Drip bag equipped with scale

Abstract

Provided is a drip bag capable of improving quantitativeness in pouring hot water without requiring the use of a scale or a dedicated hot water pouring instrument. The drip bag comprises a filter (30) and a mount (4). A perforated cut-off part (3b) is formed in the filter (30), and the filter (30) is opened by separating a filter upper part (3a) from a filter body (3) along the cut-off part (3b). The filter body (3) is provided with: a first scale (2a) indicating a hot water pouring stop level for steaming and a pouring resumption level for extraction; and a second scale (2b) provided at a position closer to the opening than the first scale (2a), the second scale (2b) indicating a hot water pouring stop level for extraction. Both the first scale (2a) and the second scale (2b) are linear scales provided around the entire periphery of the filter body (3) in the horizontal direction.

Description

Graduated Drip Bag

[0001] The present invention relates to a technique for improving the quantity of hot water poured from a drip bag for coffee or the like.

[0002] Drip bags have been widely used for easily brewing and enjoying coffee, black tea, green tea, and other beverages (see, for example, Patent Document 1). For example, a typical coffee drip bag contains roasted and ground coffee beans, filled in a bag, and the bag is opened, attached to a cup, and hot water is poured into the bag. This allows anyone to easily brew coffee. Drip bags not only offer the advantage of easy brewing, but also the advantage of allowing users to enjoy authentic drip coffee by properly brewing. However, conventional drip bags lack a mechanism for consistently extracting high-quality coffee, leading to problems such as pouring more hot water than recommended without using a scale, or users being confused about the proper pouring method, such as whether or not to steep the coffee and the amount of hot water to pour.

[0003] One known technology that enables stable extraction of coffee is a beverage extraction filter that can simultaneously measure the amount of coffee grounds and the amount of hot water to be poured (see, for example, Patent Document 2). This filter has separate measuring scales printed on the inner surface of the filter for the ingredients to be extracted and the amount of hot water to be poured. However, while it is important to first steam the coffee when extracting the coffee, the beverage extraction filter in Patent Document 2 does not have 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] Also known is a coffee brewer that allows for easy measurement of the amount of water needed for steaming (see, for example, Patent Document 3). This device includes a basket cover that covers the top opening of a basket containing a filter and coffee grounds. The basket cover includes a pouring chamber with a scale for steaming, allowing for the appropriate amount of water to be poured. Furthermore, during brewing, a stable amount of brewed coffee can be achieved by pouring hot water a predetermined number of times up to the top of the pouring chamber or a scale that replaces it. However, the coffee brewer described in Patent Document 3 requires dedicated equipment and is not compatible with existing drip bags. Furthermore, for users who want to enjoy coffee easily, the device is cumbersome to use.

[0005] JP 2022-088870 A Utility Model Registration No. 3117503 A Utility Model Registration No. 62-146424 A

[0006] In view of the above circumstances, the present invention aims to provide a drip bag that can improve the accuracy of pouring hot water quantitatively without requiring the use of a scale or a dedicated pouring tool.

[0007] To address the above-mentioned problems, the graduated drip bag of the present invention comprises a bag-shaped filter body with an opening for pouring hot water and a backing member attached to the outer surface of the filter body. At least one graduation indicating a reference water level for stopping or restarting pouring is provided on at least one of the inner and outer surfaces of the filter body. Regarding the shape and size of the filter body and backing member of the present invention, a wide variety of one-drip drip bags, in which the upper end of the filter body is expanded by engaging a hook with a cup to create an extraction space, can be used. For example, two-point hook or three-point hook drip bags can be used. The contents contained within the filter body are not limited to ground coffee, but also include a wide range of tea leaves, such as black tea and green tea, that can be extracted by adding water or hot water. The particle size and shape of the contents are also not limited, and they can be unground, unprocessed, or powdered. Drip bags without graduations can have problems such as pouring hot water up to the top of the filter body, causing the coffee liquid or coffee grounds to overflow or resulting in a low concentration. Therefore, by providing a scale on the drip bag, the quantity of hot water poured can be improved and the consistency of taste, such as concentration, can also be improved.

[0008] In the drip bag with graduated markings of the present invention, it is preferable that the graduated markings have multiple markings indicating the reference water level for stopping or restarting pouring. By providing multiple markings, it is possible to set the scale according to the purpose, and more stable and quantitative extraction can be achieved.

[0009] In the graduated drip bag of the present invention, the scale may include a first scale indicating the stop water level for steaming and a second scale located closer to the opening than the first scale indicating the stop water level for brewing. 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 carbon dioxide gas from the ground coffee, is reliably achieved by pouring water up to the first scale. The steaming effect facilitates extraction of the coffee ground components, enabling a stable, highly quantifiable brew. Pouring water for brewing is performed after steaming. Therefore, if the pouring of water for steaming is included, the first pour for brewing is considered the second pour, and the second pour for brewing is considered the third pour.

[0010] In the graduated drip bag of the present invention, the first scale preferably further indicates the level at which to resume pouring water for brewing. By indicating the level at which to resume pouring water for brewing, the timing for resuming pouring water can be maintained at a substantially constant level, facilitating quantitative brewing. Furthermore, by having only two scales, one for steaming and one for brewing, the drip bag can be simplified.

