness and reduced dusting

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 198645, Derwent World Patents Index; Class D13, AN 1986-293635, XP002285819 *

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