JP3174608U - Tea bag - Google Patents

Abstract

To provide a tea bag capable of reliably floating floating objects such as gold leaf and edible flowers on a beverage surface.
In a tea bag 10 in which an extract 22 is enclosed in a water-permeable container, a floating object 30 is disposed on the surface of the container and above half of the height H of the container. The object is floated on the beverage surface using surface tension and / or buoyancy. After pouring hot water into a cup, etc., if the tea bag is placed in a container and soaked in hot water, the extraction work can be carried out almost without wetting the floating object with hot water. It becomes easy to float the object on the beverage surface.
[Selection] Figure 1

Description

  The present invention relates to a tea bag, and more particularly to a tea bag capable of floating a gold leaf or the like on the surface of a beverage such as tea.

2. Description of the Related Art In recent years, various beverages with high palatability have been developed and sold that produce a gorgeous appearance by adding edible foil such as gold leaf to beverages such as Japanese tea, tea, and coffee.
In general, after pouring a beverage into a teacup or cup or extracting it from a tea bag, an appropriate amount of edible foil in a storage container is scooped with a spoon or the like and often floats on the beverage surface.

For example, in Patent Document 1, using a sieve having a predetermined roughness, the surface of the gold foil placed on the sieve is rubbed with a brush, so that the gold foil is shredded so that it does not fold into a lump. Tea is disclosed.
Patent Document 2 discloses a stick-shaped storage body in which an edible foil attached to a small edible film is enclosed together with sugar, cream powder, or the like.
Patent Document 3 discloses a tea bag having a gold foil piece attached to the bottom of the surface.

JP-A-6-86635 JP-A-9-9883 Japanese Patent Publication No. 8-25574

However, the techniques disclosed in the above patent documents have the following problems.
That is, in Patent Document 1, it is described that, when a tea containing a chopped gold leaf is extracted into a teacup or the like by a conventional tea method, most of the gold leaf in the tea floats on the surface layer. However, because gold leaf is highly adhesive due to static electricity, if you extract tea using a teapot or tea strainer, most of the gold leaf will be caught in the mesh portion of the teapot or tea strainer, and the gold leaf that actually enters the teacup is very small. It is guessed that it will be a small amount. In addition, when making the gold leaf large enough to be visually recognized by the drinker, it becomes larger than the size of the teapot or tea strainer mesh, so it is difficult to actually put a certain amount of gold leaf into the teacup.

  Moreover, in patent document 2, since edible foil will be put in the drink in cups etc. with sugar etc., when stirring with a spoon in order to dissolve sugar etc., the whole edible foil will get wet, and surface tension will be increased. There is a problem that most of the foil is lost and sinks to the bottom of the cup or the like. Another problem is that it cannot be used for Japanese tea that does not require sugar or cream powder.

  Moreover, in patent document 3, in order to make a gold foil piece adhere to the surface bottom part of a tea bag (refer to the same FIG. 1), while the tea bag is immersed in hot water, the gold foil piece is always in a wet state. The surface tension becomes weak in the same manner as in the above, and there is a problem that most of it will sink into a cup after extraction. In particular, tea bags are often extracted sufficiently by a drinker shaking with a string attached to the tea bag. Therefore, once the surface of the gold leaf piece is wetted, even if the gold leaf floats on the surface of the beverage after that, there is a problem that the gold leaf becomes easy to cool because the beverage surface undulates with the tea bag.

  In view of the above problems, an object of the present invention is to provide a tea bag capable of reliably floating floating objects such as gold leaf and edible flowers on the beverage surface.

The tea bag of the present invention is a tea bag in which an extract is enclosed in a water-permeable container, the surface of the container, the floating object being placed above half the height of the container, The object is floated on the beverage surface using tension and / or buoyancy.
The floating object may be attached to the surface of the container with an adhesive having water solubility and edibility.
The floating object is stored in a water-soluble and edible bag attached to the surface of the container.

According to the tea bag of the present invention, the floating object is arranged above half the height of the container. Therefore, by pouring hot water into a cup or the like and then placing the tea bag in a container and immersing it in hot water, the extraction work can be carried out with almost no floating object wet with hot water. This makes it easier to float floating objects on the beverage surface.
In particular, if a floating object having a specific gravity lighter than water, such as dried flowers, is selected, not only the surface tension but also the buoyancy of the floating object itself can be used. The state can be maintained for a long time.
In addition, even when hot water is poured after putting a tea bag in a cup or the like, the surface tension is reduced because the floating object is less likely to get wet with hot water compared to the case where the floating object is attached to the bottom of the container. The effect that it is easy to float on the beverage surface is obtained.

Also, if the floating object is affixed to the container surface with a water-soluble and edible adhesive, for example, if the floating object is a gold foil, it can be affixed to the container surface with the gold foil spread. Since it becomes easy, it becomes difficult for a gold foil to become a lump, and it becomes easy to float using the said surface tension.
In addition, if the floating object is stored in a water-soluble and edible bag attached to the container surface, the workability is improved compared to the case where it is pasted with an adhesive, and tea bags are manufactured. Time can be saved.

Front view of tea bag when gold leaf is used as floating object Front view of tea bag when using dried edible flowers as floating objects Front view of tea bag showing gold foil in bag Perspective view showing a triangular pyramid shaped tea bag

[First embodiment]
A first embodiment of the tea bag of the present invention will be described.
As shown in FIG. 1, the tea bag 10 in the present embodiment includes a container 20 and a floating object 30.
The container 20 is formed in a substantially rectangular bag shape when viewed from the front, and has water permeability by having fine holes (mesh) on the surface.
The material of the container 20 is the same as that generally used widely, such as a synthetic fiber woven with a synthetic fiber such as polyester or nylon, a synthetic fiber, a nonwoven fabric using cotton, paper or the like.

