JP2017196323A - Stirring unit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powdery milk formula device that can be readily handled and inhibit loss of synchronism of a stirring element.SOLUTION: In a stirring unit, a lid part (8a) provided in an opening part of a milk formula pot (4) includes a projection part (81) projecting toward a rotation center of a stirring element (4a). The projection part (81) is positioned upward of the stirring element (4a) so as to have an interval to the stirring element (4a) while the stirring element (4a) is disposed in a bottom part of the milk formula pot (4).SELECTED DRAWING: Figure 1

Description

  The present invention relates to a stirring unit including a stirring container for receiving a liquid and a stirring bar arranged at the bottom of the stirring container. In particular, the present invention relates to a stirring unit that prepares a liquid mixture by mixing a mixture raw material and a liquid.

  In recent years, WHO (World Health Organization) and FAO (Food and Agriculture Organization of the United Nations) "Guidelines on Safe Formulation, Storage and Handling of Dry Powdered Milk for Infants" Was co-created.

  According to this guideline, there is a report on the relationship between infant dry milk powder, that is, infant formula, and severe illness and death of infants due to infection with Enterobacter Sakazaki, etc.

As a preventive measure against the above infection, it has been reported that dry powdered milk given to infants must be prepared using boiling water at a temperature of 70 ° C. or higher. As specific milk preparation methods, the guidelines describe the following methods.
(1) Clean and disinfect the surface where dry powdered milk (milk powder) is prepared.
(2) Wash fingers with soap and clean water and wipe off moisture with a clean cloth or disposable napkin.
(3) Boil a sufficient amount of safe water.
(4) Be careful of burns and pour an appropriate amount of boiled water cooled to above 70 ° C into a clean and sterilized cup or baby bottle.
(5) Accurately add the indicated amount of dry powdered milk.
(6) Cool in a short time to a temperature suitable for breastfeeding by placing it under running tap water or leaving it in a container containing cold or ice water.
(7) Wipe the outside of the feeding cup or bottle with a clean cloth or disposable cloth, the type of dry powdered milk, the name or identification number of the infant, the date and time of milk preparation, the name of the staff who prepared the milk, etc. Display the necessary information.
(8) Since very hot water is used for formulating, it is essential to check the feeding temperature before breast feeding so as not to burn the infant's mouth.
(9) Discard any dry powdered milk that has not been consumed within 2 hours of preparation.

  Here, the temperature of milk given to the infant is considered to be about 40 ° C., which is the human skin temperature, in consideration of the temperature and body temperature of breast milk. For this reason, in order to prepare dry powdered milk and give it to infants, it is necessary to cool the milk to about 40 ° C. after preparing using a liquid once boiled at 70 ° C. or higher. .

  As a conventional apparatus and method for preparing milk for infants, for example, a milk former disclosed in Patent Document 1 is known.

  In the milk foamer disclosed in Patent Document 1, the stirring mechanism includes a stirring head and a shaft portion for supporting the stirring head, and a magnetic drive mechanism for magnetically driving the stirring head is provided in the base body. Is provided.

International Publication No. 2014/136833 (Released on September 12, 2014)

  The stirring mechanism provided in the milk foamer disclosed in Patent Document 1 has a shaft portion rotatably supported by the cup lid, and a stirring head fixed to the shaft portion, and is a vertically long complicated structure. is there. For this reason, it is necessary for the user to carefully attach and detach the stirring mechanism to and from the cup body of the milk foamer and to clean the stirring mechanism, and there is a difficulty in handling (usability). On the other hand, if the shaft portion is omitted, the stirring head may move upward and step out.

  The present invention has been made in view of the above problems, and an object of the present invention is to provide a stirring unit that is easy to handle and can suppress step-out.

  In order to solve the above problems, a stirring unit according to one aspect of the present invention includes a stirring container that receives a liquid, and a stirring bar that is disposed at the bottom of the stirring container and stirs the liquid by an external magnetic force. A stirrer unit comprising a restricting member that restricts the stirrer from moving upward from the bottom, and the restricting member is in a state in which the stirrer is disposed at the bottom. It is characterized by being provided in the stirring vessel so as to be located above the stirring bar and have a gap with the stirring bar.

  According to one aspect of the present invention, it is possible to provide an agitation unit that is easy to handle and can suppress step-out.

(A) is sectional drawing which shows the structure of the powdered milk preparation apparatus which concerns on Embodiment 1 of this invention, (b) is a plane which shows the structure of the pot for milk preparation with which the said powdered milk preparation apparatus is equipped. FIG. It is a flowchart which shows the setting method of the powdered milk preparation apparatus which concerns on Embodiment 1 of this invention. It is a figure for demonstrating the effect of the powdered milk preparation apparatus which concerns on Embodiment 1 of this invention. It is a flowchart which shows the structure and setting method of the powdered milk preparation apparatus which concern on Embodiment 2 of this invention. It is a flowchart which shows the structure and setting method of a powdered milk preparation apparatus which concern on Embodiment 3 of this invention. (A) is sectional drawing which shows the mixing state of the milk in the powdered milk preparation apparatus which concerns on Embodiment 5 of this invention, (b) is the mixed state of the milk in the powdered milk preparation apparatus which is a comparative example FIG. It is a graph which shows the relationship between the temperature of milk at the time of milking using various powdered milk formulating apparatuses, and the elapsed time from the hot-water supply start.

  Hereinafter, embodiments of the present invention will be described in detail. For convenience of explanation, members having the same functions as those shown in the embodiments are denoted by the same reference numerals, and description thereof is omitted as appropriate.

[Embodiment 1]
An embodiment of the present invention will be described below with reference to FIGS.

