JP2000189316A - Liquor server - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquor server in which power consumption is small, miniaturization is possible with little limitation on the installation space, the manufacturing cost can be restrained, and the control of discharge quantity is easy and accurate to reduce the remainder of the liquor after discharge. SOLUTION: This liquor server is provided with a treatment vessel 9 for heat treatment and/or cooling treatment, and the liquor sucked in from the outside is treated in the treatment vessel 9 and then is discharged. In this case, the liquor sucked in is stored in the treatment vessel 9 and then is discharged after heat treatment or cooling treatment. This liquor server is also provided with a measuring means for measuring the sucked liquor in a prescribed quantity for standing by in a temporary vessel 3, and the standby liquor in the temporary vessel 3 is treated in the treatment vessel 9.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquor server for discharging liquor sucked from the outside by heating or cooling the liquor, and more particularly to a liquor server having a simple structure and improved operability.

[0002]

2. Description of the Related Art Various types of sake brewers have been provided.
As an example, sake is suctioned from a bottle, etc., and the suctioned sake is warmed with a warmer and served as hot sake. There has also been proposed a cold liquor server that cools sucked liquor and provides it as cold liquor.

[0003] For example, there is a direct heating type in sake liquor, and FIG.
As shown in (2), the sake is discharged while being heated by a heater 102 which is directly heated by a heater 101. The liquor is sucked by the pump 103, heated by the heater 102 while flowing, and discharged to the sake center. The discharge side is, for example, a cylindrical discharge port 110 serving also as a discharge / discharge stop operation lever, and by operating this lever, the start / stop of liquor suction / discharge is operated.

[0004] In the hot water bath type, as shown in FIG.
The sake is heated by flowing sake into the coil tube 202 attached to the coil tube 201.
By appropriately setting the length of 2 and the time for flowing and passing through the coil tube 202, a suitable temperature sake is obtained.

[0005] The cold sake server is a device similar to the water bath type,
Cooling water such as ice water is used in place of hot water to cool the sake flowing through the coil tube.

As shown in FIGS. 9 and 10, there are two types of suction of sake from the outside: a pump and a gravity drop.

Further, when discharging into a container such as a bottle, care must be taken to ensure that the amount is properly discharged to the bottle. However, most recent sake brewers have an outlet sensor for detecting sake at the outlet, and the discharge amount is controlled by this. In this method, the outlet is inserted into the mouth of the sake bottle, and when liquor is filled up to the inserted outlet, the outlet sensor detects this and stops discharging automatically. Precautions at the time of discharge, such as passing, are reduced.

[0008]

The above-mentioned heating treatment /
Since the cooling process is performed while flowing sake, the processing device requires a predetermined processing capacity. As an example, a direct-heating-type sake brewing device has two 700 W heaters and has a total of 1400 liters.
It is heated with W. However, many restaurants that have sake brewers have rather small stores, and often have small power supply facilities.Electrical equipment that consumes a large amount of power must be installed in conjunction with the use of other electrical equipment. Making it difficult. Therefore, an apparatus having a heating portion, such as a sake whisk, whose power consumption is suppressed is excellent as an installation condition.

In the case of a hot water brewing sake brewer, the size of the hot water tank and the length of the coil tube immersed in the hot water tank have a certain size.
It takes length, which hinders the miniaturization of sake ware. This problem is the same in the cold sake server.

Further, although an outlet sensor is provided for discharging an appropriate amount to the bottle, the depth of the bottle is not uniform, and if the bottle is deep, the bottle is discharged too much. In addition, containers to serve customers are not limited to sake bottles,
The size / shape of the container to be poured, such as liquor, varies, and not all of the control of the discharge amount can be covered by the discharge sensor.

After the discharge while flowing is stopped, the pipe in the liquor server is filled with the liquor up to just before the discharge port. There is a problem that the sake is heated for a long time, and the overheating causes an increase in iron content eluted from the equipment in the sake and a change in components, thereby impairing the taste of the sake. Although the direct heating method does not have the problem of overheating, if the pipes, heaters and other members are touched for a long time, the members may be affected by the deterioration of taste and the transfer of odor.

