KR101712664B1 - A blender and mixing vessel for forming coffee and manufacturing method - Google Patents

Abstract

The present invention optimizes the quality and taste of the foamed coffee by using a container formed with a size of 3 mm to 5 mm, which is obtained by subtracting the diameter of the container from the diameter of the roof at the height of the point where the roof and the separating member of the blender are connected. A bubble coffee blender and a dedicated container which can satisfy both the uniformity of the foam amount of the foam, the stabilization of the foam keeping after the production, the time for the foam to crack, and the taste preference.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a bubble coffee manufacturing apparatus having a blender and a dedicated container,

The present invention relates to an apparatus for manufacturing a frothy coffee having a blender and a dedicated container. More specifically, the present invention relates to an apparatus for manufacturing a frothy coffee by providing a gap between a roof and a container at a predetermined interval, And a blender and a dedicated container capable of bringing about a cosmetic effect, and a method of manufacturing foam coffee using the same.

Common americano coffee that is distributed on the market is a beverage that is diluted with espresso in water and enjoyed by many people. But those who are unfamiliar with the bitter and sour taste of coffee, Sometimes it is reluctant.

The espresso coffee machine used in home or office refers to a device that extracts coffee ground liquid by spraying high pressure water to the coffee powder. In the coffee espresso coffee machine extracted from the home espresso coffee machine, crema does not occur, It may come out.

In this case, Crema is a floating foam layer on top of the coffee, which serves to preserve the mysterious taste and aroma of coffee, but in Americano coffee, the coffee extracted from the espresso coffee machine is diluted in water, And the taste and flavor of the coffee can not be felt properly.

The state in which the liquid or solid surrounds the gas in the inside or the surface of the liquid or solid is referred to as a bubble and a state in which the gas is isolated by a thin film of liquid or solid, Collectively, they are usually called bubbles.

Conventional methods of forming conventional bubbles when manufacturing beverages such as latte, cappuccino, and mojayato are mainly focused on brewing frozen milk in a form of high-temperature steam spray and adding coffee liquid.

However, in the case of frothy coffee, ice and espresso are put into a special container and artificially shaken or bubbled by using a blender, which requires considerable manpower and time. Therefore, it is necessary to stir for a long time using a blender for coffee. In order to form bubbles, it is necessary to mix the contents well, fine air should be introduced into the contents well during blending, If flooded or poured, hygiene problems may occur.

In addition, there is a problem that it is difficult to produce high-quality bubbles which are not made by a coffee maker, produced in a normal household, quality is not uniform, and the production and retention of unwanted bubbles are considerably reduced, It is impossible to select the quality (kind and solubility of coffee).

Studies on the formation of crema in the coffee extracted from espresso coffee machines are still insufficient and need to be studied.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object of the present invention is to provide a blender which uses a container having a height of a vessel at a point where a roof and a separating member are connected to each other, A blender and a dedicated container capable of satisfying both the quality and taste of the foam coffee, the uniformity of the amount of foam at the time of manufacture, the stabilization of the foam stability after manufacture, the time at which cracks occur in the foam and the taste preference And an object of the present invention is to provide a bubble coffee manufacturing apparatus and a manufacturing method of bubble coffee using the same.

According to an aspect of the present invention, there is provided an apparatus for manufacturing a frothy coffee having a blender and a dedicated container. The apparatus includes a main body having a motor therein, a drive shaft connected to the motor and rotating, A plurality of blade receivers arranged in a protruding manner and arranged to protrude upward from the outer circumferential surface of the roof, a blade receiver coupled to the drive shaft, a roof formed to be convex upward to cover the blade receiver from above, A blender comprising a cover formed thereon; (D), which is the diameter of the container, at a point height at which the roof and the spacing member are connected when the separating member touches the bottom of the container, has a space capable of accommodating the blender and has a smaller diameter in the downward direction A container having a clearance (G) of a size less than the diameter of the roof, the container having a size between 3 mm and 5 mm; And a control unit.

Further, the height of the spacing member is 15 mm to 16 mm, and the blade receiver is installed at a distance of 6 mm to 8 mm from the bottom of the container.

