Extractors and Extraction Systems

Abstract

To easily provide a concentrated extract with good reproducibility. A cylindrical member and a bottom member attached to a lower opening of the cylindrical member for installing a filter for the extract; a plunger that is inserted into the cylindrical member and is slidable up and down within the cylindrical member, the plunger having an upper opening and a lower opening; Equipped with The extractor extracts the essence of the material to be extracted by pouring hot water into the upper opening of the plunger while placing the material to be extracted on the filter installed on the bottom member attached to the cylindrical member, and then pushing in the plunger while blocking the upper opening.

Description

[Technical field]

[0001] The present invention relates to an extractor and an extraction system used to extract an extract from an extract material. [Background technology]

[0002] In the above technical field, Patent Document 1 discloses a device that can control the coffee extraction time by the pressure of a hand. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2017-121335 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, the technology described in the above document does not assume that hot water will be brought into contact with the coffee beans in multiple batches, and the entire amount is brought into contact with the coffee beans in one batch, so the coffee extract cannot be extracted sufficiently. On the other hand, if it is desired to bring hot water into contact with the coffee beans in small amounts in multiple batches, it is necessary to pull out the pump 4 and pour hot water from the top of the main body, which takes time. Alternatively, a complex configuration such as that shown in FIG. 12 of Patent Document 1 is required.

[0005] An object of the present invention is to provide a technique for solving the above-mentioned problems. [Means for solving the problem]

[0006] In order to achieve the above object, the extractor according to the present invention comprises: A cylindrical member; a bottom member attached to a lower opening of the cylindrical member for installing a filter for the extract; a plunger that is inserted into the cylindrical member and is slidable up and down within the cylindrical member, the plunger having an upper opening and a lower opening; Equipped with This is an extractor that extracts the essence of the material to be extracted by pouring hot water into the upper opening of the plunger while the material to be extracted is placed on the filter installed on the bottom member attached to the cylindrical member, and then pushing in the plunger while blocking the upper opening.

[0007] In order to achieve the above object, the system according to the present invention comprises: A cylindrical member; a bottom member attached to a lower opening of the cylindrical member for installing a filter for the extract; a plunger that is inserted into the cylindrical member and is slidable up and down within the cylindrical member, the plunger having an upper opening and a lower opening; a cap engaging an upper opening of the plunger, the cap having a through hole; An extractor comprising: a tube that engages with the through hole of the cap; a valve for controlling the flow of hot water in the tube; A temperature-controlled tank, 1. An extraction system comprising: This is an extraction system in which the material to be extracted is placed on the filter installed on the bottom member attached to the cylindrical member, hot water from the tank is poured through the tube from the through hole in the cap, and the plunger is then pushed in to extract the essence of the material to be extracted. Effect of the Invention

[0008] According to the present invention, a strong extract can be easily and reproducibly provided. [Brief description of the drawings]

[0009] [Figure 1] FIG. 2 is a diagram illustrating a configuration of an extractor according to the first embodiment. [Diagram 2] FIG. 11 is a diagram showing an extraction model according to the second embodiment. [Diagram 3] FIG. 11 is a diagram showing the appearance of an extractor according to a second embodiment. [Figure 4] FIG. 11 is a vertical cross-sectional view showing the configuration of an extractor according to a second embodiment. [Diagram 5] FIG. 11 is a vertical cross-sectional view showing the configuration of an extractor according to a second embodiment. [Figure 6] FIG. 11 is a partially enlarged view showing the configuration of an extractor according to a second embodiment. [Figure 7] FIG. 11 is a diagram showing the effect of the extractor according to the second embodiment. [Figure 8] FIG. 11 is a vertical cross-sectional view showing the configuration of an extractor according to a third embodiment. [Figure 9] FIG. 11 is a vertical cross-sectional view showing the configuration of an extractor according to a fourth embodiment. [Figure 10] FIG. 13 is a vertical cross-sectional view showing the configuration of an extractor according to a fifth embodiment. [Figure 11] FIG. 13 is a vertical cross-sectional view showing the configuration of an extraction system according to a sixth embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, the embodiment of the present invention will be described in detail with reference to the drawings. However, the components described in the following embodiment are merely examples, and are not intended to limit the technical scope of the present invention. In addition, the term "substance to be extracted" as used herein refers to all substances from which an extract can be extracted, such as coffee powder, tea leaves, and soup stock powder.

