JP2020078474A - Extraction method and extraction device - Google Patents

Abstract

To improve beverage quality.SOLUTION: In an extraction method according to one aspect of the present invention, a beverage liquid is extracted from an extraction object. The extraction method includes: a first pressurization step of pressurizing the inside of an extraction container accommodating the extraction object and the liquid; a decompression step of decompressing the inside of the extraction container; and a second pressurization step of pressurizing the inside of the extraction container.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a beverage manufacturing technique, and mainly to a beverage liquid extraction method.

  Beverage manufacturing apparatuses for manufacturing coffee beverages have been proposed (for example, Patent Documents 1 to 3).

Japanese Patent Laid-Open No. 05-081544 JP, 2003-024703, A JP, 2013-66697, A

  In order to improve the quality of beverage such as taste and flavor, improvement in various aspects such as control of each element of the beverage manufacturing apparatus is required, and one aspect thereof is an extraction mode of a beverage liquid.

  The present invention has as an exemplary object to improve the quality of beverages.

  One aspect of the present invention relates to an extraction method, wherein the extraction method is an extraction method for extracting a beverage liquid from an extraction target, and a first addition for pressurizing the inside of an extraction container in which the extraction target and a liquid are stored. It is characterized by including a pressure step, a decompression step of decompressing the inside of the extraction container, and a second pressurization step of pressurizing the inside of the extraction container.

  According to the present invention, the quality of beverages can be improved.

The external view of a beverage manufacturing apparatus. The partial front view of the beverage manufacturing apparatus of FIG. The schematic diagram of the function of the drink manufacturing apparatus of FIG. The partially broken perspective view of a separation apparatus. The perspective view of a drive unit and an extraction container. The figure which shows the closed state and open state of the extraction container of FIG. The front view which shows a part structure of an upper unit and a lower unit. FIG. 8 is a vertical sectional view of FIG. 7. The schematic diagram of a central part unit. The block diagram of the control apparatus of the beverage manufacturing apparatus of FIG. (A) And (B) is a flow chart which shows the example of control which a control device performs. The schematic diagram which shows the structural example of the liquid delivery amount adjusting device which can function as a water tank. The schematic diagram which shows the example of the cross-section of a liquid delivery amount adjusting device. The figure which shows some operation examples of a liquid delivery amount adjustment device. The flowchart which shows the example of control which a control apparatus performs. The figure which shows the operation aspect of the liquid delivery amount adjustment apparatus in the manufacturing process of a drink. The figure which shows the operation aspect of the liquid delivery amount adjustment apparatus in the manufacturing process of a drink. The figure which shows the change aspect of the atmospheric pressure in the extraction container in the manufacturing process of a drink. The figure which shows the mode of change of the atmospheric pressure and the amount of hot water in an extraction container in the manufacturing process of a drink. The figure which shows the mode of change of the target value of the atmospheric pressure in the extraction container in the manufacturing process of a drink, and the amount of hot water, and a measured value. The figure which shows the mode of change of the target value of the atmospheric pressure in the extraction container in the manufacturing process of a drink, and the amount of hot water, and a measured value. The figure which shows an example of the changing method of the predetermined target value in the manufacturing process of a drink. The figure which shows the other example of the method of changing the predetermined target value in the manufacturing process of a drink. The figure which shows the other example of the method of changing the predetermined target value in the manufacturing process of a drink. The figure which shows the other example of the method of changing the predetermined target value in the manufacturing process of a drink. The figure which shows the example of the flat data corresponding to FIG. FIG. 21 is a diagram showing an example of flat data corresponding to FIG. 20. FIG. 22 is a diagram showing an example of flat data corresponding to FIG. 21. The figure which shows the other example of flat data. The figure which shows the other example of flat data. The figure which shows the other example of flat data. The figure which shows the other example of flat data.

  An embodiment of the present invention will be described with reference to the drawings.

<1. Outline of beverage manufacturing equipment>
FIG. 1 is an external view of the beverage manufacturing apparatus 1. The beverage manufacturing apparatus 1 of the present embodiment is an apparatus for automatically manufacturing a coffee beverage from roasted coffee beans and a liquid (here, water), and can manufacture one cup of coffee beverage per one manufacturing operation. .. The roasted coffee beans that are the raw material can be stored in the canister 40. A cup placing portion 110 is provided in the lower portion of the beverage production apparatus 1, and the produced coffee beverage is poured into the cup from the pouring portion 10c.

  The beverage manufacturing apparatus 1 includes a housing 100 that forms an exterior thereof and surrounds an internal mechanism. The housing 100 is roughly divided into a main body 101 and a cover 102 that covers a part of the front surface and a part of the side surface of the beverage manufacturing apparatus 1. An information display device 12 is provided on the cover portion 102. In the case of the present embodiment, the information display device 12 is a touch panel type display, and is capable of accepting inputs of an administrator of the device and a drink consumer in addition to displaying various types of information. The information display device 12 is attached to the cover unit 102 via the moving mechanism 12a, and can be moved in the vertical direction within a certain range by the moving mechanism 12a.

  The cover part 102 is also provided with a bean input port 103 and a door 103a for opening and closing the bean input port 103. By opening the opening/closing door 103, it is possible to put roasted coffee beans different from the roasted coffee beans stored in the canister 40 into the bean charging port 103. This makes it possible to provide consumers with special drinks with special drinks.

  In the case of the present embodiment, the cover portion 102 is formed of a translucent material such as acrylic or glass, and the entire cover portion 102 constitutes a transparent cover which is a transmissive portion. Therefore, the mechanism inside the cover 102 is visible from the outside. In the case of the present embodiment, a part of the manufacturing unit that manufactures the coffee beverage is visible through the cover unit 102. In the case of the present embodiment, the entire main body 101 is a non-transparent portion, and it is difficult to visually recognize the inside from the outside.

  FIG. 2 is a partial front view of the beverage manufacturing apparatus 1, and is a diagram showing a part of the manufacturing unit which is visible to the user when the beverage manufacturing apparatus 1 is viewed from the front. The cover portion 102 and the information display device 12 are shown in phantom lines.

  The housing 100 in the front part of the beverage manufacturing apparatus 1 has a double structure including a main body 101 and an outer (front side) cover 102 thereof. A part of the manufacturing unit is arranged in the front-rear direction between the main body unit 101 and the cover unit 12, and is visible to the user through the cover unit 102.

  In the case of the present embodiment, some of the mechanisms of the manufacturing unit that can be visually recognized by the user through the cover unit 102 are a collective conveying unit 42, grinders 5A and 5B, a separating device 6, an extraction container 9 and the like, which will be described later. A rectangular recessed portion 101a that is recessed inward is formed on the front surface of the main body 101, and the extraction container 9 and the like are located inwardly of the recessed portion 101a.

  The visibility of these mechanisms from the outside through the cover 102 may facilitate the inspection and operation confirmation for the administrator. In addition, beverage consumers may be able to enjoy the manufacturing process of coffee beverages.

  The cover 102 is laterally openably supported by the main body 101 via a hinge 102a at its right end. An engagement portion 102b that keeps the main body portion 101 and the cover portion 102 closed is provided at the left end portion of the cover portion 102. The engaging portion 102b is, for example, a combination of a magnet and iron. By opening the cover 102, the administrator can inspect a part of the above-mentioned manufacturing unit inside the cover 102.

  In addition, in the case of the present embodiment, the cover portion 102 is of a horizontal opening type, but may be of a vertical opening type (vertical opening type) or a sliding type. Further, the cover 102 may not be opened and closed.

  FIG. 3 is a schematic diagram of the functions of the beverage manufacturing device 1. The beverage manufacturing device 1 includes a bean processing device 2 and a brewing device 3 as a coffee beverage manufacturing unit.

  The bean processing device 2 generates ground beans from roasted coffee beans. The extraction device 3 extracts the coffee liquid from the ground beans supplied from the bean processing device 2. The extraction device 3 includes a fluid supply unit 7, a drive unit 8, which will be described later, an extraction container 9, and a switching unit 10. The ground beans supplied from the bean processing device 2 are put into the extraction container 9. The fluid supply unit 7 puts hot water into the extraction container 9. Coffee liquid is extracted from the ground beans in the extraction container 9. Hot water containing the extracted coffee liquid is delivered to the cup C as a coffee beverage via the switching unit 10.

<2. Fluid supply unit and switching unit>
The configurations of the fluid supply unit 7 and the switching unit 10 will be described with reference to FIG. First, the fluid supply unit 7 will be described. The fluid supply unit 7 supplies hot water to the extraction container 9 and controls the atmospheric pressure in the extraction container 9. In this specification, when the atmospheric pressure is illustrated by a numeral, it means an absolute pressure unless otherwise specified, and the gauge pressure means an atmospheric pressure of 0 atmospheric pressure. The atmospheric pressure refers to the atmospheric pressure around the extraction container 9 or the atmospheric pressure of the beverage manufacturing apparatus. For example, when the beverage manufacturing apparatus is installed at a position at an altitude of 0 m above sea level, the international civil aviation organization (= “International Civil Aviation Organization”). Aviation Organization” [[omitted] ICAO]) is the standard atmospheric pressure (1013.25 hPa) at 0 m above sea level of the International Standard Atmosphere (= [ISA] ISA) established in 1976.

  The fluid supply unit 7 includes pipes L1 to L3. The pipe L1 is a pipe through which air flows, and the pipe L2 is a pipe through which water flows. The pipe L3 is a pipe through which both air and water can flow.

  The fluid supply unit 7 includes a compressor 70 as a pressure source. The compressor 70 compresses the atmosphere and sends it out. The compressor 70 is driven using, for example, a motor (not shown) as a drive source. The compressed air sent from the compressor 70 is supplied to the reserve tank (accumulator) 71 via the check valve 71a. The pressure inside the reserve tank 71 is monitored by the pressure sensor 71b, and the compressor 70 is driven so as to be maintained at a predetermined pressure (7 atm (6 atm in gauge pressure) in this embodiment). The reserve tank 71 is provided with a drain 71c for drainage, and water generated by compression of air can be drained.

  Hot water (water) that constitutes a coffee drink is accumulated in the water tank 72. The water tank 72 is provided with a heater 72a for heating the water in the water tank 72 and a temperature sensor 72b for measuring the temperature of the water. The heater 72a maintains the temperature of the accumulated hot water at a predetermined temperature (120 degrees Celsius in this embodiment) based on the detection result of the temperature sensor 72b. The heater 72a is turned on when the temperature of the hot water is 118 degrees Celsius, and turned off when the temperature of the hot water is 120 degrees Celsius, for example.

  The water tank 72 is also provided with a water level sensor 72c. The water level sensor 72c detects the water level of the hot water in the water tank 72. When the water level sensor 72c detects that the water level has dropped below a predetermined water level, water is supplied to the water tank 72. In the case of this embodiment, tap water is supplied via a water purifier (not shown). An electromagnetic valve 72d is provided in the middle of the pipe L2 from the water purifier, and when the water level sensor 72c detects a decrease in the water level, the electromagnetic valve 72d is opened and water is supplied. The valve 72d is closed to cut off the water supply. In this way, the hot water in the water tank 72 is maintained at a constant water level. Water may be supplied to the water tank 72 each time hot water used for manufacturing a coffee beverage is discharged.

  The water tank 72 is also provided with a pressure sensor 72g. The pressure sensor 72g detects the atmospheric pressure in the water tank 72. The water tank 72 is supplied with the atmospheric pressure in the reserve tank 71 via a pressure regulating valve 72e and a solenoid valve 72f. The pressure regulating valve 72e reduces the atmospheric pressure supplied from the reserve tank 71 to a predetermined atmospheric pressure. In the case of this embodiment, the pressure is reduced to 3 atm (2 atm in gauge pressure). The electromagnetic valve 72f switches between supply and cutoff of the atmospheric pressure adjusted by the pressure adjusting valve 72e to the water tank 72. The electromagnetic valve 72f is controlled to open and close so that the atmospheric pressure in the water tank 72 is maintained at 3 atm except when tap water is supplied to the water tank 72. When tap water is supplied to the water tank 72, the pressure in the water tank 72 is set lower than the tap water pressure by the solenoid valve 72h so that the tap water is smoothly replenished to the water tank 72. The pressure is reduced to (for example, less than 2.5 atm). The solenoid valve 72h switches whether to open the inside of the water tank 72 to the atmosphere, and opens the inside of the water tank 72 to the atmosphere when the pressure is reduced. Further, the solenoid valve 72h releases the inside of the water tank 72 to the atmosphere when the atmospheric pressure in the water tank 72 exceeds 3 atm except when the tap water is supplied to the water tank 72, and the inside of the water tank 72 becomes 3 atm. maintain.

  The hot water in the water tank 72 is supplied to the extraction container 9 via the check valve 72j, the electromagnetic valve 72i and the pipe L3. The hot water is supplied to the extraction container 9 by opening the electromagnetic valve 72i, and the hot water supply is shut off by closing the electromagnetic container 72i. The amount of hot water supplied to the extraction container 9 can be controlled by the opening time of the solenoid valve 72i. However, the opening/closing of the solenoid valve 72i may be controlled by measuring the supply amount. The pipe L3 is provided with a temperature sensor 73e for measuring the temperature of the hot water, and the temperature of the hot water supplied to the extraction container 9 is monitored.

  The atmospheric pressure of the reserve tank 71 is also supplied to the extraction container 9 via the pressure regulating valve 73a and the electromagnetic valve 73b. The pressure regulating valve 73a reduces the atmospheric pressure supplied from the reserve tank 71 to a predetermined atmospheric pressure. In the case of the present embodiment, the pressure is reduced to 5 atm (4 atm in gauge pressure). The electromagnetic valve 73b switches between supply and cutoff of the atmospheric pressure adjusted by the pressure adjusting valve 73a to the extraction container 9. The pressure inside the extraction container 9 is detected by the pressure sensor 73d. At the time of pressurizing the inside of the extraction container 9, the electromagnetic valve 73b is opened based on the detection result of the pressure sensor 73d, so that the inside of the extraction container 9 has a predetermined atmospheric pressure (in the present embodiment, a maximum of 5 atmospheric pressure (a gauge pressure of 4 atmospheric pressure). )) Pressurize. The air pressure in the extraction container 9 can be reduced by the solenoid valve 73c. The electromagnetic valve 73c switches whether to open the inside of the extraction container 9 to the atmosphere, and opens the inside of the extraction container 9 to the atmosphere when the pressure is abnormal (for example, when the inside of the extraction container 9 exceeds 5 atmospheric pressure).

