JP2021151385A - Beverage producing device - Google Patents

Abstract

To provide a beverage producing device that is reduced in the number of components to clean and facilitated in cleaning.SOLUTION: A beverage producing device 1 includes: a container 2; a heating device 3 which the container 2 is freely attached to or detached from and which heats the container 2; a holding part 5 accommodated in the container 2 while holding an object to be extracted from which a beverage is extracted inside the container 2; a first magnet 8 provided in the holding part 5; a second magnet 9 positioned on a lower side of the container 2 when the container 2 is fitted to the heating device 2; and a rotary disk 7 for varying a physical relationship between the first magnet 8 and the second magnet 9.SELECTED DRAWING: Figure 1

Description

The present invention relates to a beverage manufacturing apparatus.

As a background technique in this technical field, there is Japanese Patent Application Laid-Open No. 2019-76782 (Patent Document 1). This publication describes a beverage manufacturing apparatus including "a main body provided with an extraction device for extracting a beverage liquid from an extraction target, and a cover body that can be opened and closed with respect to the main body and covers the extraction device." The extraction device includes an extraction container in which the extraction target and the liquid are stored, the beverage manufacturing device has a function of cleaning the inside of the extraction container with a liquid, and the cover body is a beverage from the extraction target. The state in which the liquid is extracted in the extraction container is visually recognizable from the outside, and the state in which the extraction container is washed by the liquid by the permeation part is also visible from the outside. " (See summary).

Japanese Unexamined Patent Publication No. 2019-76782

However, in the technique of Patent Document 1, the container for water for making a beverage and the container for storing the beverage after production are separate bodies, and the liquid passes through various routes to extract the beverage. However, there is a problem that the number of parts that need to be cleaned after use increases.
Therefore, an object of the present invention is to reduce the number of parts to be washed and to provide a beverage manufacturing apparatus that can be easily washed.

In order to solve the above problems, the present invention holds a container, a heating device in which the container is detachably heated to heat the container, and an object to be extracted from which a beverage is extracted in the container, and stores the container in the container. The holding portion, the first magnet provided in the holding portion, the second magnet located below the container when the container is attached to the heating device, the first magnet and the second magnet. It is characterized by being provided with a variable device that changes the positional relationship with and.

According to the present invention, it is possible to reduce the number of parts to be washed and to provide a beverage manufacturing apparatus that is easy to wash.
Issues, configurations and effects other than those described above will be clarified by the description of the following embodiments.

It is a vertical sectional view which shows the whole structure of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a perspective view of the holding part of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a top view of the holding part of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a side view of the holding part of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a vertical sectional view of the holding part of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a perspective view of the muddler used in the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a block diagram of the control system of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a flowchart of the process in mode A of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a conceptual diagram explaining the operation of the holding part of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a conceptual diagram explaining the operation of the holding part of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a flowchart of the process in mode B of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph which shows the time change of the temperature in the container in mode B of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph explaining the time change of the rotation speed of a disk when rotating a muddler in the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph which shows the example of the time change of the rotation speed of a disk at the time of rotating a muddler in the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph which shows the example of the time change of the rotation speed of a disk at the time of rotating a muddler in the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a flowchart of the process in mode C of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph which shows the time change of the temperature in the container in the mode C of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a flowchart of the process in mode D of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph which shows the time change of the temperature in the container in the mode D of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a flowchart of the process in mode E of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a graph which shows the time change of the temperature in the container in mode E of the beverage manufacturing apparatus which concerns on Example 1 of this invention. It is a perspective view of the holding part of the beverage manufacturing apparatus which concerns on Example 2 of this invention. It is a vertical sectional view which shows the whole structure of the beverage manufacturing apparatus which concerns on Example 2 of this invention. It is a vertical sectional view which shows the whole structure of the beverage manufacturing apparatus which concerns on Example 2 of this invention.

Hereinafter, examples of the present invention will be described with reference to the drawings.
First, the problems of this embodiment will be described. As the background technology of this case, Japanese Patent Application Laid-Open No. 2019-76782 (Patent Document 1), Japanese Patent Application Laid-Open No. 2016-112254 and the like can be mentioned.
However, in these background technologies, the container for making the beverage and the container for storing the beverage after production are separate, and the liquid passes through various routes to extract the beverage. There is a problem that the number of parts that need to be cleaned after use increases.

