Patent Application
20150250348
The invention relates to a method and apparatus for preparing a beverage from a solvent and ingredients.
The invention may be used, for example, in the field of beverage preparation.
Preparing beverages by brewing ingredients in a solvent is very popular. For example, if tea is used as ingredient, hot/boiling water is traditionally used as solvent for the brewing (i.e. infusing). After a given time duration, ingredients are taken out of the solvent, and the resulting solvent corresponds to the prepared beverage. A similar approach is used when beverages are prepared out of different ingredients, such as various herbs, plant leaves or plant roots. Such types of beverages provide health benefits that are highly regarded by consumers. One of the health benefits comes from antioxidants that are contained in the beverage, which is obtained after brewing. For example, catechins are the main type of antioxidants in tea. Such beverages are usually prepared by using dedicated domestic appliances, such as a tea maker or tea pot. However, when brewing ingredients by using traditional methods or appliances, not only antioxidants are extracted, but also caffeine which is not a healthy compound. Therefore, extracting more antioxidants will, unfortunately, also result in extracting more caffeine.
It is an objective of the invention to propose an improved method and apparatus for preparing a beverage from a solvent and ingredients. The invention is defined by the independent claims. The dependent claims define advantageous embodiments.
To this end, the method according to the invention comprises:
By infusing the ingredients successively in the solvent at different temperatures, the diffusion rate of the compounds that are contained in the ingredients are controlled, which results in extracting an amount of antioxidants that is higher than the amount of caffeine.
The invention also relates to an apparatus comprising the technical means to carry out the various steps of the method according to the invention.
Detailed explanations and other aspects of the invention will be given below.
The particular aspects of the invention will now be explained with reference to the embodiments described hereinafter and considered in connection with the accompanying drawings, in which identical parts or sub-steps are designated in the same manner:
The ingredients IG may correspond to, for example, any type of tea leaves, coffee, herbs, roots, fruits, or a mix of those ingredients.
The solvent may correspond to, for example, water, mineral water, tap water, salted water, alcohol, or a mix of those solvents.
The method according to the invention follows a multiple-step approach in the sense that the brewing of the ingredients in the solvent is performed successively in a sequence of multiple steps. The solvent which is used during a given step of brewing is the solvent resulting from the brewing of a previous step of brewing. In other words, a fresh and new solvent is not added during the brewing cycle, and the solvent is also not changed during the brewing cycle.
The number of successive steps of brewing is at least two, as illustrated in
Table 1 below shows the measured results of the ratio of catechins and caffeine when green tea is used as ingredient and is brewed for 5 minutes at 90° C., and for green tea being brewed for 5 minutes at 100° C., according to a traditional way of brewing. The ratio of catechins to caffeine is 4.5 and 4.42, respectively. Those values are used as reference in order to be compared with the measured results from a multiple-step brewing cycle according to the invention.
Table 2 below shows the measured results of the ratio of catechins and caffeine when green tea is used as ingredient and is brewed according to the invention. In the first case, green tea is brewed at 30° C. during 3 minutes then at 90° C. during 2 minutes. In the second case, green tea is brewed at 40° C. during 3 minutes then at 90° C. during 2 minutes.
Compared to the reference in which the brewing was performed at 90° C. during 5 minutes (i.e. one single step of brewing), the results of Table 2 illustrate that for the same brewing duration of 5 minutes, the multiple-step method according to the invention results in an increase of the amount of catechins and a decrease of the amount of caffeine. The amount of catechins is increased by 7% on both cases, the amount of caffeine is decreased by 11% in both cases, so that the ratio of catechins to caffeine is increased by 20% in both cases.
−11%
−11%
Table 3 below shows the measured results of the ratio of catechins and caffeine when green tea is used as ingredient and is brewed according to the invention. In the first case, green tea is brewed at 20° C. during 2 minutes and subsequently at 100° C. during 3 minutes. In the second case, green tea is brewed at 40° C. during 2.5 minutes and subsequently at 100° C. during 2.5 minutes.
Compared to the reference in which the brewing was performed at 100° C. during 5 minutes (i.e. one single step of brewing), the results of Table 3 illustrate that for the same brewing duration of 5 minutes, the multiple-step method according to the invention results in an increase of the amount of catechins and a decrease of the amount of caffeine. In the first case, the amount of catechins is increased by 27% with a corresponding increase of caffeine of only 4%, which results in an increase of the catechins to caffeine ratio of 22%. In the second case, the amount of catechins is increased by 26% with a corresponding increase of caffeine of only 5%, which results in an increase of the catechins to caffeine ratio of 20%.
As illustrated in the above tables, parameters, such as the number of successive steps of brewing, the temperature at each step, and the brewing duration of each step of brewing, influence the results regarding the amount of antioxidants which is extracted, or regarding the ratio between the total amount of catechins and caffeine. The choice of those parameters can be optimized to extract a higher amount of antioxidants in a given ingredient (or a mix of ingredients), or to increase the ratio between the total amount of catechins and caffeine.
