Extraction apparatus

Abstract

To provide an extraction apparatus capable of improving quantitativeness of pouring without requiring use of a scale or a dedicated pouring apparatus.SOLUTION: The extraction apparatus comprises a filter 30 and a mount sheet 4. On a rear surface of the mount sheet 4, there are provided a first mark 2a indicating a pouring stop water level for blooming and a pouring restart water level for extraction, and a second mark 2b indicating a pouring stop water level for extraction, where the second mark 2b is at a position closer to an opening than the first mark 2a is. In use, since the mount sheet 4 is opened and attached to a cup or the like, only a portion of the mount sheet 4 that is bonded to a filter body 3 functions as the marks.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a technique for improving the quantity of hot water poured from an extraction device such as a drip bag. [Background technology]

[0002] Drip bags have been widely used for easily brewing and enjoying coffee, black tea, green tea, and the like (see, for example, Patent Document 1). For example, in the case of a typical coffee drip bag, coffee powder made from roasted and ground coffee beans is filled into a bag, and the bag is opened, attached to a cup, and hot water is poured into the bag. This has the advantage that anyone can easily brew coffee. Drip bags not only have the advantage of being able to easily brew coffee liquid, but also have the advantage that, by properly brewing, authentic drip coffee can be enjoyed. However, conventional drip bags lacked a mechanism for consistently extracting high-quality coffee liquid, resulting in problems such as users pouring more water than recommended without using a scale, or not knowing how to pour the water properly, such as whether steaming is necessary and how much water to pour.

[0003] A known technology that enables stable extraction of coffee liquid is a beverage extraction filter that can simultaneously measure the amount of coffee powder and the amount of hot water to be poured (see, for example, Patent Document 2). This is a filter in which measuring scales for the extraction ingredients and the amount of hot water to be poured are printed separately on the inside surface of the filter. However, while it is important to first steam the coffee in order to extract the liquid, the beverage extraction filter in Patent Document 2 does not have any measuring scales for steaming, which poses a problem in that the user cannot determine whether steaming is necessary or the appropriate amount of hot water to pour for steaming.

[0004] There is also a known coffee extractor that can easily measure the amount of water used for steaming (see, for example, Patent Document 3). This extractor has a basket cover that covers the top opening of a basket containing a filter and coffee powder, and the basket cover has a pouring chamber with a scale for steaming, allowing the appropriate amount of water to be poured. During extraction, pouring hot water a predetermined number of times up to the top of the pouring chamber or a scale that replaces it makes it possible to extract a stable amount of coffee. However, the coffee extractor of Patent Document 3 requires a dedicated device and cannot be applied to existing drip bags. Also, although there is a need to improve the stability of pouring hot water in extraction devices other than drip bags, the coffee extractor of Patent Document 3 has the problem of being complicated to use for users who want to enjoy coffee easily. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2022-088870 [Patent Document 2] Utility Model Registration No. 3117503 [Patent Document 3] Publication No. 62-146424 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above circumstances, an object of the present invention is to provide an extraction device that can improve the accuracy of pouring molten metal without requiring the use of a scale or a dedicated pouring device. [Means for solving the problem]

[0007] To solve the above problems, a first aspect of the present invention provides an brewing device comprising a filter body having an opening for pouring hot water and a filter holding member affixed to the filter body, the filter holding member being provided with at least one scale indicating a reference water level for stopping or restarting pouring. Providing a scale indicating a reference water level for stopping or restarting pouring improves the quantitativeness of pouring and improves the stability of taste, such as concentration. The scale is provided as a scale indicating a reference water level for steaming or brewing. Note that while the scale is provided on the filter holding member, this does not preclude the provision of scales on other parts of the brewing device besides the filter holding member. For example, the filter body may also be provided with a scale, and the scale on the filter holding member and the scale on the filter body may be combined to more effectively indicate the reference water level for stopping or restarting pouring. Here, the scale on the filter body may be, for example, a cutout portion of a drip bag adjusted to a position appropriate for stopping pouring and used as a scale.

[0008] The brewing device of the second aspect of the present invention is integrated with a filter body having an opening for pouring hot water, and is provided with at least one scale indicating a reference water level for stopping or restarting pouring. By providing the brewing device integrated with the filter body with a scale indicating a reference water level for stopping or restarting pouring, in addition to the convenience of eliminating the need for a filter, it is possible to improve the quantitative pouring and also improve the stability of taste, such as concentration.

[0009] The third aspect of the present invention is an extraction device that is a dripper into which a filter body having an opening for pouring hot water is set, and which has a first scale on the filter body that indicates the water level at which to stop pouring hot water for steaming, and a second scale that is located closer to the opening than the first scale and indicates the water level at which to stop pouring hot water for brewing. By providing the first and second scales on the dripper that is used with the filter set, the extraction device can be used repeatedly, with improved quantitative pouring and taste stability.

[0010] In the brewing device of the first aspect of the present invention, the filter holding member is preferably a mount member attached to the outer surface of the filter body. Regarding the shape and size of the filter body and mount member, a wide variety of one-drip drip bags, in which the upper end of the filter body is expanded by engaging the hook with the cup to create an extraction space, can be used. For example, two-hook or three-hook drip bags can be used. The contents contained within the filter body are not limited to coffee powder, but also include a wide range of tea leaves, such as black tea and green tea, from which an extract can be obtained by adding a liquid such as water or hot water. The particle size and shape of the contents are also not limited; for example, they may be unground or unprocessed, or may be in powder form. Drip bags without a scale can overflow the filter, resulting in low coffee concentration. By providing a scale on the backing of the drip bag, the amount of water poured can be increased, and the consistency of the taste, including the concentration, can be improved.

[0011] In the extraction device of the first aspect of the present invention, the scale is preferably formed by cutting out the shape of the mount member or a portion thereof. This improves the visibility of the scale. "Formed according to the shape of the mount member" means, for example, providing a convex portion or a notched recess in a portion of the mount member. Alternatively, the upper or lower end of the mount member may function as the scale. By making the upper or lower end of the mount member function as the scale, the scale can be easily provided by simply adjusting the height of the mount member and the attachment position to the filter body. Another example of a recess formed by cutting off a portion of the backing member is when the portion of the backing member of a drip bag that engages with the cup is cut off, naturally forming a recess in the portion that is attached to the filter body, and the recess performs the same function as the first or second scale 2.

[0012] The extraction device according to the second aspect of the present invention is preferably a porous ceramic filter or a stainless steel mesh filter. Suitable porous ceramic filters are pottery such as Arita ware, which is formed by simply bisque firing at a predetermined temperature for a long period of time. Stainless steel mesh filters include a wide range of known stainless steel mesh filters, and may be, for example, a double-mesh filter that has been subjected to an etching process.

[0013] In the brewing device of the first or second aspect of the present invention, the scale may be a plurality of scales indicating a reference water level for stopping or restarting pouring. By providing a plurality of scales, it is possible to set the scale according to the purpose, and more quantitative and stable brewing is possible.

[0014] In the extraction device of the first or second aspect of the present invention, the scale preferably includes a first scale indicating the water level at which to stop pouring hot water for steaming, and a second scale located closer to the opening than the first scale and indicating the water level at which to stop pouring hot water for extraction. For example, in the case of a drip bag containing ground coffee, the first pour is primarily intended to steam the ground coffee. Steaming, in which the ground coffee blends with the hot water and releases the carbon dioxide gas contained in the ground coffee, is ensured by pouring water up to the first mark. The effect of steaming is to make it easier to extract the components of the ground coffee, enabling a stable, highly quantifiable extraction. Pouring water for extraction is done after steaming. Therefore, if the pouring of water for steaming is included, pouring the first pour for extraction is considered the second pour, and pouring the second pour for extraction is considered the third pour.