  In this embodiment, as a stirring unit that stirs a liquid (particularly, a mixture), for example, infant milk powder as a mixing / extraction raw material and heated liquid are automatically mixed to generate milk as a mixture. A powdered milk preparation device will be described. In addition, the stirring unit of this invention is not necessarily restricted to this. For example, the present invention can be applied to a coffee maker as a stirring unit that automatically generates a coffee as a mixture by pouring a heated liquid into ground coffee beans as a mixing / extraction raw material. In addition, the present invention can be applied to a tea maker as an agitation unit that automatically produces Japanese tea or black tea as a mixture by pouring a heated liquid into tea leaves as a raw material for mixing and extraction.

(Configuration of powdered milk preparation device 1A)
The configuration of the powdered milk preparation device 1A (stirring unit) according to the present embodiment will be described with reference to FIGS.

  (A) of FIG. 1 is sectional drawing which shows the structure of 1 A of powdered milk preparation apparatuses, (b) is a plane which shows the structure of the pot 4 (stirring container) for milk preparation with which 1A of powdered milk preparation apparatuses is equipped. FIG. As shown to (a) of FIG. 1, 1 A of powdered milk preparation apparatuses are comprised from the apparatus main body 2 as a housing | casing, the storage container 3 which stores a liquid, and the pot for milk preparation 4 as a stirring container. ing.

(Milk preparation pot 4)
The milk preparation pot 4 is a container that receives a liquid to be agitated, and is placed on the placement portion 2a of the apparatus main body 2, and the stirring bar 4a disposed on the bottom of the milk adjustment pot 4 rotates. Thus, the liquid inside the milk preparation pot 4 is stirred. Milk M can be generated by preparing and mixing dry powdered milk, that is, powdered milk MP, which has been put in the milk preparation pot 4 in advance, and a boiled liquid L for milk production.

  The milk preparation pot 4 includes a lid portion 8a (erection portion) for covering the opening 41. The lid portion 8a is formed with a hot water supply opening 82 at a portion facing the nozzle 13 of the apparatus body 2 and an exhaust opening 83 at a portion facing the exhaust duct 33b leading to the exhaust port 34. ing. The heated liquid L is ejected from the nozzle 13 and supplied to the milk preparation pot 4 through the hot water supply opening 82. The vapor of the liquid L is exhausted from the exhaust port 34 through the exhaust opening 83 and the exhaust duct 33b.

  Moreover, the center part of the cover part 8a is provided with the protrusion part 81 (regulation member) which protrudes toward the bottom part of the pot 4 for milk preparation. More specifically, the protrusion 81 protrudes toward the rotation center of the stirring bar 4a. The protrusion 81 has a thin tip, and the tip of the protrusion 81 abuts on the stirrer 4 a to restrict the stirrer 4 a from moving upward from the bottom of the milk adjustment pot 4.

  In the reference state where the stirrer 4a is disposed at the bottom of the milk preparation pot 4, the projecting portion 81 is located above the stirrer 4a and has a gap with the stirrer 4a. It is provided in the pot 4. Moreover, since the cover part 8a is detachably attached to the opening part 41 of the milk preparation pot 4, the protrusion part 81 provided in the cover part 8a is also detachably attached to the opening part 41.

  In addition, the member (erection part) which supports the protrusion part 81 should just be constructed in the opening part 41, and is not limited to the lid | cover of the opening part 41. FIG. The bridge portion may be, for example, a member that is detachable from the opening 41 and includes an elongated plate-like portion that is bridged by the opening 41.

  As shown in FIG. 1 (b), the stir bar 4a has a magnet 40 therein, and the surface of the magnet 40 is covered with a resin. As the resin used for the surface, a resin suitable for food is preferably used. For example, silicone, Teflon (registered trademark), polypropylene, or the like is preferably used.

  As the shape of the stirrer 4a, various shapes such as an elongated bowl shape, an octagonal rod shape, a disk shape, and a windmill blade shape can be used. In the present embodiment, the stirring bar 4a has a disc shape, and has a pair of protrusions on the surface facing the bottom of the milk preparation pot 4.

  The magnet 40 of the stirrer 4a is magnetically coupled to a magnet (not shown) arranged on the rotation shaft of the motor 5 arranged inside the apparatus main body 2 below the milk adjustment pot 4. Therefore, the stirring bar 4a is rotated in synchronization with the rotation of the motor 5 by the magnetic force. The distance from the bottom of the milk preparation pot 4 to the tip of the protrusion 81, that is, the sum of the height of the stirrer 4a and the gap between the stirrer 4a and the protrusion 81 is such that the stirrer 4a is upward. It is desirable that the distance be such that the above synchronization can be maintained even if it moves and abuts against the tip of the protrusion 81.

(Reservoir 3)
The storage container 3 is disposed on the upper part of the apparatus main body 2 and is detachable from the apparatus main body 2. The storage container 3 stores a liquid L for use in milk preparation. Examples of the liquid L include tap water, water suitable for babies such as drinking water for babies, pure water, and natural water.

  Moreover, the water supply valve 3a is provided in the lower part of the storage container 3, and when the storage container 3 is removed from the main body, the water supply valve 3a is closed. For this reason, the storage container 3 can be removed from the apparatus main body 2 and supplied with water, and can be carried after the supply. Thereafter, when the storage container 3 is installed in the apparatus main body 2, the water supply valve 3 a is opened, and the liquid L is supplied to the supply pipe 10 and the heater 12.

  A scale is attached to the side surface of the storage container 3 so that the amount of water can be grasped, and the user can adjust the amount of milk preparation using this scale. The scale may be attached to the inner side surface of the storage container 3, or the storage container 3 may be transparent so that it can be confirmed from the outside.

