Beverage dispensing device

Abstract

The object of the present invention is to provide a beverage extraction device that can extract cold-brew beverages with minimal off-flavors while obtaining the required concentration in a short amount of time. [Solution] The beverage extraction apparatus according to the present disclosure comprises a water tank capable of storing room temperature water, a pump for pressurizing the room temperature water stored in the water tank, an extraction container having a filter and a beverage outlet at the bottom and being airtight except for the beverage outlet, capable of holding the extraction raw material on the filter and being able to supply room temperature water pressurized from the pump from above the filter, and an extraction control device for controlling the operation of the pump. The extraction control device controls the pump to ensure a first pressurizing time in which the pump is operated for a predetermined time with the extraction raw material held on the filter to pressurize the room temperature water and supply it from the water tank to the extraction container, an infusion time in which the pump is stopped for a predetermined time following the first pressurizing time, and a second pressurizing time in which the pump is operated for a predetermined time following the infusion time to pressurize the room temperature water and supply it from the water tank to the extraction container.

Description

Technical Field

[0001] The present invention relates to a beverage extraction device, and particularly to a technique for extracting low-temperature beverages such as drip coffee in a short time.

Background Art

[0002] It is generally practiced both for household and business use to drink an extract obtained by extracting components from extraction raw materials using hot water, such as coffee or tea. When making coffee in such a manner, the required amount of coffee powder is put into a filter made of paper or cloth and having a shape with a reduced diameter at the bottom, and hot water is poured thereinto, whereby coffee components are extracted, and the coffee liquid drips from the lower part of the filter into a receiving container, resulting in so-called hot drip coffee. When coffee is extracted with hot water, along with the taste and flavor of coffee, impurity components such as caffeine, tannin, and oil are also extracted simultaneously. These impurity components may, together with the taste components of coffee as bitterness or astringency, result in coffee having a complex and three-dimensional flavor, but if the balance is impaired, they will interfere with the flavor of coffee, which is not preferable. Also, some people may prefer coffee with a clear taste and a low caffeine content rather than coffee with a strong body or bitterness.

[0003] As coffee with suppressed impurities and a smooth taste, there is drip coffee using normal temperature water. Drip coffee is coffee obtained by using normal temperature water instead of hot water for extraction, with the coffee powder used being unchanged except for the grinding method, and is a standard product in coffee shops and the like.

[0004] There are two methods for brewing cold brew coffee: the drip method, which requires special equipment, and the immersion method, which does not. The immersion method is more commonly used. The materials needed to brew cold brew coffee using the immersion method are simple—room temperature water and coffee grounds—but it has the problem of taking a very long time to extract. This is because, due to the low temperature, it takes longer to extract the coffee components from room temperature water than when using hot water. For example, to brew cold brew coffee of a satisfactory concentration, the coffee grounds need to be steeped in room temperature water for as long as 8 hours. If the steeping time is shorter than this, the extraction will be insufficient, resulting in a weak and unsatisfying cold brew coffee. The TDS value is an indicator of coffee concentration, and to obtain coffee of the desired concentration, it is desirable that the TDS value is greater than 0.9. In the immersion method, if the steeping time is shorter than 8 hours, the TDS value will be less than 0.9.

[0005] Therefore, a method has been proposed for brewing cold brew coffee of a satisfactory concentration even with a short extraction time (Patent Document 1).

[0006] The cold brew coffee extractor disclosed in Patent Document 1 is equipped with a technology that involves inserting an extraction cup, which has a filter at the bottom and coffee grounds sealed on the filter, into a main container filled with a predetermined amount of room temperature water, and then performing multiple extraction cycles in which a first pump is used to depressurize the extraction cup, a second pump is used to maintain the depressurized state for a predetermined time, and a second pump is used to supply air.