[0015] In the brewing device of the first or second aspect of the present invention, the scale may be a single scale indicating the reference water level for stopping and restarting pouring. This allows for a simpler design. One method for indicating the reference water level with a single scale is, for example, to provide a single linear scale in the vertical direction of the brewing device, with the upper end of the scale indicating the reference water level for stopping pouring and the lower end of the scale indicating the reference water level for restarting pouring.

[0016] The coffee brewing device of the present invention comprises any of the brewing devices according to the first aspect described above, and coffee powder contained in a filter body. The variety of coffee beans used as the coffee powder is not particularly limited, and any of the Arabica, Robusta, and Liberica varieties can be used, for example. There are no limitations on the origin of the coffee beans, the roasting method for the coffee beans, the particle size of the coffee powder, etc.

[0017] In the brewing device of the first to third aspects of the present invention, the first scale may indicate only the water level at which pouring of hot water stops for steaming, or may also indicate the water level at which pouring of hot water resumes for brewing. By having the first scale indicate the water level at which pouring of hot water resumes for brewing, the timing for resuming pouring of hot water can be maintained at a substantially constant level, facilitating quantitative brewing. Furthermore, by having only two types of scales, one for steaming and one for brewing, a simple configuration can be achieved. Note that if the first scale indicates only the water level at which pouring of hot water stops for steaming, the user can resume pouring of hot water only after confirming that the extracted liquid has run out.

[0018] In the brewing device of the first aspect of the present invention, when the scale comprises a first scale indicating the level at which to stop pouring hot water for steaming and the level at which to resume pouring hot water for brewing, and a second scale located closer to the opening than the first scale and indicating the level at which to stop pouring hot water for brewing, the first scale may be set at a position closer to the opening and near the height of the contents of the filter body, and the second scale may be set from the amount of hot water to be poured for steaming based on the first scale, the target amount of hot water to be poured, and the number of times hot water is to be poured for brewing. This allows the scales to be set at positions that enable quantitative brewing. In addition, a second scale may be set taking into account the amount of water poured for extraction and the amount of water extracted during the extraction process. When pouring water for extraction, a larger amount of water is poured than when pouring water for steaming, so the extraction process tends to proceed simultaneously with the pouring process. Therefore, by taking the amount of water extracted during the extraction process into consideration, the position of the scale can be determined more accurately. The amount of water extracted during the extraction process is calculated by multiplying the extraction speed by the pouring time. The pouring of hot water for extraction may be carried out once or three or more times, but is preferably carried out in two separate pours.

[0019] In the case where the brewing device according to the first aspect of the present invention is a graduated drip bag, the "height of the contents" of the first scale refers to the height from the opening to the horizontal portion of the drip bag when the top of the drip bag is opened, the backing member is attached to a cup, or the like, and the top end of the coffee powder in the drip bag is leveled horizontally. The terms "high" and "low" are used here to refer to the height from the bottom edge of the drip bag. Therefore, a larger value from the opening to the horizontal portion of the drip bag indicates a "low height of the contents," while a smaller value indicates a "high height of the contents."

[0020] When the brewing device of the first aspect of the present invention is a graduated drip bag, the position of the second scale can be set as follows, for example, when the number of times hot water is poured for brewing is two. Assuming that the second scale is set so that the sum of the amount of water poured for steaming, the amount of water poured for extraction, and the amount extracted during the pouring of water for extraction when coffee powder is contained is the target amount of water poured, the amount of water poured for steaming is the amount obtained by subtracting the volume of the coffee powder before steaming from the internal volume of the filter body based on the first scale, the amount of water poured for extraction is the sum of the amount of water poured for the first pour for extraction, which is the internal volume of the filter body based on the second scale minus the volume of the coffee powder after steaming, and the amount of water poured for the second pour for extraction, which is the internal volume of the filter body based on the second scale minus the internal volume of the filter body based on the first scale, and the amount extracted during the pouring of water for extraction is considered to be the sum of the amount extracted during the pouring of the first pour for extraction and the amount extracted during the pouring of the second pour for extraction. The pouring is done in the following order: pouring water for steaming, pouring the first pour for extraction, and pouring the second pour for extraction. When pouring hot water for steaming, the coffee powder does not yet contain moisture, but when pouring hot water for extraction after steaming, the coffee powder will contain moisture because steaming has already occurred. Therefore, when calculating the amount of hot water poured for steaming or the amount of hot water poured for extraction, the volume of the coffee powder before and after steaming is used separately. This allows the position of the scale to be determined more accurately.

[0021] In the brewing device of the first to third aspects of the present invention, the scale may include a first scale indicating the water level at which to stop pouring hot water for steaming, a second scale located closer to the opening than the first scale and indicating the water level at which to stop pouring hot water for brewing, and a third scale located farther from the opening than the second scale and indicating the water level at which to resume pouring hot water for brewing. In such a case, the third scale may be located either closer to the opening than the first scale or farther from the opening, but is preferably located closer to the opening than the first scale. Even if the brewing device has a scale indicating the water level at which to stop pouring, coffee is often poured in multiple batches, and if the timing for resuming pouring varies, the final amount of brewed coffee is likely to vary. Therefore, by providing a scale indicating the water level at which to resume pouring for brewing, the timing for resuming pouring can be kept approximately constant, making it easier to brew quantitatively. It should be noted that the scales provided in this specification do not necessarily always indicate when to stop or restart pouring, but may be used as part of a series of pouring procedures.

[0022] In the case where the brewing device of the first aspect of the present invention is a graduated drip bag and has a first scale indicating the water level at which pouring of hot water for steaming should stop, a second scale indicating the water level at which pouring of hot water for brewing should stop, and a third scale indicating the water level at which pouring of hot water should resume for brewing, it is preferable that the first scale be set at a position near the height of the contents of the filter body and on the opening side, and the second and third scales be set based on the amount of hot water poured for steaming based on the first scale, the target amount of hot water poured, and the number of times hot water is poured for brewing. This allows the scales to be set at positions that enable quantitative brewing.

[0023] In the extraction device of the first to third aspects of the present invention, the scale may be formed by processing the extraction device such as printing, dyeing, heating, or pressurizing, to form different areas on the extraction device that differ in color, have unevenness or are glued, and depending on the area, may express lines, dots, dotted lines, dashed lines, marks, letters, numbers, symbols, designs, other geometric shapes, or combinations of these, or an incomplete figure that combines with the liquid surface formed by pouring hot water to complete a predetermined motif. Regarding printing, printing may be performed on either the inner or outer surface of the target component, or on both surfaces. Furthermore, printing performed on either the inner or outer surface may be visible from the other surface. Regarding dyeing, one or more dyed areas are provided, and a different colored area is provided on at least a portion of the extraction device. The dyed area and shape are not limited as long as a different colored area is formed. Regarding heating and pressurization, if the target component is a backing component, unevenness may be created on the surface by embossing or the like.

[0024] Regarding what is expressed, "stripe," "dotted," and "broken lines" are not limited to straight lines, but can also be curved, or a combination of straight and curved lines. "Marks" include arrows and marks indicating specific locations. "Characters" include, for example, characters explaining the meaning of the scale, product names, and logotypes, and "designs" include, for example, symbol marks. "Numbers" include Arabic numerals, Roman numerals, and Chinese numerals. For example, the number "1" may be used to indicate the first scale. "Combinations of these" include, for example, dashed and dotted lines that combine dots and dashed lines. As for "incomplete figures" that complete a specific motif when combined with the liquid surface, the figure itself does not need to be incomplete. Even if the figure itself represents a specific motif, such as a "car," it is sufficient that when combined with the liquid surface, a different motif is completed, such as a "car on a road." In this way, the scale may indicate the reference water level itself for stopping or restarting pouring, or may serve as a clue to indicate the reference water level.

