Concentrate cartridge and liquid product preparation method

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Patent Center

Netherlands © 2000 400 © C PATENT²⁰ © Patent application: 2000400 © Filed: 22.12.2006

Int.CI .:

B65D85 / 804 (2006.01)

<td>© Registered:</td><td>© Patent holder (s):</td>

<td>24.06.2008 IE 2008/09</td><td>Friesland Brands BV in Meppel.</td>

<td>© Date:</td><td>© Inventor (s):</td>

<td> 24.06.2008</td><td>Cornells Margaretha Theodorus Maria</td>

<td></td><td>Bongers in Helmond.</td>

<td>© Published:</td><td>Wiebe Nicolaas van Druten in Ede.</td>

<td>01.09.2008 IE 2008/09</td><td></td>

<td></td><td>© Authorized representative:</td>

<td></td><td>Ir. A. van Westenbrugge et al. 2502 LS</td>

<td></td><td>The Hague.</td>

© Cup for concentrate and method for preparation of a liquid product.

© Cup for preparing a liquid product with a first chamber part (25) for containing a preparation substance, an inlet opening provided with a cover layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a the preparation substance suitable liquid, a discharge opening (24) for discharging the prepared beverage or dish, and a static mixer (5) in liquid communication with the discharge opening (24). The first chamber part (25) has an essentially conical shape on the inside between the inlet opening and the static mixer (5).

NL C 2000 400

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The contents of this patent correspond to the original filed description with claim (s) and any drawing (s).

The Netherlands Patent Center is an agency of the Ministry of Economic Affairs.

Cup for concentrate and method for preparation of a liquid product

Field of the invention

The present invention relates to a cup for preparing a liquid product, such as a drink or dish, using a preparation device, comprising a first chamber part for containing a preparation substance, an inlet opening provided with a cover layer with liquid-permeable perforations for receiving a liquid suitable for the preparation substance, a discharge opening for discharging the prepared drink or dish, and a static mixer in fluid communication with the discharge opening.

State of the art

Cartridges for use in preparing (hot) drinks based on a liquid concentrate are known from WO-A-01/58786, EP-A-0 449 533, EP-A-1 101 430, WO-Al-03 / 073896, WO-A1-03 / 053200, WO-A1-02 / 19875, US 6,130,990, US 4,886,674, EP-A-1 440 907 and EP-A-1 440 908.

WO-A-Ol / 58786 and EP-A-0 449 533 describe a cartridge in which (hot) water flows through a pointed inflow opening at the bottom of the cartridge, through a 'ring line' in which distribution openings are located, and further via these distribution openings by a compartment is conducted in which there is a concentrate, wherein the water dilutes the concentrate into a beverage by turbulence, which beverage is then guided via a siphon to an outflow opening at the bottom of the cartridge.

EP-A-1 101 430 discloses a stepped cartridge which includes provisions to use a liquid concentrate (par. [0034] and [0035]). When this cartridge is used, the wall of the cartridge is pierced, after which (hot) water is led through the concentrate (s) thus created through the concentrate and the concentrate is thereby diluted into a beverage, this beverage passing through the cartridge through an outlet which is also pierced leaves.

W0-A1-03 / 073896 describes a cartridge in which the bottom of the cartridge is perforated and covered with a foil, which foil has to be removed before use. This cartridge is also suitable for a liquid concentrate (p. 14, r. 3-8 and claim 18), wherein (hot) water is passed from the inflow opening at the top through the concentrate and the concentrate is thereby diluted into a beverage, this beverage leaving the cartridge via the preformed perforations at the bottom.

WO-A1-03 / 053200 and WO-A1-02 / 19875 describe a cartridges made of a flexible material which are suitable for a liquid concentrate (WO-A1-03 / 053200 p. 5, r. 19-21; WO -A1-02 / 19875 p. 19, r. 4-6) for use in a hot water appliance, where the cartridge is clamped in a designated cavity and pierced with a hollow needle, after which the water flows through the concentrate to the outflow opening is guided.

