JP4204517B2 - Structure for handling tubular members in beverage dispensers - Google Patents

Description

  The present invention relates to a beverage dispenser in which a refrigeration chamber for refrigeration of milk and the like and a dispenser main body that is responsible for the production of beverage liquid are separately formed. The present invention relates to a novel handling structure for a tubular member that allows the tubular member responsible for transferring the tube to be easily inserted and removed.

For example, as a beverage dispenser for coffee, a device that extracts a coffee liquid in a dispenser every time a user purchases coffee (a beverage) is common. And in this kind of drink dispenser, the refrigerator compartment which refrigerates the milk for adding to coffee, and the dispenser main-body part which carries out extraction of coffee liquid are formed separately, for example, a dispenser main part from a refrigerator compartment In order to transfer milk to a part, it is a general form that it is transferred via a tube connected between both members.
By the way, the refrigerator compartment for storing milk, like a general refrigerator, has many structures that open and close the front door or the rear door in a hinge shape to store milk, etc. The connection form which passes the attachment hole opened to the wall surface of a refrigerator compartment or a dispenser main-body part in a penetration state is common (refer FIG. 1, 6).

However, such a connection form of the tubes has a problem in the following points. In other words, since this type of beverage dispenser requires strict hygiene control, the tube is periodically removed and thoroughly cleaned, and since it is a consumable item, it is completely new at regular intervals. It is common to be replaced by. However, in the connection form described above, the tubes must be extracted from all the through holes at the time of such cleaning and replacement, which is a very troublesome work. Of course, after cleaning, it was necessary to fit into the through hole, and this operation naturally required a lot of labor.
For this reason, cleaning with the tube assembled, for example, simple cleaning with steam, may be performed to reduce the thorough cleaning described above, but this does not lead to the solution of the fundamental problem. At the time of replacement, there has been a demand for a tube handling structure that does not require time and effort for insertion and removal.

  The present invention has been made in view of such a background, and the operation of extracting or fitting the tubular member for transferring milk, steam, etc. between the refrigerator compartment and the dispenser main body is extremely difficult. This is an attempt to develop a new handling structure that can be easily performed.

That is, the tube-shaped member handling structure in the beverage dispenser according to claim 1 includes a refrigerating chamber (57) that mainly refrigerates milk (M) , and a dispenser main body (1) that is responsible for producing beverage liquid (L). Beverage dispensers (A) each having a tube-shaped member (70) for transferring milk (M) , steam, etc. between the refrigerator compartment (57) and the dispenser body (1). In the handling structure,
The refrigerator compartment (57) and the dispenser body (1) are an access opening / closing part (91) responsible for taking in and out of stored items, and a body part formed in a fixed state with respect to the opening / closing part (91) ( 92) , and a boundary edge (93) serving as a connection site between the closed opening / closing part (91) and the body part (92) ,
Among these, the opening / closing part (91) is formed such that the upper part of the front surface and the upper part of the side face are continuously formed in a folded shape from part or all of the top surface in the refrigerator compartment (57) and the dispenser body part (1). The boundary edge (93) is formed on both side surfaces of the refrigerating chamber (57) and the dispenser body (1) by adopting a hinge-like opening and closing form that opens upward with the rear side as the rotation base end. And
In addition , on both side surfaces of the refrigerator compartment (57) and the dispenser main body (1) , a holding portion (94) for holding the tubular member (70) in the fixed body portion (92 ) has a boundary edge ( 93) is formed as a notch that is hooked on the boundary edge (93), and a part of the holding portion (94) that is hooked on the boundary edge (93) is used as a detachable opening (94a) of the tubular member (70) ,
When installing the refrigerator compartment (57) and the dispenser body (1), the refrigerator compartment (57) is placed on the right or left with respect to the dispenser body (1), and the tubular member (70) is set. The holding parts (94) are arranged so as to face each other,
When setting the tubular member (70) to the holding portion (94), the tubular member (70) is fitted into the attachment / detachment opening (94a) with the opening / closing portion (91) opened, and the holding portion (94) while is held in,
When removing the tubular member (70) from the holding portion (94), withdrawing the tubular member (70) from the desorption allowable opening (94a) in a state where the opening closing portion (91), by the holding portion (94) To release the catch ,
The holding portion (94) on which the tubular member (70) is not set is closed .

Further , in the beverage dispenser according to claim 2 , in addition to the requirement of claim 1, the holding part (94) has an inner diameter that is substantially the same as the outer diameter of the tubular member (70). together formed as Subomari shaped notch among having a retention effect size for holding a tubular member (70) (CD) is 2 / 3-4 / 5 of about the outer diameter of the tubular member (70) the formed to size Rukoto, catch structure for holding a tubular member (70) is realized,
Further, since the remaining 1/3 to 1/5 is formed at the boundary edge (93) as the desorption allowance opening (94a), the desorption allowance opening (94a) holds the tubular member (70). The attachment / detachment structure to the part (94) is realized,
In addition, when the tubular member (70) is set in the holding portion (94), about 1/3 to 1/5 of the tubular member (70) protruding from the boundary edge (93) is in a closed state. The tubular member (70) is brought into close contact with the inner surface of the holding portion (94) by being pressed by the opening / closing portion (91) .

Furthermore, the handling structure of the tube-shaped member in the beverage dispenser according to claim 3 includes the refrigerator compartment (57) in which the holding part (94) is formed and the dispenser main body part in addition to the requirements of the claim 1 or 2. Guides (94b) are added to both sides of (1) in a direction almost perpendicular to the holding part (94), and the tube-like member (70) set in the holding part (94) is held more stably. It is characterized by what I did.

In addition to the requirement of claim 1, 2, or 3, the handling structure of the tubular member in the beverage dispenser according to claim 4 is characterized in that a commercial milk pack (MP) is vertically installed in the refrigerator compartment (57). Is housed in a standing state,
When supplying milk (M) from here to the dispenser body (1) , it is performed through a tubular member (70) inserted above the milk pack (MP) ,
The holding part (94) is formed at a position higher than a commercially available milk pack (MP) placed vertically.

The above-described problems can be solved by using the configuration of the invention described in each of the claims. That is, according to the first aspect of the present invention, the refrigerating chamber and the dispenser main body are formed with a holding portion having a desorption allowance opening at the boundary edge between the opening / closing portion and the body portion, and the transfer of milk or steam is formed here Since the tubular member serving as the path is fitted, the attaching / detaching operation of the tubular member accompanying the cleaning or replacement can be performed very easily. For this reason, the hygienic state of the beverage dispenser can be strictly managed at a higher level. Incidentally, conventionally, since it has been common to open a mounting hole on the side surface of the refrigerator compartment and attach the tubular member in a penetrating state here, it is very troublesome to insert and remove the tubular member. On the other hand, in the present invention, since the lid (opening / closing portion) is opened and the tubular member is simply extracted or fitted from the holding portion, the tubular member can be attached and detached very easily.
In addition , since the holding portion that holds the tubular member is formed in the body portion that does not participate in the opening / closing operation, the tubular member remains held by the body portion even when the opening / closing portion is opened, and the tubular member is not attached or detached. It can be done more easily. Further, the tubular member is not detached by the reaction when the opening / closing part is opened. Furthermore, since the holding part is formed on the side surfaces of the refrigerator compartment and the dispenser main body part, the simple and functional handling can be adopted without the tube-shaped member being noticeable from the user's eyes.
The opening / closing part has high rigidity because the front upper part and the side upper part are integrally formed continuously from the top surface part. Further, when the opening / closing part is opened, the front upper part and the side upper part are opened in a state where they are removed, so that it is easy to take in and out stored items such as milk packs.
In addition, the holding part is formed on both sides of the refrigerator compartment and the dispenser body, but the unused one is closed, so the refrigerator compartment can be switched to either the right or left placement with respect to the dispenser body. Can be installed.

Furthermore, according to the second aspect of the present invention, since the holding portion is formed as a notch having a diameter of about 2/3 to 4/5 of the tubular member, the holding portion is designed and processed. Etc. can be performed extremely simply. In addition, the detachable permissible opening is about 1/3 to 1/5 the size of the tube-shaped member, so that it is easy to fit the tube-shaped member into the holding portion, but the retaining property after being fitted simultaneously ( Maintainability). In addition, in the state which fitted the tubular member in the holding | maintenance part, although about 1/3-1/5 of a tubular member protrudes to a boundary edge side, a tubular member does not have trouble in conveyance by closing of an opening-and-closing part. Deforms to the extent and tightly adheres to the holding part. For this reason, for example, during the transfer of milk, it is conceivable that the tubular member is accompanied by a certain amount of vibration (pulsation), but even if this continues during operation, the movement of the tubular member is prevented and retained. Can be prevented from coming off from the part.