  After the production of one coffee beverage is completed, in the present embodiment, the inside of the extraction container 9 is washed with tap water. The solenoid valve 73f is opened during cleaning and supplies tap water to the extraction container 9.

  Next, the switching unit 10 will be described. The switching unit 10 is a unit that switches the delivery destination of the liquid delivered from the extraction container 9 to either the pouring portion 10c or the waste tank T. The switching unit 10 includes a switching valve 10a and a motor 10b that drives the switching valve 10a. The switching valve 10a switches the flow path to the pouring portion 10c when the coffee beverage in the extraction container 9 is delivered. The coffee beverage is poured from the pouring portion 10c into the cup C. When discharging the waste liquid (tap water) and the residue (ground beans) at the time of cleaning, the flow path is switched to the waste tank T. The switching valve 10a is a 3-port ball valve in this embodiment. Since the residue passes through the switching valve 10a during cleaning, a ball valve is suitable for the switching valve 10a, and the motor 10b switches its flow path by rotating its rotation shaft.

<3. Bean processing equipment>
The bean processing apparatus 2 will be described with reference to FIGS. 1 and 2. The bean processing device 2 includes a storage device 4 and a crushing device 5.

<3-1. Storage device>
The storage device 4 includes a plurality of canisters 40 in which roasted coffee beans are stored. In the case of this embodiment, three canisters 40 are provided. The canister 40 includes a tubular main body 40a that houses roasted coffee beans, and a handle 40b provided on the main body 40a, and is configured to be detachable from the beverage manufacturing apparatus 1.

  Each canister 40 may store different types of roasted coffee beans, and the type of roasted coffee beans used for producing a coffee beverage may be selected by an operation input to the information display device 12. Roasted coffee beans of different types are, for example, roasted coffee beans of different types of coffee beans. The roasted coffee beans of different types are coffee beans of the same type, but may be roasted coffee beans of different roasting degrees. The roasted coffee beans of different types may be roasted coffee beans of different types or roasting degrees. Further, at least one of the three canisters 40 may contain roasted coffee beans in which roasted coffee beans of a plurality of types are mixed. In this case, the roasted coffee beans of each variety may have the same degree of roasting.

  Although the plurality of canisters 40 are provided in the present embodiment, the configuration may be such that only one canister 40 is provided. When a plurality of canisters 40 are provided, the same type of roasted coffee beans may be stored in all or a plurality of canisters 40.

  Each canister 40 is detachably attached to the weighing and conveying device 41. The weighing/conveying device 41 is, for example, an electric screw conveyor, and automatically weighs a predetermined amount of roasted coffee beans contained in the canister 40 and sends it to the downstream side.

  Each weighing and conveying device 41 discharges roasted coffee beans to the collecting and conveying section 42 on the downstream side. The collective conveying unit 42 is formed of a hollow member and forms a conveying passage for roasted coffee beans from each conveyor 41 to the crushing device 5 (in particular, the grinder 5A). The roasted coffee beans discharged from each of the metering/conveying devices 41 move inside the collecting/conveying part 42 by their own weight and flow down to the crushing device 5.

  A guide portion 42a is formed in the collective conveying portion 42 at a position corresponding to the bean insertion port 103. The guide portion 42a forms a passage for guiding the roasted coffee beans input from the bean input port 103 to the crushing device 5 (in particular, the grinder 5A). As a result, in addition to the roasted coffee beans stored in the canister 40, it is possible to manufacture a coffee beverage made from roasted coffee beans that is fed through the bean feeding port 103.

<3-2. Crusher>
The crushing device 5 will be described with reference to FIGS. 2 and 4. FIG. 4 is a partial perspective view of the separation device 6. The crushing device 5 includes grinders 5</b>A and 5</b>B and a separating device 6. The grinders 5A and 5B are a mechanism for grinding the roasted coffee beans supplied from the storage device 4. The roasted coffee beans supplied from the storage device 4 are ground by the grinder 5A, then further ground by the grinder 5B to be powdered, and charged into the extraction container 9 from the discharge pipe 5C.

  The grinders 5A and 5B have different grain sizes for grinding beans. The grinder 5A is a grinder for coarse grinding, and the grinder 5B is a grinder for fine grinding. Each of the grinders 5A and 5B is an electric grinder, and includes a motor that is a drive source and a rotary blade that is driven by the motor. The size (grain size) of the roasted coffee beans to be ground can be changed by changing the number of rotations of the rotary blade.

  The separating device 6 is a mechanism for separating unnecessary substances from ground beans. The separating device 6 includes a passage portion 63a arranged between the grinder 5A and the grinder 5B. The passage portion 63a is a hollow body that forms a separation chamber through which ground beans that freely fall from the grinder 5A pass. The passage portion 63a is connected with a passage portion 63b extending in a direction (in the present embodiment, the left-right direction) intersecting with the passage direction of the ground beans (in the present embodiment, the vertical direction). The suction unit 60 is connected to the portion 63b. The suction unit 60 sucks the air in the passage 63a, so that a lightweight object such as chaff or fine powder is sucked. As a result, unnecessary substances can be separated from the ground beans.

  The suction unit 60 is a centrifugal separation mechanism. The suction unit 60 includes a blower unit 60A and a collection container 60B. In the case of this embodiment, the blower unit 60A is a fan motor, and exhausts the air in the collection container 60B upward.

  The collection container 60B includes an upper portion 61 and a lower portion 62 that are separably engaged. The lower portion 62 has a bottomed cylindrical shape with an open upper portion, and forms a space for accumulating unnecessary substances. The upper portion 61 constitutes a lid portion that is attached to the opening of the lower portion 62. The upper portion 61 includes a cylindrical outer peripheral wall 61a and an exhaust pipe 61b formed coaxially with the outer peripheral wall 61a. The blower unit 60A is fixed to the upper portion 61 above the exhaust pipe 61b so as to suck the air in the exhaust pipe 61b. A passage portion 63b is connected to the upper portion 61. The passage portion 63b opens to the side of the exhaust pipe 61b.

  By driving the blower unit 60A, airflows indicated by arrows d1 to d3 in FIG. 4 are generated. Due to this air flow, air containing unnecessary substances is sucked from the passage portion 63a into the collection container 60B through the passage portion 63b. Since the passage portion 63b is opened to the side of the exhaust pipe 61b, the air containing the unwanted matter swirls around the exhaust pipe 61b. The unwanted matter D in the air falls due to its weight and is collected in a part of the collection container 60B (deposited on the bottom surface of the lower portion 62). The air is exhausted upward through the inside of the exhaust pipe 61b.

  A plurality of fins 61d are integrally formed on the peripheral surface of the exhaust pipe 61b. The plurality of fins 61d are arranged in the circumferential direction of the exhaust pipe 61b. Each fin 61d is inclined with respect to the axial direction of the exhaust pipe 61b. By providing such fins 61, the swirling of air containing the unwanted matter D around the exhaust pipe 61b is promoted.

  In the case of the present embodiment, the lower portion 62 is formed of a translucent material such as acrylic or glass, and the entire lower portion 62 constitutes a transparent container having a transmissive portion. The lower portion 62 is a portion covered by the cover portion 102 (FIG. 2). A manager or a consumer of the beverage can see the unwanted matter D accumulated in the lower portion 62 through the cover 102 and the peripheral wall of the lower portion 62. It may be easy for the manager to confirm the cleaning timing of the lower portion 62, and it is possible for the consumer of the beverage to visually recognize that the unwanted matter D has been removed, which increases the sense of expectation for the quality of the coffee beverage being manufactured. There are cases.

  As described above, in the present embodiment, the roasted coffee beans supplied from the storage device 4 are first coarsely ground by the grinder 5A, and when the coarse ground beans pass through the passage portion 63a, the separation device 6 removes unnecessary substances. Are separated. The coarsely ground beans from which unnecessary substances are separated are finely ground by the grinder 5B. The unnecessary substances separated by the separation device 6 are typically chaff and fine powder. These may deteriorate the taste of the coffee drink, and the quality of the coffee drink can be improved by removing chaff or the like from the ground beans.

  The crushing of roasted coffee beans may be performed with one grinder (single-step crushing). However, as in the present embodiment, by performing the two-stage pulverization by the two grinders 5A and 5B, the grain size of the ground beans can be easily made uniform, and the extraction degree of the coffee liquid can be made constant. When crushing beans, heat may be generated due to friction between the cutter and the beans. By the two-step crushing, heat generation due to friction during crushing can be suppressed and deterioration of ground beans (for example, deterioration of flavor) can be prevented.

  In addition, by passing through the steps of coarse grinding→separation of unnecessary substances→fine grinding, the mass difference between the unnecessary substances and the ground beans (required part) can be increased when separating unnecessary substances such as chaff. This can improve the separation efficiency of the unwanted matter and prevent ground beans (necessary portion) from being separated as unwanted matter. In addition, the heat treatment of the ground beans can be suppressed by air cooling by interposing the separation process of the unwanted matter using the suction of air between the coarse grinding and the fine grinding.

<4. Drive unit and extraction container>
<4-1. Overview>
The drive unit 8 and the extraction container 9 of the extraction device 3 will be described with reference to FIG. FIG. 5 is a perspective view of the drive unit 8 and the extraction container 9. Most of the drive unit 8 is surrounded by the main body 101.

  The drive unit 8 is supported by the frame F. The frame F includes upper and lower beam portions F1 and F2 and a column portion F3 that supports the beam portions F1 and F2. The drive unit 8 is roughly divided into three units, an upper unit 8A, a middle unit 8B, and a lower unit 8C. The upper unit 8A is supported by the beam portion F1. The middle unit 8B is supported by the beam portion F1 and the column portion F3 between the beam portion F1 and the beam portion F2. The lower unit 8C is supported by the beam portion F2.

  The extraction container 9 is a chamber including a container body 90 and a lid unit 91. The extraction container 9 may be called a chamber. The middle unit 8B includes an arm member 820 that detachably holds the container body 90. The arm member 820 includes a holding member 820a and a pair of left and right shaft members 820b. The holding member 820a is an elastic member such as a resin formed in a C-shaped clip shape, and holds the container body 90 by its elastic force. The holding member 82a holds the left and right side portions of the container body 90, and the front side of the container body 90 is exposed. This makes it easier to visually recognize the inside of the container body 90 in a front view.

  The container body 90 is attached to and detached from the holding member 820a by a manual operation, and the container body 90 is attached to the holding member 820a by pressing the container body 90 to the holding member 820a rearward and rearward. Further, the container body 90 can be separated from the holding member 820a by pulling out the container body 90 from the holding member 820a to the front side in the front-rear direction.

  The pair of shaft members 820b are rods extending in the front-rear direction, and are members that support the holding member 820a. Although the number of the shaft members 820b is two in the present embodiment, it may be one, or three or more. The holding member 820a is fixed to the front ends of the pair of shaft members 820b. By a mechanism described later, the pair of shaft members 82b are moved forward and backward, the holding member 820a is moved forward and backward, and the container main body 90 can be moved in parallel in the forward and backward directions. The middle unit 8B can also perform a turning operation to turn the extraction container 9 upside down, as described later.

<4-2. Extraction container>
The extraction container 9 will be described with reference to FIG. FIG. 6 is a view showing the closed state and the open state of the extraction container 9. As described above, the extraction container 9 is turned upside down by the middle unit 8B. The extraction container 9 in FIG. 6 shows a basic posture in which the lid unit 91 is located on the upper side. In the following description, the vertical positional relationship means the vertical positional relationship in the basic posture unless otherwise specified.

  The container body 90 is a bottomed container, and has a bottle shape having a neck portion 90b, a shoulder portion 90d, a body portion 90e, and a bottom portion 90f. A flange portion 90c that defines an opening 90a that communicates with the internal space of the container body 90 is formed at the end of the neck portion 90b (upper end portion of the container body 90).

  Both the neck portion 90b and the body portion 90e have a cylindrical shape. The shoulder portion 90d is a portion between the neck portion 90b and the body portion 90e, and has a tapered shape such that the cross-sectional area of the internal space thereof gradually decreases from the body portion 90e side toward the neck portion 90b side. ing.

  The lid unit 91 is a unit that opens and closes the opening 90a. The opening/closing operation (elevating operation) of the lid unit 91 is performed by the upper unit 8A.

  The container body 90 includes a body member 900 and a bottom member 901. The main body member 900 is a tubular member that forms the neck portion 90b, the shoulder portion 90d, and the body portion 90e and is open at the top and bottom. The bottom member 901 is a member that forms the bottom portion 90f, and is inserted and fixed to the lower portion of the main body member 900. A seal member 902 is interposed between the main body member 900 and the bottom member 901 to improve airtightness inside the container main body 90.

  In the case of the present embodiment, the main body member 900 is formed of a translucent material such as acrylic or glass, and the entire body constitutes a transparent container having a transmissive portion. An administrator or a consumer of beverage can see the extraction status of coffee beverage in the container body 90 through the cover 102 and the body member 900 of the container body 90. It may be easy for the manager to confirm the extraction operation, and for the beverage consumer, the extraction situation may be enjoyed.

  A convex portion 901c is provided at the center of the bottom member 901. The convex portion 901c is provided with a communication hole for communicating the inside of the container body 90 with the outside and a valve (valve 903 in FIG. 8) for opening and closing the communication hole. It is provided. The communication hole is used for discharging a waste liquid and a residue when cleaning the inside of the container body 90. A seal member 908 is provided on the convex portion 901c, and the seal member 908 is a member for maintaining an airtight space between the upper unit 8A or the lower unit 8C and the bottom member 901.

