TW201505552A - Process of making iced coffee and method thereof - Google Patents

Abstract

The present invention relates to a process of making iced coffee and method thereof, which is first to brew the hot coffee; then, the hot coffee is subjected to heat exchange through a cooling device, so the hot coffee is cooled as cold coffee but preserving the original coffee strength; adding iced milkshake with bubbles by stirring or shaking to become iced coffee without ice cubes. Thus, the coffee may preserve the original strength and flavor and may not be diluted by adding ice cubes. Moreover, because there is no interference from ice cubs in coffee, the added iced milkshake may form a complete milk bubble layer on top of the coffee. Therefore, the present invention may achieve the practical progressivity for making iced coffee quickly and preserving its flavor and strength, and covering with a complete milk bubble layer to enhance the flavor and appearance.

Description

Process for ice coffee and method thereof

The invention provides an ice coffee, in particular to an ice coffee process and a method thereof for producing iced coffee quickly and retaining its mellow alcohol concentration and covering the entire milk foam layer to enhance taste and appearance.

In general, the taste of coffee depends on the quality of the coffee beans. The ratio of coffee beans to hot water also has a certain degree of influence. If the hot water is added too much during brewing, the coffee concentration will drop. , thereby destroying the overall taste of the coffee.

The temperature of the freshly brewed coffee is quite high (about 75~100 degrees), and the general public does not like all the hot coffee, especially when the weather is hot, the general public's willingness to drink is even lower, so generally Volkswagen or vending shop families use the ice-cooling method to cool the coffee, and the ice-cooling method is used to directly add ordinary ice to the coffee to exchange heat between the coffee and the ice, thereby rapidly reducing the temperature of the coffee. However, because the temperature of the coffee just brewed is quite high, if you want to cool it, you need to add about the same amount or more ice cubes with coffee, and the ice cubes will melt into water after heat exchange with coffee. As the concentration of coffee decreases and the overall taste is destroyed, and the ice cubes do not necessarily dissolve completely, the ice will float on the coffee, so that when the coffee is stirred, the ice will be hindered by the inconvenience or unevenness of the stirring. When making a coffee covered with milk foam such as cappuccino or latte, it will be hindered by ice, and the milk foam will not be evenly covered, which will destroy the milk foam and the overall beauty.

Therefore, how to solve the above problems and deficiencies in the above-mentioned applications, that is, the inventors of the present invention and those involved in the industry are eager to study the direction of improvement.

Therefore, the inventors of the present invention have collected the relevant materials in view of the above-mentioned deficiencies, and through various evaluations and considerations, through continuous trial and modification, the production of the iced coffee is quickly designed to maintain its mellow alcohol concentration and cover the entire milk foam layer. An inventor of an ice coffee process and method for improving taste and appearance.

The main object of the present invention is to rapidly reduce the temperature of the coffee but maintain its taste and concentration.

Still another primary object of the present invention is to form a milk foam layer that is aesthetically pleasing and has a mouthfeel.

In order to achieve the above object, the present invention exchanges hot coffee brewed with hot water with a cooling device, and the heat exchange mode is performed by direct contact of the cooling device with hot coffee for heat exchange, or by a cooling device. A heat transfer container for heat coffee is used for heat exchange, thereby performing physical cooling means such as chilling or condensation on the hot coffee, so that the hot coffee is lowered into a cool coffee but the original concentration is maintained, and a milk smoothie is added. In the cool coffee, the temperature of the cold coffee is reduced again to become an iced coffee, and the milk ice smoothing is directly used in the present invention, so that ice block interference does not occur, and the milk is foamed by stirring or shaking. When the smoothie is added to the coffee, a complete cup of milk foam layer can be formed on the coffee. By the above technique, the coffee concentration in the conventional ice-cooling method can be diluted, the taste is destroyed, and the ice cube destroys the milk foam and the whole. The problem of aesthetics is broken through to achieve the rapid progress of producing iced coffee and retaining its mellow alcohol concentration, and covering the entire milk foam layer to enhance the taste and aesthetics.