[0007] According to the cold brew coffee extractor disclosed in Patent Document 1, a first pump is used to depressurize the extraction cup, and as a result, room temperature water is supplied from the main container to the extraction cup via a filter at the bottom of the extraction cup. At this time, the room temperature water is absorbed into the coffee grounds, and the coffee components are absorbed into the room temperature water. After a holding operation, a second pump is used to pressurize the extraction cup by supplying air, and the room temperature water containing coffee components is extracted from the coffee grounds as coffee. The extracted coffee then moves to the main container via the filter. The coffee obtained at this point is still low in concentration. Then, a second depressurization operation is performed, and the low-concentration coffee is supplied from the main container to the extraction cup via the filter. At this time, the low-concentration coffee is absorbed into the coffee grounds. After a holding operation, a second pressurization operation is performed, and a higher-concentration coffee is extracted from the coffee grounds. The extracted coffee then moves to the main container via the filter. This cycle is repeated, and the coffee gradually becomes more concentrated as it moves back and forth between the main container and the extraction cup via the filter.

[0008] Cold brew coffee extractors, such as the one shown in Patent Document 1, still suffer from the problem of taking a long time to extract, although not as much as immersion-type extractors. This is because they utilize airflow—pressure reduction by exhaust and pressurization by supply—to create the flow of room temperature water or coffee, which, unlike directly supplying water, takes time to move a predetermined amount of liquid. Moreover, since the pressure of the room temperature water or coffee itself does not increase, it takes time for the coffee components to be absorbed into the room temperature water or coffee. Furthermore, because the water flow is created indirectly, it is inefficient, requires a large pump, and generates a lot of noise. In addition, due to the nature of further infusing the extracted coffee into the coffee grounds to obtain a more concentrated coffee, although the concentration gradually increases, repeated extractions tend to extract off-flavors, resulting in a cold brew coffee that is not clean and refreshing. These problems are not limited to cold brew coffee but are also true for cold brew tea. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2022-174384 [Overview of the project] [Problems that the invention aims to solve]

[0010] This invention has been made in view of these problems, and aims to provide a beverage extraction device that can extract cold-brew beverages with minimal off-flavors while obtaining the required concentration in a short time. [Means for solving the problem]

[0011] The present invention provides the following solutions.

[0012] The beverage extraction apparatus according to the first feature comprises a water tank capable of storing room temperature water, a pump for pressurizing the room temperature water stored in the water tank, an extraction container having a filter and a beverage outlet at the bottom and being airtight except for the beverage outlet, capable of holding the extraction raw material on the filter and being able to supply room temperature water pressurized from the pump from above the filter, and an extraction control device for controlling the operation of the pump. The extraction control device controls the pump to ensure a first pressurizing time in which room temperature water is pressurized and supplied from the water tank to the extraction container by operating the pump for a predetermined time while the extraction raw material is held on the filter, an infusion time in which the pump is stopped for a predetermined time following the first pressurizing time, and a second pressurizing time in which room temperature water is pressurized and supplied from the water tank to the extraction container by operating the pump for a predetermined time following the infusion time.

[0013] According to the invention relating to the first feature, in an extraction container that can be sealed except for the beverage outlet, a first pressurization time is provided so that pressurized room temperature water is injected into the extraction container under pressure using a pump. Pressurized room temperature water penetrates into the extraction material more easily than room temperature water at normal pressure, and as a result the diffusion rate and total amount of the extracted components increase, so that the components of the extraction material can be extracted in a short time. Furthermore, since a penetration time is provided after the first pressurization time in which the operation of the pump is stopped for a predetermined period of time, time is secured for the pressurized water to penetrate the extraction material and extract the components. Then, by providing a second pressurization time after the penetration time in which the pump is operated again for a predetermined period of time to supply pressurized water, the extract in which the components have been extracted can be pushed out through the filter and the beverage outlet. As a result, it becomes possible to extract cold-brew beverages in a short time.

[0014] Furthermore, the beverage extraction apparatus according to the second feature comprises a water tank capable of storing room temperature water, a pump for pressurizing the room temperature water stored in the water tank, an extraction container having a filter and a beverage outlet at the bottom and being airtight except for the beverage outlet, capable of holding the extraction raw material on the filter and being able to supply room temperature water pressurized from the pump from above the filter, and an extraction control device for controlling the operation of the pump. The extraction control device controls the pump to repeat the operation cycle multiple times, with the pump operation cycle consisting of a pressurizing time in which room temperature water is pressurized and supplied from the water tank to the extraction container by operating the pump for a predetermined time while the extraction raw material is held on the filter, and an infusion time in which the pump is stopped for a predetermined time following the pressurizing time.