  The lid unit 91 includes a hat-shaped base member 911. The base member 911 has a protrusion 911d and a flange 911c that overlaps the flange 90c when closed. The convex portion 911d has the same structure as the convex portion 901c of the container body 90, and is provided with a communication hole for communicating the inside of the container body 90 with the outside and a valve (valve 913 in FIG. 8) for opening and closing the communication hole. Has been. The communication hole of the convex portion 911d is mainly used for injecting hot water into the container body 90 and delivering a coffee beverage. A seal member 918a is provided on the protrusion 911d. The seal member 918a is a member for keeping the space between the upper unit 8A or the lower unit 8C and the base member 911 airtight. The lid unit 91 is also provided with a seal member 919. The sealing member 919 improves the airtightness between the lid unit 91 and the container body 90 when the lid unit 91 is closed. The lid unit 91 holds a filter for filtration.

<4-3. Upper unit and lower unit>
The upper unit 8A and the lower unit 8C will be described with reference to FIGS. 7 is a front view showing a part of the configuration of the upper unit 8A and the lower unit 8C, and FIG. 8 is a vertical sectional view of FIG.

  The upper unit 8A includes an operation unit 81A. The operation unit 81A performs an opening/closing operation (elevation) of the lid unit 91 with respect to the container body 90 and an opening/closing operation of the valves of the convex portions 901c and 911d. The operation unit 81A includes a support member 800, a holding member 801, a lifting shaft 802, and a probe 803.

  The supporting member 800 is fixedly provided so that the relative position with respect to the frame F does not change, and accommodates the holding member 801. The support member 800 also includes a communication portion 800a that connects the pipe L3 and the inside of the support member 800. Hot water, tap water, and atmospheric pressure supplied from the pipe L3 are introduced into the support member 800 via the communication portion 800a.

  The holding member 801 is a member that can detachably hold the lid unit 91. The holding member 801 has a cylindrical space into which the convex portion 911d of the lid unit 91 or the convex portion 901c of the bottom member 901 is inserted, and is provided with a mechanism for detachably holding these. This mechanism is, for example, a snap ring mechanism, which is engaged by a constant pressing force and released by a constant separation force. Hot water, tap water, and atmospheric pressure supplied from the pipe L3 can be supplied into the extraction container 9 through the communication portion 800a and the communication hole 801a of the holding member 801.

  The holding member 801 is also a movable member that is provided so as to be vertically slidable in the support member 800. The lifting shaft 802 is provided so that its axial direction is the vertical direction. The elevating shaft 802 penetrates the ceiling of the support member 800 in the vertical direction in an airtight manner, and is vertically movable with respect to the support member 800.

  The top of the holding member 801 is fixed to the lower end of the elevating shaft 802. The holding member 801 slides in the vertical direction as the lifting shaft 802 moves up and down, so that the holding member 801 can be attached to and detached from the protrusions 911d and 901c. Further, the lid unit 91 can be opened and closed with respect to the container body 90.

  A screw 802 a forming a lead screw mechanism is formed on the outer peripheral surface of the elevating shaft 802. A nut 804b is screwed onto the screw 802a. The upper unit 8A includes a motor 804a, and the nut 804b is rotated in place (without moving up and down) by the driving force of the motor 804a. The lifting shaft 802 moves up and down by the rotation of the nut 804b.

  The elevating shaft 802 is a tubular shaft having a through hole in its central axis, and a probe 803 is vertically slidably inserted into this through hole. The probe 803 vertically and airtightly penetrates the top of the holding member 801, and is provided to be vertically movable with respect to the support member 800 and the holding member 801.

  The probe 803 is an operator that opens and closes the valves 913 and 903 provided inside the convex portions 911d and 901c. The probe 803 lowers the valves 913 and 903 from the closed state to the open state, and the probe 803 raises the valve. The open state can be changed to the closed state (due to the action of a return spring (not shown)).

  A screw 803a forming a lead screw mechanism is formed on the outer peripheral surface of the probe 803. A nut 805b is screwed onto the screw 803a. The upper unit 8A includes a motor 805a, and the nut 805b is provided so as to rotate on the spot (without moving up and down) by the driving force of the motor 805a. The probe 803 moves up and down by the rotation of the nut 805b.

  The lower unit 8C includes an operation unit 81C. The operation unit 81C has a configuration in which the operation unit 81A is turned upside down, and opens and closes the valves 913 and 903 provided inside the convex portions 911d and 901c. The operation unit 81C is also configured to open and close the lid unit 91, but in the present embodiment, the operation unit 81C is not used to open and close the lid unit 91.

  Although the operation unit 81A is substantially the same as the description below, the operation unit 81C will be described. The operation unit 81C includes a support member 810, a holding member 811, a lifting shaft 812, and a probe 813.

  The supporting member 810 is fixedly provided so that the relative position with respect to the frame F does not change, and accommodates the holding member 811. The support member 810 also includes a communication portion 810a that allows the switching valve 10a of the switching unit 10 and the inside of the support member 810 to communicate with each other. Residues of coffee drink, tap water, and ground beans in the container body 90 are introduced into the switching valve 10a via the communication portion 810a.

  The holding member 811 has a cylindrical space into which the convex portion 911d of the lid unit 91 or the convex portion 901c of the bottom member 901 is inserted, and includes a mechanism for detachably holding these. This mechanism is, for example, a snap ring mechanism, which is engaged by a constant pressing force and released by a constant separation force. Residues of coffee drink, tap water, and ground beans in the container body 90 are introduced into the switching valve 10a through the communication portion 810a and the communication hole 811a of the holding member 811.

  The holding member 811 is also a movable member that is provided so as to be vertically slidable inside the support member 810. The lifting shaft 812 is provided so that its axial direction is the vertical direction. The elevating shaft 812 penetrates the bottom portion of the support member 800 in a vertical direction in an airtight manner, and is vertically movable with respect to the support member 810.

  The bottom of the holding member 811 is fixed to the lower end of the lifting shaft 812. The holding member 811 slides in the vertical direction as the lifting shaft 812 moves up and down, so that the holding member 811 can be attached to and separated from the protrusions 901c and 911d.

  A screw 812a forming a lead screw mechanism is formed on the outer peripheral surface of the elevating shaft 812. A nut 814b is screwed onto the screw 812a. The lower unit 8C includes a motor 814a, and the nut 814b is rotated in place (without moving up and down) by the driving force of the motor 814a. The lifting shaft 812 moves up and down by the rotation of the nut 814b.

  The elevating shaft 812 is a tubular shaft having a through hole in the center axis, and the probe 813 is vertically slidably inserted into the through hole. The probe 813 penetrates the bottom of the holding member 811 in an airtight manner in the vertical direction, and is provided so as to be vertically movable with respect to the support member 810 and the holding member 811.

  The probe 813 is an operator that opens and closes the valves 913 and 903 provided inside the convex portions 911d and 901c. The probe 813 moves the valves 913 and 903 from the closed state to the open state when the probe 813 moves upward, and the valve 813 moves when the probe 813 descends. The open state can be changed to the closed state (due to the action of a return spring (not shown)).

  A screw 813a forming a lead screw mechanism is formed on the outer peripheral surface of the probe 813. A nut 815b is screwed onto the screw 813a. The lower unit 8C includes a motor 815a, and the nut 815b is provided so as to be rotated in place (without moving up and down) by the driving force of the motor 815a. The rotation of the nut 815b moves the probe 813 up and down.

<4-4. Chubu Unit>
The middle unit 8B will be described with reference to FIGS. 5 and 9. FIG. 9 is a schematic diagram of the middle unit 8B. The middle unit 8B includes a support unit 81B that supports the extraction container 9. The support unit 81B includes a unit body 81B′ that supports the lock mechanism 821 in addition to the above-described arm member 820.

  The lock mechanism 821 is a mechanism that keeps the lid unit 91 closed with respect to the container body 90. The lock mechanism 821 includes a pair of gripping members 821a that vertically clamps the flange portion 911c of the lid unit 91 and the flange portion 90c of the container body 90. The pair of gripping members 821a have a C-shaped cross section in which the flange portion 911c and the flange portion 90c are sandwiched and fitted, and are opened and closed in the left-right direction by the driving force of the motor 822. When the pair of gripping members 821a is in the closed state, as shown by the solid line in the surrounding view of FIG. 9, each gripping member 821a fits the flange part 911c and the flange part 90c by vertically sandwiching them, The unit 91 is hermetically locked to the container body 90. In this locked state, the lid unit 91 does not move (the lock is not released) even if the holding unit 801 is lifted by the elevating shaft 802 to open the lid unit 91. That is, the locking force of the lock mechanism 821 is set to be stronger than the force of opening the lid unit 91 using the holding member 801. As a result, it is possible to prevent the lid unit 91 from being opened with respect to the container body 90 in the event of an abnormality.

  Further, when the pair of gripping members 821a is in the open state, as shown by the broken line in the surrounding view of FIG. 9, the gripping members 821a are separated from the flange portion 911c and the flange portion 90c, and the lid unit 91 and the container body 90 are separated. And are unlocked.

  When the holding member 801 holds the lid unit 91 and the holding member 801 is raised from the lowered position to the raised position, the lid unit 91 is removed from the container body 90 when the pair of gripping members 821a is in the open state. To be separated. Conversely, when the pair of gripping members 821a is in the closed state, the holding member 801 for the lid unit 91 is released, and only the holding member 801 moves up.

  The middle unit 8B also includes a mechanism that horizontally moves the arm member 820 in the front-rear direction using the motor 823 as a drive source. As a result, the container body 90 supported by the arm member 820 can be moved between the rear extraction position (state ST1) and the front bean insertion position (state ST2). The bean charging position is a position at which ground beans are charged in the container body 90, and ground beans ground by the grinder 5B are charged from the discharge pipe 5C into the opening 90a of the container body 90 from which the lid unit 91 is separated. In other words, the position of the discharge pipe 5C is above the container body 90 located at the bean charging position.

  The extraction position is a position where the container body 90 can be operated by the operation unit 81A and the operation unit 81C, is a position coaxial with the probes 803 and 813, and is a position for extracting the coffee liquid. The extraction position is a position on the back side of the bean charging position. 5, 7, and 8 all show the case where the container body 90 is in the extraction position. As described above, the position of the container body 90 is made different between the input of ground beans, the extraction of coffee liquid, and the supply of water, so that the steam generated during coffee liquid extraction is the discharge pipe that is the ground bean supply unit. It can be prevented from adhering to 5C.

  The middle unit 8B also includes a mechanism that rotates the support unit 81B around a shaft 825 in the front-rear direction using a motor 824 as a drive source. As a result, the posture of the container body 90 (extraction container 9) can be changed from the upright posture (state ST1) in which the neck portion 90b is upward to the inverted posture (state ST3) in which the neck portion 90b is downward. During the rotation of the extraction container 9, the lock mechanism 821 keeps the lid unit 91 locked to the container body 90. The extraction container 9 is turned upside down in the upright posture and the inverted posture. In the upright posture, the convex portion 911d is located at the position of the convex portion 901c in the upright posture. Further, the convex portion 901c is located in the inverted posture at the position of the convex portion 911d in the upright posture. Therefore, in the inverted posture, the operation unit 81A can perform the opening/closing operation on the valve 903, and the operation unit 81C can perform the opening/closing operation on the valve 913.

<5. Controller>
The control device 11 of the beverage manufacturing device 1 will be described with reference to FIG. 10. FIG. 10 is a block diagram of the control device 11.

  The control device 11 controls the entire beverage manufacturing device 1. The control device 11 includes a processing unit 11a, a storage unit 11b, and an I/F (interface) unit 11c. The processing unit 11a is a processor such as a CPU. The storage unit 11b is, for example, a RAM or a ROM. The I/F unit 11c includes an input/output interface that inputs and outputs signals between the external device and the processing unit 11a. The I/F unit 11c also includes a communication interface capable of performing data communication with the server 16 via the communication network 15 such as the Internet. The server 16 can communicate with a mobile terminal 17 such as a smartphone via the communication network 15, and can receive information such as a beverage manufacturing reservation and impressions from the mobile terminal 17 of a beverage consumer, for example. ..

  The processing unit 11a executes the program stored in the storage unit 11b, and controls the actuator group 14 based on an instruction from the information display device 12 or a detection result of the sensor group 13 or an instruction from the server 16. The sensor group 13 is various sensors (for example, hot water temperature sensor, mechanism operating position detection sensor, pressure sensor, etc.) provided in the beverage manufacturing apparatus 1. The actuator group 14 is various actuators (for example, a motor, a solenoid valve, a heater, etc.) provided in the beverage manufacturing apparatus 1.

<6. Operation control example>
An example of the control processing of the beverage manufacturing apparatus 1 executed by the processing unit 11a will be described with reference to FIGS. 11A(A) and 11(B). FIG. 11(A) shows an example of control relating to one coffee beverage manufacturing operation. The state of the beverage production device 1 before the production instruction is called a standby state. The state of each mechanism in the standby state is as follows.

  The extraction device 3 is in the state shown in FIG. The extraction container 9 is in an upright posture and is located at the extraction position. The lock mechanism 821 is in the closed state, and the lid unit 91 closes the opening 90a of the container body 90. The holding member 801 is in the lowered position and is attached to the convex portion 911d. The holding member 811 is in the raised position and is attached to the convex portion 901c. Valves 903 and 913 are closed. The switching valve 10a connects the communication portion 810a of the operation unit 8C to the waste tank T.

  In the standby state, if there is a coffee beverage manufacturing instruction, the process of FIG. 11(A) is executed. In S1, preheat treatment is performed. This process is a process of pouring hot water into the container body 90 to heat the container body 90 in advance. First, the valves 903 and 913 are opened. As a result, the pipe L3, the extraction container 9, and the waste tank T are in communication with each other.

  The solenoid valve 72i is opened for a predetermined time (for example, 1500 ms) and then closed. As a result, hot water is poured into the extraction container 9 from the water tank 72. Subsequently, the electromagnetic valve 73 is opened for a predetermined time (for example, 500 ms) and then closed. As a result, the air in the extraction container 9 is pressurized, and the discharge of hot water to the waste tank T is promoted. By the above processing, the inside of the extraction container 9 and the pipe L2 are preheated, and it is possible to reduce the cooling of the hot water in the subsequent production of the coffee beverage.

