TW200421984A - Ginger coffee and ginger coffee smoothie - Google Patents

Ginger coffee and ginger coffee smoothie Download PDF

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Publication number
TW200421984A
TW200421984A TW93115068A TW93115068A TW200421984A TW 200421984 A TW200421984 A TW 200421984A TW 93115068 A TW93115068 A TW 93115068A TW 93115068 A TW93115068 A TW 93115068A TW 200421984 A TW200421984 A TW 200421984A
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TW
Taiwan
Prior art keywords
coffee
cup
ginger
smoothie
pour
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Application number
TW93115068A
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Chinese (zh)
Inventor
mei-juan Jiang
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mei-juan Jiang
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Publication date
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Priority to TW93115068A priority Critical patent/TW200421984A/en
Publication of TW200421984A publication Critical patent/TW200421984A/en

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Abstract

The present invention relates to a ginger coffee and a ginger coffee smoothie, in which petals of fresh ginger are added into ground coffee so that the fragrance of ginger can be dissolved into coffee and coffee smoothie. Coffee has a heavy flavor and ginger has only light fragrance. The present invention resolves the technical problem regarding how to endow well-scented coffee with ginger with light fragrance.

Description

200421984 伍、 中文發明摘要： 一種新口味的咖啡及咖啡冰沙，係將新鮮的野薑花花瓣加入研磨咖啡 中，使野薑花的花香能溶入咖_及咖°养冰沙中。咖。非屬重口味，野薑花僅'、炎 淡清香，如何使淡淡清香的野薑花能溶入+啡中，讓做出來的咖啡能擁有咖 啡的香醇及野薑花淡淡的清香，為本發明所欲解決之技術問題。 陸、 英文發明摘要：無 柒、 指定代表圖：無 (一） 本案指定代表圖為：第（）圖。 (二) 本代表圖之元件代表符號簡單說明： 3 捌、本案若有化學式時，請揭示最能顯示發明特徵的化學式： 無 玖、發明說明： 【發明所屬之技術領域】 更特別關於一種有花200421984 Wu, Chinese Abstract of the Invention: A new flavor of coffee and coffee smoothies is the addition of fresh wild ginger flower petals to ground coffee, so that the floral aroma of wild ginger flowers can be dissolved into coffee and coffee smoothies. coffee. Non-heavy flavor, wild ginger flower is only ', light and fragrant. How to make the lightly fragrant wild ginger flower dissolve in + brown, so that the coffee produced can have the aroma of coffee and the light fragrance of wild ginger flower. The technical problem to be solved by the invention. Lu, English Abstract of the Invention: None 柒, Designated Representative Map: None (1) The designated representative map in this case is: (). (2) Brief description of the representative symbols of the components in this representative diagram: 3) If there is a chemical formula in this case, please disclose the chemical formula that can best show the features of the invention: No, the description of the invention: [Technical field to which the invention belongs] More specifically, there is a flower

