Beverage extractor

Abstract

[Problem] To provide an extractor and a dripper that can maintain or adjust a temperature required for ideal component extraction in an extraction process of coffee or the like. [Solution] A beverage extractor 1 comprises: an extraction chamber 2 in which a material component is extracted by passing a liquid therethrough; and a temperature adjustment chamber 3. The temperature adjustment chamber 3 is provided at an outer side with an inner side wall 20, which demarcates the extraction chamber 2, and an inner bottom wall 23 serving as partition walls. In order to adjust the temperature of the extraction process in the extraction chamber 2, a temperature adjustment medium that is temperature controlled is introduced into the temperature adjustment chamber 3 through an injection port 7. Through this, the extraction temperature of the liquid in the extraction process is maintained or adjusted.

Description

beverage extractor

[0001] The present invention relates to a beverage extractor having a temperature control mechanism.

[0002] Extraction is performed from a variety of materials, and for example, manual extraction methods have been known for extracting coffee or tea by manually pouring hot or cold water (Patent Documents 1 to 10).

[0003] A coffee dripper (hereinafter referred to as a dripper) used in hand drip (pour over), one of the manual coffee extraction methods, has an extraction chamber that opens upward and an extraction hole that opens at the bottom or side of the extraction chamber. For example, a filter made of paper, metal, or the like is placed in the extraction chamber of the dripper, coffee grounds are placed in the filter, and hot water is manually poured into the filter. The filtered coffee liquid is then discharged through the extraction hole of the dripper and stored in a container below. In addition, when tea is extracted using a pot, the extract, in which components are dissolved by the tea leaves and hot water placed in the pot, is filtered before being separated from the tea leaves or when being discharged.

[0004] The drippers and tea extraction pots used in the conventional extraction methods are made of metal, glass, ceramics, resin, rubber, or composite materials, and the hot water poured into them extracts the ingredients under conditions where heat is lost by these devices, the extraction materials such as coffee powder and tea leaves, and the ambient temperature.

[0005] Conventional beverage extractors lack a mechanism for controlling the temperature inside the extraction chamber, which has a significant impact on the elution of ingredients (hereinafter referred to as the elution phenomenon) and the resulting extract during the several-minute extraction process that determines the components in the extract, such as taste, aroma, and nutrients. For example, Patent Documents 11 and 12 aim to preserve the flavor of the extract after extraction using conventional extraction methods, while Patent Documents 13 and 14 have a double structure that aims to maintain the temperature with an air layer with low thermal conductivity to prevent the heat of the poured hot water from diffusing, but neither of them has a mechanism for "temperature control during the extraction process" that actively utilizes heat.

[0006] Japanese Patent Application Laid-Open No. 2014-104155 Japanese Patent Application Laid-Open No. 2017-121335 Utility Model Registration No. 3116219 Japanese Utility Model Application Laid-Open No. 58-11312 Japanese Utility Model Application Laid-Open No. 62-127239 Design Registration No. 1559619 Japanese Utility Model Application Laid-Open No. 5-031733 Japanese Patent Application Laid-Open No. 2010-259454 Japanese Utility Model Application Laid-Open No. 61-163578 Utility Model Registration No. 3217869 Japanese Patent Application Laid-Open No. 10-146277 Japanese Patent Application Laid-Open No. 62-211017 Japanese Patent Application Laid-Open No. 2008-194254 Utility Model Registration No. 3131257

[0007] For example, in conventional methods of brewing coffee or tea, the water in the brewing process, from the start of pouring (including the steaming period) to the completion of the brewing, loses heat from the brewing equipment (such as a dripper, filtration filters (made of paper, cloth, metal, glass, or ceramic), or brewing pot), as well as the temperature of the brewing ingredients themselves (such as coffee powder or tea leaves), and their physical properties (such as thermal conductivity, specific heat, heat capacity, and volatility), affecting the brewing results even while the ingredients are being brewed. Furthermore, because heat is continually lost to the surroundings due to differences in temperature with the ambient temperature, it is difficult to maintain the temperature conditions constant and unstable, making it difficult to maintain the temperature conditions necessary for the user's ideal brewing.