[0012] In addition, in most of the sake servers, most of the sake is sucked from an inverted bottle, and is set so as to be inserted from the upper surface of the body of the sake server. Is taller if you include a bottle. Therefore, if an attempt is made to set the sake server at a location below the shelf, there is a restriction that there is no obstacle such as a low shelf above the sake server. In addition, the installation area is preferably small, and a small liquor server is desired even if the store space is small especially in a small store.

[0013] In view of the above problems, it is an object of the present invention to provide a liquor surper which consumes less power, can be miniaturized, has less restrictions on the installation location, and can reduce the production cost. Easy and accurate quantity control,
It is to provide a liquor server that can reduce residual liquor after discharge.

[0014]

Means for Solving the Problems and Effects of the Invention In order to solve the above problems, according to the first aspect of the present invention, a processing device that heats and cools, instead of processing while sucking sake, is used. The sake was kept and heated or cooled in this state. The retaining method may vary depending on the configuration of the processor. In this way, for example, in the case of a sake warmer, a desired warming temperature can be obtained by holding the apparatus for a predetermined time even if its heating capacity is reduced. In addition, even if the sake brewing server has a small cooling capacity, it can be made into a desired liquor by keeping it according to the present invention. As a result, if the processor has a small heating and cooling capacity, the processor itself can be reduced in size, and the liquor server itself using the processor can be reduced in size. Less.

In the conventional hot water brewing sake brewing apparatus, even after the sake has been discharged, the liquor remains in the coil tube and is stored as a result. In addition, there is a problem that the alcohol is damaged, and the reservoir of the present application does not include such a thing.

According to the second aspect of the present invention, the amount of sake to be stored is measured, and the sake is temporarily waited in some container (temporary container), and then subjected to a process such as heating. Only the required amount of liquor can be processed, and unnecessary heating / cooling of the liquor beyond the required amount can be avoided. In addition, the amount of sake to store is 1
If the serving unit is set to two or two, there is no need to pay attention to pouring a proper amount into the sake bottle. Also, compared to a liquor server having a discharge sensor, accurate control of the amount of liquor to be discharged can be easily performed.

The invention according to claim 3 is an invention which presents the embodied structure of the above invention, that is, the temporary container is provided with a heater. By providing the heater, the liquor can be heated while being kept in the temporary container, and as a result, the temporary container also serves as a heating container as a processor. Accordingly, the heater may have a small calorific value, so that the power consumption of the sake brewing apparatus can be reduced, and no load is imposed on the power supply equipment of the shop where the sake brewing apparatus is installed. Further, the manufacturing cost can be reduced by downsizing the heater. In addition, when the heater is used, the operation of turning on and off the heater is repeated, but the inconvenience of the breaker being cut off at that time can be reduced, and no burden is imposed on the use site.

[0018] The invention according to claim 4 is based on a conventional hot water decoction system,
In the case of cold sake, this is a proposal in which the inventions of claims 1 and 2 are applied to a cooling water tank type (squid "hot water type" etc.) sake server.
The processor of the present invention mainly has a heat exchanger in which a coil tube is immersed in a water tank as in a conventional water bath type or the like. In addition, a temporary container is provided at an upstream position of the processor, and the liquor kept on standby is retained in the coil tube, and is discharged after being subjected to predetermined heating or cooling in the coil tube. The size of the water tank and the length of the coil tube can be reduced, and the size of the entire processing device can be reduced, as compared with the case of heating while flowing. As a result, the size of the sake server can be reduced, and the manufacturing cost can be reduced as much as the size is reduced. Here, the coil tube is a name representing a tube for heat exchange, and the shape of the tube is not limited to a shape, but may be any shape other than a U-shaped tube, a bent tube, or a coil shape. May be something.

