WO2003045158A1 - Instrument d'assaisonnement, piece d'assaisonnement et procede permettant d'assaisonner une boisson a l'aide de cet instrument d'assaisonnement ou de la piece d'assaisonnement - Google Patents

Instrument d'assaisonnement, piece d'assaisonnement et procede permettant d'assaisonner une boisson a l'aide de cet instrument d'assaisonnement ou de la piece d'assaisonnement Download PDF

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Publication number
WO2003045158A1
WO2003045158A1 PCT/JP2002/012401 JP0212401W WO03045158A1 WO 2003045158 A1 WO2003045158 A1 WO 2003045158A1 JP 0212401 W JP0212401 W JP 0212401W WO 03045158 A1 WO03045158 A1 WO 03045158A1
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WO
WIPO (PCT)
Prior art keywords
seasoning
extractor
hot water
agar
impregnated
Prior art date
Application number
PCT/JP2002/012401
Other languages
English (en)
Japanese (ja)
Inventor
Tatsuo Ikoma
Original Assignee
Frange Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frange Co., Ltd. filed Critical Frange Co., Ltd.
Priority to AU2002361071A priority Critical patent/AU2002361071A1/en
Publication of WO2003045158A1 publication Critical patent/WO2003045158A1/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
    • B01J20/26—Synthetic macromolecular compounds
    • B01J20/262—Synthetic macromolecular compounds obtained otherwise than by reactions only involving carbon to carbon unsaturated bonds, e.g. obtained by polycondensation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/20—Removing unwanted substances
    • A23F3/205—Using flocculating or adsorbing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/16—Removing unwanted substances
    • A23F5/18—Removing unwanted substances from coffee extract
    • A23F5/185—Removing unwanted substances from coffee extract using flocculating, precipitating, adsorbing or complex-forming agents, or ion-exchangers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/28—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof characterised by their form or physical properties
    • B01J20/28014—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof characterised by their form or physical properties characterised by their form

Definitions

  • the present invention uses a seasoning, a seasoning piece, an extraction tool, and a seasoning tool or a seasoning piece capable of adjusting the taste of an extracted beverage such as coffee, tea, black tea, and herbs with a simple configuration and operation. And a method for seasoning extracted beverages.
  • FIG. 1 the cross-sectional view of FIG.
  • a filter bag 300 containing a predetermined amount of roasted and ground coffee beans 303 is placed in a cup 301, and a tag 30 attached to the other end of the thread 300 attached thereto. 9 was dropped out of the cup 301 to prevent it from falling, and heated water 311 was poured from above to extract from coffee beans.
  • filters such as cloth, wire mesh, and paper, and to insert drip or siphon filters.
  • bitterness and astringency also collectively referred to as “egumi”
  • quinic acid which is the decomposition of chlorogenic acid remaining in the coffee beans. It seems that the mechanism is not fixed Seems to be.
  • the present invention is intended to solve such a conventional problem, and the present inventors have found that agar has an effect of adsorbing the bitterness and astringency of coffee. It is intended to provide a seasoning, a seasoning piece, an extraction tool, and a seasoning or a seasoning method using the seasoning piece, which can control the astringency and bitterness of a beverage extracted with a simple configuration and adjust the taste. Disclosure of the invention
  • the basic configuration of the seasoning of the present invention is a fibrous or porous sheet, rod, cylinder or plate material impregnated with an agar solution and dried. It is characterized by having a seasoning part.
  • the seasoning of the present invention may have a configuration in which a seasoning portion in which agar is held or fixed around the holding material.
  • a handle may be provided at one end of the seasoning unit.
  • a simpler configuration of the seasoning of the present invention for solving the above-mentioned problems is a material sheet obtained by impregnating the entire surface of a fiber or porous sheet-like material with an agar solution and then drying the material sheet.
  • the present invention is characterized in that a predetermined shape is formed in the material sheet in a continuous cutting state or an intermittent cutting state, and at least a seasoning body connected to the material sheet at a connecting portion is provided.
  • the material sheet may be locally impregnated with the agar solution without impregnating the entire surface with the agar.
  • a bent portion that can be easily bent can be formed in at least the seasoning main body portion of the sheet-shaped material.
  • At least one side of the sheet-like material is made of a material that is harmless to hygiene. Printing can be performed.
  • the bitter and astringent components contained in beverages extracted with hot water or water from the respective extraction materials such as coffee, green tea, black tea, herbal tea, and herbs, are added to the seasoning and stirred. As a result, it is adsorbed on the agar impregnated in the seasoning and is reduced so that the taste is improved.
  • a seasoning piece of the present invention for solving the above-mentioned problem is to apply or impregnate a seasoning material to a fibrous or porous flake, soak it in a beverage or stir in a beverage to add a flavor or aroma to the beverage. Or, it absorbs unnecessary taste from the beverage.
  • the seasoning pieces can also be injected into a filter for extracting the beverage from the extract.
  • this flavored piece was coated or impregnated with agar.
  • the seasoning piece of the present invention acts to soften unpleasant tastes in beverages, for example, bitterness and astringency, and to make the beverages mellow.
  • this flavoring piece can be made by applying or impregnating a seasoning that adds flavor or aroma to the beverage.
  • seasoning pieces can be made into concrete or abstract shapes, for example, characters such as flowers, animals, people, and cartoons, emblems, trade marks, etc., and can also have stamped characters.