[0008] Traditionally, methods to prevent heat loss, which is a factor influencing the dissolution phenomenon, and to maintain a constant water temperature during the extraction process have involved blanching or heating the equipment before extraction. However, the drippers and filters have the greatest impact, as the poured water is immediately discharged. This means that thick ceramic or glass drippers and filters, or those made of resin or rubber with a high specific heat, require a lot of water to heat. This means that invisible costs such as water, utility bills, labor, and time are incurred with each extraction, and the total loss can be enormous.

[0009] This has led to the unfortunate situation where many users, who are ordinary people, have to compromise on the ideal extraction method in their daily extractions and are unable to enjoy the original flavor and nutritional benefits.

[0010] Furthermore, conventional methods such as blanching and boiling are only intended to prevent the temperature of the water from dropping during the extraction process, and are not intended to control the temperature to promote, suppress, or stabilize the dissolution phenomenon, such as by heating or partial cooling to deal with the transfer of heat.

[0011] The purpose of this invention is to control the temperature inside the extraction chamber, which affects the elution of components that determine the taste, aroma, and nutrients of the extract, to achieve the ideal extraction for the user. Another object of this invention is to provide an extractor that can stably maintain or adjust the temperature inside the extraction chamber for several minutes from the start to the end of extraction.

[0012] According to the present invention, there is provided a beverage extractor having an extraction chamber in which a liquid is passed through an extraction material to extract ingredients, and a temperature adjustment chamber adjacent to the extraction chamber via a partition wall, wherein a temperature adjustment medium is introduced into the temperature adjustment chamber to adjust the temperature during the extraction process in the extraction chamber.

[0013] The temperature-adjusted chamber may be located outside the extraction chamber, and the partition wall may be at least one of the side, bottom, and top walls that define the extraction chamber. The temperature-adjusted chamber may be provided with an inlet through which the temperature-adjusted medium is introduced. Alternatively, a plurality of temperature-adjusted chambers may be provided, allowing multiple temperature-adjusted mediums of different temperatures to be introduced simultaneously, or temperature-adjusted mediums of the same or different temperatures to be introduced at different times. Furthermore, the temperature-adjusted chamber surrounding the extraction chamber may be provided with multiple concentric weirs arranged in a planar direction, allowing temperature-controlled water to be introduced at different times between the partitions, so that the introduced fluid moves from the inner weir adjacent to the extraction chamber to the outer weir, filling each one. The extraction chamber may also function as a coffee filter receiver. That is, the beverage extractor of the present invention may be a coffee dripper. An electronic display that displays information about the extraction method and ingredients, such as a thermometer that displays the temperature inside the temperature-controlled chamber and a recipe that shows the amount of hot water to pour and the timing of pouring, may be installed on the outer wall.

[0014] In conventional manual extractors, devices with high thermal conductivity begin to cool immediately after blanching due to heat diffusion to the ambient temperature, etc., and heating devices with high heat capacity and high heat retention requires a lot of water and energy costs each time an extract is made, but these only serve to prevent the heat of the hot water from being absorbed by the device being used during the extraction process.With this invention, temperature control within the extraction chamber to promote, suppress, or stabilize the elution phenomenon that determines the components in the extract, such as flavor, aroma, and nutrients, can be easily performed at low cost using heat conducted from the temperature control chamber filled with a temperature control medium such as superheated hot water.

[0015] Specifically, in the past, immediately after starting to pour water, temperature differences between the equipment, extraction material, and the environment would cause temperature changes due to heat transfer, which affected the extraction results.However, when extracting coffee or tea, for example, by using high-temperature water in the temperature-adjusted chamber of the present invention, heat loss from the extraction chamber is suppressed, and an optimal and stable temperature environment is simply and reliably reproduced and maintained in the leaching phenomenon, in which taste, aroma, and nutrients change with a temperature difference of 1°C or less.

[0016] This makes it possible to easily and accurately reproduce the extraction of components such as the taste and aroma that the user desires, for example, by avoiding temperature ranges that tend to leach out unpleasant flavors and astringency, or by reducing contact with said temperature ranges, without being affected by environmental conditions such as season or region, or the user's experience.This means that anyone can easily brew delicious coffee or tea anytime, anywhere, even without skilled techniques or knowledge.

[0017] Solving the proverbial problem: Take the teapot to the kettle. In the coffee industry, in addition to the traditional French press, "temperature-focused extraction" in the high-temperature range for high-quality lightly roasted beans and specialty coffees is gaining popularity and attention. Furthermore, even in long-term low-temperature extractions of coffee, black tea, herbal tea, etc. at temperatures in the 60-80°C range, preventing the extraction temperature from dropping (maintaining the temperature) is key to preventing the flavor of the extracted liquid from being lost. The present invention, which can achieve a stable, optimal temperature environment, can also solve these problems.