According to the third aspect of the present invention, since the guide 94b is formed in the substantially orthogonal direction of the holding portion 94, the tube-like member 70 can be easily held and inserted, and the insertion direction can be stabilized. Is.

According to the fourth aspect of the present invention, since the holding portion is formed at a position higher than the vertically placed milk pack, a transfer form in which milk is sucked and sent from above the milk pack can be more reliably taken.

  The best mode of the present invention is as described in the following examples.

  The beverage dispenser A according to the present invention generates a beverage such as coffee in a short time inside the apparatus every time, and the present invention mainly has a tube-shaped member handling structure serving as a milk transfer path. For this reason, beverages such as coffee, cocoa, and tea for which the addition of milk is considered as a drink are targeted for production. In addition, when distinguishing such a drink before and after the addition of the milk M, the thing which does not add the milk M is distinguished as the drink liquid L, and the thing after adding the milk M is distinguished as the drink LM. Incidentally, in the examples described later, coffee is taken as an example of the beverage LM, and among them, a beverage dispenser A that can fully enjoy cappuccino, latte, etc. that particularly requires the addition of creamy foamed milk (foamed milk). explain.

  The beverage dispenser A described in the present embodiment is based on a fresh bull type that is drunk every time a user purchases because the beverage LM such as coffee is originally a favorite product. That is, in the case of coffee, it is a so-called regular type that is ground and dipped from the beans one by one, and in the case of tea, it is extracted from the leaves each time. Of course, if it is a beverage LM to which milk M can be added, it does not necessarily have to be a fresh bull type to be produced each time, for example, soluble coffee (soluble coffee) or cocoa made by dissolving raw material powder in hot water The tubular member handling structure of the present invention can be applied to a so-called instant type.

Hereinafter, the beverage dispenser A will be specifically described. As shown in FIG. 1 as an example, the beverage dispenser A is roughly divided into a dispenser main body 1 that is mainly involved in the production of the beverage L and a milk supply unit 2 that is greatly involved in the storage and tailoring of the milk M. The Each part will be described below.
First, the dispenser main body 1 will be described. This comprises a beverage generation unit 3 that generates a beverage L before the addition of milk, and a milk processing vapor supply unit 4 that mainly supplies steam for heating or foaming the milk M. . In addition, since a fresh bull type coffee dispenser is applied here as the beverage dispenser A as described above, the beverage liquid generating unit 3 is substantially a coffee liquid extractor. Here, the one before the addition of milk is taken as a coffee liquid, and the same symbol L as that of the beverage is added, and the one after the addition of milk is taken as coffee, and the same symbol LM as that of the beverage is given. Hereinafter, the beverage generation unit 3 and the milk processing steam supply unit 4 will be further described.

  The drink liquid production | generation part 3 is a site | part which bears extraction of the coffee liquid L in a present Example, and as shown in FIG. 2, as an example, it takes the structure which automated what is called a drip-type dripping. Specifically, the beverage liquid generator 3 temporarily stores the roasted coffee beans and then sequentially feeds the hopper 10, the grinder unit 11 that grinds the coffee beans to a substantially constant particle size, and the ground coffee powder W. It comprises a dripper part 12 for receiving and extracting the coffee liquid L from the hot water supply by a filter action. Hereinafter, the grinder unit 11 and the dripper unit 12 will be described.

  As shown in FIG. 10 as an example, the grinder unit 11 includes a casing 111 installed in the lower part of the hopper 10, a screw 112 provided in the casing 111, and a mill blade 113 provided at the tip of the screw 112. The coffee beans that fall into the casing 111 from the hopper 10 are transferred to the mill blade 113 by the screw 112.

The casing 111 is formed in a substantially cylindrical shape, and a discharge port 111 </ b> A for discharging the coffee powder W is opened near the mill blade 113.
The mill blade 113 is provided with a pair of an inner blade 113A and an outer blade 113B. In this embodiment, the inner blade 113A is provided in a fixed state with respect to the casing 111, and the outer blade 113B is a tip of the screw 112. And is configured to rotate with the screw 112. The coffee beans are ground to an appropriate particle size by the pair of mill blades 113 and fed into the dripper 12 from the discharge port 111A of the casing 111.

Further, the screw 112 is formed with a plurality of blades 114 for sending the coffee beans falling from the hopper 10 to the mill blade 113 side. These blades 114 are individually attached to the screw 112, but overall, It is attached in an inclined state so as to draw a spiral to carry the coffee beans.
In the figure, reference numeral m3 denotes a motor for rotating the screw 112, and reference numeral 116 denotes a joining flange for connecting the screw 112 and the motor m3.

Next, the dripper unit 12 will be described. In order to extract the coffee liquid L in a short time, the dripper unit 12 is provided with a cylinder unit 13 that appropriately compresses the coffee powder W charged from the grinder unit 11.
As an example, as shown in FIG. 3, a pair of blocks 14 are incorporated in the cylinder portion 13, and the coffee powder W is received therebetween. More specifically, the fixed block 14A is provided on the upper side in the cylinder, the movable block 14B having the rotating shaft 15 is provided on the lower side, and the lower movable block 14B is moved up and down by appropriately rotating the rotating shaft 15. The coffee powder W received between both blocks 14 can be compressed. Here, reference numeral m <b> 1 in FIG. 2 is a motor for rotating the rotary shaft 15.

A filter 16 made of metal or the like is attached to both blocks 14 on the contact surface side with the coffee powder W by an attachment plate 17 (the filter provided on the fixed block 14A is 16A, the attachment plate is 17A, and is movable. The filter provided in the block 14B is 16B, and the mounting plate is 17B). And the hot water supply path 18 is connected to the lower movable block 14B (filter 16B) from the heating tank 40 described later, and hot water for extracting the coffee liquid L is sent from the lower side of the compressed coffee powder W. It is.
On the other hand, a steam supply path 19 is connected to the upper fixed block 14A from the heating tank 40, and steam for heating mainly the extracted coffee liquid L (this is referred to as temperature rising steam S1) is a cylinder. It is fed from the upper side of the part 13. Further, a transport path 20 for pouring the extracted coffee liquid L into the cup C is connected to the fixed block 14A. Reference numeral 21 in the figure denotes an O-ring provided around the block 14 in order to ensure airtightness in the cylinder.

  Next, a member for removing the extracted coffee powder W from the cylinder portion 13 will be described. After the extraction, the coffee powder W becomes a lump-like squeezed residue W1 that is free of moisture and has an appropriate hardness. The squeezed residue W1 adheres to the surface of the lower filter 16B after the extraction. In this state, it moves down with the movable block 14B. At this time, the member that removes the throttle residue W1 from the lower filter 16B is the scraper 24 shown in FIG. 4. When the lower movable block 14B is lowered to a certain position, the throttle residue W1 is transferred to the residue receiver 25. It kicks out and removes (refer to FIG. 2 for the residue receiver 25). A blade 26 made of a rubber material or the like is attached to the scraper 24 so as to protrude from the working end of the scraper 24, and the tip of the blade 26 is removed along with the removal operation of the scraper 24 substantially along the surface of the filter 16B. Comes in contact with the filter surface and scrapes off residue remaining on the filter 16B. Incidentally, reference numeral 27 in the drawing denotes a plate member made of stainless steel or the like that attaches the blade 26 to the scraper 24.

  Such operation of the scraper 24 can be performed by a spring and a cam incorporated in the periphery of the cylinder portion 13, and the pressing of the spring is released in conjunction with the lowering of the movable block 14B, that is, the reverse rotation of the rotary shaft 15. In this case, the scraper 24 can be moved almost horizontally by the biasing force of the spring. Of course, the operation of the scraper 24 is not necessarily limited to the operation mode by the spring and the cam. For example, by providing an air cylinder or the like so as to be substantially orthogonal to the cylinder portion 13 and appropriately extending the slider, A configuration in which the aperture residue W1 is pushed out from the filter 16B is also possible.