US 6,130,990 describes a hot water apparatus which is suitable for preparing a beverage based on concentrate in a cartridge (col. 5, r. 54-67; col. 7, r. 5861, col. 9, r. 66-col. 10, r. 6).

US 4,886,674 discloses a cartridge made of a flexible material which is suitable for a liquid concentrate, in which the water supply is led via a connection point, through the concentrate to an outflow opening, the outflow opening being created by a weakened sealing seam, which sealing seam is opened by the operating pressure of the device.

European patent applications EP-A-1 440 907 and EP-A-1 440 908 describe a cartridge for use in the preparation of drinks. This cartridge has a dome shape ('dome') which is closed at the bottom with a foil, and on the side of the foil is provided with both an inlet opening (on the edge) and a discharge opening (in the middle). Water (hot water) is passed through a pointed inflow opening at the bottom of the cartridge, through a 'ring line' in which distribution openings are located against the sealing foil, and further through these distribution openings through a compartment. The compartment contains a concentrate, whereby the water dilutes the concentrate by means of turbulence into a drink, which drink is then guided via a siphon to an outlet opening at the bottom of the cartridge. There are also special measures in the cartridge to allow the water to flow from the inlet opening proportionally, radially inwards, through the interior of the cartridge.

In a further embodiment, EP-A-1 440 907 describes a method for controlling the mixing of the water with the concentrate by means of slowing the mixing of the concentrate with the water. Here, this facility is designed as a kind of saucer in which the concentrate is added to the water flow path via the holes at the bottom of the saucer in a delayed manner.

All cartridges discussed above cannot be used in a hot water appliance suitable for filter material extraction pads, which necessitates the use of a preparation appliance specially suited for these respective cartridge types. In particular the coupling of the inflow point to the cartridges makes hot water devices suitable for extraction pads consisting of filter material for the aforementioned cartridges unsuitable.

It is noted that a cup as indicated in the preamble above is described in the non-prepublished application PCT / NL2006 / 050144.

Summary of the invention

The present invention seeks to provide an improved cup or cartridge for the preparation of, especially hot, products such as a chocolate drink, whereby a well mixed product can be delivered.

According to the present invention, a cup of the type mentioned in the preamble is provided for this purpose, wherein the first chamber part has an essentially conical shape on an inner side between the inlet opening and the static mixer. This conical shape (or actually flattened conical shape ('frusto-conical shape')) ensures that, during operation, all the preparation substance in the first chamber part is entrained by the supplied liquid, thereby improving the efficiency of product preparation. In other words, less preparation substance is required per cup to obtain the same strength of the product.

In one embodiment, the static mixer is substantially cylindrical, placed centrally in the cup, and provided with at least one first opening with the first chamber portion. This at least one first opening is advantageously provided where the radius of the conical shape is smallest. The static mixer is thus located downstream of the first chamber part and connected thereto via the at least one first opening.

In a further embodiment, the at least one first opening is provided with a seal which is opened under operating pressure. This can prevent the preparation substance in the chamber part from ending up in the static mixer before use.

In one embodiment, the static mixer comprises at least one second chamber part which is fillable with a preparation substance, at least one riser and a discharge channel connected to the at least one riser opening to the discharge opening of the cup, wherein from each of the at least one second chamber portion, at least one second opening is provided to one or more of the at least one riser. In this way, a multi-stage generation of turbulence is generated in the static mixer, resulting in a much better mixing result.

In a further embodiment, the at least one second chamber part is provided with a retarding agent for the preparation. This retarding agent can be formed, for example, by a waxy substance, which slowly melts under the influence of the (warm) liquid. This can be used for, for example, a two-phase preparation, in which coffee is first prepared and then a frothy milk layer.