[0011] In the drip bag with a scale of the present invention, when the scale comprises a first scale indicating the stop water level for steaming and the restart water level for brewing, and a second scale located closer to the opening than the first scale indicating the stop water level for brewing, the first scale is preferably set near the opening near the height of the contents of the filter body, and the second scale is preferably set based on the amount of water poured for steaming based on the first scale, the target amount of water poured, and the number of times water is poured for brewing. This allows the scale to be set at a position that enables quantitative brewing. Furthermore, the second scale may be set taking into account the amount of water poured for brewing and the amount of water extracted during brewing. Since a larger amount of water is poured during brewing than during steaming, brewing progresses more easily simultaneously with the pouring. Therefore, by considering the amount of water extracted during brewing, the position of the scale can be more accurately determined. The amount of water extracted during brewing is calculated by multiplying the brewing 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.

[0012] Regarding the first scale, the "height of the contents" refers to the height from the opening to the horizontal when the top of the drip bag is open and the backing is attached to a cup or the like, and the top of the coffee powder is leveled horizontally. The terms "high" and "low" are used here to refer to the height measured from the bottom edge of the drip bag. Therefore, a larger value from the opening to the horizontal indicates a "low height of the contents," and a smaller value indicates a "high height of the contents."

[0013] The position of the second scale can be set as follows, for example, when the number of times the hot water for extraction is poured is two. Assuming that the second scale is set so that the sum of the amount of hot water poured for steaming, the amount of hot water poured for extraction, and the amount of extracted hot water during the pouring of hot water for extraction when the coffee powder is contained is the target amount of hot water poured, the amount of hot 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 hot water poured for extraction is the sum of the amount of hot water poured for the first pour of 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 hot water poured for the second pour of 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 of hot water extracted during the pouring of hot water for extraction is the sum of the amount extracted during the pouring of the first pour of hot water and the amount extracted during the pouring of the second pour of hot water. The pouring of water is performed in the following order: pouring water for steaming, pouring the first pour for extraction, and pouring the second pour for extraction. When pouring water for steaming, the coffee powder does not yet contain moisture. However, when pouring water for extraction after steaming, the coffee powder contains moisture because steaming has already occurred. Therefore, when calculating the amount of water poured for steaming or the amount of 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.

[0014] In the graduated drip bag of the present invention, the graduations may include a first graduation indicating the water level at which to stop pouring for steaming, a second graduation located closer to the opening than the first graduation indicating the water level at which to stop pouring for brewing, and a third graduation located farther from the opening than the second graduation indicating the water level at which to resume pouring for brewing. In such a case, the third graduation may be located either closer to the opening than the first graduation or farther from the opening, but is preferably located closer to the opening than the first graduation. Even if the filter body has a graduation indicating the water level at which to stop pouring, coffee is often poured in multiple batches, and if the timing of resuming pouring varies, the final brew volume is likely to vary. Therefore, by providing a graduation indicating the water level at which to resume pouring for brewing, the timing of resuming pouring can be maintained at a substantially constant level, facilitating quantitative brewing. It should be noted that the scales provided in this specification do not necessarily have to be used to indicate the stopping or restarting of pouring all the time, but may be used as part of a series of pouring procedures.

[0015] In the drip bag with graduations of the present invention, when a first graduation indicating the water level at which pouring of hot water for steaming is stopped, a second graduation indicating the water level at which pouring of hot water for brewing is stopped, and a third graduation indicating the water level at which pouring of hot water for brewing is resumed is provided, it is preferable that the first graduation be set at a position near the height of the contents of the filter body and on the opening side, and the second graduation and the third graduation be set based on the amount of hot water poured for steaming based on the first graduation, the target amount of hot water poured, and the number of times hot water is poured for brewing. This allows the graduations to be set at positions that enable quantitative extraction.

[0016] In the graduated drip bag of the present invention, the graduations are formed by at least one of printing, dyeing, heating, and / or pressurizing the filter body, forming different areas on the filter body with different colors, textured areas, or adhesive areas. The graduations preferably represent lines, dots, dotted lines, dashed lines, marks, letters, numbers, symbols, designs, other geometric shapes, or combinations thereof, or incomplete figures that combine with the liquid surface formed by pouring hot water to form a predetermined motif. The printing may be performed on either the inner or outer surface, or on both surfaces. Furthermore, the printing on either the inner or outer surface may be visible from the other surface. The dyeing may involve providing one or more dyed areas to create different colored areas on at least a portion of the filter body. The dyed areas and shapes are not limited as long as the different colored areas are formed. The heating and pressurizing may involve embossing or other methods to create textured areas on the surface, or a seal may be formed by melt-adhering a portion of the filter body to serve as the graduations.

[0017] Regarding what is expressed, "stripe," "dotted line," and "dashed line" are not limited to straight lines, but may 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, Chinese numerals, etc. For example, a number representing "1" may be used to indicate the first scale. "Combinations of these" include, for example, dashed lines and double-dashed lines that combine "dots" and "dashed lines." As for an "incomplete figure" that completes 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.

[0018] In addition, in the graduated drip bag of the present invention, the graduations may be formed by a combination of multiple lines of different lengths and / or thicknesses. By displaying the graduations by combining lines of different lengths and / or thicknesses, it is possible to encourage the user to pour hot water in a precise amount.