[0025] Furthermore, in the brewing devices of the first to third aspects of the present invention, the scale may be formed by a combination of a plurality of lines that differ in at least one of length and thickness. By displaying a combination of lines of different lengths and thicknesses, it is possible to encourage pouring of hot water in a highly metered manner.

[0026] The brewing device of the first to third aspects of the present invention may be configured such that a first portion of the brewing device is provided with at least one scale indicating a reference water level for stopping or restarting pouring, and a second portion, different from the first portion of the brewing device, is provided with at least one scale indicating a reference water level for stopping or restarting pouring, different from the scale provided on the first portion. This allows users to use the device according to their preferences. Here, the first and second parts of the extraction device are intended to broadly include those that are distinguished from one another and provided in the extraction device, and are not limited by the relative positions, sizes, or scale markings of the first and second parts. Therefore, the first and second parts of the extraction device may be provided on the front and back sides of the extraction device, or on the inner and outer sides, or may be provided so as to straddle these. Furthermore, the first and second parts may be provided on either the front and back sides or the inner and outer sides of the extraction device. Furthermore, for example, the first part of the extraction device may be provided on the outer side of the front side of the extraction device, and the second part of the extraction device may be provided on the inner side of the back side of the extraction device.

[0027] One possible configuration is one in which a first portion of the brewing device has a first scale indicating the water level at which to stop pouring for steaming and the water level at which to resume pouring for brewing, and a second scale located closer to the opening than the first scale indicating the water level at which to stop pouring for brewing. A second portion, different from the first portion of the brewing device, has a first scale indicating the water level at which to stop pouring for steaming, a second scale located closer to the opening than the first scale indicating the water level at which to stop pouring for brewing, and a third scale located farther from the opening than the second scale indicating the water level at which to resume pouring for brewing. This configuration allows the height of each scale and the distance between the scale indicating the water level at which to stop pouring and the scale indicating the water level at which to resume pouring to be set differently between the first and second portions, making it possible to adjust the amount of water poured per pour. This not only improves the quantitative pouring accuracy but also makes it easier to adjust the concentration of the brewed tea. [Effects of the Invention]

[0028] The extraction device of the present invention has the advantage of improving the accuracy of pouring molten metal quantitatively without requiring the use of a scale or a dedicated pouring device. [Brief explanation of the drawings]

[0029] [Figure 1] Front view of the graduated drip bag of Example 1 [Figure 2] 1 is an explanatory diagram of Example 1 before and after cutting the mount; [Figure 3] Cross-sectional image of the graduated drip bag of Example 1 [Figure 4] Graph showing the results of quantitative verification tests [Figure 5] Comparison graph of each panel in the quantitative verification test (1) [Figure 6] Comparison graph of each panel in the quantitative verification test (2) [Figure 7] Graph showing the results of validation tests on extract concentrations [Figure 8] A front view of a graduated drip bag of a comparative example and an explanatory diagram of the setting position of the first scale on the graduated drip bag of Example 1. [Figure 9] Front view of the graduated drip bag of Example 2 [Figure 10] Image of the use of the graduated drip bag of Example 2 and the creation of the backing [Figure 11] 10A and 10B are explanatory diagrams of Example 3 before and after cutting of the mount; [Figure 12] Illustrative diagram of graduated drip bag of Example 4 [Figure 13] Front view of the graduated drip bag of Example 5 [Figure 14] 5 is an explanatory diagram of the mount before and after cutting in Example 5. [Figure 15] Front and rear views of the graduated drip bag of Example 6 [Figure 16] An explanatory diagram of Example 7 before cutting out the mount [Figure 17] Front view of the graduated drip bag of Example 8 [Figure 18] Front view of the graduated drip bag of Example 9 [Figure 19] Front view of the graduated drip bag of Example 10 [Figure 20] Front view of the graduated drip bag of Example 11 [Figure 21] Front and rear views of the graduated dripper of Example 12 [Figure 22] A perspective view of the graduated dripper of Example 13 and an image of its use DETAILED DESCRIPTION OF THE INVENTION

[0030] An example of an embodiment of the present invention will be described in detail below with reference to the drawings. Note that the scope of the present invention is not limited to the following examples and illustrated examples, and many modifications and variations are possible. [Example]

[0031] The brewing devices of Examples 1 to 11 are graduated drip bags with scales on the backing. Fig. 1 shows a front view of the graduated drip bag of Example 1. Fig. 8(1) shows a front view of a drip bag of a comparative example. As shown in Fig. 1, the graduated drip bag 1 comprises a filter 30 and a backing sheet 4. The basic configuration of the backing sheet 4 other than the filter 30 and the graduations is the same as that of the drip bag 100 shown in Fig. 8(1). In this specification, the graduated drip bags of Examples 1 to 5 and 7 to 11 have the same backing sheets on the front and back sides of the filter 30, but different types of backing sheets may be used. The filter 30 is made of a nonwoven fabric filter made of polypropylene and polyethylene terephthalate, and is folded back at the top edge 5a and bottom edge 5b, and is heat-sealed by applying heat and pressure at the left edge 5c and right edge 5d. Perforated cutouts 3b are formed in the filter 30, and the filter upper portion 3a is cut off from the filter body 3 along the cutouts 3b to open the filter 30. The cutouts 3b form the openings in the filter body 3 after opening.

[0032] On the back of the backing paper 4, there is provided a first scale 2a indicating the water level at which to stop pouring hot water for steaming and the water level at which to resume pouring hot water for extraction, and a second scale 2b located closer to the opening than the first scale 2a and indicating the water level at which to stop pouring hot water for extraction. FIG. 2 is an explanatory diagram of the state before and after cutting of the backing paper in Example 1, where (1) shows the state before cutting and (2) shows the state after cutting. Note that both of FIG. 2 are views seen from the inner surface side of the filter 30. Therefore, the backing paper 4 shown in the figure is an image seen through the filter body 3. The same applies to FIG. 10(1), 11, 12(2), 14, or 16. Furthermore, in this specification, "before and after cutting of the backing paper" refers to the state before and after the portion of the backing paper that engages with the cup or the like is separated, and does not mean that the entire backing paper is separated from the filter body 3. As shown in Figure 2 (1), the first scale 2a and the second scale 2b are both linear scales arranged horizontally on the back surface of the backing paper 4, and are formed by printing before the backing paper 4 is attached to the filter body 3. They are not visible from the outside, but are visible from the inside of the filter body 3 through the filter body 3. On the back surface of the backing paper 4, a Roman numeral representing "1" is displayed near the first scale 2a, and a Roman numeral representing "2" is displayed near the second scale 2b, making it easy to distinguish the meaning of the scales. When using the graduated drip bag 1, the backing paper 4 is opened and attached to a cup or the like, so as shown in Figure 2 (2), only the part of the backing paper 4 that is adhered to the filter body 3 functions as a scale. The height H1 from the cutout 3b to the first scale 2a shown in FIG. 1 is 37 mm, and the height H2 from the cutout 3b to the second scale 2b is 10 mm.