[0018] Furthermore, in the process of achieving the optimal temperature environment, it will be possible to significantly reduce the enormous amount of invisible waste costs, such as the water, utility costs, labor, and time previously used for blanching equipment and boiling coffee. At the same time, this invention will contribute to the many ordinary consumers who have had to compromise on the ideal brewing method in their daily brewing due to these costs, by helping them regain the opportunity to enjoy the pleasure and joy of pursuing their ideal, and allowing them to enjoy the benefits of the original flavor and nutritional effects of coffee.

[0019] This invention makes it possible to easily recreate temperature-controlled elution environments, such as extractions that maintain temperature or extractions that have a limited temperature range, making it possible to extract ideal components. It is also expected that new extraction methods that actively utilize heat (heating, heating, or cooling) and new recipes that use these extraction methods will lead to the creation of new delicious flavors.

[0020] FIG. 1 is an explanatory diagram of an A-type extractor, where FIG. 1(a) is a schematic elevational cross-sectional view, and FIGS. 1(b) and 1(c) are two perspective views of an embodiment with different external shapes. FIG. 2 is an explanatory diagram of a B-type extractor, where FIG. 2(a) is a schematic elevational cross-sectional view, and FIGS. 2(b) and 2(c) are two perspective views of an embodiment with different external shapes. FIG. 3 is an explanatory diagram of a C-type extractor, where FIG. 3(a) is a schematic elevational cross-sectional view, and FIGS. 3(b) and 3(c) are perspective views of an embodiment with different external shapes. FIG. 4 is an explanatory diagram of a D-type extractor, where FIG. 4(a) is a schematic elevational cross-sectional view, and FIG. 4(b) is a perspective view of an embodiment. FIG. 5 is an explanatory diagram of an E-type extractor, where FIG. 5(a) is a schematic elevational cross-sectional view, and FIGS. 5(b) and 5(c) are two perspective views of an embodiment with different external shapes. FIG. 6(a) is an explanatory diagram of an F-type extractor, where FIG. 6(b) is a schematic elevational cross-sectional view, and FIG. 6(b) is a perspective view of an embodiment. FIG. 7(a) is an explanatory diagram of a G-type extractor, where FIG. 7(a) is a schematic elevational cross-sectional view (side view), and FIG. 7(b) and FIG. 7(c) are two perspective views of an embodiment with different external shapes. FIG. 8(a) is an explanatory diagram of a G-type extractor, where FIG. 8(a) is a schematic elevational cross-sectional view (front view), and FIG. 8(b) and FIG. 8(c) are two perspective views of an embodiment with different external shapes. FIG. 9(a) is an explanatory diagram of an H-type extractor, where FIG. 9(b) and FIG. 9(c) are two perspective views of an embodiment with different external shapes. FIG. 10(a) is an explanatory diagram of an I-type extractor, where FIG. 10(b) is a schematic elevational cross-sectional view, and FIG. 10(b) is a perspective view of an embodiment. 11A and 11B are explanatory diagrams of a J-type extractor, in which FIG. 11A is a schematic elevational cross-sectional view, and FIG. 11B and FIG. 11C are perspective views of two examples of embodiments with different external shapes.

[0021] The extractor of the present invention is composed of an extraction chamber 2 into which the extraction material and hot water are placed, and a temperature control chamber 3 into which the temperature control medium is placed and which controls the temperature inside the extraction chamber 2. To prevent the temperature inside the extraction chamber 2 from being adversely affected by diffusion during the several minutes of extraction process that determines the taste and aroma, the temperature inside the extraction chamber 2 is maintained, heated, or cooled by heat conduction through the temperature control medium placed in the temperature control chamber 3 and a partition wall, thereby controlling the extraction temperature to the user's ideal level according to the purpose of extraction.

[0022] The present invention provides an extractor, such as a dripper or a pot, with a temperature-adjusting chamber adjacent to the extraction chamber, which is an independent space for placing a temperature-adjusting medium to maintain or instantly adjust the water temperature during the extraction process required for the user's ideal component extraction. Here, "temperature-adjusting medium" refers to temperature-controlled water, a heat-generating agent, or a cooling substance such as ice or a cooling pack.

