WO2021029681A2 - Capsule de café - Google Patents

Capsule de café Download PDF

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Publication number
WO2021029681A2
WO2021029681A2 PCT/KR2020/010714 KR2020010714W WO2021029681A2 WO 2021029681 A2 WO2021029681 A2 WO 2021029681A2 KR 2020010714 W KR2020010714 W KR 2020010714W WO 2021029681 A2 WO2021029681 A2 WO 2021029681A2
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WO
WIPO (PCT)
Prior art keywords
coffee
chamber
water
capsule
housing
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/KR2020/010714
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English (en)
Korean (ko)
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WO2021029681A3 (fr
Inventor
윤재준
이희환
이준혁
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Allus Co Ltd
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Allus 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
Priority claimed from KR1020200001867A external-priority patent/KR102205516B1/ko
Application filed by Allus Co Ltd filed Critical Allus Co Ltd
Publication of WO2021029681A2 publication Critical patent/WO2021029681A2/fr
Publication of WO2021029681A3 publication Critical patent/WO2021029681A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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  • the present invention relates to a coffee capsule, and more particularly, to a coffee capsule for uniformly and rapidly extracting coffee by raising water in a plurality of chamber chambers filled with ground coffee.
  • Capsule coffee commercialized under the trademark of Nespresso (Dolce Gusto) is for single use, containing a small amount of coffee of 5 g to 10 g or 25 g in a container, and extracting the coffee at high temperature and high pressure by putting it in an extraction machine. High pressure of about 10 to 20 bar, held in the capsule. It provides high coffee extraction yield and crema in a short time by extracting coffee within minutes under high temperature conditions of 70°C or higher.
  • capsule coffee extracts espresso at high temperature and high pressure, and ice coffee is made by putting ice in coffee (espresso) extracted at high temperature and high pressure.
  • Korean Patent Registration No. 10-1400596, Korean Patent Publication No. 10-2018-0108596, etc. disclose capsule coffee extracting coffee with pressurization and hot water. However, there was no capsule coffee that extracts hot coffee or iced coffee (including cold brew) with high temperature, room temperature or cold water without pressure in a short time.
  • capsule coffee since capsule coffee must withstand high temperature and high pressure extraction conditions, highly durable materials such as aluminum are used, and therefore, the materials used for capsule coffee are biodegradable or difficult to recycle. Are being collected).
  • the capsule coffee extracts coffee in a short time through high temperature and high pressure, so that the extraction efficiency is high, so that a strong bitter taste and a strong taste can be provided, but there is a limitation in providing coffee taste and aroma according to the type or blending of beans.
  • Cold brew is also one of the iced coffees.
  • cold brew is a coffee extracted from coffee powder by dropping water on ground beans. It is also called Dutch coffee (dropping type). It refers to coffee that has been brewed over a long period of 4 to 24 hours.
  • cold brew is extracted by immersion method in which coffee beans are immersed in cold water for 10 hours or more to brew coffee.
  • the existing cold brew is a natural fall method or a method of brewing for a long time, so not only the scale of the device is increased, but also it takes too much time. For this reason, despite an increase in the demand for cold brew, it is difficult to supply enough cold brew coffee.
  • the present invention provides a capsule for extracting coffee in a short time with high temperature (70° C. or higher), room temperature or cold water without applying a separate pressure to the capsule.
  • the present invention is to provide a capsule in which a biodegradable material can be used.
  • the present invention is to provide a capsule capable of extracting coffee having a lower caffeine content compared to conventional cold brew or capsule coffee.
  • the present invention is to provide a capsule capable of providing a coffee taste and aroma possessed by each coffee bean (or blended coffee powder).
  • the capsule 100 As a sealed capsule 100 after filling a small amount of ground coffee, the capsule 100
  • a housing 10 forming a side wall of the capsule
  • a bottom portion 30 forming a lower portion of the housing
  • Water supply units 50 and 150 supplying water to the bottom of the chamber
  • Water is supplied to the bottom of the chamber through the water supply unit, and the water rises from the bottom of the chamber to extract coffee liquid from the coffee powder, and the extracted coffee liquid flows into the inlet hole of the discharge unit located at the top of the chamber and then goes out of the capsule. It relates to spilled coffee capsules.