11‧‧‧Hot coffee

12‧‧‧Cool Coffee

13‧‧‧ ice coffee

21‧‧‧ Conducting container

22‧‧‧Decorative container

31‧‧‧milk smoothies

32‧‧‧milk layer

4‧‧‧Cooling module

5‧‧‧Agitator

The first figure is a block diagram of the preferred embodiment of the invention.

The second drawing is a schematic view of the brewing of the preferred embodiment of the invention.

Figure 3A is a schematic view of a chilled ice in accordance with a preferred embodiment of the present invention.

Figure 3B is a schematic view of the condensation of the preferred embodiment of the invention.

The third C diagram is a schematic diagram of the ice gas of the preferred embodiment of the present invention.

The third D diagram is a schematic view of the cold tube of the preferred embodiment of the present invention.

The fourth figure is a schematic view of a milk foam according to a preferred embodiment of the present invention.

Figure 5 is a schematic illustration of the addition of a preferred embodiment of the invention.

Figure 6 is a decorative view of a preferred embodiment of the present invention.

In order to achieve the above objects and effects, the technical means and the structure of the present invention will be described in detail with reference to the preferred embodiments of the present invention.

Please refer to the first to sixth figures, which are block diagrams, brewing diagrams, icy diagrams, condensation diagrams, ice gas diagrams, cold tube diagrams, milk foam diagrams, addition diagrams and the schematic diagrams of preferred embodiments of the present invention. A schematic view of the decoration, it can be clearly seen from the figure that the main concept of the present invention is to mix and mix the hot coffee 11 with the milk smoothie 31 to form the ice coffee 13, the steps are as follows: (a) brewing a hot coffee with hot water (b) cooling the hot coffee with a cooling device, so that the hot coffee maintains the reduced temperature of the original concentration into a cool coffee; (c) adding a milk smoothie to the cold coffee to lower the temperature of the cold coffee into a iced coffee.

The hot coffee 11 series is 65~100 degrees coffee, and the cool coffee 12 series is 15~35 degrees coffee, and the ice coffee 13 series is 0~5 degrees coffee; as shown in the third A picture, in the figure The hot coffee 11 is accommodated in a conductive container 21, and the conductive container 21 is further a container with high thermal conductivity (such as a metal container), and the conductive container 21 is coupled to the at least one cooling module 4, and the cooling module 4, the hot coffee 11 is indirectly chilled via the conductive container 21, that is, the cooling module 4 directly contacts the heat exchange of the conductive container 21, and the conductive container 21 directly contacts the hot coffee 11 for heat exchange, so that the cooling speed is accelerated, so as to avoid the influence. The concentration is converted into the purpose of the cool coffee 12; as shown in the third B, the cooling module 4 is illustrated by a condenser, and the hot coffee 11 is directly injected into the cooling module 4 for cooling. The module 4 directly exchanges heat with the hot coffee 11, and the cooling module 4 discharges the cool coffee 12 which is converted after the temperature is lowered; and as shown in the third C, the cooling module 4 in the figure is illustrated by the freezer. , the conductive container 21 containing the hot coffee 11 is placed in the cooling module 4, The heat exchange is converted into the cool coffee 12; as shown in the third D, the cooling module 4 in the figure is illustrated by a cold tube, and the cooling module 4 is directly inserted into the hot coffee 11 for heat exchange to make hot coffee. 11 cooling to become cool coffee 12; The milk smoothie 31 is made of 100% pure fresh milk, and the milk smoothie 31 is selectively stirred by at least one stirring device 5, because the milk smoothie 31 is naturally dispersed, so that the stirring is not affected, and When the milk smoothie 31 is added to the coffee, the milk smoothie 31 is automatically and uniformly blended into the coffee, so the taste of the milk smoothie 31 can be quickly and evenly distributed, and the cool coffee 12 is quickly cooled to ice without diluting the coffee. Coffee 13, while the milk smoothie 31 is able to form a complete and delicate milk foam layer 32 on the ice coffee 13 to enhance the aesthetic and dense mouthfeel. In addition, the ice coffee 13 is further accommodated in a decorative container 22 to enhance the overall Aesthetic.