  In addition, the storage container 3 is provided with, for example, a filter made of activated carbon or an ion exchange membrane (not shown) to remove impurities, chlorine, bacteria, bacteria, ionic metals, and the like in the poured liquid L. It is good also as a structure. Further, assuming that the liquid L is stored for a long time, for example, a sterilizer such as an ultraviolet irradiation device may be installed on the upper portion of the storage container 3. Thereby, the stored liquid L can be irradiated with ultraviolet rays and sterilized.

(Configuration of the apparatus body 2)
The apparatus main body 2 includes a motor 5, an operation panel 6, a control unit 7, a supply pipe 10, a float type check valve 11 and a heater 12 as main components.

  The motor 5 includes a magnet as described above. When the motor 5 rotates, the magnet rotates, and the stirrer 4a rotates by this rotation. Therefore, the motor 5 has a function as a rotation mechanism that rotates the stirring bar 4a.

  The motor 5 is controlled independently of the operation of dropping the liquid L onto the milk preparation pot 4 in the powder milk preparation device 1A. That is, the motor 5 may move or may stop when the liquid L is dropped. In addition, the rotation direction and the rotation speed of the motor 5 are variable, and when the milk M is generated, the control unit 7 may control the rotation direction and the rotation speed as appropriate. Through the control of the motor 5, the rotation direction and the rotation speed of the stirring bar 4a can be controlled.

  In addition, a current detection circuit is preferably provided in the power supply system to the motor 5. When the milk M is generated in a state where the stirrer 4a is not disposed, or when the stirrer 4a is misaligned with the magnet of the motor 5 due to some abnormality, the load on the motor 5 is reduced. By detecting this decrease in load by the current detection circuit, it is possible to detect an abnormality in the operation of the powdered milk preparation device 1A.

  As described above, the milk adjustment pot 4 can be placed on the placement portion 2a near the center of the apparatus main body 2. Below the placement unit 2a, an operation panel 6 is provided for the user to operate the powdered milk preparation device 1A. The operation panel 6 is connected to a control unit 7 that controls the operation of each unit of the apparatus main body 2.

  A supply pipe 10 serving as a flow path for supplying the liquid L stored in the storage container 3 to the milk preparation pot 4 is provided inside the apparatus main body 2. The supply pipe 10 includes a float type check valve 11 for preventing the backflow of the liquid L to the storage container 3, a heater 12 for heating and sterilizing the supplied liquid L, and adjusting the heated liquid L. A nozzle 13 for supplying to the milk pot 4 is provided. The liquid L stored in the storage container 3 flows from the storage container 3 into the inlet of the heater 12 via the float check valve 11 inside the supply pipe 10, and flows out from the outlet of the heater 12 to the nozzle 13. The

  As a material of the supply pipe 10, for example, a metal pipe such as SUS or a pipe such as silicone or Teflon (registered trademark) resin pipe can be used. Preferably, it is desirable to select, for example, a silicone-based member suitable for supplying food applications. In the present embodiment, as the supply pipe 10, for example, a silicone tube having an inner diameter of φ10 mm is used. The size of the material and inner diameter of the tube can be arbitrarily set. Moreover, the connection with each part can select the arbitrary fixing methods suitable for the size etc. of the tube.

  The float check valve 11 has a function of preventing the backflow of the liquid L from the heater 12 to the storage container 3 and a function of stopping the supply of the liquid L at the water level of the float check valve 11.

  In the present embodiment, as shown in FIG. 1A, the heater 12 has, for example, a U-shaped pipe shape, and is formed so as to cover a part of the supply pipe 10 from the periphery. The heater 12 includes, for example, a nichrome wire, and has a function of heating and boiling the liquid L for milk generation, sterilizing, and supplying the liquid to the nozzle 13.

The mechanism of supplying the liquid L by the heater 12 is as follows.
(1) The liquid L flows from the storage container 3 through the float check valve 11 to the portion of the supply pipe 10 covered with the U-shaped heater 12.
(2) The liquid L that has flowed into the portion of the supply pipe 10 covered with the U-shaped heater 12 is filled with the liquid L up to a height at which the float check valve 11 is attached.
(3) When heating by the heater 12 is started, the liquid L boils and is pushed up from the heater 12 by its vapor pressure.
(4) Since the float type check valve 11 is provided on the inlet side of the heater 12, the liquid L is pushed out only from the outlet of the heater 12 on the reverse side, and the liquid L is supplied to the nozzle 13 via the supply pipe 10. The
(5) As the liquid L in the supply pipe 10 in the portion covered by the heater 12 decreases, the pressure in the supply pipe 10 in the portion covered by the heater 12 decreases, and the float check valve 11 opens. . As a result, returning to (1), the liquid L before heating flows into the supply pipe 10.

  The heater 12 of the present embodiment is provided with a temperature sensor (not shown) so that the heating temperature of the heater 12 can always be measured.

  The above steps (1) to (5) are repeated until the liquid L disappears from the storage container 3, and the liquid L heated by the heater 12 is sequentially pumped to the milk adjustment pot 4. When the liquid L disappears inside the supply pipe 10, the heat from the heater 12 becomes difficult to be transmitted to the outside, and the temperature of the heater 12 itself is likely to rise above the boiling temperature of the liquid L. As a result, the heating of the heater 12 can be stopped by setting and detecting the upper limit temperature.

  Furthermore, as shown to (a) of FIG. 1, the fan 32 for ventilation for cooling the liquid L heated and boiled with the heater 12 is provided in the exit side of the supply piping 10. As shown in FIG. The fan 32 has a blowing function for air-cooling the milk M in the milk preparation pot 4 to a target temperature. An intake port 31 for sucking air is provided on the upstream side of the fan 32, and a blower duct 33 a for blowing air toward the milk preparation pot 4 is provided on the downstream side. The intake port 31 is provided with a filter (not shown) so that dust, foreign matter and the like do not enter inside.

