Extractors and extraction systems

Abstract

To easily provide a concentrated extract with good reproducibility. [Solution] A cylindrical member and A bottom member is attached to the lower opening of the cylindrical member and is used to install a filter for extraction. A plunger inserted into the cylindrical member and capable of sliding up and down within the cylindrical member, the plunger having an upper opening and a lower opening, Equipped with, An extractor for extracting the extract of the substance to be extracted by placing the substance to be extracted on the filter installed on the bottom surface member attached to the cylindrical member, pouring hot water through the upper opening of the plunger, and then pushing the plunger in while closing the upper opening.

Description

Technical Field

[0001] The present invention relates to an extractor and an extraction system used for extracting extracts from an extraction target substance.

Background Art

[0002] In the above technical field, Patent Document 1 discloses a device capable of controlling the extraction time of coffee by the pressing force of a hand.

Prior Art Document

Patent Document

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in the technology described in the above document, it is not assumed to bring hot water into contact with coffee beans in multiple portions, and since the entire amount is brought into contact with coffee beans at once, the coffee extract could not be sufficiently extracted. On the other hand, if one were to try to bring hot water into contact with coffee beans little by little in multiple portions, it was necessary to pour hot water from the upper part of the main body after removing the pump 4, which took time. Alternatively, a complicated configuration as shown in FIG. 12 of Patent Document 1 was required.

[0005] An object of the present invention is to provide a technology for solving the above problems.

Means for Solving the Problems

[0006] To achieve the above object, the extractor according to the present invention includes a cylindrical member, a bottom member attached to the lower opening of the cylindrical member for installing a filter for the extraction target substance, and A plunger inserted into the cylindrical member and capable of sliding up and down within the cylindrical member, the plunger having an upper opening and a lower opening, Equipped with, This extractor extracts the extract of the substance to be extracted by placing the substance to be extracted on the filter installed on the bottom surface member attached to the cylindrical member, pouring hot water into the upper opening of the plunger, and then pushing the plunger in while closing the upper opening.

[0007] To achieve the above objective, the system according to the present invention is A cylindrical member and A bottom member is attached to the lower opening of the cylindrical member and is used to install a filter for extraction. A plunger inserted into the cylindrical member and capable of sliding up and down within the cylindrical member, the plunger having an upper opening and a lower opening, A cap that engages with the upper opening of the plunger, the cap having a through hole, An extractor equipped with, A tube that engages with the through hole in the cap, A valve that controls the flow of hot water in the tube, A temperature-adjustable tank, An extraction system having, This extraction system involves placing the material to be extracted on the filter installed on the bottom member attached to the cylindrical member, pouring hot water from the tank through the tube via the through-hole in the cap, and then pushing in the plunger to extract the extract from the material to be extracted. [Effects of the Invention]

[0008] According to the present invention, a concentrated extract can be easily provided with good reproducibility. [Brief explanation of the drawing]

[0009] [Figure 1] This is a diagram showing the configuration of the extractor according to the first embodiment. [Figure 2] It is a diagram showing an extraction model according to the second embodiment. [Figure 3] It is a diagram showing the appearance of an extractor according to the second embodiment. [Figure 4] It is a longitudinal sectional view showing the configuration of an extractor according to the second embodiment. [Figure 5] It is a longitudinal sectional view showing the configuration of an extractor according to the second embodiment. [Figure 6] It is a partially enlarged view showing the configuration of an extractor according to the second embodiment. [Figure 7] It is a diagram showing the effect of an extractor according to the second embodiment. [Figure 8] It is a longitudinal sectional view showing the configuration of an extractor according to the third embodiment. [Figure 9] It is a longitudinal sectional view showing the configuration of an extractor according to the fourth embodiment. [Figure 10] It is a longitudinal sectional view showing the configuration of an extractor according to the fifth embodiment. [Figure 11] It is a longitudinal sectional view showing the configuration of an extraction system according to the sixth embodiment.

Mode for Carrying Out the Invention

[0010] Hereinafter, embodiments of the present invention will be exemplarily described in detail with reference to the drawings. However, the components described in the following embodiments are merely examples, and are not intended to limit the technical scope of the present invention thereto. Here, the extractable substance includes all substances from which extracts can be extracted, such as coffee powder, tea leaves, and juice powder.