[0015] According to the invention relating to the second feature, in an extraction container that can be sealed except for the beverage outlet, pressurized room temperature water is injected into the extraction container under pressure using a pump by providing a pressurizing time. Pressurized room temperature water penetrates into the extraction material more easily than room temperature water at normal pressure, and as a result the diffusion rate and total amount of the extracted components increase, so that the components of the extraction material can be extracted in a short time. In addition, since an infiltration time is provided in which the operation of the pump is stopped for a predetermined period of time after the pressurizing time, time is provided for the pressurized water to penetrate into the extraction material and extract the components. Furthermore, repeating the operation cycle of pressurizing time and infiltration time multiple times means that a pressurizing time is provided after the infiltration time. As a result, the extract in which the components have been extracted during the infiltration time can be pushed out through the filter and beverage outlet. Moreover, since new room temperature water is injected into the extraction container under pressure, it is possible to always perform extraction using fresh room temperature water, and cold-brew beverages with less off-flavor can be extracted. Furthermore, by repeating the operation cycle multiple times, pressure fluctuations of pressurization and depressurization are repeated inside the extraction container, creating a state in which components are easily extracted from the extraction material. Therefore, it is possible to obtain a cold-brew beverage of the required concentration even in a short amount of time.

[0016] Furthermore, the beverage extraction apparatus relating to the third feature is an invention relating to the second feature, wherein the extraction control device is set so that the infusion time is longer than the pressurization time in the operating cycle.

[0017] According to the invention relating to the third feature, by extending the infiltration time after the pressurization time, the pressurized water remains in the extracting material, and a higher concentration extract can be obtained.

[0018] Furthermore, the beverage extraction apparatus relating to the fourth feature is an invention relating to the second feature, wherein the extraction control device sets the time of one operation cycle to be different from the time of other operation cycles.

[0019] According to the invention relating to the fourth feature, by setting the time of the operation cycle to be different from the time of other operation cycles, the time that pressurized water is injected into and held over the coffee grounds can be changed. As a result, compared to simply repeating operation cycles of uniform duration, the components are more easily extracted from the raw materials, and a cold-brew beverage of the required concentration can be obtained in a shorter time.

[0020] Furthermore, the beverage extraction apparatus according to the fifth feature is an invention according to any of the first to fourth features, further comprising a detection means for detecting the presence or absence of water stored in a water tank, and the extraction control device performs a finishing operation in which, when the detection means detects that there is no water in the water tank, the pump is operated for a predetermined period of time to supply air into the extraction container.

[0021] According to the invention relating to the fifth feature, when the water in the water tank runs out, the extraction control device operates a pump to supply air into the extraction container, performing a finishing operation that pushes out any remaining extract and room temperature water that has permeated the coffee grounds from the beverage outlet using air pressure. As a result, the required concentration of cold brew beverage can be obtained in a short time without leaving any extracted components in the extraction container. Moreover, since air is supplied by continuing to use the pump that pressurizes and injects room temperature water, there is no need to prepare a separate pump for air, and the finishing operation can be performed with a simple and compact configuration.

[0022] Furthermore, the beverage extraction device relating to the sixth feature is an invention relating to any of the first to fourth features, further comprising a heating means for heating room temperature water supplied by a pump, and a selection operation means for selecting an extraction mode consisting of a cold-brew mode and a hot-brew mode, wherein the extraction control device, upon detecting that the hot-brew mode has been selected by the selection operation means, activates the pump and the heating means, heats the room temperature water with the heating means, and then supplies it to the extraction container.

[0023] According to the invention related to the sixth feature, when the hot water dispensing mode is selected, the extraction control device can operate the pump and the heating means to supply hot water to the extraction container, thereby obtaining a hot beverage. Therefore, it is possible to provide a beverage extraction device capable of obtaining both water-dispensed and hot water-dispensed beverages.