[0019] The graduated drip bag of the present invention may have at least one scale marking on a first portion of the filter body, indicating a reference water level for stopping or restarting pouring, and at least one scale marking on a second portion of the filter body, different from the first portion, indicating a reference water level for stopping or restarting pouring, different from the scale marking on the first portion. This allows users to customize the drip bag to their liking. Here, the terms "first portion" and "second portion" broadly encompass distinct portions of the filter body, and are not limited by the relative positions, sizes, or marking methods of the first and second portions. Therefore, the first and second portions of the filter body may be provided on the front and back sides of the filter body, or on the inner and outer sides of the filter body, or may straddle these. Furthermore, the first and second portions may be provided on either the front and back sides or the inner and outer sides of the filter body. Furthermore, for example, the first portion of the filter body may be provided on the outer surface of the front side of the filter body, and the second portion of the filter body may be provided on the inner surface of the back side of the filter body.

[0020] One possible configuration is one in which a first portion of the filter body has a first scale indicating the stop water level for steaming and the restart water level for brewing, and a second scale located closer to the opening than the first scale indicating the stop water level for brewing. A second portion of the filter body, separate from the first portion, has a first scale indicating the stop water level for steaming, a second scale located closer to the opening than the first scale indicating the stop water level for brewing, and a third scale located farther from the opening than the second scale indicating the restart water level for brewing. This configuration allows the height of each scale and the distance between the scale indicating the stop water level and the restart water level 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 rate but also makes it easier to adjust the concentration of the brewed tea.

[0021] The graduated coffee extraction bag of the present invention includes any of the graduated drip bags 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 Arabica, Robusta, and Liberica varieties can be used. The origin of the coffee beans, the roasting method for the coffee beans, and the particle size of the coffee powder are not limited.

[0022] The graduated drip bag of the present invention has the advantage of improving the accuracy of pouring hot water quantitatively without the need for a scale or dedicated pouring equipment.

[0023] Graph showing the results of the verification test on quantitativeness. Comparative graph of the verification test on quantitativeness for each panel (1). Comparative graph of the verification test on quantitativeness for each panel (2). Graph showing the results of the verification test on extraction concentration. Front view of the graduated drip bag of the comparative example. Explanatory diagram of the setting position of the first scale on the graduated drip bag of Example 1. Perspective view of the graduated drip bag of Example 2. Front view of the graduated drip bag of Example 3. Appearance view of the graduated drip bag of Example 4. Image of the scale of Example 5. Image of the scale of Example 6. Examples of scales in other Examples.

[0024] 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.

[0025] FIG. 1 shows a front view of the graduated drip bag of Example 1. FIG. 8 shows a front view of a comparative drip bag. As shown in FIG. 1, the graduated drip bag 1 comprises a filter 30 and a backing sheet 4. The basic configuration of the filter 30 and backing sheet 4 is similar to that of the drip bag 100 shown in FIG. 8. The filter 30 is a nonwoven fabric filter made of polypropylene and polyethylene terephthalate. The filter 30 is folded back at the top edge 5a and bottom edge 5b, and is heat-sealed at the left edge 5c and right edge 5d by applying heat and pressure. The filter 30 has a perforated cutout 3b. The filter upper portion 3a is separated from the filter body 3 along the cutout 3b to open the filter 30. The cutout 3b defines the opening of the filter body 3.

[0026] FIG. 2 shows a perspective view of a graduated drip bag according to the first embodiment. The graduated drip bag 1a shown in FIG. 2 is formed by separating the filter upper portion 3a shown in FIG. 1 from the filter body 3 to form an opening. 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 grams of powdered regular coffee can be filled, 7 grams is filled in this embodiment. A backing card 4 is attached to the front and back surfaces of the filter 30. In FIG. 2 or 3, the backing card 4 is open and ready to be engaged with a cup. The width W of the filter body 3 shown in FIG. 1 is 70 mm, and the height H is 74 mm. The filter body 3 is provided with a first graduation 2a indicating the stop water level for steaming and the restart water level for brewing, and a second graduation 2b, located closer to the opening than the first graduation 2a, indicating the stop water level for brewing. The first scale 2a and the second scale 2b are both linear scales provided horizontally around the entire periphery of the filter body 3, and are formed by printing on the outer surface, but as shown in Figure 2, they are structured so that they can be seen not only from the outer surface but also from the inner surface. Note that 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 scale. Since the Roman numerals "1," "2," and "3" can be read from both the outer and inner surfaces, Roman numerals are used in Examples 1 to 4. The height H from the cutout portion 3b to the first scale 2a is １ is 37 mm, and the height H from the cutout 3b to the second scale 2b is ２ is 10 mm.

[0027] FIG. 3 is a cross-sectional image of the graduated drip bag of Example 1, showing the A-A cross section in FIG. 2. The graduated drip bag 1a has a substantially rectangular front shape as shown in FIG. 1 before the pair of backing sheets 4 are unfolded outward. However, when the backing sheets 4 are unfolded as shown in FIG. 2, 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 stop water level for steaming and the restart water level for brewing, and the second scale 2b functions as a scale indicating the stop water level for brewing. As shown in FIG. 3, a user (not shown) pours hot water up to the line of the first scale 2a to start steaming. １ After that, pour the molten metal up to the second scale mark 2b and pour the first pour of molten metal P ２ After the liquid level drops to the first scale 2a line, pour the molten water again to the second scale 2b line to pour the molten water for the second pour P ３ By doing this, it is possible to pour the molten metal in a highly constant amount.

