Filter and filtration method

Abstract

To provide a filter which is prevented from being clogged.SOLUTION: The filter 1 for filtering an extraction mixture obtained by adding water to a biological component comprises an inner layer 11, an outer layer 15, and a middle layer 13, separates fine particles and large-diameter particles contained in the extraction mixture, and filters the fine particles for trapping the fine particles.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a filter and a filtering method. [Background technology]

[0002] As specialty coffee becomes more popular, light roasts and oily coffee beans are becoming more common. However, when these coffee beans are ground and brewed through a paper filter, the filter becomes clogged randomly and frequently. This causes the coffee grounds to have to be soaked in hot water for a long time, which is something that should be avoided when brewing coffee.

[0003] Furthermore, clogging occurs randomly, meaning that it may or may not clog each time coffee is brewed, and the filter may become clogged in part or all of the way through, making it impossible to control the contact time between the coffee bean powder and hot water, and resulting in situations where the timeline intended as a guideline for extraction time cannot be met.

[0004] Furthermore, coffee bean powder produced by grinding coffee beans contains powder of various particle sizes, and there are situations in which it is not possible to control the contact time between hot water and fine fibrous particles or fine soot particles that contain many unpleasant tasting and odorous components that disrupt the reproducibility of the taste, as well as alkaline components that destroy the taste and aroma.

[0005] And even if we encounter a breakdown in the timeline or flavor, we are unable to gather information or profile the information needed to analyze the reasons and develop countermeasures.

[0006] As a result, the "recipe" that determines the reproducibility of the finished product by determining the weight of ground coffee beans and the timeline is often broken down in coffee shops, on the counters and in the kitchens of coffee lovers.

[0007] Patent Document 1 discloses a coffee filter made of metal. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Registered Utility Model No. 3204720 Summary of the Invention [Problem to be solved by the invention]

[0009] With the technology disclosed in Patent Document 1, it is inevitable that fine particles contained in the coffee bean powder will be mixed into the filtered coffee.

[0010] The present invention has been made in view of the above background, and has an object to provide a filter that prevents random filter clogging, which can lead to recipe disruption. [Means for solving the problem]

[0011] In order to achieve the above-mentioned object, the filter according to the present disclosure is a filter for filtering an extraction mixture in which water has been added to a biological component, and is equipped with a separation section for separating fine particles and large particles contained in the extraction mixture, and a fine particle filtration section for trapping the fine particles. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a filter that prevents random filter clogging, which can lead to recipe breakdown. [Brief explanation of the drawings]

[0013] [Figure 1] FIG. 2 is a diagram illustrating an example of a filter 1 according to the present embodiment. [Figure 2] FIG. 2 is a diagram showing a filter 1 according to the present embodiment set in a dripper. [Figure 3] 1 shows a graph of an experiment using medium roast coffee bean powder of Mocha Yirgacheffe in this embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described below by listing the contents of the embodiments. The present invention has the following configuration. [Item 1] A filter for filtering an extraction mixture containing water and a biological component, a separation unit for separating fine particles and large particles contained in the extraction mixture; a fine particle filtering section that traps the fine particles; A filter comprising: [Item 2] the filter comprises a plurality of layers; The separation section and the fine particle filtration section are provided by different layers. The filter described in item 1. [Item 3] a heat retaining unit for preventing a sudden temperature change of the extraction mixture; Item 3. The filter according to item 1 or 2, further comprising: [Item 4] The heat retention unit is provided with different layers from the separation unit and the fine particle filtration unit, The filter described in item 3. [Item 5] The separation portion is provided in an inner layer disposed in the innermost position, The heat-retaining portion is provided by the outermost layer, The filter described in item 4. [Item 6] The separation unit also separates bubbles generated in the extraction mixture. The filter according to item 1 or 2. [Item 7] The inner layer has a predetermined thickness and a mesh diameter of 150 μm or more and 250 μm or less. The filter described in item 5. [Item 8] Item 1. A method for filtering the extraction mixture using the filter according to item 1.

[0015] <Details of implementation form> Hereinafter, embodiments of the present invention will be described with reference to the drawings.