[0011] [First Embodiment] The extractor 100 as the first embodiment of the present invention will be described with reference to FIG. 1. The extractor 100 is a device for extracting extracts from extractable substances such as coffee powder or tea.

[0012] FIG. 1 is a longitudinal sectional view of the extractor 100. As shown in FIG. 1, the extractor 100 includes a cylindrical member 101, a bottom member 102, and a plunger 103.

[0013] The bottom face member 102 is attached to the lower opening 111 of the cylindrical member 101. A filter 120 for the extract is installed on the bottom face member 102.

[0014] The plunger 103 is inserted into the cylindrical member 101 and can slide up and down within the cylindrical member 101, and has an upper opening 131 and a lower opening 132.

[0015] With the extract 130 placed on the filter 120 installed on the bottom face member 102 attached to the cylindrical member 101, after pouring hot water 140 through the upper opening 131 of the plunger 103, and then closing the upper opening 131 with a hand 150 or the like and pushing the plunger 103, the extract of the extract is extracted.

[0016] According to the present embodiment, hot water can be poured very easily, and since the extraction time can be easily adjusted, only the soluble components can be extracted from the extract at a preferred concentration.

[0017] [Second Embodiment] (Prior Art) First, various components that control taste include sweet components, sour components, bitter components, and other miscellaneous taste components. Sweet components and sour components with high hydrophilicity are easily dissolved, while bitter components and other miscellaneous taste components with low hydrophilicity (high lipophilicity) are difficult to dissolve. When the temperature of the hot water is high or the extraction time is long, bitter and astringent components with high lipophilicity are extracted. Therefore, it is important to extract the extract at a low hot water temperature and a short extraction time (within the target extraction completion time) in order to extract as many sweet components and sour components as possible from the extract (for example, coffee powder). On the other hand, if a large amount of hot water is brought into contact with the extract for a short time, the concentrations of the sweet component and the sour component will become thin. Therefore, it is necessary to repeatedly bring a small amount of hot water into contact with the extract for a short time and keep the overall extraction time within a certain time (target extraction completion time).

[0018] Based on this, we will now explain the case of extracting coffee liquid from coffee grounds as an example of what is to be extracted. The challenges of the commonly used paper drip coffee extraction method were as follows: (1) The purpose of the first pour of hot water (the blooming process) is to moisten the entire coffee grounds with hot water, remove the carbon dioxide contained in the grounds, and increase the amount of extracted components. However, the hot water does not come into sufficient contact with the grounds, and the water passes right through the grounds, making it easy for unextracted components to leak through the paper filter. Therefore, the skill of pouring a thin stream of water slowly is required for the first pour. (2) Paper filters tend to clog after the third pour of hot water. Skill is required in the pouring technique to prevent clogging and improve the consistency of the flavor. (3) Extraction time is a key parameter for brewing coffee with the proper flavor. This is because if the extraction time from the first pour to the end of extraction is too short, the flavor will be weak, and if the extraction time is too long, bitterness and off-flavors will result. However, with the paper drip method, once the process has started, it is not possible to control the permeation rate midway through to ensure that the extraction time falls within the target value. Extraction time is a result, and the extraction time is almost dependent on the grind size of the beans that is decided at the beginning. However, the grind size of the beans is a conflicting functional element of diffusion and permeation, so it is easy to deviate from the optimal value. (4) When hot water is poured, immersion, dissolution, diffusion, and permeation proceed simultaneously. This is one of the advantages of the paper drip method, which allows extraction to be completed with fewer operations and in a shorter time. However, on the other hand, if you try to extract coffee at a low water temperature (below 83°C) which is appropriate for extracting acidity and sweetness, you will end up with a weak coffee. This is because even if you want to increase the immersion time, you cannot control the permeation flow rate.

[0019] Therefore, while skilled coffee brewers can consistently produce high-quality coffee every time, beginners may brew delicious coffee one day but mediocre coffee another.

