JP3265213B2 - Beverage production equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage manufacturing apparatus which is used by being incorporated in, for example, a cup-type beverage vending machine.

[0002]

2. Description of the Related Art In recent years, cup-type beverage vending machines have diversified the types of beverages to be sold, and even in beverages of the same system, the flavor and taste have been changed to realize multiple flavors. It responds to user requests.

For example, taking a coffee drink as an example, coffee powder (main raw material) and hot water are supplied into a cup for providing a drink, and the mixture is stirred to produce a standard coffee. And hot water and agitate this to prepare the main beverage, and in parallel with this, whipping raw material (specific raw material) consisting of cream powder and hot water in a mixing bowl, and agitate this to foam Cappuccino coffee (topping beverage) in which the whipped beverage is prepared, and the whipped beverage is poured onto the stirred main beverage in the cup, and the foamed whipped beverage is layered on the main beverage. ), Coffee powder (main raw material) and hot water are supplied into a cup, and the mixture is stirred to prepare a main drink, and at the same time, cream is put in a mixing bowl. A whipped raw material (specified raw material) and hot and cold water are supplied and stirred to prepare a whipped beverage liquid, and the whipped beverage liquid is poured into the stirring main beverage liquid in the cup to form the whipped beverage. Café au lait (shake beverage) where the whipped beverage is mixed into the main beverage
And so on. In any case, when supplying coffee powder (main raw material) and hot water into the cup,
Additives such as sugar and cream are put into the cup as needed.

[0004]

Conventionally, when producing a topping beverage or a shake beverage, first, a main raw material and hot water are supplied into a cup, which is stirred by a stirrer inserted into the cup. Prepare a liquid, and in parallel, supply specific ingredients and hot water into a mixing bowl, stir this to prepare a whipped beverage liquid, and direct this whip beverage liquid to the main beverage liquid in the cup. However, the amount of the main drink is much larger than the amount of the whipped drink. A part of the main drinking liquid overflows from the cup, and if the number of revolutions of the stirrer is reduced according to the supply of hot water to the inside of the cup to avoid this, the stirring efficiency will decrease and the stirring state will be sufficient. Time to get Consuming, resulting in prolonged provision time of the beverage.

[0005] When the whipped beverage prepared in the mixing bowl is supplied into the cup, the whipped beverage is injected into the cup through a passage such as a hose. And it contains a lot of fine bubbles due to foaming, so that its fluidity is low, it takes time to complete the injection when it is poured into the cup through a passage such as a hose, and the whipped beverage is placed in the passage. Part of the liquid adheres and remains.

[0006] Leaving the remaining whipped beverage as it is causes hygiene problems and causes clogging of the passage. Therefore, immediately before the completion of the injection of the whipped beverage, a relatively large amount of washing water is supplied into the passage. Need to be poured.

However, if a large amount of hot and cold water is poured, the time required for the circulation not only prolongs the serving time of the beverage, but also makes the beverage so-called watery, and the taste is reduced.

[0008] If the whipped beverage has a low viscosity and a small number of air bubbles, the distribution thereof can be improved accordingly. However, a whipped beverage consisting essentially of cream or the like has a high viscosity and many bubbles. Ideally, high quality beverages cannot be provided without this.

[0009] When producing a topping beverage in which the whipped beverage is layered on top of the main beverage in the cup, it is ideal that the layer of the whipped beverage is clearly separated from the layer of the main beverage. However, in the related art, the whipped beverage is dropped from the nozzle at the end of the passage derived from the mixing bowl and injected onto the main beverage. There is a drawback that the whipped beverage liquid layer becomes turbid when mixed together.
An object of the present invention is to solve such a conventional problem.