  • the atmosphere can be softened by the fun of the shape, It can be used to make money or to promote products.
  • a seasoning for supplementing the seasoning which sandwiches the above-mentioned seasoning pieces so as to be stirred in the beverage, is included in the present invention, and the use of the seasoning pieces is made easier by using this seasoning. Can be.
  • the seasoning method of the present invention is characterized in that the above-mentioned seasoning implement or seasoning piece is put into a beverage extracted from an extractant using water or hot water such as coffee, black tea, tea, herbal tea, herb, etc. and stirred. It is characterized in that a substance exhibiting bitterness or astringency in a beverage is adsorbed on the agar impregnated or held in the seasoning portion to adjust the taste.
  • the components of bitterness and astringency contained in beverages such as coffee, tea, tea, herb tea, herbs, etc.
  • beverages such as coffee, tea, tea, herb tea, herbs, etc.
  • hot water or water from the respective extraction materials are seasoned. It is adsorbed on the agar that is impregnated or retained in the parts and seasoning pieces, is reduced, and acts to improve the taste at a simple and inexpensive cost.
  • An extractor of the present invention for solving the above-mentioned problems is a device in which hot water is poured into an extractor or immersed in hot water to extract components of the extractor, wherein a seasoning is applied or impregnated during the extraction.
  • a seasoning is applied or impregnated during the extraction.
  • a flavor or aroma can be added to the extract.
  • a first configuration of the extraction device of the present invention is an extraction device for pouring hot water into an extraction material and dropping an extraction liquid into a container such as a power cup. Is released and the frame is placed on the container; and the extraction material is fixed by the frame and contains the extraction material and is poured with hot water.
  • the seasoning pieces can be retracted so as not to be immersed in the hot water when the hot water is poured.
  • the agar is applied or impregnated on the seasoning piece.
  • the seasoning pieces of the seasoning pieces are extracted from the extraction material to reduce bitterness and astringency. As it absorbs ingredients, it acts to make the extracted beverage mellow. Also, if necessary, the seasoning pieces can be evacuated from the beginning or from the middle to achieve the desired taste.
  • a plurality of seasonings may be provided, or a scale may be provided on the seasoning piece.
  • each can be coated or impregnated with agar, and the degree of seasoning can be changed by changing the number of immersion in the extract as necessary, or at least one of the seasonings or seasonings.
  • Flavors can be applied or impregnated to add flavor or aroma to the extract.
  • the taste can be changed to a desired taste by freely changing the depth of immersion in the extract.
  • a second configuration of the extractor of the present invention is an extractor for immersing in hot water in a container such as a cup to extract from an extractable material.
  • a filter bag for filtering the extract extracted from the extract material, and a seasoning that incorporates or impregnates a seasoning material for seasoning the extract solution extracted from the extract material and allows the liquid to pass through Equipped with a bag, front
  • the seasoning bag is soaked in hot water together with the filter bag.
  • the seasoning bag can be retracted together with the filter bag so as not to be immersed in hot water.
  • the seasoning bag may be enclosed inside the filter bag.
  • the tag further includes a tag connected to the filter bag by a thread, and the seasoning bag is attached to the thread so as to be slidable between the tag and the filter bag.
  • the seasoning bag can be connected to the tag by another thread.
  • the extractor is an extractor for immersing in hot water in a container such as a cup to extract from the extractant, wherein the extractor and the seasoning are applied or impregnated.
  • a filter bag that incorporates a seasoning piece, and filters a liquid extracted from the extract material when immersed in hot water through a liquid, and a tag connected to the filter bag by a thread. The extracted liquid extracted from the filter bag is seasoned by the seasoning pieces in the filter bag.
  • an extractor for immersing in hot water in a container such as a cup to extract from the extraction material, which contains an extraction material covered with a seasoning material allows a liquid to pass through, and immerses in hot water.
  • a filter bag for filtering the extraction liquid extracted from the extraction material when the extraction is performed; and a tag connected to the filter bag by a thread, and the extraction liquid extracted from the extraction material is coated on the extraction material. It can be configured to be seasoned with a seasoning material.
  • the seasoning is agar.
  • the present invention provides the second and third configurations and the modifications thereof, wherein the filter bag is soaked in hot water, the seasoning pieces or the seasoning coated with the extraction material are provided. If the ingredients are immersed in hot water, the seasonings will absorb the bitter and astringent components extracted from the extract, thus acting to make the extracted beverage mellow.
  • the desired taste can be obtained by retracting the seasoning pieces from the beginning or from the middle as necessary.
  • FIG. 1 is a cross-sectional view of the raw material according to the first embodiment of the present invention
  • FIG. 2 is a perspective view showing the configuration of the seasoning similarly
  • FIG. 3 is a perspective view showing the usage state of the seasoning similarly
  • FIG. Fig. 5 is an explanatory view showing a method for processing a seasoning in the second embodiment of the present invention
  • Fig. 5 is an explanatory view showing a method for processing another seasoning
  • Fig. 6 is an explanatory view for an experiment in an experiment of the present invention.
  • FIG. 7 is a perspective view of the seasoning
  • FIG. 7 is a diagram relatively showing the average evaluation of the degree of improvement in bitterness and astringency
  • FIG. 8 is a front view of the seasoning in the third embodiment of the present invention
  • FIG. Fig. 10 is a rear view of the same
  • Fig. 10 is a perspective view of the same seasoning in use
  • Fig. 11 is a front view of the fourth embodiment of the present invention
  • Fig. 12 is a front view of the seasoning.