[0011] [First embodiment] An extractor 100 according to a first embodiment of the present invention will be described with reference to Fig. 1. The extractor 100 is a device for extracting an extract from an extract material such as coffee powder or tea.

[0012] 1 is a vertical cross-sectional view of an 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 member 102 is attached to the lower opening 111 of the cylindrical member 101. A filter 120 for the extractable material is installed in the bottom member 102.

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

[0015] With the object 130 to be extracted placed on a filter 120 placed on a bottom member 102 attached to a cylindrical member 101, hot water 140 is poured from an upper opening 131 of a plunger 103, and then the plunger 103 is pushed in while the upper opening 131 is blocked with a hand 150 or the like, to extract the essence of the object to be extracted.

[0016] According to this embodiment, it is very easy to pour hot water and the extraction time can be easily adjusted, so that only the soluble components can be extracted from the extract at a desired concentration.

[0017] [Second embodiment] (Prerequisite technology) First, the various components that control taste include sweet components, sour components, bitter components, and other impurity components. Sweet components and sour components that are highly hydrophilic are easily dissolved, while bitter components and other impurity components that are less hydrophilic (highly lipophilic) are less likely to dissolve. If the temperature of the water is high or the extraction time is long, bitter and astringent components that are highly lipophilic are extracted. Therefore, it is important to extract the extract at a low water temperature for a short extraction time (within the target extraction completion time) because this leads to the extraction of as many sweet components and sour components as possible from the extracted material (e.g., coffee powder). On the other hand, if a large amount of hot water is brought into contact with the extracted material for a short time, the concentrations of the sweet components and sour components will be low. Therefore, it is necessary to repeatedly bring a small amount of hot water into contact with the extracted material for a short time and keep the total extraction time within a certain time (target extraction completion time).

[0018] Based on this, a case where coffee liquid is extracted from coffee powder as an example of an extract will be described. The problems with the commonly used paper drip coffee extraction method are as follows. (1) The first pour of hot water (steaming process) is intended to wet the entire powder with hot water, remove the carbon dioxide gas contained in the powder, and increase the amount of ingredients extracted. However, if the hot water does not come into contact with the powder sufficiently, the hot water passes through the powder and the powder leaks out unextracted through the paper filter. Therefore, the first pour requires skill in slowly pouring a thin stream of hot water. (2) After the third pour, the paper filter is prone to clogging. To prevent clogging and improve the reproducibility of the flavor, skill is required in pouring the water. (3) The extraction time is a key parameter for extracting coffee with the right flavor. If the extraction time from the first pour of hot water to the end of extraction is too short, the flavor will be weak, and if the extraction time is too long, bitterness and unpleasant flavors will appear. However, with the paper drip method, once the process has started, there is no control to adjust the permeation rate midway so that the extraction time reaches the target value. The extraction time is a result, and is determined almost exclusively by the initially determined grind size of the beans. However, the grind size of the beans is a conflicting functional element of diffusion and permeation, so it is easy for it to deviate from the optimal value. (4) When water is poured, soaking, dissolution, diffusion, and permeation occur simultaneously. This is one of the advantages of the paper drip method, which allows for a short extraction time with fewer operations. However, on the other hand, if you try to extract the coffee at a low water temperature (below 83°C) that is appropriate for extracting the acidity and sweetness, you will end up with a weak coffee. This is because the permeation flow rate cannot be controlled even if you want to extend the soaking time.

[0019] For this reason, while someone with advanced pouring skills can brew coffee of consistent quality every time, a beginner may be able to brew delicious coffee one day, but not so good the next.

[0020] Therefore, the present embodiment aims to solve the following problems. Issue 1: During the steaming process, the hot water must come into contact with the entire powder, and the hot water that does not touch the powder is not drained away. Task 2: Pouring hot water does not require skill. Issue 3: The soaking time and permeation rate can be controlled so that extraction is completed within the set time.

[0021] In order to meet the first and second objectives, the coffee powder is mixed with the poured hot water and stored in a fixed volume space by immersion. This allows the hot water to come into contact with the entire grounds regardless of how it is poured. Also, the hot water that does not come into contact with the grounds during the steeping process does not leak downstream.

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

[0023] 2 is an image diagram of an extraction model of this embodiment. In order to soak coffee grounds 201 in hot water 202 for a desired time and to precisely control that time, the hot water is poured in a short time, and after soaking, the coffee is separated into coffee grounds 201 and extracted essence 203 in a short time. Also, soaking and permeation are prevented from occurring at the same time.

