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Hot beverage flavor protector

A beverage, taste technology, applied in the field of hot beverage taste protectors, can solve the problem of time-consuming, increase the time and money expenditure of the food service industry, etc.

Inactive Publication Date: 2002-05-01
EI DU PONT DE NEMOURS & CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This solution to the taste problem adds time and money to the food service industry as workers must throw away some unconsumed beverages and spend time and use ingredients to brew a "new pot"

Method used

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  • Hot beverage flavor protector
  • Hot beverage flavor protector
  • Hot beverage flavor protector

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The following examples illustrate the woven disks of the present invention. Taste evaluations in the following tests are subjective and are based on the coffee consumer's perception and taste during or after tasting the coffee. Coffee color as a function of time held at temperature is a visual comparison of the color of the coffee at a certain time and when the coffee was freshly brewed.

[0038] Prepare coffee in the MR.COFFEE domestic coffee maker. The coffee used was typical regular ground coffee available from grocery stores or supermarkets.

[0039] After the coffee is brewed, the coffee is tasted and then maintained at a holding temperature created by the hot plate of the coffee maker. Determine this temperature as a function of time by measuring the temperature of the water in the coffee pot. From this test it was determined that the temperature immediately after brewing was 180°F; the water temperature was decreased at a rate of 10°F every half hour until the...

Embodiment 2

[0072] The total dissolved solids in the coffee were measured as a function of minutes after brewing using woven and nonwoven fabric discs. The results are shown in Figure 1. To determine total dissolved solids, the conductivity of coffee samples was measured using standard analytical methods.

[0073]The disk of the present invention is made of NOMEX brand nonwoven fabric under the trademark E89, which is 1.8 oz / yd 2 . The fabric was calendered with a 13 mesh pattern. Its thickness is 9 mils. The nonwoven fabric is 70% by weight meta-aramid and 30% by weight para-aramid fibers.

Embodiment 3

[0075] Drip coffee maker hot plates are typically operated by a thermostat located on the hot plate heating unit itself. The thermostat turns the heating element on and off approximately every 3 to 6 minutes to maintain the coffee at a holding temperature. A typical on-time for the heating element is about 1 minute. During this on-time, the heating element may exceed a temperature of 200°C. Since the surface of the hot plate is in direct contact with the heating element, the high temperature of the element can create hot spots on the hot plate. These hot spots lead to higher temperatures inside the coffee liquid and degrade the taste of the coffee. Figure 2a shows the effect of the temperature of the heating cycle on the temperature of the hot plate measured by infrared photography. Figures 2b and 2c show the effect of the heating cycle on the temperature of the liquid coffee measured at the bottom and top of the coffee pot. The discs used for the test data in these figure...

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PUM

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Abstract

A fabric disk to protect the flavor coffee or tea from excess heating comprising heat resistant fibers.

Description

Background of the invention [0001] The enjoyment of a hot beverage such as coffee or tea depends on the taste experienced by the consumer. The taste perception for hot beverages is a combination of the true taste of the beverage and the temperature of the beverage. Although automatic equipment for brewing coffee or hot tea is designed to keep the beverage at a temperature (hold temperature) at which the consumer will experience the desired taste sensation, if the beverage is maintained at the hold temperature for a period of time, Usually no more than an hour before the taste of the drink deteriorates. The longer coffee or tea is left at held temperature, the greater the risk of it becoming bitter and burning or scorching. One solution to this problem by the food service industry is to periodically brew a fresh batch of the beverage. This solution to the taste problem adds time and money to the food service industry as workers must throw away some of the unconsumed beverage...

Claims

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Application Information

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IPC IPC(8): A47J31/44D03D1/00D03D15/12D04H1/42D06M15/643
CPCD10B2331/021A47J31/4453A47J31/44
Inventor T·A·奎恩K·A·奥斯瓦德R·S·塞菲尔特
Owner EI DU PONT DE NEMOURS & CO