  And the coffee liquid L extracted by the dripper part 12 is transferred to the injection | pouring chamber 30 via the said transport path | route 20, and is poured into the cup C from the spout 31 provided in the upper part of this chamber | room (about the injection | pouring chamber 30). (See FIGS. 1 and 5). As shown in FIG. 2 as an example, the pouring spout 31 is separately provided with a discharge port nozzle 32 for milk M, hot water, etc. in addition to the coffee liquid L, and each liquid has properties such as beverage LM. Is poured according to. The spout 31 is preferably configured to be movable up and down in consideration of various product forms (beverage forms), which will be described below.

In raising and lowering the spout 31, for example, an automatic raising / lowering mechanism 310 as shown in FIG. 9 can be adopted. The automatic elevating mechanism 310 includes a motor 311 that can freely rotate forward and backward, a screw screw 312 that is rotated by the motor 311, and an elevating body 313 that is screwed into the screw screw 312. The elevator body 313 is attached. Then, the screw 312 is rotated in a desired direction by forward / reverse rotation of the motor 311 to move the spout 31 up and down.
In the figure, reference numeral 314 denotes a coupling (joint) that integrally couples the motor 311 and the screw screw 312, and reference numeral 315 denotes a bearing (bearing) that rotatably supports the screw screw 312.

  In this embodiment, the pouring spout 31 is normally set at an upper position, and in the case of an ice menu, coffee liquid L, milk M, etc. are injected from this high position, and in the case of a hot menu, the pour is poured. The mouth 31 is automatically lowered to inject from a low position. This is because in the case of an ice menu, it is necessary to put ice, and for this reason, a so-called el-size or long-size cup C that is larger than a normal hot menu is used. That is, in the case of an ice menu, the height of the cup C is increased by the amount of ice, so that the pouring spout 31 is set at a high position in advance so as not to interfere with this, and injection is performed from this high position. It is. On the other hand, in the case of a normal hot menu, since the cup C is a so-called standard size, the spout 31 is lowered downward according to the height of the cup C (for example, a maximum drop of about 60 mm), and the coffee liquid L or milk M or the like is injected into the cup C.

Incidentally, the height of the spout 31 is adjusted in accordance with the menu of the drink LM (the size of the cup). In the case of the hot menu using the cup C having a low height, This is because the scattering of the coffee liquid L or the milk M is inevitable. Of course, when the normal hot menu (hot latte etc.) is finished, the spout 31 is returned to the original high position (initial position), and this operation is also performed automatically. is there.
9 is provided with a sensor 316 for recognizing the initial position (upper limit position) of the spout 31.

Thus, in the present embodiment, the height of the spout 31 is adjusted by the menu of the beverage LM, but this height setting can be automatically raised and lowered in conjunction with the menu selection (so-called “so-called”). Fully automatic extraction form).
Incidentally, the conventional beverage dispenser has been developed only on the premise that the seller operates the dispenser (machine), so that the spout 31 is manually moved up and down. However, in this embodiment, the height of the spout 31 can be automatically set in conjunction with the menu selection, so that anyone can easily and reliably perform stable extraction. For this reason, not only the form in which the seller operates the dispenser but also the sales form in which the user himself presses the menu button B shown in FIG. 1 to generate the beverage LM can be easily adopted.
In the present embodiment, the screw screw 312 is mainly used as a device for raising and lowering the spout 31 and the screw screw 312 is forwardly or reversely moved. It is also possible to adopt a form in which the spout 31 is moved up and down by expansion and contraction.

In addition, the injection chamber 30 is a closed space for pouring the coffee liquid L into the cup C set in the room, like an ordinary dispenser, but on the front side is an open / close door for taking out the cup C (beverage) after beverage filling. 33 is formed. Of course, the opening / closing door 33 is closed in consideration of splashing around when the coffee liquid L or the like is injected. The open / close door 33 is generally formed of a translucent or transparent material so that such an injection state can be visually observed from the outside. However, when the hot coffee liquid L is injected, it will be described later. When cleaning steam is fed in, it is conceivable that the steam is trapped in the injection chamber 30 and this door is clouded. For this reason, in this embodiment, as shown in FIG. 5 as an example, a fan 34 that discharges indoor air to the outside is connected to the injection chamber 30 so that the open / close door 33 can be prevented from being clouded.
In addition, the cup mounting surface 35 of the injection chamber 30 is formed in a lattice shape in consideration of the spilling of the coffee liquid L and the like, and a drain D is connected thereto (see FIG. 2).

  The members described above are the main components of the beverage liquid generating unit 3, but in addition to this, depending on the beverage LM, an ice making machine or the like can be appropriately incorporated. It is possible to use various devices. Of course, the dispenser itself does not necessarily have to be a fresh bull type as described above, and the beverage LM is not limited to latte, cappuccino, etc. Various beverages LM can be used as long as milk M can be added. Can be targeted.

  Next, the milk processing steam supply unit 4 as a main component of the milk processing steam supply device will be described. As described above, this is a part for supplying the milk M for heating and foaming mainly added to the beverage L to the milk being transferred, and these steams are shown as an example in FIG. Are supplied by independent circuits. Here, the transfer path for sending the milk M to the cup C side is referred to as a milk supply path 36. When the two steam circuits are distinguished from each other, a circuit mainly responsible for heating the milk M is referred to as a milk heating line 37, and a circuit mainly responsible for foaming the milk M is referred to as a milk frothing line 38. When it is desired to distinguish the steam supplied by each line, the steam supplied by the milk heating line 37 is distinguished as the heating steam S2, and the steam supplied by the milk frothing line 38 is distinguished as the foaming steam S3. . The steam supply lines will be described below.

  First, the milk heating line 37 will be described. The milk heating line 37 includes, for example, a heating tank 40 that generates steam or hot water having an appropriate pressure and temperature (for example, about 1 to 1.5 bar, about 125 ° C.) by a built-in heater 39, and steam to the line. A steam supply valve 41 responsible for ON / OFF of the supply, a steam control valve 42 for adjusting the flow rate of the steam flow, and a heating steam mixing chamber 43 for heating the milk M by applying steam to the milk M supplied to the cup C; It consists of. The heating steam mixing chamber 43 is provided with a check valve 44 in order to prevent the backflow of the heating steam S2 and the milk M. Moreover, the water purifier 45 is connected to the front | former stage of the heating tank 40 (refer FIG. 2). The milk M heated by the contact with the heating steam S2 is then poured into the cup C via the foaming steam mixing chamber 49 and the foaming chamber 50 described later.

As described above, the heating tank 40 generates steam and hot water from water, and thus inevitably generates heat. However, in the dispenser provided with the hopper 10 for storing coffee beans at the top, such heat is generated. Since the temperature around the hopper 10 is increased, it is not preferable in terms of maintaining the quality of the beans. For this reason, for example, a heat shielding shielding plate CP as shown by a virtual line in FIG. 5 is provided between the grinder unit 11 and the heating atmosphere of the heating tank 40 or the like. It is conceivable that the heat generated from the above or the like increases the temperature around the hopper 10 by convection.
For this reason, in this embodiment, as shown in FIG. 5, a fan 34 for expelling steam from the injection chamber 30 is further utilized, and heat generated from the heating tank 40 and the like is dissipated outside the apparatus by this discharge air. In particular, heat is prevented from being generated as much as possible around the hopper 10. Specifically, the air flow by the fan 34 is directed to the shielding plate CP below the grinder unit 11 so that heat that stays in the apparatus is expelled to the outside so that the temperature around the hopper 10 is not increased.

  The stored milk M is generally stored refrigerated. Therefore, the main purpose of sending the heating steam S2 from the milk heating line 37 to the milk supply path 36 is the cold supplied quantitatively as described above. Heating the milk M in the state by steam contact. However, the heating steam S <b> 2 can also be applied to cleaning the milk supply path 36. That is, in the state where the milk M is once supplied to the cup C, residual milk adheres to the milk supply path 36, particularly the heating steam mixing chamber 43 and thereafter, and this is removed by the heating steam S2 and sterilized in the path. Is. In addition, since such washing (sterilization) and the like are operations performed in relation to the supply of the milk M, in this specification, the concept of “supply” and “cleaning” is collectively referred to as “milk processing”. ing.