[0028] (Regarding the Setting Position of the First Scale Markings) Here, the setting positions of the first scale markings 2a and the second scale markings 2b will be described. The "scale height" here refers to the distance from the cutout 3b to the scale markings when the filter body 3b is closed. Regarding the setting positions of the first scale markings 2a and the second scale markings 2b, "high" and "low" refer to the positions as viewed from the bottom edge 5b of the drip bag. Therefore, when the distance from the cutout 3b (the opening of the drip bag) to the first scale markings 2a or the second scale markings 2b is large, the setting position of the scale markings is "low." Conversely, when the distance is small, the setting position of the scale markings is "high." Meanwhile, the "ground height" refers to the distance from the cutout 3b to the top of the grounds when the filter body 3b is open. The "high" and "low" meanings of the "ground height" are the same as those of the scale markings, and are used to refer to the positions as viewed 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 top of the powder is large, the height of the powder is "low," and conversely, if the distance is small, the height of the powder is "high."

[0029] The height of the RC powder filling was investigated for five UCC Ueshima Coffee One-Drip products (products a-e) with 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) = a total of 45 samples. Figure 9 illustrates the position of the first scale marking on the graduated drip bag of Example 1. As shown in Figure 9, the drip bag 100a has the filter upper portion 3a cut off 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 an 80 mm-diameter mug, and four marks were made to indicate the top of the powder. Markers (6a, 6b) were placed on the front surface, and two marks were placed on the back surface (not shown). Thereafter, the filter body 3b was closed, and the distance D from the cutout 3b to the markers (6a, 6b) was measured and used as the powder height. Table 1 below shows the powder filling amount (g) and powder height (mm) for products a to e.

[0030]

[0031] As shown in Table 1, the powder filling amount as the product design amount for products a to e was 7 g, but the average measured amount for the three lots was 7.33 to 7.66 g, which was found to be greater than 7 g in all cases. In addition, 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 H from the cutout portion 3b to the first scale 2a was determined based on the standard that is closer to the opening than the height of the coffee powder and that the line can be seen even if the powder moves during pouring. １ was set to 37 mm.

[0032] (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 corresponding to this internal volume was calculated using CAD (Computer Aided Design). In the following formulas 1 and 2, X is the target pouring amount, V is the １ is the internal volume of the filter based on the first scale, V ２ is the internal volume of the filter based on the second scale, Y １ is the amount of water extracted during the first pour, Y ２ is the amount extracted during the second pour, V ｋｄ is the volume of coffee grounds before steaming, V ｋｗ is the volume of coffee grounds after steaming.

[0033] (Math. 1) X = (V １ -V ｋｄ ) + (V ２ -V ｋｗ ) + (V ２ -V １ ) + Y １ +Y ２ ...(Formula 1)

[0034] Here, it is assumed 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 is poured up to the first mark by the water pouring for steaming and stops. When pouring water for steaming, dried coffee powder is filled inside the filter body 3, so the volume of the coffee powder in its dry state must be taken into consideration. Furthermore, although a small amount of extraction occurs during the water pouring for steaming, this 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 multiplying the internal volume V of the filter based on the first mark 2a. １ From the above, the volume of coffee powder before steaming V ｋｄ The amount is the amount minus .

[0035] The amount of water poured for extraction is the amount of water poured up to the second mark 2b after pouring for steaming, and until the water stops pouring. When pouring for extraction, the coffee grounds in the filter body 3 are already wet due to steaming, so the volume of the coffee grounds in a water-absorbed state must be taken into consideration. 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 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 the internal volume V of the filter based on the second mark 2b. ２ From the above, the volume of the coffee powder after steaming V ｋｗ The amount of poured molten metal for the first pour minus the amount of poured molten metal for the first pour and the internal volume V based on the second scale 2b ２ From the above, the internal volume V based on the first scale 2a １ This is the sum of the amount of water poured for the second pour minus the above.

[0036] Furthermore, since a larger amount of hot water is poured during the extraction process than during the steaming process, the extraction process proceeds in parallel with the steaming process, resulting in dripping of the extracted liquid from the filter body 3 during the 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 extraction process time by the extraction speed. Based on the above, as shown in Equation 1 above, the target amount of extracted liquid is the sum of the amount of hot water poured for steaming, the amount of hot water poured for extraction, and the amount of extracted liquid during the extraction process. The second scale is set so that the sum of the amount of hot water poured for steaming, the amount of hot water poured for extraction, and the amount of extracted liquid during the extraction process is the target amount of hot water poured when the coffee powder is contained. Specifically, this is as shown in Equation 2 below.