[0020] Therefore, this embodiment aims to solve the following problem elements. Problem 1: During the steaming process, the water is not allowed to come into contact with the entire flour, and any water that does not come into contact with the flour is not discharged. Challenge 2: No special skill is required in pouring the hot water. Challenge 3: The immersion time and permeation rate can be controlled so that extraction is completed within the set time.

[0021] To satisfy challenges 1 and 2, the coffee grounds will be stored in a fixed-volume space in an immersion system, once mixed with the poured hot water. This ensures that the water comes into contact with all of the grounds, regardless of how the water is poured. Furthermore, water that does not come into contact with the grounds during the blooming process will not leak downstream.

[0022] For Task 3, the goal is to control the permeating extraction flow rate to a constant level and complete the extraction within the planned extraction time.

[0023] Figure 2 is an illustrative diagram of the extraction model of this embodiment. In order to immerse the coffee grounds 201 in hot water 202 for a desired time and to precisely control that time, the hot water is poured for a short time, and after immersion, the coffee grounds 201 and the extracted extract 203 are separated by permeation in a short time. Furthermore, permeation is prevented from occurring simultaneously with immersion.

[0024] (composition) An extractor 300 according to a second embodiment of the present invention will be described with reference to Figures 3 to 7. Figure 3 is an external view of the extractor 300 according to this embodiment. Figures 4 and 5 are longitudinal cross-sectional views of the extractor 300. Figure 6 is a partially enlarged view of the extractor 300. Figure 7 is a diagram showing the effects of this embodiment. As described above, in order to extract a concentrated extract at a low temperature in a short time, a configuration is adopted that allows for "multiple pouring" and permeation at "appropriate pressure".

[0025] As shown in Figure 3, the extractor 300 includes a cylindrical member (so-called cylinder) 301, a bottom member 302, a plunger 303, and a cap 304. Here, each member is cylindrical or substantially cylindrical in shape, but the present invention is not limited thereto, and may also be rectangular tubular or substantially rectangular prism in shape.

[0026] The cylindrical member 301 is made of a transparent material so that the inside can be seen. The bottom member 302 is a filter cap attached to the lower opening 311 of the cylindrical member 301. A filter for extraction is installed on the bottom member 302, and for example, coffee grounds (or tea leaves) 330 are placed on top of it. The space between the bottom member 302 and the cylindrical member 301 is sealed, so that the coffee grounds 330 contained inside the cylindrical member 301 and the hot water poured over the coffee grounds 330 do not leak out. As a result, the inside of the cylindrical member 301 functions as an immersion chamber.

[0027] The plunger 303 is inserted into the cylindrical member 301 from above and is capable of sliding up and down within the cylindrical member 301. The plunger 303 has an upper opening 331 and a lower opening 332. The space between the outer circumference of the plunger 303 and the inner circumference of the cylindrical member 301 is sealed, forming a sealed space inside the cylindrical member 301. The volume of the sealed space can be reduced by sliding the plunger 303 downward.

[0028] The cap 304 engages with the upper opening 331 of the plunger 303.

[0029] As shown in Figure 4, with coffee grounds 330 placed on a filter 420 installed on the upper surface of a bottom member 302 attached to a cylindrical member 301, hot water is poured through the upper opening 331 of the plunger 303 to immerse the grounds. By placing a stopwatch-equipped scale 403 under the coffee server 350, the weight can be checked while pouring, and the elapsed time from pouring can be measured. It is preferable to gently shake the immersion chamber to agitate the water and coffee grounds only after the first pour.

[0030] In this state, coffee or tea extract is extracted, and hot water containing the extract (i.e., coffee liquid) is produced. Then, as shown in Figure 5, with the upper opening 331 closed with the cap 304, the cap 304 and plunger 303 are pushed downward by hand 550. This reduces the volume inside the plunger 303 and cylindrical member 301, increasing the pressure inside the immersion chamber 503 (pressure on the upper surface of the hot water 340), causing the coffee liquid 502 to drip from the bottom member 302 into the coffee server 350.