  Further, an exhaust duct 33 b having an exhaust port 34 for discharging the air in the milk preparation pot 4 to the outside of the apparatus main body 2 is provided at a position corresponding to the exhaust opening 83 of the milk adjustment pot 4. .

  The blower fan 32, the intake port 31, the blower duct 33a, the exhaust duct 33b, and the exhaust port 34 function as a temperature adjusting unit that cools the liquid L and the milk M after mixing.

  By performing the cooling process by the fan 32 simultaneously with the stirring process by the stirring bar 4a, the cooling efficiency is further increased. The liquid level inside the milk preparation pot 4 when the stirrer 4a is stopped is horizontal. On the other hand, as shown in FIG. 1 (a), the stirrer 4a rotates. The liquid level on the outside rises due to the centrifugal force, the central part descends, and the liquid level becomes bowl-like. By being in such a state, both the contact area between the milk M and the inner surface of the milk preparation pot 4 and the surface area of the milk M increase. For this reason, the heat radiation area of the milk M increases and the milk M becomes easy to cool. Further, since there is such a change in the liquid level, it is desirable that the size of the milk preparation pot 4 is sufficiently larger than the amount of milk M to be prepared.

  A thermistor TM for indirectly measuring the temperature of the liquid L or milk M in the milk preparation pot 4 is provided below the placement portion 2a. By measuring the relationship between the milk temperature in the milk preparation pot 4 and the temperature measured by the thermistor TM in advance, the finished milk temperature can be set on the user side. Thereby, the completion of milk preparation is determined from the temperature detected by the thermistor TM, and the completion is notified to the user by sound or lamp display.

  The finished milk M is transferred to a baby bottle and given to the baby. For this reason, when notifying the user of the completion by sound or lamp display, it is desirable to set the temperature to be detected at a temperature higher than 40 ° C., which is an indication of breast feeding, and as a guide, around 45 ° C.

  In addition, the amount of milk can be predicted from the transition of the milk temperature in the milk preparation pot 4, and the contact area between the milk M and the inner surface of the milk preparation pot 4 and the surface area of the milk M can be as large as possible. It is possible to set the rotation speed of the stirring bar 4a.

  The thermistor TM checks the temperature of the internal liquid L or milk M from the temperature of the outer surface of the milk preparation pot 4. Therefore, a leaf spring for bringing the thermistor TM into contact with the milk preparation pot 4 to ensure heat transfer between the thermistor TM and the milk preparation pot 4, and the position of the milk preparation pot 4 and the apparatus main body 2. It is desirable to provide positioning pins and guides for making the relationship constant.

(Operation procedure of powdered milk preparation device 1A)
FIG. 2 is a flowchart showing a setting method of the powdered milk preparation device 1A. As shown in (1) of FIG. 2, first, each member that has been cleaned such as sterilization and disinfection is prepared, and the stirring bar 4 a is disposed at the bottom of the milk preparation pot 4.

  Next, as shown in (2) of FIG. 2, the powdered milk MP is put into the milk preparation pot 4, and then, as shown in (3) of FIG. Set. And the pot 4 for milk preparation of this state is mounted in the mounting part 2a of the powdered milk preparation apparatus 1A.

  Thereafter, a desired amount of water is supplied to the storage container 3. At this time, water may be supplied to the storage container 3 installed in the apparatus main body 2, or after supplying water to the storage container 3 removed from the apparatus main body 2, the storage container 3 is installed in the apparatus main body 2. May be.

  Next, the operation panel 6 is operated to start the operation of the powdered milk preparation device 1A. When the operation is started, the control unit 7 that has received a command from the operation panel 6 starts energizing the heater 12, drives the fan 32, and starts the motor 5 to rotate the stirring bar 4 a. Start.

  Next, the water in the supply pipe 10 is heated by the heater 12. The boiled water passes through the supply pipe 10 and the nozzle 13 in this order, is supplied to the milk preparation pot 4, and hot water supply is started. At this time, the control unit 7 sets the rotation speed of the motor 5, that is, the rotation speed of the stirring bar 4a to a preset speed (for example, 100 to 2000 rpm). Note that the set value is not necessarily limited to this.

  Subsequently, when all the water initially stored in the storage container 3 is supplied to the milk preparation pot 4, the controller 7 stops energization of the heater 12. Thereafter, the milk is cooled while the stirring bar 4a is rotated, and the milk preparation is completed.

(Effect of powdered milk preparation device 1A)
In general, a powder milk preparation device is a device for producing a beverage for babies that needs safety in particular, so that each member needs to be used in a particularly clean state. Moreover, when a general consumer uses the above-mentioned powder milk preparation device, it is necessary that the user who is unfamiliar with the operation of the machine can easily handle it.

  On the other hand, in the stirring mechanism provided in the milk foamer disclosed in Patent Document 1, the shaft portion is rotatably supported by the cup lid, and the stirring head is fixed to the shaft portion. It is a simple structure. For this reason, when taking out the said stirring mechanism from the cup body of the said milk foamer, it is necessary to carry out carefully so that the said cup body and the said stirring mechanism may not collide.

  When the stirring mechanism is cleaned, it is desirable to disassemble and clean the stirring mechanism into a shaft portion, a cup lid, and a stirring head. However, in this case, the above-described disassembling work occurs, and the work of reassembling the cleaned shaft portion, the cup lid, and the stirring head to the stirring mechanism occurs.

  And when arrange | positioning the stirring mechanism assembled again in the said cup body, it is necessary to carry out carefully so that the said cup body and the said stirring mechanism may not collide. As described above, it is difficult to say that the milk former disclosed in Patent Document 1 is easy to handle even by a user who is unfamiliar with the operation of the machine.