  • 5A and 5B are drawings showing a seasoning piece and a use state thereof according to Embodiment 5 of the invention, wherein (a) is a plan view of the seasoning piece, and (b) is an oblique view of the use state.
  • FIG. 13 is a drawing of a seasoning piece and a seasoning aid according to Embodiment 6 of the present invention, wherein (a) is a perspective view of the seasoning aid,
  • FIG. 15 is a perspective view showing a use state of the seasoning piece according to the eighth embodiment of the present invention.
  • FIG. 15 (a) is a perspective view showing an outline of a business drip device, and FIG.
  • FIG. 16 is an extractor according to a ninth embodiment of the present invention.
  • A) is a front view
  • (b) is a plan view
  • FIG. 17 is a perspective view showing the situation when it is used
  • FIG. 18 is a seasoning piece which is also used.
  • A) is a side sectional view
  • (b) is a rear view
  • FIG. 19 is a side sectional view showing an extracted state
  • (a) is a seasoning piece use state
  • (b) is a side view.
  • FIG. 20 is a perspective view showing an extractor according to the tenth embodiment of the present invention
  • FIG. 21 is a perspective view showing an extractor of the modified form
  • FIG. FIG. 11 (a) is a front view
  • (b) is a sectional side view thereof
  • FIG. 23 is a drawing showing the extraction tool according to Embodiment 11 of the present invention before use.
  • FIG. 24 is an explanatory view showing the sliding of the seasoning bag
  • FIG. 25 is a perspective view of the extractor in Embodiment 12
  • FIG. 26 is Embodiment 13
  • FIG. 27 is a cross-sectional view showing the use state of the extractor in Example 14,
  • FIG. 27 is a cross-sectional view showing the use state of the extractor in Embodiment 14,
  • FIG. 29 is a cross-sectional view illustrating a state of use of the conventional extraction tool.
  • FIG. 1 is a cross-sectional view showing a cross-section of a material of a seasoning according to the first embodiment of the present invention
  • FIG. 2 is a perspective view showing the configuration of the seasoning
  • FIG. It is a perspective view which shows the use condition which seasons a beverage.
  • a material sheet 1 is coated with an agar solution in a gap between fibers 3 such as a paper made of pulp fiber, a nonwoven fabric formed of a plastic fiber into a sheet, and a nonwoven fabric mixed with pulp fiber and plastic fiber. It is impregnated by spraying, immersion, etc. and dried to form agar 5. When the fiber is pulp, the agar is infiltrated into the fiber itself.
  • fibers 3 such as a paper made of pulp fiber, a nonwoven fabric formed of a plastic fiber into a sheet, and a nonwoven fabric mixed with pulp fiber and plastic fiber. It is impregnated by spraying, immersion, etc. and dried to form agar 5.
  • the fiber is pulp, the agar is infiltrated into the fiber itself.
  • the seasoning section 7 is formed by winding the material sheet 1 into a cylindrical shape having a length of several centimeters to 10 centimeters and a diameter of several millimeters to 10 millimeters, for example.
  • crimping embssing, the same applies hereinafter
  • thermocompression bonding heat welding, bonding, etc.
  • one end of the seasoning part 7 is not impregnated with agar, such as paper or plastic sheet, aluminum foil, etc.
  • a handle 11 The purpose of this handle 11 is to prevent the liquid from rising in the seasoning section 7 by capillary action and sticking to the hand.
  • the seasoning section 7 is long, and it takes time for the liquid to rise. In the case of, it may be omitted.
  • the seasoning 13 thus obtained is immersed in coffee 17 placed in a cup 15 as shown in FIG. 3 and stirred by hand several to 10 times. Then The taste is clearly different before and after, with less bitterness and astringency, and the taste becomes more mellow. This is also evident from the results of a taste test conducted by multiple people as described below. For example, the taste changes depending on the number of times of stirring, such as a very strong taste in 2 to 3 times and a mild taste in 5 to 6 times. Therefore, if the stirring is performed for too long, these substances may be adsorbed too much, resulting in a light taste. Therefore, it is necessary to adjust the number of times of stirring according to the taste of each person.
  • the agar itself has almost no taste, and if it is short, the amount of the agar dissolved out from the seasoning part is small, so that the taste of the beverage has almost no adverse effect.
  • seasonings besides coffee, bitterness and astringency components contained in beverages extracted with hot water or water from respective extraction materials, such as black tea, tea, herb tea, and herbs, are used as seasonings. It is supposed that it is absorbed by the agar impregnated in the seasoning part and is reduced, and the taste can be improved at a simple and inexpensive cost. (Embodiment 2)
  • FIG. 4 is an explanatory diagram showing a method of processing a seasoning when the material and configuration used for the seasoning in Embodiment 2 are variously changed
  • FIG. 5 is an explanatory diagram showing a processing method of still another seasoning.
  • a material sheet 1 that has been soaked in an agar solution in a sheet of pulp or non-woven cloth is shown, and this material sheet 1 is indicated by a dashed-dotted line 19 with a width of several mm.
