RU2662130C1 - Vacuum processor for coffee machines and coffee brewing method based on this device - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: vacuum processor (VP) for evacuating air from micropores of ground coffee beans prior to hot water brewing is designed to increase the extraction of biologically active substances from ground coffee beans, as well as to expand the taste range of ready-made coffee, and is designed to equip coffee machines, including espresso coffee machines. In a basic version, the VP includes a vacuum pump and a vacuum pump line with a shut-off valve designed to divert air from the sealed brewing chamber to the vacuum pump that pumps the air. Way of vacuum preparation of coffee with the help of EP provides welding, during which, due to the preliminary air pumping, hot water penetrates into the micropores penetrating the ground coffee beans, much deeper than with other methods of preparing coffee, all other things being equal.

EFFECT: coffee obtained with the VP is enriched with biologically active substances and has extended taste range.

4 cl, 1 dwg

Description

FIELD OF THE INVENTION

The claimed invention relates to devices designed to equip coffee machines with the aim of exerting various effects on the ground coffee beans, leading to an increase in the consumer attractiveness of coffee, which is largely determined by the extraction of biologically active substances. Different influences allow to achieve a different degree of extraction. In the claimed invention, as such an impact, it is proposed to use preliminary pumping of air from micropores of ground coffee beans before brewing. The claimed invention can be used both in catering systems and at home.

State of the art

The simplest coffee machines appeared in the early 19th century. Basically, they automated the process of brewing ground coffee beans with hot water at atmospheric pressure. Then there were suggestions to exert various additional effects on coffee beans, hot water and brewed coffee. Devices for exerting these effects are conveniently called processors.

For example, a device that provides a change in pressure or temperature of hot water before it is supplied to ground coffee beans is conveniently called a water processor. It should be noted that it was the water processor that underwent the greatest changes in the course of improving coffee machines. As a result, espresso coffee machines appeared at the end of the 19th century. The history of the appearance of espresso coffee machines is described in the literature, for example, in the book Berstenlan, CoffeeFloatsTeaSinks: ThroughHistoryandTechnologytoaCompleteUnderstanding, HelianBooks, 1993. The main feature of the water processor of espresso coffee machines is to provide increased pressure of hot water and maintaining its temperature within specified limits. Nowadays, pressure at a level above 9 atmospheres and a temperature within 88-93 degrees Celsius are considered to be the most popular. A moderately high temperature helps to preserve biologically active substances, and high pressure helps to increase their extraction.

In addition to water processors, steam and air processors have appeared that provide pre-treatment of coffee raw materials with water vapor and hot air immediately before brewing. It is believed that such processing gives the drink a particularly attractive taste.

Processors that provide grinding of roasted coffee beans immediately before brewing have become widespread. It is believed that such mill processors can preserve biologically active substances with increased volatility in ground coffee beans.

Processors that provide mixing of various additives, for example syrups or cream, to the finished drink are quite widespread. It is believed that a change in the taste of the resulting beverage due to the mixing processors further attracts consumers.

A special place among coffee machines is occupied by Nespresso coffee machines, which, using capsule processors, ensure the brewing of ground coffee beans, pre-selected, prepared and packaged in standard compact capsules. It is believed that capsules and capsule processors can significantly simplify and automate the process of making coffee.

Analogs and prototype

In relation to the claimed invention, processors are of particular interest, which, before brewing, provide pre-treatment of ground coffee beans with steam and (or) hot air. These devices can be considered closest to the claimed invention. Of these, analogues are distinguished: RU 2086169, US 5337652, US 4204465, CA 1099123, DE 2946822, US 4632024, US 4137833, GB 920387, US 6711988, US 9398826, US 9486107.

The prototype of the claimed invention can be considered the invention of US 5337652. This is an espresso machine with a combined water processor that provides pre-processing of coffee raw materials with a mixture of water vapor and hot air and subsequent brewing with hot water under pressure. The disadvantage of the prototype can be considered that it does not fully use the features of the microstructure of ground coffee beans to increase the extraction of biologically active substances.

The microstructure of ground coffee beans

Recent studies have clearly confirmed that coffee raw materials have a porous microstructure (Pittia P. atal, EvaluationofmicrostracturalpropertiesofcoffeebeansbysynchrotronX-raymicrotomography: amethodologicalapproach, JournalofFoodScience, 2011 Mat.). Before brewing, the micropores of the coffee raw materials are filled with air. In order to penetrate deep into the micropores, hot water must squeeze this air. The deeper the compressed air allows hot water to penetrate the micropores, the higher the effective contact area of hot water with coffee raw materials will be, and the higher the degree of extraction of biologically active substances. This fact explains why an increase in hot water pressure in espresso machines contributes to an increase in the extraction of biologically active substances.

In the prototype, to increase the extraction of biologically active substances, an increase in the pressure of hot water is used. It seems that this is not the only effect providing increased penetration of hot water into the micropores. The use of another effect, separately or together with an increase in pressure, can provide a further increase in the extraction of biologically active substances and an expansion of the taste range of the prepared coffee.

