WO2021124420A1 - Coffee bag - Google Patents

Coffee bag Download PDF

Info

Publication number
WO2021124420A1
WO2021124420A1 PCT/JP2019/049244 JP2019049244W WO2021124420A1 WO 2021124420 A1 WO2021124420 A1 WO 2021124420A1 JP 2019049244 W JP2019049244 W JP 2019049244W WO 2021124420 A1 WO2021124420 A1 WO 2021124420A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
bag
powder
bag body
coffee powder
Prior art date
Application number
PCT/JP2019/049244
Other languages
French (fr)
Japanese (ja)
Inventor
真理 中井
文也 青木
隆宣 鈴木
南生子 山口
Original Assignee
東京アライドコーヒーロースターズ株式会社
大紀商事株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 東京アライドコーヒーロースターズ株式会社, 大紀商事株式会社 filed Critical 東京アライドコーヒーロースターズ株式会社
Priority to PCT/JP2019/049244 priority Critical patent/WO2021124420A1/en
Priority to JP2021565181A priority patent/JP7447148B2/en
Priority to CN201980102959.7A priority patent/CN114828701A/en
Publication of WO2021124420A1 publication Critical patent/WO2021124420A1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor

Definitions

  • the present invention relates to a coffee bag. More specifically, it relates to a coffee bag that allows a coffee liquor of an appropriate concentration to be easily extracted in a short time.
  • coffee that has been popular in ordinary households includes so-called regular coffee, which is extracted by roasting coffee beans and grinding them into a predetermined powder by dripping them by various methods, and coffee extracts.
  • regular coffee which is extracted by roasting coffee beans and grinding them into a predetermined powder by dripping them by various methods, and coffee extracts.
  • instant coffee made into artificial powder.
  • instant coffee has an advantage that it can be enjoyed more easily, it has a problem that it is inferior in taste and aroma as compared with regular coffee brewed from roasted coffee beans.
  • a disposable simple drip coffee filter has been proposed for the purpose of more easily enjoying coffee having the same taste and aroma as regular coffee (see, for example, Patent Document 1).
  • the coffee filter basically supports and filters a bag-shaped filter that is placed on the opening of a suitable container such as a coffee cup or hung on the edge of the opening to store coffee powder. It has a structure in which hot water is poured into the coffee powder inside from the opening of the coffee to directly receive the coffee extract into the cup. Therefore, according to this coffee filter, a drip-type extraction method in which the coffee liquid is dropped and extracted by pouring hot water into the coffee powder is adopted, so that a coffee liquid equivalent to regular coffee can be obtained.
  • the hot water is poured from the opening of the filter so that the hot water is distributed over the entire coffee powder inside, and then steamed for a while, and then the liquor is naturally extracted from the filter. Since it is necessary to pour more hot water while observing the dripping, there is a problem that the work is troublesome and it takes time for the coffee liquid to be extracted.
  • a coffee bag in which a bag made of a water-permeable material is filled with coffee powder and a hanging thread is attached is known.
  • Patent Document 2 proposes a coffee bag that can quickly and easily extract coffee having an appropriate concentration from the filled coffee ground beans and that the coffee ground beans do not leak during storage. ing.
  • This coffee bag is equipped with a bag body made of a filter material that fills and encloses an appropriate amount of ground coffee beans, and a thin pipe that penetrates into the bag from the upper edge of the bag body and adheres and adheres to the peripheral wall.
  • the pipe is a nested double pipe composed of an outer cylinder portion and an inner cylinder portion, and the lower end portion of the pipe outer cylinder portion is closed, and a through hole is provided at an appropriate position on the peripheral wall of the outer cylinder portion to penetrate the pipe. The hole is closed by the peripheral wall of the inner cylinder of the pipe when the bag is stored, and is set at a position where it is opened when the inner cylinder of the pipe is pulled out upward during use.
  • the coffee liquor can be easily extracted, but in order to obtain a coffee liquor having an appropriate concentration, it is necessary to extract the coffee liquor for about 2 minutes. Therefore, further improvement is required in that a coffee liquor having an appropriate concentration can be obtained in a shorter time.
  • a method of increasing the contact area of the coffee powder with hot water is effective.
  • a method of increasing the surface area of the obtained coffee powder by compressing the crushed coffee beans to form a flat product can be considered.
  • the obtained coffee powder contains a large amount of fine powder. Therefore, when this is filled in a bag made of a sheet material for extraction and extraction is performed, fine powder enters into the fiber gaps of the sheet material and clogging occurs, so that a coffee liquid having a sufficient concentration can be obtained. I can't.
  • the present invention provides a coffee bag capable of easily extracting a coffee liquid having an appropriate concentration in a short time without causing clogging of the sheet material for extraction constituting the bag body. It is a coffee.
  • the invention according to claim 1 of the present invention It is composed of a bag-shaped bag body made of a sheet material of a required size and coffee powder enclosed in the bag body.
  • the bag body is a coffee bag having a breathability of 130 cc / cm for 2 ⁇ sec or more.
  • the invention according to claim 2 of the present invention In the coffee bag according to claim 1.
  • the bag body Is characterized in that the one having a permeability 130cc / cm 2 ⁇ sec ⁇ 575cc / cm 2 ⁇ sec.
  • the invention according to claim 3 of the present invention In the coffee bag according to claim 1 or 2.
  • the coffee powder is It is characterized by containing coffee powder that has been subjected to compaction treatment.
  • the invention according to claim 4 of the present invention In the coffee bag according to claim 3.
  • the compacted coffee powder is It is characterized in that it is obtained by passing a primary pulverized product of coffee beans between a pair of rolls having a roll gap of 0.30 mm or less and performing a compaction treatment.
  • the invention according to claim 5 of the present invention In the coffee bag according to claim 3.
  • the compacted coffee powder is It is characterized in that it is composed of particles having a compaction index of 3.0 or more.
  • the invention according to claim 6 of the present invention In the coffee bag according to any one of claims 1 to 5.
  • the sheet material is It is characterized in that it is made of a non-woven fabric.
  • the invention according to claim 7 of the present invention The process of crushing roasted coffee beans to obtain the primary crushed product of roasted coffee beans (a), A step (b) of filling a bag-shaped bag body made of a sheet material of a required size with coffee powder made of the primary crushed product obtained in the above step (a).
  • Including The bag body is a method for manufacturing a coffee bag, characterized in that the bag body has an air permeability of 130 cc / cm 2 ⁇ sec or more.
  • the invention according to claim 8 of the present invention Clamping treatment by compaction treatment, which involves passing a primary pulverized product of roasted coffee beans obtained by crushing roasted coffee beans between a pair of rolls arranged at predetermined intervals.
  • Including The bag body is a method for manufacturing a coffee bag, characterized in that the bag body has an air permeability of 130 cc / cm 2 ⁇ sec or more.
  • the coffee bag of the present invention is composed of a bag-shaped bag body made of a sheet material of a required size and coffee powder enclosed in the bag body, and the bag body has air permeability. It has 130 cc / cm 2 ⁇ sec or more. Therefore, this coffee bag has an advantage that a coffee liquid having an appropriate concentration can be easily extracted in a short time (for example, about 40 seconds).
  • the air permeability of the bag body it is possible to 130cc / cm 2 ⁇ sec ⁇ 575cc / cm 2 ⁇ sec. With such a configuration, coffee liquid having an appropriate concentration can be easily extracted from the bag body in a short time by suppressing the generation of fine coffee powder.
  • the coffee powder may be composed of a coffee powder containing the coffee powder that has been subjected to the compaction treatment, more preferably only the coffee powder that has been the compaction treatment.
  • the coffee liquor having an appropriate concentration can be easily extracted in a shorter time, particularly in 40 seconds.
  • the coffee powder obtained by the compaction treatment is obtained by passing a primary pulverized product of coffee beans between a pair of rolls having a roll gap of 0.30 mm or less and compaction treatment. And / or it can be composed of particles having a compaction index of 3.0 or more. With such a configuration, it is possible to extract a coffee liquid having an appropriate concentration from the bag body in a shorter time (particularly about 40 seconds).
  • the sheet material can be made of a non-woven fabric. According to such a configuration, since the non-woven fabric is formed by non-uniformly accumulating the fiber materials, it is possible to suppress or prevent the coffee powder, particularly the fine powder thereof, from leaking to the outside, and further, the bag body is provided with. It is possible to easily impart an appropriate air permeability.
  • the present invention comprises a step (a) of crushing roasted coffee beans to obtain a primary crushed product of roasted coffee beans, and a primary crushed product obtained in the above step (a).
  • a process of filling a bag-shaped bag body composed of a sheet material of a required size with coffee powder (b) Hints, the bag body, air permeability 130cc / cm 2 ⁇ sec or more, preferably milling and manufacturing method of a coffee bag with 130cc / cm 2 ⁇ sec ⁇ 575cc / cm 2 ⁇ sec, the roasted coffee beans
  • the bag body has a degree of air permeability.
  • 130cc / cm 2 ⁇ sec or more preferably it is possible to provide a manufacturing method of a coffee bag with 130cc / cm 2 ⁇ sec ⁇ 575cc / cm 2 ⁇ sec. According to these manufacturing methods, a coffee bag capable of easily extracting a coffee liquor having an appropriate concentration in a short time (for example, 40 seconds) can be easily obtained.
  • the particles of the compaction-treated coffee powder can be passed between the pair of rolls so as to have a compaction index of 3.0 or more.
  • the bag body is composed of a three-way seal packaging bag formed by heat-welding the peripheral edge portion of the sheet material folded in half at the folded side to close the opening.
  • the bag body has breathability, but by forming the sheet material constituting the bag body with a predetermined material, the bag body has a predetermined breathability.
  • the air permeability is 130 cc / cm 2 ⁇ sec or more in consideration of the concentration (Brix% value) of the coffee liquid based on the graph shown later.
  • the aeration amount is more preferably set up to 575 cc / cm 2 ⁇ sec or less. That is, in the present invention, the air permeability is more preferably set to 130cc / cm 2 ⁇ sec ⁇ 575cc / cm 2 ⁇ sec.
  • non-woven fabric for example, a non-woven fabric obtained by a spunbond method, a melt blow method, a thermal bond method, a spunlace method or a wet method can be selected. These non-woven fabrics may be used alone or in combination of two or more as long as they satisfy the above-mentioned air permeability values.
  • the fiber material constituting the woven fabric and the non-woven fabric known materials can be selected.
  • the fiber material for example, natural fibers such as paper, rayon and cotton, and synthetic fibers such as polypropylene, polyethylene and polyester can be selected.
  • the shape of the bag body may be any as long as it has a bag shape, and is not particularly limited.
  • Examples of the shape include a polyhedron such as a triangular pyramid and a hexahedron, a columnar shape, a rectangular shape in a plan view such as a square shape in a plan view and a rectangular shape in a plan view, and a flat shape such as a triangle shape in a plan view. Be done.
  • the size, thickness, and capacity of the bag body can be appropriately selected according to the amount of coffee powder to be enclosed.
  • the coffee powder is not particularly limited, and a so-called primary crushed product (primary crushed powder) obtained by crushing roasted coffee beans can be used.
  • the coffee powder preferably contains the coffee powder that has been subjected to the compaction treatment (a part of the primary pulverized product is replaced with the coffee powder that has been the compaction treatment), and more preferably consists of only the coffee powder that has been the compaction treatment. The one that has been selected is selected.
  • the method for flattening the coffee powder is not particularly limited, but for example, green coffee beans are roasted in a roasting machine, and then the roasted coffee beans are crushed in a crusher to obtain a primary crushed powder.
  • the flattening treatment can be performed by appropriately adjusting the water content, the flow rate, and the like, if necessary. More specifically, as shown in FIG. 2, the flattening treatment is carried out by passing the obtained primary pulverized powder between a pair of rolls (roll gaps) arranged at predetermined intervals. It can be carried out. At that time, as the roll gap (distance between rolls) is narrower, the primary crushed powder is pressed more strongly, so that the coffee powder is strongly crushed, and as a result, a high concentration coffee liquid tends to be extracted.
  • the amount of fine powder generated tends to increase. Therefore, if the roll gap during the compaction treatment is made too narrow, the amount of fine powder increases and clogging tends to occur in the bag body. Therefore, it is preferable to perform the compaction treatment with an appropriate gap. .. Therefore, as the distance between the rolls, preferably 0.30 mm or less, more preferably 0.05 mm to 0.30 mm is selected. When the distance between the rolls is less than 0.05 mm, coffee powder containing a large amount of fine powder tends to be contained.
  • a coffee bag composed of the coffee bag of the present invention that is, a bag body and a coffee powder enclosed in the bag body
  • at least a part of the coffee powder is subjected to a compaction treatment as the coffee powder.
  • the mechanism for improving extractability when used was investigated.
  • the coffee powder subjected to the compaction treatment was in the form of flakes as shown in FIG. 5, and the compaction treatment broke the structure of the coffee powder and further contacted the area with hot water. It has been found that the solubilizing component contained therein is easily drip and easily passes through the bag body. That is, the compacted coffee powder has extremely excellent extractability. Therefore, in the coffee bag of the present invention, if the coffee powder is used, the extractability, particularly the effect of accelerating the extraction speed, is improved, so that the coffee liquid having an appropriate concentration can be extracted from the bag body in a short time. It will be possible. In addition, the same effect can be obtained by using at least a part of the coffee powder that has been subjected to compression treatment.
  • the coffee powder that has been subjected to the compaction treatment has extremely excellent extractability, it is possible to shorten the coffee powder by using the compaction-treated coffee powder and a so-called ordinary (primary crushed) coffee powder as an appropriate mixture. It is possible to simultaneously exert both the effect of extracting coffee liquid of an appropriate concentration in time and the effect of preventing or suppressing the generation of fine powder, and to provide a coffee bag that makes the best use of each characteristic. Becomes possible.
  • the coffee powder that has been subjected to the compaction treatment contains a large amount of fine powder.
  • the bag body is configured to have a specific air permeability, so that the bag body is a fine powder. Does not cause blockage due to clogging.
  • the compaction treatment is preferably performed so that the compaction index of the particles of the compaction-treated coffee powder obtained is 3.0 or more, more preferably 3.2 or more.
  • the compression index can be obtained from the following equation (2).
  • Compaction index average diameter of coffee powder particles ( ⁇ m) / average height of coffee powder particles ( ⁇ m) (2)
  • the diameter and height of the coffee powder particles can be measured by using a known method such as an electron microscope (SEM) or an image processing device.
  • the amount of the coffee powder filled in the bag body may be selected according to the size of the bag body to be selected, the particle size of the coffee powder, and the like, and is not particularly limited.
  • the bag body can be filled with coffee powder in a normal serving amount.
  • about 8 g of the coffee powder is sealed in the bag body (size: length 70 mm ⁇ width 60 mm). Therefore, according to the present invention, conventionally, about 10 g of coffee powder (primary crushed product) for a normal cup is required, but the coffee powder is composed only of a compacted coffee powder. In this case, the amount of coffee to be sealed in the bag body is smaller, so that the coffee bag can be provided at a lower cost.
  • coffee powder 3 is sealed in a bag body 2 constituting the coffee bag 1, and one end side of a hanging string (hanging string) 4 is attached to a predetermined position, and the hanging string is attached.
  • a picking piece 5 can be attached to the other end side of the 4 to form a structure.
  • the coffee bag 1 having such a configuration is extracted by simply putting it in a container such as a cup, pouring hot water at a predetermined temperature, immersing it for a predetermined time, and then shaking it up and down as appropriate.
  • the coffee liquor extraction operation is extremely simple.
  • ⁇ Measuring method of average diameter of coffee powder particles A reference sheet having a thickness of about 2.5 mm was attached to the edge of the slide glass. An appropriate amount (about 0.02 g) of coffee powder was placed on this slide glass and leveled appropriately to prepare a sample. The obtained sample was photographed with a microscope (manufactured by KEYENCE, VHX-5000), the area of 30 coffee powders was measured using an automatic calculation function, and the average value was calculated. Based on the calculated area, the diameter was calculated assuming that the coffee powder had a circular shape in a plan view.
  • ⁇ Measuring method of average height of coffee powder particles> A reference sheet having a thickness of about 2.5 mm was attached to the edge of the slide glass. An appropriate amount (about 0.02 g) of coffee powder was placed on this slide glass and leveled appropriately to prepare a sample. The obtained sample was photographed with a microscope (manufactured by KEYENCE, VHX-5000), and as shown in FIG. 3, the "height / color” function of "live depth synthesis” was used to image each height. Color-coded into. Next, for the color-coded image, use the "color extraction / color crossing" function to determine the correspondence between color and height from the difference between the highest part (reference sheet pasted part) and the lowest part (slide glass surface). I measured it.
  • the height from the highest sample to the lowest part (slide glass surface) among all the samples was divided into 10 steps, and the area was measured for each step.
  • the histogram shown in FIG. 4 is created, the median height of each step is regarded as the height of each step, and the coffee powder is based on the height of every 10 steps and the area ratio of each step. The average height of was calculated.
  • ⁇ Extraction method> A coffee bag was placed in a mug (capacity 170 mL), 140 mL of boiling water at a predetermined temperature was poured, and then the coffee bag was allowed to stand for 30 seconds to be acclimatized to the boiling water. Then, the coffee liquor was extracted by shaking the coffee bag up and down 10 times at a rate of once per second.
  • the minimum drinkable concentration of coffee is generally a Brix% value of 0.74.
  • the coffee liquids extracted from the coffee bags in which the coffee powders obtained in Production Examples 1 to 3 were sealed had appropriate concentrations. Moreover, all of these coffee liquids had a higher concentration than the coffee liquids extracted from the coffee bag in which the coffee powder obtained in Production Example 4 was sealed. Therefore, the coffee bag of the present invention is suitable for a short time, particularly 40 seconds, by passing the primary crushed powder of roasted coffee beans between a pair of rolls having a roll gap of 0.3 mm or less during the compaction treatment. It can be seen that the coffee liquor having a high concentration can be easily extracted.
  • Examples 1 to 14 and Comparative Examples 1 to 6 Using the sheet material made of various constituent materials shown in the column of the constituent materials of the sheet material in Table 5 below, a rectangular bag body (length 70 mm ⁇ width 60 mm) shown in FIG. 1 is formed, and this bag is formed. A coffee bag was obtained by encapsulating 8 g of the coffee powder shown in the column of coffee powder in Table 5 below in the main body.
  • Examples 15 to 21 and Comparative Examples 7 to 9 instead of the coffee powder used in Example 1, the coffee powder D obtained in Production Example 4 was used, and instead of the constituent material used in Example 1, the column of constituent materials of the sheet material in Table 7 below was used. A coffee bag was produced by the same method as in Example 1 except that the constituent materials shown in the above were used.
  • the coffee liquids extracted from the coffee bags obtained in Examples 1 to 21 all had appropriate concentrations even when the coffee liquid extraction time was 40 seconds. Therefore, according to the coffee bag of the present invention, it can be seen that a coffee liquor having an appropriate concentration can be easily extracted in a short time, particularly 40 seconds.
  • the coffee liquid extracted from the coffee bags obtained in Examples 1 to 12 has a higher concentration than the coffee liquid extracted from the coffee bags obtained in Examples 15 to 20, and the coffee liquid has a higher concentration. Even if the extraction time was about 40 seconds, a coffee liquor having a more appropriate concentration was obtained.
  • the coffee bag of the present invention clogging due to fine powder is not caused or suppressed, and the coffee bag having excellent extractability is selected as a bag body having a breathability of 130 cc / cm 2 ⁇ sec or more. Furthermore, it can be seen that this is because the coffee powder that has been subjected to the compaction treatment is selected as the coffee powder to be sealed in the bag body.
  • ⁇ Measuring method of standard fine powder amount The roasted coffee beans were pulverized with a dial 10 using a coarsely ground mill (K-804LAB manufactured by Ditting Co., Ltd.) to obtain roasted coffee powder. 50 g of the obtained roasted coffee powder was extracted with 800 cc of hot water using a French press extractor (1.0 liter, manufactured by BODUM) for 4 minutes. The obtained coffee liquor is filtered with a filter of 50 mesh and 330 ⁇ m opening provided in a French press extractor, and the amount of fine powder per 8 g of coffee powder is calculated from the dry mass of the obtained fine powder, and this is used as the reference fine powder. The amount was taken.
  • the bag body is configured to have a specific air permeability. Therefore, it is clear that the bag body does not cause clogging due to clogging of fine powder, and a coffee liquid having a more appropriate concentration can be obtained.
  • the coffee bag according to the present invention is placed in a desired container, poured with boiling water at a predetermined temperature, soaked for a predetermined time, and then shaken up and down as appropriate to easily brew a coffee liquor having an appropriate concentration. It makes it possible to extract in time. Therefore, it can be widely used especially in the food industry.