  • Fig. 4 (a-2) multiple pieces are laminated and integrated by crimping or thermocompression, as shown in the perspective view in Fig. 4 (a-2). If necessary, wrap paper, plastic sheet or aluminum foil around one end and fix it by welding, bonding, etc. to make the handle 21.
  • a porous material is applied in the shape of a rod, impregnated with an agar solution and dried, or a material rod 23 of the same porous material is dried in the form of a pipe ( It is also possible to use a material 25 processed into a cylindrical shape, impregnated with an agar solution, and dried.
  • birch wood, porous ceramic, or polymer sintered porous material manufactured by Space Chemical Co., Ltd. is used as the porous material. Birch wood is highly fibrous with high water absorption, has low wood odor, and absorbs a large amount of agar solution. Not limited to birch, any wood with similar properties may be used.
  • the material impregnated with the agar and dried is cut into a predetermined length as shown by a dashed line, and a rod-shaped seasoning portion 27 or a pipe-shaped seasoning is obtained as shown in the perspective view of FIG. 4 (b-2).
  • the seasoning section 29 is formed, and the handle sections 31 and 33 are respectively fixed as necessary to complete the rod-shaped seasoning 35 or the pipe-shaped seasoning 37 as required.
  • the perspective view shown in Fig. 4 (c) is the one in which a fibrous thread or a plastic wire 41 is wrapped around a rod 39 made of plastic, wood, or metal, and fixed.
  • the agar solution may be impregnated beforehand. May be applied and held.
  • plastic wires it is effective to shrink the wires to increase the holding amount.
  • the handle 43 may be attached separately, or may be formed simultaneously with the rod 39 using an integral material. As another method of making this form, the same thing can be made by twisting a fibrous yarn into a metal wire in the manner of making a scourer.
  • Fig. 4 (d) thick paper, pulp, non-woven fabric, and highly absorbent wood such as birch are impregnated with an agar solution and dried.
  • a part 45 is formed, and a handle part 47 is formed as necessary.
  • the handle portion 47 may be formed simultaneously with the seasoning portion 45 using an integral material.
  • one or more sheet materials 47 such as paper, pulp, and nonwoven fabric impregnated with an agar solution are stacked, plastic, etc.
  • the ear portion 51 may be joined by high frequency welding, thermocompression bonding or crimping to form the seasoning 53.
  • a sheet material 55 such as paper, pulp, or nonwoven fabric impregnated with an agar solution, such as polypropylene It is also possible to form a seasoning 59 by sandwiching a plastic core material 57 by crimping or thermocompression.
  • the plastic wire is wrapped around the wire, rather than impregnating it.
  • This is shown in the perspective view of Fig. 5 (c-1).
  • a large number of protrusions 63 are formed on the holding part (holding material) 61 molded of plastic, and the agar is melted thicker as shown in the perspective view of Fig. 5 (c-2).
  • the agar 65 held in the seasoning portion 67 has the same effect as the other examples.
  • It is a plastic material that forms the handle part 69 integrally with the holding part 61. It is easy.
  • the holding portion 61 is formed in a rod shape, but may be a plate shape or another shape.
  • various materials are impregnated with the agar solution and dried, or the solidified agar is retained, and the bitter and astringent components in the beverage are added to the agar as in the first embodiment. It can be adsorbed to improve the taste.
  • Sample A Area 2.5 square centimeters, agar solution 2 cc Sample B. Area 2.5 square centimeters, agar solution 4 cc Sample C. Area 2.5 square centimeters, agar solution 6 cc Sample D. Area 5 square centimeters, agar Solution volume 2 cc
  • Sample E Area 5 square centimeters, agar solution volume 4 c c
  • Sample F Area 5 square centimeters, agar solution volume 6 c c
  • Fig. 7 shows the average evaluation of the degree of improvement in bitterness and astringency relatively. As can be seen, the greater the amount of the agar solution soaked into the sample, that is, the thicker the agar, the greater the number of times of stirring, and the greater the area of the sample, the higher the rate of bitterness and astringency. Looking more closely, it seems that a larger area is more effective than a small amount of stirring.
  • the present invention is not limited to coffee, and tea, black tea, herbal tea, herbs and the like can be improved in some taste regardless of the effect. It can be applied to a wide range of beverages extracted with water or hot water. Green tea, in particular, can remove tannic acid beyond necessity and has a rich, mellow taste, and is highly effective.
  • processing method and the material of the seasoning are not limited to the examples as long as they have the function to achieve the purpose described here, and any can be used.
  • FIG. 8 is a front view of a seasoning according to the third embodiment of the present invention
  • FIG. 9 is a rear view of the same
  • FIG. 10 is a usage state in which a seasoning of a beverage is performed using the seasoning.
  • Embodiments 3 and 4 are intended to realize what is shown in Embodiments 1 and 2 with a simpler and cheaper configuration.
  • the material sheet 71 is made by applying, spraying, printing, and printing agar solution on the gap between fibers such as thick paper made of pulp fiber and non-woven fabric made of plastic fiber into a slightly thicker sheet. It is impregnated on the entire surface of the sheet by immersion or the like and dried. Needless to say, non-woven fabric may be obtained by mixing pulp fibers and plastic fibers. When the fiber is pulp, the agar is infiltrated into the fiber itself. In the case of spraying or printing, only one side is impregnated, but a sufficient effect can be obtained.