The blender may further include at least two protrusions protruding at 3 mm to 5 mm at a point where the roof and the spacing member are connected to each other; And further comprising:

According to another aspect of the present invention, there is provided a method of manufacturing a foamed coffee using a bubble coffee manufacturing apparatus having a blender and a dedicated container, Making a liquid mixture of the extracted liquid coffee and water; Introducing the mixed contents into a container; And blending the blender while keeping the clearance (G) at 3 mm to 5 mm.

According to the apparatus for producing a frothy coffee with a blender and a dedicated container of the present invention and the method for producing a frothy coffee using the same, uniform quality of the frothy coffee can be maintained. Above all, anyone can easily make a bubbley coffee, It is possible to reduce the sour taste and at the same time to maximize the sweetness, the fine flavor and the softness of the taste, so that the coffee can be enjoyed more easily.

In addition, the bubble coffee containing the fine bubbles produced by the present invention has a reduced primary coffee taste such as bitter taste and sour taste due to the fine bubbles, and a secondary taste such as a rich taste, a sweet taste, a sweet taste, The taste can be felt and diversity can be sought for the taste of the drink.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a perspective view showing a blender and a dedicated container for bubble coffee according to the present invention; Fig.
FIG. 2 is a perspective view of the bubble coffee blender of FIG.
Fig. 3 is a schematic view showing the blender for bubble coffee of Fig. 2 being enclosed in a dedicated container; Fig.
4 is a view showing changes in the amount of foam according to the container type according to the embodiment of the present invention.
5 is a perspective view illustrating a blender and a dedicated container for bubble coffee according to another embodiment of the present invention.

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings. The embodiments of the present invention may be modified into various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to enable those skilled in the art to more fully understand the present invention. Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals. Further, detailed descriptions of well-known functions and configurations that may be unnecessarily obscured by the gist of the present invention are omitted.

First, as shown in FIG. 1, the apparatus for producing a frothy coffee with a blender and a dedicated container according to the present invention comprises a container 200 containing contents and containing a blender 100, And a Blender 100 for controlling the Blender.

The blender 100 includes a body 110 having a motor (not shown) and a battery (not shown) for driving the motor, a drive shaft 120 connected to the motor of the body 100 and rotating, And a lid 130 for covering the blade receiver 140 from above. As shown in FIG.

In this case, the axis of the motor built in the main body 100 of the blender 100 is connected to be rotated together with the drive shaft 120, and the portion where the drive shaft 120 is exposed from the main body 100 is packed A front portion of the main body 110 in which the battery and the motor are installed is integrally formed with no seam, so that the watertightness to the inside of the main body 100 can be maintained.

The blade receiver 140 is formed in a circular shape and coupled with the driving shaft 120 to be rotated together with the motor. A plurality of blades 141 are projected in a semicircular shape about a central rotation axis of the blade receiver 140 .

In this case, as the diameter of the protruded semicircle increases, the contact area with the contents becomes larger, so that the blending effect is excellent. However, if the blade 141 is too large, the resistance of the contents during high- The size of the blade receiver 140 and the blade 141 may be adjusted to a suitable range since the diameter of the blade receiver 140 is too large to be used even if the diameter of the blade receiver 140 is too small. .

In this case, the lid 130 includes a roof 131 formed to cover the blade 141 from above the blade receiver 140, and a plurality of spaced apart projections 131 spaced from the bottom of the container 200 And the member 132 is formed intermittently at the lower end (the drawing direction).

The roof 131 is convex upward to form a turbulent flow, thereby ensuring efficient blending, preventing the contents from being detached from the container 200, and preventing the risk of damaging the human body due to the blades 141 There is a reduction effect.

The container 200 has a space capable of accommodating the blender 100 and is formed in a cylindrical shape and has a smaller diameter in the lower side (direction of the drawing), wherein the diameter of the bottom is somewhat larger than the diameter of the lid 130 .

2, when the contents to be blended are inserted into the container 200 and battery power is applied to the motor after the blender 100 is introduced into the container 200, So that the contents can be crushed by the rotation of the blade receiver 140 to generate bubbles.

In detail, when the blender 100 is bumped by the container 200 containing the contents, the blade receptacle 140 is spaced apart from the bottom of the container 200 by the spacing member 132 It is subjected to high-speed rotation and is affected by the roof 131 formed to be convex upward, so that turbulent flow is generated to generate bubbles.