According to the fifth aspect of the present invention, the liquor is sent from the temporary container to the discharge port by gravity.
In the case of the invention dependent on claim 3, the delivery to the outlet is literally performed by gravity drop, and in the invention dependent on claim 4, delivery to the coil tube and delivery from the coil tube to the outlet. Are performed by gravity drop together. Therefore, the temporary container is preferably in the form of an open container or, in the case of a closed container, provided with an air hole. When the water is sent out by gravity and the final discharge from the discharge port is completed, the pipe in the downstream portion from the temporary container is empty, and no residual liquor remains. For example, in the third embodiment, the heating treatment device, which is also a temporary container, becomes empty, and in the fourth embodiment, the coil tube becomes empty. Therefore, a liquor server of, for example, a hot water brewing type does not overheat / cool the waiting liquor, thereby avoiding providing liquor at an inappropriate temperature. In addition, as a common effect between the direct heating type and the hot water type, there is no residual liquor, so it is possible to avoid long contact with pipes, heaters, and other components, and to reduce the taste and odor transfer due to touching these components. The influence can be suppressed.

In the invention according to claim 6, the sake suction port is provided lower than the temporary container, and the pressure is sent to the temporary container by a pump. Thereby, the sake basin can be provided to be fully lowered to the bottom surface of the liquor server body. As a result, even when the temporary container is set high, the height of the used condition including the one-shoulder bottle can be kept low, and it is excellent in setting a place with many shelves, such as a kitchen or a counter. In addition, since the center of gravity of the used state is lowered, if the fall angle is set to be the same as that of the conventional sake server, the bottom surface of the main body can be narrowed, and the installation can be performed with a small installation area. Further, the pipe to the temporarily installed temporary container becomes vertically long, and the residual liquor remains in the pipe even after the pressure supply to the temporary container is completed. However, this pipe uses a silicon port or a stainless steel pipe. However, the smell of the pipe member is transferred to the residual liquor remaining in the vertically long pipe, or the iron content of the stainless steel pipe is eluted, thereby adversely affecting the taste. In contrast, by providing a low suction port,
The liquor left in this vertical pipe flows back to the liquor tray,
The amount of liquor that touches the plumbing can be reduced, and as a result, the quality of the liquor, such as taste, can be maintained.

[0021]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to FIG.
To explain the invention described above, for example, external liquor such as one bottle A is sucked from a liquor receiver 1 by a pump 2, and a predetermined amount required at that time, such as 1 go, 2 go, is measured and temporarily stored in a temporary container 3. Let it happen. The temporary container 3 is an entrance 4 as an example.
And a closed container having an outlet 5 at the bottom. When the reservoir is stored, the outlet 5 is closed by the valve 6a, so that an air hole 7 for releasing air is provided above the temporary container 3, and the pressure from the pump 2 is reduced. Making it possible. By using the air hole 7 which is closed except when liquor goes in and out by an electromagnetic valve or the like, intrusion of various bacteria and the like into the inside can be suppressed. At the time of measurement, the water level sensor 8 is placed at a predetermined depth position in the temporary container 3.
a, 8b may be provided for measurement, or detection may be performed using a float. Therefore, in this case, the temporary container 3 is also a measuring container. The weighing may be performed by monitoring the operation time of the pump instead of weighing, and the liquor may be temporarily stored in the container 3 by the pump operation time corresponding to a predetermined amount.

The sake in the temporary container is processed as shown in FIG.
Then, a predetermined heating or cooling process is performed in a state where it is kept here.

After the treatment, as shown in FIG. 3, hot or cold sake having a predetermined temperature is discharged from the outlet 10, and air enters through the air holes 7b to help the sake to fall. All of the sake flow passages downstream from the temporary container 3 including the processor 9 become empty.

As shown in FIG. 4, the liquor itself may be suctioned by gravity drop. In this case, valves 6a and 6b are connected to the connecting pipes of the liquor receiver 1, the temporary container 3 and the processing unit 9, respectively. The valve opening and closing operation shown in FIGS.
The operation shown in FIG. 3 can be performed.