  • a muddle outline 75 is formed in a continuous cut state on the material sheet 71 with a Thomson blade leaving a connecting portion 73 of about 1.5 to 2 millimeters each, and a shearing force is applied to the connecting portion 73.
  • the muddler body 77 which is the seasoning body, can be easily separated along the outline 75.
  • a so-called perforation which is an intermittent cutting state, may be provided.
  • a folding line 79 shown by a dashed line is inserted in the center so that it can be easily bent.
  • a Thompson blade having a rounded cross section at the tip is applied so that the bending line 79 can be easily bent.
  • perforations which are intermittent cutting lines, may be provided.
  • This fold line may extend the entire length or may be partially formed.
  • round holes 81 and 83 are appropriately formed by a Thomson blade.
  • Mudler body 7 Avoid printing 7 parts. It is formed in this way, and its use will now be described.
  • the user first grasps the connecting part 73 of the material sheet 7 1 near the connecting part 7 3 of the material sheet 7 1 with fingers of both hands, and applies shearing force to one side toward the front side and the other side toward the back side to apply the shear force to the main body. Separate 7 7 from the material sheet 7 1. Next, it is bent at a substantially right angle along the bending line 79 to complete the preparation.
  • the number of times of stirring depends on the amount of agar impregnated in the muller body 7 7 and the molecular weight of the agar, so determine the number of times of use and determine the amount of agar that will provide sufficient effect. And the composition of the agar.
  • agar is formed in the gap between fibers such as thick paper made of pulp fiber, non-woven fabric formed of plastic fiber, and mixed fiber of pulp fiber and plastic fiber in a slightly thicker sheet.
  • fibers such as thick paper made of pulp fiber, non-woven fabric formed of plastic fiber, and mixed fiber of pulp fiber and plastic fiber in a slightly thicker sheet.
  • a solution, spraying, printing, immersing, etc. the entire surface is impregnated and dried to form a semi-cut muddler outline with a joint remaining on the dried material sheet.
  • the astringent taste and unpleasant bitterness can be absorbed by the agar to give it a mild taste. Things.
  • the agar itself has almost no taste, and if it is short, the amount of the agar dissolved out from the seasoning part is small, so that the taste of the beverage has almost no adverse effect.
  • FIG. 11 is a front view of a seasoning according to Embodiment 4 of the present invention.
  • Embodiment 3 differs from FIG. 8 in that the agar is not impregnated on the entire surface of the material sheet 71a, but is sprayed only on the application area 91 and is impregnated by a method such as printing.
  • the agar is impregnated in at least the part of the main body 77a that is immersed in the liquid.
  • the configuration of the other parts is completely the same, and the same reference numerals are given and the description is omitted.
  • the usage is exactly the same as that of the third embodiment.
  • Fig. 12 is a drawing showing a seasoning piece and a use state thereof in a fifth embodiment of the present invention.
  • (A) is a plan view of the seasoning piece, and
  • (b) is a perspective view of the use state.
  • the seasoning pieces 101 are, for example, fibrous flakes such as pulp fiber made from paper, cloth, plastic fiber, and non-woven fabric with pulp fiber, thinned wood chips, or porous plastic. Made of porous flakes, sprayed with an aqueous solution of agar, applied, printed or impregnated, dried and pressed to produce flowers, animals, portraits of people, cartoon characters, emblems, trade marks, etc. Form a concrete or abstract shape in the shape of. A punched portion or a pressed portion 103 as a part of the design is formed simultaneously with the outer shape.
  • the seasoning piece 101 Since the adsorption progresses with the passage of time, the seasoning piece 101 is pulled up at a certain time, and the coffee is consumed. Depending on the elapsed time after introduction, the taste can be changed from a slightly bitter taste to a refreshing taste as desired. You can remove the seasoning pieces after tasting them partially while floating the seasoning pieces 101.
  • the present embodiment it is possible to reduce the bitterness and astringency of coffee and to obtain a favorable taste with a simple operation of putting the seasoning pieces into the cup and pulling it up. Because the shape of the seasoning pieces is interesting, it can soften the atmosphere of the place or provide a trigger for the topic.
  • beverage is coffee
  • it can also deal with the unique bitterness and astringency of tea, black tea, herbs, etc.
  • the point of removing bitterness and astringency by using the agar adsorption effect was shown, but by applying or impregnating the flavored pieces with materials with different tastes and aromas such as vanilla, cinnamon, menthol, herbs, etc.
  • various flavors and aromas can be added to the beverage, and the variety can be given as a product, for example, by giving a seasoning piece a shape that symbolizes the taste.
  • FIG. 13 is a drawing of a seasoning piece and a seasoning aid according to Embodiment 6 of the present invention.
  • (A) is a perspective view of the seasoning aid and
  • (b) is a perspective view of the seasoning piece and the seasoning aid in use.
  • the muddler 109 as a seasoning aid is made of plastic, wood, bamboo, metal, etc., and is pinched by hand.
  • the cracks 113 can slightly expand in the direction of the arrow in the figure, and the seasoning pieces 101 described in the fifth embodiment can be sandwiched in the cracks.
  • the mixture is put in a brewing box 107 filled with coffee 105, which is a beverage, and stirred.
  • the degree of adsorbing the bitterness and astringency of coffee can be adjusted, the purpose can be achieved with simple operations, and the muddle 109 can be washed and used many times, which is not disposable and environmentally friendly.
  • the seasoning pieces 101 may be not only agar but also various flavors and aromas.