  • the coffee capsule of the present invention is filled with ground coffee therein, and has one or more chambers that divide the capsules into a plurality (the cross section of the chamber is the same as the entire cross section of the capsule, or is less than 1/2 to 1/20), and the chamber As the water rises from the bottom to the top (if it is supplied from the top to the bottom, the path through which the water goes down under the influence of gravity is determined (the water length is created), so the coffee powder in the capsule cannot be evenly invaded). Since it can be uniformly invaded, high concentration and taste uniformity can be secured even for a short time.
  • the contact area with the coffee powder and the invasion time can be increased.
  • the coffee capsule of the present invention has a structure in which coffee is independently extracted for each chamber, the coffee extraction rate can be controlled by adjusting the size or height of the chamber and the flow rate (water pressure) of supplied water.
  • the coffee capsule of the present invention having an inner diameter of 3.5 cm, a height of 4.5 cm, and five chambers can extract coffee in about 5 to 20 minutes.
  • the coffee capsule of the present invention can elevate water in a plurality of chambers to extract coffee with high temperature, room temperature or cold water in a short time without additional pressing force.
  • a rapid instantaneous heater 1000 to 1200W raising the temperature to 80°C within a few seconds (3 to 10 seconds) and a pressure pump 300 applying a pressure of 15 bar ⁇ 500W
  • a non-pressurized machine low flow quantitative motor (3W) and low-power heater (100-300W) without such a pressure pump or rapid instantaneous heater
  • biodegradable materials PLA, etc.
  • the coffee capsule of the present invention (extracted for 10 minutes) has reduced the extraction time by 100 times or more compared to the existing cold brew (extracted for 10 hours to 24 hours), thereby reducing the caffeine content by more than 5 times, and extracted with a capsule coffee or espresso machine. Compared to ice americano, caffeine content can be reduced by 2-3 times.
  • the coffee capsule of the present invention extracts coffee while gradually increasing water from the bottom of the chamber containing 5 to 20 g of ground coffee to the top at low temperature (or high temperature) non-pressurization (most components of the coffee bean, such as capsule coffee). It is not extracted under pressure at once) Since the components contained in the coffee beans (or blended coffee powder) are extracted mainly from ingredients that are well soluble at low temperatures, different tastes and aromas can be provided for each bean.
  • FIG. 1 is a perspective view of a coffee capsule according to a first embodiment.
  • FIG. 2 is a bottom perspective view of FIG. 1.
  • FIG. 3 is a perspective view with the cover removed from FIG. 1.
  • FIG. 4 is a view with the housing removed from FIG. 3.
  • FIG. 5 is a perspective view of a coffee capsule according to a second embodiment.
  • FIG. 6 is an exploded perspective view of FIG. 5.
  • FIG. 7 is a perspective view of a coffee capsule according to a third embodiment.
  • FIG. 8 is a plan view and a bottom view of FIG. 7.
  • FIG. 9 is a cross-sectional view of FIG. 7.
  • FIG. 10 is a cut-away view of FIG. 7 with a portion removed.
  • Figure 11 shows the flow control cap of Figure 7.
  • FIG. 12 is a diagram illustrating an example of a chamber having a different cross-sectional shape.
  • FIG. 14 shows an example of a coffee capsule coupled to a coffee extraction device (water supply unit) using a water head difference.
  • FIG. 15 shows an example of a coffee capsule coupled to a coffee extraction mechanism using a pump or motor.
  • 16 is a photograph of currently commercially available capsule coffee (Dolce Gusto) and coffee capsules (two left) of the present invention.
  • Figure 17 is the caffeine content of cold brew sold in coffee shops disclosed in the Korea Consumer Agency press release (February 6, 2018).
