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Conditioning methods to control caffeine

A caffeine and coffee powder technology, applied in the field of conditioning, can solve the problems of bad taste of high-temperature conditioning coffee, too long time of normal temperature conditioning coffee, etc., to achieve the effect of avoiding bitter taste

Active Publication Date: 2011-12-28
FAR EAST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a caffeine-controlled conditioning method that solves the problem of bad taste of high-temperature conditioning coffee and the problem of long time of normal temperature conditioning coffee

Method used

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  • Conditioning methods to control caffeine
  • Conditioning methods to control caffeine
  • Conditioning methods to control caffeine

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Experimental program
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Effect test

Embodiment Construction

[0039] Such as figure 1 Shown, the present invention is the conditioning method of controlling caffeine, comprises the following steps:

[0040] a. Mix coffee powder and water in a container; this step is mainly to place the ground coffee powder and an appropriate proportion of water in a container, and keep the working temperature of the container at room temperature.

[0041] b. Apply an oscillating force to the container for an action time, and maintain the operating temperature at this stage within a first working temperature range; this step is mainly to apply an ultrasonic shock to the container, and the ultrasonic shock The time is maintained for 1 to 5 minutes, and the working temperature is maintained at room temperature or controlled within the range of 5 to 60°C. Ultrasonic vibration is used to assist the extraction, and it is also used at "non-high temperature" (below 85°C) Extraction is carried out so that the aromatic components in the coffee powder can be extra...

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Abstract

The invention discloses a conditioning method, in particular to a conditioning method capable of controlling caffeine. The caffeine-controlling conditioning method includes the following steps: a. mixing coffee powder and water in a container; b. shaking the container for a certain period of time, and maintaining the operating temperature at the first working temperature between 5 and 60°C within the range; c. Compress the space of the container so that the coffee powder is fully extracted into coffee liquid; d. Warm the coffee liquid in step c to a second working temperature between 80 and 100°C. The present invention adopts the above technical scheme, so that the brewed coffee has low caffeine content; it can avoid the bitter taste; it does not need excessive waiting for conditioning the coffee; the specific components in the coffee powder are fully extracted; the extraction process can be carried out quickly at room temperature; The heated coffee liquid tastes mellow.

Description

technical field [0001] The invention relates to a conditioning method, in particular to a conditioning method capable of controlling caffeine. Background technique [0002] At present, the common methods of preparing coffee generally include water drip (Water Drip), siphon (Siphon), steam pressure (Espresso) and filter paper brewing (Paper Drip). Coffee (ice-brewed coffee) uses natural osmotic water pressure, adjusts the speed of water droplets, and uses cold water to drip slowly. It is dripped for about 10 hours at a low temperature of 5 degrees Celsius. The advantage of drip coffee is that it has low caffeine , so it is not sour and not hurting the stomach. Because the drip coffee is completely filtered with cold water, the coffee is 100% soaked and moist. The low caffeine content makes the extracted coffee taste smooth and not sour, but the disadvantage is that the conditioning time is too long. The siphon type, steam pressurized type and filter paper brewing type use hi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J31/00
Inventor 许显荣钟明吉
Owner FAR EAST UNIVERSITY
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