  • Fig. 14 is a perspective view showing a use state of the seasoning piece according to the seventh embodiment of the present invention.
  • (A) is a perspective view showing an outline of a home dripper, and
  • (b) is a filter of the dripper.
  • FIG. 4 is a perspective view showing a situation in which a seasoning piece is being set therein, and
  • FIG. 4 (c) is a perspective view showing a situation in which an extractant is being further set.
  • a dripper 117 made of plastic, glass, pottery, etc. on an arbitrary cup 115.
  • a filter made of paper pulp or the like is installed in the dripper, and seasoning pieces made of the material shown in Embodiment 5 before the extraction material such as coffee beans are put in the dripper.
  • seasoning pieces 1 2 1 When the central part is bent as shown in the figure, it fits inside the filter 119.
  • the material of the seasoning pieces and the seasoning to be applied or impregnated are the same as those in the fifth embodiment.
  • seasoning pieces are prepared in various sizes, the degree of seasoning can be changed according to the size.
  • the bitterness and astringency of coffee can be reduced only by the operation of putting in the seasoning pieces. be able to.
  • FIG. 15 is a perspective view showing a use state of the seasoning piece according to the eighth embodiment of the present invention, where (a) is a perspective view showing an outline of a commercial drip device, and (b) is a drip device thereof.
  • FIG. 4 is a perspective view showing a situation in which a seasoning piece is being set on the upper
  • FIG. 4 (c) is a perspective view showing a situation in which an extraction material is being further set.
  • a pot 127 is set below the drip device 125, a dripper 129 is held above the dripper 125, and a filter 131 is set in the dripper 129. It has roasted and ground coffee beans 1 2 3 in it. Hot water is dropped from the upper nozzle 13 3.
  • the seasoning pieces 135 of the material as shown in the fifth embodiment are put into the filter 13 1 in the dripper 12 29. It is convenient to make the seasoning pieces 1 3 5 round according to the shapes of the dough 1 1 2 9 and the filter 1 3 1. For commercial use, a large amount of extraction is performed, so multiple pieces of seasoning may be used if necessary. Insert the sheets. After that, put a predetermined amount of roasted and ground coffee beans 123 into a drip device 125 and inject boiling water.
  • the bitterness and astringency of the coffee can be reduced only by the operation of putting in the seasoning pieces.
  • coffee has been described as an example in each embodiment.However, the present invention can be applied not only to coffee but also to green tea, black tea, herbs and the like. It can also be used for seasoning and flavoring.
  • FIG. 16 is a view showing a state before use of the extractor according to the ninth embodiment, where (a) is a front view, (b) is a plan view, and FIG. 17 is a perspective view showing the situation during use.
  • FIG. 18 is an explanatory view for explaining how to use the seasoning pieces in the same use, (a) is a side sectional view, (b) is a rear view, and FIG. 19 is a side sectional view showing an extracted state.
  • (A) shows the state of using seasoning pieces, and (b) shows the state of not using seasoning pieces.
  • agar adsorbs substances that cause coffee bitterness and astringency, and has proposed a filter in which agar is applied or impregnated with a filter that filters the extract.
  • a similar effect is intended to be obtained by using a seasoning piece coated or impregnated with agar.
  • frame 1 is made of cardboard, thin wood, plastic, or the like, and is formed in a quadrilateral frame shape with opposite sides 203 and 205 and opposite sides 207 and 209. It is folded inward at folds 208 and 210 between the folds 07 and 209, and the opposite sides 203 and 205 are integrated at the upper part by a connection part 211, 16 Flat storage as shown in Fig. (B) Have been.
  • a perforation 2 13 is inserted into the connecting portion 2 1 1 so that it can be separated.
  • a total of four projections 215 are formed downward, two places each, which is used for positioning when placed on a forceps or the like.
  • the lower part of the frame 201 is opened by an opening 217, and the opposite sides 203 and 205 of the frame 201 are opened so that the filter bag 219 passes through the opening 217. It is fixed to the inner surface by bonding, welding, stapling, embossing or any other method.
  • the filter bag 2 19 is used as an extraction material 2 21, for example, with the power of previously enclosing roasted and ground green beans or the like, or by arbitrarily adding it later according to the user's preference. .
  • the filter bag 2 19 can withstand the liquid and does not allow the extraction material to pass through, but can pass the liquid. Anything can be used, and usually, pulp fiber is made of paper. Non-woven fabric with pulp fiber and plastic fiber mixed or porous plastic can be used.
  • a seasoning piece 222 is attached by a mounting part 222, which is also bonded, welded, stapled, embossed or any other Fixed in the way.
  • This seasoning piece is made by applying or impregnating agar as a seasoning material to the same material as the filter bag.
  • FIG. 16 (b) is a plan view of the frame body 201 cut away from the perforations 213 in FIG. 16 (a). Then, open the folds 2 0 8 and 2 1 0 in the middle of the opposite sides 2 0 7 and 2 0 9, respectively, outwardly, as shown in Fig. 17 Place. At this time, the opposite sides 203 and 205 hang on the upper edge of the cup 227, and the four projections 215 are positioned outside the cup 227 to determine the position. Bag 2 19 is contained in cup 2 27.