[0031] Figure 6 is an enlarged view of part 501 of Figure 5. The bottom member 302 has a smooth top surface for setting the filter 420. Multiple liquid passage holes 601 are provided on the top surface. Below the liquid passage holes 601 are pressure-operated valves 602 which are normally closed but open when the immersion chamber 503 is pressurized above a predetermined pressure, so that the liquid that has passed through the liquid passage holes 601 is temporarily blocked by the pressure-operated valves 602. In other words, the hot water 340 poured into the immersion chamber 503 can pass through the filter 420 and the liquid passage holes 601 but remain without passing through the pressure-operated valves 602.

[0032] When the desired immersion time is reached and the plunger 303, along with the cap 304, is pressed downward with the hand 550, the plunger 303 slides downward within the cylindrical member 301, and the immersion chamber 503 becomes high pressure. When the internal pressure of the immersion chamber 503 exceeds the operating pressure of the pressure-operated valve 602, the pressure-operated valve 602 opens, and the coffee liquid 502 drips from the bottom member 302 into the coffee server 350.

[0033] Once almost all of the coffee liquid 502 in the immersion chamber 503 has dripped onto the coffee server 350, remove the cap 304, hold the side of the plunger 303 and pull the plunger 303 up to the top of the cylindrical member 301. Then, pour the water again.

[0034] The above steps of pouring, immersion, and permeation are repeated multiple times, and the system is controlled to complete the extraction within the target extraction time.

[0035] Figure 7 shows the duration and timing of pouring, immersion, and permeation between the paper drip method, Patent Document 1, and this embodiment.

[0036] In the paper drip method, permeation begins simultaneously with pouring. The flow rate during permeation is proportional to the square root of the hydrostatic pressure, and not only does the flow velocity decrease towards the end of permeation, but the fibers of the filter 420 become clogged with each pour, leading to pressure loss and a longer permeation time. Therefore, as shown in Figure 3, it is difficult to complete the extraction within the target extraction time, and it is also difficult to say that sufficient extract has been obtained from the coffee grounds.

[0037] On the other hand, the extractor described in Patent Document 1 is designed to complete extraction in a single pour. In other words, the aim is to shorten the immersion time and complete the extraction before bitterness and off-flavors develop. However, with a single pour, the immersion time 701 is short, and sweetness and acidity are not sufficiently extracted. Even if the immersion time is simply increased (dotted line 702), according to Fick's first law, as the concentration of the extract extracted into the hot water approaches the concentration of the extract inside the coffee grounds, the dissolution of the extract from the coffee grounds stops, and sweetness and acidity are not sufficiently extracted. Furthermore, even if one tries to pour hot water repeatedly using the extractor described in Patent Document 1, a negative pressure is created inside the cylinder, requiring time and force to withdraw the pump. As a result, rapid pouring is not possible (dotted line 703), and sufficient immersion time cannot be obtained by the target extraction completion time, resulting in a weaker flavor.

[0038] On the other hand, this embodiment uses a hybrid method of immersion and percolation, allowing for the extraction of the immersed liquid through percolation and rapid pouring of hot water in multiple stages. By draining the water from the immersion chamber once dissolution has stopped and repeatedly supplying fresh water, the extraction of easily soluble acidic and sweet components can be effectively achieved with a high yield. As a result, the acidity and sweetness of the coffee can be intensified.

[0039] In summary, according to this embodiment, anyone can brew strong coffee with good reproducibility. Specifically, the light roast brings out the fruity aroma, refreshing bright acidity, and sweetness, while suppressing bitterness and astringency.

[0040] Furthermore, a pressure regulating check valve (vent valve) may be provided on the side of the plunger 303 to maintain the pressure inside the immersion chamber 503 below a predetermined value. Conversely, a reverse check valve may be provided on the side of the plunger 303 to prevent negative pressure from forming inside the immersion chamber 503.

[0041] [Third Embodiment] Next, an extractor according to a third embodiment of the present invention will be described with reference to Figure 8. Figure 8 is a vertical cross-section illustrating the configuration of the extractor 800 according to this embodiment. Compared to the second embodiment, the extractor 800 according to this embodiment differs in that the plunger 803 has a mesh bottom surface portion 832. Other configurations and operations are the same as in the second embodiment, so the same reference numerals are used for the same configurations and operations and their detailed descriptions are omitted.