本發明係關於一種新口味的咖啡及咖啡冰沙·, 香味的咖啡及咖啡冰沙。 【先前技術】 如香草拿鐵·榛果拿鐵， 一般的研磨咖啡，多是直接加入萃取花露， 本發明則使用新鮮花瓣。 【發明内容】 一般的咖啡加入的以奶油球居多，野薑花+ 鮮奶，再加入新鮮野薑花花瓣，讓咖啡散發淡淡的夭用新鮮的100%純 野薑花僅淡淡清香，f以特殊方式調配，才不會把‘从加非屬重口味， 啡中，經多次試驗結果，發現需將野薑花花蕊去則b的苦味帶入咖 古除，亚將花朵打碎，效果 3 ㈠熱野薑花咖啡:先備250ml的杯子，再加入果糖(繞杯子約 〜10圈)’其次將6朵新鮮的野薑花花朵去除花蕊，用機器 、碎’倒入杯子中，然後將杯子放在咖啡研磨機上按u 人（約9· 2克)，待咖啡滴入後，把糖攪散，再把純天然鮮奶 約100ml)打泡倒入杯中注滿，触上一朵野墓花花朵點 辍。 ()冰野量化咖啡：先備350ml的杯子，倒入果糖(繞杯緣12 圈），其次將8朵新鮮野薑花去花蕊，放入機器打碎，倒入 杯中，再將杯子放在咖啡機上按h 5次，待咖啡滴盡，把糖 攪散，再將純天然鮮奶（約100ml)打泡後，倒入杯中約7分 滿，再加入冰塊即完成。 (三）野薑花咖啡冰沙：先備一個小杯子和5_的杯子，把小 杯子放在咖啡機上按一次（約9克)，再加入少許鮮奶。 500ml的杯子放入野薑花3朵，奶精粉2大匙拿鐵粉l 5 大匙，果糖1盎斯，再把研磨咖啡倒入5〇〇ml的杯子攪拌均 勻，再將冰沙機加入3大勺（250克）的冰塊，然後將拌好的 咖啡倒入冰沙機中，一起打成冰沙即完成。 【圖式簡單說明】無 拾、申請專利範圍： 1·種新口味的咖啡及咖啡冰沙，包括： 野薑花咖啡及野薑花咖啡冰沙使用的材料，製作方法，調配比例。 2·野薑花咖啡使用的材料包括新鮮的野薑花花瓣，100%新鮮鮮奶，特調綜合 °加啡豆，果糖。The present invention relates to a new flavor of coffee and coffee smoothie, and flavored coffee and coffee smoothie. [Previous technology] For example, vanilla latte and hazelnut latte, the ordinary ground coffee is mostly directly added to the extracted flower, and the present invention uses fresh petals. [Summary of the content] Generally coffee is added with cream balls, wild ginger flower + fresh milk, and then fresh wild ginger flower petals are added to make the coffee faint. Fresh 100% pure wild ginger flower is only slightly fragrant. Mixing in a special way will not bring 'from Jiafei's heavy taste, brown, and after several experiments, it was found that the bitterness of wild ginger flower stamen b must be brought into Kagu, and the flower will be broken. The effect is 3 ㈠Hot Ginger Coffee: Prepare a 250ml cup, then add fructose (about ~ 10 circles around the cup) 'Second, remove 6 fresh wild ginger flowers and remove the stamens. Pour into the cup with a machine and crush. Place the cup on the coffee grinder and press the person (about 9.2 grams). After the coffee is dripped in, stir the sugar and pour 100ml of natural fresh milk into the cup. A wild tomb flower is dotted. () Icefield quantitative coffee: prepare a 350ml cup and pour fructose (12 circles around the edge of the cup), then remove 8 fresh wild ginger flowers into the stamen, break into the machine, pour into the cup, and then place the cup Press h 5 times on the coffee machine, wait for the coffee to drip, stir the sugar, and froth the pure natural milk (about 100ml), pour it into the cup for about 7 minutes, and add ice cubes to complete. (3) Ginger coffee smoothie: Prepare a small cup and 5_ cup, put the small cup on the coffee machine and press it once (about 9 grams), then add a little fresh milk. Put 3 wild ginger flowers in a 500ml cup, 2 tablespoons of powdered milk, 5 tablespoons of latte powder, 1 oz of fructose, and pour the ground coffee into a 500ml cup and stir well. Add 3 tablespoons (250 grams) of ice cubes, then pour the blended coffee into the smoothie machine and beat together to make a smoothie. [Schematic description] None, patent application scope: 1. A new flavor of coffee and coffee smoothie, including: materials used in wild ginger coffee and wild ginger coffee smoothie, production methods, and blending ratios. 2. Ginger flower coffee uses fresh wild ginger flower petals, 100% fresh milk, special and comprehensive ° plus brown beans, fructose.