  • the seasoning pieces 2 23 should be folded inside the sides 205 as shown in Fig. 18 (a), and then inside the filter bag 2 19 Pour an appropriate amount of boiling water toward. Coffee is extracted from the extraction material 222 by the hot water to form a coffee extract 229 as shown in Fig. 19, and the seasoning pieces 222 are immersed in this to obtain the state shown in Fig. 19 (a). Become. Then, the bitterness and astringency of the coffee extract 229 were absorbed by the agar applied or impregnated on the seasoning pieces 223, and the taste was adjusted. Drip into 27. This extractor can be discarded after use.
  • the user prefers the bitterness or astringency of coffee, it is sufficient to leave the seasoning pieces 223 outside the side 205 and evacuate. Alternatively, it can be folded inward and returned to the outside immediately after the extraction has begun, resulting in an intermediate taste.
  • Evacuation of the seasoning pieces also includes cutting instead of bending. Perforations can also be made for this purpose.
  • a seasoning piece is added to a simple extraction tool, and the seasoning piece is manipulated according to the user's preference at the time of extraction to make the taste milder without bitterness or bitterness, However, it can be made to have a bitter taste, or in the middle.
  • FIG. 20 is a perspective view showing an extractor according to the tenth embodiment of the present invention
  • FIG. 21 is a perspective view similarly showing a modified extractor.
  • FIG. 20 will be described.
  • the difference from FIG. 16 of the ninth embodiment is that three seasoning pieces 22 3 a, 22 3 b, and 22 3 c are provided. You.
  • the other parts are the same as in FIG. 16, and the same reference numerals are used to simplify the description.
  • Fig. 20 various deformations are possible, the first of which is a piece of seasoning pieces 22 3 a, 22 3 b, 22 23 c all coated or impregnated with agar, all of which are coffee When immersed in the extract, bitterness and astringency are strongly adsorbed and taste is adjusted.
  • a bitterness or astringency can be left behind, and the taste can be adjusted to the taste of the drinker.
  • FIG. 20 Another variation in the configuration of FIG. 20 is, for example, to apply or impregnate only the seasoning piece 2 23 a with agar, and to apply or impregnate the other with a seasoning that imparts a taste and goodness to the extract. .
  • a seasoning that imparts a taste and goodness to the extract.
  • . For example, vanilla, cinnamon, menthol, herbs, etc.
  • the desired taste and aroma can be added to the extract.
  • one or a plurality of scales 2 24 are provided on the seasoning pieces 2 23 d coated or impregnated with agar by engraving, printing, or the like.
  • the degree of bitterness and astringency can be reduced by providing a plurality of seasoning pieces and changing the number of pieces of the seasoning pieces immersed in the extract or the amount of the scaled pieces immersed in the extract Can be controlled to achieve the desired taste.
  • a plurality of seasoning pieces can be provided, each of which is coated with or impregnated with a different seasoning that imparts a taste or aroma, such as agar, to thereby impart a desired taste or aroma.
  • FIG. 22 is a view showing a state before use of the extractor according to Embodiment 11 of the present invention, wherein (a) is a front view, (b) is a sectional side view thereof, and FIG. Fig. 24 is an explanatory view showing sliding of the seasoning bag.
  • the filter bag 2 3 1 of the extractor of the present embodiment can withstand any liquid and does not allow the extraction material to pass therethrough, but may be anything as long as it allows the liquid to pass therethrough. It can be a cloth, a non-woven fabric of plastic fibers, or a porous plastic. For example, roasted and ground coffee beans and the like are pre-enclosed in the filter bag 23 1 as the extraction material 2 33.
  • a seasoning bag 2 3 5 made of the same material as the filter bag is packed with seasoning pieces 2 3 7 that have been cut into small pieces of paper or the like on which agar has been applied or impregnated. is there.
  • This seasoning piece 237 may be made from the beginning, but there is a use in which a filter is coated or impregnated with agar for the same purpose as the present invention, and scraps generated in the process of making this filter are reused. Can be used.
  • Thread 2 39 is attached to the upper end of the filter bag 2 3 1, thread 2 3 9 passes through the seasoning bag 2 3 5, and the other end is a tag 2 4 1 such as cardboard, wood, plastic, etc.
  • the seasoning bag 235 can be slid up and down along the thread 239.
  • the extractor also protects against moisture, sanitary pollution, and adsorbents such as oxygen absorbers and desiccants to prevent the smell of coffee beans from escaping. It is sealed in packaging 2 4 5.
  • the usage method is as follows: open the packaging bag 245, put it in an optional cup 247 as shown in Fig. 23, and pour boiling water 249 from above. It is extracted from the extraction material 2 3 3 in 3 1.
  • the bitterness and astringency of the extracted liquid are adsorbed by the seasoning pieces 237 containing agar to give a mellow taste. If the user prefers bitterness or astringency, raise and lower the seasoning bag 235 along the thread 239 as shown by arrow A as shown in Fig. 24, and do not immerse it in boiling water 249. Or you can pull up the seasoning bag on the way to get an intermediate taste.
  • the seasoning bag 235 may be enclosed in the filter bag 231.
  • the flavor cannot be changed by retracting the seasoning bag from the beginning or from the middle.
  • FIG. 25 shows a perspective view of the extractor according to Embodiment 12; portions having the same functions as those of Embodiment 11 are denoted by the same reference numerals and description thereof is omitted.