The optimization of those parameters is preferably done based on the diffusion curves of antioxidants and caffeine contained in a given ingredient. Those curves can be derived from preliminary measurements.
Those curves make it possible to identify at which temperature the overall ratio of antioxidants/caffeine is the largest; which, in this example, is at temperature T1, as illustrated by the large difference D_AM. Those curves also make it possible to identify at what temperature the diffusion of antioxidants is the highest; which, in this example, is at temperature T2, as illustrated by the maximum AM_max. Based on those indications, a first step of brewing can preferably be made at a temperature equal to T1, followed by a second step of brewing that is preferably made at a temperature equal to T2.
Those curves also make it possible to identify at what time the key changes in the diffusion occur. In the present example, for a temperature T1, the ratio antioxidants/caffeine reaches a maximum at time t2. This indication is used to set the duration of the first step of brewing at a value equal to the difference (t2−t0). Also, for a temperature T2, the maximum speed of the diffusion is reached at time t1. This indication is used to set the duration of the second step of brewing at a value equal to the difference (t1−t0).
The number of successive steps of brewing can preferably be determined based on a given targeted amount of antioxidants that needs to be extracted from the ingredients; or alternatively, based on a given targeted ratio antioxidants/caffeine that needs to be reached. To this end, the number of successive steps of brewing is such that as long as the targeted amount has not been reached, an additional successive step of brewing is performed.
Preferably, the first given temperature T1 is lower than said second given temperature T2, as illustrated via the examples of Table 2 and Table 3. This is preferred for the ease of implementation. Indeed, since the solvent after a given step of brewing is used for the subsequent step of brewing, without removing the ingredients out of this solvent, the setting of the temperature of the solvent at the second given temperature T2 can be simply obtained by heating the solvent from temperature T1 to T2.
Alternatively, the first given temperature T1 is higher than said second given temperature T2. In this case, the second step of setting 103 may preferably comprise a step of cooling the solvent from said first given temperature T1 to said second given temperature T2.
Advantageously, the first step of brewing 102 comprises a step of spreading the solvent onto the ingredients at a first given flow-rate R1, and the second step of brewing 104 comprises a step of spreading said solvent onto the ingredients at a second given flow-rate R2.
Considering that each successive step of brewing extracts relatively more or less of the specific compounds from the ingredients, adjusting the flow rate helps to amplify or reduce this effect. Different flow rates of the solvent during the steps of brewing are beneficial since a higher flow-rate contributes to the extraction of more antioxidants from ingredients, in particular to extract more catechins from green tea. Advantageously, the flow rate of solvent during a given step of brewing according to the invention can be set between 0 and 5 litres per minute.
Advantageously, the method according to the invention further comprises a first step of setting the pressure to a first given pressure level P1 during said first step of brewing 102, and a second step of setting the pressure to a second given pressure level P2 during said second step of brewing 104. In other words, different pressure is used at each step of brewing.
For example, a pressure P1 lower than the normal atmospheric pressure can be used to boil solvent at a lower temperature. Lowering the pressure will thus lower the boiling point, therefore it is possible to boil the solvent at each step even if the temperature is relatively low. Boiling the solvent has the advantage of creating some bubbles in the solvent which cause the flow of solvent around the ingredients to improve the extraction of antioxidants. For example, a pressure P2 higher than the normal atmospheric pressure can be used to boil a solvent at higher temperature; e.g. higher than 100° C. if the solvent is water.
Advantageously, the method according to the invention further comprises a step of modifying the chemical property of the solvent before starting the second step of brewing 104. In other words, the solvent property can be modified before the start of a step of brewing in order to optimize the extraction of antioxidants from the ingredients.
Advantageously, the chemical property of the solvent which is modified is the pH.
Advantageously, the chemical property of the solvent which is modified is the Hardness. It can be shown that with the increase of hardness in the solvent (i.e. an increase of the concentration of ions Ca2+ and Mg2+), the concentration of antioxidants gets decreased significantly. As a consequence, in order to extract more antioxidants (i.e. catechins from tea), a step of softening the solvent is performed to reach a lower hardness of the solvent. To this end, the solvent can pass through an ion exchange resin material in which ions Ca2+ and Mg2+ contained in the solvent are exchanged with ions Na+ contained in the resin, thus reducing the concentration of ions Ca2+ and Mg2+ in the solvent.
The invention also relates to an apparatus for preparing a beverage from a solvent and ingredients, and which comprises the means to carry out the various steps of the method according to the invention described above.
The infuser is placed inside the container CO, and the first system SYS1 comprises a communication channel CH to link the inside part of the container CO and the inside part of the infuser IF. For example, the communication channel CH corresponds to short tubes (not shown) passing through the walls of the infuser or to a plurality of holes in the walls of the infuser, as illustrated by dotted style in the wall of infuser IF. With such an arrangement, the solvent in the container CO can communicate with the inside part of the infuser IF. The infuser is maintained in position by legs (not shown) to the walls of the container.