[0010]

According to a first aspect of the present invention, there is provided a main raw material supply means for supplying a main raw material, a specific raw material supply means for supplying a specific raw material, a hot water supply means for supplying hot and cold water, Main beverage preparation means for preparing a main beverage liquid using the main raw material supplied by the main raw material supply means, a cup for providing a beverage, and a vertically movable movable cup capable of stirring the contents supplied in the cup. A stirrer provided with a stirrer, a specific raw material is directly supplied into the cup by the specific raw material supply unit, and hot and cold water is directly supplied by the hot and cold water supply unit, and the stirrer of the stirring unit is driven. By stirring the specific raw material and the hot and cold water with the rotation of, a whipped beverage liquid based on the specific raw material is prepared in the cup, and the main beverage liquid prepared by the main beverage preparation means is poured toward the whipped beverage liquid. A beverage production apparatus characterized by comprising a control means.

[0011] The invention according to claim 2 is that, after a specific raw material and hot water are stirred to prepare a whipped beverage in a cup, the whipped beverage in the cup is added to the main beverage prepared by the main beverage preparation means. A method of manufacturing a topping beverage in which the main beverage liquid enters the lower side of the whipped beverage liquid by injecting the beverage liquid through the nozzle, and the layer of the whipped beverage liquid rides on the layer of the main beverage liquid. 2. The beverage manufacturing device according to 1.

According to a third aspect of the present invention, the nozzle for injecting the main drink is arranged substantially vertically so that the main drink enters the whip drink in the cup almost vertically. 3. The beverage production apparatus according to claim 2, wherein the diameter of the discharge port at the tip of the beverage is smaller than the diameter of the passage on the upstream side of the flow of the main beverage.

[0013] According to a fourth aspect of the present invention, the whipped beverage in the cup is prepared while the specific raw material and the hot water are stirred by the rotation of the stirring device of the stirring means to prepare the whipped beverage in the cup. The beverage manufacturing apparatus according to claim 1, wherein a shake beverage in which the main beverage liquid and the whipped beverage liquid are mixed is produced by injecting the main beverage liquid prepared by the main beverage preparation means into the liquid. is there.

According to a fifth aspect of the present invention, when a specific material and hot water are stirred in a cup by a stirrer of a stirring means to prepare a whipped beverage, the stirrer is rotated at a high speed to rotate the cup. The beverage production apparatus according to claim 4, wherein the agitator is rotated at a low speed when the main beverage liquid is injected into the whipped beverage in the interior.

According to a sixth aspect of the present invention, there is provided a selection means capable of selectively introducing the main ingredient supplied from the main ingredient supply means into either the main beverage preparation means or the cup, The main material is supplied into the cup by the selection means, hot water is further supplied into the cup through the hot water supply means, and the main raw material and the hot water in the cup are stirred by the stirrer of the stirring means to drink the beverage. The beverage production device according to claim 1, wherein the beverage production device can be prepared.

According to a seventh aspect of the present invention, a fixed amount of main raw material and hot water are supplied into a cup, and the fixed main material and hot water in the cup are stirred by a stirrer of stirring means to prepare a beverage. And a means for increasing the supply amount of the main raw material into the cup and a means for reducing the supply amount of hot and cold water as compared with the case of the first preparation pattern and the first cooking pattern. Means for selecting a second preparation pattern for preparing a beverage by increasing the speed at which the main ingredient and hot water in the cup are stirred with the stirring tool of the stirring means. 2. The device according to claim 1, wherein
Or a beverage production apparatus according to 6.

[0017]

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings. FIG. 1 shows a schematic configuration of a beverage manufacturing apparatus provided in a vending machine. In the vending machine, a cup holder 1 constituting cup supply means, canisters 2, 3, 4 constituting specific raw material supply means, canisters 5 constituting main raw material supply means.
6, 7, a water heater 8 constituting a hot and cold water supply means, a mixing bowl 9 and a brewer 10 constituting a main beverage preparation means
Is provided. And canister 6 and brewer 10
In between, a coffee mill 11 for grinding coffee beans is provided, and a delivery hose 12 extends from the brewer 10.

A plurality of cups of various sizes are stored in the cup holder 1, cream powder for a whipped beverage is stored in the canister 2 as a specific raw material, and sugar for addition is stored in the canister 3. Canister 4
A regular cream powder is stored as a main ingredient in the canister 5, regular coffee beans are stored as a main ingredient in the canister 5, and a canister 7 is stored in the canister 5. A cocoa-based powdered material other than a coffee-based material is housed therein as a main material.