[0033] FIG. 3 shows a cross-sectional image of the graduated drip bag of Example 1. For ease of explanation, FIG. 3 illustrates the first and second graduations 2a and 2b on the filter body 3. The graduated drip bag 1a has an opening formed by separating the filter upper portion 3a shown in FIG. 1 from the filter body 3. The filter body 3 contains powdered regular coffee 7, but other beverages such as black tea and green tea can also be used. While 7 to 15 g of powdered regular coffee can be filled, 7 g is filled in this example. A backing sheet 4 is attached to the front and back of the filter 30. In FIG. 3, the backing sheet 4 is open and ready to be attached to a cup. The width W of the filter body 3 shown in FIG. 1 is 70 mm, and the height H is 74 mm.

[0034] Before the pair of backing sheets 4 are unfolded, the graduated drip bag 1a has a roughly rectangular front shape as shown in Fig. 1. However, when the backing sheets 4 are unfolded, the internal space of the filter body 3 expands, causing the lower edge to bulge upward and the corners (11a, 11b) to protrude as shown in Fig. 3. In this state, the first scale 2a functions as a scale indicating the water level at which to stop pouring for steaming and the water level at which to resume pouring for brewing, and the second scale 2b functions as a scale indicating the water level at which to stop pouring for brewing. As shown in Figure 3, the user (not shown) pours water up to the first scale 2a line to perform steaming water pouring P1, then pours water up to the second scale 2b line to perform the first pour of extraction water P2, and after the liquid level drops to the first scale 2a line, pours water again up to the second scale 2b line to perform the second pour of extraction water P3, thereby allowing for highly quantitative pouring of water.

[0035] (Regarding the setting position of the first scale) Here, we will explain the setting positions of the first and second scales 2a and 2b. The height of the scale here refers to the distance from the cutout 3b to the scale when the filter body 3b is closed. Regarding the setting positions of the first and second scales 2a and 2b, "high" and "low" refer to the distance from the bottom edge 5b of the drip bag. Therefore, if the distance from the cutout 3b, which is the opening of the drip bag, to the first or second scale 2a or 2b is large, the setting position of the scale is "low." Conversely, if the distance is small, the setting position of the scale is "high." On the other hand, the "powder height" refers to the distance from the cutout 3b to the top of the powder when the filter body 3b is open. The meaning of "high" or "low" in the "powder height" is the same as the scale, and is used when viewed from the bottom edge 5b of the drip bag. Therefore, if the number from the cutout 3b (the opening of the drip bag) to the top of the powder is large, the powder height is "low," and conversely, if the number is small, the powder height is "high."

[0036] We investigated the height of the RC (regular coffee) powder filled in five UCC Ueshima Coffee One-Drip products (products a to e) that have the same shape (70 mm wide x 74 mm high) as the filter body 3 of the graduated drip bag 1 of this example. The number of samples measured was 5 products x 3 lots x (n=3) = 45 in total. FIG. 8(2) is an explanatory diagram of the setting position of the first scale on the graduated drip bag of Example 1. As shown in FIG. 8(2), the drip bag 100a is obtained by cutting off the filter upper portion 3a at the cutout portion 3b of the drip bag 100, and the filter body 3 is filled with coffee powder (not shown). The drip bag 100a was placed in a mug with a diameter of 80 mm, and four marks were made to indicate the top position of the grounds. Markers (6a, 6b) were placed on the front surface, and two marks were also placed on the back surface (not shown). Then, with the filter body 3b closed, the distance D from the cutout portion 3b to the markers (6a, 6b) was measured and used as the grounds height. Table 1 below shows the grounds filling amount (g) and grounds height (mm) for Products a to e.

[0037] [Table 1]

[0038] As shown in Table 1, the designed powder filling amount for products a to e was 7 g, but the average measured amounts for the three lots were 7.33 to 7.66 g, all of which were greater than 7 g. Furthermore, the average powder height for the three lots was highest for product e at 42.05 mm, and lowest for product d at 43.35 mm. The overall average was 42.5 mm, and the overall maximum was 37.91 mm. Therefore, the height H1 from the cutout 3b to the first scale 2a was set to 37 mm, based on the criteria that the height is closer to the opening than the height of the coffee powder, and that the line is visible even if the powder moves during pouring.

[0039] (Regarding the setting position of the second scale) After setting the first scale 2a, the internal volume of the filter up to the line of the second scale 2b was calculated using the following formula, and the position of the line representing this internal volume was calculated using CAD (Computer Aided Design). In the following formulas 1 and 2, X is the target pouring amount, V1 is the internal volume of the filter based on the first scale, V2 is the internal volume of the filter based on the second scale, Y1 is the amount extracted during the pouring of the first pour for extraction, Y2 is the amount extracted during the pouring of the second pour for extraction, V kd is the volume of coffee grounds before steaming, V kw is the volume of coffee grounds after steaming.

[0040] (Number 1) X = (V1-V kd )+(V2-V kw )+(V2-V1)+Y1+Y2 (Equation 1)

[0041] Here, we assume that the water for steaming is poured once, and then the water for extraction is poured twice. As shown in the above formula 1, the target amount of water poured is the sum of the amount of water poured for steaming, the amount of water poured for extraction, and the amount of water extracted during the water pouring for extraction. The amount of water poured for steaming is the amount of water poured until the water stops pouring up to the first mark 2a. When pouring water for steaming, the filter body 3 is filled with dry coffee powder, so the volume of the coffee powder in its dry state must be taken into consideration. Also, although a small amount of extraction occurs when pouring water for steaming, it is a small amount compared to when pouring water for extraction, so the amount of extraction is not taken into consideration when calculating the amount of water poured for steaming. From the above, the amount of water poured for steaming is calculated by subtracting the internal volume V1 of the filter based on the first mark 2a from the volume V of the coffee powder before steaming. kd The amount is the amount minus .

[0042] The amount of water poured for extraction is the amount of water poured up to the second mark 2b by pouring water for extraction after pouring water for steaming, and until it stops. When pouring water for extraction, the coffee grounds in the filter body 3 are already wet due to steaming, so it is necessary to take into account the volume of the coffee grounds in a state where they have absorbed moisture. Also, unlike the first pour for extraction, in the second pour for extraction, pouring is resumed on the condition that the liquid level has dropped to the first mark 2a after the first pour for extraction, and the second pour for extraction is performed. From the above, the amount of water poured for extraction is calculated by subtracting the internal volume V2 of the filter based on the second mark 2b from the volume V of the coffee grounds after steaming. kw The amount of molten water poured for the first pour for extraction is the sum of the amount of molten water poured for the first pour, which is the amount of molten water poured for the second pour, which is the amount of molten water poured for the second pour, which is the amount of molten water poured for the second pour, which is the amount of molten water poured for the first ...

[0043] Furthermore, since a larger amount of hot water is poured during the extraction process than during the steaming process, the extraction process progresses in parallel with the pouring process, and the extracted liquid drips from the filter body 3 during the pouring process. Therefore, when pouring the hot water for extraction, it is necessary to consider the amount of extracted liquid until the extraction process is complete. Therefore, the amount of extracted liquid during the extraction process is the sum of the amount of extracted liquid during the first extraction process and the amount of extracted liquid during the second extraction process. The amount of extracted liquid during the extraction process is calculated by multiplying the time it takes to pour the hot water for extraction by the extraction speed. From the above, as shown in the above formula 1, the target pouring amount is the sum of the amount of water poured for steeping, the amount of water poured for extraction, and the amount extracted during pouring for extraction. The setting position of the second scale 2b is set so that when coffee powder is contained, the sum of the amount of water poured for steeping, the amount of water poured for extraction, and the amount extracted during pouring for extraction becomes the target pouring amount. Specifically, it is as shown in the following formula 2.