Abstract

[Problem] To provide a coffee bag with which it is possible to simply extract coffee liquid at a suitable concentration in a short time. [Solution] This coffee bag 1 is configured by a bag-like bag body 2 that is configured by a sheet material of a necessary size, and coffee powder 3 sealed inside the bag body 2, whereby the bag body 2 is configured to have a permeability of 130 cc/cm２•sec.　Therefore, according to this coffee bag 1, it is possible to simply extract coffee liquid at a suitable concentration in a short time.

Description

コーヒーバッグCoffee bag
　この発明は、コーヒーバッグに関するものである。
　より詳しくは、適当な濃度のコーヒー液を、短時間で簡単に抽出することを可能にするコーヒーバッグに関するものである。
  The present invention relates to a coffee bag.
More specifically, it relates to a coffee bag that allows a coffee liquor of an appropriate concentration to be easily extracted in a short time.
　従来、一般家庭において、親しまれているコーヒーとしては、コーヒー豆を焙煎して所定の粉末に挽いたものを、種々の方法でドリップして抽出される、いわゆるレギュラーコーヒーと、コーヒー抽出物を人工的な粉末とした、いわゆるインスタントコーヒーがある。
　しかしながら、インスタントコーヒーは、より手軽に楽しむことができるという利点があるが、焙煎コーヒー豆から淹れたてのレギュラーコーヒーに比べて、味や香りに劣る、という問題があった。 Conventionally, coffee that has been popular in ordinary households includes so-called regular coffee, which is extracted by roasting coffee beans and grinding them into a predetermined powder by dripping them by various methods, and coffee extracts. There is so-called instant coffee made into artificial powder.
However, although instant coffee has an advantage that it can be enjoyed more easily, it has a problem that it is inferior in taste and aroma as compared with regular coffee brewed from roasted coffee beans.
　レギュラーコーヒーと同等の味や香りを有するコーヒーを、より手軽に楽しむことを目的として、使い捨ての簡易ドリップ式のコーヒー濾過器が提案されている（例えば、特許文献１参照）。 A disposable simple drip coffee filter has been proposed for the purpose of more easily enjoying coffee having the same taste and aroma as regular coffee (see, for example, Patent Document 1).
　前記コーヒー濾過器は、基本的には、コーヒーカップなどの適当な容器の開口部上に載置し、あるいは開口部の縁に掛け止めてコーヒー粉末を収納する袋状のフィルタを支持し、フィルタの開口部から中のコーヒー粉末に湯を注ぐことで直接コーヒーの抽出液をカップに受け取る構造を有するものである。
　したがって、このコーヒー濾過器によれば、コーヒー粉末に湯を注ぐことによってコーヒー液を落下抽出するドリップ式の抽出法を採用することから、レギュラーコーヒーと同等のコーヒー液を得ることができる。 The coffee filter basically supports and filters a bag-shaped filter that is placed on the opening of a suitable container such as a coffee cup or hung on the edge of the opening to store coffee powder. It has a structure in which hot water is poured into the coffee powder inside from the opening of the coffee to directly receive the coffee extract into the cup.
Therefore, according to this coffee filter, a drip-type extraction method in which the coffee liquid is dropped and extracted by pouring hot water into the coffee powder is adopted, so that a coffee liquid equivalent to regular coffee can be obtained.
　しかしながら、前記コーヒー濾過器を用いてコーヒー液を抽出する場合には、フィルタの開口部から中のコーヒー粉末全体に湯が行き渡るように注湯した後、暫く蒸らしてから、フィルタから抽出液が自然に滴下してくるのを見計りながらさらに注湯する作業が必要とされるため、その作業が面倒で、コーヒー液が抽出されるまでに時間がかかる、という問題があった。 However, when the coffee liquor is extracted using the coffee filter, the hot water is poured from the opening of the filter so that the hot water is distributed over the entire coffee powder inside, and then steamed for a while, and then the liquor is naturally extracted from the filter. Since it is necessary to pour more hot water while observing the dripping, there is a problem that the work is troublesome and it takes time for the coffee liquid to be extracted.
　そこで、より簡単にコーヒー液を抽出する手段として、水透過性材料からなる袋体にコーヒー粉末を充填したものに吊り糸を取り付けたコーヒーバッグが知られている。 Therefore, as a means for extracting coffee liquid more easily, a coffee bag in which a bag made of a water-permeable material is filled with coffee powder and a hanging thread is attached is known.
　例えば、特開平７－２２７３５７号公報（特許文献２）においては、充填したコーヒー挽豆から適度の濃度のコーヒーを迅速且つ容易に抽出でき、しかも保管時にコーヒー挽豆が漏出しないコーヒーバッグが提案されている。 For example, Japanese Patent Application Laid-Open No. 7-227357 (Patent Document 2) proposes a coffee bag that can quickly and easily extract coffee having an appropriate concentration from the filled coffee ground beans and that the coffee ground beans do not leak during storage. ing.
　このコーヒーバッグは、適量のコーヒー挽豆を充填して封入するフィルター素材製のバッグ本体と、バッグ本体の上縁部からバッグ内へ貫入して周壁を密着・接着する細パイプとを備え、細パイプは外筒部と内筒部からなる入れ子式の２重パイプであって、パイプ外筒部の下端部を封鎖するとともに、該外筒部の周壁における適宜位置に貫通孔を設け、該貫通孔はバッグ保管時にパイプ内筒部の周壁で閉鎖され、使用時にパイプ内筒部を上方へ引き出すと開放されるような位置に設定されているものである。
  This coffee bag is equipped with a bag body made of a filter material that fills and encloses an appropriate amount of ground coffee beans, and a thin pipe that penetrates into the bag from the upper edge of the bag body and adheres and adheres to the peripheral wall. The pipe is a nested double pipe composed of an outer cylinder portion and an inner cylinder portion, and the lower end portion of the pipe outer cylinder portion is closed, and a through hole is provided at an appropriate position on the peripheral wall of the outer cylinder portion to penetrate the pipe. The hole is closed by the peripheral wall of the inner cylinder of the pipe when the bag is stored, and is set at a position where it is opened when the inner cylinder of the pipe is pulled out upward during use.
特開２００６－１０１９９２号公報（特許請求の範囲）Japanese Unexamined Patent Publication No. 2006-10192 (Claims) 特開平７－２２７３５７号公報（特許請求の範囲）Japanese Unexamined Patent Publication No. 7-227357 (Claims)
　前記特許文献２に開示されているコーヒーバッグにおいては、コーヒー液の抽出を簡単に行うことができるものの、適当な濃度のコーヒー液を得るためには、約２分間の抽出を行う必要がある。
　したがって、適当な濃度のコーヒー液を、より短時間で得る点において、さらなる改善が求められる。 In the coffee bag disclosed in Patent Document 2, the coffee liquor can be easily extracted, but in order to obtain a coffee liquor having an appropriate concentration, it is necessary to extract the coffee liquor for about 2 minutes.
Therefore, further improvement is required in that a coffee liquor having an appropriate concentration can be obtained in a shorter time.
　コーヒー液の抽出速度を速くするためには、コーヒー粉末の湯との接触面積を増加させる方法が有効である。このような方法としては、例えば、コーヒー豆の粉砕物を圧縮して扁平に形成することによって、得られるコーヒー粉末の表面積を増加させる方法が考えられる。
　しかしながら、表面積を増加させるために、コーヒー豆の粉砕物に対して圧縮加工を行うと、得られるコーヒー粉末は多量の微粉を含むものとなる。
　したがって、これを抽出用のシート材で構成されたバッグに充填して抽出を行った場合には、シート材の繊維間隙に微粉が入り込んで目詰まりが起こるので、十分な濃度のコーヒー液が得られない。 In order to increase the extraction speed of the coffee liquid, a method of increasing the contact area of the coffee powder with hot water is effective. As such a method, for example, a method of increasing the surface area of the obtained coffee powder by compressing the crushed coffee beans to form a flat product can be considered.
However, when the ground coffee beans are compressed in order to increase the surface area, the obtained coffee powder contains a large amount of fine powder.
Therefore, when this is filled in a bag made of a sheet material for extraction and extraction is performed, fine powder enters into the fiber gaps of the sheet material and clogging occurs, so that a coffee liquid having a sufficient concentration can be obtained. I can't.
　この発明はかかる現状に鑑み、バッグ本体を構成する抽出用のシート材が目詰まりを起こすことなく、適当な濃度のコーヒー液を、短時間で簡単に抽出することを可能にするコーヒーバッグを提供せんとするものである。
  In view of the current situation, the present invention provides a coffee bag capable of easily extracting a coffee liquid having an appropriate concentration in a short time without causing clogging of the sheet material for extraction constituting the bag body. It is a coffee.
　すなわち、この発明の請求項１に記載の発明は、
　所要の大きさのシート材で構成される袋状のバッグ本体と、前記バッグ本体に封入されるコーヒー粉末と、で構成され、
　前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものであること
を特徴とするコーヒーバッグである。 That is, the invention according to claim 1 of the present invention
It is composed of a bag-shaped bag body made of a sheet material of a required size and coffee powder enclosed in the bag body.
The bag body is a coffee bag having a breathability of 130 cc / cm for 2 · sec or more.
　この発明の請求項２に記載の発明は、
　請求項１に記載のコーヒーバッグにおいて、
　前記バッグ本体は、
　通気度１３０ｃｃ／ｃｍ２・ｓｅｃ～５７５ｃｃ／ｃｍ２・ｓｅｃを有するものであること
を特徴とするものである。 The invention according to claim 2 of the present invention
In the coffee bag according to claim 1.
The bag body
Is characterized in that the one having a permeability 130cc / cm 2 · sec ~ 575cc / cm 2 · sec.
　この発明の請求項３に記載の発明は、
　請求項１又は２に記載のコーヒーバッグにおいて、
　前記コーヒー粉末は、
　圧扁処理されたコーヒー粉末を含むものであること
を特徴とするものである。 The invention according to claim 3 of the present invention
In the coffee bag according to claim 1 or 2.
The coffee powder is
It is characterized by containing coffee powder that has been subjected to compaction treatment.
　この発明の請求項４に記載の発明は、
　請求項３に記載のコーヒーバッグにおいて、
　前記圧扁処理されたコーヒー粉末は、
　コーヒー豆の一次粉砕物を、ロール間隙０．３０ｍｍ以下の一対のロール間に通過させて圧扁処理することにより得られること
を特徴とするものである。 The invention according to claim 4 of the present invention
In the coffee bag according to claim 3.
The compacted coffee powder is
It is characterized in that it is obtained by passing a primary pulverized product of coffee beans between a pair of rolls having a roll gap of 0.30 mm or less and performing a compaction treatment.
　この発明の請求項５に記載の発明は、
　請求項３に記載のコーヒーバッグにおいて、
　前記圧扁処理されたコーヒー粉末は、
　圧扁指数３．０以上を有する粒子で構成されていること
を特徴とするものである。 The invention according to claim 5 of the present invention
In the coffee bag according to claim 3.
The compacted coffee powder is
It is characterized in that it is composed of particles having a compaction index of 3.0 or more.
　この発明の請求項６に記載の発明は、
　請求項１～５のいずれかに記載のコーヒーバッグにおいて、
　前記シート材は、
　不織布で構成されたものであること
を特徴とするものである。 The invention according to claim 6 of the present invention
In the coffee bag according to any one of claims 1 to 5.
The sheet material is
It is characterized in that it is made of a non-woven fabric.
　この発明の請求項７に記載の発明は、
　焙煎されたコーヒー豆を粉砕して、焙煎コーヒー豆の一次粉砕物を得る工程（イ）と、
　前記工程（イ）で得られた一次粉砕物からなるコーヒー粉末を、所要の大きさのシート材で構成される袋状のバッグ本体に充填する工程（ロ）
を含み、
　前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものであること
を特徴とするコーヒーバッグの製造方法である。 The invention according to claim 7 of the present invention
The process of crushing roasted coffee beans to obtain the primary crushed product of roasted coffee beans (a),
A step (b) of filling a bag-shaped bag body made of a sheet material of a required size with coffee powder made of the primary crushed product obtained in the above step (a).
Including
The bag body is a method for manufacturing a coffee bag, characterized in that the bag body has an air permeability of 130 cc / cm 2 · sec or more.
　この発明の請求項８に記載の発明は、
　焙煎されたコーヒー豆を粉砕して得られる焙煎コーヒー豆の一次粉砕物を、所定の間隔を存して配置される一対のロール間に通過させることを含む圧扁処理によって、圧扁処理されたコーヒー粉末を得る工程（ハ）と、
　前記工程（ハ）で得られたコーヒー粉末を、所要の大きさのシート材で構成される袋状のバッグ本体に充填する工程（ニ）
を含み、
　前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものであること
を特徴とするコーヒーバッグの製造方法である。 The invention according to claim 8 of the present invention
Clamping treatment by compaction treatment, which involves passing a primary pulverized product of roasted coffee beans obtained by crushing roasted coffee beans between a pair of rolls arranged at predetermined intervals. The process of obtaining the roasted coffee powder (c) and
Step (d) of filling the bag-shaped bag body composed of a sheet material of a required size with the coffee powder obtained in the above step (c).
Including
The bag body is a method for manufacturing a coffee bag, characterized in that the bag body has an air permeability of 130 cc / cm 2 · sec or more.
　この発明の請求項９に記載の発明は、
　請求項８に記載のコーヒーバッグの製造方法において、
　前記圧扁処理は、
　圧扁処理されたコーヒー粉末の粒子が圧扁指数３．０以上を有するものになるよう一対のロール間に通過させるものであること
を特徴とするものである。
  The invention according to claim 9 of the present invention
In the method for manufacturing a coffee bag according to claim 8.
The compression treatment is
The coffee powder particles that have been subjected to the compaction treatment are passed between a pair of rolls so as to have a compaction index of 3.0 or more.
　この発明のコーヒーバッグは、所要の大きさのシート材で構成される袋状のバッグ本体と、前記バッグ本体に封入されるコーヒー粉末と、で構成されるもので、前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものである。
　したがって、このコーヒーバッグは、短時間（例えば４０秒間程度）で簡単に、適当な濃度のコーヒー液を抽出することができる利点を有している。 The coffee bag of the present invention is composed of a bag-shaped bag body made of a sheet material of a required size and coffee powder enclosed in the bag body, and the bag body has air permeability. It has 130 cc / cm 2 · sec or more.
Therefore, this coffee bag has an advantage that a coffee liquid having an appropriate concentration can be easily extracted in a short time (for example, about 40 seconds).
　さらに、前記コーヒーバッグにおいては、前記バッグ本体の通気度を、１３０ｃｃ／ｃｍ２・ｓｅｃ～５７５ｃｃ／ｃｍ２・ｓｅｃとすることができる。
　このような構成によって、前記バッグ本体から、適当な濃度のコーヒー液を、コーヒーの微粉の発生を抑制して、短時間で簡単に抽出することができる。 Further, in the coffee bag, the air permeability of the bag body, it is possible to 130cc / cm 2 · sec ~ 575cc / cm 2 · sec.
With such a configuration, coffee liquid having an appropriate concentration can be easily extracted from the bag body in a short time by suppressing the generation of fine coffee powder.
　さらに、前記コーヒーバッグにおいては、前記コーヒー粉末を、圧扁処理されたコーヒー粉末を含むもの、より好ましくは圧扁処理されたコーヒー粉末だけで構成することができる。
　このような構成によって、より短時間、特に４０秒間で簡単に、適当な濃度のコーヒー液を抽出することができる。 Further, in the coffee bag, the coffee powder may be composed of a coffee powder containing the coffee powder that has been subjected to the compaction treatment, more preferably only the coffee powder that has been the compaction treatment.
With such a configuration, the coffee liquor having an appropriate concentration can be easily extracted in a shorter time, particularly in 40 seconds.
　さらに、前記コーヒーバッグにおいて、前記圧扁処理されたコーヒー粉末を、コーヒー豆の一次粉砕物を、ロール間隙０．３０ｍｍ以下の一対のロール間に通過させて圧扁処理することにより得られるもの、及び／又は圧扁指数３．０以上を有する粒子で構成されているもので構成することができる。
　このような構成によって、前記バッグ本体から、適当な濃度のコーヒー液を、より短時間（特に４０秒程度）で抽出することが可能となる。 Further, in the coffee bag, the coffee powder obtained by the compaction treatment is obtained by passing a primary pulverized product of coffee beans between a pair of rolls having a roll gap of 0.30 mm or less and compaction treatment. And / or it can be composed of particles having a compaction index of 3.0 or more.
With such a configuration, it is possible to extract a coffee liquid having an appropriate concentration from the bag body in a shorter time (particularly about 40 seconds).
　さらに、前記コーヒーバッグにおいては、前記シート材を、不織布で構成することができる。
　このような構成によれば、不織布は、繊維素材を不均一に集積して構成されているので、コーヒー粉末、特にその微粉が外部に漏れることが抑制又は防止され、さらに、前記バッグ本体に、適当な通気度を容易に付与することが可能となる。 Further, in the coffee bag, the sheet material can be made of a non-woven fabric.
According to such a configuration, since the non-woven fabric is formed by non-uniformly accumulating the fiber materials, it is possible to suppress or prevent the coffee powder, particularly the fine powder thereof, from leaking to the outside, and further, the bag body is provided with. It is possible to easily impart an appropriate air permeability.
　さらにまた、この発明によれば、焙煎されたコーヒー豆を粉砕して、焙煎コーヒー豆の一次粉砕物を得る工程（イ）と、前記工程（イ）で得られた一次粉砕物からなるコーヒー粉末を、所要の大きさのシート材で構成される袋状のバッグ本体に充填する工程（ロ）
を含み、前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上、好ましくは１３０ｃｃ／ｃｍ２・ｓｅｃ～５７５ｃｃ／ｃｍ２・ｓｅｃを有するコーヒーバッグの製造方法や、焙煎されたコーヒー豆を粉砕して得られる焙煎コーヒー豆の一次粉砕物を、所定の間隔を存して配置される一対のロール間に通過させることを含む圧扁処理によって、圧扁処理されたコーヒー粉末を得る工程（ハ）と、前記工程（ハ）で得られたコーヒー粉末を、所要の大きさのシート材で構成される袋状のバッグ本体に充填する工程（ニ）を含み、前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上、好ましくは１３０ｃｃ／ｃｍ２・ｓｅｃ～５７５ｃｃ／ｃｍ２・ｓｅｃを有するコーヒーバッグの製造方法を提供することができる。
　これらの製造方法によれば、短時間（例えば４０秒間）で簡単に、適当な濃度のコーヒー液を抽出することができるコーヒーバッグを容易に得ることができる。
　その際、前記圧扁処理については、圧扁処理されたコーヒー粉末の粒子が圧扁指数３．０以上を有するものになるよう一対のロール間に通過させることができる。
  Furthermore, according to the present invention, it comprises a step (a) of crushing roasted coffee beans to obtain a primary crushed product of roasted coffee beans, and a primary crushed product obtained in the above step (a). A process of filling a bag-shaped bag body composed of a sheet material of a required size with coffee powder (b)
Hints, the bag body, air permeability 130cc / cm 2 · sec or more, preferably milling and manufacturing method of a coffee bag with 130cc / cm 2 · sec ~ 575cc / cm 2 · sec, the roasted coffee beans A step of obtaining coffee powder that has been compacted by a compaction treatment that involves passing a primary pulverized product of the roasted coffee beans thus obtained between a pair of rolls that are arranged at predetermined intervals. C) and the step (d) of filling the coffee powder obtained in the step (c) into a bag-shaped bag body made of a sheet material of a required size, the bag body has a degree of air permeability. 130cc / cm 2 · sec or more, preferably it is possible to provide a manufacturing method of a coffee bag with 130cc / cm 2 · sec ~ 575cc / cm 2 · sec.
According to these manufacturing methods, a coffee bag capable of easily extracting a coffee liquor having an appropriate concentration in a short time (for example, 40 seconds) can be easily obtained.
At that time, in the compaction treatment, the particles of the compaction-treated coffee powder can be passed between the pair of rolls so as to have a compaction index of 3.0 or more.
この発明にかかるコーヒーバッグの一例を示す説明図である。It is explanatory drawing which shows an example of the coffee bag which concerns on this invention. コーヒー粉末の圧扁処理工程の一例を示す説明図である。It is explanatory drawing which shows an example of the compaction treatment process of coffee powder. マイクロスコープで撮影した試料を、「ライブ深度合成」の「高さ／カラー」機能を利用して、高さ毎に色分けした画像を示す図である。It is a figure which shows the image which color-coded the sample photographed with a microscope for each height by using the "height / color" function of "live depth composition". 各試料の高さ分布を示すヒストグラム図である。It is a histogram figure which shows the height distribution of each sample. この発明において使用される圧扁処理コーヒー粉末の粒子を示す電子顕微鏡（ＳＥＭ）写真である。It is an electron microscope (SEM) photograph which shows the particle of the compaction-treated coffee powder used in this invention. 試験例１における、圧扁処理の際の好ましいロール間隙を示すグラフ図である。It is a graph which shows the preferable roll gap at the time of the flattening treatment in Test Example 1. 試験例２における、好ましいコーヒー液を得るための通気度を示すグラフ図である。It is a graph which shows the air permeability for obtaining a preferable coffee liquid in Test Example 2. FIG. 試験例３における、好ましいコーヒー液を得るための通気度を示すグラフ図である。It is a graph which shows the air permeability for obtaining the preferable coffee liquid in Test Example 3. FIG.
　以下、この発明にかかるコーヒーバッグを実施するための形態を、詳細に説明する。
　なお、この発明は、これら実施例に限定されるものではない。 Hereinafter, a mode for carrying out the coffee bag according to the present invention will be described in detail.
The present invention is not limited to these examples.
　この発明のコーヒーバッグは、図１に示すように、所要の大きさのシート材で構成される袋状のバッグ本体と、前記バッグ本体に封入されるコーヒー粉末と、で構成されるものである。 As shown in FIG. 1, the coffee bag of the present invention is composed of a bag-shaped bag body made of a sheet material of a required size and coffee powder enclosed in the bag body. ..
　この実施例において、前記バッグ本体は、折辺にて二つ折りにされたシート材の周縁部分を熱溶着して開口部を閉止することにより形成された三方シール包装袋で構成されている。 In this embodiment, the bag body is composed of a three-way seal packaging bag formed by heat-welding the peripheral edge portion of the sheet material folded in half at the folded side to close the opening.
　この発明において、前記バッグ本体は、通気性を有するものであるが、これを構成するシート材を所定の素材で構成することによって、所定の通気度を有する。
　この発明において、前記通気度は、後述するグラフ図に基づいて、コーヒー液の濃度（Ｂｒｉｘ％値）を考慮して、１３０ｃｃ／ｃｍ２・ｓｅｃ以上である。 In the present invention, the bag body has breathability, but by forming the sheet material constituting the bag body with a predetermined material, the bag body has a predetermined breathability.
In the present invention, the air permeability is 130 cc / cm 2 · sec or more in consideration of the concentration (Brix% value) of the coffee liquid based on the graph shown later.
　一方、後述するグラフ図によれば、前記通気度が高くなるにつれて、コーヒー液の抽出後に生じる微粉の量が増加する傾向にある。