[0023] For example, a dripper may have an extraction chamber that opens upward and is equipped with a filter holder, a temperature-adjusting chamber with an inlet adjacent to the extraction chamber, and an extraction hole that opens at the bottom or side of the extraction chamber for discharging the extract. A tea extraction pot may have an extraction chamber for extracting ingredients and a temperature-adjusting chamber with an inlet adjacent to the extraction chamber. By introducing a temperature-adjusting medium into the additional temperature-adjusting chamber, it becomes possible to maintain, heat, or cool the temperature during the extraction process, which promotes or suppresses the extraction phenomenon in the adjacent extraction chamber, thereby achieving the ideal extraction tailored to the purpose.

[0024] The present invention makes it possible to control the temperature inside the extraction chamber, which affects the elution of ingredients during extraction, but in order to extract the "ideal extract that the user desires," many other influential variables besides temperature are involved. For example, taking "delicious coffee" as an example, the following factors are involved: ・Beans: variety, origin, roasting, aging, storage method ・Water: hardness, pH, molecular bonding state (water molecules, minerals), ions ・Grinding: particle size, grinding method (disc type / conical type / propeller type) ・Equipment: extractor, filter, pot *shape, material, heat retention ・Quantity: amount of coffee powder, amount of water poured, amount of extraction (number of cups), thickness of water (amount poured) ・Temperature: water temperature, equipment temperature, coffee powder temperature (room temperature / refrigerated / frozen), ambient temperature ・Time: pouring time (speed, timing), extraction time (immersion / permeation) ・Technique: pouring position (point, range), pouring height, number of pours, speed, etc.

[0025] All of the above are important for ideal component extraction, but for the purpose of explaining the function of the present invention, the following explanation will be given assuming that everything except temperature control, including the temperature of the pouring water used for extraction, is the same.

[0026] For example, when brewing coffee or tea using a conventional manual extractor that does not have a temperature control mechanism, even if the device is heated in hot water, the temperature of the extracted liquid will drop by 10 to 7 degrees Celsius over a 2.5 minute extraction process (room temperature 24 degrees Celsius). *The degree of drop will vary depending on the amount of water used for extraction and the initial temperature (100 to 65 degrees Celsius).

[0027] The aforementioned temperature changes caused by the pouring temperature and heat loss create different contact temperature ranges that affect the extraction material (such as reduced cell membrane function, osmotic pressure, and differences in diffusion), resulting in differences in the extracted components, which are the taste, aroma, and nutrients themselves. This temperature change during the extraction process has a huge impact on the extraction results, as the elution phenomenon changes taste, aroma, and nutrients with a temperature difference of 1°C or less, but until now this diffusion has been uncontrolled.

[0028] While temperature drop during the extraction process due to diffusion is a detrimental variable in achieving ideal extraction, the present invention allows for the ideal extraction temperature to be achieved by controlling the heat lost by natural means in conventional extractors using the temperature-controlled chamber. In other words, simply adding the extractor of the present invention to the materials, tools, and methods commonly used in the coffee extraction process makes it possible to achieve ideal temperature-controlled extraction. For example, pre-heated water at a controlled temperature is introduced into the temperature-controlled chamber of the extractor of the present invention, and the inner wall temperature of the empty extraction chamber is set to the same temperature as the pouring temperature, which is optimal for extracting the ideal components. This allows for temperature control that actively utilizes heat, such as maintaining or increasing the temperature of the extract liquid or limiting the temperature range to only drop it by 3°C, without adversely affecting the delicate dissolution phenomenon that determines the flavor, aroma, and nutrients during the several minutes of extraction process.

[0029] The embodiments of the present invention will be described with reference to the drawings. The extractor of the present invention according to this application has an extraction chamber 2 and a temperature-adjusting chamber 3, and is made of a waterproof and heat-resistant material such as metal, glass, ceramics, stone, resin, rubber, wood, bamboo, fiber, leather, or paper. Figures 1 to 11 show eleven examples of extractors with different filtration methods, temperature control methods, and extraction liquid discharge methods due to differences in shape, material, and filtration filter. These examples are schematic elevational cross-sectional views and perspective views of the example embodiments, illustrating the mechanism of the present invention and the characteristic configurations of the embodiments.