In a further embodiment, the perforations in the cover foil are distributed such that a first quantity of perforations is situated above the first chamber part and a second quantity of perforations is situated above the at least one second chamber part. This allows the flow within the cup to be optimized during operation.

The second amount of perforations can vary between 10% and 90% and is, for example, at least 60% of the total amount of perforations.

In one embodiment, the first amount of perforations are arranged in at least two (concentric) rows at different distances from the center of the cup. Simulations of the flow patterns within the cup have shown that this gives an optimal result. The best properties in this area are obtained when the rows are placed above the edges of the conical part of the inside of the cup.

In a still further embodiment, the cup is provided on the inside with an (elongated) orientation rib for each of the at least one second chamber part. This gives a position indication of every second chamber section and riser tube within the cup, which is important in the orientation for filling the second chamber sections and placing the cover layer, without the use of indicators on the outside of the cup . Furthermore, these orientation ribs also reinforce the cup, so that it can be made of thinner material. A further effect is that these orientation ribs cause extra turbulence, which makes mixing in the cup more efficient.

In a further aspect, the present invention relates to a method of preparing a product using a cup filled with a preparation substance (e.g., a concentrate), the method comprising supplying a liquid (e.g., hot water) to a top of the cup, in which the liquid and preparation substance are mixed via a static mixer in the cup, and the discharge of a prepared product from a bottom of the cup. The static mixer allows a more efficient working method.

In a further embodiment, the liquid is supplied to a cup with a conical shape on the inside upstream of the static mixer. This reduces the residual preparation substance in the cup after preparation, leaving virtually no residue. In the formation of residue, the ratio between the volume of the unfilled part and the volume of the entire first chamber part also appears to be important (also known as 'headspace'). This ratio is, for example, between 10% and 95%, more in particular between 25% and 40%, for example 35%. From 25% headspace on the total, a significant influence on the reduction of the residue can be observed. In a further embodiment, an optimum is at 35%, otherwise the amount of 'empty' space increases. Above 40% headspace, no further reduction of the residue seems to be achieved. Because many products use hot water as a liquid, the air in a volume will expand due to heating, and will affect the efficiency with which cooking substance is carried along and whether any residue remains in the cup.

In a still further aspect, the present invention relates to the use of a cup according to an embodiment of the present invention in a preparation apparatus comprising a receiving space for receiving the cup, the preparation apparatus being arranged to guide (heated ) water through the cup through the perforated cover layer of the cup.

The present invention also relates to a method of manufacturing a cup according to any of the above embodiments, wherein the cup is formed in one molding step. Due to this single molding step, the cup is inherently easy to sterilize with, for example, hydrogen peroxide, peracetic vinegar, etc., making it ideal for aseptic filling.

In an alternative method, the cup is formed by combining a first part and a second part, the first part comprising at least the bowl and the second part comprising at least the static mixer. The two parts can then be joined together, for example with adhesive techniques known per se. In total, this alternative can result in a more efficient and cheaper production of the cup.

Brief description of the drawings

The present invention will now be discussed in more detail with reference to a number of exemplary embodiments, with reference to the accompanying drawings, in which

Fig. 1 shows a cross-sectional view of a cup according to an embodiment of the present invention;

Fig. 2 shows a sectional perspective view of the cup of FIG. 1;

Fig. 3 shows a top view of the cup according to FIG. 1, without the cover layer;

Fig. 4 shows a bottom view of the cup according to FIG. 1, without seal; and

Fig. 5 shows a sectional perspective view of the cup of FIG. 1, seen from the bottom.

Detailed description

With the cup 10 according to the present invention and an associated holder, it is possible to prepare (hot) drinks with a preparation device, such as, for example, hot chocolate. To this end, the cup (also known as a cartridge, cartridge or reservoir) is filled with a concentrate, which is mixed with (warm / hot) water using the device and placed in a cup or mug. Other drinks or dishes can also be prepared on the basis of a concentrate or other preparation substance, milk products, fruit juices, sauces and desserts.

