JP2578316B2 - coffee maker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee maker used for general household use.

[0002]

2. Description of the Related Art Conventionally, this kind of coffee maker has a structure in which crushed coffee beans, tea, tea leaves, etc. are received in a net or a paper filter, and hot water is poured from above, so that an appropriate extract is collected below. Was doing. Also, there is a structure such as a siphon coffee maker or a teapot in which beans and leaves are soaked in hot water and extracted. In order to improve the taste of coffee and tea, natural stones or bakuhan stones are used for the water itself, filtered with activated carbon, etc., or an alkaline water maker (Japanese Patent Application Laid-Open No. 61-970).
No. 99) is known to improve the taste.

[0003]

In the conventional coffee maker of this type, it was difficult to actively change the taste.

[0004] In the case of a water purifier, a natural stone or an alkaline water producing device, etc., the main purpose is to add or remove certain ions to the water itself, and it has not been possible to positively react with the components in coffee.

[0005] A typical example of using activated carbon is a household water purifier. However, since these activated carbons are generally effective at a relatively low temperature below normal temperature, they have not been used at high temperatures. . In particular, adsorption to hot water was thought to be not very effective.

On the other hand, there was a desire to suppress the astringency in coffee. The present invention has been made to solve the above problems, and has as its object to provide a coffee maker capable of positively changing the taste.

[0007]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention relates to a coffee maker for extracting ground coffee beans by contacting hot water with a drip or siphon, and as a sorbent, a coffee deficiency. The average pore radius is 3 for the polymer black-brown component (polymer-side component obtained by liquid chromatography) as a component.
Activated carbon distributed in the vicinity of 0 to 100 ° is used, and a filter section containing the adsorbent is detachably provided below the coffee extraction section.

[0008]

According to the above configuration, the target component can be efficiently adsorbed and reduced when the coffee extract passes through the filter section.

The coffee extract contains 100 caffeine.
It is contained at about 0 PPM, and a polymer of chlorogenic acid, for example, is considered as a high-molecular black-brown component. This chlorogenic acid is similarly contained at about 1000 PPM.

[0010] Since these components have a considerably large molecular weight, if the pore distribution of the adsorbent is selected even in hot water, the components have a considerable adsorptivity and can positively change the taste of coffee.

That is, as an adsorbent, the average pore radius is 3
By using activated carbon distributed in the range of 0 to 100 °, high-molecular black-brown components as defective components of coffee are selectively adsorbed and removed.

[0012]

An embodiment of the present invention will be described below with reference to the drawings.
explain. FIG. 1 is a sectional view of a coffee maker according to an embodiment of the present invention. In FIG. 1, ground coffee beans 1 are placed on a net or paper filter 2 and placed on a V-shaped extractor 3. A predetermined amount of water is put into the water tank 4,
Hot water poured into a pipe 6 adjacent to the heater 5 and heated water is poured into the beans 1 from above along an arrow a in FIG. Then, necessary extraction is performed in the extraction unit 3, and the extraction unit 3 further falls down and is poured into the filter unit 7.

FIG. 2 shows an example of an enlarged view of the filter section 7. When it is desired to remove caffeine as the adsorbent 8 of the filter part 7, the activated carbon having a relatively large pore distribution in coconut shell activated carbon, the average pore radius is distributed around 10 °, and the pore volume is 0.35 ml / g or more. Crushed coal (particle size 0.15 to 1.6)
mm) is selected.

As another adsorbent 8, zeolite having an average pore radius of 5 to 15 ° may be used. Further, when it is desired to remove the high-molecular black-brown component, the average pore radius is 30 to 100.
Pitch-based activated carbon having a pore volume of 0.1 ml / g or more is preferable.

The filter section 7 is made of a mesh-like metal mesh or a non-woven fabric such as polypropylene, which does not allow the extraction liquid of coffee to pass through, without passing through the adsorbent 8.
Was wrapped in the upper and lower surfaces, and the side surface and the guide 9 were formed of a metal such as stainless steel or a plastic molded body such as polypropylene which does not allow the extraction liquid to pass through. If the amount of the adsorbent 8 used is 5 g to 10 g per 550 ml of coffee extract, it is enough for one coffee extraction. Overcapacity).

The extract contacted with the filter unit 7 is collected and stored in the server 10. A simple slide mechanism (not shown) so that the filter unit 7 can be used only when it is desired to use it.
Alternatively, it is configured to be movable as shown by an arrow b by a lever or the like (not shown) by a rotation mechanism (not shown) or the like.

The temperature of the coffee extract was 90 to 95 ° C. for a normal drip coffee maker and 93 to 98 ° C. for a siphon. FIG. 3 shows an embodiment of the siphon type. In FIG. 3, a filter section 11 is formed substantially in the same manner as in the above-described embodiment. Reference numeral 12 denotes coffee beans. Reference numeral 13 denotes an alcohol lamp, but may be an electric heater. In this case, a string 14 is attached to the filter unit 11 so that it can be taken in and out when necessary.

The target caffeine has the following molecular structure. Further, it is expected that the high-molecular black-brown component may have reacted in a complicated manner, such as sugars, various organic acids, and proteins. Among them, dimer, trimer, etc. of chlorogenic acid, which are abundant in quantity, are considered. .

[0019]

Embedded image

As can be seen from the molecular structure, caffeine has a molecular weight M = 194 and trigonelline has a very large molecular weight M = 353.
l ₂ (M = 70), trihalomethane (M = CHCl ₃ )
113) and odor sources such as aldehyde and amine acetic acid, which are as small as several tens to 100 in molecular weight, are overwhelming, and are difficult to be removed at high temperatures because they are hardly adsorbed.

In this case, an adsorbent having relatively large pores is selected based on the size of the molecule of caffeine and the size of the molecule of the high molecular weight black-brown component, so that the adsorbent is set to be adsorbed even at a high temperature. Table 1 shows the levels of removal based on the examples.

[0022]

[Table 1]

The beans used were mocha, and the grain size was 40 g of medium boiled with 550 ml (5 servings) of water and the boiling water temperature was raised to 95%.
Poured at about 3 minutes and extracted. The acidity is measured by neutralization titration, and the dark brown component of the polymer is indicated by a dimensionless value measured by liquid chromatography. * The part is a part that has changed significantly compared to the coffee extract that was served in the usual way.

[0024]

As described above, according to the present invention, by removing a high-molecular black-brown component close to a defective component in coffee, the acidity and astringency are greatly reduced, and the refreshing feeling is strong. The active ingredients are those that can be enjoyed with almost unchanged coffee.

Further, by reducing the high-molecular weight black-brown component, there is also an advantage that the coffee does not become cloudy for a long time, and becomes a coffee that can be stored to some extent.

[Brief description of the drawings]

FIG. 1 is a sectional view of a coffee maker showing one embodiment of the present invention.

FIG. 2 is an enlarged view of a filter unit.

FIG. 3 is a cross-sectional view of a siphon-type coffee maker showing another embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Coffee bean 2 Net or paper filter 3 Extraction part 4 Water tank 5 Heater 6 Pipe 7 Filter part 8 Adsorbent 9 Guide 11 Filter part 12 Coffee beans

Claims (1)

(57) [Claims] 1. A coffee maker for extracting ground coffee beans by bringing drip or siphon into contact with hot water, wherein the coffee brewer is used as an adsorbent as a high-molecular black-brown component as a defective component of coffee (high-purity obtained by liquid chromatography). A coffee maker using activated carbon whose average pore radius is distributed in the vicinity of 30 to 100 ° for the component on the molecular side, and a filter section containing the adsorbent is detachably provided below the coffee extraction section.