  In step S2, grind processing is performed. Here, the roasted coffee beans are crushed and the ground beans are put into the container body 90. First, the lock mechanism 821 is opened and the holding member 801 is raised to the raised position. The lid unit 91 is held by the holding member 801, and rises together with the holding member 801. As a result, the lid unit 91 is separated from the container body 90. The holding member 811 descends to the descending position. The container body 90 is moved to the bean charging position. Then, the storage device 4 and the crushing device 5 are operated. As a result, one cup of roasted coffee beans is supplied from the storage device 4 to the grinder 5A. The roasted coffee beans are ground in two stages by the grinders 5A and 5B, and unnecessary substances are separated by the separating device 6. Ground beans are put into the container body 90.

  The container body 90 is returned to the extraction position. The holding member 801 is lowered to the lowered position, and the lid unit 91 is attached to the container body 90. The lock mechanism 821 is closed and the lid unit 91 is airtightly locked to the container body 90. The holding member 811 rises to the raised position. Of the valves 903 and 913, the valve 903 is opened and the valve 913 is closed.

  In S3, extraction processing is performed. Here, the coffee liquid is extracted from the ground beans in the container body 90. FIG. 11B is a flowchart of the extraction process of S3.

  In S11, since the ground beans in the extraction container 9 are steamed, a smaller amount of hot water than one cup of hot water is poured into the extraction container 9. Here, the electromagnetic valve 72i is opened and closed for a predetermined time (for example, 500 ms). As a result, hot water is poured into the extraction container 9 from the water tank 72. Then, after waiting for a predetermined time (for example, 5000 ms), the process of S11 ends. By this process, ground beans can be steamed. By steaming the ground beans, carbon dioxide gas contained in the ground beans can be released and the subsequent extraction effect can be enhanced.

  In S12, the remaining amount of hot water is poured into the extraction container 9 so that one cup of hot water is stored in the extraction container 9. Here, the electromagnetic valve 72i is opened and closed for a predetermined time (for example, 7000 ms). As a result, hot water is poured into the extraction container 9 from the water tank 72.

  By the process of S12, the inside of the extraction container 9 can be brought to a state where the temperature exceeds 100 degrees Celsius at 1 atmosphere (for example, about 110 degrees Celsius). Then, the inside of the extraction container 9 is pressurized by S13. Here, the electromagnetic valve 73b is opened and closed for a predetermined time (for example, 1000 ms), and the inside of the extraction container 9 is pressurized to an atmospheric pressure (for example, about 4 atm (about 3 atm in gauge pressure)) where the hot water does not boil. Then, the valve 903 is closed.

  Subsequently, this state is maintained for a predetermined time (for example, 7,000 ms) to perform the immersion type coffee liquid extraction (S14). Thereby, the extraction of the coffee liquid is performed by the immersion method under high temperature and high pressure. The following effects can be expected in the immersion type extraction under high temperature and high pressure. First, by applying a high pressure, hot water can easily penetrate into the ground beans and the extraction of coffee liquid can be promoted. Second, high temperature accelerates extraction of coffee liquor. Third, the high temperature lowers the viscosity of the oil contained in ground beans and accelerates oil extraction. This makes it possible to produce a coffee drink with a high aroma.

  The temperature of hot water (high-temperature water) may be higher than 100 degrees Celsius, but higher temperature is more advantageous in extracting coffee liquid. On the other hand, increasing the temperature of the hot water generally increases the cost. Therefore, the temperature of the hot water may be 105 degrees Celsius or higher, 110 degrees Celsius or higher, or 115 degrees Celsius or higher, and may be 130 degrees Celsius or lower or 120 degrees Celsius or lower, for example. The pressure may be any pressure that does not boil the hot water.

  In S15, the pressure inside the extraction container 9 is reduced. Here, the atmospheric pressure in the extraction container 9 is switched to the atmospheric pressure at which the hot water boils. Specifically, the valve 913 is opened, and the electromagnetic valve 73c is opened for a predetermined time (for example, 1000 ms) and closed. The inside of the extraction container 9 is opened to the atmosphere. Then, the valve 913 is closed again.

  The inside of the extraction container 9 is rapidly depressurized to a pressure lower than the boiling point pressure, and the hot water in the extraction container 9 boils at a dash. Hot water and ground beans in the extraction container 9 explosively scatter in the extraction container 9. Thereby, the hot water can be boiled uniformly. Further, it is possible to promote the destruction of the cell wall of ground beans and further accelerate the subsequent extraction of coffee liquor. Moreover, since the ground beans and hot water can be stirred by this boiling, extraction of the coffee liquid can be promoted. Thus, in this embodiment, the extraction efficiency of coffee liquid can be improved.

  In S16, the extraction container 9 is inverted from the upright posture to the inverted posture. Here, the holding member 801 is moved to the raised position and the holding member 811 is moved to the lowered position. Then, the support unit 81B is rotated. Then, the holding member 801 is returned to the lowered position, and the holding member 811 is returned to the raised position. The neck portion 90b and the lid unit 91 of the extraction container 9 in the inverted posture are located on the lower side.

  In S17, transparent coffee liquid extraction is performed, and the coffee beverage is delivered to the cup C. Here, the switching valve 10a is switched so that the pouring portion 10c communicates with the passage portion 810a of the operation unit 81C. Further, the valves 903 and 913 are both opened. Further, the electromagnetic valve 73b is opened for a predetermined time (for example, 10,000 ms) to bring the inside of the extraction container 9 to a predetermined atmospheric pressure (for example, 1.7 atmospheric pressure (gauge pressure: 0.7 atmospheric pressure)). In the extraction container 9, the coffee beverage in which the coffee liquid is dissolved in the hot water passes through the filter provided in the lid unit 91 and is delivered to the cup C. The filter controls the leakage of ground bean residues. The extraction process is completed as described above.

  In this embodiment, the extraction efficiency of coffee liquid can be improved by using the immersion extraction in S14 and the permeation extraction in S17 together. When the extraction container 9 is in the upright posture, ground beans are accumulated from the body portion 90e to the bottom portion 90f. On the other hand, when the extraction container 9 is in the inverted posture, ground beans are accumulated from the shoulder portion 90d to the neck portion 90b. The cross-sectional area of the body portion 90e is larger than the cross-sectional area of the neck portion 90b, and the ground bean pile thickness in the inverted posture is thicker than that in the upright posture. That is, the ground beans are relatively thin and widely deposited when the extraction container 9 is in the upright posture, and relatively thick and narrowly deposited when the extraction container 9 is in the upright posture.

  In the case of the present embodiment, since the extraction container 9 in S14 is performed with the extraction container 9 in the upright posture, the hot water and the ground beans can be brought into contact with each other over a wide range, and the extraction efficiency of the coffee liquid can be improved. However, in this case, the hot water tends to partially contact the ground beans. On the other hand, since the transparent extraction of S17 is performed with the extraction container 9 in the inverted posture, the hot water passes through the accumulated ground beans while contacting more ground beans. The hot water comes into contact with the ground beans evenly, and the extraction efficiency of the coffee liquid can be further improved.

  Returning to FIG. 11A, after the extraction process of S3, the discharge process of S4 is performed. Here, a process related to cleaning the inside of the extraction container 9 is performed. Cleaning of the extraction container 9 is performed by returning the extraction container 9 from the inverted posture to the upright posture and supplying tap water (purified water) to the extraction container 9. Then, the inside of the extraction container 9 is pressurized, and the water in the extraction container 9 is discharged to the waste tank T together with the residue of ground beans.

  As described above, one coffee beverage manufacturing process is completed. After that, the same processing is repeated for each manufacturing instruction. The time required to manufacture one coffee beverage is, for example, about 60 to 90 seconds.

<7. Summary of device configuration>
As described above, the beverage manufacturing device 1 includes the bean processing device 2 and the extraction device 3 as a manufacturing unit. More specifically, the bean processing device 2 includes the storage device 4 and the crushing device 5, and the extraction device 3 includes The fluid supply unit 7, the drive unit 8, the extraction container 9, and the switching unit 10 are included (refer FIG. 2, FIG. 3, etc.). The crushing device 5 receives one cup of roasted coffee beans from the storage device 4 and grinds the beans in two stages by the grinders 5A and 5B. At this time, unnecessary substances such as chaff are separated from the ground beans by the separating device 6. After the ground beans are put into the extraction container 9, the fluid supply unit 7 pours the water into the extraction container 9, the drive unit 8 reverses the posture of the extraction container 9, and the switching unit 10 moves the extraction container 9 to the cup C. A drink for one cup is provided through delivery of liquid and the like.

  A part of the manufacturing unit is covered by a cover unit 102 configured as a transparent cover which is a transparent unit, and a user (for example, an administrator of the device 1 or a consumer of the beverage) visually recognizes it from the outside of the device 1. It is possible. In the present embodiment, the plurality of canisters 40 that are a part of the storage device 4 of the manufacturing unit are exposed, and the other elements are substantially housed in the housing 100. As an embodiment, the entire manufacturing unit may be housed in the housing 100. In other words, the cover part 102 may be provided so as to cover at least a part of the manufacturing part.

  Since at least a part of the manufacturing unit is covered by the cover unit 102 so as to be visible from the outside of the device 1, for example, when the user is the administrator of the device 1, the administrator can prepare the beverage and prepare the device. It may also be possible to perform an operational check. When the user is a purchaser of a beverage, the purchaser may be able to wait for the completion of the production of the beverage while increasing the expectations of the beverage. For example, the brewing container 9 of the brewing device 3 is visible from the outside of the device 1 via the cover portion 102, and the brewing process which is of relatively high interest to the user can be observed among the several processes for producing a beverage. .. The drive unit 8 acts as a posture changing unit that changes the posture of the extraction container 9, and as described above, the extraction container 9 is a movable portion that can be turned upside down in the manufacturing section. Therefore, this reversing operation of the extraction container 9 is relatively easy to attract the user's interest, and it may be possible to entertain the user by making it observable by the user.

  On the other hand, in order to further improve the quality of the beverage provided by the beverage manufacturing apparatus 1, for example, improvement of the process, improvement of various aspects such as the configuration and control aspects of the apparatus 1 for realizing the same are required. .. As an example, it is possible to change some elements included in the device 1. Hereinafter, an example of the liquid delivery amount adjusting device 720 that can function as the water tank 72 of FIG. 3 will be described with reference to FIGS. 12 to 14.

<8. Configuration example of liquid delivery volume control device>
FIG. 12 shows a schematic diagram of the liquid delivery amount adjusting device 720. 13 shows a cross-sectional view taken along the line IV-IV of FIG. 12 and a cross-sectional view of another example (configuration example EX31). Like the water tank 72, the liquid sending amount adjusting device 720 is a device that stores hot water (water) that composes a coffee beverage and that has a function of sending a fixed amount of hot water. As a result, the hot water required for one cup of coffee beverage can be sequentially delivered, and the amount of hot water at that time can be changed. In the following description, components having the same functions as the components related to the water tank 72 are designated by the same reference numerals.

  The liquid delivery amount adjusting device 720 has a tank 720a for accumulating hot water. The outer wall of the tank 720a includes a peripheral wall 721, an upper wall 723 joined to the upper end of the peripheral wall 721, and a bottom wall 724 joined to the lower end of the peripheral wall 721. As shown in the cross-sectional view of FIG. Has a cylindrical shape as a whole. A partition wall 722 is provided in the tank 720a, and the internal space thereof is partitioned by the partition wall 722 into an outer cylindrical space 725 and an inner cylindrical space 726A. In the case of this example, the partition wall 722 is a cylindrical wall body arranged concentrically with the peripheral wall 721, but the partition wall 722 may be eccentric with respect to the peripheral wall 721 as shown in the configuration example EX31 of FIG. ..

  The space 725 constitutes a storage unit that stores hot water. The space 725 is also referred to as a storage section 725. The movable member 727c is arranged above the space 726A, and the space 726 below the space 726C constitutes a storage part for storing hot water. The space 726 is also referred to as a storage section 726. By partitioning the storage section 725 and the storage section 726 with the partition wall 722 that is a common wall body, it is possible to reduce the size of the tank 720a as compared with the case where the storage wall is partitioned by separate wall bodies.

  The reservoir 725 is provided with a heater 72a that heats the water in the reservoir 725 and a temperature sensor 72b that measures the temperature of the water. The heater 72a maintains the temperature of the hot water accumulated at a predetermined temperature (here, 120 degrees Celsius) based on the detection result of the temperature sensor 72b. The heater 72a is turned on when the temperature of the hot water is 118 degrees Celsius, and turned off when the temperature of the hot water is 120 degrees Celsius, for example.

  A pipe for supplying the atmospheric pressure in the reserve tank 71 (see FIG. 3) is connected to a portion of the upper wall 723 that defines the storage portion 725, and a solenoid valve 72f is provided here. The liquid delivery amount adjusting device 720 includes a sensor (not shown, for example, a sensor corresponding to the pressure sensor 72g in FIG. 3) that detects the atmospheric pressure in the storage portion 725, and the solenoid valve 72f includes the pressure regulating valve 72e (see FIG. 3). ) Switching between supply and cutoff of the atmospheric pressure regulated in) to the storage section 725. The electromagnetic valve 72f is controlled to open and close so that the atmospheric pressure in the storage section 725 is maintained at 3 atmospheric pressure except when tap water (purified water) is supplied to the storage section 725.

  A pipe that connects the reservoir 725 to the atmosphere is connected to a portion of the upper wall 723 that defines the reservoir 725, and a solenoid valve 72h is provided here. At the time of supplying tap water to the storage part 725, the atmospheric pressure of the storage part 725 is reduced to less than 2.5 atm by the solenoid valve 72h so that the tap part is smoothly replenished with tap water. The solenoid valve 72h switches whether to open the inside of the water tank 72 to the atmosphere, and opens the inside of the storage portion 725 to the atmosphere when the pressure is reduced. Further, the electromagnetic valve 72h releases the storage portion 725 to the atmosphere and maintains the storage portion 725 at 3 atmospheric pressure when the atmospheric pressure in the storage portion 725 exceeds 3 atmospheric pressure except when the tap water is supplied to the storing portion 725. ..