Therefore, we would like to be able to provide a beverage manufacturing device that can reduce the number of parts to be cleaned. In addition to simply reducing the number of parts to be cleaned, we also want to make it easier to clean the parts to be cleaned.
Further, in the above-mentioned background technique, there is a problem that a beverage can be extracted, but the beverage cannot be textured.
Therefore, we would like to be able to add texture to the manufactured beverages.

Therefore, a beverage manufacturing apparatus capable of reducing the number of parts to be cleaned, facilitating cleaning of the parts to be cleaned, and giving a texture to the beverage will be described below.

FIG. 1 is a vertical cross-sectional view showing the overall configuration of the beverage manufacturing apparatus according to the first embodiment.
The beverage manufacturing apparatus 1 includes a main body 10 and, for example, a cup-shaped container 2 (main body cup). The container 2 is removable from the cup-shaped heating device 3 (heating cup) provided on the upper part of the main body 10. The container 2 matches the internal shape of the heating device 3. A heater 4 (FIG. 4) is built in the heating device 3, and the contents of the container 2 and thus the container 2 can be heated. The lid 2a is a member that closes the opening at the top of the container 2. A handle 2c is provided in the center of the upper surface thereof.

The holding portion 5 can be stored in the heating device 3. The holding unit 5 holds an extract (not shown) from which a beverage (soup, soup stock, etc.) is extracted in the container 2. The extract is not particularly limited, but for example, dried fish is stored in a pack made of a water-permeable material such as paper. A plurality of first magnets 8 are provided on the bottom plate 5a portion of the holding portion 5, which is substantially circular when viewed from below, for example, so as to be arranged at predetermined intervals in the circumferential direction of the circle. The configuration of the other holding unit 5 will be described later.

A disk 7 (variable device) that rotates in the horizontal direction (circumferential direction) by driving a motor 6 (see also FIG. 4) is provided below the heating device 3. A plurality of second magnets 9 are provided on the disk 7 so as to be arranged at predetermined intervals in the circumferential direction of the circle of the disk 7. Then, when the container 2 is attached to the heating device 3 and the holding portion 5 is sunk in the container 2, when the disk 7 rotates, each of the second magnets 9 passes through a position directly below each of the first magnets 8. Will come to do. By rotating the disk 7, the positional relationship between the second magnet 9 and the first magnet 8 can be changed. The second magnet 9 and the first magnet 8 are magnets having different poles from each other and attract each other. Therefore, when the disk 7 rotates, the first magnet 8 is pulled by the second magnet 9 that rotates together with the disk 7, and the holding portion 5 rotates together with the disk 7.

A heat sink 11 is connected to the heating device 3. The tip of the heat sink 11 extends into the housing of the main body 10 and can cool the inside of the container 2 via the heating device 3. Further, below the heat sink 11, a cooling fan 12 (see also FIG. 4) is provided on the inner surface of the bottom plate of the housing of the main body 10. The cooling fan 12 causes wind to cool the heat sink 11, and promotes cooling of the inside of the container 2 by the heat sink 11. In this way, the heat sink 11 and the cooling fan 12 serve as a cooling device.

A control device 13 for controlling the beverage manufacturing device 1 is provided inside the housing of the main body 10.
2A is a perspective view of the holding portion 5, FIG. 2B is a top view of the same, FIG. 2C is a side view of the same, and FIG. 2D is a vertical sectional view of the same. The upper portion of the main body portion 5a of the holding portion 5 forms a recess 5b that supports the object to be extracted, and a hole 5c that penetrates to the bottom portion is formed in the central portion thereof. The upper surface of the recess 5b forms an inclined portion 5d that is inclined downward toward the hole 5c. The outer peripheral portion surrounding the hole 5c of the main body portion 5a is a closed cavity, and forms a float 5e (floating device). The holding portion 5 is provided with an arch-shaped support member 5f so as to span both ends of the upper portion of the main body portion 5a. From the top of the support member 5f, a columnar guide member 5g is provided so as to extend upward. The guide member 5g is inserted into the hole 2b of the lid body 2a shown in FIG. 1 to guide the movement of the holding portion 5.