　したがって、前記通気量は、より好ましくは５７５ｃｃ／ｃｍ２・ｓｅｃ以下を上限として設定される。
　すなわち、この発明において、前記通気度は、より好ましくは１３０ｃｃ／ｃｍ２・ｓｅｃ～５７５ｃｃ／ｃｍ２・ｓｅｃに設定される。 On the other hand, according to the graph shown later, the amount of fine powder generated after the extraction of the coffee liquor tends to increase as the air permeability increases.
Therefore, the aeration amount is more preferably set up to 575 cc / cm 2 · sec or less.
That is, in the present invention, the air permeability is more preferably set to 130cc / cm 2 · sec ~ 575cc / cm 2 · sec.
　なお、この発明において、前記通気度については、通気性試験機ＫＥＳ－Ｆ８－ＡＰ１（カトーテック（株）製）を用いて通気抵抗値［Ｒ］（ｋＰａ・秒／ｍ）を測定し、以下の換算式（１）により求めた値を、通気度［Ｑ］（ｃｃ／ｃｍ２・ｓｅｃ）としたものである。
　［Ｑ］＝１２．４５／［Ｒ］　　　（１） In the present invention, regarding the air permeability, the air permeability resistance value [R] (kPa · sec / m) was measured using a breathability tester KES-F8-AP1 (manufactured by Kato Tech Co., Ltd.), and the following The value obtained by the conversion formula (1) of is taken as the air permeability [Q] (cc / cm 2 · sec).
[Q] = 12.45 / [R] (1)
　前記シート材については、織布、不織布などの有機又は無機繊維などで構成することができ、好ましくは不織布で構成することができる。
　前記シート材として不織布を選択した場合には、不織布は、繊維素材を不均一に集積して構成されたものであるので、コーヒー粉末、特にその微粉末が外部に漏れることが抑制又は防止される。 The sheet material can be made of an organic or inorganic fiber such as a woven fabric or a non-woven fabric, and is preferably made of a non-woven fabric.
When a non-woven fabric is selected as the sheet material, the non-woven fabric is formed by non-uniformly accumulating fiber materials, so that coffee powder, particularly fine powder thereof, is suppressed or prevented from leaking to the outside. ..
　前記不織布としては、例えば、スパンボンド法、メルトブロー法、サーマルボンド法、スパンレース法又は湿式法による不織布を選択することができる。
　これらの不織布は、上記通気度の値を満たす限り、単独で使用してもよいし、２種以上を組み合わせて使用してもよい。 As the non-woven fabric, for example, a non-woven fabric obtained by a spunbond method, a melt blow method, a thermal bond method, a spunlace method or a wet method can be selected.
These non-woven fabrics may be used alone or in combination of two or more as long as they satisfy the above-mentioned air permeability values.
　なお、前記織布及び不織布を構成する繊維素材としては、公知のものを選択することができる。
　前記繊維素材として、例えば、紙、レーヨン、コットンなどの天然繊維、ポリプロピレン、ポリエチレン、ポリエステルなどの合成繊維を選択することができる。 As the fiber material constituting the woven fabric and the non-woven fabric, known materials can be selected.
As the fiber material, for example, natural fibers such as paper, rayon and cotton, and synthetic fibers such as polypropylene, polyethylene and polyester can be selected.
　前記バッグ本体の形状については、袋状を呈するものであればよく、特に制限はない。
　前記形状としては、例えば、三角錐状、六面体状などの多面体状、円柱状の他、平面視正方形状や平面視長方形状などの平面視矩形状、平面視三角形状などの扁平状などが挙げられる。 The shape of the bag body may be any as long as it has a bag shape, and is not particularly limited.
Examples of the shape include a polyhedron such as a triangular pyramid and a hexahedron, a columnar shape, a rectangular shape in a plan view such as a square shape in a plan view and a rectangular shape in a plan view, and a flat shape such as a triangle shape in a plan view. Be done.
　また、前記バッグ本体の大きさや、厚さ、容量については、封入されるコーヒー粉末の量などに応じて、適宜選択することができる。 Further, the size, thickness, and capacity of the bag body can be appropriately selected according to the amount of coffee powder to be enclosed.
　前記コーヒー粉末については、特に制限はなく、焙煎されたコーヒー豆を粉砕して得られる、いわゆる一次粉砕物（一次粉砕粉末）を使用することができる。
　前記コーヒー粉末としては、好ましくは圧扁処理したコーヒー粉末を含むもの（前記一次粉砕物の一部を圧扁処理したコーヒー粉末に置換したもの）、より好ましくは圧扁処理したコーヒー粉末だけで構成されたものが選択される。 The coffee powder is not particularly limited, and a so-called primary crushed product (primary crushed powder) obtained by crushing roasted coffee beans can be used.
The coffee powder preferably contains the coffee powder that has been subjected to the compaction treatment (a part of the primary pulverized product is replaced with the coffee powder that has been the compaction treatment), and more preferably consists of only the coffee powder that has been the compaction treatment. The one that has been selected is selected.
　前記コーヒー粉末の圧扁処理の方法については、特に限定されないが、例えば、コーヒー生豆を焙煎機にて焙煎し、ついで焙煎コーヒー豆を粉砕機にて粉砕して一次粉砕粉末を得た後に、必要に応じて、適宜、その水分量や流量などを調整して圧扁処理を行うことができる。
　より具体的には、前記圧扁処理を、図２に示すように、前記得られた一次粉砕粉末を、所定の間隔を存して配置される一対のロール間（ロール間隙）に通過させて行うことができる。
　その際、前記ロール間隙（ロール間の距離）が狭いほど、一次粉砕粉末がより強く押圧されるため、コーヒー粉末は強くつぶされることになり、その結果、高い濃度のコーヒー液が抽出される傾向にあるが、微粉末の発生量が増加する傾向にある。
　したがって、前記圧扁処理の際のロール間隙を狭くしすぎると、微粉末の量が多くなり、バッグ本体において目詰まりが発生しやすい傾向にあるので、適切な間隙で圧扁処理することが好ましい。
　そこで、前記ロール間の距離としては、好ましくは０．３０ｍｍ以下、より好ましくは０．０５ｍｍ～０．３０ｍｍが選択される。
　前記ロール間の距離が０．０５ｍｍ未満の場合には、微粉末を多く含むコーヒー粉末が含まれやすい傾向にある。 The method for flattening the coffee powder is not particularly limited, but for example, green coffee beans are roasted in a roasting machine, and then the roasted coffee beans are crushed in a crusher to obtain a primary crushed powder. After that, the flattening treatment can be performed by appropriately adjusting the water content, the flow rate, and the like, if necessary.
More specifically, as shown in FIG. 2, the flattening treatment is carried out by passing the obtained primary pulverized powder between a pair of rolls (roll gaps) arranged at predetermined intervals. It can be carried out.
At that time, as the roll gap (distance between rolls) is narrower, the primary crushed powder is pressed more strongly, so that the coffee powder is strongly crushed, and as a result, a high concentration coffee liquid tends to be extracted. However, the amount of fine powder generated tends to increase.
Therefore, if the roll gap during the compaction treatment is made too narrow, the amount of fine powder increases and clogging tends to occur in the bag body. Therefore, it is preferable to perform the compaction treatment with an appropriate gap. ..
Therefore, as the distance between the rolls, preferably 0.30 mm or less, more preferably 0.05 mm to 0.30 mm is selected.
When the distance between the rolls is less than 0.05 mm, coffee powder containing a large amount of fine powder tends to be contained.
　ここで、この発明のコーヒーバッグ、すなわちバッグ本体と、前記バッグ本体に封入されるコーヒー粉末と、で構成されるコーヒーバッグにおいて、前記コーヒー粉末として、その少なくとも一部に圧扁処理したコーヒー粉末を使用した場合の抽出性の向上のメカニズムについて検討した。 Here, in a coffee bag composed of the coffee bag of the present invention, that is, a bag body and a coffee powder enclosed in the bag body, at least a part of the coffee powder is subjected to a compaction treatment as the coffee powder. The mechanism for improving extractability when used was investigated.
　発明者は研究の過程で、前記圧扁処理されたコーヒー粉末は、図５に示すように、フレーク状のもので、前記圧扁処理により、コーヒー粉末の組織が壊れ、更に湯との接触面積が増加するので、これに含まれる可溶化成分がドリップされやすく、かつ前記バッグ本体を通過しやすいことを見出した。
　すなわち、前記圧扁処理されたコーヒー粉末は、きわめて優れた抽出性を有する。
　したがって、この発明のコーヒーバッグにおいて、前記コーヒー粉末を使用すれば、抽出性、特に抽出速度を速める作用効果が向上するので、前記バッグ本体からの、短時間で適当な濃度のコーヒー液の抽出が可能となる。加えて、前記コーヒー粉末として、その少なくとも一部に圧扁処理したコーヒー粉末を使用することでも同様の効果が得られる。
　このメカニズムにより、きわめて優れた抽出性が発揮されているものと考えられる。
　よって、前記圧扁処理したコーヒー粉末はきわめて優れた抽出性を有するので、前記圧扁処理されたコーヒー粉末といわゆる通常の（一次粉砕された）コーヒー粉末を適宜混合して使用することにより、短時間で適当な濃度のコーヒー液を抽出する作用効果と、微粉末の発生を防止又は抑制する作用効果の両方を同時に発揮することが可能になり、それぞれの特徴を活かしたコーヒーバッグを提供することが可能になる。
　なお、前記圧扁処理されたコーヒー粉末は微粉末を多く含むものであるが、この発明においては、前記バッグ本体が特定の通気度を有するように構成されているので、前記バッグ本体は微粉末の目詰まりによる閉塞を起こすことがない。 In the process of research by the inventor, the coffee powder subjected to the compaction treatment was in the form of flakes as shown in FIG. 5, and the compaction treatment broke the structure of the coffee powder and further contacted the area with hot water. It has been found that the solubilizing component contained therein is easily drip and easily passes through the bag body.
That is, the compacted coffee powder has extremely excellent extractability.
Therefore, in the coffee bag of the present invention, if the coffee powder is used, the extractability, particularly the effect of accelerating the extraction speed, is improved, so that the coffee liquid having an appropriate concentration can be extracted from the bag body in a short time. It will be possible. In addition, the same effect can be obtained by using at least a part of the coffee powder that has been subjected to compression treatment.
It is considered that extremely excellent extractability is exhibited by this mechanism.
Therefore, since the coffee powder that has been subjected to the compaction treatment has extremely excellent extractability, it is possible to shorten the coffee powder by using the compaction-treated coffee powder and a so-called ordinary (primary crushed) coffee powder as an appropriate mixture. It is possible to simultaneously exert both the effect of extracting coffee liquid of an appropriate concentration in time and the effect of preventing or suppressing the generation of fine powder, and to provide a coffee bag that makes the best use of each characteristic. Becomes possible.
The coffee powder that has been subjected to the compaction treatment contains a large amount of fine powder. However, in the present invention, the bag body is configured to have a specific air permeability, so that the bag body is a fine powder. Does not cause blockage due to clogging.
　前記圧扁処理については、好ましくは、得られた圧扁処理コーヒー粉末の粒子の圧扁指数が３．０以上、より好ましくは３．２以上となるように行われる。
　ここで、圧扁指数は、下記式（２）から求めることができる。
　圧扁指数＝コーヒー粉末粒子の平均直径（μｍ）／コーヒー粉末粒子の平均高さ（μｍ）　（２）
　なお、前記コーヒー粉末粒子の直径及び高さは、例えば、電子顕微鏡（ＳＥＭ）や画像処理装置など公知の方法を用いて測定することができる。 The compaction treatment is preferably performed so that the compaction index of the particles of the compaction-treated coffee powder obtained is 3.0 or more, more preferably 3.2 or more.
Here, the compression index can be obtained from the following equation (2).
Compaction index = average diameter of coffee powder particles (μm) / average height of coffee powder particles (μm) (2)
The diameter and height of the coffee powder particles can be measured by using a known method such as an electron microscope (SEM) or an image processing device.