Therefore, the process of the ice coffee process of the present invention and the method thereof for improving the conventional use are as follows:

1. The purpose of maintaining the rapid cooling of the original concentration by means of ice-cold means and milk smoothie 31 is to achieve the rapid progress of the present invention and the practical progress of maintaining the concentration of coffee alcohol.

Second, the milk smoothie 31 forms a complete and delicate milk foam layer 32 to enhance the aesthetic and dense mouthfeel, so that the invention can reach the practical progress of covering the complete milk foam.

However, the above description is only for the preferred embodiment of the present invention, and thus the scope of the present invention is not limited thereto, so that the simple modification and equivalent structural changes that are made by using the specification and the contents of the present invention should be the same. It is included in the scope of the patent of the present invention and is combined with Chen Ming.

In summary, the process and method of the iced coffee of the present invention can achieve its efficacy and purpose when used, so the invention is an invention with excellent practicability, and is an application requirement for the invention patent. Applying according to law, I hope that the trial committee will grant the invention as soon as possible to protect the inventor's hard work. If there is any doubt in the trial committee, please do not hesitate to give instructions, the inventor will try his best to cooperate and feel punished.

13‧‧‧ ice coffee

31‧‧‧milk smoothies

32‧‧‧milk layer

Claims (10)

An ice coffee process, the steps are: (a) brewing hot coffee with hot water; (b) cooling the hot coffee with a cooling device, and reducing the temperature when the hot coffee maintains the original concentration Cool coffee; (c) adding a milk smoothie to the cool coffee to lower the temperature of the cold coffee into an iced coffee. For example, in the process of claim 1, the hot coffee is 65 to 100 degrees coffee, and the cold coffee is 15 to 35 degrees coffee, and the ice coffee is 0~ 5 degrees coffee. The ice coffee process of claim 1, wherein the milk smoothie is made of 100% pure fresh milk, and the milk smoothie is selectively made to be iced by at least one stirring device. The sand forms the milk layer, and the milk smoothie is added to the coffee after being stirred or shaken to convert the coffee into an iced coffee covered with a complete milk foam layer. The process of claim 1 , wherein the cooling device is in contact with the hot coffee for direct heat exchange, and the hot coffee is cooled to a constant temperature. The method for processing an iced coffee according to claim 1, wherein the cooling device exchanges heat with a conductive container for accommodating the hot coffee for indirect heat exchange of the hot coffee. The coffee is cooled to the same amount of cold coffee. The invention relates to a method for producing ice coffee, which comprises mixing hot coffee with milk smoothie to form ice coffee. The method for producing an iced coffee according to the sixth aspect of the invention, wherein the hot coffee is converted into a cool coffee by means of a cooling method, and the hot coffee is a coffee of 65 to 100 degrees, and the coffee is 15 to 35 degrees of coffee, and the iced coffee is 0 to 5 degrees of coffee. The method for producing an iced coffee according to the sixth aspect of the invention, wherein the milk smoothie is made of 100% pure fresh milk, and the milk smoothie is selectively made to be the milk via at least one stirring device. The smoothie forms the milk foam layer, and the milk smoothie is stirred or shaken to foam The dark coffee is then added to transform the coffee into an iced coffee covered with a complete layer of milk foam. The method for producing an iced coffee according to the sixth aspect of the invention, wherein the cooling means is in contact with the hot coffee by a cooling device for directly performing heat exchange, so that the hot coffee is cooled to a constant concentration. The cool coffee. The method for producing iced coffee according to claim 6, wherein the cooling means heats a conductive container for accommodating the hot coffee with a cooling device for indirectly heating the hot coffee. Exchange, the hot coffee is cooled to the same amount of the cool coffee.