[0030] The extractor 1 shown in Figures 1 to 6 has an extraction chamber 2 and a temperature-adjusting chamber 3, an independent space for containing a temperature-adjusting medium for adjusting the temperature of the water in the extraction chamber during the extraction process. The temperature-adjusting chamber 3 is adjacent to the bottom, side, top, or multiple surfaces, with the inner wall (surface) extending from the upper pouring spout 4 toward the extraction hole 5 as a partition. The extraction chamber 2 is the internal space of a conical or trapezoidal extraction vessel, such as those found in commercially available coffee drippers. In the extractor 1 of the present invention, the extraction vessel has a two-layer or double-layer structure. That is, an outer wall and an outer bottom wall are provided to externally cover the side wall (referred to as the inner wall) and bottom wall (referred to as the inner bottom wall) of the wall (filter holder 6) that defines the extraction chamber 2. The space between the inner wall and the outer wall and the space between the inner bottom wall and the outer bottom wall constitute the temperature-adjusting chamber 3.

[0031] Specifically, in the extractors 1 shown in Figures 1, 2, 4, 5, 6, 9, 10, and 11, only the side wall has a two-layer structure as shown in the cross-sectional view, and the space between the inner wall 20 and the outer wall 22 forms the temperature-adjusted chamber 3. On the other hand, in the extractor 1 shown in Figure 3, the side wall and the bottom wall have a two-layer structure, and not only the space between the inner wall 20 and the outer wall 22 but also the space between the inner bottom wall 23 and the outer bottom wall 24 form the temperature-adjusted chamber 3.

[0032] In the extractor 1 shown in Figures 5 and 6, the temperature-adjusted chamber 3 between the inner wall 20 and the outer wall 22 is divided vertically into two, with the upper temperature-adjusted chamber 3A and the lower temperature-adjusted chamber 3B being independent spaces. To equalize the temperature in the extraction chamber 2 by diffusion rather than mixing, the two temperature-adjusted chambers 3A and 3B can be filled with different temperatures, one high and one low. Inlet ports 7A and 7B are provided in each temperature-adjusted chamber.

[0033] 7 and 8 show an extractor that does not have an extraction hole for discharging the extracted liquid, and has an extraction chamber 2 and a temperature-adjusting chamber 3 that adjusts the water temperature during the extraction process, separated by the bottom surface (inner bottom wall 23) of the extraction chamber 2. This is an example of an immersion extractor for coffee, black tea, herbal tea, etc., and the space between the inner bottom wall 23 and the outer bottom wall 24 forms the temperature-adjusting chamber 3. The space 14 between the inner wall 20 and the outer wall 22 may be separated and sealed from the temperature-adjusting chamber 3, or may be connected to it without a partition, and functions as a heat-retaining space.

[0034] Figure 8 is a front view of a variant of Figure 7 in which the temperature-controlled chamber 3 is divided into two horizontal sections. The left-side temperature-controlled chamber 3A and the right-side temperature-controlled chamber 3B are independent spaces. To equalize the temperature in the extraction chamber 2 through diffusion rather than mixing, the two temperature-controlled chambers 3A and 3B can be filled with different temperatures, one high and one low. Alternatively, the same temperature-controlled medium can be introduced at different times to control the temperature over a longer period of time. Each temperature-controlled chamber in Figures 7 and 8 is provided with an inlet 7A or 7B. The space 14 between the temperature-controlled chambers 3A and 3B functions as a heat-retaining space to prevent thermal interference.

[0035] 10 shows an embodiment in which a weir, a bowl-shaped partition, is provided concentrically in the planar direction within the temperature control chamber 3 surrounding the extraction chamber 2. As shown in FIG. 10(a), temperature-controlled fluid can be introduced in two separate batches (first and second) with a time lag. First, fluid is poured up to the first position to fill the weir adjacent to the extraction chamber 2 defined by the inner side wall 21. After the extraction chamber 2 is heated to the desired temperature, additional fluid of the same or different temperature can be poured over the weir to the second position, thereby providing a partition that allows the temperature of the extraction chamber 2 to be controlled in two stages.

[0036] The temperature-adjusting chamber 3 can be installed in any extraction chamber 2 depending on the purpose, and therefore the shape (external and internal shapes) of the extractor 1 according to this application, the type of filtration filter 8, and the number, size, and shape of the extraction holes 5, etc. are not limited to the specific examples shown in Figures 1 to 11. The top and bottom surfaces are basically approximately circular in plan view, but may be polygonal or have a modified shape.