[0044] (Number 2) V2= (X+V kd +V kw -Y1-Y2) / 2 (Equation 2)

[0045] After setting the first scale 2a, the internal volume V2 of the filter body 3 was calculated using the above formula 2 based on the second scale 2b, and the position of the scale corresponding to the internal volume V2 was calculated using CAD, and the second scale 2b was set. The assumptions were that the target pouring volume X was 140 mL, the coffee powder was UCC Ueshima Coffee's "Gold Special Special Blend," the powder filling amount was 7 g, and the extraction equipment used was a dip-type, approximately rectangular drip bag 100 (W 70 mm × H 74 mm), a mug (inner diameter: 80 mm), and an electric kettle (Group Seven, KO7551JP). When measurements were taken under these conditions, the height H1 was 37 mm, the internal volume V1 of the filter based on the first scale 2a was 38.6 mL, and the volume V of the coffee grounds before steaming was 38.6 mL. kd is 20 mL, and the volume of the coffee powder after steaming is V kw The volume of water extracted during the first pour was 21.7 mL, the volume Y1 extracted during the first pour was 15.5 mL, and the volume Y2 extracted during the second pour was 15.2 mL. Applying the above formula 2 to this, the internal volume V2 of the filter based on the second scale 2b was calculated to be 75.5 mL, and the height H2 at which the internal volume of the filter body 3 becomes 75.5 mL was 13 mm from the upper opening of the filter body 3. Because there are variations in the amount of water absorption and expansion of the coffee grounds, the amount of gas generated, and the pouring speed of the panel, this was appropriately adjusted and set to 13±3 mm. In the drip bag 1 of this example, the height H2 was set to 10 mm.

[0046] (Verification test for quantitative and reproducible results) For the drip bag 1 of Example 1, we verified whether quantitative accuracy and reproducibility could be achieved using a general-purpose pouring device without using a scale. Specifically, we used a pouring device that simulated the user's brewing environment to verify whether quantitative accuracy could be achieved using the scale, as well as the variability between panels and the repeatability of the panels themselves. The test conditions were as follows: 7 g of UCC Ueshima Coffee's "Gold Special Special Blend" coffee powder was filled into the graduated drip bag 1. Note that the drip bag used in the test had the graduated markings on the filter body 3, rather than on the backing 4. Two mugs, one with a capacity of 200 mL and the other with a capacity of 300 mL, were used. The inner diameter of each cup was 80 mm.

[0047] Assuming the extraction environment of one-drip product users, we used a wide-mouthed electric kettle and electric pot, rather than the narrow-mouthed kettles typically used for hand-drip brewing. This is because drip bags are a product that allows anyone to easily enjoy drip coffee, and therefore, the wide-mouthed electric kettles and electric pots that are easy to use are often used for pouring water. In this test, we used an electric kettle (KO7551JP) manufactured by Group Seven and an electric pot (CD-WU22) manufactured by Zojirushi Corporation. The electric pot poured water using the "cafe drip water supply" mode, which dispenses small amounts (approximately 60% of the normal water supply). The target amount of water poured was 140 mL.

[0048] (Test Method) Under these conditions, five panelists used each pouring device to extract three brews into 200mL and 300mL mugs. The extractions were performed at least two hours apart to prevent habituation. Each panel was given an extraction instruction sheet detailing the pouring and disposal procedures in advance, and the panel conducted the test based on the instruction sheet. The contents of the extraction instruction sheet are as follows: A) and B). Note that pouring speed and immersion time were not specified in this test, as these vary depending on the user during actual use.

[0049] (Extraction instructions for verification tests regarding quantitativeness and reproducibility) A)Pouring A-1) Pour hot water up to I and let it steam for 20 seconds (as measured by the panel). A-2) Pour molten metal up to the II line. A-3) When the liquid level drops to I, pour in the molten metal up to the II line. B) Disposal B-1) Lift the filter over the cup and drain the water. B-2) Drain and discard. (*B-1) and B-2) will be conducted at the panel's preferred timing.)

[0050] FIG. 4 is a graph showing the results of a verification test regarding quantitativeness, where (1) shows the result when a mug with a capacity of 300 mL was used, and (2) shows the result when a mug with a capacity of 200 mL was used. Table 2 below shows the results of each verification test regarding quantitativeness when using a 300 mL mug. Comparative Example A is the case where an electric kettle was used without markings, Example A is the case where an electric kettle was used with markings, Comparative Example B is the case where an electric kettle was used without markings, and Example B is the case where an electric kettle was used with markings. The average (mL), coefficient of variation (%), range (mL), maximum (mL), and minimum (mL) values ​​are shown for three measurements performed by five panelists. Note that "marked" here refers to the drip bag 1 with the first and second markings 2a and 2b, and "unmarked" refers to the drip bag 100 of the comparative example.

[0051] [Table 2]

[0052] As shown in Table 2 and Figure 4(1), the average values ​​of Comparative Examples A and B, which do not have markings, are about 75 to 80 mL more than the target pouring amount, while the average values ​​of Examples A and B, which have markings, are within ±10 mL of the target pouring amount, which is closer to the target pouring amount than the case without markings. In addition, it was found that the range with markings is about 1 / 3 of the range without markings, and the variation is small.

[0053] Table 3 below shows the results of each verification test regarding quantitativeness when using a 200 mL mug. Comparative Example C is when an electric kettle was used without a scale, Example C is when an electric kettle was used with a scale, Comparative Example D is when an electric kettle was used without a scale, and Example D is when an electric kettle was used with a scale. The average (mL), coefficient of variation (%), range (mL), maximum (mL), and minimum (mL) values ​​are shown for three measurements each by five panelists.

[0054] [Table 3]

[0055] As shown in Table 3 and Figure 4(2), the average values ​​of Comparative Examples C and D, which do not have a scale, are about 10 mL more than the target pouring amount, while the average values ​​of Examples C and D, which have a scale, are within ±5 mL of the target pouring amount, which is closer to the target pouring amount than the case without a scale. It was also found that the range with the scale is smaller than the case without a scale, and the variation is smaller.

[0056] Compared to the 200 mL mug shown in Figure 4(2), for the 300 mL mug shown in Figure 4(1), all of the panels without markings exceeded the target pour amount (140 mL), and the difference was large (see Figures 5 and 6). Therefore, it was found that when there are no markings, the mug's capacity is more likely to have an effect. In addition, it was found that electric kettles have greater variance in pouring equipment than electric pots. This is presumably because with electric kettles, the pouring speed can be controlled, so if you pour slowly, for example, the extraction will proceed in parallel, resulting in a larger amount of poured water. From the above, it was found that for both 300 mL and 200 mL mugs, the amount of hot water poured was close to the target amount with little variation when the scale was used.

[0057] (Verification results for each panel) Next, we will explain the results of the verification of the variability between panels and the repeatability of the panels themselves in this test. Figures 5 and 6 show comparative graphs for each panel in the verification test on quantitativeness. Tables 4 to 7 below show the results of each verification test for Panels 1 to 5. Figure 5(1) and Table 4 show the results when a 300 mL mug and electric kettle were used, Figure 5(2) and Table 5 show the results when a 300 mL mug and electric kettle were used, Figure 6(1) and Table 6 show the results when a 200 mL mug and electric kettle were used, and Figure 6(2) and Table 7 show the results when a 200 mL mug and electric kettle were used. The average (mL), coefficient of variation (%), and range (mL) of each of the three tests for each panel are shown.