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

[0025] 3, the extractor 300 includes a cylindrical member (a so-called cylinder) 301, a bottom member 302, a plunger 303, and a cap 304. Here, each member has a cylindrical shape or a substantially cylindrical shape, but the present invention is not limited to this, and each member may have a rectangular tube shape or a substantially rectangular column shape.

[0026] The cylindrical member 301 is formed of a transparent member 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 the extract is installed in the bottom member 302, and coffee grounds (or tea leaves) 330, for example, are placed on top of the filter. The gap 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 onto the coffee grounds 330 do not leak. This allows the inside of the cylindrical member 301 to function as a soaking chamber.

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

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

[0029] As shown in Figure 4, coffee grounds 330 are placed on filter 420 installed on the top surface of bottom member 302 attached to cylindrical member 301, and hot water is poured from upper opening 331 of plunger 303 to soak them. If scale 403 with stopwatch is placed under coffee server 350, hot water can be poured while checking the weight, and the elapsed time from pouring can be measured. Note that it is preferable to lightly shake the soaking chamber only after the first pour to stir the hot water and coffee grounds.

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

[0031] 6 is an enlarged view of a portion 501 in FIG. 5. The bottom member 302 has a smooth upper surface for setting the filter 420. A plurality of liquid passage holes 601 are provided on the upper surface. Below the liquid passage holes 601, a pressure-operated valve 602 is provided which is normally closed but opens when the soaking chamber 503 is pressurized to a predetermined pressure or higher, and the liquid that passes through the liquid passage hole 601 is temporarily blocked by the pressure-operated valve 602. In other words, the hot water 340 poured into the soaking chamber 503 passes through the filter 420 and the liquid passage hole 601, but can remain there without passing through the pressure-operated valve 602.

[0032] When the desired steeping time is reached, by pressing the plunger 303 together with the cap 304 downward with a hand 550, the plunger 303 slides downward within the cylindrical member 301, and the steeping chamber 503 becomes high pressure. When the internal pressure of the steeping 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] When almost all of the coffee liquid 502 in the steeping chamber 503 has dripped into the coffee server 350, the cap 304 is removed, and the side of the plunger 303 is held and the plunger 303 is pulled up to the top of the cylindrical member 301. Then, pouring is started again.

[0034] The above steps of pouring, immersion, and permeation are repeated multiple times, and the extraction is controlled so as to finish at the target extraction completion time.

[0035] FIG. 7 is a diagram showing the periods and timings of pouring, immersion, and permeation among the paper drip method, Patent Document 1, and this embodiment.

[0036] In the case of the paper drip method, permeation starts at the same time as the hot water is poured. The flow rate during permeation is proportional to the square root of the head pressure, and not only does the flow rate decrease towards the end of permeation, but the permeation time increases as the number of pours increases due to the clogging of the fibers of the filter 420 and pressure loss. Therefore, it is difficult to complete the extraction within the targeted extraction time as shown in Figure 3, and it is difficult to say that the essence is being sufficiently extracted from the coffee powder.

[0037] On the other hand, the extractor of Patent Document 1 is designed on the premise that the extraction is completed in one pour. In other words, the aim is to complete the extraction by shortening the steeping time before bitterness and unpleasant tastes appear. However, in one pour, the steeping time 701 is short, and the sweetness and sourness are not sufficiently extracted. Even if the steeping time is simply increased (dotted line 702), when the concentration of the extract extracted in the hot water approaches the concentration of the extract inside the coffee powder, Fick's first law states that the elution of the extract from the coffee powder stops, and the sweetness and sourness are not sufficiently extracted. Furthermore, even if you try to pour hot water repeatedly using the extractor of Patent Document 1, the inside of the cylinder becomes negative pressure, so it takes time and force to pull out the pump. As a result, it is not possible to pour hot water quickly (dotted line 703), and sufficient steeping time cannot be taken until the target extraction completion time, resulting in a weak taste.

[0038] On the other hand, this embodiment is a hybrid of the immersion and permeation methods, so the soaked liquid is permeated and extracted, and the hot water can be poured quickly in multiple batches. Once the hot water has stopped dissolving, it is drained from the soaking chamber, and new hot water is repeatedly supplied, so that the acidic and sweet components that are easily dissolved can be extracted effectively with a high yield. As a result, the acidic and sweet tastes of the coffee can be strengthened.