[0037] (Number 2) V ２ = (X + V ｋｄ +V ｋｗ -Y １ -Y ２ ) / 2 ... (Formula 2)

[0038] After setting the first scale 2a, the internal volume V of the filter body 3 is calculated based on the second scale 2b in the above formula 2. ２ Calculate the internal volume V ２ The position of the scale where the second scale 2b is obtained was calculated by CAD, and the second scale 2b was set. The prerequisites were that the target pouring amount X was 140 mL, the coffee powder was "Gold Special Special Blend" manufactured by UCC Ueshima Coffee Co., Ltd., the powder filling amount was 7 g, and the extraction equipment was a dip-type, approximately rectangular drip bag 100 (W 70 mm x H 74 mm), a mug (inner diameter: 80 mm), and an electric kettle (KO7551JP manufactured by Group Seven Co., Ltd.). When measurements were taken under these conditions, the height H １ is 37 mm, and the internal volume V of the filter based on the first scale 2a １ is 38.6 mL, the volume of coffee powder before steaming V ｋｄ is 20 mL, and the volume of the coffee powder after steaming is V ｋｗ The amount of water extracted during the first pour is 21.7 mL.１ The amount of water extracted during the second pour is 15.5 mL. ２ Using the above formula 2, the internal volume V of the filter based on the second scale is ２ The height H at which the internal volume of the filter body 3 becomes 75.5 mL ２ The height H is 13 mm from the top opening of the filter body 3. Since there are variations in the amount of water absorption and expansion of the coffee powder, the amount of gas generated, and the speed of pouring hot water from the panel, the height H is set to 13±3 mm after appropriate adjustment. ２ was set to 10 mm.

[0039] (Verification Test for Quantitative Delivery and Reproducibility) The drip bag 1 of Example 1 was tested for quantitative delivery and reproducibility using a general-purpose pouring device without using a scale. Specifically, a pouring device simulating a user's brewing environment was used to verify whether quantitative delivery was achieved using the scale, as well as the panel-to-panel variation and the panel's own repeatability. The test conditions were as follows: 7 g of UCC Ueshima Coffee's "Gold Special Special Blend" coffee powder was filled into the drip bag 1 with the scale. Two mugs with a capacity of 200 mL and one with a capacity of 300 mL were used. The inner diameter of each cup was 80 mm.

[0040] 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 easy-to-use wide-mouthed electric kettle and electric pot are often used for pouring water. In this test, we used a Group Seven electric kettle (KO7551JP) and a Zojirushi electric pot (CD-WU22). The electric pot poured water using the "cafe drip" mode, which dispenses small amounts (approximately 60% of the normal amount). The target amount of water poured was 140 mL.

[0041] (Test Method) Under these conditions, five panelists used each pouring device to perform three extractions into 200 mL and 300 mL mugs. The extractions were performed at least two hours apart to prevent habituation. Each panel was provided with an extraction instruction sheet detailing the pouring and disposal procedures, and the panel conducted the test based on the instruction sheet. The instructions are as follows: A) and B). Since pouring speed and immersion time vary depending on the user during actual use, they were not specified in this test.

[0042] (Extraction instructions for verification testing regarding quantitativeness and reproducibility) A) Pouring water A-1) Pour water up to line I and let it steep for 20 seconds (according to the panel's judgement). A-2) Pour water up to the line II. A-3) When the liquid level drops to line I, pour water up to the line II. B) Disposal B-1) Lift the filter over a cup and drain. B-2) After draining, discard. (*B-1) and B-2) can be carried out at the panel's preferred timing.)

[0043] Figure 4 shows the results of a verification test for quantitative measurement. (1) shows the results when a 300 mL mug was used, and (2) shows the results when a 200 mL mug was used. Table 2 below shows the results of the verification test for quantitative measurement when a 300 mL mug was used. Comparative Example A shows the results when an electric kettle was used without markings, Example A shows the results when an electric kettle was used with markings, Comparative Example B shows the results when an electric kettle was used without markings, and Example B shows the results when an electric kettle was used with markings. The average (mL), coefficient of variation (%), range (mL), maximum (mL), and minimum (mL) values ​​for three measurements performed by five panelists are shown. Note that "with markings" here refers to the drip bag 1 provided with the first and second markings 2a and 2b, and "without markings" refers to the drip bag 100 of the comparative example.

[0044]

[0045] As shown in Table 2 and Figure 4 (1), the average values ​​of Comparative Examples A and B, which do not have a scale, are about 75 to 80 mL more than the target pouring amount, while the average values ​​of Examples A and B, which have a scale, are within ±10 mL of the target pouring amount, which is closer to the target pouring amount than the case without a scale. In addition, it was found that the range with a scale is about 1 / 3 of the range without a scale, and the variation is small.

[0046] The following Table 3 shows the results of each verification test regarding quantitativeness when a 200 mL mug was used. 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 value (mL), coefficient of variation (%), range (mL), maximum value (mL), and minimum value (mL) of each of three measurements by five panelists are shown.

[0047]

[0048] 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.

[0049] Compared to the 200 mL mug shown in Figure 4 (2), the 300 mL mug shown in Figure 4 (1) shows that all panels without markings exceeded the target pour volume (140 mL), with large variations (see Figures 5 and 6). Therefore, it was found that the mug volume without markings is more susceptible to influence. Furthermore, it was found that electric kettles have greater variations in pouring equipment than electric pots. This is presumably because electric kettles allow for control of pouring speed, so for example, pouring slowly causes the extraction to proceed simultaneously, resulting in a larger pour volume. From the above, it was found that for both the 300 mL and 200 mL mugs, the mugs with markings poured closer to the target pour volume and with smaller variations.

