Extraction Bag Rigid Handle for Sinking and Mixing
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Solution Overview
Problem
Conventional coffee extraction bags face challenges in sinking the bag main body filled with ground coffee into hot water due to bending or deflection of the thin plate-like member, and the hot water has difficulty penetrating through the entire ground coffee, resulting in insufficient extraction liquid concentration and rate.
Innovation Solution
The extraction bag features a thin plate-like member configured into a rigid stick shape extending from the central portion of the bag main body, allowing easy sinking and movement of the bag in hot water. The elongated regions of the thin plate-like member are pulled out to form a stick shape, increasing the upper surface area and headspace of the extraction material, facilitating water penetration and extraction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a thin plate-like member is attached to the bag main body to prevent floating, then the bag can be hooked onto a cup edge, but the thin plate-like member bends or deflects when gripped, making it difficult to sink the bag into hot water
Solution Approach 1:
The thin plate-like member is designed with a folding line that allows it to transition from a flat state to a three-dimensional rigid structure. When pulled, the plate folds along the predetermined line to form a rigid handle that extends upward, providing both anti-floating capability and ease of gripping for sinking the bag.
Solution Approach 2:
The thin plate-like member transforms from a two-dimensional flat structure to a three-dimensional rigid handle through folding. This dimensional change creates a structure that is both rigid enough to grip and extend upward to provide leverage for sinking the bag while maintaining the anti-floating function.
2Productivity
If the bag main body is immersed in hot water, then extraction can occur, but only the surface layer of ground coffee swells and hot water penetrates poorly into the inside, resulting in insufficient extraction concentration
Solution Approach 1:
The bag main body is designed to dynamically change its shape during extraction. When the rigid handle is pulled upward, the bag body sags and opens up, creating an expanded configuration that increases the surface area of ground coffee exposed to hot water and improves water penetration throughout the extraction material.
Solution Approach 2:
The bag main body transitions from a compact flat state to an expanded three-dimensional configuration during extraction. This dimensional expansion increases the headspace and upper surface area of the extraction material, allowing hot water to penetrate more effectively into the interior portions of the ground coffee.
3Ease of operation
If the thin plate-like member is moved up and down to facilitate extraction, then coffee extraction is enhanced, but the bag main body cannot move in the same manner, limiting effective extraction
Solution Approach 1:
The system is designed with differential mobility: the thin plate-like member is rigid and designed to move up and down for operation, while the bag main body is flexible and sags when pulled. This dynamic differentiation allows the handle to provide leverage for movement while the bag body responds by opening up to enhance extraction.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This design enables the bag main body to be easily submerged and moved in hot water, allowing for efficient distribution of hot water through the entire extraction material, thereby increasing the extraction rate and achieving extraction liquid concentration comparable to drip type extraction methods in a shorter time.
Implementation Method 1
a bag main body formed of a water permeable filter sheet
Implementation Method 2
hot water flows downwardly with respect to the upper surface of the extraction material in the bag main body, thus facilitating the penetration of the hot water into the inside of the extraction material
Implementation Method 3
the hot water is less likely to penetrate into the inside of the entire ground coffee
Data Source
Figure 1A~1B
Figure 2
Figure 3
AI summary
An extraction bag 1A includes a bag main body 3 formed of a water permeable filter sheet 2, a thin plate-like member 10 provided on an outer surface of the bag main body 3, and an extraction material filled in the bag main body 3. The bag main body 3 has a first surface 3A and a second surface 3B opposed to each other, and an upper side 4a corresponding to edges thereof. The thin plate-like member 10 includes a first member 10A on the first surface 3A of the bag main body, and a second member 10B on the second surface 3B of the bag main body, and these 10A and 10B are continuous with each other via a first horizontal folding line Lh1 extending along the upper side 4a. The thin plate-like member 10 includes a pair of elongated regions 12 (opposed to each other) sandwiching a central bonded portion 11 of the first member 10A from its left and right sides that are provided astride the first member 10A and the second member 10B and are pulled out from the bag main body, and a vertical folding line Lv1 along which the elongated regions 12 can be pulled out. This extraction bag 1 is a tea bag type extraction bag filled with an extraction material such as ground coffee and capable of allowing the bag main body to be easily sunk into the hot water or moved up and down.