  • Example 18 is a test report for caffeine content, E. coli, etc. of the iced coffee of the present invention prepared in Example 1.
  • FIG. 1 is a perspective view of a coffee capsule according to a first embodiment
  • FIG. 2 is a bottom perspective view of FIG. 1
  • FIG. 3 is a perspective view with a cover removed from FIG. 1
  • FIG. 4 is a view with a housing removed from FIG. 3, and
  • FIG. 6 is an exploded perspective view of FIG. 5
  • FIG. 7 is a perspective view of a coffee capsule according to a third embodiment
  • FIG. 8 is a plan view and a bottom view of FIG. 7, and
  • FIG. 9 is FIG.
  • FIG. 10 is a cross-sectional view of FIG. 7 by removing a part of FIG. 7,
  • FIG. 11 is a diagram illustrating a flow control cap of FIG. 7, and
  • FIG. 12 is a view showing an example of a chamber having a different cross-sectional shape
  • FIG. 13 is another embodiment of the discharge unit.
  • the coffee capsule of the present invention includes a housing 10, a cover 20, a bottom part 30, a chamber 40, a water supply part 50, 150, and a discharge part 60, 160. , 260).
  • the coffee capsule of the present invention has a diameter of 2 to 30 cm, 2 to 20 cm, 2 to 15 cm, 2 to 10 cm, 2 to 5 cm, and height of 3 to 45 cm, 3 ⁇ 35cm, 3 ⁇ 25cm3 ⁇ 20cm, 3 ⁇ 15cm, 3 ⁇ 10cm, ground coffee 5 ⁇ 1000g, 5 ⁇ 500g, 5 ⁇ 400g, 5 ⁇ 300g, 5 ⁇ 200g, 5 ⁇ It can contain 100g, 5 ⁇ 75g, 5 ⁇ 50g, 5 ⁇ 30g, 5 ⁇ 20g, 5 ⁇ 10g.
  • Coffee capsules of the present invention have volumes of 10 to 5000 ml, 10 to 3000 ml, 10 to 1500 ml, 10 to 1000 ml, 10 to 750 ml, 10 to 500 ml, 10 to 385 ml, 10 to 200 ml, 10 to 150 ml , 10 to 100ml, 10 to 75ml, may be 10 to 50ml.
  • the coffee capsules of the present invention can be disposable and can be reused.
  • the coffee capsules of the present invention can be extracted for one serving or for multiples (for two or more).
  • the coffee capsule of the present invention can extract 50ml to 5000ml of coffee per extraction.
  • the coffee capsules of the present invention can be used to extract both hot brew and iced coffee.
  • Hot coffee is a method of brewing coffee at a temperature of less than 70 to 100°C, and there are drip coffee or espresso machine methods, and iced coffee is not only iced coffee, iced americano, iced latte, etc. It also includes cold brew, which is extracted with cold water for a long time. Ice coffee refers to all coffee that is consumed cold regardless of the method of brewing.
  • Coffee capsules which is the term used in the present invention, can extract iced coffee as well as hot coffee.
  • the coffee capsule of the present invention refers to a capsule that extracts coffee with high temperature, room temperature, or cold water (less than room temperature) without applying high pressure, unlike conventional capsule coffee machines or espresso machines.
  • coffee can be extracted with room temperature or cold water (less than room temperature) under non-pressurization.
  • the coffee capsule of the present invention is not a method of extracting by pressing about 2 to 20 bar with an espress machine.
  • a conventional capsule coffee or espresso machine pressurizes water between the capsules from a pump to increase the pressure (usually 10 to 20 bar), and then supplies water to the capsule for several seconds to extract it.
  • the coffee capsule of the present invention injects high temperature, cold or room temperature water into the inside by a motor or head pressure, but does not compress and injects water in a small amount very slowly (for example, 1.5 ml/sec to 5 ml/sec) To proceed with extraction.
  • the housing 10 forms a side wall of the capsule. Since the capsule of the present invention does not extract coffee under high pressure, it can be made of a thermoplastic material or a biodegradable plastic.