[0050] (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 regarding 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 measurements for each panel are shown.

[0051]

[0052]

[0053]

[0054]

[0055] As shown in FIG. 5(1) and Table 4, when comparing Comparative Example A and Example A, it was found that Example A had a smaller range than Comparative Example A for Panels 1 and 3 to 5, but that Comparative Example A had a smaller range than Example A for Panel 2. As shown in FIG. 5(2) and Table 5, when comparing Comparative Example B and Example B, it was found that Example B had a smaller range than Comparative Example B for all of Panels 1 to 5. As shown in FIG. 6(1) and Table 6, when comparing Comparative Example C and Example C, it was found that Example C had a smaller range than Comparative Example C for Panels 1, 4, and 5, but that Comparative Example C had a smaller range than Example C for Panels 2 and 3. Furthermore, as shown in FIG. 6(2) and Table 7, when comparing Comparative Example D and Example D, it was found that Example D had a smaller range than Comparative Example D for Panels 1, 2, and 5, but that Comparative Example D had a smaller range than Example D for Panels 3 and 4.

[0056] As seen above, in some cases, the range was smaller without the scale than with the scale. This is presumably because the pouring was adjusted while watching the liquid level in the cup, reducing the variability. However, in terms of the panel's own range, 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). Overall, there was a tendency for the range with the scale (Examples A to D) to be smaller than the range without the scale (Comparative Examples A to D).

[0057] (Verification Test Results for Extraction Concentration) Figure 7 is a graph showing the results of a verification test for extraction 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 for extraction concentration (Brix) when a 300 mL mug was used, and Table 9 below shows the results when a 200 mL mug was used.

[0058]

[0059] 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 markings (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 (Comparative Example B and Example B) with markings.

[0060]

[0061] 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 markings (Comparative Examples C and D). The variation tended to be smaller with markings than without markings.

[0062] From the above, it was found that the Brix values ​​of the mugs with markings (Examples A to D) tended to be higher, with the difference being 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 hot water poured. Regarding reproducibility (variation), the mugs with markings (Examples B to D) tended to have a smaller Brix value than the mugs without markings (Comparative Examples B to D). Furthermore, in Comparative Example A and Example A, the Brix value was smaller in the mugs without markings than in the mugs with markings, but the degree of variation was slight. Although not shown, the Brix value was higher in all panels when brewed with markings than when brewed without markings.

[0063] (Summary) Regarding the quantitative pouring amount, it was found that, for all pouring devices and mug sizes used in this test, the ones with markings were able to pour an amount closer to the target than the ones without markings. Meanwhile, regarding the reproducibility of pouring amount, the ones with markings had smaller variations both between panels and within the panels themselves. Regarding the extraction concentration (Brix), the ones with markings tended to have a higher Brix than the ones without markings. Regarding reproducibility, the ones with markings also tended to have smaller variations between panels than the ones without markings. From the above, it was found that the graduated drip bag 1 of this example allows anyone to pour water reliably, even when using a kettle or electric kettle with a narrow neck.

[0064] FIG. 10 shows a perspective view of a graduated drip bag according to a second embodiment. As shown in FIG. 10, the graduated drip bag 1b comprises a filter body 3 and a backing sheet 4. The basic configuration of the filter body 3 and backing sheet 4 is similar to that of the drip bag 1a shown in FIG. 2. However, unlike the drip bag 1a, the graduated drip bag 1b includes a first graduation 20a and a second graduation 20b. Both the first graduation 20a and the second graduation 20b are dashed graduations horizontally arranged around the entire periphery of the filter body 3. Both the first graduation 20a and the second graduation 20b are printed on the outer surface of the bag, but are visible from both the outer and inner surfaces. Thus, the graduations are not limited to lines, and various shapes, such as dashed or dotted lines, that attract the user's attention can be used.

[0065] FIG. 11 shows a front view of a graduated drip bag according to a third embodiment. As shown in FIG. 11, the graduated drip bag 1c comprises a filter 30 and a backing sheet 4. The filter 30 is filled with 7 g of powdered regular coffee (not shown). The basic configuration of the filter 30 and the backing sheet 4 is the same as that of the drip bag 100 shown in FIG. 8. The filter body 3 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 brewing, 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 brewing. The first scale 2c, the second scale 2d, and the third scale 2e are all linear scales provided horizontally around the entire periphery of the filter body 3, and are formed by printing on the outer surface, but are structured so that they can be seen not only from the outer surface but also from the inner surface. Note that a Roman numeral representing "1" is displayed near the first scale 2a, a Roman numeral representing "2" is displayed near the second scale 2b, and a Roman numeral representing "3" is displayed near the third scale 2c, making it easy to distinguish the meaning of the scales. The height H from the cutout 3b to the first scale 2c ３ is 37 mm, and the height H from the cutout 3b to the second scale 2d is ４ is 27 mm, and the height H from the cutout 3b to the third scale 2e is ５ is 32 mm.

[0066] In this way, the height H from the cutout 3b to the second scale 2d is ４ The height H from the cutout 3b to the second scale 2b in the graduated drip bag 1 of Example 1 is ２ By setting the third marking 2e, which indicates the water level at which to resume pouring for extraction, lower than the first marking 2c, and by setting the third marking 2e, which indicates the water level at which to resume pouring for extraction, closer to the opening than the first marking 2c, a more concentrated coffee liquid can be stably extracted.