  Next, the milk frothing line 38 will be described. The milk frothing line 38 includes, for example, the heating tank 40 described above, a steam supply valve 47 responsible for ON / OFF of steam supply to this line, a steam control valve 48 for increasing the flow rate of the steam flow, and the milk supply path 36. The foaming steam mixing chamber 49 for bringing the foaming steam S3 into contact with the milk M sent from the water and the foaming chamber 50 for further stirring the milk M mixed with the foaming steam S3 are provided. . In this embodiment, an air pump 51 is provided immediately before the foaming steam mixing chamber 49 so that air can be appropriately mixed into the foaming steam S3. The air pump 51 is also provided with a check valve 52 in order to prevent the milk M and steam from flowing backward. Incidentally, when it is desired to make the foam of the milk M more finely (when the foam of the foamed milk is to be made more smoothly), air is mixed into the foaming steam S3. The air pump 51 is not necessarily provided in the milk frothing line 38, and may be provided on the milk heating line 37 side, for example, immediately before the frothing steam mixing chamber 49.

Further, as shown in FIG. 8 as an example, the foaming steam mixing chamber 49 is preferably formed in a nozzle shape or a venturi shape that can accelerate or maintain the flow rate of the foaming steam S3. This is a structure for mixing the milk M while atomizing the milk M by the flow rate of the foaming steam S3.
The foaming chamber 50 is, for example, a so-called vortex mixer that is formed in a substantially conical shape with a constricted interior, and is stirred while swirling the milk M mixed with the foaming steam S3 toward the lower outlet in the room. The form is taken so that the milk M can be further finely foamed.
The main purpose of sending the frothing steam S3 from the milk frothing line 38 to the milk supply path 36 is to froth the milk M after heating as described above. The present invention is applicable to the washing of the milk frothing line 38, particularly the frothing steam mixing chamber 49.

  With the above configuration, that is, the heating steam S2 is applied to the milk M in a low temperature state, and the foaming steam S3 can be further applied after warming, and air is appropriately applied to the foaming steam S3. In addition, when the foaming steam S3 is applied to the milk M, the milk M is atomized by the venturi effect. In the foaming chamber 50, the milk M is swirled while being swirled. As a result of this, in this embodiment, it is possible to produce foamed milk with extremely fine texture. Of course, since the heating steam S2 and the foaming steam S3 can be supplied independently, for example, by supplying only the heating steam S2 without supplying the foaming steam S3, the milk M is hot milk with less foaming. Various milk supply forms can be taken, such as being able to pour into the cup C in a state. In addition, such steam supply not only heats and foams the milk M, but also contributes to cleaning in the line, and can maintain the sanitary condition of the beverage dispenser A at a high level.

  Next, the milk supply unit 2 as a main component of the milk supply device will be described. This is a part that stores the milk M in a fresh state and is responsible for supplying an appropriate amount to the cup C. As an example, as shown in FIGS. 1 and 6, a refrigeration unit 5 for storing the milk M at a low temperature, A pump unit 6 for supplying a fixed amount from here to the cup C is provided. Hereinafter, the refrigeration unit 5 and the pump unit 6 will be described.

  First, the refrigeration unit 5 will be described. In the refrigeration unit 5, for example, as shown in FIG. 6, a refrigeration chamber 57 is formed in a closed state by a heat insulating wall 55, an opening / closing door 56, and the like, and milk M is stored therein. Here, as an example, a commercially available gable-top type 1-liter milk pack MP is applied to the milk M, and the milk M is stored in this packed state. Can be stocked. In the present embodiment, the tube-shaped member 70 is inserted into one of the milk packs MP, and the milk M is extracted from the milk by the action of the pump unit 6 (the tube-shaped member and the pump unit will be described later). Incidentally, the supply amount of milk M at one time is about 90 cc as an example when producing a drink LM such as a latte or cappuccino.

The milk M does not necessarily need to be stored in a commercially available pack container. For example, the milk M is temporarily transferred to a large-capacity tank, pitcher, etc., and stored here and supplied from here to the cup C. obtain. However, since the commercial milk pack MP is filled and sealed under extremely high hygiene management at the manufacturing stage, it is necessary to use this product form as it is in the packed state because of hygiene management of the dispenser. Is considered the most realistic and effective method.
In this embodiment, only the milk M is stored in the refrigerating chamber 57. However, for example, in the case where a form of a beverage similar to a soluble type is also taken, in addition to the milk M, a liquid coffee (liquid) It is also possible to refrigerate the coffee) and the like and transfer it to the dispenser body 1 by the tubular member 70 as appropriate.

  In view of such a supply form, the remaining amount gradually decreases with each supply in the milk pack MP being supplied. Hereinafter, a method for monitoring the remaining amount of milk will be described. explain. In this embodiment, a non-contact type level sensor 61A is applied as such a measuring instrument 61. As an example, as shown in FIG. 2, the level sensor 61A is attached to the outer surface of the milk pack MP being supplied. The remaining amount level of the milk M is measured by detecting the electrostatic capacity of the milk M from the outside of the pack container. In this case, in order to improve the measurement accuracy, it is preferable to provide a leaf spring (not shown) or the like to achieve close contact between the level sensor 61A and the milk pack MP.

  By the way, there has been a technique for detecting the capacitance of a measurement object in a non-contact state and measuring the remaining level of water, for example, in the past, but here, the measurement object is milk having a higher viscosity than water. Therefore, even if this type of sensor is applied as it is, the remaining amount level cannot be accurately detected by the milk M adhering to the inner surface of the pack container. For this reason, in the present embodiment, the sensitivity of the sensor is adjusted according to the properties such as the viscosity of the milk M so that the remaining amount of the milk M can be measured.

Further, as another method of the measuring device 61 that detects the remaining amount without contact with the milk M, there is a method using a weighing scale 61B as shown in FIG. 6, for example. Specifically, the milk pack MP being supplied is placed on a weighing scale 61B installed in the refrigerator compartment 57, and the remaining amount of milk M is detected from the displacement detection of the weighing scale 61B.
Thus, in this embodiment, in order to measure the remaining amount without directly contacting the milk M, for example, when the milk pack MP is replaced, that is, the tubular member 70 is pulled out from the almost empty milk pack MP. Thus, it is not necessary to clean the measuring instrument 61 when inserting it into a new milk pack MP, and such replacement work can be performed easily and extremely hygienically.

Incidentally, the conventional remaining amount measuring device is generally a contact type sensor in which two sensing members having different lengths are immersed in the milk M. For example, each time the milk pack MP is replaced, the sensor is cleaned. During the replacement of the milk pack MP, it was necessary to pay a great deal of nerves to hygiene management so that dust and the like did not adhere to the sensor immersion part, which was very troublesome.
It is to be noted that such a measuring device 61 that monitors the remaining amount of milk M is configured to emit a warning sound, a warning light, etc. in conjunction with this, and notify the administrator or the like of replacement of the milk pack MP. It is common to take it.

In this embodiment, the open / close door 56 of the refrigerating room 57 is formed so as to be openable / closable on the rear side of the dispenser. However, when the beverage dispenser A is installed on a counter such as a convenience store, there is a store clerk. This is because the milk pack MP can be replaced or replenished from the counter side in many cases.
Further, in a portion other than the refrigerator compartment 57 in the refrigerator section 5 (hereinafter referred to as a non-refrigerator compartment 63), a Peltier element 65 responsible for cooling of the refrigerator compartment 57, a motor m2 (described later) of the pump section 6, or A substrate or the like for performing switching adjustment of the frequency of the AC power supply, temperature, cold, etc. can be accommodated.

Reference numeral 66 shown on the side surface of the refrigerating chamber 57 is an attachment hole through which the tubular member 70 serving as a conveyance path for the heating steam S2 and the milk M is passed. In the present invention , the attachment hole 66 is the refrigeration. It is formed on both the left and right wall surfaces of the chamber 57. This is because the refrigeration unit 5 (milk supply unit 2) can be switched to either the right position or the left position with respect to the dispenser main body 1 (see FIG. 1). Course after setting determined to either the arrangement of the refrigeration unit 5, of course, the mounting hole 66 on the unused side is intended to be closed. Moreover, when changing arrangement | positioning of the refrigerator 5 with respect to the dispenser main-body part 1, the motor m2 of the pump part 6 is reversely rotated and milk M is supplied.

  Next, the pump unit 6 will be described. The pump unit 6 takes out a fixed amount of milk M from the milk pack MP and supplies it to the cup C side. In this embodiment, a tubing pump 69 that can supply a fixed amount of milk M without directly contacting the milk M. Apply. As shown in FIGS. 1 and 6 to 8 as an example, the tubing pump 69 includes a tube-like member 70 made of silicon or the like and a rotating disk 72 having a plurality of (here, three) rollers 71. It is. The tubular member 70 is provided so that one end thereof is inserted into the milk pack MP, and is provided so that an intermediate portion reaching the heated steam mixing chamber 43 is pressed by at least one roller 71.