[0042] Pouring hot water from a kettle at a high position causes the coffee grounds to be stirred up forcefully, clogging the filter 420 with fine particles and slowing down the coffee liquid's permeability. Additionally, the force of the water can cause some of the oils on the surface of the coffee grounds to detach and enter the brewed liquid, increasing the amount of hydrophobic components such as bitterness and astringency, thus spoiling the coffee's flavor.

[0043] Therefore, a mesh member is installed in the lower opening 311 of the plunger 803, so that the plunger 803 has a mesh bottom portion 832. As a result, the hot water poured into the plunger 803 does not directly hit the coffee grounds 330, but instead falls onto the coffee grounds 330 with a weak force like a shower. Consequently, the coffee grounds 330 are prevented from being stirred up, and the coffee liquid can be extracted without reducing the permeation speed.

[0044] Furthermore, by making the mesh bottom portion 832 finer and pouring hot water with the plunger 803 lowered to its lowest position, the hot water does not drip down from the plunger 803 due to the surface tension of the mesh bottom portion 832, but instead accumulates inside the plunger 803. Then, when the plunger 803 is slowly lifted upward, the pressure inside the immersion chamber 503 becomes negative, and this pressure difference causes the hot water accumulated inside the plunger 803 to be poured onto the coffee grounds 330 in a shower-like manner from a very low height and with a very weak force. As a result, the coffee grounds 330 are more reliably prevented from being stirred up, the filter 420 does not become clogged, and the coffee liquid can be extracted without reducing the permeation rate.

[0045] [Fourth Embodiment] Next, an extractor 900 according to the fourth embodiment of the present invention will be described with reference to Figure 9. Figure 9 is a diagram illustrating the configuration of the extractor 900 according to this embodiment. Compared to the second embodiment, the extractor 900 according to this embodiment differs in that the cap 904 has a through hole 941. The other configurations and operations are the same as in the second embodiment, so the same reference numerals are used for the same configurations and operations and their detailed descriptions are omitted.

[0046] The cap 904 is provided with a through-hole 941 that allows air inside the plunger 303 to escape to the outside, making it possible to pull the plunger 303 upward while the cap 904 is still attached. When applying pressure, simply cover the through-hole 941 with your hand and push it in.

[0047] In this example, the through-hole 941 is provided in the cap 904, but the through-hole may also be provided on the side of the plunger 303. By sealing it with your fingers when applying pressure and releasing it when raising the plunger 303, the plunger 303 can be moved upward without removing the cap 904.

[0048] [Fifth Embodiment] Next, an extractor according to the fifth embodiment of the present invention will be described with reference to Figure 10. Figure 10 is a diagram illustrating the configuration of the extractor 1000 according to this embodiment. Compared to the fourth embodiment described above, the extractor 1000 according to this embodiment differs in that the cap 904 has a pressure gauge 1001. The other configurations and operations are the same as in the second embodiment, so the same reference numerals are used for the same configurations and operations and their detailed descriptions are omitted.

[0049] The pressure gauge 1001 can display the pressure in the immersion chamber 503. This means that the plunger 303 can be pressed to prevent the pressure in the immersion chamber 503 from exceeding a predetermined value, thereby preventing the extraction of bitterness and off-flavors from the coffee grounds. The cap 904 may be equipped with a vent valve to maintain the pressure inside the plunger below a predetermined value.

[0050] [Sixth Embodiment] Next, an extractor according to the sixth embodiment of the present invention will be described with reference to Figure 11. Figure 11 is a diagram illustrating the configuration of the extraction system 1100 according to this embodiment. The extraction system 1100 according to this embodiment differs from the fifth embodiment in that the pouring process is semi-automated. Other configurations and operations are the same as in the second embodiment, so the same reference numerals are used for the same configurations and operations, and their detailed descriptions are omitted.

[0051] The extraction system 1100 includes a scale 403 with a stopwatch, a kettle 1102 which serves as a tank equipped with a temperature controller 1101, and a silicone tube 1103 that supplies hot water from the kettle 1102 to a through-hole 941 in the cap 904. The silicone tube 1103 is also equipped with a shut-off valve 1104 and a check valve 1105.