  Therefore, in the powdered milk preparation device 1A of the present embodiment, the shaft portion is omitted. As a result, the agitator 4a can be taken out from the milk preparation pot 4 or the agitator 4a can be arranged in the milk adjustment pot 4 as attachment / detachment of the agitation mechanism. Moreover, since the above-described stirring mechanism need not be disassembled and assembled, it is easy for the user to handle.

  However, when the shaft portion is omitted, several problems occur. This point will be described with reference to FIG.

  FIG. 3 is a diagram for explaining the effect of the powdered milk preparation device 1A. At the time of setting, when the stirring bar 4a is placed in the milk preparation pot 4 and the powdered milk MP is introduced, as shown on the left side of FIG. 3 (a), there is a positional deviation that causes the stirring bar 4a to move out of a predetermined position. May occur. In this case, the magnet 40 on the stirrer 4a side and the magnet on the motor 5 side are not magnetically coupled, and the stirrer 4a may not rotate even if the motor 5 rotates.

  Further, at the time of the above setting, as shown on the left side of FIG. 3 (b), there is a possibility that a procedure error occurs in which the stirred bar 4a is disposed after the milk powder MP is introduced into the milk preparation pot 4. . In this case, the magnetic coupling between the magnet 40 on the stirrer 4a side and the magnet on the motor 5 side is weak, and therefore there is a possibility that the stirrer 4a cannot be rotated at high speed. In addition, the milk powder MP may remain undissolved in the lower part of the stirring bar 4a.

  In addition, during the generation of the mixture, as shown on the left side of FIG. 3C, there is a possibility that some force acts on the stirrer 4a and the stirrer 4a moves upward. In this case, the magnetic coupling between the magnet 40 of the stirrer 4a and a magnet (not shown) arranged on the rotating shaft of the motor 5 is weakened. As a result, the rotation of the magnet 40 on the stirrer 4a side and the magnet on the motor 5 side are weakened. In other words, a step-out occurs in which the synchronization between the rotation of the stirring bar 4a and the rotation of the motor 5 is lost. When the step-out occurs, the rotation speed of the stirring bar 4a decreases, or the rotation of the stirring bar 4a stops, so that it may take time for the mixture to be generated or the mixture cannot be generated. There is sex.

  Therefore, in the powdered milk preparation device 1A of the present embodiment, as shown in FIGS. 1 and 2, the lid portion 8a includes the protruding portion 81, and in the reference state, the protruding portion 81 is located above the stirring bar 4a. And is arranged so as to have a gap with the stirring bar 4a.

  As a result, even when a position shift as shown on the left side of FIG. 3A occurs at the time of the above setting, as shown on the right side of FIG. When the lid portion 8a is attached, the projecting portion 81 comes into contact with the stirring bar 4a, and the positional deviation of the stirring bar 4a can be corrected. As a result, the magnet 40 on the stirrer 4 a side and the magnet on the motor 5 side are magnetically coupled, and the stirrer 4 a can be rotated by the rotation of the motor 5.

  In addition, even when a procedure error such as that shown on the left side of FIG. 3B occurs at the time of the above setting, as shown on the right side of FIG. When the part 8a is attached, the protrusion 81 comes into contact with the stirrer 4a and presses the stirrer 4a and the milk powder MP, whereby the positional deviation of the stirrer 4a can be corrected. As a result, the stirring bar 4a can be rotated at a high speed, and the powdered milk MP can be prevented from remaining undissolved in the lower part of the stirring bar 4a.

  In addition, in the example on the right side of FIG. Even in this case, since the gap is provided in the stirrer 4a and the protruding portion 81 in the above-described reference state, the gap becomes a margin, and the lid portion 8a including the protruding portion 81 is used as the opening of the milk preparation pot 4. Can be attached.

  Further, during the generation of the mixture, normally, as shown in FIGS. 1 and 2, since the stirrer 4a and the protrusion 81 are separated with the gap, the protrusion 81 is rotated by the stirrer 4a. There is no hindrance. Even if some force acts on the stirrer 4a and the stirrer 4a moves upward, as shown on the right side of FIG. 3C, the protruding portion 81 contacts the stirrer 4a, and the stirrer 4a Further, since the movement upward is restricted, the step-out can be suppressed. As a result, the rotation of the stirring bar 4a can be maintained, and the delay or failure of the mixture generation can be prevented.

  As described above, in the powdered milk preparation apparatus 1A, the stirrer 4a is restricted from moving upward by the protruding portion 81, and therefore can be prevented from moving out and stepping out. Moreover, since the protrusion 81 has a gap with the stirring bar 4a, it is separated from the stirring bar 4a. Therefore, since the structure which supports the stirring element 4a is unnecessary for the protrusion part 81, it can be made into a simple structure, As a result, the stirring element 4a can be installed in the pot 4 for milk preparation, removal, washing, etc. Handling becomes easy.

  Moreover, since the cover part 8a is attached to the opening part of the milk adjustment pot 4 so that attachment or detachment is possible, the said handling becomes easy.

  Moreover, since the protrusion part 81 is a shape which protrudes toward the rotation center of the stirring element 4a from the opening part of the pot 4 for milk preparation, it contacts the liquid level of the milk M under stirring compared with another shape. Less likely. Therefore, the possibility that air bubbles are generated in the milk M can be suppressed by the protrusion 81 coming into contact with the liquid surface. In addition, the protrusion part 81 may be one and may be multiple.

  Furthermore, since the protrusion 81 has a thin tip, the possibility of contact with the liquid level of the milk M being stirred can be further reduced, and the possibility of bubbles being generated in the milk M is further increased. Can be suppressed.