[0016] <Summary> In this example, we will describe an example of so-called drip coffee, in which coffee bean powder made by grinding coffee beans is extracted with hot water. Note that the extract is not limited to coffee beans, and may be an extract derived from other plants such as tea, or a dish or seasoning such as soup or sauce that contains at least one biological component derived from an animal or plant.

[0017] A filter 1 according to an embodiment of the present invention includes multiple layers with different functions. As shown in FIG. 1, filter 1 includes, for example, an inner layer 11, gaps 12, a middle layer 13, gaps 14, and an outer layer 15.

[0018] The material characteristics of the inner layer 11, the middle layer 13, and the outer layer 15 are described below.

[0019] The inner layer 11 is made of, for example, a bulky material such as paper or nonwoven fabric that does not shrink or collapse even when wet. The mesh diameter of the inner layer 11 may be approximately 200 micrometers, which corresponds to a particle diameter of the retained particles. The mesh diameter of the inner layer 11 may be 100 μm or more and 300 μm or less. If the mesh diameter is 150 μm or more and 250 μm or less, it is difficult to trap fine particles described below. If the mesh diameter is 180 μm or more and 220 μm or less, it is possible to trap only large particles described below.

[0020] The middle layer 13 may be, for example, a filter using commonly used filter paper. The middle layer 13 may be, for example, filter paper equivalent to JIS P3801 Class 1, and the mesh diameter may be approximately 6 micrometers for retained particles. The mesh diameter of the middle layer 13 may be 1 μm or more and 15 μm or less for retained particles. If it is 3 μm or more and 10 μm or less, a good balance between trapping fine particles and passing moisture as described below is achieved, and if it is 5 μm or more and 7 μm or less, a better balance between trapping fine particles and passing moisture as described below is achieved.

[0021] The outer layer 15 may be, for example, a bulky paper or nonwoven fabric that does not shrink or collapse even when wet. The mesh diameter of the outer layer 15 may be approximately 200 micrometers, which corresponds to a particle size of the retained particles. The mesh diameter of the outer layer 15 may be 100 μm or more and 300 μm or less. A mesh diameter of 150 μm or more and 250 μm or less will not trap the fine particles described below, while a mesh diameter of 180 μm or more and 220 μm or less will be able to trap only the large particles described below.

[0022] The functional characteristics of the inner layer 11, the gap 12, the middle layer 13, the gap 14, and the outer layer 15 are described below.

[0023] When filtering coffee grounds using a regular filter made of one layer of filter paper, random clogging occurs, which makes recipes unstable and makes it difficult to control the filtering time.

[0024] One reason for this is that when coffee beans are ground, powder of various particle sizes is generated. When hot water is added to the coffee bean powder, which contains a mixture of fine particles and larger particles of various sizes (large particles), and the mixture is filtered by gravity, the fine particles flow into the gaps between the large particles, a phenomenon that is repeated. In a filter made of a single layer of filter paper, the fine particles fill all the gaps, resulting in random clogging of the filter and ultimately slowing the outflow rate to nearly a halt.

[0025] As the outflow rate slows down, the coffee bean powder ends up being immersed in the hot water for a long period of time in the unseparated coffee liquid obtained by adding hot water to the coffee bean powder.In addition, the buoyancy of the bubbles that are generated when hot water is added to the coffee bean powder causes the water-repellent soot-type fine particles and fiber-type fine particles contained in the coffee bean powder to rise to the water surface, and they continue to remain immersed in the hot water, resulting in over-extraction of unwanted components.

[0026] To prevent this phenomenon, it is first necessary to eliminate the mixture of fine particles and particles of other sizes. For this purpose, the separation section provided in the inner layer 11 pre-filters the unseparated coffee liquid to separate the fine particles from particles of other sizes.

[0027] When filter 1 is set in a dripper, coffee bean grounds are placed inside inner layer 11, and hot water is poured in, the large particles contained in the unseparated coffee liquid are trapped by inner layer 11, and fine particles are separated from particles of other sizes, and the fine particles, in the form of a coffee concentrate contained in the hot water, pass through gaps 12 and reach middle layer 13. This completes the first prefiltration step in the filtration of coffee bean grounds, which separates fine particles from particles of other sizes.