A vending machine A is formed in the front of the vending machine, and a deep portion of the vending machine A is a bend position, and the cup stage 13 is waiting at the bend position. The cup stage 13 is supported via a transport mechanism 14, and is transported by the transport mechanism 14 to predetermined positions in the vending machine.

Above the bend position, a stirrer 15 which constitutes a stirring means is provided.
Is provided with a stirrer 17 which is driven by a drive source 16 such as a motor to move up and down and rotate.

The mixing bowl 9 has an outlet 20 at the bottom.
A delivery hose 22 connected to the outlet 20, and the outlet 2 in the bowl body 21.
It is composed of an impeller 23 provided to face 0 and a motor 24 for driving the impeller 23. A nozzle 25 is attached to the distal end of the delivery hose 22, and the nozzle 25 is disposed above the bend position while maintaining a substantially vertical posture. This nozzle 25
As shown in FIG. 2, it is formed in a tapered shape in which the diameter of the base end is large and the diameter of the discharge port 25a at the front end is small.

A nozzle 25 similar to the nozzle 25 is also attached to the tip of the delivery hose 12 led out from the brewer 10, and this nozzle 25 is arranged above the bend position while maintaining a substantially vertical posture. are doing.

A hopper 28 is provided between the mixing bowl 9 and the canister 5 for receiving the coffee powder in the canister 5. This hopper 28
The first discharge port 28a branched into a forked shape at the bottom and the second discharge port 28a
And the second discharge port 28b is inserted into the opening at the upper end of the bowl body 21 in the mixing bowl 9. Inside the hopper 28, there is provided a switching plate 29 as selection means for rotating left and right with the pin 29a as a fulcrum, and the rotating operation of the switching plate 29 causes the coffee powder discharged from the canister 5 to rotate. Is selectively guided to one of the first outlet 28a and the second outlet 28b.

From the water heater 8, solenoid valves 31a, 3
1st, 2nd, 3rd hot water supply hose 3 via 1b, 31c
2a, 32b, and 32c are drawn out, and the first hot water supply hose 32
a is the bowl body 2 of the mixing bowl 9
1, a second hot water supply hose 32b is disposed above the bend position, and a third hot water supply hose 32c is introduced into the brewer 10.

FIG. 2 shows the configuration of the control circuit.
Reference numeral 35 denotes a control unit serving as control means incorporating a microcomputer. The control unit 35 is connected to a plurality of selection buttons 36 for beverage type selection provided on the front of the vending machine. In response to an operation on the selection button 36, a signal thereof is sent to the control unit 35, and based on the input of this signal, the control unit 35 causes the main raw material supply unit, the specific raw material supply unit, the hot water supply unit, the main beverage preparation unit, The stirring means and the selection means are controlled according to a predetermined program.

Next, the operation when the user of the vending machine desires, for example, instant cappuccino coffee (topping beverage) as a beverage type and operates the corresponding selection button 36 is shown in FIG. This will be described with reference to a chart.

When the selection button 36 corresponding to instant cappuccino coffee is operated, the control unit 3
5, the cup stage 13 which has been waiting at the bend position at the back of the sales opening A by the drive of the transfer mechanism 14 is transferred to a position below the cup holder 1, and at this position, the cup stage 1 is moved from the cup holder 1 to the cup stage. 13. The cup is discharged on top of the cup 13.

Next, the cup is transported together with the cup stage 13 to a position below the canister 2, and at this position, a predetermined amount of whipped beverage cream powder (specific raw material) is discharged from the canister 2 into the cup. When the cappuccino coffee containing sugar is selected, the cup is further transported to a position below the canister 3, and an appropriate amount of sugar is discharged from the canister 3 into the cup. Thereafter, the cup is transported to the bend position.

After the cup is placed at the bend position together with the cup stage 13, a predetermined amount of hot water is poured into the cup from the water heater 8 through the hot water supply hose 32a, and subsequently, the stirring tool 17 of the stirring device 15 descends. The tip of the cup enters the cup and rotates, and the rotation of the stirrer 17 stirs the cream powder and the hot water in the cup. Then, by continuing this stirring for a certain period of time, a whipped cream (whipped beverage) that has foamed in the cup is prepared.