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

[0040] 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 at or below a predetermined value. Conversely, a reverse check valve may be further provided on the side of the plunger 303 to prevent the pressure inside the immersion chamber 503 from becoming negative.

[0041] [Third embodiment] Next, an extractor according to a third embodiment of the present invention will be described with reference to FIG. 8. FIG. 8 is a vertical cross-sectional view for explaining the configuration of an extractor 800 according to this embodiment. The extractor 800 according to this embodiment is different from the second embodiment in that the plunger 803 has a mesh bottom portion 832. Since the other configurations and operations are the same as those of the second embodiment, the same reference numerals are used for the same configurations and operations, and detailed descriptions thereof will be omitted.

[0042] When hot water is poured from a high position into the kettle, the coffee powder is stirred up with force, and the fine powder clogs the filter 420, slowing down the permeation speed of the coffee liquid. Also, the force of the hot water causes some of the oils and fats themselves to peel off from the surface of the coffee powder, and when they enter the extracted liquid, the bitter and astringent taste components increase too much, impairing the taste components of the coffee.

[0043] Therefore, a mesh member is provided at lower opening 311 of plunger 803, and plunger 803 is configured to have mesh bottom portion 832. This allows hot water poured into plunger 803 to pour onto coffee grounds 330 with weak force like a shower, without directly hitting coffee grounds 330. As a result, coffee grounds 330 can be prevented from flying up, and coffee liquid can be extracted without reducing the permeation speed.

[0044] Furthermore, if mesh bottom portion 832 is made finer and hot water is poured with plunger 803 lowered to the lowest position, the surface tension of mesh bottom portion 832 prevents the hot water from dripping downward from plunger 803, and the hot water temporarily pools within plunger 803. If plunger 803 is then slowly raised, the pressure within soaking chamber 503 becomes negative, and this pressure difference causes the hot water pooled within plunger 803 to be poured in a shower from a very low height with very little force onto coffee grounds 330. As a result, coffee grounds 330 can be more reliably prevented from flying up, clogging of filter 420 can be prevented, and coffee liquid can be extracted without reducing the permeation rate.

[0045] [Fourth embodiment] Next, an extractor 900 according to a fourth embodiment of the present invention will be described with reference to FIG. 9. FIG. 9 is a diagram for explaining the configuration of the extractor 900 according to this embodiment. The extractor 900 according to this embodiment is different from the second embodiment in that the cap 904 has a through hole 941. Since the other configurations and operations are the same as those of the second embodiment, the same reference numerals are used for the same configurations and operations, and detailed descriptions thereof will be omitted.

[0046] Cap 904 is provided with through-hole 941 for releasing air from inside plunger 303 to the outside, so that plunger 303 can be pulled up with cap 904 still attached. When applying pressure, through-hole 941 can be blocked by hand and pushed in.

[0047] Although the through hole 941 is provided in the cap 904 here, a through hole may be provided in the side surface of the plunger 303. If the cap 904 is sealed with a finger when applying pressure and is opened when the plunger 303 is raised, the plunger 303 can be moved upward without removing the cap 904.

[0048] [Fifth embodiment] Next, an extractor according to a fifth embodiment of the present invention will be described with reference to FIG. 10. FIG. 10 is a diagram for explaining the configuration of an extractor 1000 according to this embodiment. The extractor 1000 according to this embodiment is different from the fourth embodiment in that the cap 904 has a pressure gauge 1001. Since the other configurations and operations are the same as those of the second embodiment, the same reference numerals are used for the same configurations and operations, and detailed descriptions thereof will be omitted.

[0049] Pressure gauge 1001 can display the pressure in soaking chamber 503. In other words, it is possible to press plunger 303 so that the pressure in soaking chamber 503 does not exceed a predetermined value, thereby preventing the extraction of bitter and unpleasant flavors from the coffee powder. Cap 904 may be equipped with a vent valve to keep the pressure in the plunger below a predetermined value.

[0050] [Sixth embodiment] Next, an extractor according to a sixth embodiment of the present invention will be described with reference to Fig. 11. Fig. 11 is a diagram for explaining the configuration of an extraction system 1100 according to this embodiment. The extraction system 1100 according to this embodiment differs from the fifth embodiment in that pouring is semi-automated. Other configurations and operations are the same as those of the second embodiment, so the same configurations and operations are denoted by the same reference numerals and detailed explanations thereof will be omitted.