  A pipe L2 that supplies tap water to the storage portion 725 is connected to a portion of the bottom wall 724 that defines the storage portion 725, and an electromagnetic valve 72d is provided here. The solenoid valve 72d is controlled to open and close based on the detection result of a water level sensor 72c, which will be described later, to control the water level of the hot water in the storage section 725.

  A pipe L2' for discharging hot water in the storage portion 725 is connected to a portion of the bottom wall 724 that defines the storage portion 725, and an electromagnetic valve 72d' is provided therein. The electromagnetic valve 72d' is opened when the hot water in the storage portion 725 is discarded, and the hot water in the storage portion 725 is discharged to the pipe L2'.

  The storage portion 726 is a space whose volume can be changed by moving the movable member 727c. Hot water is supplied to the reservoir 726 from the reservoir 725 via the pipe 728a, the solenoid valve 728, and the pipe 728b. The pipe 728a connects the portion of the bottom wall 724 that defines the storage portion 725 and the solenoid valve 728. The pipe 728b connects the portion of the bottom wall 724 that defines the storage portion 726 and the solenoid valve 728.

  In the example of FIG. 12, the solenoid valve 728 is a three-way valve, and can switch communication and cutoff between the pipe 728b and the pipe 728a and communication and cutoff between the pipe 728b and the pipe 728c. .. Further, the solenoid valve 728 can shut off any of the pipes. The pipe 728c is a pipe for delivering the hot water in the storage unit 726 to the extraction container 9.

  By switching between communication and cutoff between the pipe 728b and the pipe 728a, communication and cutoff between the storage portion 725 and the storage portion 726 can be switched. By switching connection and disconnection between the pipe 728b and the pipe 728c, it is possible to switch between delivery and storage of hot water in the storage section 726.

  When the pipe 728b and the pipe 728a communicate with each other, the solenoid valve 728 shuts off the pipe 728b and the pipe 728c. Conversely, when the pipe 728b and the pipe 728c are in communication with each other, the pipe 728b and the pipe 728a are cut off. The arrow shown by the solenoid valve 728 in the drawing indicates the operating state of the solenoid valve 728. In the case of the example of FIG. 12, the pipe 728b and the pipe 728c are communicated with each other, and the pipe 728b and the pipe 728a are cut off. It shows the state.

  In this case, the solenoid valve 728 is a three-way valve, and one solenoid valve 728 is used to switch between them. However, a configuration is also adopted in which the pipe 728b is divided into two, and a valve that switches communication and cutoff between the one pipe 728b and the pipe 728a and a valve that switches communication and cutoff between the other pipe 728b and the pipe 728c are provided. It is possible.

  The liquid delivery volume adjustment device 720 includes a drive unit 727. The drive unit 727 is controlled according to the amount of hot water delivered from the storage section 726, and changes the volume of the storage section 726. The amount of hot water required for one cup varies depending on the size of the coffee cup. The drive unit 727 adjusts the volume of the storage section 726 so that an appropriate amount of hot water is delivered from the storage section 726 according to the size of the coffee cup or the like.

  The drive unit 727 is a mechanism that changes the volume of the storage portion 726 by moving the movable member 727c up and down. The movable member 727c is a piston-shaped member that is inserted into the space 726A and configured to slide in the vertical direction, and the bottom surface 727d forms the upper wall of the storage section 726. From this viewpoint, the movable member 727c may be referred to as a piston unit or the like, and the space 726A may be referred to as a cylinder unit or the like. As the bottom surface 727d moves up and down, the volume of the storage portion 726 changes.

  Note that the volume of the storage part 726 is not changed by moving the position of the upper wall body as in this example, but is changed by moving the positions of the lower and side wall bodies. Is also possible.

  The movable member 727c includes a seal member (not shown) that forms a seal with the inner surface of the partition wall 722, and slides liquid-tightly on the inner surface of the partition wall 722. However, a groove 727e extending in the up-down direction is formed on the peripheral surface of the movable member 727c, and the groove 727e has a gap with the inner surface of the partition wall 722.

  The groove 727e is formed so as to communicate with the opening 722a penetrating the partition wall 722 in the thickness direction. The opening 722a is formed at a position higher than the highest water level of the hot water in the storage unit 725 (the position of the sensor 731b described below), and is an air communication unit that connects the storage unit 725 and the space 726A. Air communicates with the storage section 725 and the storage section 726 through the opening 722a and the groove 727e, and the atmospheric pressures in these spaces are the same. In addition, when the storage portions 725 and 726 are always kept at atmospheric pressure, a passage communicating with the atmosphere may be provided separately.

  The drive unit 727 includes a motor 727a supported by the upper wall 723 as a drive source, and a screw shaft 727b as a moving mechanism that moves the movable member 727c. The screw shaft 727b extends in the vertical direction and rotates by the driving force of the motor 727a. The movable member 727c has a screw hole 727f opened on the upper surface thereof, and the screw shaft 727b is engaged with the screw hole 727f. The movable member 727c is provided with a rotation stopper (not shown), and moves in the vertical direction by rotation of the screw shaft 727b. The whirl-stop may be, for example, a concave portion and a convex portion extending in the up-down direction provided on the inner surface of the partition wall 722 and the peripheral surface of the movable member 727c.

  Here, as the moving mechanism for moving the movable member 727c, the screw mechanism including the screw shaft 727b and the screw hole 727f is used, but the moving mechanism is not limited to this, and another mechanism such as a rack-pinion mechanism can also be adopted.

  The water level sensor 72c is a measurement unit that measures the water level of the hot water in the storage section 725. The water level sensor 72c includes a hollow cylindrical storage portion 729 extending vertically, a float 730 provided in the storage portion 729, and a lower sensor 731a and an upper sensor 731b that detect the float 730.

  The storage section 729 communicates with the storage section 725 at a communication section 729a at a position lower than the sensor 731a, and communicates with the storage section 725 at a communication section 729b at a position higher than the sensor 731b. Hot water in the storage section 725 flows into the storage section 729 via the communication section 729a. The communication part 729b is an air communication part that connects the storage part 725 and the storage part 729, and air communicates between the storage part 725 and the storage part 729 via the communication part 729b. Therefore, the water level of the hot water in the reservoir 729 becomes equal to the water level of the hot water in the reservoir 725.

  In the case of this example, the storage section 729 is made of a transparent member such as glass or acrylic. Accordingly, the water level of the hot water in the storage section 729 can be visually recognized from the outside, and as a result, the user can check the water level of the hot water in the storage section 725. Of course, it is also possible to adopt a configuration in which a transparent part is provided on a part of the peripheral wall (721) of the storage part 725 to make the water level visible.

  The float 730 may be of any type as long as it floats in hot water in the storage section 729.

  The sensors 731a and 731b are, for example, optical sensors (photo interrupters), and detect the float 730 from the outside of the storage unit 729. When the float 730 is detected by the sensor 731a, the electromagnetic valve 72d is opened and water is supplied to the reservoir 725. That is, the sensor 731a monitors the lower limit of the water level of the hot water in the storage section 725. The lower limit of the water level is set to a position higher than that of the heater 72a, so that it is possible to prevent the heater 72a from heating the empty space.

  When the float 730 is detected by the sensor 731b, the electromagnetic valve 72d is closed to stop the supply of water to the reservoir 725. That is, the sensor 731b monitors the upper limit of the water level of the hot water in the storage section 725.

  It is also possible to construct a structure equivalent to the water level sensor 72c inside the storage part 725. However, by constructing the water level sensor 72c outside the storage section 725 as in this example, it becomes easier to confirm the water level in the storage section 725 from the outside.

  Next, an operation example of the liquid delivery amount adjusting device 720 will be described with reference to FIG. First, the volume of the storage portion 726 is adjusted by the drive unit 727 according to the cup size and the like. The state ST61 shows that state. In the example of the same figure, the movable member 727c is lowered, and the volume of the storage section 726 is set to a volume smaller than that of the example of FIG. The solenoid valve 728 connects the pipe 728b and the pipe 728c, and hot water is not supplied from the storage portion 725 to the storage portion 726.

  When the volume of the storage section 726 is set, the drive unit 727 is stopped, and the electromagnetic valve 728 causes the pipe 728b and the pipe 728a to communicate with each other. The storage section 725 and the storage section 726 have the same atmospheric pressure, and the storage section 726 is on the bottom side of the tank 720a. Therefore, the hot water head pressure of the storage unit 725 supplies the hot water from the storage unit 725 to the storage unit 726. In the case of this example, since the water is formed at a position lower than the lowest level of the hot water in the storage section 725 (the position of the sensor 731a), the head difference is always generated between the storage section 725 and the storage section 726 (the storage section 725). Hot water is higher). Therefore, hot water is supplied from storage part 725 to storage part 726 until storage part 726 becomes full. The state ST62 shows a state in which the storage section 726 is full. Although the hot water also enters the groove 727c, the groove 727c has a sufficient volume to ensure the communication of air, and can have a very small amount.

  In the case of the present example, the storage section 726 is not provided with the heater 72a, but since the storage section 726 is surrounded by the storage section 725, it is possible to ensure the heat retaining performance of the stored hot water. In addition, in the state ST62, the drive unit 727 may change the volume of the storage section 726.

  The hot water can be supplied from the storage unit 725 to the storage unit 726 by other methods, but in this example, the hot water can be supplied with a relatively simple structure by utilizing the head difference between the storage unit 725 and the storage unit 726. Can be supplied.

  Next, the hot water stored in the storage unit 726 is delivered. As shown in the state ST63, by connecting the pipe 728b and the pipe 728c with each other by the solenoid valve 728, hot water can be delivered from the pipe 728c to the extraction container 9 by its own weight or the atmospheric pressure of the storage section 726. After the start of hot water delivery, the hot water in the storage section 726 can be delivered in stages by shutting off the operating state of the solenoid valve 728 between both pipes. For example, for the steaming step (S11 of FIG. 11B), it is possible to send hot water and interrupt it, and then perform the step of sending the remaining hot water (S12 of FIG. 11B). ..

  In any case, the hot water stored in the storage unit 726 is delivered in its entirety. The delivery confirmation of the total amount can be performed by the opening time of the solenoid valve 728 (communication time between the pipe 728b and the pipe 728c). Each time the hot water stored in the storage unit 726 is delivered once, the control valve 72d may be opened to supply the storage unit 725 with water corresponding to the amount.

  According to the above example, the amount of hot water delivered can be adjusted. In order to adjust the delivery amount of the liquid, generally, control for opening and closing the valve is used by using a flow rate sensor and the detection result. However, in the case of a high temperature liquid or a special liquid, there are cases where a flow sensor that can handle the liquid is not commercially available or is expensive. On the other hand, according to the above-described example, by adopting the method of adjusting the volume of the storage portion 726, the amount of hot water delivered can be adjusted without the need for the flow rate sensor.

<9. Example of operation control using a liquid delivery volume controller>
By using the liquid delivery amount adjusting device 720, it is possible to further improve the quality of the beverage provided by the beverage manufacturing device 1, for example, by changing a part of the manufacturing process. Hereinafter, an example of the control process of the device 1 executed by the processing unit 11a (see FIG. 10) of the control device 11 will be described with reference to FIG. For the description omitted below, refer to the above-described steps of FIGS. 11A and 11B and the operation content of the liquid delivery amount adjusting device 720 of FIGS. 12 to 14.

  FIG. 15 shows a control example relating to one coffee beverage manufacturing operation. First, the preheat treatment S1 is divided into at least two heating steps S101 and S102 (in order to distinguish it from S1 in FIG. 11A, it is referred to as S1').

  S101 is a process of pouring hot water into the extraction container 9 (container body 90) to heat the extraction container 9 in advance. First, the solenoid valve 728 is controlled to connect the pipe 728a and the pipe 728b to each other, and a small amount of hot water is moved from the storage part 725 to the storage part 726. After that, the solenoid valve 728 is controlled to connect the pipe 728b and the pipe 728c, and the hot water in the storage portion 726 is sent to the extraction container 9 via the pipe L3. Then, the electromagnetic valve 73 is controlled to pressurize the inside of the extraction container 9 and discharge the hot water in the extraction container 9 to the waste tank T.

  By S101, the inside of the extraction container 9 and the pipes L2 to L3 are preheated, and it is possible to prevent the hot water from being cooled during the production of the beverage in each step described below. Further, by performing S101, it may be possible to wash away the residue (remaining liquid, etc.) in the flow path that has occurred in the previous or past extraction.

  S102 is a process of supplying the steam generated in the storage sections 725 and 726 into the container body 90 to heat the extraction container 9. This steam can be generated by decompressing the insides of the storage parts 725 and 726 to boil the hot water in the storage parts 725 and 726, and can be realized by the same procedure as S15 (see FIG. 11B). After the supply of steam to the extraction container 9 or the heating of the extraction container 9 using the steam is completed, the electromagnetic valve 728 is controlled to disconnect the pipe 728b and the pipe 728c.

  By performing S102, the entire extraction container 9 can be heated uniformly. This makes it possible, for example, to extract a uniform liquid from ground beans at a desired temperature, and as a result the quality of the beverage can be improved. Further, in S102, the atmospheric pressure of the reservoirs 725 and 726 drops, and the liquid therein begins to boil, so that the liquid can be agitated to make the temperature uniform.

  Additionally, the pipe L3 that functions as a connection unit that connects the storage units 725 and 726 and the extraction container 9 and that forms a flow path between them is also heated together with the extraction container 9 in S102. .. Thereby, when the liquid passes through the pipe L3, the liquid does not cool.