[0037] The extractor 1 of the present invention may be integrally formed from a single material, or may be formed entirely from a combination of components made from different materials, such as metal and resin. For example, the partition between the extraction chamber 2 and the temperature-adjusting chamber 3, i.e., the peripheral and bottom walls that define the extraction chamber 2, may be made of metal walls with high thermal conductivity or thin walls with low specific heat, allowing for easier heat transfer between them. Furthermore, the outer wall of the temperature-adjusting chamber 3 that comes into contact with the outside air may be made of a resin wall with low thermal conductivity, reducing adverse effects such as heat loss due to diffusion. Metals such as copper and stainless steel, reinforced porcelain, and fine ceramics are preferred materials for the partitions.

[0038] As shown in Figures 3, 4, 7, 8, and 11, placing a lid 9 over the openings of the pouring spout 4 and pouring spout 7, where heat diffusion is likely to occur, is effective in preventing the adverse effects of heat loss and the intrusion of dust. The pouring spout 4 and pouring spout 7 may also be of any shape. The pouring spout 4 may be circular, like that of a typical coffee dripper, or polygonal. The pouring spout 7 may be of any shape as long as it can introduce the temperature-adjusting medium, such as heated water or ice, depending on the intended use, such as brewing or camping. It may be configured to partially or completely encircle the brewing chamber 2 for a predetermined length. It may also be completely sealed while the temperature-adjusting medium is still introduced, in which case it can be heated and used in a microwave oven or the like.

[0039] As illustrated in FIGS. 1, 2, 6, 7, and 9, narrowing the opening between the injection port 7 and the temperature adjustment chamber 3 is effective in preventing the heat in the temperature adjustment chamber 3 from diffusing to the outside.

[0040] Although the extractor of the present invention is specifically shown in the drawings, various modifications are possible, as follows: For example, if the outer wall of the temperature-adjusted chamber 3 is made of a transparent resin, the dripping of the extract liquid can be easily seen.

[0041] As shown in FIG. 3(a), a stopper leg 10 may be added to prevent the device from falling.

[0042] As shown in FIG. 4, a flange 11 may be added to stabilize the installation.

[0043] As shown in Figures 6 and 11, a retractable extraction hole plug 12 may be added.

[0044] As shown in FIGS. 6 and 9, a drain hole 15 and a drain hole plug 16 that can be opened and closed may be added to the temperature adjustment chamber.

[0045] As shown in FIG. 7, a handle 13 may be added.

[0046] As shown in FIG. 7(a), heat loss can be prevented by combining a heat-retaining space 14 with a temperature-adjusting chamber 3.

[0047] As illustrated in Figures 3(a), 6(a), and 9(a), the temperature of the temperature-controlled chamber 3 can also be controlled by installing a small heater 17 in the temperature-controlled chamber 3 of the extractor 1 of the present invention. This allows continuous extractions to be performed multiple times without changing the hot water or fluid in the temperature-controlled chamber, thereby enabling shorter extraction times in a stable extraction environment controlled at an optimal temperature. In this case, the temperature-controlled chamber 3 to be heated is very small compared to a water bath, allowing for energy-saving operation and further contributing to reducing waste costs. It can also be used with batteries in places without power sources or outdoors.

[0048] A thermometer 18 for checking the temperature inside the temperature-controlled chamber 3 may be installed, and a display panel 19 for displaying the measured value may be installed on the outer wall 22, as shown in Figures 3, 6, and 9. The thermometer 18 makes it possible to visualize whether the temperature of the temperature-controlled chamber 3 is being controlled to an ideal temperature relative to the temperature of the heated water introduced into the extraction chamber 2. Any type of thermometer may be used, such as a digital thermometer or a film-type thermometer that indicates the temperature using color. Furthermore, as shown in Figure 3(c), an electronic display may be installed as the display panel, which can display information about the extraction method and ingredients, such as a recipe indicating the amount of hot water to pour and the timing of pouring, in addition to the temperature.