The preparation substance is a liquid-soluble or suspensible product and can be a powder, a (concentrated) liquid, a syrup, a gel or another similar form. If a powder is used, it preferably does not comprise sparingly soluble or insoluble substances (such as certain proteins), so that a good mixing with the (hot) water in the cup is ensured. It is possible, for example in the embodiment of the multi-chamber cup to be described later, to use combinations of preparation substances, even a combination of a concentrate and a powder.

The cup 10 can be used with different fillings in the same preparation device, which makes it possible to prepare several types of products, such as hot and cold drinks, with one device.

In FIG. 1 is a sectional view of a cup 10 according to an embodiment of the present invention. In FIG. 2 is a sectional perspective view of the embodiment of FIG. 1. The cup 10 has a bowl with an edge 12 at the top. The edge 12 can further comprise a sealing edge 12a, which, in cooperation with a holder, ensures a seal of the assembly of holder and cup 10, so that water from the device is forced through the cup 10. The sealing edge can also be provided as part of the container or the preparation device.

The cup-shaped bottom 11 is further provided with an edge 14. The cup-shaped bottom 11 is closed within the edge 14 with a seal 15 for transport and storage. The seal 15 is, for example, a plastic seal suitable for use in combination with foodstuffs.

The cup 10 is closed at the top with a covering layer 16. The covering layer 16 can be a composite foil and, for example, further comprise a peelable layer.

The perforated cover layer 16 is, for example, made of a suitable plastic (e.g. polypropylene) and the peel-off layer of another suitable material (e.g. an aluminum-based foil). As a result, a cup 10 filled with a preparation substance can be stored well, whereby the combination of cover layer and peel-off layer acts as a gas and liquid barrier.

On the inside of the cup 10 there is a static mixer 5, which can be part of the cup 10 manufactured in a single molding step. By inherently simple styling of this single mold cup with, for example, wierstorperoxide, peracetic vinegar, etc., it is therefore extremely suitable. to fill aseptically. Such a static mixer 5 does not contain any moving parts and is therefore easy to make and reliable in operation. By using a cup with a static mixer, a well-mixed product can still be delivered, without the need for post-processing (stirring in the cup).

In an alternative method, the cup 10 is formed by combining a first part and a second part, the first part comprising at least the bowl 11 and the second part comprising at least the static mixer 5. For example, the shell 11 can be deep drawn, and the static mixer 5 is manufactured by injection molding. The shell 11 can then for instance be formed as a laminate of different materials, one layer of which comprises a liquid and / or oxygen-resistant barrier. The two parts can then be joined together, for example with adhesive techniques known per se. In total, this alternative can result in a more efficient and cheaper manufacturing of the cup 10.

Through a cylindrical wall 6 of the static mixer 5, on the inside of the cup 10, further bounded by the inside of the shell 11 and the cover layer 16, a first chamber part 25 is formed, which is (partly) fillable with a preparation substance. The inside of the shell 11 is conically shaped in a large part of the first chamber part 25. That is to say, between a first ray r1 and a second ray r2 measured from the center point of the cup 10 (indicated by the lines 30 and 31, respectively, on the inside of the shell 11), the inside runs straight. The height of the inside of the shell 11 (measured from the bottom of the cup 10, for example the plane formed by edge 14) between the lines 30 and 31 is directly proportional to the radius from the center of the cup 10. The part of the shell 11 between the lines 30 and 31 is a conical plane, which makes a predetermined angle with the top of the cup 10 (for example indicated by the cover layer 16). The conical part of the inside of the shell 11 is located upstream of the static mixer 5.

Surprisingly, it has been found that such a shape of the inside of the shell 11 results in a good mixing of the liquid that flows into the cup via the perforations (see Fig. 5 below) in the cover layer 16 with the preparation substance in the first chamber part 25. Tests have demonstrated that absolutely no residues of the preparation substance remain in the cup 10.