  Here, as described above, the extraction container 9 has the valves 903 and 913, which are hot water as a liquid used for the extraction, a beverage liquid (coffee liquid in this example) obtained by the extraction, or S102. Acts as an inlet or outlet for the steam used to heat the. In this example, in S102, steam flows into the extraction container 9 through the valve 913 and flows out of the extraction container 9 through the valve 903. When the vapor flows into the extraction container 9 through the valve 913, the valve 903 is opened, so that when this vapor is liquefied in the extraction container 9 to become a liquid, the liquid is extracted. It is possible to flow out of the extraction container 9 through the valve 903 without staying inside for a long time. According to this aspect, for example, when a beverage is produced by each of the steps described below, the taste of the beverage, the flavor, etc., are not unintentionally diluted, which is advantageous for improving the quality of the beverage. is there.

  Alternatively, after filling the extraction container 9 with steam, both the valves 903 and 913 may be closed and the extraction container 9 may be vibrated. Generation of vibration in the extraction container 9 can be realized by the motors 823 and/or 824 (see FIG. 9) of the middle unit 8B. By vibrating the extraction container 9 whose inside is filled with steam, the steam is uniformly spread in the extraction container 9, and the entire extraction container 9 can be heated uniformly.

  As an alternative/attachment to S102, the heating of the extraction container 9 using steam may be performed before S101. That is, the execution order of S101 and S102 may be reversed, and S102 may be performed twice before and after S101. By performing S102 before S101, it may be easier to remove the residue generated in the previous or past extraction in S101.

  After the preheat treatment S1′ is performed as described above, S2 is performed in the same procedure as in FIG. 11A, and then S3′ is set in order to distinguish the extraction treatment (S3 in FIG. 11A). )I do. In the extraction process S3', the main extraction pouring S12 is divided into at least two pouring steps S121 and S122. S121, which is the first pouring, is performed after S11 and before S13. After that, S13 to S16 are performed in the same procedure as in FIG.

  Here, in S14, the ground beans to be extracted are deposited in the upright posture extraction container 9 with a relatively thin deposition thickness, and the ground beans are immersed in the hot water supplied in S121. .. In S15, the hot water in the extraction container 9 is boiled, and in S16, the extraction container 9 is inverted to be in the inverted posture, and after S17/S17, the second pouring of S122 is performed.

  In the figure, for the sake of distinction, S122 is shown to be performed after S17, but preferably, S122 is performed substantially simultaneously with S17 after the start of S17. As another embodiment, S17 may be performed substantially simultaneously with S122 after the start of S122. That is, S122 and S17 may be performed at least partially in parallel, and may be combined into one process K, such as a pouring and delivering process.

  As described above, when the extraction container 9 is in the upright posture, the ground beans are accumulated from the body portion 90e to the bottom portion 90f, whereas when the extraction container 9 is in the inverted posture, the ground beans are in the shoulder portion 90d. To the neck portion 90b. That is, the extraction container 9 includes a thick portion extending from the body portion 90e to the bottom portion 90f and a thin portion extending from the shoulder portion 90d to the neck portion 90b, and ground beans are deposited on the thick portion in the upright posture, In the inverted posture, it accumulates on the narrow portion.

  During the transparent extraction in S17, the extraction container 9 is in the inverted posture, so that the hot water in the extraction container 9 passes through the ground beans accumulated thicker than in the upright posture, thereby Since the contacts are evenly distributed, it is possible to achieve high efficiency of the transmissive extraction. Here, since S122, which is the second pouring, is performed together with S17, the extraction container 9 delivers the beverage liquid obtained by the immersion type extraction with the hot water received in S121, while additionally adding the hot water in S122. You will receive it. Then, the hot water additionally flown into the extraction container 9 in S122 is not substantially used for the immersion extraction, but is mainly used for the permeation extraction. According to such an extraction mode, it is possible to effectively give the beverage the unique taste of the transmissive extraction, and it is possible to improve the quality of the beverage.

  The amount of molten metal poured in S121 and the amount of molten metal poured in S122 may be set or changed by the user, that is, the ratio between the immersion extraction and the permeation extraction may be adjustable. Thereby, it may be possible to manufacture a drink with the quality according to a user's taste.

  16(a) to 16(h) and FIGS. 17(i) to 17(o) are schematic diagrams for explaining the control mode of the liquid delivery amount adjusting device 720 in correspondence with the steps of FIG. 15 described above. It is a figure. In order to facilitate understanding, in the following description, a simplified model of the liquid delivery amount adjusting device 720 is used, and the solenoid valve 728 that is a three-way valve is a valve that switches between communication and cutoff between the pipe 728a and the pipe 728b. 7281 and a valve 7282 for switching communication and cutoff between the pipe 728b and the pipe 728c are shown separately.

  FIG. 16A shows the initial state of the liquid delivery amount adjusting device 720, and the beverage manufacturing apparatus 1 is on standby for a start instruction of beverage manufacturing. In the initial state, as schematically shown in the figure, both the valves 7281 and 7282 are closed.

  16(b) to 16(c) show a mode of the liquid delivery amount adjusting device 720 corresponding to the above S101 (heat treatment of the extraction container 9 using a small amount of hot water). In the step of FIG. 16B, the valve 7281 is opened, and a small amount of hot water is moved from the storage section 725 to the storage section 726 as illustrated by the broken line arrow. Subsequently, after closing the valve 7281, in the step of FIG. 16C, the valve 7228 is opened and the hot water in the storage portion 726 is supplied to the extraction container 9 as shown by the broken line arrow. As a result, the inside of the extraction container 9 and the pipes L2 to L3 are heated.

  FIGS. 16D to 16E show aspects of the liquid delivery amount adjusting device 720 corresponding to the above S102 (heat treatment of the extraction container 9 using steam). In the step of FIG. 16D, the pressure in the storage parts 725 and 726 is reduced to boil the hot water in the storage parts 725 and 726, and thus the steam is generated in the storage parts 725 and 726. Since the valve 7282 is in the open state, the generated steam is supplied to the extraction container 9 via the pipe 728c as shown by the broken line arrow. Further, in the step of FIG. 16D, it is possible to stir the hot water in the storage portions 725 and 726 by the boiling, and the temperature of the hot water thus stirred does not reach a predetermined value (for example, 118 degrees Celsius). In this case, the heater 72a (see FIG. 12) is driven. Then, in the process of FIG.16(e), the valve 7282 is closed and the supply of the vapor|steam to the extraction container 9 is stopped. As a result, the entire extraction container 9 can be heated uniformly.

  16(f) to 16(h) show aspects of the liquid delivery amount adjusting device 720 corresponding to the preparation step for executing the extraction process S3'. In the process of FIG. 16( f ), after the pressure inside the reservoirs 725 and 726 is returned to 3 atm, the valve 7281 is opened in the process of FIG. One cup of hot water (for example, about 180 cc) is moved from 725 to the storage unit 726. After the movement of the hot water from the storage part 725 to the storage part 726 is completed, the valve 7281 is closed in the step of FIG. The amount of one cup may be preset or selected by the user, may be determined based on the size of the cup placed on the placing unit 110, or may be a fixed value. Good. Although not shown here, the grind processing S2 may be performed in parallel during the steps of FIGS. 16(f) to 16(h), whereby the time until the production of the beverage is completed may be increased. It can be shortened.

  FIG. 17(i) to FIG. 17(j) show a mode of the liquid feed rate adjusting device 720 corresponding to the pouring water S11. The valve 7282 is opened in the step of FIG. 17I, and after a predetermined time has elapsed, the valve 7282 is closed in the step of FIG. 17J. As a result, a part (for example, about 30 cc) of the hot water stored in the storage unit 726 will flow into the extraction container 9 for steaming in S11, as shown by a dashed arrow.

  FIG. 17(k) to FIG. 17(l) show aspects of the liquid delivery amount adjusting device 720 corresponding to the first main extraction pouring S121. After the steaming of the ground beans is completed, the valve 7282 is opened in the step of FIG. 17(k), and after a predetermined time has elapsed, the valve 7282 is closed in the step of FIG. 17(l). As a result, a part (for example, about 40 cc) of the remaining hot water in the storage section 726 will flow into the extraction container 9 as shown by the dashed arrow.

  Although not shown here, S13 to S17 are performed after the step of FIG. Although details will be described later, in S13 of this example, the molten metal is poured (for example, about 30 cc) together with the pressurization in the extraction container 9.

  FIG. 17(m) shows a mode of the liquid delivery amount adjusting device 720 corresponding to the second main-purification pouring S122. By opening the valve 7282 in the step of FIG. 17(m), the remaining hot water (for example, about 80 cc) in the storage part 726 additionally flows into the extraction container 9 as shown by the dashed arrow. Becomes As described above, S122 is performed substantially at the same time as S17, and the hot water flowing into the extraction container 9 here is mainly used for the permeation type extraction without being substantially used for the immersion type extraction.

  After that, substantially all of the beverage is delivered from the brewing container 9 to the cup, whereby S17 is completed. Here, after S122 and before completion of S17, it is possible to additionally use the steam in the storage sections 725 and 726 and the air pressure from the compressor 70 to accelerate the delivery of the beverage. The steam in the storage parts 725 and 726 can be generated by the same procedure as S102 (steps of FIG. 16D to FIG. 16E). That is, in the step of FIG. 17(n), the insides of the storage parts 725 and 726 are depressurized to boil the hot water to generate steam in the storage parts 725 and 726, and the steam is supplied to the extraction container 9 through the pipe 728c. Supply. At that time, as in the step of FIG. 16D, the hot water in the storage parts 725 and 726 is appropriately stirred, and the heater 72a can be driven if necessary. After that, in the step shown in FIG. 17(o), the valve 7282 is closed to stop the supply of the steam. When promoting the delivery of the beverage, the inside of the extraction container 9 can be adjusted to, for example, about 1.6 to 2 atm.

  FIG. 18 is a diagram for explaining a mode of change of the atmospheric pressure in the extraction container 9 during the extraction process S3'. The horizontal axis represents the time axis, showing the periods T1 to T11 and also showing steps (S11 and the like) corresponding to the periods T1 to T11. The vertical axis represents the atmospheric pressure (or pressure) P in the extraction container 9 in each of the periods T1 to T11.

  Periods T1 and T2 are periods corresponding to the pouring water S11 for steaming. In the period T1, the inside of the extraction container 9 is pressurized to about 1.8 atm, and hot water for steaming (about 30 cc) is flown into the extraction container 9. The timing of the hot water flowing into the extraction container 9 may be any time during the period T1, but may be set or selected in advance by the user, or may be changed depending on the type of beverage. Then, the ground beans are steamed with this hot water. This period (about 15 seconds) is referred to as a period T2.

  Period T3 is a period corresponding to the first pouring S121. In the period T3, the inside of the extraction container 9 is pressurized to 3 atm, and hot water for main extraction (about 40 cc) is flown into the extraction container 9 as S121.

  The period T4 is a period corresponding to the pressurization S13 in the extraction container 9. In the period T4, the inside of the extraction container 9 is pressurized to 5 atm, and hot water (about 30 cc) flows into the extraction container 9.

  Here, the pouring amount can be adjusted between the periods T3 and T4, and for example, pouring of about 70 cc may be completed in the period T3. The periods T3 and T4 are common in that the molten metal is poured while pressurizing the inside of the extraction container 9, but in the present example, their pressurizing modes are different from each other. For example, during the pressurization in the periods T3 to T4, the pressurization mode becomes gentle in the middle (P=about 3 atm). For example, the timing between the periods T3 and T4 may be defined as the inflection point of the atmospheric pressure P. By controlling or adjusting the pressurizing aspect of the periods T3 to T4, it may be possible to broaden the range of expressible taste, flavor, etc. of the beverage liquid obtained in the subsequent step of the immersion extraction S14. is there.

  The period T5 is a period corresponding to the immersion extraction S14. After reaching 5 atm in the extraction container 9, the state is maintained. This period (about 1 second) is referred to as a period T5. As a result, coffee liquid, which is a beverage, is extracted from the ground beans that are the extraction target.

  Periods T6 to T8 are periods corresponding to the reduced pressure S15 in the extraction container 9. In the periods T6 to T7, the depressurization is performed in two stages. In the period T6, first, the inside of the extraction container 9 is depressurized from 5 atm to 1.5 atm (rapid depressurization) in a relatively short period of time, and thereafter, a standby is performed for a predetermined period (about 3 seconds). Next, in the period T7, the inside of the extraction container 9 is depressurized to 1 atm, and then, the process stands by for a predetermined period (about 1 second).

  As described above, the liquid in the extraction container 9 is boiled and stirred by the reduced pressure S15. According to the decompression mode of the present example, first, a part of the liquid in the extraction container 9 is boiled and agitated by the first-stage decompression of the period T6, and then the extraction container is decompressed by the second-stage decompression of the period T7. The other part of the liquid in 9 can also be boiled and stirred. Therefore, for example, it becomes possible to appropriately stir the entire liquid in the extraction container 9, which may be advantageous when, for example, the extracted beverage liquid has unevenness in concentration, composition, or the like. After that, in the period T8, the inside of the extraction container 9 is returned to 1.5 atmospheric pressure to stabilize the boiling and a liquid (for example, about 5 cc) that can remain in the flow paths (pipes L2, L3, etc.) is pushed into the extraction container 9.

  The period T9 is the inversion S16 of the extraction container 9 and the subsequent waiting period (about 2 seconds). The timing of starting the period T9 corresponds to the timing of executing the inversion S16. In the period T9, the ground beans to be extracted are accumulated in the lower portion of the extraction container 9 with a relatively large deposition thickness in the extraction container 9 inverted in S16. In the period T9, the pressure inside the extraction container 9 is reduced to 1 atm.

  Periods T10 to T11 are periods corresponding to the transparent extraction S17, whereby the beverage is delivered from the extraction container 9 to the cup. As described above, the second pouring of water S122 is performed almost simultaneously with S17, whereby the hot water (about 80 cc) additionally flowing into the extraction container 9 is mainly used for the permeation extraction.