When the milk M is supplied to the heated steam mixing chamber 43 side, the rotating plate 72 is rotated so that the pressing position of the tubular member 70 by the roller 71 is sequentially shifted to the supply side. The crushing and returning accompanying the above are repeatedly applied to the tube-shaped member 70 to generate a conveying force (suction force) from the milk pack MP to the heating steam mixing chamber 43, thereby supplying the milk M.
The tubular member 70 does not necessarily need to be made of silicon, and various materials can be applied as long as the member is elastically deformed by receiving an external force, that is, contact with the roller 71, and does not require deformation. The part may be partially formed of a tubular member made of a hard material, and in this specification, such members are collectively referred to as “tubular members”. Reference numeral 73 in the figure denotes a fixing member 73 that forms a pair with the rotating disk 72 (roller 71), sandwiches the tubular member 70, and presses the tubular member 70. Further, reference numeral 72A in the figure denotes a support that holds the turntable 72 rotatably.

  As described above, the tube-like member 70 is alternately subjected to deformation such as crushing and returning by the roller 71 as the milk M is supplied, so it is necessary to replace it in an appropriate period. In order to make it easy, the turntable 72 (support 72A) is formed so as to be able to be rotated and separated somewhat from the fixed member 73 (see FIG. 7). Reference numeral 74 shown in FIG. 7 is a so-called one-touch type clasp for locking the support 72A (the rotating disk 72) to the fixed member 73 in a state where the tubular member 70 is sandwiched. 1 and 6 is a motor for rotating the turntable 72 as described above.

In this embodiment, the tubing pump 69 and the heating steam mixing chamber 43 are installed in the refrigeration chamber 57. This is because the milk M remains in the tube-shaped member 70 for supplying the milk M between the intake port (insertion end) inserted into the milk pack MP and the heating steam mixing chamber 43. This is because the remaining milk M is also stored in a refrigerated state, and the hygiene management of the milk M is thoroughly performed. For this reason, when steam is supplied to the heating steam mixing chamber 43, it is conceivable that the ambient temperature around the steam is somewhat increased. However, the heating by the steam is only instantaneous and is a tube-shaped member. 70 is not enough to heat denature the milk M remaining on the pump unit 6 side, and of course, the entire refrigerator compartment 57 is not heated. If the milk M remaining in the pump unit 6 and the heating steam mixing chamber 43 does not have to be refrigerated actively, there is no problem with the tubing pump 69 or the heating steam mixing chamber 43 if there is no problem in terms of hygiene. It can also be installed in the refrigerator compartment 63.
In the present embodiment, the members that generate heat during operation, such as the motor m2 and the Peltier element 65, are installed in the non-refrigeration chamber 63, but can be positively provided outside the refrigeration unit 5.

  As described above, the tube pump 69 is very hygienic because the rotating plate 72 (roller 71) that causes the tubular member 70 to transfer is not in direct contact with the milk M. Further, in the state where the milk supply for each time is finished, the tubular member 70 is crushed by the roller 71, so that the milk M remaining in the tubular member 70 is returned to the milk pack MP. In this respect, it is very hygienic because the residual amount is reduced to a small amount.

  Reference numeral 77 shown in FIG. 2 is a pulse transmission type flow rate measuring device that measures the flow rate of water fed from the water purifier 45 to the heating tank 40, and reference numeral 78 is a vibration valve that sends a certain amount of water to the heating tank 40. . Reference numeral 79 is a thermostat provided in the heating tank 40, and reference numeral 80 is a leveler for monitoring the amount of remaining hot water (the level of hot water) in the heating tank 40. Further, reference numeral 81 is a sensor for monitoring the pressure of the steam in the heating tank 40, and reference numeral 82 flows a small amount of water entering the heating tank 40 to the outlet side (hot water side) so as not to raise the hot water temperature more than necessary. This is a bypass.

  Reference sign SV1 shown in FIG. 2 is a valve that performs ON / OFF of water supply in conjunction with the leveler 80 of the heating tank 40. The symbol SV2 is a valve that is opened when hot water is sent to the dripper unit 12 (beverage production unit 3). When extraction is finished, the liquid remaining between the valve SV2 and the dripper unit 12 is discharged. It is also responsible for the action. Reference sign SV3 is a valve that sends steam (foaming steam S3) in the heating tank 40 to the spout 31 of the injection chamber 30 in conjunction with the dripper 12 and is a member corresponding to the steam control valve 48 in FIG. is there. In the figure, symbol SV4 is a valve that feeds hot water to the spout 31 of the pouring chamber 30 as needed. Here, the operation of discharging hot water from the spout 31 is performed by a switch (button) on the operation panel P provided on the front of the dispenser. Is. Reference sign SV5 in the drawing is a valve for sending steam (heating steam S2) to the milk supply path 36 (heating steam mixing chamber 43), and is a member corresponding to the steam control valve 42 in FIG. In the figure, symbol SV7 is a valve for sending a temperature rising steam S1 for heating the coffee liquid L.

Next, the preferable handling structure 9 of the tubular member 70 that transfers milk M, steam (heating steam S2) and the like between the refrigerator compartment 57 (refrigerator 5) and the dispenser body 1 will be described.
In the embodiments shown in FIGS. 1 and 6 and the like, the mounting holes 66 are formed in the side surfaces of the refrigerating chamber 57 and the dispenser main body 1, and the tubular member 70 is passed therethrough, that is, the penetration form is adopted. This originates in the refrigerator compartment 57 and the dispenser main-body part 1 taking the opening / closing form of a door like a general refrigerator. That is, the refrigerator compartment 57 opens and closes the open / close door 56 for external access from the back side, and the dispenser body 1 generally opens and closes the front panel door to the front side. It has a form. However, in consideration of the trouble of inserting and removing the tubular member 70 every time cleaning or replacement is performed, the handling structure 9 is preferable in which the tubular member 70 is pulled out without penetrating as much as possible, which is shown in FIG.

That is, the tubular member handling structure 9 according to the present invention is such that, first, in the refrigerator compartment 57 and the dispenser main body 1, an access opening / closing part 91 for taking in and out the stored items is formed at the upper part. Here, the lower part formed in a fixed state with respect to the upper opening / closing part 91 is a body part 92, and a joint (connecting part) between the opening / closing part 91 and the body part 92 is a boundary edge 93. . In the present invention , the boundary edge 93 is formed so as to reach the side surfaces of the refrigerator compartment 57 and the dispenser main body 1, and the tubular member 70 is held so as to be hooked on the boundary edge 93. A holding portion 94 is formed (both the refrigerator compartment 57 and the dispenser main body 1 are formed on the body portion 92 side). That is, the holding portion 94 is formed so as to generate the detachable permissible opening 94a by the boundary edge 93, and thereby the detachment of the tubular member 70 can be performed very easily. Specifically, the attachment / detachment opening 94a is used for attachment / detachment, such as fitting the tube-like member 70 into the holding portion 94 from the attachment / detachment opening 94a, or removing the tube-like member 70 from here to release the holding.

In this embodiment, as shown in FIG. 11, as an example, the holding portion 94 is formed as an inner notch having substantially the same inner diameter as the outer diameter of the tubular member 70. The size and shape of the holding portion 94 (notch portion) will be described in more detail. The holding portion 94 holds the tubular member 70 by receiving the tubular member 70 in the constricted portion, and the holding action diameter CD is more than half of the tubular member 70, more specifically, A size of about 2/3 to 4/5 of the tubular member 70 (outer diameter) is preferable. For this reason, the remaining edge portion of about 1/3 to 1/5 is formed as if cut out by the boundary edge 93, and this corresponds to the detachable opening 94a. As described above, the holding portion 94 can be easily fitted into the tubular member 70 by the attachment / detachment opening 94a, but is formed in an overall constricted shape, so that the tubular member 70 once received is retained. Established a structure to maintain retention.
In addition, due to such a form, the tubular member 70 fitted in the holding portion 94 is in a state in which about 1/3 to 1/5 of the outer diameter protrudes from the boundary edge 93 (see FIG. 11 (see the figure when the lid is opened), the closure of the opening / closing portion 91 serving as a lid causes the tubular member 70 to be deformed to the extent that it does not interfere with the supply of milk or the like, and is in close contact with the inner surface of the holding portion 94 ( (Refer to the figure when the lid is closed in FIG. 11). Of course, when the opening / closing part 91 is opened, the tubular member 70 returns to a substantially circular shape by its own elasticity.

