Filters, filtration methods

Abstract

To provide a filter that prevents random filter clogging, which leads to recipe collapse. [Solution] The filter 1 filters an extraction mixture in which water has been added to a biological component, and comprises a separation section in an internal layer 11 that separates fine particles and large particles contained in the extraction mixture, and a fine particle filtration section in a middle layer 13 that traps fine particles.

Description

[Technical field]

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

[0002] Specialty coffee has become popular, and light roasting and oily coffee beans have become mainstream. However, when these coffee beans are ground and dripped through a paper filter, the paper filter frequently becomes clogged randomly. When the filter becomes clogged, it is necessary to soak the coffee bean powder 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 occurs sometimes when coffee is brewed and sometimes not, and sometimes only part of the filter is clogged and sometimes the entire filter is clogged, meaning that the contact time between the coffee bean powder and hot water cannot be controlled, and the timeline intended as a guideline for extraction time cannot be adhered to.

[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 a large amount of unpleasant tasting components, unpleasant odor components, and alkaline components that destroy taste and aroma, which destroy the reproducibility of the taste.

[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, recipes that define the weight of ground coffee beans and timelines to ensure a repeatable end result are falling apart all the time in coffee shops, on coffee enthusiasts' counters and in their kitchens.

[0007] Patent Document 1 discloses a coffee filter using 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] In the technique disclosed in Patent Document 1, it is unavoidable 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 that can lead to recipe collapse. [Means for solving the problem]

[0011] In order to achieve the above-mentioned objective, 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 includes 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. Effect 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 description of the drawings]

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

[0014] The present invention will be described below with reference to the preferred embodiments. [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 that prevents a sudden temperature change of the extraction mixture; 3. The filter of claim 1 or 2, further comprising: [Item 4] The heat retaining section is provided with different layers from the separating section and the fine particle filtration section. The filter described in item 3. [Item 5] The separation portion is provided with an inner layer disposed on the innermost side, The heat retaining portion is provided with an outer layer disposed on the outermost side, The filter described in item 4. [Item 6] The separation unit also separates bubbles generated in the extraction mixture. A 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 2. A method for filtering the extraction mixture using the filter according to item 1.

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

[0016] <Summary> In this embodiment, an example of so-called drip coffee will be described, in which coffee beans obtained by grinding coffee beans are extracted with hot water. Note that the subject of extraction is not limited to coffee beans, and may be an extract derived from other plants such as tea, or a dish such as soup or sauce, seasoning, etc., 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 a plurality of layers with different functions. As shown in FIG. 1, the filter 1 includes an inner layer 11, a gap 12, a middle layer 13, a gap 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, for example, made of a material such as paper or nonwoven fabric with a bulky structure that does not shrink or collapse even when wet. The mesh diameter of the inner layer 11 may be about 200 micrometers for the retained particle diameter. The mesh diameter of the inner layer 11 may be 100 μm or more and 300 μm or less for the retained particle diameter, and if it is 150 μm or more and 250 μm or less, it is difficult to trap fine particles described below, and if it is 180 μm or more and 220 μm or less, it can trap only large diameter particles described below.

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

[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 size of the outer layer 15 may be about 200 micrometers for the retained particle size. The mesh size of the outer layer 15 may be 100 μm or more and 300 μm or less for the retained particle size. If it is 150 μm or more and 250 μm or less, it is difficult to trap fine particles described below, and if it is 180 μm or more and 220 μm or less, it is possible to trap only large diameter 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 a single layer of filter paper, random clogging occurs, which makes recipes unstable and makes it difficult to control the filtering time.

[0024] The first reason is that when coffee beans are ground, powders of various sizes are generated. When hot water is added to the mixture of fine particles contained in the coffee bean powder and particles of various sizes larger than them (large particles), the phenomenon of fine particles flowing into the gaps between the large particles is repeated. When this happens, in a filter made of a single layer of filter paper, all the gaps are filled with fine particles, resulting in random clogging of the filter, and ultimately slowing down the outflow rate to almost a halt.