The amount of the whipped cream to be prepared may be smaller than that of the main drinking liquid. Therefore, when the cream powder and the hot water are supplied into the cup and stirred with the stirrer 17 to prepare the whipped cream, The whipped cream does not overflow from the cup, so that the rotation speed of the stirrer 17 can be increased to efficiently produce the whipped cream in a short time.

Thereafter, the rotation of the stirrer 17 stops, and the stirrer 17 rises and separates from the cup. When the stirrer 17 rises, a small amount of hot water flows out of the hot water supply hose 32a, and the stirrer 17 is washed with the hot water.

After the whipped cream is prepared in the cup, a predetermined amount of coffee powder (main raw material) is discharged from the canister 5 into the hopper 28, and the coffee powder is guided by the switching plate 29 to the second discharge. The water is supplied into the mixing bowl 9 through the outlet 28b, and at the same time, a predetermined amount of hot water is supplied from the water heater 8 through the hot water supply hose 32b into the mixing bowl 9, and the impeller 23 is rotated accordingly. With the rotation of 23, the coffee powder and hot water in the mixing bowl 9 are stirred,
By continuing this stirring for a certain period of time, a coffee liquid (main drink liquid) is prepared in the mixing bowl 9.

Thereafter, the rotation of the impeller 23 is stopped. In response to the stop, the coffee liquid in the mixing bowl 9 flows out of the outlet 20 sequentially and is injected into the cup through the delivery hose 22 and the nozzle 25.

When most of the coffee liquid in the mixing bowl 9 flows out, the water heater 8 is placed in the mixing bowl 9.
, A small amount of hot water is supplied through a hot water supply hose 32b, the impeller 23 rotates, and the hot water is stirred by the rotation of the impeller 23, and the inside of the mixing bowl 9 is washed by the stirring of the hot water. Thereafter, the rotation of the impeller 23 is stopped, and accordingly, the hot and cold water in the mixing bowl 9 flows through the delivery hose 22 and is injected into the cup through the nozzle 25. And this hot water makes the delivery hose 2
2 and the inner wall of the nozzle 25 are cleaned.

The coffee liquid as the main beverage liquid prepared in the mixing bowl 9 is injected through the nozzle 25 from right above the cup almost vertically toward the liquid level of the whipped cream in the cup.

Here, the nozzle 25 at the tip of the delivery hose 22 led out of the mixing bowl 9 has a tapered shape, and the discharge port 25a at the tip has a very small diameter. 25 outlets 2
5a, it flows out in a very thin thread form continuously and at a reduced speed, and the coffee liquid flowing meandering in the delivery hose 22 or the nozzle 25 under the influence of air also meanders when flowing out into the cup. No wobbling or turbulence, so this coffee liquor passes through the layer of multi-bubble whipped cream prepared in the cup and converges on it to the bottom, where it is whipped by the coffee liquor. The layers of cream are pushed up sequentially, eventually resulting in a cappuccino coffee (topping beverage) with a layer of whipped cream on top of the layer of coffee liquid.

Since the coffee liquor passes through the nozzle 25 in the form of a very thin thread and concentrates on one point of the whipped cream layer, the area of the passing portion is very small, and therefore the coffee liquor and the whipped cream are mixed. There is very little, so that high quality cappuccino coffee can be obtained while keeping the whipped cream on the coffee liquid at its original whiteness.

The whipped cream is prepared by stirring in a cup. Therefore, it is not necessary to supply the whipped cream into the cup through a passage such as a hose. Whipping cream can be made, and high quality whipping cream with good lather and long-lasting foam can be obtained.

Since it is not necessary to supply the whipped cream into the cup through a passage such as a hose, there is no whipped cream remaining in the passage or drooping from the passage, which is advantageous in terms of hygiene. No cleaning is required.