In this case, when the contents are crushed and foam is generated by the rotation of the blades 141, a part of the foam flows into the upper convex surface of the roof 131 again, while a part of the foam flows to the outside of the lid 130 And forms a flow path that moves upward on the wall surface of the container 200.

The present invention is characterized by a blender and a special container for generating foam of foam coffee, wherein espresso, which is a material of foam coffee, is mixed with water in the container 200, and foam is produced by the blender 100 Examples of the present invention which are optimized for quality and taste are shown in the following table.

In detail, in order to optimize the quality and taste of the foam coffee, which is an effect of the present invention, 1. the uniformity of the amount of foam during manufacture, 2. the stabilization of bubble retention after manufacture, 3. the time during which cracks occur in the foam, and Experiments were conducted to derive taste preference.

3, the container 200 can be divided into a bottom diameter D and a bottom diameter D '. In the present invention, the bottom diameter D' is a diameter of the bottom of the container 200 And the lower diameter D is defined by the height of the container 200 at the point where the roof 131 and the spacing member 132 are connected when the spacer 132 of the blender 100 touches the bottom of the container 200 ). ≪ / RTI > The clearance G can be regarded as a difference between the diameter of the roof 131 and the bottom diameter D of the vessel 200.

Also, the diameter of the roof 131 is 5 cm, the diameter of the blade receiver 140 is 3.6 cm, the distance is 6 mm to 8 mm from the bottom of the container, and the height of the spacer 132 is 15 mm to 16 mm The experiment was carried out.

In this case, when the installation height of the blade receiver 140 is higher than 8 mm, the stability of the solution deteriorates and the solution detaches or forms uneven bubbles. On the other hand, when the installation height is less than 6 mm, safety is poor. It was judged to be difficult.

In Table 1 of the following embodiments, the container type is A to E type, A type is 2 mm, B type is 4 mm, C type is 6 mm, D type is 7 mm, and E type has a gap (G) of 8 mm . Blender types 1 and 2 were used, and types 1 and 2 were used to examine the extent of bubble deviation as different blenders with similar performance of different products. Based on the sensory evaluation of the professional barista according to each example Panel 1, 2, and 3 were examined for their preference, and their rankings were reflected, and then the summed average was obtained.

In Table 1, the bubble level was measured as the change in the amount of foam after the manufacture of the foam coffee, and the change in the amount of foam from 1 minute to 10 minutes after the preparation was indicated as the foam height in the container (200).

<Examples>

Example Container type Blender Type Bubble maintenance level survey Initial crack initiation time (min) Stabilization time
(minute) Preference research 1 minute 2 minutes 3 minutes 4 minutes 5 minutes 6 minutes 7 minutes 8 minutes 9 minutes 10 minutes panel
One panel
2 panel
3 Preferential summation One A One 15 16 16 15 15 15 15 15 14 14 11 3 2 2 2 2.0 2 B One 18 20 20 22 20 19 19 19 18 18 10 4 One 3 One 1.7 3 C One 30 30 30 32 31 29 28 28 27 25 3 4 3 One 3 2.3 4 D One 20 20 18 18 18 17 16 16 16 15 7 5 4 4 4 4.0 5 E One 25 22 25 25 25 24 23 22 21 20 8 5 5 5 5 5.0 6 A 2 11 19 19 19 19 18 18 18 18 17 3 5 2 2 One 1.7 7 B 2 17 20 20 20 20 19 19 19 18 18 11 5 One One 3 1.7 8 C 2 29 36 36 34 33 32 31 31 29 28 2 3 3 3 2 2.7 9 D 2 16 18 18 18 16 16 15 15 15 15 11 4 4 5 4 4.3 10 E 2 19 19 20 19 18 18 17 16 15 15 5 3 5 4 5 4.7 11 A One 19 22 22 21 21 20 19 19 19 19 2 3 2 One 2 1.7 12 B One 20 23 23 23 22 21 20 20 20 20 11 3 One 3 3 2.3 13 C One 24 35 35 34 32 31 29 29 28 28 One 3 3 2 One 2.0 14 D One 12 14 13 13 13 12 12 11 11 11 11 2 5 5 4 4.7 15 E One 14 15 15 14 14 13 13 13 13 12 11 3 4 4 5 4.3 16 A 2 10 15 15 16 16 16 15 15 15 14 3 6 3 2 2 2.3 17 B 2 12 18 19 19 19 18 18 18 18 17 11 5 2 One One 1.3 18 C 2 19 30 35 35 30 30 29 27 26 25 3 4 One 3 3 2.3 19 D 2 11 13 13 12 12 11 11 10 10 10 8 3 4 4 5 4.3 20 E 2 14 15 15 14 13 13 12 11 10 10 8 3 5 5 4 4.7 21 A One 13 17 18 18 17 17 17 17 17 16 7 4 2 2 3 2.3 22 B One 15 19 20 20 19 18 18 18 18 17 11 4 One One One 1.0 23 C One 27 35 37 35 34 32 31 30 28 28 3 3 3 4 2 3.0 24 D One 13 16 16 16 15 15 15 15 15 14 8 4 5 3 5 4.3 25 E One 15 16 15 15 15 14 14 14 13 12 8 2 4 5 4 4.3 26 A 2 16 17 17 16 16 16 16 15 15 15 4 3 3 4 4 3.7 27 B 2 18 21 20 19 19 19 19 19 18 18 11 3 2 One One 1.3 28 C 2 25 31 35 32 30 29 27 26 26 25 3 3 One 3 2 2.0 29 D 2 17 18 18 18 17 17 16 16 16 15 2 4 4 5 5 4.7 30 E 2 16 19 20 20 19 19 18 18 17 17 7 4 5 2 3 3.3