FIG. 3 is a perspective view of a muddler used in a beverage manufacturing apparatus. The muddler 21 can be stored in the container 2 in exchange for the holding portion 5. The muddler 21 includes a disk 22 and a plurality of stirring blades 23 provided so as to extend upward at predetermined intervals in the circumferential direction of the upper portion of the outer peripheral portion of the disk 22. A plurality of first magnets 24 are provided on the disk 22. The arrangement of the first magnet 24 on the disk 22 is the same as that of the first magnet 8 on the substantially circular bottom of the holding portion 5. In the example of FIG. 3, the circumference of the upper part of the outer peripheral portion of the disk 22 is avoided in the example of FIG. Three are provided at predetermined intervals in the direction. When the disk 7 rotates, the second magnet 9 rotates so as to pass directly under the first magnet 24. The first magnet 24 and the second magnet 9 are also different poles, and when the muddler 21 is stored in the container 2 with the disk 22 side down, the muddler 21 rotates with the rotation of the disk 7. do.

A columnar guide member 25 is provided so as to extend upward from the central portion of the disk 22 toward the upper side. The guide member 25 is inserted into the hole 2b of the lid body 2a to guide the movement of the muddler 21.

FIG. 4 is a block diagram of a control system of a beverage manufacturing apparatus. The control device 13 is composed of, for example, a microcomputer. A heater 4, a motor 6, a cooling fan 12, an operation panel 31, and a temperature sensor 32 are connected to the control device 13 via a predetermined interface. The operation panel 31 receives various operations from the user and notifies the user of various messages. The message to the user may be notified by notifying the message to a liquid crystal panel or the like, by blinking a lamp or the like, by sound output from a predetermined speaker, or by a combination thereof. good. The temperature sensor 32 detects the temperature of water or beverage in the container 2. Further, the wireless communication interface (I / F) 33 may be connected to the control device 13. The wireless communication I / F 33 is a device for the control device 13 to communicate with a terminal device such as a user's smartphone and notify the user of a message to the terminal device.

The control device 13 executes the functions of the selection reception unit 35 and the control unit 36 based on a predetermined program. The selection receiving unit 35 receives the selection of the user's desired mode from the plurality of modes for operating the beverage manufacturing apparatus 1 via the operation panel 31. The control unit 36 controls each unit of the beverage production device 1 so that the beverage production device 1 operates in the mode received by the selection reception unit 35. The details of each mode will be described later, but the operation of each mode is basically from the operation of extracting the beverage from the object to be extracted in the container 2 and the operation of texture-processing the extracted beverage. (Some modes do not have the latter behavior).

First, the processing of mode A will be described. Mode A is a mode in which a beverage (soup) is simply produced by the beverage production apparatus 1. When the user selects mode A, the process shown in the flowchart of FIG. 5 is executed.
The process of FIG. 5 is started by charging the holding portion 5 holding the object to be extracted and water into the container 2, setting it in the heating device 3, and instructing the execution of the mode A operation by the operation panel 31. .. As a result, the control unit 36 starts heating the container 2 by the heater 4 (S10), and the temperature inside the container 2 rises. The control unit 36 continues heating (No. S12 in S11) until the detection temperature of the temperature sensor 32 reaches a predetermined set temperature (Yes in S11), and raises the temperature inside the container 2. When the detection temperature of the temperature sensor 32 reaches a predetermined set temperature (Yes in S11), the control unit 36 starts heat retention at the set temperature (S13). That is, the control unit 36 feedback-controls the heater 4 so that the detection temperature of the temperature sensor 32 maintains the set temperature. Then, the control unit 36 continues the heat retention until the heat retention time reaches a predetermined set time (Yes in S14) (No in S14). During the period from S10 to S14 Yes, the control unit 36 rotates the disk 7 and thus the holding unit 5 loosely intermittently or continuously to eliminate the temperature unevenness in the container 2. You may.