The coffee liquid as the main beverage prepared in the mixing bowl 9 has a much lower viscosity than whipped cream. Therefore, even if the coffee liquid is poured into the cup from the mixing bowl 9 through the delivery hose 22 and the nozzle 25, the amount of the coffee liquid adhered to the delivery hose 22 and the inner wall of the nozzle 25 and remaining there is very small. Since only a small amount of hot and cold water for washing is required to flow into the nozzle 25, the washing can be accomplished in a short time, and only a small amount of hot and cold water for washing flows into the cup. The taste of the beverage is not impaired.

The step of preparing the coffee liquid in the mixing bowl 9 may be performed in parallel with the step of preparing the whipped cream in the cup. However,
Injection of the coffee liquid from the mixing bowl 9 into the cup is performed after the stirring of the whipped cream in the cup is completed.

Next, an operation when an instant café au lait (shake beverage) is selected as a beverage type will be described with reference to a time chart shown in FIG. When the selection button 36 corresponding to the instant cafe au lait is operated, the control of the control unit 35 causes the cup stage 13 waiting at the bend position at the back of the sales port A to move to the position below the cup holder 1. The cup holder 1 is transported and placed on the cup stage 13.
Drains the cup.

Then, the cup is transported together with the cup stage 13 to a position below the canister 2, where a predetermined amount of whipped beverage cream powder is discharged from the canister 2 into the cup. When the café au lait with sugar is selected, the cup is further transported to a position below the canister 3,
An appropriate amount of sugar is discharged from the canister 3 into the cup.
Thereafter, the cup is transported to the bend position.

After the cup is placed in the bend position together with the cup stage 13, a predetermined amount of hot water is poured into the cup from the water heater 8 through the hot water supply hose 32a, and subsequently, the stirrer 17 of the stirrer 15 descends. The tip of the cup enters the cup and rotates, and the rotation of the stirrer 17 stirs the cream powder and the hot water in the cup. Then, by continuing this stirring for a certain period of time, a whipped cream (whipped beverage) that has foamed in the cup is prepared.

During the stirring of the whipped cream, a predetermined amount of coffee powder is discharged from the canister 5 into the hopper 28, and this coffee powder is guided by the switching plate 29 through the second discharge port 28b to mix the mixing bowl 9
A predetermined amount of hot and cold water is supplied from the water heater 8 through the hot water supply hose 32b into the mixing bowl 9, and the impeller 23 rotates in accordance with the supply of hot water and the mixing bowl 9 is rotated by the rotation of the impeller 23. The coffee powder and hot water in 9 are stirred, and the stirring is continued for a certain period of time, so that a coffee liquid (main beverage liquid) is prepared in mixing bowl 9.

Thereafter, the rotation of the impeller 23 is stopped, and in response to this stop, the coffee liquid in the mixing bowl 9 flows out of the outlet 20 sequentially and is injected into the cup through the delivery hose 22 and the nozzle 25.

At this time, in the cup, the stirrer 1
7, while the whipped cream is being stirred, so that when the coffee liquid is poured into the cup, the coffee liquid and the whipped cream are stirred,
When the stirring is continued for a certain period of time, a coffee au lait (shake beverage) having a good lather containing a mixture of the coffee liquid and the lather whipped cream is prepared.

When the whipped cream is being stirred in the cup, the stirrer 17 rotates at a high speed, and after the coffee liquid from the mixing bowl 9 starts to be poured into the cup, the stirrer 17 is switched to the low-speed rotation. This prevents the contents in the cup from overflowing.

After the café au lait is prepared, the rotation of the stirrer 17 is stopped, and the stirrer 17 is lifted and separated from the cup. When the stirrer 17 rises, a small amount of hot water flows out of the hot water supply hose 32b, and the hot water
Is washed.

When most of the coffee liquid in the mixing bowl 9 flows out, a small amount of hot water is supplied through the hot water supply hose 32a into the mixing bowl 9, and the impeller 23 rotates. Hot water is agitated, and the mixing bowl 9 is washed by the agitation. After this, the rotation of the impeller 23 stops,
In response to this, the hot and cold water in the mixing bowl 9 flows through the delivery hose 22 and is injected into the cup through the nozzle 25. Then, the delivery hose 22 and the inner wall of the nozzle 25 are washed with the hot water.