　なお、前記コーヒー粉末の前記バッグ本体への充填量については、選択されるバッグ本体の大きさやコーヒー粉末の粒径などに応じて選択すればよく、特に制限はない。
　例えば、前記バッグ本体に、コーヒー粉末を、通常の一杯分の分量で充填することができる。
　なお、この実施例において、バッグ本体（サイズ：縦７０ｍｍ×横６０ｍｍ）内には、前記コーヒー粉末が約８ｇ封入されている。
　したがって、この発明によれば、従来、通常の一杯分の分量のコーヒー粉末（一次粉砕物）として約１０ｇのものが必要とされていたところ、前記コーヒー粉末を圧扁処理されたものだけで構成する場合には、バッグ本体内への封入量はより少量で済むので、より低コストでコーヒーバッグを提供することができる。 The amount of the coffee powder filled in the bag body may be selected according to the size of the bag body to be selected, the particle size of the coffee powder, and the like, and is not particularly limited.
For example, the bag body can be filled with coffee powder in a normal serving amount.
In this embodiment, about 8 g of the coffee powder is sealed in the bag body (size: length 70 mm × width 60 mm).
Therefore, according to the present invention, conventionally, about 10 g of coffee powder (primary crushed product) for a normal cup is required, but the coffee powder is composed only of a compacted coffee powder. In this case, the amount of coffee to be sealed in the bag body is smaller, so that the coffee bag can be provided at a lower cost.
　かかるコーヒーバッグ１は、例えば、図１に示すように、これを構成するバッグ本体２にコーヒー粉末３を封入し、所定の位置に吊り紐（下げ紐）４の一端側を取り付け、この吊り紐４の他端側に摘み片５を取り付けて、構成することができる。 In such a coffee bag 1, for example, as shown in FIG. 1, coffee powder 3 is sealed in a bag body 2 constituting the coffee bag 1, and one end side of a hanging string (hanging string) 4 is attached to a predetermined position, and the hanging string is attached. A picking piece 5 can be attached to the other end side of the 4 to form a structure.
　かかる構成のコーヒーバッグ１は、これをカップなどの容器に入れ、所定の温度の熱湯を注ぎ、所定の時間浸漬させた後、適宜上下に振とうさせるだけで、適当な濃度のコーヒー液を抽出することができるので、コーヒー液の抽出作業は、極めて簡単である。
  The coffee bag 1 having such a configuration is extracted by simply putting it in a container such as a cup, pouring hot water at a predetermined temperature, immersing it for a predetermined time, and then shaking it up and down as appropriate. The coffee liquor extraction operation is extremely simple.
　以下に、実施例を挙げて、この発明にかかるコーヒーバッグを詳細に説明する。
　なお、この発明は、これらの実施例により制限されるものではない。 Hereinafter, the coffee bag according to the present invention will be described in detail with reference to examples.
The present invention is not limited to these examples.
　［製造例１～３］
　ロール間の距離（ロール間隙）を、下記表１に示される値に設定して、下記製造方法に従い、各種の圧扁処理されたフレーク状のコーヒー粉末を得た。 [Manufacturing Examples 1 to 3]
The distance between the rolls (roll gap) was set to the value shown in Table 1 below, and various compaction-treated flaky coffee powders were obtained according to the following production method.
　＜製造方法＞
　コーヒー生豆を焙煎機で焙煎して、焙煎コーヒー豆を得た。
　前記得られた焙煎コーヒー豆を粉砕機で粉砕して得られる一次粉砕粉末を、圧扁指数が３．０以上になるよう所定のロール間隙の一対のロール間に通過させて、圧扁処理されたフレーク状のコーヒー粉末を得た。
　なお、圧扁指数については、下記測定方法に基づき測定したコーヒー粉末粒子の平均直径と平均高さを利用し、下記式（３）に基づき算出した。
　圧扁指数＝コーヒー粉末粒子の平均直径（μｍ）／コーヒー粉末粒子の平均高さ（μｍ）　　（３）
　その結果を、表１に示す。 <Manufacturing method>
Raw coffee beans were roasted in a roasting machine to obtain roasted coffee beans.
The primary crushed powder obtained by crushing the obtained roasted coffee beans with a crusher is passed between a pair of rolls having a predetermined roll gap so that the compaction index is 3.0 or more, and the compaction treatment is performed. A flaky coffee powder was obtained.
The compression index was calculated based on the following formula (3) using the average diameter and average height of coffee powder particles measured based on the following measurement method.
Compaction index = average diameter of coffee powder particles (μm) / average height of coffee powder particles (μm) (3)
The results are shown in Table 1.
　＜コーヒー粉末粒子の平均直径の測定方法＞
　スライドグラスの端に、厚さ約２．５ｍｍの基準となるシートを貼付した。
　このスライドグラスの上に、適量（約０．０２ｇ）のコーヒー粉末を載せて適度に平らに均して試料を作成した。
　得られた試料をマイクロスコープ（キーエンス社製，ＶＨＸ－５０００）で撮影し、自動計算機能を利用してコーヒー粉末３０点について面積を計測し、その平均値を算出した。
　算出された面積に基づき、コーヒー粉末が平面視円形状を有するものであるとみなして、直径を算出した。 <Measuring method of average diameter of coffee powder particles>
A reference sheet having a thickness of about 2.5 mm was attached to the edge of the slide glass.
An appropriate amount (about 0.02 g) of coffee powder was placed on this slide glass and leveled appropriately to prepare a sample.
The obtained sample was photographed with a microscope (manufactured by KEYENCE, VHX-5000), the area of 30 coffee powders was measured using an automatic calculation function, and the average value was calculated.
Based on the calculated area, the diameter was calculated assuming that the coffee powder had a circular shape in a plan view.
　＜コーヒー粉末粒子の平均高さの測定方法＞
　スライドグラスの端に、厚さ約２．５ｍｍの基準となるシートを貼付した。
　このスライドグラスの上に、適量（約０．０２ｇ）のコーヒー粉末を載せて適度に平らに均して試料を作成した。
　得られた試料をマイクロスコープ（キーエンス社製，ＶＨＸ－５０００）で撮影し、図３に示すように、「ライブ深度合成」の「高さ／カラー」機能を利用して、映像を高さ毎に色分けした。
　次いで、色分けした画像について、「色抽出／色交差」機能を利用して、最も高い部分（基準シート貼付部分）と最も低い部分（スライドガラス表面）の差から、色と高さの対応関係を計測した。
　得られた結果に基づき、全試料中、最も高さが高い試料から最も低い部分（スライドガラス表面）までの高さを１０段階に分割し、それぞれの段階毎に面積を測定した。
　得られた結果に基づき、図４に示すヒストグラムを作成し、各段階の高さの中央値を各段階の高さをみなして、１０段階毎の高さと各段階の面積率に基づき、コーヒー粉末の平均高さを算出した。 <Measuring method of average height of coffee powder particles>
A reference sheet having a thickness of about 2.5 mm was attached to the edge of the slide glass.
An appropriate amount (about 0.02 g) of coffee powder was placed on this slide glass and leveled appropriately to prepare a sample.
The obtained sample was photographed with a microscope (manufactured by KEYENCE, VHX-5000), and as shown in FIG. 3, the "height / color" function of "live depth synthesis" was used to image each height. Color-coded into.
Next, for the color-coded image, use the "color extraction / color crossing" function to determine the correspondence between color and height from the difference between the highest part (reference sheet pasted part) and the lowest part (slide glass surface). I measured it.
Based on the obtained results, the height from the highest sample to the lowest part (slide glass surface) among all the samples was divided into 10 steps, and the area was measured for each step.
Based on the obtained results, the histogram shown in FIG. 4 is created, the median height of each step is regarded as the height of each step, and the coffee powder is based on the height of every 10 steps and the area ratio of each step. The average height of was calculated.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［製造例４］
　コーヒー生豆を焙煎機で焙煎して得られた焙煎コーヒー豆を、粉砕機で粉砕して、コーヒー豆の一次粉砕粉末を製造した。
　なお、コーヒー粉末粒子の平均直径（μｍ）及びコーヒー粉末粒子の平均高さ（μｍ）については、上記製造例１における測定方法と同様の方法によって測定した。
　その結果を、表２に示す。 [Manufacturing Example 4]
The roasted coffee beans obtained by roasting green coffee beans with a roasting machine were crushed with a crusher to produce a primary crushed powder of coffee beans.
The average diameter (μm) of the coffee powder particles and the average height (μm) of the coffee powder particles were measured by the same method as the measurement method in Production Example 1 above.
The results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［試験例１］各種コーヒー粉末から抽出されるコーヒー液の濃度の確認
　上記製造例１～４において得られたコーヒー粉末を用いて、下記製造方法に基づいてコーヒーバッグを作成し、各コーヒーバッグについて、下記抽出方法に基づき抽出を行い、抽出されたコーヒー液のＢｒｉｘ％を屈折計（（株）アタゴ社製，ＲＸ－５０００ｉ）により測定することによって、コーヒー液の濃度の評価を行った。
　その結果を、表４及び図６に示す。 [Test Example 1] Confirmation of Concentration of Coffee Liquid Extracted from Various Coffee Powders Using the coffee powders obtained in Production Examples 1 to 4, coffee bags were prepared based on the following production methods, and each coffee bag was prepared. , Extraction was performed based on the following extraction method, and the concentration of the coffee liquor was evaluated by measuring the Brix% of the extracted coffee liquor with a refraction meter (RX-5000i, manufactured by Atago Co., Ltd.).
The results are shown in Table 4 and FIG.
　＜製造方法＞
　下記表３に示される各種不織布を用いて、図１に示される平面視長方形状のバッグ本体（縦７０ｍｍ×横６０ｍｍ）を形成し、このバッグ本体内に、各種コーヒー粉末８ｇを封入して、コーヒーバッグを得た。 <Manufacturing method>
Using the various non-woven fabrics shown in Table 3 below, a rectangular bag body (length 70 mm × width 60 mm) shown in FIG. 1 is formed, and 8 g of various coffee powders are sealed in the bag body. I got a coffee bag.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　＜抽出方法＞
　マグカップ（容量１７０ｍＬ）に、コーヒーバッグを入れ、所定の温度の熱湯１４０ｍＬを注いだ後、３０秒間静置して熱湯に馴染ませた。
　その後、コーヒーバッグを１秒間に１回の割合で１０回上下に振とうさせることによって、コーヒー液を抽出した。 <Extraction method>
A coffee bag was placed in a mug (capacity 170 mL), 140 mL of boiling water at a predetermined temperature was poured, and then the coffee bag was allowed to stand for 30 seconds to be acclimatized to the boiling water.
Then, the coffee liquor was extracted by shaking the coffee bag up and down 10 times at a rate of once per second.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　＜結　果＞
　コーヒーの飲用可能な最低限度の濃度は、Ｂｒｉｘ％値で０．７４とするのが一般的である。
　表４及び図６から、製造例１～３において得られたコーヒー粉末が封入されたコーヒーバッグから抽出されたコーヒー液はいずれも適当な濃度を有していた。
　しかも、これらのコーヒー液は、いずれも、製造例４において得られたコーヒー粉末が封入されたコーヒーバッグから抽出されたコーヒー液よりも高い濃度を有していた。
　したがって、この発明のコーヒーバッグは、圧扁処理に際して、焙煎コーヒー豆の一次粉砕粉末をロール間隙０．３ｍｍ以下の一対のロール間に通過させることで、短時間、特に４０秒間で、適当な濃度のコーヒー液を簡単に抽出することができることが分かる。
　特に、製造例１～３において得られたコーヒー粉末を使用した場合の結果から、圧扁処理の際のロール間隙が狭いほど、高い濃度のコーヒー液が抽出されることがわかる。
　したがって、この発明においては、圧扁処理の際のロール間隙を比較的狭くすることで、コーヒー粉末をより強く押しつぶし、その結果、コーヒー粉末を、湯が浸透しやすい状態にしているので、短時間で、適当な濃度のコーヒー液が簡単に抽出されることは明らかである。 <Results>
The minimum drinkable concentration of coffee is generally a Brix% value of 0.74.
From Table 4 and FIG. 6, the coffee liquids extracted from the coffee bags in which the coffee powders obtained in Production Examples 1 to 3 were sealed had appropriate concentrations.
Moreover, all of these coffee liquids had a higher concentration than the coffee liquids extracted from the coffee bag in which the coffee powder obtained in Production Example 4 was sealed.