[Embodiment 2]
The following will describe another embodiment of the present invention with reference to FIG. In addition, since the structure of the apparatus main body 2 with which the powdered milk preparation apparatus 1B (stirring unit) of this Embodiment 2 is provided is the same as the structure of the apparatus main body 2 with which the powdered milk preparation apparatus 1A of Embodiment 1 is provided. Description of the apparatus main body 2 is omitted.

  FIG. 4 is a flowchart showing the configuration and setting method of the powdered milk preparation device 1B. As shown in (4) of FIG. 4, the powdered milk preparation device 1B is different from the powdered milk preparation device 1A in that it includes a stirrer 4b. In addition, the setting method in the powdered milk preparation apparatus 1B shown to (1)-(4) of FIG. 4 is substantially the same as the setting method in the powdered milk preparation apparatus 1A shown in (1)-(4) of FIG. Therefore, only the differences will be described.

  As shown in (1) of FIG. 4, the stirrer 4 b has a protrusion 42 at the center of the surface opposite to the surface facing the bottom of the milk preparation pot 4 (upper side). That is, the protrusion 42 protrudes upward from the rotation center of the stirring bar 4b.

  Since this protrusion 42 becomes a handle (pick), it is easy to set the stirring bar 4 b in the milk preparation pot 4 or to remove it from the milk preparation pot 4. Moreover, as shown in (2) of FIG. 4, since powdered milk spreads to the outer periphery of the stirring element 4b at the time of powdered milk setting, the unmelted residue of powdered milk can be reduced more.

  As shown in (3) of FIG. 4, the stirring bar 4b has the protrusion 42 at a position facing the protrusion 81 of the lid 8a. Further, in a state where the stirring bar 4 b is disposed at a fixed position of the milk adjustment pot 4, a gap is generated between the tip of the protruding portion 81 and the tip of the protruding portion 42. Therefore, also in the second embodiment, the same effect as in the first embodiment can be obtained.

  Note that the tip of the protrusion 42 may be concave. In this case, the tip end portion has a shape that matches the protruding portion 81 having a convex shape, and the stirring bar 4b can be restricted from moving in a direction other than the upward direction. As a result, the step-out of the stirring bar 4b can be further suppressed.

[Embodiment 3]
The following will describe still another embodiment of the present invention with reference to FIG. The configuration of the apparatus main body 2 included in the powdered milk preparation device 1C (stirring unit) of the third embodiment is the same as the configuration of the apparatus main body 2 included in the powdered milk preparation devices 1A and 1B of the first and second embodiments. Since it is the same, the description about the apparatus body 2 is omitted.

  FIG. 5 is a flowchart showing the configuration and setting method of the powdered milk preparation device 1C. As shown in (4) of FIG. 5, the powdered milk preparation device 1C is different from the powdered milk preparation devices 1A and 1B in that it includes a stirrer 4c and a lid portion 8b (erection part). The setting method in the powdered milk preparation device 1C shown in (1) to (4) of FIG. 5 is substantially the same as the setting method in the powdered milk preparation device 1B shown in (1) to (4) of FIG. Therefore, only the differences will be described.

  As shown in (1) of FIG. 5, the stirring bar 4 c includes a protrusion 43 at the center of the surface opposite to the surface facing the bottom of the milk adjustment pot 4 (upper side). The protrusion 43 has a rounded tip 44.

  As shown in (3) of FIG. 5, the lid portion 8 b is provided with a protruding portion 84 (regulating member) protruding toward the bottom portion of the milk preparation pot 4 at the center portion thereof. More specifically, the protruding portion 84 protrudes toward the rotation center of the stirring bar 4c. A concave portion 85 (contact portion) is formed at the tip of the protruding portion 84, and the concave portion 85 has a shape that matches the protruding portion 43.

  In a state where the stirrer 4c is disposed at a fixed position of the milk preparation pot 4, the recess 85 of the protrusion 84 is positioned so as to cover the tip 44 of the protrusion 43 from above, and the tip 44 A gap is formed between the recess 85 and the recess 85.

  When the stirrer 4c moves upward from the bottom of the milk preparation pot 4, the movement of the stirrer 4c is restricted by the tip 44 and the recess 85 coming into contact with each other. Since the distal end portion 44 and the concave portion 85 have shapes that are compatible with each other, the concave portion 85 receives the distal end portion 44, so that movement can be suppressed not only in the vertical direction but also in the horizontal direction. Therefore, the position shift of the stirring bar 4c can be more effectively prevented, and the malfunction of the stirring bar at the start of the mixture generation and the step-out of the stirring bar during the generation of the mixture can be further reduced.

  As shown in (4) of FIG. 5, after the milk preparation pot 4 is set on the mounting portion 2a, the liquid L having an allowable amount (maximum capacity) or less is injected into the milk preparation pot 4. In this state, it is preferable that the protrusion 43 (particularly, the tip 44) is exposed from the liquid surface of the mixture (milk M) containing the liquid L. That is, the allowable amount is set so that the protrusion 43 is exposed from the liquid level of the milk M. By making the capacity of the storage container 3 for storing the liquid L correspond to the above-described allowable amount (the same or less), the above setting can be easily performed.

  In this configuration, when the stirrer 4c is set in the milk preparation pot 4 with the tip 44 of the protrusion 43 of the stirrer 4c as a handle, the adhering matter adhering to the tip 44 from the user's hand is milk M. Since the possibility of mixing with water can be reduced, milk can be prepared in a more favorable state in terms of hygiene.

  Also in the third embodiment, the same effect as in the first and second embodiments can be obtained.

[Embodiment 4]
The following will describe still another embodiment of the present invention with reference to FIG. In addition, the structure of the apparatus main body 2 with which the powdered milk preparation apparatus 1D (stirring unit) of this Embodiment 4 is equipped is the structure of the apparatus main body 2 with which the powdered milk preparation apparatuses 1A-1C of Embodiments 1-3 are equipped. Since it is the same, the description about the apparatus body 2 is omitted.