[0028] Furthermore, because inner layer 11 is highly bulky, the separating portion of inner layer 11 has the function of attracting and adhering to substances floating in the unseparated coffee liquid, such as bubbles that are generated when hot water is added to coffee bean powder. As a result, the generated bubbles, as well as water-repellent soot-based fine particles and fibrous fine particles that rise to the water surface due to buoyancy, are trapped inside inner layer 11 as the hot water flows out.

[0029] The gaps 12 function as a flow path for the coffee concentrate to be brewed after being filtered by the inner layer 11 .

[0030] The middle layer 13 is a filtration layer with a mesh size similar to that of a normal paper filter, and the fine particle filtration section provided in the middle layer 13 traps fine particles from the coffee concentrate beverage and allows the coffee beverage to flow out.

[0031] Here, we will explain the second reason why random clogging occurs: the presence of oils (mainly triglycerides and tars) derived from coffee beans and fine particles (mainly soot ash-derived fine particles and cellulose fiber-derived fine particles) in the coffee bean powder.

[0032] The oil contained in coffee bean powder is sensitive to temperature changes. When using a standard single-layer paper filter, the paper filter becomes wet and adheres to the dripper, directly transferring the temperature of the dripper to the unseparated coffee liquid. This lowers the temperature of the unseparated coffee liquid, which in turn lowers the temperature of the oil contained within. This reduces the fluidity of the unseparated coffee liquid, and the oil, together with fine particles, forms a clay layer that sticks to the surface of the paper filter, making filtration and separation difficult.

[0033] To prevent this, it is necessary to have a heat retention mechanism that prevents a sudden change in the temperature of the unseparated coffee liquid or the coffee concentrate.

[0034] The third reason for random clogging is due to the structure of the coffee brewing device. The filter paper, which is responsible for filtration and separation, becomes crushed when wet and adheres tightly to the dripper, which holds the filter in place. This slows down the outflow rate of the coffee beverage, leading to clogging.

[0035] To prevent this, it is necessary to provide a mechanism that ensures a flow path for maintaining the outflow speed of the coffee beverage.

[0036] The gap 14 serves as a space for the beverage coffee liquid to maintain its outflow speed.

[0037] Furthermore, outer layer 15 has a heat-retaining portion and functions as a heat-retaining layer to prevent temperature changes in the unseparated coffee liquid or the coffee concentrate beverage. Furthermore, because outer layer 15 contacts the dripper at a point or a line, the dripper and the filter are not in close contact with each other, and it also functions as an outflow path for the coffee liquid that flows out through gap 14, preventing a decrease in the outflow rate. This prevents stagnation of hot water, which can deteriorate the taste and aroma of the coffee liquid.

[0038] Furthermore, technological developments in coffee filtration to date have focused on resolving the "close contact between the dripper and the filter," an easily visible cause of impeding smooth filtration. While a wide variety of filters and drippers with loose contact have appeared, no one has yet come up with the idea of ​​making the filter itself function as a path for the coffee to flow out.

[0039] The same goes for approaches to reducing temperature, which hinders smooth filtration; the technology has been developed in areas other than filters, and the idea of ​​a filter with a heat retention mechanism has not yet been conceived.

[0040] Furthermore, there is no idea of ​​controlling the soot-based fine particles and fiber-based fine particles that cause bad taste and odor components, as well as taste- and aroma-destroying components, by placing them in a position where they do not come into contact with the hot water.

[0041] This is why filter 1 ensures recipe reproducibility.

[0042] <Experiment> An experiment was conducted to investigate a timeline using the filter 1 of this embodiment.

[0043] As shown in Figure 2, place the filter on the dripper placed on a cup. Place 20g of medium-ground coffee beans into the filter. Pour 90°C hot water in a circular motion around the center of the coffee bean powder. After pouring 90g of hot water, wait until it drains. Once the water has drained, pour an additional 90g of hot water in the same way and wait until it drains completely. Finally, pour 100g of hot water in the same way and wait until it drains completely. Measure the outflow time from when you start pouring the first hot water (90g) until the last hot water (100g) has drained completely.

[0044] The standard time for the hot water to drain completely was set at around 35 to 45 seconds.