[0067] (Verification Test for Improved Concentration) The effectiveness of using the graduated drip bag 1c of Example 3 in improving coffee concentration was verified. The test conditions were as follows: 7 g of UCC Ueshima Coffee's "Gold Special Special Blend" coffee powder was filled into each of the graduated drip bag 1 and the graduated drip bag 1c; the filter upper portion 3a was separated from the filter body 3; the backing card 4 was unfolded and attached to a cup (not shown). A mug with a capacity of 200 mL was used; the cup's inner diameter was 80 mm. An electric kettle (KO7551JP) manufactured by Group Seven Co., Ltd. was used as the pouring device.

[0068] (Test Method) Under these conditions, one panelist performed three brews each. The panelist was provided with a brewing instruction sheet detailing pouring and disposal procedures in advance, and the panelist conducted the test based on the brewing instruction sheet. The brewing 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 brewing instruction sheet for graduated drip bag 1c is as described in C) and D) below. The pouring speed and immersion time were not specified in this test.

[0069] (Extraction instructions for verification testing regarding concentration improvement) C) Pouring water C-1) Pour water up to line I and let it steep for 20 seconds (according to the panel's judgement). C-2) Pour water up to the II line. C-3) When the liquid level drops to the III line, pour water up to line II (repeat C-3) five times). D) Disposal D-1) Lift the filter over a cup and drain. D-2) After draining, discard. (*D-1) and D-2) are carried out at the panel's preferred timing.)

[0070] 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 1c of Example 3 was used. Each value represents the average value of three extractions by one panelist.

[0071]

[0072] As shown in Table 10, 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, the sensory evaluation of the extract by the panelists who tasted the extract indicated that "Example F had a more bitter and rich taste than Example E." From the above, it was confirmed that the use of the graduated drip bag 1c of Example 3 can improve the concentration.

[0073] Figure 12 shows the appearance of a graduated drip bag of Example 4, with (1) being a front view and (2) being a back view. As shown in Figure 12(1), the graduated drip bag 1d of Example 4 comprises a filter body 3 and a backing sheet 4. The basic configurations of the filter body 3 and the backing sheet 4 are the same as those of the drip bag 1 of Example 1 shown in Figure 1. Also, like the drip bag 1, the surface of the filter body 3 is provided with a first scale 2f indicating the water level at which hot water pouring should be stopped for steaming and the water level at which hot water pouring should be resumed for brewing, and a second scale 2g located closer to the opening than the first scale 2f indicating the water level at which hot water pouring should be stopped for brewing. On the other hand, as shown in FIG. 12(2), the back surface of the filter body 3 is provided with a first scale 2f indicating the water level at which to stop pouring hot water for steaming, a second scale 2g located closer to the opening than the first scale 2f and indicating the water level at which to stop pouring hot water for extraction, and a third scale 2h located farther from the opening than the second scale 2g and closer to the opening than the first scale 2f and indicating the water level at which to resume pouring hot water for extraction, similar to the drip bag 1c of Example 3.

[0074] The first scale 2f and the second scale 2g are linear scales provided horizontally on both the front and back surfaces of the filter body 3 from the left side 5c to the right side 5d of the filter body 3. In contrast, the third scale 2h is a linear scale provided horizontally only on the back surface of the filter body 3 from the left side 5c to the right side 5d of the filter body 3. The second scale 2g is provided at different heights on the front and back surfaces. Specifically, the height H from the cutout 3b on the front surface of the filter body 3 to the first scale 2f shown in Figure 12(1) is ６ is 37 mm, and the height H from the cutout 3b to the second scale 2g is ７is 10 mm, whereas the height H from the cutout 3b on the rear surface of the filter body 3 to the first scale 2f shown in FIG. ６ is 37 mm, and the height H from the cutout 3b to the second scale 2g is ８ is 27 mm, and the height H from the cutout 3b to the third scale 2h is ９ The graduated drip bag 1d has different functions on the front and back sides of the filter body 3. When the graduated drip bag 1d uses the graduated scale on the front side as a reference, it can be used in the same manner as the graduated drip bag 1 of Example 1. When the graduated drip bag 1d uses the graduated scale on the back side as a reference, it can be used in the same manner as the graduated drip bag 1c of Example 3. This allows users to select the graduated drip bag 1d according to their preference.

[0075] FIG. 13 is an image diagram of the scale of Example 5, where (1) shows the state before pouring and (2) shows the state after pouring. As shown in FIG. 13(1), the graduated drip bag 1e has a figure 21, not a line or a dashed line, as the scale. The figure 21 is structured so that a predetermined motif is completed by combining the liquid surface of the coffee liquid 70 formed by pouring hot water and a pattern formed by coffee grounds adhering to the filter body 3 after pouring is stopped with the figure 21. In the case of the figure 21, the liquid surface 70a formed by the coffee liquid 70 shown in FIG. 13(2) and a pattern (not shown) formed by coffee grounds adhering to the filter body 3 after pouring is stopped represent a sunrise rising above the horizon or a sunset setting below the horizon. In this way, rather than clearly indicating the water level at which pouring is stopped with a line or the like, a design is completed by combining an incomplete figure and the liquid surface, etc., allowing for a visually enjoyable coffee extraction experience.