Claims (1)

㈠熱野薑花咖啡:先備250ml的杯子，再加入果糖(繞杯子約 〜10圈)’其次將6朵新鮮的野薑花花朵去除花蕊，用機器 、碎’倒入杯子中，然後將杯子放在咖啡研磨機上按u 人（約9· 2克)，待咖啡滴入後，把糖攪散，再把純天然鮮奶 約100ml)打泡倒入杯中注滿，触上一朵野墓花花朵點 辍。 ()冰野量化咖啡：先備350ml的杯子，倒入果糖(繞杯緣12 圈），其次將8朵新鮮野薑花去花蕊，放入機器打碎，倒入 杯中，再將杯子放在咖啡機上按h 5次，待咖啡滴盡，把糖 攪散，再將純天然鮮奶（約100ml)打泡後，倒入杯中約7分 滿，再加入冰塊即完成。 (三）野薑花咖啡冰沙：先備一個小杯子和5_的杯子，把小 杯子放在咖啡機上按一次（約9克)，再加入少許鮮奶。 500ml的杯子放入野薑花3朵，奶精粉2大匙拿鐵粉l 5 大匙，果糖1盎斯，再把研磨咖啡倒入5〇〇ml的杯子攪拌均 勻，再將冰沙機加入3大勺（250克）的冰塊，然後將拌好的 咖啡倒入冰沙機中，一起打成冰沙即完成。 【圖式簡單說明】無 拾、申請專利範圍： 1·種新口味的咖啡及咖啡冰沙，包括： 野薑花咖啡及野薑花咖啡冰沙使用的材料，製作方法，調配比例。 2·野薑花咖啡使用的材料包括新鮮的野薑花花瓣，100%新鮮鮮奶，特調綜合 °加啡豆，果糖。 3·野〜量化咖啡冰沙使用的材料包括新鮮的野薑花花瓣，100%新鮮鮮奶，特調 综合咖啡豆，奶精粉，拿鐵粉，果糖。 ’ °° 4·製作方法及調配比例： (1) 熱野薑花咖啡：先備250ml的杯子，再加入果糖(繞杯子約8〜1〇 圈），其次將6朵新鮮的野薑花花朵去除花蕊，用機器打碎，倒入杯 子中，然後將杯子放在咖啡研磨機上按丨· 2次（約9· 2克)，待咖啡滴 入後，把糖稅散，再把純天然鮮奶（約l〇〇ml)打泡倒入杯中注滿再 放上一朵野薑花花朵點綴。 ’ (2) 冰野薑花咖啡：先備35〇ml的杯子，倒入果糖(繞杯緣12圈），其 次將8朵新鮮野薑花去花蕊，放入機器打碎，倒入杯中，再將杯子放Φ 在咖啡機上按1.5次，待咖徘滴盡，把糖擾散，再將純天然鮮奶（約 l〇〇ml)打泡後，倒入杯中約7分滿，再加入冰塊即完成。 ⑶野薑花咖啡冰沙：先備一個小杯子和5〇〇ml的杯子，把小杯子 放在^啡機上按-次(約9克)，再加人少許鮮奶。的杯子放 入野薑花3朵，奶精粉2大匙，拿鐵粉L 5大匙，果糖i盎斯，再把研 磨咖啡倒入500ml的杯子授拌均勻，再將冰沙機加入3大勺（25〇克） 的冰塊，然後將拌好的咖啡倒入冰沙機中，一起打成冰沙即完成。 拾壹、圖式：無 5㈠Hot Ginger Coffee: Prepare a 250ml cup, then add fructose (about ~ 10 circles around the cup) 'Second, remove 6 fresh wild ginger flowers and remove the stamens. Use a machine and crush' into the cup, then Place the cup on the coffee grinder and press U (about 9.2 grams). After the coffee is dripped in, stir the sugar and pour 100ml of pure natural milk into the cup. Blooming wild tomb flowers. () Icefield quantitative coffee: prepare a 350ml cup and pour fructose (12 circles around the edge of the cup), then remove 8 fresh wild ginger flowers into the stamen, break into the machine, pour into the cup, and then place the cup Press h 5 times on the coffee machine, wait for the coffee to drip, stir the sugar, and froth the pure natural milk (about 100ml), pour it into the cup for about 7 minutes, and add ice cubes to complete. (3) Ginger coffee smoothie: Prepare a small cup and 5_ cup, put the small cup on the coffee machine and press it once (about 9 grams), then add a little fresh milk. Put 3 wild ginger flowers in a 500ml cup, 2 tablespoons of powdered milk, 5 tablespoons of latte powder, 1 oz of fructose, and pour the ground coffee into a 500ml cup and stir well. Add 3 tablespoons (250 grams) of ice cubes, then pour the blended coffee into the smoothie machine and beat together to make a smoothie. [Schematic description] None, patent application scope: 1. A new flavor of coffee and coffee smoothie, including: materials used in wild ginger coffee and wild ginger coffee smoothie, production methods, and blending ratios. 2. Ginger flower coffee uses fresh wild ginger flower petals, 100% fresh milk, special and comprehensive ° plus brown beans, fructose. 