Advantages of the Invention

[0024] According to the present invention, it is possible to provide a beverage extraction device capable of extracting a water-dispensed beverage with less off-flavor in a short time while obtaining the required concentration.

Brief Description of the Drawings

[0025] [Figure 1] FIG. 1 is a perspective view of the beverage extraction device 1 according to the present embodiment with the lid opened. [Figure 2] FIG. 2 is a side cross-sectional view of the beverage extraction device 1 according to the present embodiment. [Figure 3] FIG. 3 is a partially enlarged cross-sectional view of the beverage extraction device 1 according to the present embodiment. [Figure 4] FIG. 4 is a flowchart for extracting a water-dispensed beverage using the beverage extraction device 1 according to the present embodiment.

Embodiments for Carrying Out the Invention

[0026] Hereinafter, embodiments for carrying out the present invention will be described with reference to the drawings. Note that this is merely an example, and the technical scope of the present invention is not limited thereto.

[0027] [Overall Configuration of Beverage Extraction Device 1] The overall configuration of the beverage extraction device 1 according to the present embodiment will be described with reference to FIGS. 1 to 3.

[0028] FIG. 1 is a perspective view of the beverage extraction device 1 according to the present embodiment with the lid opened, FIG. 2 is a side cross-sectional view of the beverage extraction device 1 according to the present embodiment, and FIG. 3 is a partially enlarged cross-sectional view of the beverage extraction device 1 according to the present embodiment.

[0029] As shown in Figures 1 to 3, the beverage extraction apparatus 1 according to this embodiment comprises a support section 10, an extraction container 20, a water tank 30, a heater 40, a pump 50, a supply channel 60, a receiving container 70, and an extraction control device (not shown).

[0030] The support section 10 is a member for placing the entire beverage extraction device 1 on the floor surface and for housing and supporting each element. It comprises a base section 11 which serves as the support surface when placed and as a stand for the receiving container 70, a rising section 12 which rises vertically from the base section 11 and houses the water tank 30, heater 40, pump 50 and supply channel 60, and a container section 13 which extends laterally from the upper part of the rising section 12 and houses the extraction container 20.

[0031] A water tank 30 is housed in the upper part of the riser section 12, and a first lid section 12A that covers the water tank 30 from above is detachably attached to the upper end of the riser section 12. A second lid section 13A that covers the extraction container 20 from above is rotatably attached to the upper end of the container section 13 by means of a hinge or the like.

[0032] The extraction container 20 is a cylindrical container for extracting beverages, capable of holding extraction raw materials such as coffee grounds or tea leaves, and extraction media such as hot water or room temperature water. In this embodiment, the extraction container 20 is formed as a semi-sealed structure. That is, the extraction container 20 has a cylindrical container body 21 with an open top end, and a third lid 22 capable of covering the container body 21 is rotatably attached to the upper end of the container body 21 by means of a hinge or the like, and an annular packing 23 is provided on the lower surface of the third lid 22 that is in close contact with the upper edge of the container body 21. In addition, multiple drip ports 24 for the extraction media pumped from the pump 50 are formed on the inner circumference side of the annular packing 23 on the lower surface of the third lid 22. With this structure, when the third lid 22 is closed, the third lid 22 and the packing 23 seal the container body 21 from above, and the extraction media is injected into the container body 21 from the pump 50 with the top sealed by the packing 23.

[0033] Furthermore, the bottom of the container body 21 is covered with a filter (not shown) to hold raw materials such as coffee grounds. Below the filter at the bottom of the container body 21 is a beverage outlet 25, through which the beverage extracted in the extraction container 20 flows down. The beverage that flows down from the beverage outlet 25 is stored in the receiving container 70.

[0034] The water tank 30 is a container for storing water, which will be used as the extraction medium. By opening the first lid 12A, water can be supplied to the water tank 30 located in the riser section 12. The bottom of the water tank 30 is connected to the pump 50 via the heater 40.

[0035] The heater 40 heats the water supplied from the water tank 30 as needed. Various types of heaters can be used for the heater 40, including those using resistance heating or electromagnetic induction, and are not particularly limited. The heater 40 functions as a heating means in this invention.