Disclosure of invention

The objective of the claimed invention is to increase the extraction of biologically active substances during the brewing of ground coffee beans.

The technical result of solving this problem will be to obtain coffee with increased consumer attractiveness due to the expanded taste range due to additionally extracted biologically active substances.

The solution to this problem is achieved by the fact that the coffee machine is equipped with a vacuum processor that provides air pumping from micropores of ground coffee beans before brewing with hot water. Other things being equal, the lack of air allows hot water to penetrate much deeper into the micropores. This increases the effective surface area of the interaction of hot water with the material of ground coffee beans and leads to an increase in the extraction of biologically active substances from them.

The claimed vacuum processor is designed to equip coffee machines, including espresso coffee machines, equipped with a hermetic brewing chamber, which provides a hermetically tight seat for installing a removable coffee container with a filter filled with ground coffee beans. The hermetically sealed seat sealed brewing chamber is divided into upper and lower cavities. The upper cavity of the brewing chamber is connected to a water line with a shut-off valve, designed to supply hot water from the water processor of the coffee machine to a removable coffee container. The lower cavity of the brewing chamber is connected to the coffee line with a shut-off valve, designed to drain the finished coffee.

The vacuum processor itself consists of a vacuum pump and a vacuum pump line, on which a shut-off valve is installed. The vacuum pump line is connected to the upper or lower cavity of the hermetic infusion chamber and is designed to divert air from it to the evacuating vacuum pump.

The vacuum processor can be improved by equipping it with a vacuum compensator, which is a vacuum vessel mounted on the vacuum pump line between the shut-off valve and the vacuum pump. The vacuum vessel must have a volume that allows you to damp vibrations during transients that occur at the beginning and when the pumping of air from the sealed chamber of the coffee machine is stopped.

The vacuum processor can be improved by supplementing it with an auxiliary vacuum circuit with a shut-off valve connecting the upper and lower cavities of the brewing chamber of the coffee machine. With the shut-off valve open, this auxiliary vacuum circuit allows air to be pumped out of both cavities at the same time, reducing the time for pumping air out of ground coffee beans. With the shut-off valve closed, this auxiliary vacuum circuit does not interfere with the brewing of ground coffee beans with hot water.

The vacuum processor can be improved by increasing the flow cross sections of highways and shut-off valves to values that reduce the time for pumping air from micropores of ground coffee beans so that the pressure of rapidly exiting air will expand the walls of the micropores, increasing the area of their inner surface and the area of its contract with hot water.

A vacuum coffee preparation method involving the use of the claimed vacuum processor consists of the following sequence of actions:

- a replaceable coffee container with a filter filled with ground coffee beans is installed in the sealed brewing chamber of the coffee machine;

- shut-off valves are locked on the water and coffee lines of the coffee machine;

- the shut-off valve on the pump vacuum line of the vacuum processor opens;

- driven by a vacuum pump that creates a vacuum in the brewing chamber;

- a vacuum is maintained in the brewing chamber for the time required to pump air from the micropores in the ground coffee beans;

- the vacuum pump is turned off and the shut-off valve on the pump vacuum line of the vacuum processor is locked;

- shut-off valves on the water and coffee lines of the coffee machine open;

- hot water is supplied to a removable coffee container with a filter;

- brewing occurs in a removable coffee container, during which, thanks to preliminary pumping of air, hot water penetrates much deeper into micropores penetrating ground coffee beans than with other methods of making coffee, all other things being equal;

- on the coffee line of the coffee machine, ready coffee enriched with biologically active substances and having an expanded taste range is removed from the removable coffee container through the filter.

Description of drawings

In FIG. 1 is a diagram of the basic design of an espresso coffee machine equipped with the claimed vacuum processor.

The implementation of the invention

In the basic version, a vacuum processor (VP) is integrated into the design of the espresso machine.

In the espresso machine, ground coffee beans are placed in a removable coffee container 1 equipped with a filter 2. The replaceable coffee container 1 is installed in a sealed brewing chamber 3 on the seal 4. A seal is provided for placing the replaceable coffee container 1 in the brewing chamber 5. The brewing chamber is divided into the upper and the lower cavity for sealing 5. For supplying hot water from the water processor to the upper cavity of the brewing chamber 3, a water line is provided 6. To divert the finished beverage from the lower cavity of the brewing chamber There is a coffee line 7. A coffee beverage 7 is supplied to the consumer via a coffee line 7. Highways 6 and 7 are equipped with shut-off valves 9. The water processor of the espresso machine consists of a pressure vessel (pressure chamber) 10, equipped with a safety valve 11. Pressure vessel 11 partially filled with process water 12, which is heated by a heat exchanger 13. Water for coffee preparation is supplied to the highway 6 under high pressure using a pump 14. A heat exchanger 15 is provided on the highway 6, ory transfers heat from the process water 12 to the water for preparing coffee.