[0025] Due to the slowdown in the outflow rate, the coffee bean powder will be 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, water-repellent soot-type fine particles and fiber-type fine particles contained in the coffee bean powder will rise to the water surface due to the buoyancy of the bubbles generated when hot water is added to the coffee bean powder, and will continue to be immersed in the hot water, resulting in over-extraction of unnecessary 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 of the inner layer 11 performs prefiltration of 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 powder is placed inside inner layer 11, and hot water is poured, 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 beverage concentrate contained in the hot water reach middle layer 13 through gaps 12. This completes the first prefiltration step of filtering coffee bean powder, which separates fine particles from particles of other sizes.

[0028] In addition, because the inner layer 11 is bulky, the separating portion of the inner layer 11 has the function of attracting and adhering 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, water-repellent soot-based fine particles, and fibrous fine particles that rise to the water surface due to buoyancy are trapped inside the inner layer 11 as the hot water flows out.

[0029] The gaps 12 function as flow paths for the coffee concentrate beverage after it has been filtered by the inner layer 11 .

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

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

[0032] The oil contained in ground coffee beans is sensitive to temperature changes. When a normal single-layer paper filter is used, the paper filter becomes wet and comes into close contact with the dripper, and the temperature of the dripper is directly transmitted to the unseparated coffee liquid. This causes the temperature of the unseparated coffee liquid to drop, and the temperature of the oil contained therein also drops. This causes the fluidity of the unseparated coffee liquid to decrease, and the oil forms a clay layer together with fine particles and 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 does not cause a sudden change in temperature of the unseparated coffee liquid or the coffee concentrate beverage.

[0034] The third reason for random clogging is due to the structure of the coffee extraction device. In other words, the filter paper that is responsible for filtering and separating the coffee gets crushed when wet and sticks to the dripper that holds the filter. This slows down the outflow speed of the coffee beverage, inducing clogging.

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

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

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

[0038] Incidentally, technological developments in coffee filtration to date have focused on resolving the "close contact between the dripper and the filter," which is an easily visible cause of impeding smooth filtration. Although a wide variety of filters and drippers with designs that do not allow for a tight fit have appeared, the idea of ​​giving the filter itself the function of an outflow path for the coffee beverage has not yet been reached.

[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 and fiber-based microparticles that cause bad taste, bad odor, and taste- and aroma-destroying substances in hot water 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 the cup. Place 20g of medium-ground coffee beans in the filter. Pour 90°C hot water in a circular motion around the center of the coffee beans. After pouring 90g of hot water, wait until it has drained. Once that has drained, pour an additional 90g of hot water in the same way and wait until it has drained. Finally, pour 100g of hot water in the same way and wait until it has drained. Measure the outflow time from when you start pouring the first hot water (90g) to when the last hot water (100g) has drained.

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

[0045] As for the filter, a comparison was made between a commercially available general paper filter (1 layer) and the filter 1 described in this example. The middle layer 13 used in the filter 1 is a paper filter corresponding to JIS P3801, and is the same as that used in the experiment on the general paper filter (1 layer). The inner layer 11 and the outer layer 15 used in the filter 1 were made of Reed (registered trademark) cooking paper (retention particle size of about 200 micrometers).

[0046] First, as a coffee bean with general ingredients, an experiment was conducted using medium roast coffee bean powder from Mocha Yirgacheffe, a popular and popular specialty coffee that is known to frequently cause recipe breakdowns. Table 1 shows the results using a paper filter. The test was conducted three times (Tests 1-3), and the outflow times for the first to third tests were measured, with the average and standard deviation also shown. The outflow times for the first test exceeded the standard time, and the outflow times for the second and third tests both significantly exceeded the standard time. This is a state in which the recipe has collapsed. [Table 1] JPEG0007672756000002.jpg54153

[0047] Next, Table 2 shows the results of using Filter 1 with medium roasted coffee bean powder of Mocha Yirgacheffe. The brewing time for the first, second, and third runs was included in the standard time, and the recipe was followed. [Table 2] JPEG0007672756000003.jpg55153

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

[0049] Next, we used mocha shakisso knotweed as a typical example of coffee beans, mocha haller longberry as a representative of oily coffee beans, and cacao nibs, instead of coffee beans, were roasted and semi-ground in the same manner as coffee beans, as a sample with excessively high oil content compared to coffee beans.