The second system SYS2 for setting the temperature of the solvent may correspond to a heating system HS placed at the bottom part of the container. A control unit CU is used to control the heating system HS, for example by regulating the electrical power that is supplied to the heating system over the first period of time DT1 and the second period of time DT2; the higher the electrical power that is supplied, the higher the temperature will be.
The infuser is placed outside the container CO, preferably above the container CO. The first system SYS1 comprises a pumping mechanism to carry solvent from said container CO to said infuser IF. Also, the apparatus APP further comprises a return channel to carry the solvent in the infuser IF back to the container CO, for example a siphon tube ST.
The infuser IF is, for example, fixed above container CO by legs or an equivalent (not shown), which extends from the container's wall to the infuser.
The first system SYS1 is used to circulate the solvent S from the lower part of container CO to the upper part of the infuser IF via a pipe PP.
The system SYS1 corresponds, for example, to an electrical fluid pump.
Alternatively, as depicted in
The air flow is illustrated by white circles in the solvent S, under the first extremity EX1. The air pump AP may be of any type, but is preferably a diaphragm air pump. Air is pumped from the outside of the container. It is appreciated that the tube TT preferably extends vertically, so as to facilitate the movement of the air flow and the solvent therein. However, the tube TT may also be such that its main axis departs from the vertical direction, for example by an angle between 0 and 45 degrees. Also, the tube TT is preferably cylindrical-shaped, but may also have different shapes, such as a corkscrew-shape, or a curved-shape. The tube TT advantageously has an average diameter between 5 and 7 millimeters, or an average sectional area between 19.6 and 38.5 square millimeters. Advantageously, as illustrated, the first extremity EX1 of tube TT has a funnel-shaped entrance so that air flow generated by the air pump AP enters the tube TT more easily. If the apparatus according to the invention falls under the home-appliances category, the air pump AP advantageously generates an air flow between 1 and 2 liters per minute, and the pumping in the tube is efficient if at least 80% of this air flow enters the tube at the first extremity EX1. If the apparatus according to the invention falls under the semi-professional or professional category, the air pump AP advantageously generates an air flow between 10 and 20 liters per minute, and the pumping in the tube is efficient if at least 80% of this air flow enters the tube at the first extremity EX1. By generating air flow by means of the air pump instead of vapor bubbles that are naturally generated by locally boiling water, which is the case with a conventional percolator, the solvent can reach the upper part of the tube TT while having a temperature much below the boiling temperature of the solvent; a temperature which can thus be adapted to the ingredients used in the brewing.
Alternatively, the first system SYS1 corresponds to a pumping mechanism that is driven by steam (not shown), which is generated after heating the solvent in the container.
The solvent leaving the pipe PP, as illustrated by arrows A1, drops into infuser IF. The solvent in the infuser IF then drops back into container CO via the return channel; for example via the siphon tube ST, as illustrated by arrows A2. The successive steps of circulating the solvent from the container CO into the pipe PP, then infusing the ingredients in the infuser IF in the solvent, which is contained in the infuser, and subsequently dropping the solvent in the infuser back into the container, will constitute a closed brewing cycle that is continued until all these various successive steps of brewing are finished.
The second system SYS2 for setting the temperature of the solvent may correspond to a heating system HS placed at the bottom part of the container. A control unit CU is used to control the heating system HS, for example by regulating the electrical power that is supplied to the heating system over the first period of time DT1 and the second period of time DT2.
Advantageously, the pumping mechanism of the first system SYS1 is adapted to carry solvent at a first given flow-rate R1 during said first period of time DT1, and adapted to carry solvent at a second given flow-rate R2 during said second period of time DT2.
If an electrical fluid pump is used for the first system SYS1, this can for example be achieved by increasing the rotation speed of the rotor. If a pumping mechanism based on percolation effect is used, this can for example be achieved by increasing the air flow inside tube TT.
Advantageously, the apparatus APP according to the invention further comprises a chamber CB to enclose the infuser IF, and a third system SYS3 for setting the pressure inside said chamber CB to a first given pressure level P1 during said first period of time DT1 and to a second given pressure level P2 during said second period of time DT2.
Advantageously, the apparatus APP according to the invention further comprises an ion exchange resin material through which said solvent (S) is intended to pass through in order to modify the chemical property of said solvent. For example, the ion exchange resin can be placed via an actuator along the exit path of tube TT when the softening of the solvent is needed (not shown), and removed by said actuator when the softening of the solvent is no more needed.
Other variations to the disclosed embodiments can be understood and effected by those skilled in the art in practicing the claimed invention, from a study of the drawings, the disclosure, and the appended claims. In the claims, the word “comprising” does not exclude other elements or steps, and the indefinite article “a” or “an” does not exclude a plurality. A single unit may fulfill the functions of several items recited in the claims. The mere fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measured cannot be used to advantage. Any reference sign in the claims should not be construed as limiting the scope.
| Number | Date | Country | Kind |
|---|---|---|---|
| PCT/CN2011/084957 | Dec 2011 | CN | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/IB2012/057756 | 12/27/2012 | WO | 00 |