[0049] Figures 1 through 11 illustrate the distinctive features of the present invention. In each figure, (a) is a schematic elevational cross-sectional view, and (b) is a perspective view of an embodiment. These diagrams are merely illustrative examples, and countless configurations, including structural variations, are possible, as designs tailored to the purpose and materials while still providing temperature control functionality. For example, as shown in the perspective view of Figure 1(c), which illustrates a fan-shaped extractor, the outer wall 22 may be deformed into any shape without impairing the temperature control function. Figure 2 illustrates a conical extractor, in which the outer wall 22 is narrowed at the top and bottom centers, allowing for a reduction in the amount of temperature control medium introduced into the temperature control chamber 3. Furthermore, as shown in the perspective view of Figure 2(c), a columnar protrusion may be provided to reduce the contact area and allow for easy handling even when hot. Furthermore, as shown in the perspective view of Figure 3(c), the outer shape of the extractor 1 may be rectangular rather than cylindrical as shown in Figure 3(b). In this case, the inlet 7 can be provided at the corner of a rectangular column, as shown in Figure 3(c). Furthermore, as shown in the perspective view of Figure 5(c), the same extraction chamber 2 as Figure 5(b) can have a different external shape. As long as the temperature control medium is a fluid, heat can be conducted to the extraction chamber 2 regardless of how the temperature control chamber 3 is deformed, so the temperature control function is not impaired and the external shape is free. Furthermore, Figures 7(b) and 7(c) differ in that the temperature control chamber 3 is divided or not, and the number of inlets provided in each temperature control chamber is different, so they can be distinguished from the external shape. Furthermore, Figures 8(b) and 8(c) have similar external shapes, and both allow the temperature control medium to be introduced at different times, but the shape of the extraction chamber 2 is different, being either circular or square. Furthermore, as shown in the perspective view of Figure 9(c), the lower part of the external shape of the extractor 1 may be a hexagram or the like, rather than a cylinder as shown in Figure 9(b). In this case, it is possible to reduce the amount of temperature control medium introduced into the temperature control chamber 3, which, in the case of water or a fluid temperature control medium, contributes to reducing the energy and resources, such as the utility costs and water required for superheating. The example shown in the perspective view of Figure 11(c) is an example in which the outer shape of the extractor 1 is a rectangular prism with a cross-shaped cross section, rather than a cylinder as shown in Figure 11(b). The inlet 7 may have any shape as long as it can introduce the temperature control medium into the temperature control chamber 3, but if the inlet is too small and difficult to inject, an auxiliary tool such as a funnel as shown in Figure 11(b) can be used for injection.

[0050] Although the embodiment of the present invention has been described as a beverage extractor, it is not limited to coffee and tea, but can also be used to extract and filter liquids containing solids, such as cooking soups and oils.

[0051] REFERENCE SIGNS LIST 1 Extractor 9 Lid 17 Heater 2 Extraction chamber 10 Stopper leg 18 Thermometer 3 Temperature adjustment chamber 11 Flange 19 Display panel 4 Pouring spout 12 Extraction hole plug 20 Inner wall 5 Extraction hole 13 Handle 21 Middle side wall 6 Filtration filter holder 14 Heat retention space 22 Outer wall 7 Pouring port 15 Drain hole 23 Inner bottom wall 8 Filtration filter 16 Drain hole plug 24 Outer bottom wall

Claims

1. an extraction chamber in which a material component is extracted by passing a liquid through the extraction material; At least one of the side wall, bottom wall and top wall defining the extraction chamber is a partition wall, and a temperature adjustment chamber adjacent to the outside, the temperature adjustment chamber surrounding the extraction chamber, A dam, which is a bowl-shaped partition, is provided concentrically with the extraction chamber in a planar direction, After the temperature control medium is introduced and fills the inside of the weir adjacent to the extraction chamber, A beverage extractor that moves outside the weir and regulates the temperature of the extraction process in the extraction chamber.

2. The temperature adjustment chamber is provided with an inlet through which the temperature adjustment medium is introduced.

2. The beverage extractor of claim 1.

3. The temperature control chamber has a plurality of temperature control chambers, and a plurality of temperature control media having different temperatures can be introduced into the temperature control chamber. The beverage extractor according to claim 1 , wherein the same temperature-adjusting medium can be introduced at different times.

4. The extraction material is ground coffee, and the temperature control medium is heated water; The extraction chamber is a receiving portion for a coffee filter.

4. A beverage extractor according to claim 1, 2 or 3.

5. The beverage extractor according to claim 4, wherein an electronic display is attached to an outer wall to display information on the extraction method and ingredients, such as a thermometer that displays the temperature inside the temperature-adjusted chamber and a recipe showing the amount of hot water to be poured and the timing of pouring.

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