In the shown embodiment, the static mixer 5 comprises at least one second chamber part 26, in which, as in the first chamber part 25, water flows downwards from the top of the cup 10 via cover layer 16, as indicated by the arrows. The cup 10 can also be filled in the second chamber part 26 with a preparation substance. Furthermore, the static mixer 5 comprises at least one riser channel 27, in which water mixed with the preparation substance originating from the first chamber part and the at least one second chamber part 26 flows up again. The static mixer 5 also comprises a discharge channel 28, which is in fluid communication with an outflow opening 24 for discharging the final product prepared.

The outflow opening 24 is designed such that a prepared product can flow directly into a cup or mug, without further contact with a part of the preparation device. As a result, no residues of prepared products remain in the preparation device, which prevents cross-contamination between different products prepared one after the other. It also prevents the preparation device from being contaminated.

In the example shown in FIG. 1, an orientation rib 13 is arranged on the inside of the shell 11 per second chamber part 26. This indicates in which area in the static mixer 5 a second chamber part 26 is located. Its function is important in filling the cup, and orienting the cover layer 16, as explained in more detail with reference to FIG. 3 and 5 below. In addition, the orientation ribs 13 provide additional turbulence in the first chamber part 25, whereby better mixing takes place. In an alternative embodiment, additional ribs are included, which are positioned to cause additional turbulence, thereby improving mixing.

A number of first openings 20 are arranged between the first chamber part 25 and second chamber part 26, at the edge where the static mixer 5 connects to the tray 11. Furthermore, a number of second openings are arranged between each second chamber part and each ascending channel 27. As is for each riser a third opening 22 is provided to the drain 28. At the bottom, the second chamber parts 26 and risers 27 are sealed by the material of the shell 11. At the top, the second chamber parts 26, risers 27 and discharge channel 28 are sealed by the covering layer 16.

Due to the construction of the cup 10 with the above-mentioned elements, a flow occurs in the cup 10 when using the cup 10, as indicated by the arrows within the cup. The combination of the elements ensures optimal flow and turbulence within the cup 10, whereby a good mixing of liquid and preparation substance can take place. The static mixer 5 according to this embodiment has a multi-stage turbulence generation, whereby a sophisticated mixing of liquid and preparation substance takes place. Multistage in this respect means that in more than one place in the flow from the inlet opening of the cup 10 to the outflow opening 24, the mixture of liquid and preparation substance is mixed, for example by causing turbulence (for example through the openings 20-22) .

The first and second openings 20, 21 remain sealed by the seal 15 during use. The first, second and third openings 20-22 are arranged directly in the respective parts of the cup 10 during the production process of the cup 10, for example an injection molding process , or a process using press dies.

After the cup has been filled, the various elements which are important for the flow within the cup are formed by the sealing 15 and cover layer 16.

The construction of the static mixer 5 is further elucidated with reference to the example shown in FIG. 3 shows a top view of the cup 10, wherein the cover layer 16 is not yet present. The static mixer 5 consists of two concentrically arranged cylindrical walls 6 and 8. These, together with radially oriented walls 7, form the second chamber parts 26 and risers 27 of the static mixer. As shown in this embodiment, the static mixer comprises three second chamber parts 26 and three riser channels 27, which are adjacent to each other. In the top view it is also visible that a third opening 22 is provided per ascending channel 27 to the discharge channel 28.

Since the second chamber parts 26 and risers 27 are parallel to each other, and the walls 6, 7, 8 run vertically, the manufacture of the cup, by an injection molding or pressing process, is very simple.

As shown in the perspective view of FIG. 2, the third opening 22 has a narrow, slightly elongated shape. This promotes additional turbulence in the flow of liquid mixed with preparation substance as it enters the discharge channel 28.

This top view also shows that the orientation ribs 13 are arranged at an angle from the center (tangential angle), which corresponds in each case to the center of a second chamber part 26.