When manufacturing this café au lait,
In response to the selection command, the cream is usually supplied as an additive into the cup via the canister 4 during the transport of the cup.

When instant cappuccino coffee or café au lait is selected, a coffee liquid as a main beverage is prepared using the mixing bowl 9, but when regular cappuccino coffee or café au lait is selected. , A coffee liquid as a main drinking liquid is prepared using a brewer 10.

That is, in this case, a predetermined amount of coffee beans is supplied from the canister 6 into the coffee mill 11,
The coffee beans are pulverized by a coffee mill 11 into coffee powder, and the coffee powder is supplied into the brewer 10, and a predetermined amount of hot water is supplied into the brewer 10 from the water heater 8 via a hot water supply hose 32 c. Then, the coffee liquid is extracted with the hot water, and the coffee liquid is injected as a main beverage into the cup disposed at the bend position through the nozzle 25 of the delivery hose 12,
Cappuccino coffee or café au lait is produced.

Here, in the case of producing cappuccino coffee, the nozzle 25 at the distal end of the delivery hose 12 derived from the brewer 10 is tapered in the same manner as the nozzle 25 at the distal end of the delivery hose 22 derived from the mixing bowl 9. Since the discharge port 25a at the tip of the taper has a very small diameter, the coffee liquid flows out from the discharge port 25a of the nozzle 25 continuously and at a reduced speed in a very thin thread form, Even when the coffee liquid flowing meandering in the delivery hose 22 or the nozzle 25 under the influence of air flows out into the cup, it does not meander or move turbulently.
Therefore, the coffee liquor passes through the layer of the foamed whipped cream prepared in the cup and concentrates on one point of the layer to reach the lower side, and the whipped cream layer is sequentially pushed up by the coffee liquor, The end result is a cappuccino coffee (topping beverage) with a layer of whipped cream on top of the layer of coffee liquid.

The nozzle 25 at the distal end of the delivery hose 12 derived from the brewer 10 and the nozzle 2 at the distal end of the delivery hose 22 derived from the mixing bowl 9
5 does not necessarily have to be tapered, and it is sufficient that the diameter of the discharge port 25a at the tip of the nozzle 25 is smaller than the diameter of the passage on the upstream side of the flow of the main beverage. In addition to the case where they are arranged almost vertically, the case where they are arranged diagonally may be used.

When the instant standard coffee is selected, the cup is transported to a position below the first outlet 28a of the hopper 28, and a predetermined amount of coffee powder in the canister 5 is switched by the switching plate 29. By operation, it is supplied to the cup through the first outlet 28a.

Next, the cup is transported to the bend position, a predetermined amount of hot water is injected into the cup from the water heater 8 via the hot water supply hose 32b, and the stirring device 1
5 stirrer 17 enters the cup, and the stirrer 17 stirs the coffee powder and hot water in the cup to prepare a standard coffee. In this case, according to the selection instruction, sugar is supplied from the canister 3 as an additive or normal cream is supplied from the canister 4 into the cup during the transport of the cup.

When the regular standard coffee is selected, sugar is supplied from the canister 3 as an additive or the normal cream is supplied from the canister 4 into the cup during the transport of the cup in accordance with the selection command. Supplied. Then, the cup is conveyed to the bend position, the coffee liquid is extracted by the brewer 10, and the coffee liquid is injected into the cup arranged at the bend position through the nozzle 25 of the delivery hose 12, and the stirring device 15 Of the coffee liquid in the cup is stirred by the stirring tool 17 to prepare a regular standard coffee.

When the espresso-style coffee having a stronger taste than the standard coffee is selected, the cup is transported to a position below the first discharge port 28a of the hopper 28, and the coffee powder in the canister 5 is switched. It is supplied into the cup from the first outlet 28a via the plate 29. Then, the cup is transported to the bend position, and hot water is poured into the cup from the water heater 8 via the hot water supply hose 32b.