Therefore, the coffee bag of the present invention is suitable for a short time, particularly 40 seconds, by passing the primary crushed powder of roasted coffee beans between a pair of rolls having a roll gap of 0.3 mm or less during the compaction treatment. It can be seen that the coffee liquor having a high concentration can be easily extracted.
In particular, from the results when the coffee powders obtained in Production Examples 1 to 3 are used, it can be seen that the narrower the roll gap during the compaction treatment, the higher the concentration of coffee liquid is extracted.
Therefore, in the present invention, by making the roll gap during the compaction treatment relatively narrow, the coffee powder is crushed more strongly, and as a result, the coffee powder is in a state where hot water easily permeates, so that the coffee powder can be easily permeated for a short time. It is clear that coffee liquor of appropriate concentration can be easily extracted.
　［実施例１～１４並びに比較例１～６］
　下記表５のシート材の構成材料の欄に示される各種構成材料からなるシート材を用いて、図１に示される平面視長方形状のバッグ本体（縦７０ｍｍ×横６０ｍｍ）を形成し、このバッグ本体内に、下記表５のコーヒー粉末の欄に示されたコーヒー粉末８ｇを封入して、コーヒーバッグを得た。 [Examples 1 to 14 and Comparative Examples 1 to 6]
Using the sheet material made of various constituent materials shown in the column of the constituent materials of the sheet material in Table 5 below, a rectangular bag body (length 70 mm × width 60 mm) shown in FIG. 1 is formed, and this bag is formed. A coffee bag was obtained by encapsulating 8 g of the coffee powder shown in the column of coffee powder in Table 5 below in the main body.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　［実施例１５～２１及び比較例７～９］
　実施例１において使用したコーヒー粉末に代えて、上記製造例４で得られたコーヒー粉末Ｄを使用し、実施例１において使用した構成材料に代えて、下記表７のシート材の構成材料の欄に示された構成材料を使用すること以外は、実施例１と同様の方法によって、コーヒーバッグを製造した。 [Examples 15 to 21 and Comparative Examples 7 to 9]
Instead of the coffee powder used in Example 1, the coffee powder D obtained in Production Example 4 was used, and instead of the constituent material used in Example 1, the column of constituent materials of the sheet material in Table 7 below was used. A coffee bag was produced by the same method as in Example 1 except that the constituent materials shown in the above were used.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　［試験例２］コーヒー液の濃度の評価
　上記実施例１～２１及び比較例１～９において得られたコーヒーバッグについて、試験例１における抽出方法と同様の方法に基づき抽出を行い、抽出されたコーヒー液のＢｒｉｘ％を屈折計（（株）アタゴ社製，ＲＸ－５０００ｉ）により測定することによって、コーヒー液の濃度の評価を行った。
　なお、コーヒーの飲用可能な最低限度の濃度は、Ｂｒｉｘ％値で０．７４とするのが一般的であることから、Ｂｒｉｘ％値が０．７４であるコーヒー液を適当な濃度を有するものとした。
　その結果を表８及び図７に示す。 [Test Example 2] Evaluation of coffee liquor concentration The coffee bags obtained in Examples 1 to 21 and Comparative Examples 1 to 9 were extracted based on the same method as the extraction method in Test Example 1. The concentration of the coffee liquor was evaluated by measuring the Brix% of the coffee liquor with a refractometer (RX-5000i, manufactured by Atago Co., Ltd.).
Since the minimum drinkable concentration of coffee is generally 0.74 in Brix% value, it is assumed that the coffee liquid having a Brix% value of 0.74 has an appropriate concentration. did.
The results are shown in Table 8 and FIG.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　＜結　果＞
　表８及び図７から、実施例１～２１において得られたコーヒーバッグから抽出されたコーヒー液は、コーヒー液の抽出時間が４０秒間であっても、いずれも適当な濃度を有していた。
　したがって、この発明のコーヒーバッグによれば、短時間、特に４０秒間で、適当な濃度のコーヒー液を簡単に抽出することができることが分かる。
　特に、実施例１～１２において得られたコーヒーバッグから抽出されたコーヒー液は、実施例１５～２０において得られたコーヒーバッグから抽出されたコーヒー液よりも高い濃度を有しており、コーヒー液の抽出時間が４０秒間程度であっても、より適当な濃度のコーヒー液が得られた。
　したがって、この発明のコーヒーバッグにおいて、微粉による目詰まりが起きないか又は抑制され、かつその抽出性が優れているのは、バッグ本体として通気度が１３０ｃｃ／ｃｍ２・ｓｅｃ以上のものを選択し、さらに、バッグ本体に封入されるコーヒー粉末として、圧扁処理されたコーヒー粉末を選択したことによるものであることが分かる。 <Results>
From Table 8 and FIG. 7, the coffee liquids extracted from the coffee bags obtained in Examples 1 to 21 all had appropriate concentrations even when the coffee liquid extraction time was 40 seconds.
Therefore, according to the coffee bag of the present invention, it can be seen that a coffee liquor having an appropriate concentration can be easily extracted in a short time, particularly 40 seconds.
In particular, the coffee liquid extracted from the coffee bags obtained in Examples 1 to 12 has a higher concentration than the coffee liquid extracted from the coffee bags obtained in Examples 15 to 20, and the coffee liquid has a higher concentration. Even if the extraction time was about 40 seconds, a coffee liquor having a more appropriate concentration was obtained.
Therefore, in the coffee bag of the present invention, clogging due to fine powder is not caused or suppressed, and the coffee bag having excellent extractability is selected as a bag body having a breathability of 130 cc / cm 2 · sec or more. Furthermore, it can be seen that this is because the coffee powder that has been subjected to the compaction treatment is selected as the coffee powder to be sealed in the bag body.
　［試験例３］微粉発生の度合いの評価
　上記実施例１～２１並びに比較例１～９において得られたコーヒーバッグから抽出されたコーヒー液について、これに含まれる微粉の量を下記測定方法に基づき測定し、微粉発生の度合いの評価を行った。
　なお、微粉発生の度合いについては、下記基準微粉量の測定方法によって測定した微粉量（基準微粉量）を１としたときの、前記抽出されたコーヒー液（実施例又は比較例）に含まれる微粉量の割合として算出した。
　その結果を、表９及び図８に示す。 [Test Example 3] Evaluation of the degree of fine powder generation With respect to the coffee liquid extracted from the coffee bags obtained in Examples 1 to 21 and Comparative Examples 1 to 9, the amount of fine powder contained therein is measured based on the following measurement method. The measurement was performed and the degree of fine powder generation was evaluated.
Regarding the degree of fine powder generation, the fine powder contained in the extracted coffee liquid (Example or Comparative Example) when the amount of fine powder (reference fine powder amount) measured by the following standard fine powder amount measurement method is set to 1. Calculated as a percentage of the amount.
The results are shown in Table 9 and FIG.
　＜コーヒー液微粉量の測定方法＞
　抽出されたコーヒー液全量を、ろ紙（保持粒子径５μｍ）を用いて吸引ろ過し、分離された微粉の乾燥質量を微粉量として算出した。 <Measurement method for the amount of fine coffee liquid>
The total amount of the extracted coffee liquid was suction-filtered using a filter paper (holding particle size 5 μm), and the dry mass of the separated fine powder was calculated as the amount of fine powder.
　＜基準微粉量の測定方法＞
　焙煎コーヒー豆を、粗挽きミル（Ｄｉｔｔｉｎｇ社製，Ｋ－８０４ＬＡＢ）を用いてダイヤル１０で粉砕して焙煎コーヒー粉末を得た。
　得られた焙煎コーヒー粉末５０ｇについて、フレンチプレス抽出器（１．０リットル，ＢＯＤＵＭ社製）を用いて８００ｃｃの湯で４分間抽出を行った。
　得られたコーヒー液を、フレンチプレス抽出器が備える５０メッシュ、目開き３３０μｍのフィルターでろ過し、得られた微粉の乾燥質量から、コーヒー粉末量８ｇあたりの微粉量を算出し、これを基準微粉量とした。 <Measuring method of standard fine powder amount>
The roasted coffee beans were pulverized with a dial 10 using a coarsely ground mill (K-804LAB manufactured by Ditting Co., Ltd.) to obtain roasted coffee powder.
50 g of the obtained roasted coffee powder was extracted with 800 cc of hot water using a French press extractor (1.0 liter, manufactured by BODUM) for 4 minutes.
The obtained coffee liquor is filtered with a filter of 50 mesh and 330 μm opening provided in a French press extractor, and the amount of fine powder per 8 g of coffee powder is calculated from the dry mass of the obtained fine powder, and this is used as the reference fine powder. The amount was taken.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　＜結　果＞
　表９及び図８から、実施例１～１１及び１５～２０において得られたコーヒーバッグから抽出されたコーヒー液では、いずれも微粉の発生が、フレンチプレス抽出器によるコーヒー抽出の場合よりも低かった。
　以上のことから、この発明のコーヒーバッグにおいて、コーヒー液の抽出に際して、コーヒーの微粉の発生が抑制されたのは、バッグ本体の通気度を５７５ｃｃ／ｃｍ２・ｓｅｃ以下にしたことによるものであることは、明らかである。
　さらに、実施例７～１２において得られたコーヒーバッグから抽出されたコーヒー液は、実施例１～６において得られたコーヒーバッグから抽出されたコーヒー液よりも、微粉末の発生量が多かったが、適当な濃度のコーヒー液が得られた。
　したがって、圧扁処理の際のロール間隙を狭くしすぎると、微粉末の発生量が増加する傾向にあるが、この発明においては、前記バッグ本体が特定の通気度を有するように構成されているので、前記バッグ本体は微粉末の目詰まりによる閉塞を起こすことがなく、より適当な濃度のコーヒー液が得られることは明らかである。 <Results>
From Table 9 and FIG. 8, in the coffee liquids extracted from the coffee bags obtained in Examples 1 to 11 and 15 to 20, the generation of fine powder was lower than that in the case of coffee extraction by the French press extractor. ..
From the above, in the coffee bag of the present invention, the generation of fine coffee powder was suppressed during the extraction of the coffee liquid because the air permeability of the bag body was set to 575 cc / cm 2 · sec or less. That is clear.
Further, the coffee liquor extracted from the coffee bags obtained in Examples 7 to 12 generated a larger amount of fine powder than the coffee liquor extracted from the coffee bags obtained in Examples 1 to 6. , A coffee liquor of appropriate concentration was obtained.
Therefore, if the roll gap during the crimping treatment is made too narrow, the amount of fine powder generated tends to increase. However, in the present invention, the bag body is configured to have a specific air permeability. Therefore, it is clear that the bag body does not cause clogging due to clogging of fine powder, and a coffee liquid having a more appropriate concentration can be obtained.
　この発明にかかるコーヒーバッグは、所望の容器に入れ、所定の温度の熱湯を注ぎ、所定の時間浸漬させた後、適宜上下に振とうさせるだけで簡単に、適当な濃度のコーヒー液を、短時間で抽出することを可能にするものである。
　したがって、特に食品業界において幅広く利用することができるものである。
  The coffee bag according to the present invention is placed in a desired container, poured with boiling water at a predetermined temperature, soaked for a predetermined time, and then shaken up and down as appropriate to easily brew a coffee liquor having an appropriate concentration. It makes it possible to extract in time.
Therefore, it can be widely used especially in the food industry.
　１　　　　　コーヒーバッグ
　２　　　　　バッグ本体
　３　　　　　コーヒー粉末
　４　　　　　吊り紐（下げ紐）
　５　　　　　摘み片 1 Coffee bag 2 Bag body 3 Coffee powder 4 Hanging string (hanging string)
5 Picked pieces