As can be seen from the above embodiment, the following conclusions are derived based on the table of the embodiment.

1. Uniformity of bubble amount after production

The uniformity of the foam volume can be seen as a variation in the amount of foam production and can be derived from a survey of the level of foam maintenance measured every minute of the above table which determines whether the same amount of foam can be produced at all times during manufacture, If the amount of foam is too small or too much is produced, it becomes inconsistent.

Table 2 and Fig. 4 below show the average value of the change of the foam amount by the container type every hour.

Vessel
type 1 minute 2 minutes 3 minutes 4 minutes 5 minutes 6 minutes 7 minutes 8 minutes 9 minutes 10 minutes A 14.00 17.67 17.83 17.50 17.33 17.00 16.67 16.50 16.33 15.83 B 16.67 20.17 20.33 20.50 19.83 19.00 18.83 18.83 18.33 18.00 C 25.67 32.83 34.67 33.67 31.67 30.50 29.17 28.50 27.33 26.50 D 14.83 16.50 16.00 15.83 15.17 14.67 14.17 13.83 13.83 13.33 E 17.17 17.67 18.33 17.83 17.33 16.83 16.17 15.67 14.83 14.33

Table 3 below shows the maximum height and minimum height for each type of container, and also shows the deviation by subtracting the minimum height from the maximum height.

Container type Maximum height Minimum height Foam amount variation A 17.83 14.00 3.83 B 20.50 16.67 3.83 C 34.67 25.67 9.00 D 16.50 13.33 3.17 E 18.33 14.33 4.00

In case of container type C, which has the largest deviation, it was found that the amount of foam was deviated so much that it was not suitable for the production of foam coffee.

2. Stabilization of bubble maintenance after manufacturing

The stabilization time of the foam represents the time at which the foam amount becomes maximum after the production of the foam coffee. Therefore, the average and deviation of stabilized time values can be derived for each container type as shown in Table 4 below.

Container type Stabilization average Stabilization deviation A 4.00 3.00 B 4.00 2.00 C 3.33 1.00 D 3.67 3.00 E 3.33 3.00

The average of the stabilization time, ie, the average time to maximum bubble, showed similar results, and the stability types B and C were relatively stable.

3. Time the bubble cracks

The first time a crack occurs is closely related to the taste and taste of the coffee, and the longer the time the crack occurs, and the less the deviation of the crack time, the better the quality. Therefore, the average and deviation of the crack occurrence time values can be derived for each container type as shown in Table 5 below.

Container type Initial crack Crack variation A 5.00 9.00 B 10.83 1.00 C 2.50 2.00 D 7.83 9.00 E 7.83 6.00

It was found that the container type B was the best in the average and deviation of the crack occurrence time values, and the container types D and E had a long time to crack but a large deviation.