[0045] The filter was compared using a commercially available general paper filter (single layer) and the filter 1 described in this example. The middle layer 13 used in filter 1 was a paper filter conforming to JIS P3801 and was the same as that used in the experiment on the general paper filter (single layer). The inner layer 11 and outer layer 15 used in filter 1 were made of Reed (registered trademark) cooking paper (retention particle diameter of approximately 200 micrometers).

[0046] First, we conducted an experiment using medium-roast coffee bean powder from Mocha Yirgacheffe, a popular specialty coffee with typical ingredients that is known for frequent recipe breakdowns. Table 1 shows the results using a paper filter. Three tests (Tests 1-3) were conducted, and the efflux times of the first three tests were measured, with the average and standard deviation also shown. The efflux times exceeded the standard time from the first test, and the efflux times of the second and third tests both significantly exceeded the standard time. This indicates that the recipe had collapsed. [Table 1] JPEG2026004209000002.jpg54153

[0047] Next, Table 2 shows the results of using Filter 1 with Mocha Yirgacheffe medium roast coffee bean powder. The brewing time for the first, second, and third runs was included in the standard time, and the recipe was followed. [Table 2] JPEG2026004209000003.jpg55153

[0048] Figure 3 shows a graph of an experiment using medium roasted Mocha Yirgacheffe coffee bean powder. It can be seen that there is a significant difference between the first, second, and third effluent times for the paper filter and Filter 1.

[0049] Next, we used mocha shaxoso root as a typical coffee bean and mocha haller longberry as a representative of oily coffee beans. Furthermore, we used a sample of cacao nibs, which were roasted and semi-ground in the same way, instead of coffee beans, as a sample with excessively high oil content compared to coffee beans.

[0050] Table 3 shows the results using mocha shakisso knotweed. With each filter, the first run had a run time close to the standard time, but from the second run onwards, the run time significantly exceeded the standard time for the paper filter sample. This indicates that the recipe had fallen apart. [Table 3] JPEG2026004209000004.jpg28152

[0051] Table 4 shows the results for Mocha Haller Longberry. Due to the high oil content, the standard outflow time was exceeded for each filter, but Filter 1 maintained a constant outflow rate. [Table 4] JPEG2026004209000005.jpg28152

[0052] Table 5 shows the results using cocoa nibs. The difference in oil composition between coffee beans and cocoa nibs may be one reason why the outflow rate from each filter was within the standard time range or faster than the standard time for the first and second passes. However, for the third pass, the outflow rate from the paper filter significantly exceeded the standard time. This is thought to be due to the oil and fine particles forming clay in the paper filter, causing clogging. On the other hand, it can be seen that Filter 1 maintained a constant outflow rate. [Table 5] JPEG2026004209000006.jpg29152

[0053] From these results, we can conclude that Filter 1 can provide highly reproducible recipes for a variety of coffee bean types. Furthermore, for high-quality coffee bean brands and specialty coffee brands, light roasting is currently recommended, and recipe breakdowns occur randomly and frequently when using a regular paper filter. Although data is not shown, the flow time values ​​for both the paper filter and Filter 1 were nearly identical to the experimental results described above, with similar trends, for other coffee brands tested, such as Colombian and Indonesian brands that are also used in blends. Filter 1 was therefore able to provide highly reproducible recipes.

[0054] Previously, the weight of coffee bean powder and the timeline of hot water extraction were factors that disrupted recipes that were supposed to guarantee reproducible taste and aroma. These factors included "filtration being performed with a wide variety of particles of various sizes mixed together" and "the clay that forms during the extraction process when fine particles, oil, and moisture combine due to temperature changes, coating the filter." This was not considered.

[0055] Moving away from the fixed idea that the more layers there are in a filter, the slower the outflow speed during filtration and separation, we have created a multi-layer filter with layers with different functions, which has increased and stabilized the outflow speed during filtration and separation, and made it possible to filter and separate at a consistent range of speeds regardless of coffee beans of any origin, brand, roast level, or whether they are blended or single beans.This is an advancement in filter technology.