[0036] Pump 50 pumps the water stored in the water tank 30. In this embodiment, pump 50 is also capable of supplying air. That is, when water is stored in the water tank 30, it sucks up and supplies the water from the water tank 30, and when the water in the water tank 30 is empty, it sucks up and supplies the air from the empty water tank 30.

[0037] The supply channel 60 is a channel that connects the drip port 24 formed in the third lid 22 to the pump 50, and supplies water or air discharged from the pump 50 to the drip port 24.

[0038] The receiving container 70 is a container for receiving and storing the extracted beverage and is placed on the base 11. The upper end of the receiving container 70 is partially open, allowing the beverage flowing down from the beverage outlet 25 to flow into the receiving container 70.

[0039] The extraction control device includes means for outputting control signals to the heater 40 and the pump 50, timing means for measuring time, and detection means for detecting the water level in the water tank 30. Based on the detection results or measurement results of the timing means and the detection means, it outputs control signals to the pump 50. The extraction control device also includes selection means for selecting from a plurality of extraction modes. The selection means includes an operation panel that allows the user to select one extraction mode from among extraction modes consisting of a cold brew mode, which uses room temperature water for extraction, and a hot brew mode, which uses hot water for extraction.

[0040] [How to brew cold-brew beverages] Using Figure 4, the operation of the beverage extraction apparatus according to this embodiment when extracting a cold-brew beverage using room temperature water will be explained. Figure 4 is a flowchart showing the operation when extracting a cold-brew beverage using the beverage extraction apparatus according to this embodiment. Here, we assume the extraction of one cup of cold-brew coffee.

[0041] [Step S10: Adding coffee grounds and room temperature water] First, the user opens the second lid 13A and the third lid 22 and puts the required amount of coffee grounds into the extraction container 20, and then opens the first lid 12A and puts a predetermined amount of water into the water tank 30 (step S10). The amount of water to put into the water tank 30 and the amount of coffee grounds to put into the extraction container 20 are predetermined according to the number of cups to be brewed. When brewing one cup of cold brew coffee, 17g of coffee grounds and 150ml of water are added. When brewing cold brew coffee, it is preferable to use finely ground coffee, which has finer particles than the usual medium or coarse grind. This is because a finer grind increases the contact area with the extraction medium, making extraction easier in a shorter time.

[0042] [Step S11: Pressurization time for the first hour T1] Next, when the user closes the first lid 12A, the second lid 13A, and the third lid 22, and selects the cold brew mode button on the control panel (not shown), cold brewing begins. First, the pump 50 operates for a first time T1, pressurizing and injecting room temperature water into the extraction container 20 via the supply channel 60 and the drip port 24 (step S11). The first time T1 at this time is set so that the amount of room temperature water supplied is sufficient to immerse all of the coffee grounds in the extraction container 20. In this case, the first time T1 is 6 seconds.

[0043] As described above, when the third lid 22 is closed, the extraction container 20 is semi-sealed. That is, an annular packing 23 for sealing is fitted to the inside of the third lid 22 and is in close contact with the upper edge of the container body 21, so when the third lid 22 is closed, only the beverage outlet 25 formed at the bottom of the container body 21 is open. The beverage outlet 25 becomes slowly clogged by the presence of coffee grounds that are put into the extraction container 20 and immersed in room temperature water, so the extracted liquid does not easily flow out. Therefore, during the first time T1 when the pump 50 is operating and room temperature water is being injected, the inside of the extraction container 20 is pressurized. This first time T1 corresponds to the first pressurization time in the present invention.

[0044] [Step S12: Penetration time of the second hour T2] After the first time T1 has elapsed, the operation of the pump 50 is stopped, and the infiltration time is ensured for the second time T2 (step S12).