When the heat retention time reaches the set time (Yes in S14), the control unit 36 stops the heat retention (S13), and the holding unit 5 is stepped out and disconnected (S15). That is, if the disk 7 is rotated at a relatively low speed, the first magnet 8 and the second magnet 9 are attracted to each other, and the holding portion 5 is rotated along with the rotation of the disk 7. Therefore, when the disk 7 is stopped or rotating at a relatively low speed, the holding portion 5 is attached to the bottom of the container 2 by the attraction of the first magnet 8 and the second magnet 9. (Fig. 6A). However, in S15, the control unit 36 rotates the disk 7 at a relatively high speed. Then, the first magnet 8 cannot keep up with the movement of the second magnet 9, and the movement of the holding portion 5 is separated (stepped out) from the movement of the disk 7. As a result, the holding portion 5 floats on the water surface in the container 2 due to the buoyancy of the float 5e (FIG. 6B).

That is, when the heat retention time reaches the set time (Yes in S14), the water in the container 2 is heated for a sufficient time at a sufficient temperature to sufficiently extract the components from the extract, and this water is used as a beverage. It is (soup). Then, at this timing, the holding portion 5 floats on the water surface, so that the beverage around the object to be extracted held by the holding portion 5 flows downward from the hole 5c in the central portion of the holding portion 5. At this time, since the inclined portion 5d is formed on the upper portion of the holding portion 5, the beverage adhering to the holding portion 5 can easily flow through the hole 5c. After that, if the holding portion 5 floating on the water surface of the beverage is removed together with the extract, only the beverage is contained in the container 2. The container 2 can be removed from the main body 10 of the beverage manufacturing apparatus 1 to use the beverage inside. Further, if the extract is immersed in the beverage (soup) for a longer time than necessary, unpleasant taste may appear in the beverage (soup), and the holding portion 5 floating on the water surface is quickly removed together with the extract. Doing so also prevents such problems.

Next, mode B (third mode) will be described. Mode B is a process in which a beverage is extracted in the same manner as in mode A, and then an auxiliary agent (agar) is added to the beverage to give the beverage a semi-solid texture. FIG. 7 shows a container 2 in which a holding portion 5 holding an extract and water are charged, set in a heating device 3, and instructed to execute mode B operation by a user operation of an operation panel 31. Processing starts. The time change of the temperature in the container 2 during the processing of mode B is shown in the graph of FIG. As a result, the control unit 36 executes the processes of S20 to S24. The processing of S20 to S24 is the same as the processing of S10 to S14 of the mode A described above. In FIG. 8, heating of S20 starts at time t1. Then, the temperature inside the container 2 rises during the time T1, and the temperature inside the container 2 reaches the set temperature at the time t2 (Yes in S21). After that (after the start of heat retention of 23), the set time (S24) is set during the time T2, and the set time ends at the time t3 (Yes in S24). At this timing (time t3), the control unit 36 performs the process of S25. The process is the same as the process of S15. By the above treatment, the beverage is extracted, and the holding portion 5 can be easily removed together with the object to be extracted.

Next, the control unit 36 gives an instruction to the user by displaying a message on the operation panel 31 or transmitting the message to the terminal device of the user (S26). This instruction is to take out the holding portion 5 from the container 2, put the agar serving as an auxiliary agent into the container 2, and set the muddler 21 (FIG. 3) into the container 2. Further, the control unit 36 determines whether or not the user has performed the operation (S27). This determination prompts the user to perform a predetermined operation on the operation panel 31 when the instruction content is executed by the above instruction, and when the operation of the operation panel 31 is performed, the control unit 36 causes the user to perform the operation. Determines that an operation such as taking out the holding portion 5 from the container 2 has been performed (Yes in S27).