Next, the third aspect of the present invention will be described with reference to FIG. This sake server as a sake server is a sake receiver 1
And a temporary container 3 for temporarily storing the liquor sucked by the pump 2 from the liquor receptacle, and a discharge port 10 for discharging the liquor from the temporary container 3.

The temporary container 3 is provided with water level sensors 8a and 8b at two positions above and below the inner surface of the side wall, and is provided at a depth position when one or two liquors are filled.
The temporary container 3 itself is provided at a position above the outlet 10 so that gravity can be dropped onto the outlet 10. The temporary container 3 is a closed container, on which an inlet 4 for piping from the pump 2 and an air hole 7 are provided, and an outlet 10 at the bottom.
There is provided an outlet 5 for the piping to.

A heater 11 is provided at the bottom of the temporary container 3 so that the liquor can be heated by heating the heater 11, and the temporary container 3 also serves as a heating processor 9a. A temperature sensor 12 is provided at the bottom,
When the temperature reaches a predetermined temperature, the heater 11 is stopped, and a notification of completion of the warming is notified by lighting a lamp on an operation panel (not shown) and a melody sound.

When operating, either one or two sets are selected and instructed from an operation panel (not shown). Based on this instruction, the pump 2 is started to start feeding the sake to the temporary container 3. When a predetermined amount is accumulated by the water level sensors 8a and 8b in the temporary container 3, the pump 2 stops and the heater 11 starts heating. The heated liquor is stored in the temperature sensor 12 of the temporary container 3.
When the temperature reaches a predetermined temperature, the heater 11 is stopped and a notification of the completion of the warming is given. Alternatively, you can set the bottle B to the outlet 10 from the beginning, start the discharge automatically based on the notification of completion of the heating, and notify the discharge completion notification by lamp and melody sound after the discharge to the bottle. You may make it.

The invention according to claim 4 will be described with reference to FIG. This sake server as a sake server has a sake receiver 1 and
A temporary container 3 for temporarily storing the liquor sucked by the pump 2 from the liquor receiver, a heating device 9b into which the liquor is poured from the temporary container 3, and an outlet for discharging the liquor from the heating device 9b 10 is the main configuration.

The temporary container 3 has an inlet 4, an outlet 5, and an air hole 7 similar to those of the temporary container shown in FIG. Just exit 5
A valve 6c is interposed in a pipe drawn out of the pipe, and the tip of the pipe 6 is formed into a cut-off injection pipe 13 which is inserted into an opening 15 of a coil pipe 14 described below.

The heating processor 9b mainly has a heat exchanger in which a heater 17 for heating hot water and a coil tube 14 are immersed in a water tank 16. The coil tube 14 is formed by coiling a tube having an inner diameter of about 8 mm. The upstream side of the coil tube 14 is interrupted (FIG. 7), and its end is formed as an opening 15, into which the injection tube 13 on the temporary container side is inserted. It is crowded. The relationship between the opening 15 of the coil tube 14 and the injection tube 13 inserted therein is as shown in FIG. 7, that is, the outer circumference of the injection tube 13 has a considerable distance from the inner circumference of the coil tube opening 15. Is thin enough to be empty. Then, the sake is regulated by the thinness of the injection pipe, and instead of flowing through the entire cross section of the coil pipe 14, the air inside the coil pipe 14 leaves room to escape from the opening 15, that is, the concept is shown in FIG. 8. As described above, the flow is performed at such a flow rate that it can flow along the lower portion of the cross section of the coil tube 14. This is because the rear end side of the coil tube 14 is closed to keep sake, and the air inside needs to flow upward in the coil tube 14, whereas if a large amount of alcohol is put in at once, This is because the outlet of the air is blocked and the air cannot escape, and as a result, the sake cannot be injected.