  • the usable thermoplastic material may be polypropylene (PP), ethylene vinyl alcohol (EVOH), poly-ethylene terephthalate (PET), and the like.
  • the biodegradable plastic may be commercially used biodegradable plastic.
  • potato or corn starch may be mixed with general purpose plastics such as PE and PP, or commercially available biodegradable plastics such as PLA and PCL.
  • a metal such as stainless steel may be used as a coffee capsule material including the housing 10.
  • the housing 10 may have a cylindrical shape or a cylindrical shape, but is not limited thereto.
  • it may be a square column, a hexagonal column, an octagonal column, a cup shape, or the like.
  • the cover 20 may cover the housing to prevent the coffee powder filled therein from leaking to the outside.
  • a hole is formed in the center of the cover 20, and an upper end of the water supply unit 50 may be exposed to the outside through the hole.
  • the central hole of the cover 20 may not be formed or may be finished with a capping device.
  • the bottom part 30 forms the lower part (bottom surface) of the capsule.
  • the bottom part 30 may be screwed or fused to the housing.
  • a hole may be formed in the center of the bottom part, and a water supply part may be formed on the upper side of the bottom to communicate with the hole, and the hole is a flow control cap 70 Can be capped with.
  • the coffee capsule of the present invention includes one or more chambers 40 formed by the bottom part 30 and the housing, the upper part being opened, and filled with ground coffee therein.
  • the chamber has a column structure with an open top and an empty interior having a predetermined height from the bottom to the top.
  • the coffee capsule simultaneously supplies water to the bottom of each chamber, and extracts coffee for each chamber while raising water for each chamber.
  • the chamber is a space to contain coffee, and one or more may be formed inside the coffee capsule according to the diameter and height of the capsule.
  • the number of the chambers 50 may be 2 or more, preferably 3 or more, and 3 to 50, 3 to 30, 3 to 20, 3 to 15 , 3 to 12, but are not necessarily limited thereto.
  • the chamber may be formed with one or more blocking walls 41 located inside the housing.
  • the cross-sectional shape of the chamber may have a fan shape.
  • the cross section of the chamber may be a circle or a polygonal shape such as a square, a pentagon, a hexagon, or an octagon.
  • the capsule may have four chambers having a square chamber cross section (ie, the chamber is a square column), and five chambers having a circle cross section (ie, the chamber is a cylinder).
  • a chamber may be provided.
  • the plurality of chambers have the same volume, but the volume difference between the chambers may be within 25%.
  • Protrusions may be formed in the height direction at predetermined intervals on the inner wall of the chamber.
  • the protrusion may increase the rate at which water rises along the inner wall of the chamber.
  • the water supply unit 50 supplies water to a lower portion of the chamber or to the bottom portion.
  • the first embodiment (Figs. 1 to 4) and the third embodiment (Figs. 7 to 10) include a water supply unit 50 located in the center of the housing, and the second embodiment (Figs. 5 and 6) Is provided with a water supply unit 150 located on the bottom (bottom bottom) of the capsule.
  • the water supply unit 50 is a pipe vertically positioned at the center of the housing, and the cover is provided at the bottom (to be precise, a bottom hole). It extends down or up to the top.
  • the upper (upper) or lower (lower) of the water supply unit is connected to a connection pipe of an external water supply device so that water can be injected.
  • a connection pipe of an external water supply device For example, when the connection pipe is connected to the top (cover side) of the water supply unit, the bottom can be closed with a capping device (for example, a flow control cap 70 can be used), and conversely, the bottom of the water supply unit (bottom Side), the upper end may be closed with a capping device.
  • the upper end of the water supply unit 50 may be at the same position as or below the cover central hole, or may protrude above several mm to several tens of mm.
  • FIG. 14 shows an example of a coffee capsule coupled to a coffee extraction mechanism (water supply unit) using a water head difference
  • FIG. 15 shows an example of a coffee capsule 100 coupled to a coffee extraction mechanism using a pump or motor I did it.