[0058] [Table 4]

[0059] [Table 5]

[0060] [Table 6]

[0061] [Table 7]

[0062] As shown in Figure 5(1) and Table 4, when comparing Comparative Example A and Example A, it was found that the range was smaller in Example A than in Comparative Example A for panels 1 and 3 to 5, but the range was smaller in Comparative Example A than in Example A for panel 2. As shown in FIG. 5(2) and Table 5, in a comparison between Comparative Example B and Example B, it was found that the range of Example B was smaller than that of Comparative Example B for all of Panels 1 to 5. As shown in Figure 6(1) and Table 6, when comparing Comparative Example C and Example C, it was found that the range of Example C was smaller than that of Comparative Example C for panels 1, 4, and 5, but the range of Comparative Example C was smaller than that of Example C for panels 2 and 3. Furthermore, as shown in Figure 6(2) and Table 7, when comparing Comparative Example D and Example D, it was found that the range of Example D was smaller than that of Comparative Example D for panels 1, 2, and 5, but the range of Comparative Example D was smaller than that of Example D for panels 3 and 4.

[0063] In this way, in some cases, the range was smaller without the scale than with the scale. This is thought to be because the molten metal was poured while watching the level of the liquid in the cup, which reduced the variation. However, in terms of the range of the panel itself, the maximum without the scale was 46.8 mL (Table 4, Panel 5, Comparative Example A), while the maximum with the scale was 26.7 mL (Table 5, Panel 4, Example B), and there was a tendency for the variation to be smaller overall with the scale (Examples A to D) than without the scale (Comparative Examples A to D).

[0064] (Verification test results regarding extraction concentration) Figure 7 is a graph showing the results of a verification test on extract concentration, where (1) shows the results when a 300 mL mug was used, and (2) shows the results when a 200 mL mug was used. Table 8 below shows the results of the verification test on extract concentration (Brix) when a 300 mL mug was used, and Table 9 below shows the results when a 200 mL mug was used.

[0065] [Table 8]

[0066] As shown in Table 8, when a 300 mL mug was used, the average Brix value tended to be higher with markings (Examples A and B) than without (Comparative Examples A and B). The variation was similar for the electric pot (Comparative Example A and Example A), but tended to be smaller for the electric kettle with markings (Comparative Example B and Example B).

[0067] [Table 9]

[0068] As shown in Table 9, when a 200 mL mug was used, the average Brix value tended to be slightly higher with markings (Examples C and D) than without (Comparative Examples C and D). The variation tended to be smaller with markings than without.

[0069] From the above, it was found that the Brix of the mugs with markings (Examples A to D) tended to be higher, and the difference was particularly large in the case of the 300 mL mug. The 300 mL mug tended to have a larger difference from the target than the 200 mL mug, which is presumably due to the influence of the amount of molten metal poured. In addition, the reproducibility (variation) of the mugs with markings (Examples B to D) tended to be smaller than that of the mugs without markings (Comparative Examples B to D). In Comparative Example A and Example A, the mugs without markings had a smaller Brix than the mugs with markings, but the difference was slight. Although not shown, for all panels, the Brix was higher when extracted with the scale than when extracted without the scale.

[0070] (summary) Regarding the quantitative pouring amount, it was found that for all pouring tools and mug sizes used in this test, those with markings were able to pour an amount closer to the target than those without. On the other hand, regarding the reproducibility of pouring amount, there was less variation between panels and within the panels themselves when there were markings. Regarding the extraction concentration (Brix), the scaled version tended to have a higher Brix than the unscaled version. Regarding reproducibility, the scaled version tended to have smaller variations between panels than the unscaled version. From the above, it was found that the graduated drip bag 1 of this embodiment allows anyone to pour hot water steadily even when using a kettle or electric pot that does not have a narrow spout. [Example]

[0071] Fig. 9 shows a front view of a graduated drip bag of Example 2. As shown in Fig. 9, in the graduated drip bag 1b of Example 2, convex portions (8a, 8b) and concave portions (9a, 9b) are provided on a backing sheet 4b instead of the first graduations 2a or the second graduations 2b of the graduated drip bag 1 of Example 1. Specifically, convex portions 8a and concave portions 9a are provided instead of the first graduations 2a, and convex portions 8b and concave portions 9b are provided instead of the second graduations 2b. Fig. 10(1) is a conceptual diagram of the drip bag with graduations according to the second embodiment, showing the left side 5c of the filter body 3 as viewed from the inside. As shown in Fig. 10(1), for example, by providing the convex portion 8b and the concave portion 9b, the user can visually recognize the shape of the convex portion 8b and the concave portion 9b and intuitively recognize the position at the same height as the second graduation 2b as a graduation. In this way, not only by printing the graduations on the backing sheet 4 but also by devising the shape of the backing sheet itself, it is possible to give the same function as a graduation.

[0072] In the graduated drip bag 1b of Example 2, the graduations are represented by convex portions (8a, 8b) and concave portions (9a, 9b) on the backing sheet 4b for the purpose of convenience in manufacturing the backing sheet 4b. Figure 10(2) shows an image of the manufacturing process of the backing sheet of Example 2. Generally, when manufacturing backing sheets for drip bags, multiple sheets are manufactured at once. Therefore, as shown in Figure 10(2), the convex portions 8a and concave portions 9a, or the convex portions 8b and concave portions 9b of adjacent backing sheets 4b are designed to fit together, thereby enabling effective use of the backing sheet material. [Example]

[0073] FIG. 11(1) is an explanatory diagram of Example 3 before the backing sheet is cut off. FIG. 11(2) is an explanatory diagram of Example 3 after the backing sheet is cut off. As shown in FIG. 11(1), the graduated drip bag 1c of Example 3 has a structure in which the first scale 2a or the second scale 2b of the graduated drip bag 1 of Example 1 is added to the backing sheet 4b of the graduated drip bag 1b of Example 2. By using the first scale 2a and the second scale 2b in combination with the convex portions (8a, 8b) and the concave portions (9a, 9b), the positions of the scales can be easily seen through the filter body 3 even after the backing sheet 4c is cut off, as shown in FIG. 11(2). [Example]

[0074] Fig. 12(1) shows a front view of the graduated drip bag of Example 4. Fig. 12(2) is an explanatory diagram of Example 4 after the backing sheet has been cut off. As shown in Fig. 12(1), the graduated drip bag 1d of Example 4 has convex portions (8c-8h) on the backing sheet 4d at the portion to be detached from the filter body 3 during use. As a result, by cutting off the portion of the backing sheet 4d that engages with the cup, concave portions (9c-9h) are naturally formed at the portion adhered to the filter body 3, as shown in Fig. 12(2). The concave portions (9c, 9e, 9g, 9h) function as the first graduations 2a, and the concave portions (9d, 9f) function as the second graduations 2b. [Example]

[0075] FIG. 13 shows a front view of the graduated drip bag of Example 5. FIG. 14(1) is an explanatory diagram of Example 5 before the backing is cut off, and FIG. 14(2) is an explanatory diagram of Example 5 after the backing is cut off. As shown in FIG. 13, the graduated drip bag 1e comprises a filter 30 and a backing 4e. 7 g of powdered regular coffee is filled inside the filter 30 (not shown). The basic structure of the backing 4e, other than the filter 30 and the graduations, is the same as that of the drip bag 100 shown in FIG. 8(1). As shown in Figure 14(1), the back surface of the backing paper 4e is provided with a first scale 2c indicating the water level at which to stop pouring hot water for steaming, a second scale 2d located closer to the opening than the first scale 2c and indicating the water level at which to stop pouring hot water for extraction, and a third scale 2e located farther from the opening than the second scale 2d and closer to the opening than the first scale 2c and indicating the water level at which to resume pouring hot water for extraction. The first scale 2c, second scale 2d, and third scale 2e are all horizontally arranged linear scales on the back surface of the backing paper 4e and were formed by printing before the backing paper 4e was attached to the filter body 3. They are not visible from the outside, but are visible from the inside of the filter body 3 through the filter body 3. The Roman numeral "1" is displayed near the first graduation 2c, the Roman numeral "2" is displayed near the second graduation 2d, and the Roman numeral "3" is displayed near the third graduation 2e, making it easy to understand the meaning of the graduations. When using the graduated drip bag 1e, the backing card 4e is opened and attached to a cup or the like, so that only the portion of the backing card 4e that is adhered to the filter body 3 functions as a graduation, as shown in Figure 14(2). In addition, the height H3 from the cutout 3b to the first scale 2c shown in Figure 13 is 37 mm, the height H4 from the cutout 3b to the second scale 2d is 27 mm, and the height H5 from the cutout 3b to the third scale 2e is 32 mm.