[0051] The extraction system 1100 includes a scale 403 with a stopwatch, a kettle 1102 as a tank equipped with a temperature controller 1101, and a silicon tube 1103 that supplies hot water in the kettle 1102 to the through hole 941 of the cap 904. The silicon tube 1103 is provided with a shutoff valve 1104 and a check valve 1105.

[0052] When the plunger 303 is pulled upward in the brewing system 1100, negative pressure is created in the soaking chamber 503, the check valve 1105 opens, and the hot water in the kettle 1102 is poured into the soaking chamber 503. When the planned soaking time is reached, the plunger 303 is pushed down, the check valve 1105 closes, the pressure in the soaking chamber 503 is increased, and the pressure-operated valve 602 in the bottom member 302 opens, allowing the coffee liquid to fall into the coffee server 350. After the plunger 303 is pushed down to the bottom, the vent valve 1106 is opened to release the residual pressure in the soaking chamber 503. After this, the plunger 303 is pulled upward again to pour the hot water, and the process can be repeated thereafter. The amount of hot water poured is measured by the weight of the kettle 1102 (the weight is reduced, so a negative value is displayed).

[0053] Also, not only the check valve 1105 but also the shutoff valve 1104 is provided in the middle of the silicon tube 1103. This allows the air in the immersion chamber 503, which was filled with steam when pouring, to cool during immersion, creating a negative pressure inside the chamber. When the pressure difference exceeds the cracking pressure of the check valve 1105, the check valve 1105 opens, preventing more than a predetermined amount of molten water from flowing into the immersion chamber 503.

[0054] According to this brewing system 1100, brewing can be completed within the target brewing completion time while pouring small amounts of brewed water multiple times.

[0055] [Other embodiments] Although the present invention has been described above with reference to the embodiments, the present invention is not limited to the above embodiments. Various modifications that can be understood by those skilled in the art can be made to the configuration and details of the present invention within the technical scope of the present invention. In addition, systems or devices that combine the separate features included in each embodiment in any way are also included in the technical scope of the present invention.

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

Claims

1. A cylindrical member; a bottom member attached to a lower opening of the cylindrical member for installing a filter for the extract; a plunger that is inserted into the cylindrical member and is slidable up and down within the cylindrical member, the plunger having an upper opening and a lower opening; Equipped with The extractor extracts the essence of the material to be extracted by pouring hot water into the upper opening of the plunger while placing the material to be extracted on the filter installed on the bottom member attached to the cylindrical member, and then pushing in the plunger while blocking the upper opening.

2. a cap that engages with the upper opening of the plunger and has a through hole that allows air inside the plunger to escape to the outside; The extractor according to claim 1, wherein the extract is placed on the filter, hot water is poured from the upper opening of the plunger or the through hole of the cap, and the through hole of the cap is blocked while the plunger is pushed in, thereby extracting the essence of the extract.

3. 2. The extractor of claim 1, wherein the bottom member has a pressure-operated valve for discharging the extract of the extract.

4. 3. The extractor of claim 2, further comprising a pressure gauge or a pressure-operated valve on the plunger or cap for maintaining the pressure inside the tubular member below a predetermined value.

5. 2. The extractor of claim 1, wherein the plunger has a mesh bottom portion.

6. a tube that engages with the through hole of the cap; a valve for controlling the flow of hot water in the tube; The extractor of claim 2 further comprising:

7. 3. The extractor of claim 2, further comprising a vent valve attachable to the plunger or to the cap for reducing pressure within the plunger.

8. A cylindrical member; a bottom member attached to a lower opening of the cylindrical member for installing a filter for the extract; a plunger that is inserted into the cylindrical member and is slidable up and down within the cylindrical member, the plunger having an upper opening and a lower opening; a cap engaging an upper opening of the plunger, the cap having a through hole; An extractor comprising: a tube that engages with the through hole of the cap; a valve for controlling the flow of hot water in the tube; A temperature-controlled tank, 1. An extraction system comprising: This is an extraction system in which the extract material is placed on the filter installed on the bottom member attached to the cylindrical member, hot water in the tank is poured through the tube from the through hole in the cap, and the plunger is then pushed in to extract the essence of the extract material.

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