Claims (9)

  1. 　所要の大きさのシート材で構成される袋状のバッグ本体と、前記バッグ本体に封入されるコーヒー粉末と、で構成され、
    　前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものであること
    を特徴とするコーヒーバッグ。     It is composed of a bag-shaped bag body made of a sheet material of a required size and coffee powder enclosed in the bag body.
    The bag body is a coffee bag having a breathability of 130 cc / cm for 2 · sec or more.
  2. 　前記バッグ本体は、
    　通気度１３０ｃｃ／ｃｍ２・ｓｅｃ～５７５ｃｃ／ｃｍ２・ｓｅｃを有するものであること
    を特徴とする請求項１に記載のコーヒーバッグ。     The bag body
    Coffee bag according to claim 1, characterized in that those having a permeability 130cc / cm 2 · sec ~ 575cc / cm 2 · sec.
  3. 　前記コーヒー粉末は、
    　圧扁処理されたコーヒー粉末を含むものであること
    を特徴とする請求項１又は２に記載のコーヒーバッグ。     The coffee powder is
    The coffee bag according to claim 1 or 2, wherein the coffee powder is subjected to a compaction treatment.
  4. 　前記圧扁処理されたコーヒー粉末は、
    　コーヒー豆の一次粉砕物を、ロール間隙０．３０ｍｍ以下の一対のロール間に通過させて圧扁処理することにより得られること
    を特徴とする請求項３に記載のコーヒーバッグ。     The compacted coffee powder is
    The coffee bag according to claim 3, wherein the primary ground coffee beans are passed between a pair of rolls having a roll gap of 0.30 mm or less and subjected to a compaction treatment.
  5. 　前記圧扁処理されたコーヒー粉末は、
    　圧扁指数３．０以上を有する粒子で構成されていること
    を特徴とする請求項３に記載のコーヒーバッグ。     The compacted coffee powder is
    The coffee bag according to claim 3, wherein the coffee bag is composed of particles having a compaction index of 3.0 or more.
  6. 　前記シート材は、
    　不織布で構成されたものであること
    を特徴とする請求項１～５のいずれかに記載のコーヒーバッグ。     The sheet material is
    The coffee bag according to any one of claims 1 to 5, wherein the coffee bag is made of a non-woven fabric.
  7. 　焙煎されたコーヒー豆を粉砕して、焙煎コーヒー豆の一次粉砕物を得る工程（イ）と、
    　前記工程（イ）で得られた一次粉砕物からなるコーヒー粉末を、所要の大きさのシート材で構成される袋状のバッグ本体に充填する工程（ロ）
    を含み、
    　前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものであること
    を特徴とするコーヒーバッグの製造方法。     The process of crushing roasted coffee beans to obtain the primary crushed product of roasted coffee beans (a),
    A step (b) of filling a bag-shaped bag body made of a sheet material of a required size with coffee powder made of the primary crushed product obtained in the above step (a).
    Including
    A method for producing a coffee bag, wherein the bag body has a breathability of 130 cc / cm for 2 · sec or more.
  8. 　焙煎されたコーヒー豆を粉砕して得られる焙煎コーヒー豆の一次粉砕物を、所定の間隔を存して配置される一対のロール間に通過させることを含む圧扁処理によって、圧扁処理されたコーヒー粉末を得る工程（ハ）と、
    　前記工程（ハ）で得られたコーヒー粉末を、所要の大きさのシート材で構成される袋状のバッグ本体に充填する工程（ニ）
    を含み、
    　前記バッグ本体は、通気度１３０ｃｃ／ｃｍ２・ｓｅｃ以上を有するものであること
    を特徴とするコーヒーバッグの製造方法。     Clamping treatment by compaction treatment, which involves passing a primary pulverized product of roasted coffee beans obtained by crushing roasted coffee beans between a pair of rolls arranged at predetermined intervals. The process of obtaining the roasted coffee powder (c) and
    Step (d) of filling the bag-shaped bag body composed of a sheet material of a required size with the coffee powder obtained in the above step (c).
    Including
    A method for producing a coffee bag, wherein the bag body has a breathability of 130 cc / cm for 2 · sec or more.
  9. 　前記圧扁処理は、
    　圧扁処理されたコーヒー粉末の粒子が圧扁指数３．０以上を有するものになるよう一対のロール間に通過させるものであること
    を特徴とする請求項８に記載のコーヒーバッグの製造方法。     The compression treatment is
    The method for producing a coffee bag according to claim 8, wherein the coffee powder particles that have been subjected to the compaction treatment are passed between a pair of rolls so as to have a compaction index of 3.0 or more.
PCT/JP2019/049244 2019-12-16 2019-12-16 Coffee bag WO2021124420A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
PCT/JP2019/049244 WO2021124420A1 (en) 2019-12-16 2019-12-16 Coffee bag
JP2021565181A JP7447148B2 (en) 2019-12-16 2019-12-16 coffee bag
CN201980102959.7A CN114828701A (en) 2019-12-16 2019-12-16 Coffee bag