When the operation is performed, the user instructs to select either one or two quantities as in the description of FIG. Based on this instruction, the pump 2 operates to start sending pressure to the temporary container 3. When a predetermined amount is accumulated by the water level sensors 8a and 8b in the temporary container, the pump 2 is stopped and the valve 6c of the injection pipe 13 is stopped.
Is opened, and liquor having a flow rate regulated to the fineness is poured into the coil pipe 14 from the thin injection pipe 13. Coil tube 14
Is kept in that state for a while and is discharged after a predetermined time. The holding temperature is indirectly controlled by the holding time. In addition, if both the temperature of the sake to be sucked and the temperature of the water tank are measured and the predetermined time to be kept is determined from these two temperatures, the temperature can be controlled to be more accurate. The operation after the completion of the warming may be performed in the same manner as described with reference to FIG.

[Brief description of the drawings]

FIG. 1 is a view for explaining one embodiment of the invention according to claims 1 and 2, and shows a state in which liquor sent from a liquor receiver by a pump is temporarily put on standby in a container;

FIG. 2 is an explanatory diagram of a state in which sake is transferred from the state shown in FIG. 1 to a processor.

FIG. 3 is an explanatory diagram of a state in which sake is discharged from the state shown in FIG. 2;

FIG. 4 is another view for explaining one embodiment of the invention according to the first and second aspects, in which sake is put by gravity from a sake receiver into a temporary container.

FIG. 5 is a diagram illustrating one embodiment of the invention described in claim 3;

FIG. 6 is a diagram illustrating one embodiment of the invention described in claim 4;

FIG. 7 shows an opening of the coil tube shown in FIG. 6;
It is a figure which showed the magnitude relation of the pipe diameter with the injection pipe inserted here, and also explained that the quantity of sake injected into a coil pipe is an amount which does not fill a cross section.

FIG. 8 is another explanatory view of a state in which sake is injected into the coil tube by an injection tube, in which the coil tube is shown as a straight tube and the state in which alcohol is accumulated in the coil tube.

FIG. 9 is a schematic view of a conventional direct heating type sake brewing apparatus.

FIG. 10 is a schematic diagram of a conventional hot water brewing sake brewing apparatus.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Liquor receiver 2 Pump 3 Temporary container 6a, 6b, 6c Valve 8a, 8b Water level sensor 9 Processor 9a Direct heating type heating processor as a processor 9b Hot water type heating processor as a processor 10 Discharge port 11 Heater 14 Coil tube 16 Water tank

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3E082 AA01 AA02 BB05 CC01 DD01 EE01 EE02 4B055 AA44 BA22 BA25 BA36 CA01 CA61 CA71 CA73 CB04 CB15 CB17 CC28 CC52 CC58 CD15 CD63 DA02 DB02 GA04 GB15 GC31

Claims (6)

[Claims] 1. A liquor server having a processor for heating and / or cooling, wherein the liquor is processed by the processor and discharged from the processor, and the liquor is retained in the processor. A sake server characterized by discharging after being placed and subjected to a heating treatment or a cooling treatment. 2. The liquor according to claim 1, further comprising a weighing means for measuring the sucked liquor to a predetermined amount and waiting in a temporary container, wherein the liquor held in the temporary container is processed by a processor. Sake server. 3. The sake server according to claim 2, wherein the temporary container is provided with a heater so that the temporary container also serves as a heating container as a processor. 4. A processing device includes a heat exchanger formed by immersing a coil tube in a water tank, wherein hot water for heating treatment or cooling water for cooling treatment is prepared in the water tank, and an upstream position of the processing device is provided. From the temporary container provided in
3. The liquor server according to claim 2, wherein the liquor that has been on standby is transferred to the coil tube and retained. 5. The liquor server according to claim 2, wherein the sending of the liquor from the temporary container to the discharge port is performed by gravity drop. 6. The liquor suction port is provided lower than the temporary container, and the pressure is sent to the temporary container by a pump.
A liquor server according to any one of 5 above.