  • FIG. 14 shows an example in which a coffee appliance (or supply tank 200) is coupled to the upper end of the water supply unit 50.
  • the supply tank 200 is a storage unit ( 210), may include a connecting portion 220 and a pressure control hole 230.
  • the protrusion of the water supply unit is inserted and coupled to the inside of the connection unit 220, and the speed (flow rate) of the water falling through the pressure control hole 230 is controlled. Can be adjusted.
  • the outer surface of the lower side of the connection pipe 220 may be inserted into the inner side of the upper end of the water supply unit to be fastened.
  • the coffee liquid when water is supplied to the water supply unit 50 of the coffee capsule 100 using a water storage unit 310, a pump 320 or a motor, a pipe or a hose 330, water After flowing into the bottom of the chamber through the water supply pipe, the coffee liquid can be extracted while rising to the top of the chamber.
  • the water supply part 50 is located inside the capsule, and the lower end of the water supply part is blocked by the bottom part or the flow control cap.
  • the chamber 40 may be formed to include a part of the inside of the housing and a part of the outer surface of the water supply unit 50, and the chamber is It may be formed including a blocking wall 41 extending from the outer surface of the supply unit to the inner wall of the housing.
  • the blocking wall 41 may extend from the outer surface of the water supply unit to the inner wall of the housing, but in the case of FIGS. 5 and 6 without a water supply pipe, the blocking wall 41 may be formed to extend from the inner wall of the housing to the inner wall of the opposite housing.
  • the barrier wall may have a vertical plate shape, but may be a curved vertical plate shape or a vertical structure having a curved surface (for example, an S curved surface).
  • the water supply unit 50 includes a communication hole 51 communicating with the chamber from a lower portion to provide water to the bottom of the chamber.
  • One or more communication holes 51 may be formed on the outer surface of the water supply unit forming each chamber so as to separately supply water to each chamber. That is, the number of communication holes may be greater than or equal to the number of chambers.
  • the flow control cap 70 may be provided with a stepped portion (a).
  • the stepped portion (a) may block a part of the communication hole 51. That is, the flow rate supplied to the communication hole may be adjusted by adjusting the height of the stepped portion.
  • the water supply unit 150 may be positioned on the bottom of the bottom and may have a predetermined water retention space therein.
  • the water supply unit 150 has a structure having a predetermined height and an empty interior, and has a predetermined space therein to store water introduced from the outside, and discharge the water into the chamber through an upper bottom portion.
  • the water supply part 150 may be integrally formed with the bottom part.
  • the bottom portion 30 may further include a plurality of holes 31 formed at predetermined intervals.
  • the water supply unit 150 may have a water inlet hole 151 formed on a side or a bottom thereof.
  • the water inlet hole 151 is connected to a connection pipe of an external water supply device to allow water to flow in.
  • the amount of water supplied may be appropriately adjusted according to the size of the capsule and chamber, the amount of coffee, and the like. For example, when the capsule volume is in the range of 10 to 385 ml, the amount of water supplied may be 0.05 ml/s to 0.5 ml/s, 0.1 to 0.5 ml/s, or 0.15 to 0.4 ml/s.
  • the chamber has a cross section that is 2 to 20 times smaller than the entire cross section of the capsule (preferably 4 to 20 times) or more, and blocks water from moving to the side (adjacent chamber) through the chamber, thereby increasing the rate of water for each chamber. I can keep the coffee invasion rate uniform.
  • the leaching type (coffee extraction after leaching coffee in water for 24 hours) is completely immersed in water and mixed and leached. As the content of water increases, the solubility of coffee by water increases. As the chemical components of are dissolved together, the caffeine content increases, and the freshness, taste, and aroma of coffee decrease with long-term extraction (extracting for 24 hours).
  • the drip coffee extraction method that uses hot water but does not apply pressure (extracted by pouring water on the coffee placed on the filter) has a limit in that water will permeate the coffee because the water flows down due to gravity.