The main circuit of the VP vacuum processor consists of a vacuum pump 16, a vacuum compensator 17, an outlet vacuum pipe 18 with a shut-off valve 19, and a pump vacuum line 20. An outlet vacuum pipe 18 connects the brewing chamber 3 to a vacuum compensator 17, and a pump vacuum pipe 20 connects the vacuum compensator 17 with a vacuum pump 16. The auxiliary circuit of the VP vacuum processor consists of a connecting vacuum line 21 with a shut-off valve 22. The connecting vacuum line 21 couples the upper and lower cavities of the brewing chamber 3 and ensures the integration of the vacuum processor VP into the coffee machine. The shutoff valve 22 allows you to pump out air simultaneously from both cavities of the brewing chamber, but when hot water is supplied to the upper cavity, it closes and prevents it from entering the lower cavity, bypassing the removable coffee container 1.

At the beginning of the coffee preparation cycle, ground coffee beans are placed in the removable coffee container 1. The replaceable coffee container 1 is tightly installed in the brewing chamber 3 by the seal 4, after which the brewing chamber 3 is sealed by the seal 5. Hot water is prepared in the water processor for making coffee. Shut-off valves 9 and 19 are closed.

Then the VP vacuum processor takes effect. The non-return valve 22 is open. The vacuum pump 19 pumps air out of the vacuum compensator 17 and the vacuum lines 18 and 20. The shut-off valve 19 opens and both cavities of the brewing chamber 3, the connecting vacuum line 21, part of the water line 6 and part of the coffee line 7 are evacuated to shut-off valves. valves 9. Air escapes from the micropores of the coffee stock.

At the end of the evacuation, the shut-off valve 19 closes, and the shut-off valves 9 open. Hot water along line 6 begins to flow into the upper cavity of the brewing chamber 3. Since at the first moment of this process there was a vacuum in the brewing chamber, part of the hot water evaporates. The shutoff valve 22 is closed. The steam-water mixture begins to flow onto the ground coffee beans and fill their micropores. Then the pressure in the upper cavity of the brewing chamber rises and already under increased pressure, hot water continues to penetrate the micropores of ground coffee beans.

Passing through ground coffee beans, hot water absorbs biologically active substances and through filter 2 enters the lower cavity of the brewing chamber, and then into the bypass coffee line and then to the consumer.

Claims (21)

1. A vacuum processor for pumping air from micropores of ground coffee beans before brewing with hot water during the coffee preparation process, in order to increase the extraction of biologically active substances of ground coffee, as well as to expand the taste range of ready-made coffee, designed to equip coffee machines, including espresso coffee machines equipped sealed brewing chamber, which provides a hermetically tight seat for installing a removable coffee container with a filter filled with ground coffee beans, hydraulically divided into upper and lower cavities by a hermetically tight seat, a water main with a shut-off valve, designed to supply hot water through the upper the cavity of the sealed brewing chamber to the removable coffee container installed therein, coffee line with shut-off valve designed for outlet finished coffee from a sealed brewing chamber, characterized in which includes a vacuum pump and a vacuum pump line with a shut-off valve, designed to exhaust air from a sealed infusion chamber to an air pump evacuating air. 2. The vacuum processor according to claim 1, equipped with a vacuum compensator, which is a vacuum vessel mounted on the vacuum pump line between the shut-off valve and a vacuum pump having a volume that allows you to damp vibrations during transients that occur at the beginning and when the pumping of air from brewing chamber of the coffee machine. 3. The vacuum processor according to claim 1, supplemented by an auxiliary vacuum circuit with a shut-off valve, connecting the upper and lower cavities of the sealed brewing chamber of the coffee machine, which, when the shut-off valve is open, allows air to be pumped out of both cavities at the same time, reducing the time for pumping air from ground coffee beans, and when the shut-off valve is closed, it allows unobstructed brewing of ground coffee beans with hot water. 4. The method of vacuum preparation of coffee using a coffee machine equipped with a vacuum processor according to claim 1, which provides for brewing ground coffee beans with hot water, characterized in that before hot water infusion provides for pumping out air from ground coffee beans why consistently a replaceable coffee container with a filter filled with ground coffee beans is installed in the sealed brewing chamber of the coffee machine, shut-off valves on the water and coffee lines of the coffee machine are closed, a shut-off valve is opened on the pump vacuum line of the vacuum processor, driven by a vacuum pump that creates a vacuum in a sealed brewing chamber, during the time necessary for pumping the air from the ground coffee beans, the vacuum is maintained in a sealed brewing chamber, the vacuum pump is turned off and the shut-off valve on the pump vacuum line of the vacuum processor is locked, shut-off valves on the water and coffee lines of the coffee machine open hot water is supplied to a removable coffee container with a filter, brewing occurs in a replaceable coffee container, during which, thanks to preliminary air pumping out, hot water penetrates into the micropores penetrating ground coffee beans, much deeper than with other methods of making coffee, ceteris paribus conditions, on the coffee line of the coffee machine, ready coffee enriched with biologically active substances and having an expanded flavoring range is removed from the removable coffee container through a filter.

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