The container 20 includes an upper opening 21, and after the extract 22 is sealed inside the container 20 through the upper opening 21, the upper opening 21 is sealed.
Further, a picking thread 24 with a tag 23 is attached to the top of the container 20.
Examples of the extract 22 in the container 20 include all items provided as beverages by pouring and extracting hot water or water, such as Japanese tea leaves such as Sencha and Hojicha, tea leaves, and coffee powder.

The floating object 30 is disposed on the surface of the container 20 and above half the height of the container 20.
Specifically, as shown in FIG. 1, when the height from the bottom to the top of the container 20 is defined as “the height H of the container” when the container 20 is viewed from the front, the container 20 is positioned at a position of H / 2 or more from the bottom. A floating object 30 is arranged.

  Floating objects 30 include edible foils (edible foils) such as gold and silver foil, dried edible flowers such as cherry, rape blossoms, roses and petunias (dry edible flowers), herbs such as thyme and chamomile This includes all dried drinks (dry herbs), yam seeds, dried shiso leaves, etc. that are mixed with beverages for the purpose of improving the gorgeous appearance and flavor. FIG. 1 is a front view when a gold foil is used as the floating object 30 and FIG. 2 is a front view when a dried edible flower is used.

In the present embodiment, the floating object 30 is attached to the surface of the container 20 with a water-soluble and edible adhesive.
As an adhesive having water solubility and edible properties, raw starch, glutinous rice flour waxy corn starch, wheat starch, potato starch, corn starch, tapioca starch etc. that have been pregelatinized as starch, modified starch such as dextrin, agar, Examples include seaweed extracts such as carrageenan, alginic acid, sodium alginate, etc., mucilage derived from plants or microorganisms such as pullulan, guar gum, pectin, gum arabic, curdlan, xanthan gum, carboxymethylcellulose, and proteins such as gelatin and egg white. . Moreover, what mixed these 2 or more types is mentioned. An adhesive having water solubility and edible properties can be obtained by processing these raw materials into a solution, a paste, a dispersed liquid, or the like.

The water-soluble and edible adhesive can be attached to the surface of the container 20 by means such as coating or spraying. And the floating object 30 can be arrange | positioned on the container 20 surface by affixing the back surface side of the floating object 30 on the surface of the container 20 in the state where the adhesive adhered. Alternatively, an adhesive may be attached to a part of the back surface side of the floating object 30, and the adhesive attached portion may be pressed against the surface of the container 20.
In addition, it is preferable to put the tea bag 10 in a state where the floating object 30 is pasted separately in a sealed bag in order to prevent moisture and flavor deterioration.

Next, the usage method of the tea bag 10 is demonstrated.
First, a drinker pours hot water into a cup or the like in advance.
Next, the tag 23 is picked and the tea bag 10 is slowly lowered from above the cup or the like, and is immersed in hot water in order from the bottom.

When hot water reaches the vicinity of the floating object 30, soak the surface of the floating object 30 (the surface on which the adhesive is attached) with hot water, taking care not to wet the surface of the floating object 30 as much as possible. Tea is extracted by gently shaking the bag 10.
When a certain amount of time has passed, the adhesive dissolves into the hot water and the adhesive strength is weakened. Therefore, the floating object 30 is peeled off from the surface of the container 20 by its own buoyancy and surface tension, and floats on the surface of the beverage.
This completes the extraction work.

[Second Embodiment]
Next, a second embodiment of the tea bag of the present invention will be described.
In addition, about the location which becomes the same structure as said 1st embodiment, the same code | symbol is attached | subjected and the description is abbreviate | omitted.

As shown in FIG. 3, the tea bag 11 of the present embodiment is characterized in that the floating object 30 is stored inside a water-soluble bag body 40 attached to the surface of the container 20.
The bag body 40 is disposed above half the height of the container 20 with the upper portion opened.
The bag 40 is manufactured from a water-soluble and edible material, and a material obtained by processing a material such as a natural polysaccharide as shown in the first embodiment into a film shape can be used.

In the case of the tea bag 11 of the present embodiment, it is necessary to pour hot water into a cup or the like in advance, or pour hot water after the tea bag 11 is put into the cup or the like and immerse it sufficiently to melt the bag body 40. .
After the bag 40 is melted, the floating object 30 floats on the beverage surface, but when the bag 40 is immersed in hot water, the floating object 30 has a certain degree of buoyancy in consideration of the surface of the floating object 30 getting wet. It is preferable to select 30.
In the above embodiments, the shape of the tea bags 10 and 11 is a substantially rectangular bag shape. However, the shape is not limited to this, and various modifications such as a triangular pyramid shape, a cube shape, and a cylindrical shape shown in FIG.

  The present invention relates to a tea bag that can reliably float floating objects such as gold leaf and edible flowers on the beverage surface, and has industrial applicability.

10 Tea bag 11 Tea bag 20 Container 21 Upper opening 22 Extract 23 Tag 24 Pick thread 30 Floating object 40 Bag body

Claims (3)

In a tea bag in which an extract is enclosed in a water-permeable container,
It is the surface of the container, and the floating object is arranged above half of the height of the container, whereby the object is floated on the beverage surface using surface tension and / or buoyancy. Tea bag to do.   The tea bag according to claim 1, wherein the floating object is attached to the surface of the container with an adhesive having water solubility and edibility. The tea bag according to claim 1, wherein the floating object is stored in a water-soluble and edible bag attached to the surface of the container.

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