  • water is added several times to increase the invasive efficiency, but this operation is cumbersome and time-consuming, and furthermore, the extraction efficiency is still low because all of the coffee particles cannot be uniformly invaded due to the gravity of water. .
  • the capsule of the present invention is a method of extracting each chamber and continuously injecting a small amount of water into the chamber from the bottom.
  • water particles slowly rise (e.g., 5 minutes to 10 minutes 150ml of water is constantly supplied during the period.) Since water particles are continuously supplied to the column (for 5 to 10 minutes), the number of passes or contact of water particles passing through (invasion) the filled coffee powder increases. You can extract cold or hot brew (drip coffee) with a uniform concentration.
  • the coffee capsule of the present invention is a capillary tube through which water penetrates between neighboring coffee particles and the ascending force (elevating pressure) acting on the water particles in the process of moving water (at a very slow speed) from the bottom of the chamber to the top of the chamber. Since the contact area with the coffee powder and the invasion time can be increased due to force, etc., similar concentration is provided even when the amount of coffee is reduced by 2 to 3 times compared to the conventional cold brew extraction method (immersion type, drip type) or drip coffee method. can do.
  • the coffee capsule of the present invention has a structure in which coffee is independently extracted for each chamber, so the higher the chamber height and the wider the cross section of the chamber, the more concentrated coffee can be extracted (however, if the cross section is too wide, the water rise rate or coffee invasion It is not possible to keep the speed uniformly), the flow rate of the supplied water (relative to time), the head difference or the water supply rate can be controlled to control the extraction rate or concentration.
  • the discharge units 60, 160, 260 communicate with one side of the upper chamber and discharge the extracted coffee to the outside of the capsule.
  • the discharge part 60 may be formed in various ways in the capsule.
  • the discharge portion may be formed on the inner wall side of the housing.
  • One or more discharge units 60 may be formed in each of the chambers, and may be connected to the inner surface of the housing and extend from the top to the bottom of the chamber and have an opening 63 at the bottom.
  • the discharge unit 60 includes an inner wall of the housing, a partition wall 41 extending to the housing, and a second partition wall 61 branching from the partition wall and extending to the housing, and the partition wall or the second partition wall
  • the upper portion of the chamber may include a hole 62 communicating with the upper side of the chamber.
  • the discharge unit 160 may be formed inside each chamber.
  • One or more discharge units 160 may be formed in each chamber, and may be a tube extending from under the cover to the bottom.
  • the upper inlet hole 161 and the lower outlet hole 162 of the discharge unit 160 are opened, and the outlet hole 162 at the lower end passes through the bottom portion.
  • the upper end of the discharge part is separated by several mm ( ⁇ 1 ⁇ 5mm) from the cover, and the coffee liquid extracted through the spaced out flows into the upper inlet hole 161 and then falls through the discharge part to the outside through the outlet hole. Is discharged into.
  • the discharge unit may be formed on the side of the water supply unit.
  • the coffee capsule of the present invention includes a discharge part 260 of a double tube structure surrounding the water supply part 50, and a hole (not shown) is formed for each chamber at the upper side of the discharge part, and the hole The coffee liquid extracted to the upper part of the chamber may be moved to the discharge part.
  • a double pipe structure inner pipe is a water supply unit
  • coffee may fall between the outer surface of the inner pipe and the inner surface of the double pipe and discharged to the outside of the capsule.
  • the discharge part 260 may be a tube attached to the outer surface of the housing.
  • the discharge portion may be formed or communicated with the upper chamber through a hole (not shown) formed on the outer surface of the housing attached thereto. That is, the coffee extracted to the upper part of the chamber may be transferred and dropped to the discharge unit attached to the outer surface of the housing through the hole and discharged to the outside of the capsule.