[0050] Table 3 shows the results using Mocha Shakisso Polygonum. For each filter, the first run had a run-off time close to the standard time, but from the second run onwards, the paper filter sample significantly exceeded the standard time. This is a situation where the recipe had fallen apart. [Table 3] JPEG0007672756000004.jpg28152

[0051] Table 4 shows the results for Mocha Haller Longberry. Due to the high oil content, the standard time for the outflow was exceeded for each filter, but filter 1 maintained a constant outflow rate. [Table 4] JPEG0007672756000005.jpg28152

[0052] Table 5 shows the results using cocoa nibs. The coffee beans and cocoa nibs flowed out within the standard time range or faster than the standard time in the first and second passes of each filter, which may be due in part to the difference in oil composition. However, in the third pass, the flow rate in 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 flow rate. [Table 5] JPEG0007672756000006.jpg29152

[0053] From the above results, it can be concluded that Filter 1 can provide highly reproducible recipes for a variety of coffee bean types. At present, light roasting is recommended for high-quality coffee bean brands and specialty coffee brands, and recipe breakdown occurs randomly and frequently when using a normal paper filter. Although data is not shown, the numerical values ​​for the effusion time for the paper filter and Filter 1 were almost the same as the experimental results described above for other brands tested, such as Colombian brands and Indonesian brands that are also used in blends, and the trends were similar, and Filter 1 was able to provide highly reproducible recipes.

[0054] Previously, the weight of ground coffee beans and the timeline of hot water extraction had no idea that the two causes of the breakdown in recipes that were supposed to guarantee reproducibility of taste and aroma were "filtering 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 to coat the filter."

[0055] Moving away from the fixed idea that the more layers of a filter are added, the slower the outflow speed during filtration and separation, the use of a multi-layer filter with layers with different functions has increased and stabilized the outflow speed during filtration and separation, making it possible to filter and separate at a consistent speed for coffee beans of any origin, brand, and level of roast, and for both blends and single beans. This is an advancement in filter technology.

[0056] Filter 1 in this embodiment provides freedom to the maker and ensures high reproducibility for both the wide variety of recipes that have emerged with the spread of specialty coffee, and older recipes that have become inappropriately minor as specialty coffee has become more popular.

[0057] Traditionally, recipe failures have been considered to occur not because of the coffee beans or items themselves, but because the person brewing the coffee lacked the skills to make the coffee. However, by using Filter 1, any user can stably reproduce recipes.

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

[0059] The filter 1 in this embodiment also has a 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 is not met or if the taste is not reproducible, it is not possible to obtain information to understand the reason and therefore to analyze it. 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 tightly to the paper filter together with cooled oils.

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

[0062] After the coffee bean powder has been extracted, the amount and content of the water-soluble colored components contained in the coffee bean powder, i.e., polyphenols, etc., can be seen by visually checking the appearance of filter 1 (i.e. the outside of outer layer 15) and the part 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 they retain the undiluted coffee beverage and the liquid coffee beverage, respectively, by capillary action, so that the amount and quality of the colored components in the solution can be visually confirmed 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 oil and clay and stick to the inside surface of the middle layer 13. By observing the color and amount of this clay, the amount of oil and fine particles can be visually confirmed.

[0064] From the appearance of the inner filter and the appearance of the ground coffee beans after extraction that can be seen by flipping it over, as well as the appearance of the ground coffee beans stuck to the inside surface of the filter, it is possible to visually determine the expansion rate and water retention capacity of the ground coffee beans, as well as the amount of light components in the ground coffee beans that are not compatible 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 or improved without departing from the spirit of the present invention, 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 made of a fiber material for filtering a coffee extract mixture obtained by adding water to coffee, 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 heat retaining unit for preventing a sudden change in temperature of the coffee extract mixture; Equipped with The filter comprises a plurality of layers; The separation section and the fine particle filtration section are provided by different layers. filter.

2. The heat retaining portion is provided by a layer different from the layer including the separation portion and the layer including the fine particle filtration portion. The filter of claim 1 .

3. The separation portion is provided with an inner layer disposed on the innermost side, The heat retaining portion is provided with an outer layer disposed on the outermost side, 3. A filter according to claim 1 or 2.

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

3. A filter according to claim 1 or 2.

5. The inner layer has a predetermined thickness and a mesh diameter of 150 μm or more and 250 μm or less. The filter of claim 3.

6. A method for filtering the coffee extract mixture using the filter of claim 1.

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