[0076] FIG. 14 is an image diagram of the scale of Example 6, where (1) shows the scale before pouring hot water and (2) shows the scale after pouring hot water. As shown in FIG. 14(1), the graduated drip bag 1f has figures (21-23) that are not stripes or dashed lines. The figures (21-23) are structured so that a predetermined motif is completed by combining with the figures (21-23) the liquid surface of the coffee liquid 70 formed by pouring hot water and the pattern formed by coffee grounds adhering to the filter body 3 after pouring hot water is stopped. Figure 21 is the same as in Example 5. Figure 22 is a vehicle, and figure 23 is a house. The liquid surface 70a formed by the coffee liquid 70 shown in FIG. 14(2) and the pattern (not shown) formed by coffee grounds adhering to the filter body 3 after pouring hot water is stopped create an image of a vehicle in the case of figure 22, and a house in the case of figure 23, both of which are depicted on the ground. By providing a variety of incomplete figures as scales, various ways of enjoying coffee extraction can be realized.

[0077] Although the incomplete figures (21-23) are arranged in parallel here, different figures may be arranged on the first and second scales, or the same figures may be arranged side by side. Furthermore, such incomplete figures are not limited to the shapes of the figures (21-23), but may broadly include designs or figures that are completed using the liquid surface 70a formed by the coffee liquid 70 or a pattern formed by coffee grounds adhering to the filter body 3 after the pouring of hot water has stopped.

[0078] (Other Embodiments) Figure 15 shows examples of scales in other embodiments. The shape of the scale may be a dashed line with lines provided at regular intervals, such as the lines 8a shown in Figure 15(1) or the lines 8b shown in Figure 15(2), or gaps 9a may be provided where the dashed line is interrupted. Furthermore, as shown in Figure 15(3), lines 8c of different lengths may be included in part of the dashed line, or lines 8d of different thicknesses may be included irregularly, as shown in Figure 15(4). Furthermore, as shown in Figure 15(5), lines of different lengths and thicknesses (8b, 8e to 8g) may be combined, and gaps 9b may be provided.

[0079] INDUSTRIAL APPLICABILITY The present invention is useful as a technology for improving the quantity and convenience of pouring hot water into drip bags for coffee, etc.

[0080] 1, 1a to 1f, 100, 100a Drip bag 2a, 2c, 2f, 20a First scale 2b, 2d, 2g, 20b Second scale 2e, 2h Third scale 3 Filter body 3a Upper part of filter 3b Cut-out part 4 Mounting paper 5a Upper side part 5b Lower side part 5c Left side part 5d Right side part 6a, 6b Position 7 Regular coffee 8a to 8g Lines 9a, 9b Gap 11a, 11b Corner part 21 to 23 Figure 30 Filter D Distance H, H １ ~H ９ Height P １ Steaming water pouring P ２ , P ３ Extraction pouring W width

Claims

1. A drip bag comprising: a bag-shaped filter body having an opening for pouring hot water; and a backing member attached to the outer surface of the filter body; wherein at least one scale indicating a reference water level for stopping or resuming pouring is provided on at least one of the inner and outer surfaces of the filter body.

2. The graduated drip bag according to claim 1, characterized in that the scale is a plurality of scales indicating a reference water level for stopping or resuming pouring.

3. The drip bag with scale as described in claim 2, characterized in that the scale 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.

4. The graduated drip bag according to claim 3, wherein the first graduation further indicates a water level at which to resume pouring water for extraction.

5. The graduated drip bag according to claim 4, characterized in that the first scale is set at a position on the opening side near the height of the contents of the filter body, and the second scale is set based on the amount of hot water poured for steaming based on the first scale, a target amount of hot water poured, and the number of times hot water is poured for extraction.

6. The graduated drip bag according to claim 2, characterized in that the scales include: a first scale indicating the water level at which to stop pouring 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 water for extraction; and a third scale located farther from the opening than the second scale and indicating the water level at which to resume pouring water for extraction.

7. The graduated drip bag according to claim 6, characterized in that the first scale is set at a position on the opening side near the height of the contents of the filter body, and the second scale and the third scale are set based on the amount of hot water poured for steaming based on the first scale, a target amount of hot water poured, and the number of times hot water is poured for extraction.

8. The graduated drip bag according to claim 1, characterized in that the scale is formed by printing, dyeing, heating, or pressurizing the filter body, forming different areas in parts of the filter body with different colors, unevenness, or adhesion, and the areas express lines, dots, dotted lines, dashed lines, marks, letters, numbers, symbols, patterns, 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 specified motif.

9. The graduated drip bag according to claim 1, characterized in that the scale is formed by a combination of multiple lines differing in at least one of length and thickness.

10. The graduated drip bag according to claim 1, characterized in that a first portion of the filter body is provided with at least one scale indicating a reference water level for stopping or resuming pouring, and a second portion of the filter body different from the first portion is provided with at least one scale indicating a reference water level for stopping or resuming pouring, different from the scale provided on the first portion.

11. A graduated coffee extraction bag comprising the graduated drip bag according to any one of claims 1 to 10 and coffee powder contained in the filter body.

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