[0052] When the plunger 303 is pulled upward in the extraction system 1100, negative pressure is created in the immersion chamber 503, the check valve 1105 opens, and hot water from the kettle 1102 is poured into the immersion chamber 503. When the planned immersion time is reached, the plunger 303 is pushed down, the check valve 1105 closes, the immersion chamber 503 is pressurized, the pressure-operated valve 602 on the bottom member 302 opens, and the coffee liquid falls into the coffee server 350. After pushing the plunger 303 down to its lowest point, the vent valve 1106 is opened to release the residual pressure in the immersion chamber 503. After this, the plunger 303 can be pulled upward again to pour the water, and the process can be repeated thereafter. The amount of water to be poured is measured by the weight of the kettle 1102 (the weight decreases, so it will be displayed as a negative value).

[0053] Furthermore, in addition to the check valve 1105, a shut-off valve 1104 is provided in the middle of the silicone tube 1103. This prevents the air in the immersion chamber 503, which was filled with steam when the hot water was poured, from cooling down during immersion, creating negative pressure in the chamber. When the differential pressure exceeds the cracking pressure of the check valve 1105, the check valve 1105 opens, preventing more than a predetermined amount of hot water from flowing into the immersion chamber 503.

[0054] This extraction system 1100 allows for the extraction to be completed in less than the target extraction time, even while performing multiple small pours of hot water.

[0055] [Other embodiments] Although the present invention has been described above with reference to embodiments, the present invention is not limited to the above embodiments. Various modifications to the structure and details of the present invention can be made, as can be understood by those skilled in the art within the technical scope of the present invention. Furthermore, any system or apparatus that combines the separate features included in each embodiment is also within the technical scope of the present invention.

[0056] Furthermore, the present invention may be applied to a system consisting of multiple devices, or to a single device.

Claims

1. A cylindrical member and A bottom member is attached to the lower opening of the cylindrical member and is used to install a filter for extraction. A plunger inserted into the cylindrical member and capable of sliding up and down within the cylindrical member, the plunger having an upper opening and a lower opening, Equipped with, An extractor for extracting the extract of the substance to be extracted by placing the substance to be extracted on the filter installed on the bottom surface member attached to the cylindrical member, pouring hot water through the upper opening of the plunger, and then pushing the plunger in while closing the upper opening.

2. A cap that engages with the upper opening of the plunger, further comprising a cap having a through hole for releasing air from inside the plunger to the outside, The extractor according to claim 1, wherein, with the material to be extracted placed on the filter, hot water is poured through the upper opening of the plunger or the through-hole of the cap, and then the plunger is pushed in while blocking the through-hole of the cap to extract the extract.

3. The extractor according to claim 1, wherein the bottom member has a pressure-operated valve for discharging the extract of the substance to be extracted.

4. The extractor according to claim 2, further comprising a pressure gauge or a pressure-operated valve in the plunger or cap for maintaining the pressure inside the cylindrical member below a predetermined value.

5. The extractor according to claim 1, wherein the plunger has a mesh bottom surface.

6. A tube that engages with the through hole in the cap, A valve that controls the flow of hot water in the tube, The extractor according to claim 2, further comprising:

7. The extractor according to claim 2, further comprising a vent valve that can be attached to the plunger or the cap in order to reduce the pressure inside the plunger.

8. A cylindrical member and A bottom member is attached to the lower opening of the cylindrical member and is used to install a filter for extraction. A plunger inserted into the cylindrical member and capable of sliding up and down within the cylindrical member, the plunger having an upper opening and a lower opening, A cap that engages with the upper opening of the plunger, the cap having a through hole, An extractor equipped with, A tube that engages with the through hole in the cap, A valve that controls the flow of hot water in the tube, A temperature-adjustable tank, An extraction system having, An extraction system for extracting the extract of the material to be extracted by placing the material to be extracted on the filter installed on the bottom surface member attached to the cylindrical member, pouring hot water from the tank through the tube from the through hole in the cap, and then pushing in the plunger.

Images