  • the coffee capsules prepared in FIGS. 1 to 4 were filled with 10 g of coffee, and the capsules were fastened to the supply tank 200 as shown in FIG. 14. 160ml (2 ⁇ 4°C) of water was supplied to the storage, and the pressure control hole 230 opened only the top hole and closed the rest. 150 ml of ice coffee was extracted over 15 minutes.
  • FIG. 16 is a photograph of a currently commercially available capsule coffee (Dolce Gusto) and an ice capsule of the present invention used in Example 1, and FIG. 17 is a photograph of a coffee shop disclosed in a press release of the Korea Consumer Agency (February 6, 2018). It is the caffeine content of cold brew, and FIG. 18 is a test report for caffeine content, E. coli, etc. of the iced coffee of the present invention prepared in Example 1.
  • the coffee capsule of the present invention has a volume substantially similar to that of the existing capsule coffee.
  • the average caffeine of cold brew sold in coffee shops is 212 mg/cup
  • Americano is 125 mg/cup
  • Example 1 is 37.5 mg/cup
  • Example 1 is the existing cold brew coffee. It can be seen that it contains 5.7 times less caffeine than (ice) Americano and 3.3 times less caffeine.
  • Nespresso capsule coffee contains 50 to 80 mg per capsule extracted (answered by Nespresso official website), Nespresso capsule coffee contains 1.3 to 2.1 times more caffeine than the ice coffee of the present invention.
  • the capsule of the present invention can extract cold brew or hot brew (drip coffee).

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Apparatus For Making Beverages (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne une capsule de café permettant d'extraire uniformément et rapidement du café froid, au moyen d'une montée d'eau, de bas en haut, dans une pluralité de chambres remplies de café moulu. La capsule de café de la présente invention comprend au moins une chambre remplie de café moulu et divisant la capsule de café en une pluralité de sections (la section transversale d'une chambre est une à 20 fois plus petite que la section transversale de la totalité de la capsule de café), et l'eau monte de bas en haut dans les chambres (quand l'eau est alimentée de haut en bas, la trajectoire le long de laquelle l'eau descend est déterminée (c'est-à-dire qu'une trajectoire d'eau est générée) par l'effet de gravité, et alors l'eau ne peut pas passer uniformément à travers le café moulu dans la capsule de café), de telle sorte que l'eau peut pénétrer de manière uniforme à travers le café moulu à l'intérieur des chambres. Par conséquent, le café peut être extrait même avec de l'eau froide dans un temps relativement court, et une concentration élevée et une uniformité d'arôme peuvent être obtenues.
PCT/KR2020/010714 2019-08-13 2020-08-13 Capsule de café Ceased WO2021029681A2 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR10-2019-0098695 2019-08-13
KR1020190098695 2019-08-13
KR1020200001867A KR102205516B1 (ko) 2020-01-07 2020-01-07 아이스 캡슐
KR10-2020-0001867 2020-01-07

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WO2021029681A2 true WO2021029681A2 (fr) 2021-02-18
WO2021029681A3 WO2021029681A3 (fr) 2021-07-22

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Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2000401C2 (nl) * 2006-12-22 2008-06-24 Friesland Brands Bv Cup met statische menger en werkwijze voor bereiding van een vloeibaar product.
RU2534058C2 (ru) * 2009-06-17 2014-11-27 Конинклейке Дауве Егбертс Б.В., Nl Система, способ и капсула для приготовления напитка
IT1399318B1 (it) * 2010-04-09 2013-04-16 Rapparini Capsula con condotto interno verticale di deflusso stampata ad iniezione o per termoformatura e chiusa ermeticamente per ottenere infusi tipo espresso o bevande da prodotti idrosolubili e relativa macchina utilizzatrice .
WO2014102701A1 (fr) * 2012-12-27 2014-07-03 Sarong Societa' Per Azioni Capsule pour boissons
US10993576B2 (en) * 2016-03-01 2021-05-04 Bartesian Inc. Beverage machine and capsule for use with the beverage machine
KR101860740B1 (ko) * 2016-05-13 2018-05-25 주식회사 자로 콜드 브루용 캡슐

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