Here, in the case of espresso-style coffee, the amount of coffee powder supplied in the cup is increased as compared with the case of standard coffee, or the amount of hot water supplied in the cup is reduced, or The amount of coffee powder supplied into the cup is increased, and the amount of hot water supplied into the cup is reduced.

Then, the stirring tool 17 of the stirring device 15 enters the cup, and the coffee powder and the hot water in the cup are stirred by the stirring tool 17. At this time, the stirrer 17 is controlled so that its rotation speed is increased as compared with the case of the standard coffee.

As a result, an espresso-style coffee having a richer taste and better foaming than the standard coffee is prepared. That is, it is possible to prepare coffees having different tastes by using the same main raw material to realize multi-flavoring.

On the other hand, when, for example, cocoa is selected as another beverage type, the cup is transported to a position below the canister 7, and a predetermined amount of cocoa powder from the canister 7 is supplied into the cup.

Next, the cup is transported to the bend position, a predetermined amount of hot water is poured into the cup from the water heater 8 via the hot water supply hose 32b, and the stirring device 15
Of the cocoa powder in the cup and hot water are stirred by the stirring tool 17 to prepare foamed cocoa. In this case, according to the selection command, sugar is supplied from the canister 3 as an additive during the transport of the cup,
Alternatively, the cream is usually supplied from the canister 4 into the cup.

In the above-described embodiment, the forked hopper 2 is connected to the canister 5 serving as the main raw material supply means.
8, a switching plate 29 is provided in the hopper 28, and the rotating operation of the switching plate 29 selectively guides the coffee powder in the canister 5 to either the mixing bowl 9 or the cup. However, the present invention is not limited to such a configuration. For example, two canisters containing the same main material (coffee powder) are provided, and one of the canisters is driven to supply the main material therein to the mixing bowl. It is also possible to adopt a configuration that selects between the case and the case where the other canister is driven to supply the main raw material therein to the cup.

[0067]

As described above, according to the present invention, when producing a topping beverage or a shake beverage,
A specific raw material for a whipped beverage and hot and cold water are supplied into a cup, the mixture is stirred to prepare a whipped beverage liquid in the cup, and the main beverage liquid prepared by the main beverage preparation means is poured into the cup and produced. I am trying to do it. That is, a small amount of the whipped beverage is stirred in the cup compared to the main beverage, and thus the whipped beverage does not overflow from the cup during the agitation. By rotating, the stirring efficiency can be increased, and thus a sufficient stirring state can be obtained in a short time, and the serving time of the beverage can be shortened.

In addition, since a whipped beverage is prepared in a cup, a main beverage is prepared by another main beverage preparation means and then injected into the cup, the whipped beverage has a high viscosity and has many bubbles. There is no need to inject the whipped beverage into the cup through a passage such as a hose, and it is sufficient to inject the low-viscosity main beverage into the cup through a passage such as a hose. The main drinking liquid hardly adheres and remains in the passage, and it is possible to easily achieve sanitary management by washing with a very small amount of hot and cold water.

When a topping beverage is manufactured, the main beverage prepared by the main beverage preparation means is injected through a nozzle toward the whipped beverage prepared in the cup. The main beverage passes through and penetrates the lower side, and the specific gravity difference clearly separates the layer of the whipped beverage and the layer of the main beverage, and there is almost no turbidity of the whipped beverage. Topping beverages can be manufactured.

[Brief description of the drawings]

FIG. 1 is a configuration diagram schematically showing a beverage manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a sectional view showing a nozzle for injecting a main beverage of the beverage producing apparatus.

FIG. 3 is a block diagram showing a circuit configuration of the beverage manufacturing apparatus.

FIG. 4 is a time chart showing steps when producing a topping beverage.