The close contact of the tubular member 70 with the inner surface of the holding portion 94 due to the closing of the opening / closing portion 91 causes the tubular member 70 to be prevented from coming off. That is, while the beverage dispenser A is being operated, vibration (pulsation) is likely to occur with the transfer of milk M or the like, but the tubular member 70 is in close contact with the inner surface of the holding portion 94. It is possible to prevent disconnection (movement).
The reason why the holding portion 94 is formed in the upper part of the side surface of the refrigerator compartment 57 or the dispenser main body portion 1 is that the commercially available milk pack MP is vertically placed. That is, here, as shown in FIGS. 1 and 6 and the like, the tube-shaped member 70 is inserted from above the milk pack MP, and the milk M is transferred to the cup C side by the pump unit 6, so this transfer is performed more reliably. Therefore, the holding portion 94 is formed at a position higher than the vertically placed milk pack MP.

Further, in the present invention , the holding portion 94 is formed on the body portion 92 side in the fixed state, which is for stably holding the tubular member 70 regardless of the opening / closing operation of the opening / closing portion 91. That is, for example, the tubular member 70 in reaction at the time of opening the opening and closing portion 91 fall out are those that were in a strange, handling and hygiene management, is very convenient.
Furthermore, in the present invention, as shown in FIG. 11, the opening and closing section 91 of the refrigerating compartment 57 and the dispenser body portion 1, a part or all of the top surface, and continuously formed into shaped folding the upper front and the upper side surface and has, Ru Monodea to open and close it up and down. However, as a reference example related to the present invention, for example, as shown in FIG. 12, a front door formed with a side upper portion (the same reference numeral 91 as that of the opening / closing portion) is opened / closed entirely on the front side. It is also possible.

Forming the holding portion 94 in a circular shape of an appropriate size in this way is extremely effective in that the design and processing of the holding portion 94 can be performed simply. The holding portion 94 is shown in FIG. As shown, a guide 94b can be added. That is, in this embodiment, the guide 94b is formed in a substantially orthogonal direction of the holding portion 94, and the tube-like member 70 can be easily held and the insertion direction can be stabilized. is there. In the embodiment shown in FIG. 13A, the guide 94b is formed to protrude outward from the side surface of the body portion 92, and the guide 94b is also formed to be inwardly recessed on the side surface of the opening / closing portion 91. On the other hand, in the embodiment shown in FIG. 13B, the guide 94b is formed by utilizing the wall thickness of the opening / closing part 91 and the body part 92. Of course, such a guide 94b is also intended to be formed with respect to the body portion 92 in which at least the holding portion 94 is formed.

In this way, the handling structure 9 in which the tubular member 70 is fitted into the joining end edge (boundary edge 93) of the body portion 92 can be attached and detached (removed and set) when the tubular member 70 is washed or replaced. A sufficiently satisfactory effect can be obtained in that it is extremely easy to perform. In particular, since the beverage dispenser A is desirably cleaned several times a day for hygiene management, cleaning and replacement of the tubular member 70 that required excessive labor can be performed extremely hygienically and easily. This greatly improves the maintainability of the beverage dispenser A.
Even if the present invention odor was so fitted in this way the tubular member 70 at the boundary edge 93, holding unit 94 as described above, formed on the left and right sides of the walls of the refrigerating compartment 57 and the dispenser body portion 1 to leave, but to make sure that you can cope with both of every other right place or left.
In FIG. 11, the fronts of the refrigerator compartment 57 and the dispenser main body 1 are shifted by 90 degrees, but this does not show the arrangement of both members, but the opening / closing structure of the opening / closing portion 91 and the formation of the holding portion 94. This is for easy understanding of the handling structure 9 of the tubular member 70 including the position and the like, and both members are generally arranged so that the front faces in the same direction.

The beverage dispenser A according to the present invention has the basic structure as described above, and hereinafter, a milk supply method will be described together with a description of a method for producing the beverage LM by the beverage dispenser A. In the description, a case where cappuccino and latte are drowned in a hot state (hot) will be described as an example. By the way, in these cappuccinos and lattes, the fine foaming of the milk M as described above is one of the important factors that determine the “full scale” of the beverage LM.
In order to set the beverage LM, usually, the menu button B provided on the operation panel P is operated (pressed) to select, and in this embodiment, the beverage LM is poured in accordance with the menu selection of the beverage LM. The height of the mouth 31 is also automatically set. That is, as described above, since the target menu is hot cappuccino or hot cafe latte, the standard size cup C is used, and the spout 31 is automatically lowered accordingly. , Set the height. Further, in accordance with such an operation, a standard size cup C is set in the injection chamber 30 manually or automatically.

(1) Constant supply of milk To supply the milk M stored in the refrigerator compartment 57, the tubing pump 69 is operated. Specifically, the rotating plate 72 is driven by a motor m2. By the rotation of the turntable 72, the tube-shaped member 70 repeatedly performs the deformation of pressing (crushing) by the rollers 71 and returning (restoring) based on the elasticity of the member itself. Moreover, since the deformation position is sequentially shifted to the supply side according to the rotating turntable 72, the stored milk M is moved to the heating steam mixing chamber 43 side in the tubular member 70. A conveying force (suction force) to be directed is generated, whereby the milk M is supplied. Moreover, since the supply amount of milk M per time is determined by the number of rotations of the turntable 72, the turntable 72 is stopped when the target supply amount (90 cc as an example) is reached. In addition, the temperature of the milk M preserve | saved at the refrigerator compartment 57 is about 8 degreeC as an example.

The stored milk M is sent from the refrigerating chamber 57 to the heating steam mixing chamber 43 by the operation of the tubing pump 69, where it comes into contact with the heating steam S2 and is heated to about 80 ° C. as an example. It is.
The heated milk M is then sent to the frothed steam mixing chamber 49 through the milk supply path 36. In this embodiment, since it is desired that the milk M is finally formed into finely-formed foamed milk, the foaming steam mixing chamber 49 is supplied with foaming steam S3 mixed with air. This is brought into contact with milk M.
In the foaming steam mixing chamber 49, it is preferable to mix the steam and the milk M while atomizing the milk M by the flow rate of the foaming steam S3 in order to improve the foaming of the milk M.

  The milk M that has come into contact with the foaming steam S3 in this way then reaches the foaming chamber 50, where it is sufficiently stirred and then poured into the cup C as a finer form of milk. . The temperature of the foamed milk poured into the cup C is set to about the same level as the coffee liquid L (for example, about 80 ° C.) so as not to lower the temperature of the extracted coffee liquid L. The By the way, foamed milk gradually changes (disappears) over time, so it is difficult to indicate the fineness of freshly squeezed foam with specific numbers. In cappuccino that has been swelled, the foam does not sink even when sugar is placed, so the sugar does not sink for a relatively long time, and the texture when actually drunk is very good. there were.

  In the present embodiment, it has been described that hot milk latte, hot cappuccino, etc. can be made, so that the milk M is generated in a fine, smooth foamed foamed milk state. For example, only the steam S2 for heating is used. If it is applied to the milk M and the foaming steam S3 is not applied, it is possible to produce hot milk with little foaming or simple hot milk without foaming. If only the foaming steam S3 containing air is allowed to act on the milk M, it is possible to produce foamed milk having a relatively low temperature. Of course, it is also possible to supply the milk M without supplying both the heating steam S2 and the foaming steam S3. In this case, the milk C is injected into the cup C in the cold state filled in the milk pack MP. can do.

(2) Grinding of coffee beans (generation of coffee powder)
With such milk supply, the coffee liquid L is extracted. For this, first, a cup of coffee beans is dropped and supplied from the hopper 10 to the casing 111 of the grinder unit 11 (see FIG. 10).
The coffee beans that have fallen into the casing 111 in this manner are sent to the mill blade 113 by the transfer action by the screw 112, where they are ground to an appropriate particle size and become coffee powder W. At this time, the blades 114 attached to the screw 112 substantially cause a transfer action to the coffee beans.
The coffee powder W ground to an appropriate particle size is then fed into the dripper 12 from the discharge port 111A of the casing 111 (see FIG. 14A).