  • Embodiment 1 1 is that another thread 23 9 a is attached to the tag 24 1, and a seasoning bag 2 35 5 a containing the seasoning pieces 2 37 is attached to the other end.
  • the hot water is poured into the cup and poured into the cup.
  • the same action as in Embodiment 11 can be achieved by immersing the seasoning bag 2 35 a in the hot water.
  • users who prefer bitterness and astringency may take out the seasoning bag 235a on the way, or may take it out of the box from the beginning.
  • FIG. 26 is a cross-sectional view showing the state of use of the extractor according to Embodiment 13.
  • the parts having the same functions as those in Embodiments 11 and 12 are denoted by the same reference numerals, and description thereof will be omitted.
  • the difference from Embodiments 11 and 12 is that a seasoning bag is not provided separately.
  • Filter bag 23 la is packed with seasoning pieces 237 along with extract 233.
  • the seasoning action is the same as in Embodiments 11 and 12, but the seasoning action cannot be performed or stopped.
  • FIG. 27 is a cross-sectional view showing a usage state of the extraction tool in Embodiment 14, and FIG. 28 is an explanatory view showing a method of coating agar on an extraction material.
  • Portions having the same functions as those of the first to eleventh embodiments are denoted by the same reference numerals, and description thereof is omitted.
  • the difference from Embodiment 13 is that the extraction material 23 3 a in the filter bag 23 1 b is coated with agar without using seasoning pieces. That is, as shown in Fig. 28, the roasted and ground coffee beans were placed on a table, and the ground beans were rolled. Spray and dry the agar solution. There is no need to completely coat the area around the beans.
  • the seasoning action is the same as that of Embodiment 13, and the seasoning action cannot be performed or stopped.
  • the extractor of the present invention has a simple structure, but can absorb the astringent and bitter components of the extract with agar to give a mellow taste. In some cases, the degree of seasoning can be adjusted.
  • Embodiments 11 to 14 in addition to immersion in hot water, water may be placed in a cup and then heated in a microwave oven.
  • agar was used as a seasoning, a substance having a similar effect may be used other than agar.
  • a seasoning material a material to which a taste or a fragrance is added as shown in Embodiment 10 may be applied to other embodiments.
  • a seasoning tool or a seasoning piece coated or impregnated with agar using the agar adsorption action is brought into contact with the extract to reduce the bitterness contained in the extract. Adsorb the astringency, change the degree of seasoning as necessary, or change the taste by interrupting the seasoning or selecting not to start seasoning, etc. It is a useful invention that achieves its intended purpose with a simple configuration and simple operation.

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  • Chemical & Material Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Apparatus For Making Beverages (AREA)

Abstract

La présente invention concerne un instrument d'assaisonnement et une pièce d'assaisonnement permettant à des composants amers et astringents d'être éliminés facilement et de manière moins coûteuse du café, du thé noir, du thé vert, de tisanes, de plantes, etc. Le procédé de cette invention consiste à tenir le manche (11) d'un instrument (13) d'assaisonnement avec les doigts. Ensuite, un élément (7) d'assaisonnement est introduit dans une boisson (17) (café, etc.) contenue dans une tasse (15), puis la boisson est remuée un certain nombre de fois. Les composants amers et astringents contenus dans la boisson (17) (café, etc.) sont ainsi adsorbés par l'agar dont on a imprégné l'élément (7) d'assaisonnement, ce qui permet d'atténuer l'amertume et l'astringence.
PCT/JP2002/012401 2001-11-29 2002-11-27 Instrument d'assaisonnement, piece d'assaisonnement et procede permettant d'assaisonner une boisson a l'aide de cet instrument d'assaisonnement ou de la piece d'assaisonnement WO2003045158A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002361071A AU2002361071A1 (en) 2001-11-29 2002-11-27 Seasoning instrument, seasoning piece, and method of seasoning drink by using the seasoning instrument or the seasoning piece

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP2001-402321 2001-11-29
JP2001402321 2001-11-29
JP2002196512 2002-05-31
JP2002-196511 2002-05-31
JP2002-196512 2002-05-31
JP2002196511 2002-05-31
JP2002-334406 2002-10-10
JP2002334406 2002-10-10

Publications (1)

Publication Number Publication Date
WO2003045158A1 true WO2003045158A1 (fr) 2003-06-05

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PCT/JP2002/012401 WO2003045158A1 (fr) 2001-11-29 2002-11-27 Instrument d'assaisonnement, piece d'assaisonnement et procede permettant d'assaisonner une boisson a l'aide de cet instrument d'assaisonnement ou de la piece d'assaisonnement

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AU (1) AU2002361071A1 (fr)
WO (1) WO2003045158A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03108445A (ja) * 1989-09-19 1991-05-08 Nitto Denko Corp 茶の製造方法
JPH06315434A (ja) * 1994-03-25 1994-11-15 Matsushita Electric Ind Co Ltd コーヒーメーカー
JPH07322823A (ja) * 1991-06-06 1995-12-12 Mercian Corp コーヒー抽出液の呈味改良方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03108445A (ja) * 1989-09-19 1991-05-08 Nitto Denko Corp 茶の製造方法
JPH07322823A (ja) * 1991-06-06 1995-12-12 Mercian Corp コーヒー抽出液の呈味改良方法
JPH06315434A (ja) * 1994-03-25 1994-11-15 Matsushita Electric Ind Co Ltd コーヒーメーカー

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