FIG. 5 is a time chart showing steps when producing a shake beverage.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Cup supply apparatus 2 ... Canister for whipped drinks 3 ... Canister for sugar 4 ... Canister for regular cream 5 ... Canister for coffee powder 6 ... Canister for coffee beans 7 ... Canister for cocoa powder 8 ... Water heater 9 Mixing bowl 10 Brewer 13 Cup stage 14 Transport mechanism 15 Stirrer 17 Stirrer 22 Delivery hose 23 Impeller 25 Nozzle 28 Hopper 29 Switching plates 32a, 32b, 32c Hot water supply hose 35 Control unit 36 ... Selection button

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-21460 (JP, A) JP-A-58-92091 (JP, A) JP-A-7-200944 (JP, A) JP-A 8- 7173 (JP, A) JP-A-10-143754 (JP, A) JP-A-53-125899 (JP, A) JP-A-58-90479 (JP, U) JP-A-58-58683 (JP, U) Shokai Sho 62-37383 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) G07F 13/00-15/12 G07F 5/00-9/10 102 B67D 1/00-3 / 04 A47J 31/00-31/60 A23F 3/00-5/50 A23L 2/00-2/40 B01F 7/00-7/32

Claims (7)

(57) [Claims] 1. A main raw material supply means for supplying a main raw material, a specific raw material supply means for supplying a specific raw material, a hot water supply means for supplying hot water, and a main raw material supplied by the main raw material supply means. A main beverage preparation means for preparing a main beverage liquid; a cup for providing a beverage; a stirring means having a vertically movable stirring tool capable of stirring the contents supplied in the cup; The specific raw material is supplied by the specific raw material supply means, and the hot and cold water is directly supplied by the hot and cold water supply means, and the stirring tool of the stirring means is driven, and the specific raw material and the hot water are stirred by rotating the stirring tool. And a control means for preparing a whipped beverage liquid based on the specific ingredient in the cup, and injecting the main beverage liquid prepared by the main beverage preparation means toward the whipped beverage liquid. Beverage production machine. 2. A whipped beverage liquid is prepared in a cup by agitating a specific raw material and hot and cold water, and then the main beverage liquid prepared by the main beverage preparation means is injected into the whipped beverage liquid in the cup through a nozzle. 2. A beverage manufacturing apparatus according to claim 1, wherein the main beverage liquid enters the lower side of the whipped beverage liquid to produce a topping beverage in which the layer of the whipped beverage is put on the layer of the main beverage liquid. . 3. A nozzle for injecting the main beverage liquid is disposed substantially vertically so that the main beverage liquid enters the whip beverage liquid in the cup substantially vertically, and a diameter of a discharge port at the tip of the bracket nozzle. Is smaller than the diameter of the passage on the upstream side of the flow of the main drinking liquid.
A beverage production apparatus according to claim 1. 4. While the specific raw material and hot water are being stirred by the rotation of the stirrer of the stirring means to prepare the whipped beverage in the cup, the whipped beverage in the cup is added to the main beverage preparation means. The beverage manufacturing apparatus according to claim 1, wherein a shake beverage in which the main beverage and the whipped beverage are mixed is manufactured by injecting the main beverage prepared by the method (1). 5. When whipping beverage liquid is prepared by stirring a specific raw material and hot water in a cup by a stirring tool of a stirring means, the stirring tool is rotated at a high speed and the whipped beverage in the cup is mainly added to the whipping beverage. The beverage manufacturing apparatus according to claim 4, wherein the agitator is rotated at a low speed when the beverage liquid is injected. 6. The main raw material supplied from the main raw material supply means,
Providing a selection means that can be selectively introduced into either the main beverage preparation means or the cup, supplying the main ingredient into the cup by this selection means, and further into the cup via hot water supply means 2. The beverage production apparatus according to claim 1, wherein the beverage can be prepared by supplying hot water and stirring the main raw material and hot water in the cup with a stirrer of a stirring means. 7. A first preparation pattern in which a fixed amount of main raw material and hot water are supplied into a cup, and the fixed main material and hot water in the cup are stirred by a stirrer of a stirring means to prepare a beverage. And means for increasing the supply amount of the main raw material to the inside of the cup and means for reducing the supply amount of hot and cold water as compared with the case of the first preparation pattern, To prepare a beverage by increasing the speed at which the main raw material and hot water are stirred by the stirrer of the stirring means.
The beverage production apparatus according to claim 1, further comprising a selection unit capable of selecting the preparation pattern.