(3) Compression of coffee powder The coffee powder W fed into the dripper unit 12 is then compressed by the cylinder unit 13 (block 14) as shown in FIG. 14 (b). Specifically, the rotary shaft 15 is rotated (forward rotation) to raise the lower movable block 14B, and the coffee powder W received between the blocks 14 is compressed. In addition, in compression of coffee powder W, it is possible to manage compression, for example, detecting the pressure concerning coffee powder W with a pressure sensor, In this case, when the input amount of coffee powder W changes However, compression with constant pressure can be performed.
Incidentally, the compression of the coffee powder W is for allowing the hot water for extraction to pass through evenly, and thus the full-fledged coffee liquid L can be extracted in a short time.

(4) Coffee liquor extraction (drip)
Thereafter, hot water is supplied to the coffee powder W compressed in the dripper 12 to extract the coffee liquid L. If hot water is supplied while the coffee powder W is compressed, a comparison called a normal drip, for example, espresso, is performed. A strong coffee liquid L can be extracted, which is usually drip.
On the other hand, as shown in FIG. 14 (c), the lower movable block 14B is lowered from the compression position by about 2 to 3 mm as an example, and the Murashi space SP in which the coffee powder W can float above the dripper portion 12 is formed. If hot water is supplied to the coffee powder W, the coffee liquid L having a milder or softer taste than the normal drip can be extracted, and this is used as a natural drip. Hereinafter, these drip forms will be sequentially described.

(A) Normal drip When performing normal drip, as shown in FIG. 3, hot water for extraction is supplied to the compressed coffee powder W from the lower side of the dripper unit 12, for example. As a result, the hot water is extracted from the upper side of the dripper section 12 as a coffee liquid L from which the aroma component, coffee oil component, and the like of the coffee powder W are extracted. Incidentally, the reason why the hot water is supplied from the lower side of the dripper unit 12 and the coffee liquid L extracted from the upper side is taken out is to efficiently take in a fragrance component, a coffee oil component and the like that easily escape from above.

  The extracted coffee liquid L can be heated by supplying hot steam S1 from above the coffee powder W as hot water is supplied from below the coffee powder W. In particular, when the extraction interval (interval from the previous extraction to the current extraction) is long (for example, 1 minute), the hot water remaining in the hot water supply path 18 between the heating tank 40 and the lower filter 16B is cooled. When this is supplied as it is to the coffee powder W as extracted hot water, the cold remaining hot water is pushed out first, so the temperature of the coffee liquid L, which should be about 80 ° C., is about 60 ° C. It may be reduced.

  However, in the present embodiment, as shown in FIG. 3, the steam supply path 19 is connected to the upper filter 16A, and the temperature rising steam S1 can be supplied from the upper filter 16A. By sending the hot steam S1 into the coffee powder W, the temperature of the cooled remaining hot water can be increased, and as a result, the hot coffee liquid L around 80 ° C. can always be extracted regardless of the length of the extraction interval. is there. Incidentally, conventionally, the temperature of the coffee liquid L when the extraction interval is long is low (because it is warm), so that the commercial value is poor, and what is extracted after the interval is often discarded.

After that, the extracted coffee powder W (squeezed residue W1) is kicked down by the scraper 24 to the residue receiver 25 separately provided as the movable block 14B descends. explain.
When the extraction of the coffee liquid L is completed, the movable block 14B is lowered by the reverse rotation of the rotating shaft 15 and is separated from the fixed block 14A. At this time, in this embodiment, in accordance with separation, first, the temperature rising steam S1 is supplied to the upper filter 16A, and the residual residue of the coffee powder W adhering to the upper filter 16A is separated from the filter surface to form a lump. This is integrated with the aperture dregs W1.

  In addition, when the residue remains in the upper filter 16A and the extraction interval is long in this state, the residue residue may be oxidized. Therefore, the coffee liquid L extracted after the interval has a strong acidity, and the original coffee The taste of the liquid L (coffee LM) may be impaired. However, in this embodiment, when the throttle residue W1 is separated from the upper filter 16A, the steam S1 for raising the temperature is supplied and adhered to the massive throttle residue W1 as much as possible (see FIG. 4). The surface of the upper filter 16A is cleaned, and the residue remaining on the upper filter 16A can be almost eliminated. For this reason, even if the extraction interval is long, oxidation due to residual residue can be prevented, and extraction in a good state is always possible.

As the movable block 14B descends, the scraper 24 moves in a substantially horizontal direction along the lower filter 16B when the throttle residue W1 reaches a certain position, and the aperture residue W1 is paid to the residue receiver 25. (See FIG. 4). At this time, since the blade 26 is attached to the scraper 24, the tip of this scrapes off the residue remaining on the surface of the lower filter 16B to clean the filter.
If the supply time of the heating steam S1 flowing to the upper filter 16A is too long for the purpose of separating the residual debris, the remaining debris itself can be separated but the lump of the lump in the lump state mounted on the lower filter 16B. W1 may become too soft, and when kicked out by the scraper 24, the lump state cannot be maintained, and there is a concern that the broken powder powder is scattered around. For this reason, the supply time of the temperature rising steam S1 for the purpose of separation is suppressed to about 0.5 to 1.5 seconds as an example.

(B) Natural drip In order to perform natural drip, as described above, the movable block 14B that has compressed the coffee powder W is lowered downward to release the compression, and as shown in FIG. An uneven space SP is formed above the powder W. The natural drip is for supplying hot water to the coffee powder W in this state, and by supplying hot water, the coffee powder W floats in the Murashi space SP and is usually extracted with the drip coffee liquid L (for example, espresso) A coffee liquor L having a milder taste can be obtained.
In addition, after drip, in order to discharge the throttle residue W1 from the cylinder part 13 (dripper part 12), the movable block 14B is raised again, the throttle residue W1 is pressed and hardened, and hot water is supplied to the upper filter 16A. The subsequent discharge operation is the same as that of the normal drip described above.
As described above, in this embodiment, the normal drip and the natural drip can be selectively performed by the control method of the movable block 14B. For this reason, while using the same raw material (coffee powder W), one drink The dispenser A can extract different coffee liquids.

  In this embodiment, hot coffee latte or hot cappuccino is used as a beverage LM, and after pouring milk M into the cup C, the coffee liquid (beverage liquid) L is poured. The order can be changed as appropriate according to the type and properties of the beverage LM. For example, depending on the beverage LM, the liquid milk M without foaming is first poured into the cup C, then the coffee liquid L is poured, and then the beverage LM is poured into the finely frothed milk M this time. Conceivable.

Next, how the milk supply path 36 is cleaned mainly by the heating steam S2 will be described. Here, it is assumed that the heating steam S2 is fed every time milk is supplied to clean the supply path.
In cleaning, naturally, the supply of milk M is stopped, and cleaning is performed by feeding only the heating steam S2 into the supply path. The steam cleans the inside of the milk supply path 36 after the heating steam mixing chamber 43, and the milk M adhering to the path is removed, the path is sterilized, and the like. Of course, the foaming steam mixing chamber 49 and the foaming chamber 50 can be cleaned by the heating steam S2. By performing such steam cleaning for each milk supply, the hygiene state of the milk supply path 36 and the beverage dispenser A can be maintained at a higher level.

At the time of steam cleaning, since at least one of the rollers 71 of the tubing pump 69 stops in a state where the tubular member 70 is pressed (crushed) in the pump unit 6, this has a substantial check valve action. Steam is not sent to the milk pack MP side.
In addition, the milk foaming line 38 can be cleaned and sterilized by feeding only the foaming steam S3 into the milk foaming line 38.

  The heating steam S2 that has washed the milk supply line is led into the injection chamber 30 from the discharge nozzle 32. Since the fan 34 is connected to the injection chamber 30, the steam after cleaning is quickly supplied to the apparatus. Discharged outside. For this reason, the filling chamber 30 is not filled with steam, and clouding of the open / close door 33 can be prevented. The heat generated from the heating tank 40 and the like is released to the outside of the apparatus by the air blown by the fan 34, and if the fan 34 is always operated, the heat that is trapped in the dispenser as well as expelling the steam from the injection chamber 30. Can be released quickly. As a result, the temperature around the hopper 10 often placed on the upper part of the dispenser can be lowered, and the coffee beans can be stored in a better quality state.