In this case (Yes in S27), the control unit 36 agitates the inside of the container 2 by the muddler 21 in the low speed mode, and drives the cooling fan 12 to cool the inside of the container 2 (S28). It is determined that the control unit 36 rotates the disk 7 to start the operation of stirring the beverage by the muddler 21, and the user has set the timing of starting the driving of the cooling fan 12 by setting the muddler 21 in the container 2. It is time (Yes in S27). The rotation of the muddler 21 includes a low-speed mode in which the muddler 21 is rotated at a relatively low speed and a high-speed mode in which the muddler 21 is rotated at a higher speed than the low-speed mode. Here, the control unit 36 rotates the muddler 21 in the low speed mode. This process of S28 is continued during the time T3 of FIG. 8, and the temperature inside the container 2 drops to a predetermined temperature. After the agar is added, the beverage in the container 2 changes to a semi-solid (for example, jelly-like) texture by slow stirring by the muddler 21 and a decrease in temperature. After that (after time t4), the control unit 36 keeps the beverage having a semi-solid texture changed to a predetermined temperature under the control of the heater 4 (S29). This is the time T4 in FIG.

In addition, you may instruct in S26 to put the agar into the container 2 while rotating the muddler 21 first. This is because it is easier for the agar to dissolve in the beverage without becoming lumpy when the agar is thrown in while rotating the muddler 21. Further, even if the user does not add the agar, the beverage manufacturing apparatus 1 may be provided with an agar charging device so that the agar is automatically charged.

9A to 9C are graphs showing an example of the time change of the rotation speed of the disk 7 when the muddler 21 is rotated. When rotating the disk 7, the control unit 36 does not always rotate at a constant speed in one direction as shown in FIG. 9A. When such rotation is performed, when the first magnet 8 and the second magnet 24 are separated from each other, the muddler 21 is out of step and cannot rotate with the rotation of the disk 7 and stops. Because it will end up.
Therefore, as shown in FIG. 9B, the control unit 36 rotates the disk 7 in the positive direction and stops, and causes the disk 7 to perform intermittent rotation in which the disk 7 is rotated in the positive direction again. Alternatively, as shown in FIG. 9C, the control unit 36 rotates the disk 7 in the forward direction and stops, then rotates in the reverse direction to stop, and then rotates in the forward direction again, which is an intermittent rotation. To the disk 7. If the control of FIG. 9B or FIG. 9C is performed, there is a time zone in which the disk 7 is stopped, so even if the muddler 21 is out of step before that, the first magnet 8 and the second magnet 24 are in that time zone. Since the step-out is eliminated by attracting the magnets, the muddler 21 can be rotated again even if the muddler 21 is stopped.
Further, in FIGS. 9A and 9B, the time zone in which the graph rises to the right or falls to the right is a time zone in which the rotation speed of the disk 7 is gradually increased in the forward rotation direction or the reverse rotation direction. Therefore, it is possible to prevent the muddler 21 from stepping out during the time while the disk 7 is moving toward high speed rotation.

Next, mode C (first mode) will be described. Mode C is a process in which a beverage is extracted in the same manner as in mode A, and then an auxiliary agent (dried egg white) is added to the beverage to whisk the beverage to change the texture. In FIG. 10, the holding portion 5 holding the object to be extracted and water are put into the container 2, set in the heating device 3, and the operation of the mode C is instructed by the operation of the user of the operation panel 31. Processing starts. The time change of the temperature in the container 2 during the processing of mode C is shown in the graph of FIG. As a result, the control unit 36 performs the processes of S30 to S34. Such processing is the same as the processing of S20 to S24 described above. As shown in FIG. 11, the time T1 and the time T2 have elapsed in the processing up to this point as in FIG. 8, and the times t1 to t3 are shown in the same manner as in FIG.