[0045] At this time, the room temperature water injected under pressure into the extraction container 20 at the first time T1 will permeate the coffee grounds inside the extraction container 20. In other words, coffee grounds have many fine voids on their surface and inside, and the room temperature water injected under pressure at the first time T1 permeates into these voids due to the pressure. As the room temperature water permeates the coffee grounds, the pressure inside the extraction container 20 naturally decreases. In addition, the room temperature water is extracted into the room temperature water as it permeates the coffee grounds. Moreover, because the permeation occurs under pressure, the coffee flavor is extracted in a short time. The second time T2, which is the permeation time, is set to be longer than the first time T1, which is the pressurization time. Here, the second time T2 is 15 seconds, which is longer than the first time T1.

[0046] [Step S13: Pressurization time for the third hour T3] After the second hour T2 has elapsed, the pump 50 is operated again for the third hour T3 to pressurize and inject room temperature water into the extraction vessel (step S13).

[0047] At this time, room temperature water, which was injected under pressure at the first time T1 and permeated the voids in the coffee grounds at the second time T2, is pushed out from inside the coffee grounds and flows out as an extract into the receiving container 70 from the beverage outlet 25. Then, room temperature water newly injected under pressure from the pump 50 permeates the coffee grounds. The third time T3, which is the second pressurization time, is set to a different time from the first time T1, which is the first pressurization time. Here, the third time T3 is 10 seconds, which is longer than the first time T1. This third time T3 corresponds to the second pressurization time in this invention.

[0048] [Step S14: Penetration time of the fourth hour T4] After the third hour T3 has elapsed, the operation of the pump 50 is stopped, and the infiltration time is ensured for the fourth hour T4 (step S14).

[0049] At this time, the room temperature water injected under pressure into the extraction container 20 at the third time T3 permeates the coffee grounds in the extraction container 20, just as in step S12. Here, the permeation time, the fourth time T4, is set to be longer than or equal to the previous pressurization time, the third time T3. In this case, the fourth time T4 is 12 seconds, which is longer than the third time T3.

[0050] [Step S15: Pressurization time for the fifth hour T5] After the fourth hour T4 has elapsed, the pump 50 is operated for the fifth hour T5 to pressurize and inject room temperature water into the extraction vessel (step S15).

[0051] At this time, room temperature water that was injected under pressure at the third time T3 and permeated into the voids of the coffee grounds at the fourth time T4 is pushed out from the inside, becoming an extract and flowing out from the beverage outlet 25 into the receiving container 70. Then, room temperature water newly injected under pressure from the pump 50 permeates the coffee grounds. Note that the third pressurization time, the fifth time T5, is set to a different time from the first pressurization time, the first time T1, and the second pressurization time, the third time T3. Here, the fifth time T5 is 8 seconds, which is longer than the first time T1 and shorter than the third time T3.

[0052] [Step S16: Penetration time of the sixth hour T6] After the fifth hour T5 has elapsed, the operation of the pump 50 is stopped, and the infiltration time is ensured for the sixth hour T6 (step S16).

[0053] At this time, the room temperature water injected under pressure into the extraction container 20 at the fifth hour T5 permeates the coffee grounds in the extraction container 20, just as in steps S12 and S14. Here, the sixth hour T6, which is the permeation time, is set to be longer than or equal to the previous pressurization time, the fifth hour T5. In this case, the sixth hour T6 is 12 seconds, which is longer than the fifth hour T5.

[0054] [Step S17: Pressurization time for the seventh hour T7] After the sixth hour (T6) has elapsed, the pump 50 is operated for the seventh hour (T7) to pressurize and inject room temperature water into the extraction vessel (step S17).

[0055] At this time, room temperature water that was injected under pressure at the fifth hour T5 and permeated into the voids of the coffee grounds at the sixth hour T6 is pushed out from the inside, becoming an extract and flowing out from the beverage outlet 25 into the receiving container 70. Then, room temperature water newly injected under pressure from the pump 50 permeates the coffee grounds. Note that the fourth pressurization time, the seventh hour T7, is set to a different time from the first pressurization time, the first hour T1, the second pressurization time, the third hour T3, and the third pressurization time, the fifth hour T5. Here, the seventh hour T7 is shorter than the other pressurization times, at 5 seconds.