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2019/049244 WO2021124420A1 (en) 2019-12-16 2019-12-16 Coffee bag

Publications (1)

Publication Number Publication Date
WO2021124420A1 true WO2021124420A1 (en) 2021-06-24

Family

ID=76477336

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2019/049244 WO2021124420A1 (en) 2019-12-16 2019-12-16 Coffee bag

Country Status (3)

Country Link
JP (1) JP7447148B2 (en)
CN (1) CN114828701A (en)
WO (1) WO2021124420A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4331696A (en) * 1978-11-06 1982-05-25 The Procter & Gamble Company Extra thin-flaked R & G coffee with structural integrity and increased extractability
JPS63245638A (en) * 1986-12-23 1988-10-12 ワーナー−ランバート・コンパニー Chewing gum composition and its production
JP2003048920A (en) * 2001-06-22 2003-02-21 Rohm & Haas Co Method for preparing strongly acidic cation exchange resin
JP2005342207A (en) * 2004-06-03 2005-12-15 Kuraray Co Ltd Coffee extraction filter medium
JP2014218766A (en) * 2013-05-10 2014-11-20 日本製紙パピリア株式会社 Nonwoven fabric for filter

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1358526A (en) * 1972-02-07 1974-07-03 Procter & Gamble Coffee-brewing packet
SG11201501828UA (en) * 2012-09-14 2015-04-29 Takasago Perfumery Co Ltd Flavouring composition for infusion beverages
JP6059938B2 (en) * 2012-10-01 2017-01-11 オアシス珈琲有限会社 Coffee extraction bag

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4331696A (en) * 1978-11-06 1982-05-25 The Procter & Gamble Company Extra thin-flaked R & G coffee with structural integrity and increased extractability
JPS63245638A (en) * 1986-12-23 1988-10-12 ワーナー−ランバート・コンパニー Chewing gum composition and its production
JP2003048920A (en) * 2001-06-22 2003-02-21 Rohm & Haas Co Method for preparing strongly acidic cation exchange resin
JP2005342207A (en) * 2004-06-03 2005-12-15 Kuraray Co Ltd Coffee extraction filter medium
JP2014218766A (en) * 2013-05-10 2014-11-20 日本製紙パピリア株式会社 Nonwoven fabric for filter

Also Published As

Publication number Publication date
JPWO2021124420A1 (en) 2021-06-24
CN114828701A (en) 2022-07-29
JP7447148B2 (en) 2024-03-11

Similar Documents

Publication Publication Date Title
US3640727A (en) Coffee brewing packet
RU2454872C2 (en) Coffee pods production method and coffee pod for coffee preparation produced by this method
US3607299A (en) Method of making a disposable pouched coffee product
JP5576934B2 (en) Capsule, apparatus and method for preparing a beverage and method for producing the capsule
US8420150B2 (en) Compact plant powder product, method of making same, and use in preparing a hot drink
WO2014082975A1 (en) Single serve capsule for producing a coffee beverage without crema
RU2636347C2 (en) Instant coffee treatment
WO2016025667A1 (en) Truncated gaussian distribution of coffee particles, cartridge assemblies, and uses thereof
US11577274B2 (en) Acid-reducing beverage filter and method of producing same
JP7243991B2 (en) Coffee bean compression block and manufacturing method and manufacturing apparatus for tea bag using the same
WO2021124420A1 (en) Coffee bag
US20070264393A1 (en) Infusion mixture substantially free of fine particulate and a method for making an infusion mixture
JPH06181688A (en) Coffee bag and coffee filter
JP4263948B2 (en) Tea bag for cold water extraction
JP5315776B2 (en) Drip tea bags
JP7109209B2 (en) Processed tea leaf enclosing package and method for producing the same
CN110944919B (en) Pod containing roast and ground coffee for preparing at least a coffee portion of a beverage in a beverage preparation device
RU222557U1 (en) GROUND COFFEE IN A DISPOSABLE INDIVIDUAL BREWING PACKAGE
JPH08299183A (en) Coffee bag
JP2007006818A (en) Coffee bag
JP2009522043A (en) Suspended disposable beverage leach bag
AT309318B (en) Pack for brewing coffee
CN107487552A (en) A kind of drink material and distributor disk for being used to manufacture tea beverage
JPH03212376A (en) Coffee bag
JP2020081490A (en) Coffee filter

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19956279

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2021565181

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19956279

Country of ref document: EP

Kind code of ref document: A1