After that, the control unit 36 drives the cooling fan 12 to cool the inside of the container 2 (S35). The control unit 36 continues this cooling until the temperature inside the container 2 drops to a set temperature different from that of S33. This cooling time continues during time T3 in FIG. 11 and ends at time t4 (Yes in S36). Then, the control unit 36 disconnects the holding unit 5 by step-out (S37). This is the same as the process of S25. The process of S37 may be performed between S34 and S35. That is, the control unit 36 promptly disconnects the holding unit 5 (S37) after the heat retention time has been set for the set time (Yes in S34), so that the holding unit 5 and the extract to be extracted can be immediately removed. As a result, it is possible to prevent unpleasant tastes and the like from being produced by immersing the extract to be extracted in the beverage (soup) for a longer time than necessary.
Then, the control unit 36 gives an instruction to the user by displaying the message on the operation panel 31 or transmitting the message to the terminal device of the user (S38). This instruction is to take out the holding portion 5 from the container 2, put the dried egg white as an auxiliary agent into the container 2, and set the muddler 21 (FIG. 3) into the container 2. Further, the control unit 36 determines whether or not the user has performed the operation (S39). This determination prompts the operation panel 31 to perform a predetermined operation when the instruction content is executed by the above instruction, and the control unit 36 is held by the user when the operation of the operation panel 31 is performed. It is determined that an operation such as taking out the part 5 from the container 2 has been performed (Yes in S39). It should be noted that the egg white is added after cooling (S35, S36) (S38), because the egg white contains a large amount of protein, and the egg white coagulates when the beverage is added in a high temperature state.

Triggered by the operation of the operation panel 31, the control unit 36 rotates the muddler 21 in the high-speed mode to agitate the beverage in the container 2 (S40). The stirring is performed during the time T4 of FIG. The agitation by the muddler 21 is performed in a high speed mode, that is, in a relatively high speed rotation. Therefore, the beverage is foamed and has a texture containing foam. Even in this high-speed mode, the rotation of the disk 7 is performed by the intermittent operation of FIG. 9B or FIG. 9C described above. After that, the control unit 36 controls the heater 4 (FIG. 4) to keep the beverage having a bubbly texture warm (S41). This time is the time T5 in FIG.

Next, mode D (second mode) will be described. In mode D, after extracting the beverage in the same manner as in mode A, an auxiliary agent (dried egg white) is added to the beverage to whisk the beverage in the same manner as in mode C, but the foamed beverage is made semi-solid. It is a thing. Therefore, the finished beverage has a semi-solid texture, but the texture is such that a large number of small cavities due to frothing inside are felt. FIG. 12 shows a container 2 in which the holding unit 5 holding the extract and water are charged, set in the heating device 3, and instructed to execute the mode D operation by the operation of the user of the operation panel 31. Processing starts. The time change of the temperature in the container 2 during the processing of mode D is shown in the graph of FIG. As a result, the control unit 36 performs the processes of S50 to S60. Such processing is the same as the processing of S30 to S40 described above. As shown in FIG. 13, the times T1 to time T4 have elapsed in the processing up to this point as in FIG. 11, and the times t1 to t4 are shown in the same manner as in FIG. By the processing up to this point, a beverage having a frothy texture is produced as in mode C.

After that, the control unit 36 stops the stirring by the muddler 21 and controls the heater 4 (FIG. 4) to reheat the beverage (S61). As a result, the temperature inside the container 2 rises again as shown in time T5 shown in FIG. This reheating causes the egg whites contained in the beverage to coagulate. This makes the frothed beverage semi-solid. After that, at time t6, the control unit 36 keeps the inside of the container 2 warm (S62). This is the time T6 in FIG.

Next, mode E will be described. Mode E gives the beverage a frothy texture by extracting the beverage with water without heating for extraction of the components of the object to be extracted and whipping the beverage in the same manner as in Mode C. .. FIG. 14 shows a container 2 in which a holding portion 5 holding an extract and water are charged, set in a heating device 3, and instructed to execute a mode E operation by a user operation of an operation panel 31. Processing starts. The inside of the container 2 is not heated, and the extract is immersed in water until a predetermined set time elapses (Yes in S71), and the extract is drained (S71, S72). After that, the processing of S73 to S76 is the same as the processing of S37 to S40 described above. As shown in the graph of FIG. 15, the extract is drained at time T1 (time t1 to t2), and the beverage is stirred by the muddler 21 at time T2 (time t2 to t3). After that (time T3), no heat retention is performed. Therefore, the temperature inside the container 2 is consistently constant at times T1, T2, and T3. According to the mode E, a beverage having a frothy texture can be produced by watering.