[0076] In this way, the height H4 from the cutout 3b to the second mark 2d is set lower than the height H2 from the cutout 3b to the second mark 2b in the graduated drip bag 1 of the first embodiment, and the third mark 2e, which indicates the water level for resuming pouring, is set closer to the opening than the first mark 2c, thereby enabling stable extraction of a more concentrated coffee liquid.

[0077] (Verification test for improving concentration) We investigated whether the graduated drip bag 1e of Example 5 can improve coffee concentration. The test conditions were as follows: 7 g of UCC Ueshima Coffee's "Gold Special Special Blend" coffee powder was filled into graduated drip bag 1 and graduated drip bag 1e, respectively; the filter upper portion 3a was separated from the filter body 3; the backing paper (4, 4e) was unfolded and attached to a cup (not shown). Note that in the test, a drip bag with graduations on the filter body 3 was used, rather than a drip bag with graduations on the backing paper 4e. A mug with a capacity of 200 mL was used. The cup's inner diameter was 80 mm. A Group Seven electric kettle (KO7551JP) was used as the pouring device.

[0078] (Test Method) Under these conditions, one panelist performed three extractions of each item. The panelists were given an extraction instruction sheet detailing the pouring and disposal procedures in advance, and the panelists conducted the test based on the instruction sheet. The extraction instruction sheet for graduated drip bag 1 is as described in A) and B) of the "Extraction Instruction Sheet for Verification Test of Quantitativeness and Reproducibility" above. In contrast, the extraction instruction sheet for graduated drip bag 1e is as described in C) and D) below. Furthermore, pouring speed and immersion time were not specified in this test.

[0079] (Extraction instructions for verification testing regarding concentration improvement) C)Pouring C-1) Pour hot water up to I and let it steam for 20 seconds (as measured by the panel). C-2) Pour molten metal up to the II line. C-3) When the liquid level drops to line III, pour in molten metal up to line II (repeat C-3 five times). D) Disposal D-1) Lift the filter over the cup and drain the water. D-2) Drain and discard. (*D-1) and D-2) will be conducted at the panel's preferred timing.)

[0080] The results of the verification test regarding the improvement of concentration are shown in Table 10 below. Example E shows the case where the graduated drip bag 1 of Example 1 was used, and Example F shows the case where the graduated drip bag 1e of Example 5 was used. Each value represents the average value of three extractions by one panelist.

[0081] [Table 10]

[0082] As shown in Table 10 above, the Brix of Example F was 0.13 higher than that of Example E. The yield of Example F was 2.6% higher than that of Example E. In addition, in the sensory evaluation of the panel that tasted the extract, the evaluation obtained was that "Example F had improved bitterness and richness compared to Example E." From the above, it was confirmed that the effect of improving concentration can be obtained by using the graduated drip bag 1e of Example 5. [Example]

[0083] Figure 15 shows the appearance of the graduated drip bag of Example 6, (1) is a front view, and (2) is a back view. As shown in Figure 15(1), the graduated drip bag 1f of Example 6 consists of a filter body 3 and a backing sheet (4, 4e). The back surface of the backing sheet 4 on the front side is provided with a first scale 2a indicating the stop water level for steaming and the restart water level for brewing, similar to the drip bag 1 with scales. A second scale 2b, located closer to the opening than the first scale 2a, indicates the stop water level for brewing. In contrast, as shown in FIG. 15(2), the back surface of the backing sheet 4e on the rear side is provided with a first scale 2c indicating the stop water level for steaming, a second scale 2d, located closer to the opening than the first scale 2c, indicating the stop water level for brewing, and a third scale 2e, located farther from the opening than the second scale 2d but closer to the opening than the first scale 2c, indicating the restart water level for brewing. The configuration other than the scales is the same as that of the drip bag 1 of Example 1 shown in FIG. 1.

[0084] The heights of the first and second scales 2a and 2b are the same as those of the drip bag 1 of Example 1, and the heights of the first, second, and third scales 2c, 2d, and 2e are the same as those of the drip bag 1e of Example 5. In this way, the graduated drip bag 1f has different functions between the backing paper 4 and the backing paper 4e. When the scale on the back surface of the backing paper 4 on the front side is used as a reference, the graduated drip bag 1f can be used in the same way as the graduated drip bag 1 of Example 1. When the scale on the back surface of the backing paper 4e on the rear side is used as a reference, the graduated drip bag 1f can be used in the same way as the graduated drip bag 1e of Example 5. This structure allows users to select the desired scale according to their preferences. [Example]

[0085] Fig. 16 is an explanatory diagram of Example 7 before cutting off the backing sheet. Unlike the graduated drip bag 1 of Example 1, a graduated drip bag 1g shown in Fig. 16 may have first and second graduations 2a and 2b only at the portions of the backing sheet 4g that will be attached to the filter body 3 after cutting off the backing sheet 4g. [Example]

[0086] FIG. 17 shows a front view of the graduated drip bag of Example 8. Unlike the graduated drip bag 1b of Example 2, the graduated drip bag may have convex portions (8i, 8j) instead of concave portions (9a, 9b), as shown in FIG. 17(1) of a backing sheet 4h. Alternatively, the convex portions (8i, 8j) and the concave portions (9a, 9b) may be omitted. For example, as shown in FIG. 17(2) of a backing sheet 4i, no convex portion or concave portion may be provided in the area corresponding to the first graduation 2a, and only the convex portion 8b and the concave portion 9b may be provided in the area corresponding to the second graduation 2b. [Example]

[0087] FIG. 18 is a front view of a graduated drip bag of Example 9, where (1) shows a case where the graduated scale is provided in a straight line, and (2) shows a case where the graduated scale is provided only at the adhesive portion between the backing and the filter body. As shown in FIG. 18(1), the graduated drip bag 1j of Example 9 differs from the graduated drip bag 1 of Example 1 in that the first and second scales 20a and 20b are provided on the front surface of the backing 4j, not on the back surface. The height at which the scales are provided and the Roman numerals are displayed are the same as those of the first and second scales 2a and 2b. When pouring hot water, the water level in the filter can be visually confirmed even when viewing the graduated drip bag 1j from the outside, so pouring hot water so that the water level is aligned with the scales allows for stable pouring. Also, as in the graduated drip bag 1k shown in FIG. 18(2), the first graduations 20a and the second graduations 20b may be provided only in the areas that will be bonded to the filter body 3 after the mount 4k is cut off. [Example]