In FIG. 3, and more visible in the bottom view of the cup 10 in FIG. 4 (with the seal 15 removed for clarity), the first openings 20 and second openings 21 provided in the cup 10 are also visible. In the bottom view of FIG. 4, part of the wall 6 of the static mixer 5 is visible through the first openings 20, and part of the radially oriented wall 7 is each time visible through the second openings 21.

In the shown embodiment it is visible that a second opening 21 is present from each second chamber part 26 to both adjacent risers 27. In an alternative, for instance, per second chamber part 26, only a single second opening 21 could be provided to one of the two adjacent risers 27.

A group of first openings (or partial openings) 20 is provided between the first chamber part 25 and each of the second chamber parts 26 present. In the shown embodiment, each group of first openings 20 comprises three (partial) openings 20. It has been found that placing an opening 20 in the center of the second chamber part 26, combined with two openings 20 at the edge of the second chamber part 26 (close to the respective second openings 21), gives an extremely good mixing result (ie a homogeneous product and no residual residue). In the exemplary embodiment shown, all first openings 20 are located on a first circle, and the second openings 21 are on a second circle concentrically located thereon. Seen from the center, the first (partial) openings 20 on the outside of each second chamber part 26 lie within an angle of 35 degrees from the nearest second opening 21. Good results are obtained when alternatively placing three first openings 20 in the wall 6, the middle one being placed on the center line of the respective second chamber part 26. The other two first openings 20 can then be placed at an angle of 25 to 40 degrees relative to a centerline of an adjacent riser channel 27, with an optimum observed at 35 degrees. Since liquid flows from the top of the cup 10 into both the first chamber part 25 and the second chamber parts 26 (under some pressure), the first openings 20 create a kind of venturi effect, causing liquid (mixed with preparation substance) as the is pulled along to the riser channel 27 via the second openings 21.

Alternative embodiments are possible in which the number of first, second and third openings 20-22 is different, or the shape of the openings 20-22 is different. This may depend, for example, on the type of preparation substance and properties of the preparation substance (e.g. viscosity, fibers, insoluble particles, etc.).

Λ.

In FIG. 5 is a sectional perspective view, more from the bottom of the cup 10. In this FIG. 5, the perforations in the cover layer 16 are also drawn. A first ring of perforations 17 and a second ring of perforations 18 are located above the first chamber part 25. Furthermore, there is a group of perforations 19 located above each of the second chamber parts 26.

The ratio of the total surface area of ​​perforations above the first chamber part 25 and the second chamber parts 26 is important for the flow that arises within the cup 10, since the liquid supply in the preparation device is fairly uniform. In an embodiment that has been found to work particularly well, a proportion of 40% of the perforations were located above the first chamber portion 25 (i.e. a first amount comprising the first and second rings of perforations 17,

18) and 60% above the second chamber parts 26 (i.e. a second amount comprising the group of perforations 19). This has the advantage that the preparation substance in the second chamber parts 26 is first flushed, as it were, quickly, after which it follows the preparation substance in the first chamber part 25 in a more quiet manner. Other ratios are of course possible and depending on the desired effect of solution or mixing of the liquid with the preparation substance (s).

In FIG. 5 it can be seen that the perforations in the perforated cover layer 16 are arranged in a specific pattern. By changing the distribution of the perforations in the cover layer 16, a different flow pattern or flow ratio through the cup 10 can be achieved, which may lead to better mixing of the final product. The flow pattern or flow ratio can also be adjusted to product properties, such as viscosity. Generally, the cover layer 16 can be divided into two areas, a central portion delimited by the static mixer 5 and an outer ring portion located directly above the first chamber portion 25 of the cup 10. The central portion is not fully perforated, and because the cover layer 16 is attached to the top edge of the static mixer 5, no liquid from the preparation apparatus can directly enter the risers 27 or the drain 28.

The perforations in the perforated cover layer 16 can, as shown in the figures, be formed by round holes. In an alternative, all perforations, or, for example, only the perforations in a part of the perforated cover layer 16 may have a different shape, for example elongated slots, cross-cuts, etc.