4. Preference of taste

Based on the sensory evaluation of the three professional baristas for the selection of the most preferred foam coffee, it is shown in Table 6 below, the container type B is the first place, A and C are the following positions, And the preference was relatively low.

Container type The best average (rank) A 2.28 B 1.56 C 2.39 D 4.39 E 4.39

Therefore, when the evaluation results are summarized as shown in Table 7 below,

Container type Clearance (G) Foam uniformity Stabilization deviation Cracking Choi, Choi A About 2mm ○ - X 2 B About 4mm ○ ○ ○ One C About 6mm X ○ X 2 D About 7mm ○ - - 4 E About 8mm ○ - - 4

In container type C, there was a problem of uniformity of foam, and there was a problem of bubble stabilization deviation in container types A, D and E. However, it was found that the best quality was obtained from the container type B which received good evaluation in all items.

In the blender and the special container for the foam coffee according to the present invention, it was possible to obtain a relatively stable and delicious foam coffee with a clearance (G) of between 3 mm and 5 mm.

That is, when the clearance (G) is less than 2 mm or more than 6 mm, there is a disadvantage in stabilization and cosmetic appearance due to uniformity of foams and occurrence of cracks.

Therefore, as shown in FIG. 5, at least two protrusions 133 of 3 mm to 5 mm may be provided at a point where the roof 131 and the spacing member 132 are connected to each other.

A method of manufacturing foamed coffee using a blender for foam coffee and a dedicated container includes the steps of extracting liquid coffee, making a liquid mixture of extracted liquid coffee and water, injecting the mixed contents into a container 200, And blending the blender 100 in the container 200 for a specific time while maintaining the clearance G at 3 mm to 5 mm. After that, I put the frozen coffee in the ice cup.

Therefore, the advantage to be obtained through the proposed manufacturing method is that, when viewed industrially, the uniform quality of the bubble coffee can be maintained and, above all, the bubble coffee can be easily made by anyone. In addition, when viewed from the consumer's standpoint, the bitterness and sourness are reduced, and at the same time, the sweetness, the sweet flavor and the softness of the taste are maximized, and coffee is more enjoyable.

The embodiments of the apparatus for producing a frothy coffee with a blender and the dedicated container and the method for producing a frothy coffee using the same according to the present invention are merely illustrative and those skilled in the art It will be appreciated that various modifications and equivalent embodiments are possible. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

100: Blender 110: Body
120: drive shaft 130: cover
131: Roof 132:
133: protrusion 140: blade receptor
141: blade 200: container

Claims (5)

A main body 110 having a built-in motor,
A driving shaft 120 connected to the motor and rotating,
A blade 141 for crushing the contents is arranged to protrude upwards in a semicircular shape, a blade receiver 140 coupled to the drive shaft 120,
A roof 131 formed to be convex upward to cover the blade receiver 140 from above and a spacing member 132 projecting downward from the outer circumferential surface of the roof 131 so as to be spaced apart from the bottom of the container 200 (Not shown)
A blender 100 comprising;
The roof 131 and the spacing member 132 are spaced apart from each other when the spacer 132 contacts the bottom of the container 200. The distance between the roof 131 and the spacer 132, (200) having a clearance (G) of 3 mm to 5 mm, which is a height obtained by subtracting the lower diameter (D) of the container (200) from the diameter of the roof (131)
Wherein the bubble producing device comprises a blender and a dedicated container. The method according to claim 1,
The height of the spacing member 132 is 15 mm to 16 mm,
Wherein the blade receptacle (140) is installed at a distance of 6 mm to 8 mm from the bottom of the container.
The method according to claim 1,
The blender (100)
At least two protrusions 133 protruding at 3 mm to 5 mm at a point where the roof 131 and the spacing member 132 are connected to each other;
Wherein the bubble producing device further comprises a blender and a dedicated container.
Extracting liquid coffee;
Making a liquid mixture of the extracted liquid coffee and water;
Introducing the mixed contents into a container 200;
Blending the blender (100) of claim 3 into the container (200) while maintaining the clearance (G) at 3 mm to 5 mm;
Wherein the bubble coffee is produced by a method comprising the steps of: delete

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