[0088] FIG. 19 is a front view of the graduated drip bag of Example 10. (1) shows a case where one vertically elongated scale is provided on the surface of the backing cardboard, and (2) shows a case where two vertically elongated scales are provided by cutting out the surface. As shown in FIG. 19(1), the graduated drip bag 11 has one vertically elongated scale 200a provided on the surface of the backing cardboard 41. The lower end 21a of the scale 200a is located at the same height as the first scale 2a of the graduated drip bag 1. The upper end 21b of the scale 200a is located at the same height as the second scale 2b of the graduated drip bag 1. In this way, it is possible to represent both the first and second scales with a single scale. In Figure 19(1), the scale is provided only on the left side of the mount 4, but for example, a vertically long scale similar to the scale 200a may be provided on the right side of the mount 4l, or a vertically long scale may be provided on the back side of the mount 4l. 19(2), the graduated drip bag 1m has vertically elongated convex portions (8k, 8l) on the backing 4m at the portion to be detached from the filter body 3 during use. As a result, by cutting off the portion of the backing 4m that engages with the cup, concave portions (9i, 9j) are naturally formed at the portion that is adhered to the filter body 3, and the lower end portions 22a of the concave portions (9i, 9j) function as the first graduations 2a and the upper end portions 22b of the concave portions (9i, 9j) function as the second graduations 2b. [Example]

[0089] FIG. 20 is a front view of the graduated drip bag of Example 11, where (1) shows a case where three areas are colored, and (2) shows a case where two areas are colored. In the graduated drip bag 1n shown in FIG. 20(1), three areas (40a-40c) on the surface of the backing sheet 4n are colored, and the uncolored areas are represented as the first graduation 20c or the second graduation 20d. The height at which the graduations are provided is the same as that of the first graduation 2a and the second graduation 2b. In this way, the graduations may function passively without being actively colored or shaped. In addition, in the drip bag 1о with graduations shown in Figure 20(2), two areas (40a, 40c) on the surface of the backing sheet 4о are colored, so that the upper end of the area 40c is represented as the first graduation 23a and the lower end of the area 40a is represented as the second graduation 23b. In this way, the graduations are not limited to those that function as the entire colored areas, and only a part of the colored areas may function as the graduations. [Example]

[0090] The brewing device of Example 12 is not a graduated drip bag, but a graduated dripper equipped with a filter body (not shown) having an opening for pouring hot water. Figure 21 shows the exterior of the graduated dripper of Example 12, with (1) showing a front view and (2) showing a rear view. The graduated dripper 12 shown in Figure 21 is a transparent dripper made of acrylonitrile-styrene resin. A known paper coffee filter is attached, and coffee grounds are placed in the filter to pour hot water. As shown in Figure 21(1), the graduated dripper 12 has a first graduation 20e indicating the water level at which to stop pouring hot water for steaming, and a second graduation 20f, located closer to the opening than the first graduation 20e, indicating the water level at which to stop pouring hot water for brewing. The heights of the first graduation 20e and the second graduation 20f are determined based on the amount of coffee grounds expected to be used, in a manner similar to that of the first graduation 2a and the second graduation 2b of Example 1.

[0091] As shown in FIG. 21(2), the rear side has a first scale 20g and a second scale 20h at a higher position than the front side. The heights of the first scale 20g and the second scale 20h are determined assuming a larger amount of ground coffee is used. For example, the front side shown in FIG. 21(1) can indicate one cup, while the rear side shown in FIG. 21(2) can indicate two cups. This allows the user to select the scale to refer to depending on the desired amount of brew. In the dripper 12 with scale, the first scale (20e, 20g) and the second scale (20f, 20h) are provided on the outer surface of the dripper. However, because the dripper is transparent, the scales can be seen through the filter from the inner surface. Thus, providing the first or second scale on the dripper itself can also improve the stability of pouring hot water. Unlike this embodiment, scales of the same height may be provided on the front and rear sides. [Example]

[0092] The brewing device of Example 13 is a graduated dripper integrated with a filter. Figure 22 is an explanatory diagram of the graduated dripper of Example 13, with (1) being a perspective view and (2) being an image of use. The graduated dripper 13 shown in Figure 22(1) is made of a porous ceramic filter, allowing for brewing without the need for a separate filter. A suitable porous ceramic filter is a ceramic such as Arita ware, which is formed by bisque firing at a predetermined temperature for a long period of time. As shown in Figure 22(2), the graduated dripper 13 can be attached to a coffee server 15 using a donut-shaped support 14 to brew coffee liquid 16.

[0093] As shown in FIG. 22(1), the interior surface of graduated dripper 13 is provided with a first scale 20i indicating the water level at which the pouring of hot water for steaming is stopped, and a second scale 20j, located closer to the opening than first scale 20i, indicating the water level at which the pouring of hot water for extraction is stopped. The height of first scale 20i or second scale 20j is determined based on the amount of ground coffee expected to be used, using a method similar to that for first scale 2a or second scale 2b in Example 1. In this way, providing the first or second scale on the dripper itself with an integrated filter can also improve the stability of pouring hot water. [Industrial Applicability]

[0094] The present invention is useful as a technology for improving the quantity and convenience of pouring hot water in an apparatus for brewing coffee or the like. [Explanation of symbols]

[0095] 1,1a~1о Graduated drip bag 2a, 2c, 20a, 20c, 20e, 20g, 20i First scale 2b, 2d, 20b, 20d, 20f, 20h, 20j Second scale 2e Third Scale 3 Filter body 3a Filter top 3b Cutout 4, 4b~4e, 4g~4о Mount 5a Upper edge 5b bottom part 5c Left side 5d Right side 6a,6b position 7. Regular coffee 8a~8l Convex part 9a~9j Recesses 11a,11b corner 12,13 Graduated dripper 14 Supports 15 Coffee Server 16 Coffee liquid 21a, 22a, 23b Lower end 21b, 22b, 23a Upper end 30 filters 40a~40c 100,100a drip bag 200 scales D distance H, H1~H5 height P1 Steaming water pouring Pouring for P2 and P3 extraction W width

Claims

1. The filter comprises a filter body having an opening for pouring hot water and a filter holding member fixed to the filter body. The brewing device has at least one scale on the filter holding member that indicates a reference water level for stopping or restarting pouring.

2. A brewing device that is integrated with a filter body having an opening for pouring hot water and that has at least one scale that indicates a reference water level for stopping or restarting pouring.

3. A dripper in which a filter body having an opening for pouring hot water is set, With respect to the filter body, a first scale indicating a water level at which to stop pouring hot water for steaming; The brewing device is provided with a second scale that is located closer to the opening than the first scale and indicates a water level at which to stop pouring hot water for brewing.

4. 2. The extraction tool according to claim 1, wherein the filter holding member is a backing member provided on the outer surface of the filter body.

5. 5. The extraction tool according to claim 4, wherein the scale is formed by cutting out a shape or a part of the mount member.

6. 3. The extraction tool according to claim 2, which is a porous ceramic filter or a stainless steel mesh filter.

7. 7. The brewing device according to claim 1, wherein the scale comprises a plurality of scales indicating a reference water level for stopping or restarting pouring.

8. The scale is a first scale indicating a water level at which to stop pouring hot water for steaming; a second scale provided at a position closer to the opening than the first scale and indicating a water level at which pouring of hot water for brewing is stopped; 8. The extraction device of claim 7, comprising:

9. 7. The brewing device according to claim 1, wherein the scale is a single scale indicating a reference water level for stopping and restarting pouring.

10. A coffee brewing device comprising the brewing device according to any one of claims 1, 4 and 5, and coffee powder contained in the filter body.

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