3. Wild ~ Quantitative Coffee Smoothie uses fresh wild ginger flower petals, 100% fresh milk, special blended coffee beans, creamer powder, latte powder, and fructose. '°° 4 · Production method and blending ratio: (1) Hot Wild Ginger Coffee: Prepare a 250ml cup, add fructose (about 8 ~ 10 circles around the cup), and then 6 fresh wild ginger flowers Remove the stamens, break it with a machine, pour it into a cup, then place the cup on the coffee grinder and press 丨 · 2 times (about 9.2 grams). After the coffee is dripped in, disperse the sugar and then pure the natural Frozen fresh milk (about 100ml) is poured into a cup and filled with a flower of wild ginger flower. '(2) Ice Wild Ginger Coffee: Prepare a 350ml cup and pour fructose (12 circles around the edge of the cup), then remove 8 fresh wild ginger flowers to the stamens, place them in a machine and break them into the cup , Then put the cup Φ 1.5 times on the coffee machine, wait for the coffee to drip, scatter the sugar, froth the pure natural fresh milk (about 100ml), pour into the cup about 7 minutes full , And then add ice cubes to complete. (3) Ginger flower coffee smoothie: Prepare a small cup and a 500ml cup, place the small cup on the coffee machine and press it once (about 9 grams), then add a little fresh milk. 3 cups of wild ginger flower, 2 tablespoons of creamer powder, 5 tablespoons of latte powder, 5 ounces of fructose, pour ground coffee into a 500ml cup and mix well, then add the smoothie machine to 3 A large spoon (250 grams) of ice cubes, then pour the blended coffee into the smoothie machine and beat together to make a smoothie. First, schema: None 5
TW93115068A 2004-05-26 2004-05-26 Ginger coffee and ginger coffee smoothie TW200421984A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102160889A (en) * 2010-02-08 2011-08-24 财团法人生物技术开发中心 Extract, composition, and use of overground part of hedychium coronarium koenig
US10561700B2 (en) 2010-02-08 2020-02-18 Development Center For Biotechnology Use of overground part of Hedychium coronarium Koenig in reducing blood glucose; extracts and compositions of overground part of Hedychium coronarium Koenig and their uses

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102160889A (en) * 2010-02-08 2011-08-24 财团法人生物技术开发中心 Extract, composition, and use of overground part of hedychium coronarium koenig
CN102160889B (en) * 2010-02-08 2013-05-15 财团法人生物技术开发中心 Extract, composition, and use of overground part of hedychium coronarium koenig
US10561700B2 (en) 2010-02-08 2020-02-18 Development Center For Biotechnology Use of overground part of Hedychium coronarium Koenig in reducing blood glucose; extracts and compositions of overground part of Hedychium coronarium Koenig and their uses

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