[0056] [Step S18: Penetration time of the eighth hour T8] After the seventh hour T7 has elapsed, the operation of the pump 50 is stopped, and the infiltration time is ensured for the eighth hour T8 (step S18).

[0057] At this time, the room temperature water that was pressurized and injected into the extraction container 20 at the seventh hour T7 permeates the coffee grounds in the extraction container 20, just as in steps S12, S14, and S16. Here, the permeation time, the eighth hour T8, is set to be longer than or equal to the previous pressurization time, the seventh hour T7. In this case, the eighth hour T8 is 10 seconds, which is longer than the seventh hour T7.

[0058] Thus, in cold brew mode, the extraction control device extracts coffee from coffee grounds by repeating an operation cycle multiple times: a pressurizing time due to the pressurized injection of room temperature water accompanying the operation of the pump 50, and an infusion time due to the stopping of the pump 50. Repeating the operation cycle of pressurizing time and infusion time multiple times means that a pressurizing time is provided after the infusion time. Therefore, the extract, in which components have been extracted during the infusion time, can be pushed out through the filter and beverage outlet 25. Moreover, since fresh room temperature water is pressurized and injected into the extraction container 20, it is possible to always perform extraction using fresh room temperature water, and a cold brew beverage with less off-flavor can be extracted. Furthermore, by repeating the operation cycle multiple times, pressure fluctuations of pressurization and depressurization occur repeatedly within the extraction container 20, creating conditions that facilitate the extraction of components from the raw materials. Therefore, a cold brew beverage of the required concentration can be obtained even in a short time.

[0059] Furthermore, when comparing the time spent pressurizing and injecting with pump 50 with the time spent stopping pump 50 to allow for infusion, the infusion time with pump 50 stopped is set to be longer than the pressurizing time with pump 50 running immediately prior to the pressurizing time. This is because a longer infusion time after pressurizing allows for a more concentrated extract. However, if the infusion time is too long, the overall extraction time will increase, so it is necessary to adjust the time when pump 50 is stopped so that it is not too long. By repeating the pressurizing time and infusion time, fresh room temperature water is constantly infused into the coffee grounds, allowing for the extraction of sufficiently concentrated cold brew coffee in a short time.

[0060] Furthermore, the extraction control device sets the duration of each operation cycle to be different from that of other operation cycles. By setting the duration of each operation cycle to be different from that of other operation cycles, the time that pressurized water is injected into and held over the coffee grounds can be varied. As a result, the components are more easily extracted from the raw materials than simply repeating operation cycles of uniform duration, allowing for the production of a cold brew beverage of the required concentration in a shorter time.

[0061] [Step S19: Finishing operation by air injection] Then, the above-described cycle of pressurization time and infiltration time is repeated, and when the detection means detects that the water in the water tank 30 has run out, the pump 50 sends air to the extraction container 20 for a predetermined air injection time TA (step S19). When the pump 50 is activated when the water in the water tank 30 has run out of water, the pump 50 sucks in the air from the water tank 30, and pressurized air can be injected into the extraction container 20 through the supply channel 50 and the drip port 24. Here, the air injection time TA is 120 seconds. In this embodiment, the water in the water tank 30 is emptied by the pressurization time of the seventh hour T7, and then, after the infiltration time of the eighth hour T8, air is injected by the pump 50 for the air injection time TA.

[0062] When the water tank 30 detects that it has run out of water, the extraction control means activates the pump 50 to supply air into the extraction container 20, performing a finishing operation. Using the air pressure, the extract remaining in the extraction container 20 is pushed out through the beverage outlet 25. As a result, the required concentration of cold-brew beverage can be obtained in a short time without leaving any extracted components in the extraction container 20. Moreover, since a single pump 50 is used to inject not only water but also air, there is no need to provide a separate pump for air, resulting in a simple and compact configuration.

