Coffee machine

A coffee machine and coffee technology, applied in beverage preparation devices, home appliances, heat insulation containers, etc., can solve problems such as inability to provide delicious coffee, temperature drop, etc.

Inactive Publication Date: 2009-10-07
SYDAC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in Patent Document 1, there is no description of heating the inert gas, so it is presumed that the inert gas at normal temperature is used.
That is, as described in Patent Document 1, the pot is filled with an inert gas at normal temperature, and the stored liquid is discharged using the pressure of the inert gas. Here, repeated filling of the inert gas at normal temperature will promote the temperature drop of the stored liquid.
Especially when the stored liquid is coffee, the frequent gas exchange mentioned above will cause the temperature to drop, and at the same time, the unique aroma of coffee will be released, making it impossible to provide delicious coffee

Method used

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Embodiment Construction

[0052] The main components of coffee beans are 29% crude fiber, 29.5% extract, 2.5% moisture, 5% minerals, and further include: 4% tannin, 13% fat, 14% protein, and 1.5% sugar. As we all know, because coffee beans contain caffeine, through the intake of coffee, caffeine acts as a stimulant to stimulate the central nervous system, restore fatigue, improve thinking power, and promote digestion. Moreover, most of the sugar turns into caramel when roasted, which is bitter, sweet and fragrant.

[0053] Tannin contained in coffee beans acts as a bitter component, and when it is of high quality, it tastes bitter at first and then sweetens later. However, tannins are decomposed by heat into pyrogallic acid, which constitutes a factor that reduces the taste of coffee. Because the protein coagulates and precipitates after being heated, the coffee is cloudy and the taste is reduced. To sum up, in order to provide delicious coffee, the coffee after extraction has to be reheated.

[005...

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Abstract

To enhance an effect for keeping warm and prevent oxidation deterioration of coffee, serving delicious coffee, and to save energy, suppressing generation of carbon dioxide, a coffee machine 100 for spraying hot water over powder of coffee beans to extract coffee, in which a coffee machine body 10 includes a nitrogen gas generation unit 30 for generating nitrogen gas, and a nitrogen gas supplying part 31 for supplying the nitrogen gas generated by the nitrogen gas generation unit 30 into a pot 60, and the pot 60 included a pot body 61 made of heat insulating material, a cover part 62 for sealing up the pot body 61 and a heater 72 provided in at least one of the pot body 61 and the cover part 62, for heating at least the pot body 61.

Description

technical field [0001] The present invention relates to a coffee machine for extracting coffee while maintaining the quality and freshness of the extracted coffee. Background technique [0002] People have been trying their best to maintain the quality and freshness of the coffee they extract. In order to maintain the quality and freshness of coffee, the prerequisite is to have high-quality coffee beans, and the second most important thing is: (1) In order to prevent the coffee from being degraded by heat, heat only during roasting and extraction; (2) In order to prevent coffee from deteriorating Oxidation deterioration, cut off contact with air after extraction; (3) no longer heat, drink as soon as possible after extraction. [0003] When selling coffee in the store, in order to ensure the quality of the coffee, the coffee that has been extracted for more than 30 minutes will not be sold and will be disposed of. For example, if the store is open for 10 hours a day, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J31/44
CPCA47J31/50A47J41/02A47J41/005A47J31/043A47J31/00
Inventor 青沼三郎
Owner SYDAC
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