JPS6020971B2 - coffee bag - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coffee bag with which regular coffee can be easily made.

Conventionally, to make regular coffee, ground coffee beans were placed in a drip, coffee filter, or siphon, and after the coffee liquid was extracted, sweeteners such as sugar and milk were added.

Not only did it take a lot of time to prepare the Gyular coffee, but it was also difficult to dispose of the grounds left after the coffee was extracted. In addition, it is difficult to extract coffee directly from cold water, so in order to make iced coffee, the coffee extract must be cooled after extracting the coffee with boiling water, which is a hassle. This invention was made in view of these inconveniences, and it eliminates the need to add sweeteners or cream, and makes it easier to dispose of coffee grounds after extraction, even if they are crushed in cold water. To provide a coffee bag capable of extracting strong regular coffee in a short time.

In order to achieve this object, the present invention uses a mixture of at least one of a powdered or granulated sweetener and cream, and finely powdered water-soluble active calcium of melted coffee beans.
It is configured to be enclosed in a water-permeable bag. The present invention will be explained below based on the drawings. FIG. 1 is a diagram showing the manufacturing process of the coffee bag according to the present invention, and FIG. 2 is a diagram showing the usage state of this coffee bag.

In FIG. 1, the reference numeral 1 is fine powder of ground coffee beans, 12 is powdered or granulated sugar, a sweetener such as granulated sugar, and 14 is powdered or granulated cream. The cream 14 is made, for example, by a known free-drying method.

These fine coffee powder 10, sweetener 12 and cream 14 are mixed in a predetermined ratio in a mixer 16,
It is thrown into the hopper 18. Since the fine coffee powder 10 itself contains a considerable amount of fat, it tends to harden into dumplings, but when the sweetener 12 and cream 14 are added, the mixture becomes very smooth and has good fluidity.
Therefore, the flow rate of the mixture falling from the hopper 18 can be precisely controlled. In other words, if only the fine coffee powder is placed in the hopper, the fine powder tends to solidify into a dumpling shape, so the fine coffee powder does not fall smoothly from the hopper, but by forming the mixture, the fluidity can be improved. It is. The mixture in the hopper 18 is transferred to the weighing machine 2.
0', weighed in a predetermined space, and sealed into a water-permeable bag 22, for example, a bag made of wax paper, by a filling machine 24. Note that when the bag 22 is sealed, both ends of the thread 26 are fixed to the bag 22 at the same time. The coffee bag thus made is placed by the thread 26 into a cup 28 which has been filled with hot or cold water in advance, and left for a predetermined period of time.

Of course, a coffee bag may be placed in the empty cup 28 in advance and then hot water or cold water may be poured into the empty cup 28. Coffee is extracted through the water-permeable bag 22, and at this time, the sweetener 12 and cream 14 also melt and flow out of the bag 22. As a result, a coffee liquid with a good aroma and desired sweetness and creaminess can be easily prepared without adding sugar or cream afterwards. After coffee has been extracted, the coffee bag can be taken out of the cup 28 and disposed of, thereby saving the effort of disposing of coffee grounds.

Further, in FIG. 1, numeral 30 is water resistant activated calcium.

This active calcium 30 can be obtained by electrolyzing natural calcium such as shellfish shells in a suitable electrolyte. Examples of such active calcium include ``Kaiho Calcium'' commercially available from Kaiho.
(Product name) can be used. The analytical values of an aqueous solution prepared by dissolving 10 minutes of this "Kaiho Calcium" are as follows.

pH 12
．． 5 alkalinity 45.5 milliequivalent C
a20 weave 4 kite c/so Mg
20 0.1 cape/k below Na2
10 Madara female/Yu M
2.1 o/〆C so-
48 o/evening SQ2-
180 3/silicate ion
10 P/or less phosphate ion 1
By mixing this activated calcium 30 with the fine coffee powder 10, etc., it is possible to significantly shorten the coffee extraction time.

That is, this active calcium 30 becomes calcium ions and dissolves well in hot water or cold water, and the action of these calcium ions promotes extraction of coffee. As a result, not only can the extraction time be shortened, but also a coffee liquid with excellent aroma and taste can be obtained, and particularly when extraction is performed with cold water, the excellent effect of significantly shortening the extraction time can be obtained. For example, with a conventional coffee bag that only contains fine coffee powder, it takes 6 to 8 hours to extract it with cold water, but if you add 2 hours of water-soluble active calcium called "Kai Ho Calcium" to 22 hours of coffee powder, With the coffee bag according to the present invention, the coffee could be extracted in about 2 hours even in cold water. Note that this calcium ion is useful for improving the health of the human body, and since the amount of added groups is small, there is no risk of harming human health. As described above, this invention consists of mixing fine coffee powder, at least one of a powdered or granular sweetener and cream, and water-soluble activated calcium, and enclosing this mixture in a water-permeable bag. , the sweetener and cream are eluted at the same time as coffee is extracted, which is convenient because there is no need to add sugar or cream after coffee is extracted.

Furthermore, since the coffee grounds are contained within the bag, they can be easily disposed of, making handling easier. Furthermore, since this mixture has good fluidity, it is convenient to easily and accurately measure and seal the mixture into bags, especially when using an automatic machine. Furthermore, since water-soluble active calcium is mixed, not only can the extraction time be shortened due to the action of calcium ions, but also a coffee liquid with even better taste and aroma can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a manufacturing process diagram of the coffee bag according to the present invention, and FIG. 2 is a diagram showing the state of use. 10... Fine coffee powder, 12... Sweetener, 14.
...Cream, 22...Water permeable bag, 30...Water-removal activated calcium. Figure 1 Tea Figure 2

Claims (1)

[Claims] 1. A coffee bag characterized in that a mixture of at least one of a powdered or granular sweetener and cream, fine powder of roasted coffee beans, and water-soluble activated calcium is sealed in a water-permeable bag.