  6A is a cross-sectional view showing a mixed state of milk M in the powdered milk preparation device 1D of the fourth embodiment, and FIG. 6B is milk in the powdered milk preparation device 200 as a comparative example. It is sectional drawing which shows the mixed state of M.

  As shown in FIG. 6 (a), the powdered milk preparation device 1D is different from the powdered milk preparation devices 1A to 1C in that a lid portion 8c (an erection part) is provided. The lid portion 8 c includes a protruding portion 86 (regulating member) that protrudes toward the bottom of the milk preparation pot 4.

  The protrusion 86 has a recess 87 (contact portion) having the same function as the recess 85 of the protrusion 84 in the third embodiment. This protrusion 86 is different from the protrusion 84 in that it has a shape that widens from the tip where the recess 87 is formed to the base. In addition, it can be said that the protrusion part 86 has a shape which protrudes from the center part of a cover part and becomes thin as it goes to a front-end | tip part.

  As shown in FIG. 6 (b), the powdered milk preparation device 200 of the comparative example is different from the powdered milk preparation device 1D of the fourth embodiment in that the protrusion 86 and the stirrer 4c in the lid portion 8c. The protrusion 43 is omitted, and the other configurations are the same.

  6A and 6B are compared, the protrusion 86 of the fourth embodiment has the above-described shape, so that the air blown from the fan 32 during the stirring of the mixture (during cooling). The flow path is limited. Furthermore, the side surface of the protrusion 86 is tapered, and has a shape along the bowl-shaped liquid surface when the milk M is stirred. Therefore, since the wind blown from the fan 32 (external) passes through the space between the outer surface (side surface) of the protrusion 86 and the liquid level of the milk M, the wind is higher than that of the comparative example. The probability of contact with the liquid level increases. Therefore, the cooling capacity of the mixture (milk M) by the fan 32 is improved. This effect is also remarkable when compared with the powdered milk preparation devices 1A to 1C of the above-described first to third embodiments.

  Also in the fourth embodiment, the same effects as in the first to third embodiments can be obtained.

[Results of confirmation experiment]
The result of having conducted the confirmation experiment about the cooling rate of the milk M produced | generated with the powdered milk preparation apparatus of this invention is demonstrated below.

  In this confirmation experiment, the powdered milk preparation apparatus 200 of the comparative example shown in (b) of FIG. 6, the first embodiment shown in (a) of FIG. 1, the third embodiment shown in (4) of FIG. And the powdered milk preparation apparatuses 1A, 1C, and 1D of Embodiment 4 shown in FIG. 6 (a) were used. As can be understood by comparing FIG. 6 (b) with FIG. 1 (a) and FIG. 5 (4), the powdered milk preparation device 200 is the powdered milk preparation of the fourth embodiment. This corresponds to the comparative example of the apparatus 1D and also corresponds to the comparative example of the powdered milk preparation apparatuses 1A and 1C of the first and third embodiments.

The control unit 7 started the rotation of the stirring bars 4a and 4c simultaneously with the start of hot water supply, and controlled the rotation speed of the stirring bar to 500 rpm to continue stirring the milk M. The experimental conditions at this time were: room temperature 25 ° C., supply water temperature 25 ° C., supply water amount 240 cm ³ , powder milk MP33 g was set in the preparation pot 4, 900 W power was applied to the heater 12, and the hot water supply speed 160 cm ³ / Milk was prepared by mixing the powdered milk MP and hot water while supplying hot water into the milk preparation pot 4 at min.

  FIG. 7 is a graph showing the relationship between the temperature of milk M and the elapsed time from the hot water supply start time in each of the powdered milk preparation devices 1A, 1C, 1D, and 200. As shown in FIG. 7, it was confirmed that the cooling rate of the milk M was faster in the fourth embodiment than in the comparative example and the first and third embodiments.

  From the result of FIG. 7, in the powdered milk preparation device 1 </ b> D of Embodiment 4 shown in FIG. 6A, the contact efficiency between the air blown from the fan 32 and the mixture during the generation of the mixture (during cooling). Since it can be improved as compared with other embodiments, it has been confirmed that the cooling capacity can be improved.

  Further, it was confirmed that the cooling capacity was significantly improved in the first and third embodiments as compared with the comparative example. Therefore, it is considered that the cooling capacity is significantly improved in the second embodiment as compared with the comparative example.

  Therefore, by using the powdered milk preparation devices 1A to 1D according to the first to fourth embodiments, the milk is prepared in compliance with the above-mentioned “Guidelines for Safe Formulation, Storage and Handling of Dry Powdered Milk for Infants”. It was confirmed that M can be generated and cooling from milk preparation to any temperature can be performed quickly and automatically.

[Summary]
The stirring unit (powdered milk preparation devices 1A to 1D) according to the first aspect of the present invention is arranged in a stirring container (milking pot 4) for receiving a liquid, and a bottom portion of the stirring container, and receives magnetic force from the outside. A stirring unit including a stirrer (4a to 4c) that stirs the liquid, and a regulating member that restricts the stirrer from moving upward from the bottom part (lid portions 8a to 8c, projecting portions 81 and 84). 86), and the restricting member is located above the stirrer and has a gap with the stirrer in a state where the stirrer is arranged at the bottom. It is the structure provided in the container.

  According to said structure, since the said stirring element is controlled by the said limitation member to move upwards, it can suppress moving out and stepping out. Further, since the regulating member has a gap with the stirring bar, it is separated from the stirring bar. Therefore, since the structure which supports the said stirring element is unnecessary for the said control member, it can be made into a simple structure, As a result, the said stirring element can handle handling, such as installation, removal, and washing | cleaning with respect to the said stirring container. It becomes easy.