[0063] Furthermore, the beverage extraction device 1 according to this embodiment can also be used to brew hot drip coffee. When brewing hot drip coffee, the second lid 13A and the third lid 22 are opened and the required amount of coffee grounds is put into the extraction container 20, and the first lid 12A is opened and a predetermined amount of water is put into the water tank 30, which is the same as in the cold brew mode described above. The user then selects the hot water mode on the control panel. In this case, hot water heated by the heater 40 is supplied to the extraction container 20 instead of room temperature water, and intermittent operation is not performed. In this way, drip coffee of the appropriate strength can be brewed. Thus, a beverage extraction device capable of obtaining both cold brew and hot brew beverages can be provided.

[0064] Although embodiments of the present invention have been described above, the present invention is not limited to these embodiments. Furthermore, the effects described in the embodiments of the present invention are merely a list of the most preferred effects arising from the present invention, and the effects of the present invention are not limited to those described in the embodiments.

[0065] Furthermore, the embodiments described above are explained in detail for the purpose of clearly illustrating the present invention, and are not necessarily limited to those comprising all the configurations described. [Industrial applicability]

[0066] The beverage extraction device of this invention can be applied to devices of various sizes that extract various types of beverages, whether for general household or commercial use, and regardless of whether they are coffee, black tea, or Japanese tea. [Explanation of Symbols]

[0067] 1 Beverage extraction equipment 10 Support part 11. Base 12. Rising section 12A First lid part 13 Container section 13A Second lid part 20 Extraction vessel 21 Container body 22 Third lid part 23 Gasket 24 Dropper opening 25 Beverage outlet 30 water tanks 40 Heater 50 pumps 60 Supply channel 70 Receiving container

Claims

1. A water tank capable of storing room temperature water, A pump for pressurizing the room-temperature water stored in the water tank, An extraction container having a filter and a beverage outlet at the bottom and being airtight except for the beverage outlet, capable of holding the extraction material on the filter and capable of supplying room temperature water pressurized from the pump from above the filter, The system includes an extraction control device that controls the operation of the pump, The extraction control device is With the extraction material held on the filter, the pump is operated for a predetermined time to pressurize room temperature water and supply it from the water tank to the extraction container, thereby creating a first pressurized state inside the extraction container, and Following the first pressurization time, the pump is stopped for a predetermined period of time, and an infiltration time is given to reduce the pressure inside the extraction container. Following the aforementioned soaking time, the pump is operated for a predetermined period of time to pressurize room temperature water and supply it from the water tank to the extraction container, thereby creating a second pressurized state inside the extraction container. Control the pump to ensure that the pump is secured. Beverage extraction equipment.

2. A water tank capable of storing room temperature water, A pump for pressurizing the room-temperature water stored in the water tank, An extraction container having a filter and a beverage outlet at the bottom and being airtight except for the beverage outlet, capable of holding the extraction material on the filter and capable of supplying room temperature water pressurized from the pump from above the filter, The system includes an extraction control device that controls the operation of the pump, The extraction control device operates the pump for a predetermined period of time while the extraction raw material is held on the filter, thereby pressurizing room temperature water and supplying it from the water tank to the extraction container. The pump's operation cycle consists of a pressurizing period to maintain a pressurized state inside the extraction container, followed by a period of time during which the pump is stopped to allow the pressure inside the extraction container to decrease. The device controls the pump to repeat this operation cycle multiple times. Beverage extraction equipment.

3. The extraction control device is set such that the infiltration time is longer than the pressurization time in the operation cycle. The beverage extraction apparatus according to claim 2.

4. The extraction control device sets the duration of the operation cycle to be different from the duration of other operation cycles. The beverage extraction apparatus according to claim 2.

5. The system further includes a detection means for detecting the presence or absence of water stored in the water tank, When the detection means detects that there is no water in the water tank, the extraction control device performs a finishing operation by operating the pump for a predetermined period of time to supply air into the extraction container. A beverage extraction apparatus according to any one of claims 1 to 4.

6. A heating means for heating the room temperature water supplied by the pump, Furthermore, it is equipped with a selection operation means for selecting an extraction mode consisting of a cold brew mode and a hot brew mode. When the extraction control device detects that the hot water dispensing mode has been selected by the selection operation means, it activates the pump and the heating means, heats room temperature water with the heating means, and then supplies it to the extraction container. A beverage extraction apparatus according to any one of claims 1 to 4.

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