  In this example, the pressure in the extraction container 9 is increased to 1.6 atm after, for example, S122 in the period T10, and the pressure in the extraction container 9 is increased to 2 atm in the subsequent period T11 to accelerate the delivery of the beverage. It is assumed that during the period T10, the delivery of the beverage is promoted by using the vapors of the storage sections 725 and 726, and during the period T11, the delivery of the beverage is promoted by using the air pressure from the compressor 70. This makes it possible to provide all of the beverage to be delivered (including the liquid in the flow path) to the cup properly and in a relatively short time. FIG. 19 is a diagram in which a broken line is added to FIG. 18 with a waveform showing the amount of hot water in the extraction container 9 (a state of change in the amount of hot water) that changes with time. In this example, a total of about 185 cc of beverage will be provided.

More specifically, the respective periods T1 and the like described above are associated with the respective steps of S11 and the like or sub steps thereof, and are summarized as follows. That is,
Period T1: Steaming pouring process,
Period T2: Steaming process,
Period T3: The first pouring process,
Period T4: pressurizing step,
Period T5: high pressure immersion step,
Period T6: a rapid depressurization step after high pressure immersion, or
Atmosphere releasing step (first half) of releasing the inside of the extraction container 9 to the atmosphere,
Period T7: a rapid depressurization step after the standby state, or
Atmosphere releasing step (second half) of releasing the inside of the extraction container 9 to the atmosphere,
Period T8: a standby step of waiting for the liquid remaining in the flow path to flow into the extraction container 9,
Period T9: container posture changing process (container inversion process), and
A standby step of waiting for the completion of the deposition of the extraction target in the extraction container 9,
Period T10: second pouring process,
Beverage delivery process (first half), or
Beverage delivery promotion process using steam,
Period T11: Beverage delivery process (second half), or
Beverage delivery promotion process using air pressure,
Becomes

  Note that, here, the periods T1 to T11 are schematically illustrated with equal lengths, but they can be displayed on the actual information display device 12 at intervals corresponding to the actual time length (described later). The same shall apply to other figures.).

  In FIG. 19, in addition to the target values (or set values) of the atmospheric pressure and the amount of hot water in the extraction container 9 which change with the passage of time, information display is shown as to how those actual values are changing. It may be additionally plotted on the device 12 (see FIG. 1, etc.). Accordingly, when the user is a purchaser of a beverage or the like, it may be possible to make the user stand by without getting tired. In addition, when the user is an administrator of the device 1 or the like, the user may be able to confirm whether or not the production of the beverage by the device 1 is appropriately executed.

  In FIG. 20, the actual values of the atmospheric pressure and the amount of hot water in the extraction container 9 are overlapped with the target value over time (in real time) as the information that can be displayed on the information display device 12 during the production of the beverage. The plot is shown. That is, FIG. 20 is a waveform added to FIG. 19 showing a state of changes in the actual values of the atmospheric pressure and the amount of hot water in the extraction container 9. These actual values can be measured as actual measured values by the pressure sensor and the temperature sensor. In the figure, the solid line shows the mode of change of the target value of the atmospheric pressure in the extraction container 9 when extracting one cup of beverage, and the alternate long and short dash line shows the mode of change of the measured value of the atmospheric pressure in the extraction container 9. .. Further, the broken line shows the variation of the target value of the amount of hot water in the extraction container 9, and the two-dot chain line shows the variation of the measured value of the amount of hot water in the extraction container 9.

  In the example of FIG. 20, the process at the present time is in the middle of the period T6 (S15), and the measured values of the atmospheric pressure and the amount of hot water in the extraction container 9 are plotted from the period T1 to that time (the middle of the period T6). Indicates that Here, the actual measured value of the atmospheric pressure in the extraction container 9 at this time is 1.2 atmospheric pressure, and the actual measured value of the amount of hot water is 100 cc. The actual measurement values are continuously plotted in the subsequent steps. According to such a display mode, when the actual measurement value does not reach the target value or when the actual measurement value largely deviates from the target value, the user generates a leak in the flow channel and forms the flow channel. It is possible to promptly deal with problems such as each element (pipe, valve, etc.)

  FIG. 20 exemplifies a mode in which the target values of the atmospheric pressure and the amount of hot water in the extraction container 9 and the changes in the measured values thereof are shown on the information display device 12. 12 may be shown. For example, the manner of change may be shown only with respect to the target value and the measured value of the atmospheric pressure, or the manner of change with only the target value and the actually measured value of the amount of hot water may be shown. Alternatively, the calculation result of the target value and the actual measurement value (for example, the state of change in the deviation amount thereof) may be shown.

  The manner of changing the target values of the atmospheric pressure and the amount of hot water in the extraction container 9 are prepared in advance as a plurality of patterns, and the user can also select one of them from his or her preference. .. The information indicating the plurality of patterns may be stored in advance in, for example, the storage unit 11b (see FIG. 10), or may be acquired from the server 16 via the communication network 15. The above selection by the user can be realized by the information display device 12 which is a touch panel type display.

  Further, when a drink for one cup is extracted, the changes in the target value and the actual measurement value of the atmospheric pressure and the amount of hot water in the extraction container 9 are displayed on the information display device 12 over the entire period T1 to T11. The information indicating the can be stored in, for example, the storage unit 11b. Therefore, the user can display the information again by performing a predetermined operation via the information display device 12 as needed. Thereby, the user can also confirm changes in the target value and the actually measured value, for example, during beverage manufacturing performed in the past.

  FIG. 21 shows all of a series of changes in the measured values of the atmospheric pressure and the amount of hot water in the extraction container 9 after completion of the extraction (after completion of beverage production), that is, after the period T11 (after S17 and S122). Indicates that is plotted. The information indicating the plot result can be read from the storage unit 11b at an arbitrary timing by a predetermined operation input by the user after being stored in the storage unit 11b, that is, the user can read the plot result as necessary. It can be displayed again on the display device 12. Although details will be described later, for example, when the user newly produces a beverage on another occasion, the user can refer to the plot result as a past beverage production history and use it as a beverage production recipe. ..

  The plot results are displayed here in a line graph format (a line/curve graph format or a timing chart format in a broad sense) with the horizontal axis as the time axis. The plot results are displayed on the information display device 12 which is a touch panel type display, so that the user performs a predetermined operation input on the information display device 12 to determine the atmospheric pressure and the amount of hot water in the extraction container 9. The target value of can be changed to a desired value. The operation input to the information display device 12 includes a touch operation, and typical examples thereof include a tap operation, a flick operation, a swipe operation, a pinch-in operation (pinch operation), a pinch-out operation (stretch operation), and a slide operation. Can be mentioned. The concept of the tap operation includes a double tap operation, a long tap operation, and the like.

  FIG. 22 shows, as an example, a mode in which the target value of the atmospheric pressure in the extraction container 9 in the period T2 (steaming step S11) is changed. After the line graph similar to FIG. 21 is displayed on the information display device 12, a touch operation is input to the line graph of the target value in response to the operation input for starting the change of the target value. It becomes possible. At this time, the line graph of the actual measurement value may be hidden or the display mode (for example, display color, density, etc.) may be changed. Thereafter, for example, the user inputs a downward flick operation starting from a point P1 indicating the target value (1.8 atmospheric pressure) in the period T2 to the target value line graph, thereby setting the target value. It can be changed to a low value (for example, 1.5 atm). In the figure, a light gray solid line shows a line graph showing the target value before the change of the atmospheric pressure in the extraction container 9.

  When the upward flick operation is input from the point P1, the target value is changed to a high value. The target value is changed based on the operation amount. For example, when the operation amount is increased, the target value is changed largely.

  In this way, the user can display a plot result, which is a past beverage manufacturing history, as a line graph on the information display device 12, and then perform a predetermined operation input on the displayed line graph. Thus, the user can change the target value to a desired value and use the changed target value as a beverage manufacturing recipe for newly manufacturing a beverage on another occasion. That is, the user can change the manufacturing process including the extraction step to a desired mode by referring to the past beverage manufacturing history, and can newly manufacture the beverage with the quality according to the taste. The information indicating the changed target value (or line graph) can be stored in the storage unit 11b, and the line graph indicating the changed target value is displayed on the information display device 12 by a predetermined operation by the user thereafter. It can be displayed again.

  In FIG. 22, the mode in which the target value of the atmospheric pressure in the extraction container 9 is changed is illustrated, but the change target is not limited to this.

  FIG. 23 shows, as another example, a mode in which the length of the period T2 is changed. By a procedure similar to the example of FIG. 22, after the touch operation can be input to the line graph of the target value, the user, for example, performs a leftward flick operation on the line graph starting from the point P2. Can be entered. The point P2 corresponds to the boundary between the periods T2-T3 in FIG. In response to the input of the flick operation, the length of the period T2 is changed from 15 seconds to 10 seconds, for example. Although the point P2 is on the line of the line graph in the figure, the point P2 may be on the boundary of the period T2-T3 of FIG. 22 and may not be on the line of the line graph.

  In the figure, a line graph showing the target value before the change of the atmospheric pressure in the extraction container 9 is shown by a light gray solid line, and a line graph showing the target value before the change of the amount of hot water is shown by a light gray broken line. Show. In the present embodiment, shortening the period T2 lengthens the period T3, and the mode of the first pouring S121 is changed. For example, in S121, the amount of increase in the atmospheric pressure in the extraction container 9 per unit time becomes smaller, and the amount of pouring metal into the extraction container 9 per unit time becomes smaller, that is, the pressure and the pouring temperature are relatively moderately increased. It will be.

  As another embodiment, it is possible to change only the period T2 and leave the period T3 and thereafter unchanged (no change). In this case, another touch operation may be input to distinguish the change method.

  As illustrated in FIG. 24, the change target may be a target value of the amount of hot water in the extraction container 9. By a procedure similar to the example of FIG. 22, after the touch operation can be input to the line graph of the target value, the user, for example, performs a downward flick operation starting from the point P3 on the line graph. Can be entered. Point P3 indicates the target value of the amount of hot water in the periods T5 to T6. In response to the input of the flick operation, the target value is changed from 100 cc to 90 cc, for example. In the figure, a line graph showing the target value before the change regarding the amount of hot water in the extraction container 9 is shown by a light gray broken line.

  In this way, the user can refer to the past beverage manufacturing history and change the manufacturing process into a desired mode for each step and for each item, and can make various changes in the same procedure. For example, the user can change the target value in the periods T1 to T11 and/or the individual lengths of the periods T1 to T11, and can also change other parameters. The target value of the hot water temperature in the container 9 can be changed.

  FIG. 25 shows the target value of the hot water temperature in the extraction container 9 in the periods T1 to T11 as another parameter displayed on the information display device 12. The user can change the target value of the hot water temperature to a desired value in order to make the taste, flavor, etc. of the beverage a favorite one. In the beverage manufacturing apparatus 1, the hot water in the water tank 72 can be cooled by supplying cold water into the water tank 72, or the hot water in the water tank 72 can be heated by driving the heater 72a. Then, by flowing the cooled or heated hot water into the extraction container 9, the measured value of the hot water temperature in the extraction container 9 can be brought close to the target value.

  The measured value of the hot water temperature can be measured by providing a temperature sensor in the extraction container 9. The measured value of the hot water temperature thus measured can be superimposed on the target value of the hot water temperature during the beverage production and plotted with the passage of time, as in FIG. The information indicating the plot result of the hot water temperature is stored in the storage unit 11b like the plot result of the atmospheric pressure and the amount of hot water in the extraction container 9, and can be read from the storage unit 11b by a predetermined operation by the user.

  In the examples of FIGS. 19 to 25 described above, the plot results are displayed on the information display device 12 in the line graph format with the horizontal axis as the time axis, but they can be displayed in other formats. Examples of other display formats include flat data (also referred to as a list, a table, etc.) displayed in a matrix format. For example, after the line graph showing the plot result is displayed on the information display device 12, the corresponding flat data is displayed on the information display device 12 in response to the operation input for changing the display format. Can be done. The display format can be switched at any timing, and may be performed, for example, before the start of the beverage production (before the period T1) or during the beverage production (between the periods T1 and T11). Alternatively, it may be performed after the completion of the beverage production (after the period T11).

  FIG. 26 shows the flat data D11 before the start of beverage production (before the period T1), that is, the flat data D11 corresponding to FIG. 19 in which the actual measurement values are not displayed. FIG. 27 shows the flat data D12 during the production of the beverage (between the periods T1 and T11), that is, the flat data D12 corresponding to FIG. 20 in which the progress of the actual measurement value is displayed. FIG. 28 shows the flat data D13 after the completion of the beverage production (after the period T11), that is, the flat data D13 corresponding to FIG. 21 in which the plot of the actual measurement values is completed.

  For example, as shown in the flat data D11 of FIG. 26, the name of the process corresponding to each of the periods T1 to T11, the time (the length of the period), and the atmospheric pressure and the amount of hot water in the extraction container 9 during that period are displayed. The target value and the actual measurement value are individually displayed. In the flat data D11, since the beverage production has not yet started (before the period T1), the actual measurement value is shown as “not yet” for both the atmospheric pressure and the amount of hot water in the extraction container 9. Then, during the beverage production (between the periods T1 and T11), as shown in the flat data D12 of FIG. 27, the measured values of the atmospheric pressure and the amount of hot water in the extraction container 9 are related to the progress of the beverage production. It will be displayed accordingly. After the completion of the beverage production (after the period T11), the actual measurement values are displayed for all of the periods T1 to T11 as shown in the flat data D13 of FIG.

  Although omitted here for simplification of description, the target value and actual measurement value of the hot water temperature described with reference to FIG. 25 may also be displayed as the flat data D11 to D13.

  The change of the target value and the like described with reference to FIGS. 22 to 25 can be realized also in the display mode in the matrix format. For example, when the flat data D11 (see FIG. 26) is displayed on the information display device 12, the user can make a desired change to a desired item by a predetermined touch operation. For example, when the user makes the same change as in FIG. 22 in the display form in the matrix format, by performing a tap operation, a flick operation, or the like for the time “15 seconds” corresponding to the period T2 of the flat data D11. For example, it can be changed to “10 seconds”. That is, the user can change the target value and the like regardless of the display format of the information display device 12.