The groups of perforations 19 above the second chamber parts 26 must of course be precisely aligned during the manufacturing process. A marking on the outside of the cup 10 would make use of the cup in a preparation apparatus as described above more difficult. The orientation ribs 13 on the inside of the shell 11 offer a solution for this (see also Fig. 3 and the associated description above). When filling the second chamber parts 26, the filling machine can be oriented on the basis of orientation ribs 13. These orientation ribs 13 can also be used for fixing the cover layer 16. A secondary effect is that the orientation ribs 13 give the cup an additional strength, so that the shell 11 can be made thinner.

It has already been noted above that the shape of the inside of the shell 11 is conical in shape, so that the preparation substance is more fully taken from the first chamber part 25 during the preparation of the product. This effect can be further improved by a correct distribution of the perforations in the covering layer 16 above the first chamber part 25. In the embodiment shown, a first ring of perforations 17 is arranged at a greater distance from the center of the cup 10, and a second ring of perforations 18 at a somewhat smaller distance. It has been found that a positioning of these two rings of perforations 17, 18 above the kinks in the profile of the shell 11 (ie at the radii r1 and r2 as shown in Fig. 1, or at the rings 30, 31 as shown in FIG. 1, 2 and 5) has a particularly favorable effect on the flow of liquid in the first chamber part 25. In a specific embodiment, the radius r1 is 36 mm and the radius r2 is 50 mm. The turbulences that arise when the liquid is forced through the relatively small perforations are influenced in the first chamber part 25 by mixing with the preparation substance in such a way that the entire first chamber part 25 is as it were wiped clean.

The cup 10 of the present invention can be used for preparation of a product based on liquid and one type of preparation substance. Both the first chamber part 25 and all second chamber parts 26 present are then (partly) filled with the same preparation substance.

However, in further embodiments of the cup, use can also be made of more than one type of preparation substance. For example, the second chamber parts 26 can be filled with a first preparation substance and the first chamber part 25 with a further preparation substance. As described above, the second chamber parts 26 are substantially the first to be rinsed empty, after which the first chamber part 25 is rinsed empty. This can be used to prepare different types of composite products, even those using two or more different preparation substances in succession. This includes the preparation of cappuccino, in which coffee is first prepared, and then a layer of milk foam. In a further alternative, the different second chamber parts 26 can also be filled with different preparation substances (e.g. additional flavors). In a still further embodiment, the first chamber part 25 can be compartmentalized, each compartment being filled with a different preparation substance.

The order in which the preparation substances in the first chamber part 25 and the second chamber parts 26 are dissolved in the pressurized liquid depends on the distribution and amount of perforations above the respective part of the cover layer 16. In a further embodiment, a delay can be applied in one or more of the second chamber parts 26 (or even in the first chamber part 25), by applying a (almost odorless, odorless, and tasteless) waxy product on top of the preparation substance . In operation it will take some time before this waxy product has melted, after which the liquid can only penetrate into the respective preparation substance.

Alternatively, it is also possible that the first openings 20 are arranged on the underside of the cup in such a way that they can be closed with the seal 15, for example by having the walls 6 at the location of the openings 20 run completely parallel to the bottom of the cup. the scale 11. By adhering the seal 15 at the location of the openings 20 less than the rest of the seal ('weak seal'), the opening 20 can be released by the working pressure of the liquid in the cup 10 (effected by the preparation device) . During transport and storage, a separation between the preparation substances in the first chamber part 25 and the second chamber parts 26 is then ensured.

The invention has been elucidated in the above description with reference to a number of embodiments with reference to the attached drawings. However, the scope of this application also extends to possible changes and modifications that fall within the definitions of the terms used in the claims. For example, the shape of the cup is shown as circular, but it will be clear to the skilled person that other shapes (square, inverted pyramid shape, oval) can also be used.