  In addition, it is preferable to perform such steam cleaning every time the milk M is quantitatively supplied as described above. Further, for example, if the steam cleaning is performed regularly at a predetermined time, about twice a day, Further, the beverage dispenser A can be managed hygienically. Of course, in addition to such steam cleaning, it is preferable to perform cleaning with a cleaning liquid at the time of replacement of the tubular member 70 or at the start of use when the machine has not been used for a long time.

  In this embodiment, the tubing pump 69 is used when the milk M is taken out in a fixed amount. However, a vibration pump or the like can be applied instead of the tubing pump 69. In addition to such a method, for example, if a milk pack MP is placed above the milk supply path 36 and is connected by a tube-like member 70, a supply form using gravity drop can be adopted. In this case, the quantity can be taken out without directly touching the milk M, and in particular, there is an effect that the power for taking out the quantity can be unnecessary or reduced.

It is a perspective view which shows the drink dispenser which concerns on this invention. It is a skeleton flowchart. It is explanatory drawing which shows skeletally the mode of the cylinder part which compresses coffee powder by a fixed block and a movable block. It is explanatory drawing which shows skeletally the mode of the cylinder part which pays out the squeezed residue (coffee powder) after extraction to a residue receiver. It is explanatory drawing which shows a mode that the heat emitted from a heating tank etc. was dissipated outside by the discharge wind of the fan which expels vapor | steam from an injection chamber. It is a skeletal perspective view showing the milk supply unit from the milk pack extraction side. It is a perspective view which expands and shows a tubing pump. It is explanatory drawing which shows a milk heating line and a milk froth line skeletally. It is explanatory drawing which shows the automatic raising / lowering mechanism of a spout. It is sectional drawing which shows a mode that coffee beans are sent to the mill side by a grinder unit. It is a perspective view which shows the handling structure of the tubular member which transfers milk, a vapor | steam, etc. between a refrigerator compartment and a dispenser main-body part. It is a perspective view which shows the other structure of the opening / closing part in a refrigerator compartment and a dispenser main-body part as a reference example relevant to this invention . It is explanatory drawing which shows the structure of the holding | maintenance part which added the guide. It is explanatory drawing which shows the natural drip technique which forms nonuniformity space in steps.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Dispenser main part 2 Milk supply part 3 Drink liquid production | generation part 4 Milk processing steam supply part 5 Refrigeration part 6 Pump part 9 Handling structure 10 Hopper 11 Grinder unit 12 Dripper part 13 Cylinder part 14 Block 14A Fixed block 14B Movable block 15 Rotating shaft 16 filter 16A filter (fixed block side)
16B filter (movable block side)
17 Mounting plate 17A Mounting plate (fixed block side)
17B Mounting plate (movable block side)
18 Hot water supply path 19 Steam supply path 20 Transport path 21 O-ring 24 Scraper 25 Waste receiver 26 Blade 27 Plate member 30 Injection chamber 31 Spout 32 Discharge port nozzle 33 Open / close door 34 Fan 35 Cup mounting surface 36 Milk supply path 37 Milk heating Line 38 Milk foaming line 39 Heater 40 Heating tank 41 Steam supply valve 42 Steam control valve 43 Heating steam mixing chamber 44 Check valve 45 Water purifier 47 Steam supply valve 48 Steam control valve 49 Foaming steam mixing chamber 50 Foaming chamber 51 Air pump 52 Check valve 55 Heat insulation wall 56 Opening / closing door 57 Refrigeration room 61 Measuring instrument 61A Level sensor 61B Weigh scale 63 Non-refrigeration room 65 Peltier element 66 Mounting hole 69 Tubing pump 70 Tubular member 71 Roller 72 Turntable 72A Support body 73 Fixing member 74 Clasp 7 Flow meter 78 Vibrating valve 79 Thermostat 80 Leveler 81 Sensor 82 Bypass 91 Opening / closing section 92 Body section 93 Boundary edge 94 Holding section 94a Desorption allowance opening 94b Guide 111 Casing 111A Discharge port 112 Screw 113 Mill blade 113A Inner blade 113B Outer blade 114B Blade 116 Joint flange 310 Automatic lifting mechanism 311 Motor 312 Screw screw 313 Lifting body 314 Coupling 315 Bearing 316 Sensor SV1 valve SV2 valve SV3 valve SV4 valve SV5 valve SV7 valve A Beverage dispenser B Menu button C Cup CP Holding plate D Drain L Drinking liquid (coffee liquid)
LM beverage (coffee)
M milk MP milk pack m1 motor m2 motor m3 motor P operation panel S1 steam for heating S2 steam for heating S3 steam for foaming SP spotted space W coffee powder W1

Claims (4)

A beverage dispenser (A) comprising a refrigerator compartment (57) mainly for refrigeration of milk (M) and a dispenser main body (1) responsible for the production of beverage liquid (L). (57) and the dispenser main body (1) in the structure of routing a tubular member (70) for transferring milk (M) , steam, etc.,
The refrigerator compartment (57) and the dispenser body (1) are an access opening / closing part (91) responsible for taking in and out of stored items, and a body part formed in a fixed state with respect to the opening / closing part (91) ( 92) , and a boundary edge (93) serving as a connection site between the closed opening / closing part (91) and the body part (92) ,
Among these, the opening / closing part (91) is formed such that the upper part of the front surface and the upper part of the side face are continuously formed in a folded shape from part or all of the top surface in the refrigerator compartment (57) and the dispenser body part (1). The boundary edge (93) is formed on both side surfaces of the refrigerating chamber (57) and the dispenser body (1) by adopting a hinge-like opening and closing form that opens upward with the rear side as the rotation base end. And
In addition , on both side surfaces of the refrigerator compartment (57) and the dispenser main body (1) , a holding portion (94) for holding the tubular member (70) in the fixed body portion (92 ) has a boundary edge ( 93) is formed as a notch that is hooked on the boundary edge (93), and a part of the holding portion (94) that is hooked on the boundary edge (93) is used as a detachable opening (94a) of the tubular member (70) ,
When installing the refrigerator compartment (57) and the dispenser body (1), the refrigerator compartment (57) is placed on the right or left with respect to the dispenser body (1), and the tubular member (70) is set. The holding parts (94) are arranged so as to face each other,
When setting the tubular member (70) to the holding portion (94), the tubular member (70) is fitted into the attachment / detachment opening (94a) with the opening / closing portion (91) opened, and the holding portion (94) while is held in,
When removing the tubular member (70) from the holding portion (94), withdrawing the tubular member (70) from the desorption allowable opening (94a) in a state where the opening closing portion (91), by the holding portion (94) To release the catch ,
In addition, the tubular member handling structure in the beverage dispenser is characterized in that the holding portion (94) on which the tubular member (70) is not set is closed .
The holding portion (94) is formed as a Subomari shaped notch among having substantially the same inner diameter as the outer diameter of the tubular member (70), the holding effect size for holding a tubular member (70) ( CD) is, by Rukoto formed in a size of about 2 / 3-4 / 5 of the outer diameter of the tubular member (70), the catch structure for holding a tubular member (70) is realized,
Further, since the remaining 1/3 to 1/5 is formed at the boundary edge (93) as the desorption allowance opening (94a), the desorption allowance opening (94a) holds the tubular member (70). The attachment / detachment structure to the part (94) is realized,
In addition, when the tubular member (70) is set in the holding portion (94), about 1/3 to 1/5 of the tubular member (70) protruding from the boundary edge (93) is in a closed state. by being pressed by the closing part (91), routing of the tubular member in a beverage dispenser according to claim 1, characterized in that so as to close contact with the inner surface of the holding portion tubular member (70) (94) Construction.
Guides (94b) are added to both sides of the refrigerator compartment (57) and the dispenser main body (1) in which the holding portion (94) is formed, in a direction substantially orthogonal to the holding portion (94). The tubular member handling structure in a beverage dispenser according to claim 1 or 2, characterized in that the tubular member (70) set in 94) is held more stably.
In the refrigerator compartment (57) , a commercially available milk pack (MP) is accommodated vertically.
When supplying milk (M) from here to the dispenser body (1) , it is performed through a tubular member (70) inserted above the milk pack (MP) ,
The said holding | maintenance part (94) is formed in the position higher than the commercially available milk pack (MP) installed vertically, The handling structure of the tubular member in the beverage dispenser of Claim 1, 2 or 3 characterized by the above-mentioned. .

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