  The user can return the changed flat data D11 to the display in the line graph format again, and can visually confirm whether or not the change in the target value is appropriately reflected. The information indicating the changed target value (or line graph or flat data) is stored in the storage unit 11b as a beverage manufacturing recipe, or can be read from the storage unit 11b at any timing by a predetermined operation by the user. To do. Note that a plurality of beverage manufacturing recipes can be stored in the storage unit 11b, and a data name according to flavor or the like can be added to each recipe.

  As described above, according to the present embodiment, while the ground beans to be extracted and the hot water as the liquid are contained in the extraction container 9, the inside of the extraction container 9 is pressurized in S13 (period T4) to perform the immersion extraction. After that, the pressure is reduced in S15 (period T6 or the like) to stir the beverage liquid and the liquid. Then, the inside of the extraction container 9 is pressurized in S17 (period T10 or the like), and the beverage obtained by the above stirring is delivered to the cup C. The user can set or change the target value so that the atmospheric pressure in the extraction container 9 in each step becomes a desired pressure, whereby the quality of the extraction mode, the taste of the beverage, the flavor, etc. associated with the extraction mode can be selected by the user. It becomes possible to improve the quality of the beverage by making it suitable for.

  29 to 32 show flat data D21 to D24 as some examples of other beverage manufacturing recipes, respectively. The flat data D21 in FIG. 29 is mainly the flat data D21 in that the atmospheric pressure in the extraction container 9 during the permeation extraction S17 and the second pouring S122 (periods T10 to T11) is relatively low. Different from D11. The flat data D22 of FIG. 30 mainly differs from the flat data D11 in that the steaming step S11 (periods T1 and T2) is omitted and the first pouring S121 (period T3) is performed relatively long. .. The flat data D23 of FIG. 31 is different from the flat data D11 mainly in that the atmospheric pressure at the time of depressurization (the period T6) in the extraction container 9 after the immersion extraction S14 is made relatively high. The flat data D24 in FIG. 32 is different from the flat data D11 mainly in that the atmospheric pressure in the extraction container 9 at the time of the immersion extraction S14 is relatively low. The user may select one of the flat data D21 to D24 so that the flavor (bitterness, sourness, etc.) that can be added to the beverage becomes one that is in accordance with the taste, or a part thereof is combined with the flat data D11. It is also possible to adjust the flavor.

  The present invention is not limited to the several aspects and examples shown above, and these contents can be combined with each other within a range not departing from the gist of the present invention, and may be partially combined depending on the purpose and the like. May be changed. Further, it is needless to say that the individual terms described in the present specification are merely used for the purpose of explaining the present invention, and the present invention is not limited to the strict meaning of the terms. The equivalent may be included. For example, expressions such as “apparatus” and “part” may be referred to as “unit” and “module”.

<Other Embodiments>
In the above-described embodiment, the coffee beverage is exclusively targeted, but teas such as Japanese tea and black tea, and various beverages such as soup can also be targeted. Also, as extraction targets, coffee beans, green coffee beans, ground coffee beans, roasted coffee beans, ground roasted coffee beans, unroasted coffee beans, unground roasted coffee beans Beans and the like, powdered coffee beans, instant coffee, coffee in a pod and the like have been exemplified, coffee beverages and the like have been exemplified as beverages, and coffee liquids have been exemplified as beverage liquids, but they are not limited thereto. Further, as extraction targets, tea leaves such as Japanese tea, black tea, and oolong tea, ground tea leaves, vegetables, crushed vegetables, fruits, crushed fruits, grains, crushed grains, mushrooms such as shiitake mushrooms, mushrooms such as shiitake mushrooms. Shredded mushrooms, dried mushrooms such as shiitake mushrooms, dried mushrooms, dried mushrooms such as shiitake mushrooms, shredded fish, such as bonito, crushed fish such as bonito, bonito Heated fish such as kelp, dried fish such as bonito, crushed fish, seaweed such as kelp, seaweed such as kelp, heated seaweed such as kelp A product dried afterwards, a product obtained by crushing a product dried after heating seaweeds such as kelp, a product dried after heating meat such as cow, pig, bird, etc., a product dried after heating the said meat etc. Crushed material, cow bone, pig bone, bird bone, and the like, which is dried after heating the bone, and the extracted material such as crushed product after heating and drying the bone, etc. As the beverage, any beverage such as Japanese tea, black tea, oolong tea, vegetable juice, fruit juice, broth, soup, soup, etc. may be used, and as the beverage liquid, Japanese tea extract, black tea extract, oolong tea extract, vegetable extract , Fruit extract, mushroom extract, fish extract, meat extract, bone extract and the like. In the examples, water, tap water, purified water, hot water, and wash water are described. However, for example, water may be replaced with hot water, or hot water may be replaced with water. It may be replaced with the description, and all may be replaced with liquid, steam, high temperature water, cooling water, cold water, and the like. For example, if it is described that the extraction target (for example, roasted coffee beans ground beans) and hot water are put in the extraction container 9, the extraction target (for example, roasted coffee beans ground beans) and cold water (simply water may be used). It may be replaced with the description such as putting it in the extraction container 9, and in this case, it may be regarded as a method for extracting brewed coffee or the like or a beverage manufacturing apparatus.

<Summary of Embodiments>
The above embodiments disclose the following devices or methods.

A1. An extraction method for extracting a beverage liquid (for example, coffee liquid) from an extraction target (for example, ground beans),
A first pressurizing step (for example, S13, T4) of pressurizing the inside of the extraction container (for example, 9) in which the extraction target and the liquid (for example, hot water) are stored;
A decompression step of decompressing the inside of the extraction container (for example, S15, T6),
A second pressurizing step of pressurizing the inside of the extraction container (for example, S17, T10),
Is an extraction method characterized by
By changing the pressure in the brewing container, the quality of the brewing mode, the taste and flavor of the beverage accompanying it, can be adjusted according to the taste of the user, thereby improving the quality of the beverage.

A2. In the first pressurizing step, the inside of the extraction container is pressurized to a first pressure (for example, 3 atm),
In the second pressurizing step, the inside of the extraction container is pressurized to a second pressure (for example, 1.6 to 2 atm),
The first pressure is higher than the second pressure,
Is an extraction method characterized by
By making the inside of the extraction container a relatively high first pressure, the extraction efficiency of the beverage liquid can be improved.

A3. In the second pressurizing step, the inside of the extraction container is pressurized by sending steam into the extraction container,
Is an extraction method characterized by
As a result, the vapor spreads evenly in the extraction container, and it becomes possible to uniformly heat the entire extraction container.

A4. The depressurizing step is performed by releasing the inside of the extraction container to the atmosphere,
Is an extraction method characterized by
This makes it possible to decompress the inside of the extraction container relatively easily.

A5. Before the first pressurizing step, a steaming step (for example, S11, T2) of steaming the extraction target of the extraction container by pressurizing the inside of the extraction container is included.
Is an extraction method characterized by
By steaming the extraction target, it becomes possible to enhance the extraction effect in the subsequent extraction.

A6. Before the second pressurizing step, a posture changing step (for example, S16, T9) of changing the posture of the extraction container while maintaining the atmospheric pressure in the extraction container is included.
Is an extraction method characterized by
As a result, it may be possible to attract the user's interest and entertain the user.

A7. In the first pressurizing step, extracting the beverage liquid from the extraction target,
In the depressurizing step, the liquid is boiled to stir the liquid and the beverage liquid,
In the second pressurizing step, a beverage (for example, a coffee beverage) formed by stirring the liquid and the beverage liquid is delivered from the extraction container,
Is an extraction method characterized by
As a result, after the beverage liquid is extracted in a state where the inside of the extraction container is pressurized, the inside of the extraction container is depressurized to stir the beverage liquid and the liquid to eliminate the unevenness. After that, the beverage obtained by the above stirring can be appropriately provided by repressurizing the inside of the extraction container and sending it out.

A8. An extraction device (for example, 3) for extracting a beverage liquid (for example, coffee liquid) from an extraction target (for example, ground beans),
First pressurizing means (for example, S13, 73b, etc.) for pressurizing the inside of the extraction container (for example, 9) containing the extraction target and the liquid (for example, hot water),
Decompression means for decompressing the inside of the extraction container (for example, S15, 73c, etc.),
Second pressurizing means (for example, S17, 73b, etc.) for pressurizing the inside of the extraction container
Is an extraction device characterized in that
By changing the pressure in the brewing container, the quality of the brewing mode and the accompanying taste, flavor, etc. of the beverage can be adjusted according to the user's taste, thereby improving the quality of the beverage.

A9. The first pressurizing means pressurizes the inside of the extraction container to a first pressure (for example, 3 atm),
The second pressurizing means pressurizes the inside of the extraction container to a second pressure (for example, 1.6 to 2 atm),
The first pressure is higher than the second pressure,
Is an extraction device characterized in that
By making the inside of the extraction container a relatively high first pressure, the extraction efficiency of the beverage liquid can be improved.

A10. The second pressurizing means pressurizes the inside of the extraction container by sending steam into the extraction container.
Is an extraction device characterized in that
As a result, the vapor spreads evenly in the extraction container, and it becomes possible to uniformly heat the entire extraction container.

A11. The decompression means decompresses the inside of the extraction container by releasing the inside of the extraction container to the atmosphere,
Is an extraction device characterized in that
This makes it possible to decompress the inside of the extraction container relatively easily.

A12. Before the pressurization by the first pressurizing means, a steaming means (for example, S11, 72i, etc.) for steaming the extraction target of the extraction container by pressurizing the inside of the extraction container is provided.
Is an extraction device characterized in that
By steaming the extraction target, it becomes possible to enhance the extraction effect in the subsequent extraction.

A13. Before the pressurization by the second pressurizing means, a posture changing means (for example, S16, 8, 8B) for changing the posture of the extraction container while maintaining the atmospheric pressure in the extraction container is provided.
Is an extraction device characterized in that
As a result, it may be possible to attract the user's interest and entertain the user.

A14. The first pressurizing means extracts the beverage liquid from the extraction target by the pressurization in the extraction container,
The decompression means boil the liquid by the decompression in the extraction container to stir the liquid and the beverage liquid,
The second pressurizing means delivers a beverage (for example, a coffee beverage) formed by stirring the beverage liquid and the liquid from the extraction container by the pressurization in the extraction container.
Is an extraction device characterized in that
As a result, after the beverage liquid is extracted in a state where the inside of the extraction container is pressurized, the inside of the extraction container is depressurized to stir the beverage liquid and the liquid to eliminate the unevenness. After that, the beverage obtained by the above stirring can be appropriately provided by repressurizing the inside of the extraction container and sending it out.

  The present invention is not limited to the above embodiments, and various changes and modifications can be made without departing from the spirit and scope of the present invention. Therefore, in order to make the scope of the present invention public, the following claims are attached.

Claims (14)

An extraction method for extracting a beverage liquid from an extraction target,
A first pressurizing step of pressurizing the inside of the extraction container in which the extraction target and the liquid are stored,
A decompression step of decompressing the inside of the extraction container,
A second pressurizing step of pressurizing the inside of the extraction container,
An extraction method characterized by the above. The extraction method according to claim 1, wherein
In the first pressurizing step, the inside of the extraction container is pressurized to a first pressure,
In the second pressurizing step, the inside of the extraction container is pressurized to a second pressure,
The first pressure is higher than the second pressure,
An extraction method characterized by the above. The extraction method according to claim 1 or 2, wherein
In the second pressurizing step, the inside of the extraction container is pressurized by sending steam into the extraction container,
An extraction method characterized by the above. The extraction method according to any one of claims 1 to 3,
The depressurizing step is performed by releasing the inside of the extraction container to the atmosphere,
An extraction method characterized by the above. The extraction method according to any one of claims 1 to 4, wherein:
Before the first pressurizing step, including a steaming step of steaming the extraction target of the extraction container by pressurizing the inside of the extraction container,
An extraction method characterized by the above. The extraction method according to any one of claims 1 to 5, wherein
Before the second pressurizing step, including a posture changing step of changing the posture of the extraction container while maintaining the atmospheric pressure in the extraction container,
An extraction method characterized by the above. The extraction method according to any one of claims 1 to 6,
In the first pressurizing step, extracting the beverage liquid from the extraction target,
In the depressurizing step, the liquid is boiled to stir the liquid and the beverage liquid,
In the second pressurizing step, the beverage formed by stirring the liquid and the beverage liquid is delivered from the extraction container,
An extraction method characterized by the above. An extraction device for extracting a beverage liquid from an extraction target,
A first pressurizing means for pressurizing the inside of the extraction container in which the extraction target and the liquid are stored,
Decompression means for decompressing the inside of the extraction container,
A second pressurizing means for pressurizing the inside of the extraction container,
An extraction device characterized by the above. The extraction device according to claim 8, wherein
The first pressurizing means pressurizes the inside of the extraction container to a first pressure,
The second pressurizing means pressurizes the inside of the extraction container to a second pressure,
The first pressure is higher than the second pressure,
An extraction device characterized by the above. The extraction device according to claim 8 or 9, wherein
The second pressurizing means pressurizes the inside of the extraction container by sending steam into the extraction container.
An extraction device characterized by the above. The extraction device according to any one of claims 8 to 10,
The decompression means decompresses the inside of the extraction container by releasing the inside of the extraction container to the atmosphere,
An extraction device characterized by the above. The extraction device according to any one of claims 8 to 11, wherein:
Before the pressurization by the first pressurizing means, a steaming means for steaming the extraction target of the extraction container by pressurizing the inside of the extraction container is provided,
An extraction device characterized by the above. The extraction device according to any one of claims 8 to 12, wherein:
Before the pressurization by the second pressurizing means, a posture changing means for changing the posture of the extraction container while maintaining the atmospheric pressure in the extraction container is provided.
An extraction device characterized by the above. The extraction device according to any one of claims 8 to 13, wherein:
The first pressurizing means extracts the beverage liquid from the extraction target by the pressurization in the extraction container,
The decompression means boil the liquid by the decompression in the extraction container to stir the liquid and the beverage liquid,
The second pressurizing means delivers a beverage formed by stirring the liquid and the beverage liquid from the extraction container by the pressurization in the extraction container,
An extraction device characterized by the above.

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