[0056] The filter 1 in this embodiment provides flexibility to the maker and guarantees high reproducibility for both the wide variety of recipes that have emerged with the spread of specialty coffee, and older recipes that have become unduly minorized as specialty coffee has become more popular.

[0057] Traditionally, recipe breakdowns have been considered to occur not because of the coffee beans or items themselves, but because the coffee brewer lacks the skill to make them. However, by using Filter 1, any user can achieve stable recipe reproducibility.

[0058] The filter 1 of the present disclosure is compatible with any coffee machine that has a filtration process, and can demonstrate the concept at a high level. It can also be attached to most existing hand-drip coffee devices.

[0059] The filter 1 in this embodiment also has the function of evaluating coffee beans and profiling coffee recipes.

[0060] When coffee is filtered using a conventional single-layer paper filter, if the timeline after extraction cannot be met or the taste cannot be reproduced, it is not possible to obtain information to understand the reason and perform an analysis. This is because after coffee bean powder is dripped with hot water, particles of various sizes and bubbles contained in the coffee bean powder stick to the paper filter along with cooled oils.

[0061] By using Filter 1 to evaluate coffee beans after extraction or profile coffee recipes, the physical and scientific behavior of substances can be confirmed using human vision without relying on analytical equipment.

[0062] After the coffee bean powder has been extracted, the amount and quality of the water-soluble colored components, i.e., polyphenols, etc., contained in the coffee bean powder can be determined by visually inspecting the appearance of filter 1 (i.e., the outside of outer layer 15) and the area where inner layer 11 is turned over (the side of inner layer 11 that does not come into contact with the coffee bean powder). This is because inner layer 11 and outer layer 15 are bulky and do not collapse even when wet, and because they retain the concentrate coffee beverage and the liquid coffee beverage, respectively, by capillary action, the amount and quality of the colored components in the solution can be visually determined from their color.

[0063] Next, by visually inspecting the inside of the middle layer 13 (the side of the middle layer 13 that comes into contact with the fine particles), the amount of fine particles and the amount of oil can be sensed. This is because the inner layer 11 separates the fine particles from the large particles, and the separated fine particles form a clay mixture with oil and stick to the inner surface of the middle layer 13. The amount of oil and fine particles can be visually confirmed by observing the color and amount of this clay.

[0064] The appearance of the inner filter, the appearance of the coffee bean powder after extraction that can be seen when it is peeled back, and the appearance of the coffee bean powder stuck to the inside surface of the filter make it possible to visually determine the expansion rate and water retention capacity of the coffee bean powder, as well as the amount of light components in the coffee bean powder that do not mix with water or hot water, and it is also possible to visually determine whether the extraction was smooth or not.

[0065] In the history of filters, the idea of ​​building a filter that allows profiling of coffee beans is unprecedented, and the starting point is different from structures that combine existing technologies.

[0066] The above-described embodiment is merely an example for facilitating understanding of the present invention, and is not intended to limit the present invention. The present invention can be modified and improved without departing from the spirit thereof, and it goes without saying that the present invention includes equivalents thereof. [Explanation of symbols]

[0067] 1. Filter 11 Inner layer 12 Gap 13 Middle layer 14 Gap 15 outer layer

Claims

1. A filter for filtering an extraction mixture containing water and a biological component, a separation unit for separating fine particles and large particles contained in the extraction mixture; a fine particle filtering section that traps the fine particles; A filter comprising:

2. the filter comprises a plurality of layers; The separation section and the fine particle filtration section are provided by different layers. The filter of claim 1 .

3. a heat retaining unit for preventing a sudden temperature change of the extraction mixture; The filter of claim 1 or 2, further comprising:

4. The heat retention unit is provided with different layers from the separation unit and the fine particle filtration unit, 4. The filter of claim 3.

5. The separation portion is provided in an inner layer disposed in the innermost position, The heat-retaining portion is provided by the outermost layer, 5. The filter of claim 4.

6. The separation unit also separates bubbles generated in the extraction mixture.

3. A filter according to claim 1 or 2.

7. The inner layer has a predetermined thickness and a mesh diameter of 150 μm or more and 250 μm or less.

6. The filter of claim 5.

8. A method for filtering the extraction mixture using the filter of claim 1.

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