  In the stirring unit according to aspect 2 of the present invention, in the aspect 1, it is preferable that the restriction member is detachably attached to the opening (41) of the stirring container. In this case, the handling of the regulating member is facilitated.

  By the way, during the stirring of the liquid, the liquid surface of the liquid has a bowl shape with the rotation center of the stirring bar as the bottom surface. Therefore, the stirring unit according to aspect 3 of the present invention is the above-described aspect 2, wherein the restriction member includes an installation part (lid parts 8a to 8c) installed in the opening, and rotation of the stirring bar from the installation part. It is preferable to provide a protruding portion (81, 84, 86) protruding toward the center. In this case, since the protruding portion has a shape protruding from the opening of the stirring vessel toward the rotation center of the stirring bar, there is a possibility that the protruding portion may come into contact with the liquid level during stirring compared to other shapes. Lower. Therefore, the possibility that bubbles are generated in the liquid can be suppressed by the protrusion coming into contact with the liquid surface. In addition, the said protrusion part may be one and multiple may be sufficient as it.

  By the way, the protrusion is highly likely to come into contact with the liquid surface being stirred at the tip. Then, the stirring unit which concerns on aspect 4 of this invention WHEREIN: The said protrusion part may have the front-end | tip part thin in the said aspect 3. As shown in FIG. In this case, the possibility of contact with the liquid surface being stirred can be further reduced, and the possibility of bubbles being generated in the liquid can be further suppressed.

  In the stirring unit according to aspect 5 of the present invention, in the aspect 3, the protruding part may protrude from the center part of the erection part and become narrower toward the tip part. In this case, the side surface of the projecting portion is tapered, and has a shape along the bowl-shaped liquid surface when the liquid is stirred. Therefore, when the liquid being stirred is cooled by blowing air to the stirring container from the outside, the blown air passes through the space between the side surface of the projecting portion and the liquid level, so the liquid level The probability of contact with the liquid is improved, and as a result, the cooling capacity of the liquid can be improved.

  In the stirring unit according to aspect 6 of the present invention, in the above aspects 1 to 5, the stirring bar may include a protrusion (42, 43) protruding upward from the center of rotation. In this case, since the protrusion becomes a handle, it is easy for the user to set the stirring bar in the stirring container or to remove it from the stirring container.

  The stirring unit according to Aspect 7 of the present invention is the stirring unit according to Aspect 6, wherein the restriction member includes a contact portion (recessed portions 85 and 87) that restricts the movement of the stirrer by contacting the protrusion. The abutting portion may have a shape that matches the protruding portion. As an example of the suitable shape, when one of the contact portion and the protrusion is a convex shape and the other is a concave shape, the contact portion is a shape surrounding the tip of the protrusion, Etc. According to said structure, the movement to directions other than the upper direction of the said stirring element can be controlled, and it can further suppress that the said stirring element steps out.

  In the stirring unit according to aspect 8 of the present invention, in the above-described aspect 6 or 7, the tip portion (44) of the protruding portion is a liquid liquid in a state where an allowable amount or less of liquid is stored in the stirring container. It may be exposed from the surface. In this case, if the tip is used as a handle and the stirring bar is set in the stirring container, the possibility that adhering matter adhering to the tip from the user's hand can be mixed with the liquid can be reduced. Furthermore, the liquid can be stirred in a preferable state.

  The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope shown in the claims, and embodiments obtained by appropriately combining technical means disclosed in different embodiments. Is also included in the technical scope of the present invention. Furthermore, a new technical feature can be formed by combining the technical means disclosed in each embodiment.

  INDUSTRIAL APPLICABILITY The present invention can be applied to a powdered milk preparation device that can automatically adjust the milk while complying with an appropriate milk preparation method, or a mixture generation device such as a liquid extraction device such as coffee or tea.

1A, 1B, 1C, 1D Powdered milk preparation device (stirring unit)
4 Milking pot (stirring container)
4a, 4b, 4c Stirrer 5 Motor 8a, 8b, 8c Lid (erection part)
40 Magnet 41 Opening 42, 43 Protrusion 44 Tip (Protrusion)
81, 84, 86 Protruding part (regulating member)
85, 87 Concave part (contact part)

Claims (8)

A stirring unit comprising a stirring container for receiving a liquid, and a stirring bar arranged at the bottom of the stirring container and stirring the liquid by an external magnetic force,
A regulating member that regulates movement of the stirrer upward from the bottom,
The regulating member is provided in the stirring vessel so as to be positioned above the stirring bar and to have a gap with the stirring bar in a state where the stirring bar is arranged at the bottom. Stirring unit characterized.   The stirring unit according to claim 1, wherein the regulating member is detachably attached to the opening of the stirring container.   The stirring unit according to claim 2, wherein the restricting member includes a erected part that is erected on the opening, and a protruding part that projects from the erected part toward the rotation center of the agitator.   The stirring unit according to claim 3, wherein a tip of the protruding portion is thin.   The stirring unit according to claim 3, wherein the protruding portion protrudes from a central portion of the erection portion and becomes thinner toward the tip portion.   The stirring unit according to any one of claims 1 to 5, wherein the stirrer includes a protrusion protruding upward from the center of rotation. The regulating member includes an abutting portion that regulates movement of the stirring bar by abutting with the protruding portion,
The stirring unit according to claim 6, wherein the contact portion has a shape that matches the protrusion.   8. The stirring unit according to claim 6, wherein a tip portion of the protrusion is exposed from a liquid surface of the liquid in a state where a liquid having an allowable amount or less is stored in the stirring container. .

Images