According to the beverage manufacturing apparatus 1 of the first embodiment described above, if water and the extract to be extracted are put into the container 2 and the holding portion 5 and the muddler 21 are removed after the beverage is manufactured, the container 2 is completed. Only the drinks that have been made remain. Therefore, only the container 2, the lid 2a, the holding portion 5, and the muddler 21 are required to wash the device. Therefore, the number of parts to be cleaned can be reduced. In particular, when fish or the like is used as the extract and dried egg white is used as an auxiliary agent, and when a food material containing a large amount of protein is used as the food material to be handled, mold is likely to occur on the parts contaminated with the food material. Therefore, it is significant that the number of parts to be cleaned can be reduced.

Further, after the components are extracted from the extract, the holding portion 5 can be separated from the bottom side of the container 2 and floated to the water surface of the beverage by the buoyancy of the floating 5e, so that the holding portion 5 can be attached and detached after use. Is also easy. Therefore, the holding portion 5, which is a part to be cleaned, can be easily cleaned.
Further, since the holding unit 5 is provided with a hole 5c for flowing out the beverage around the object to be extracted, which is held in the holding unit 5 that has floated in the beverage, the holding unit 5 is retained after the components are extracted from the extract. Part 5, draining of the extract can be done naturally.

In addition, the inclined portion 5d provided in the holding portion 5 makes it possible to facilitate the flow of the beverage adhering to the holding portion 5 that has floated in the beverage, and also in this respect, after extracting the components from the extract. The holding portion 5 and the object to be extracted can be drained naturally.
Further, in modes B to D, the user is instructed to add an auxiliary agent to the beverage when a predetermined temperature is detected (S26, S38, S58). Can be manufactured. Further, in mode E, since the user is instructed to add an auxiliary agent to the beverage when the watering of the beverage is completed regardless of the temperature (S74), the beverage whose texture is also changed by adding the auxiliary agent. Can be manufactured.

When the muddler 21 is rotated, the disk 7 is rotated intermittently (FIGS. 9B and 9C), so that the muddler 21 can be restored to its original position even if the muddler 21 is out of step with respect to the movement of the disk 7. , The muddler 21 can be rotated stably.
In mode C (see FIG. 10), after the beverage has cooled to the set temperature (S35, S36), the dried egg white is added to the beverage (S38), so that the egg white is prevented from coagulating and the beverage has a frothy texture. Can be manufactured.

In mode D, a semi-solid texture in which a large number of fine cavities formed by whipping the beverage can be added to the beverage.
In modes B to E, the type of auxiliary agent to be used and the timing of addition are changed according to the mode (S26, S38, S58, S74). Therefore, an appropriate auxiliary agent can be added at an appropriate timing for each mode.
Mode B gives the beverage a semi-solid (eg jelly-like) texture. At this time, by rotating the muddler 21 in the low speed mode, it is possible to prevent the finished beverage from being unsightly.

The beverage manufacturing apparatus 1 includes a heat sink 11 and a cooling fan 12 as cooling devices, and when it is necessary to cool the beverage, it actively cools the beverage, so that it is possible to suppress the generation of germs in the beverage.

In the second embodiment, the points different from the first embodiment will be mainly described, and detailed description of the common technical contents will be omitted. The difference between the second embodiment and the first embodiment is that the holding portion 5A is mainly used instead of the holding portion 5. FIG. 16 is a perspective view of the holding portion. 17 and 18 are vertical cross-sectional views of a beverage manufacturing apparatus equipped with this holding portion.
The holding portion 5A is a basket-shaped member having a circular shape when viewed from above. The extract is stored in the basket 5A1 which is the main body, and the extract is held. A thin plate-shaped support member 5A2 is provided so as to extend from one end to the other end of the upper portion of the basket 5A1, and a columnar guide member 5A3 extends upward from the center of the support member 5A2 in the longitudinal direction. A locking member 5A4 projects horizontally from the upper end of the guide member 5A3.

As shown in FIG. 17, when the holding portion 5A is mounted in the container 2 of the beverage manufacturing apparatus 1A, the first magnet 8 and the disk 7 provided at the bottom of the holding portion 5A are provided in the same manner as in the first embodiment. The holding portion 5A is attracted to the bottom side of the container 2 by attracting the second magnet 9. Unlike the first embodiment, the handle 2c of the lid 2a is separate from the lid 2a, and the locking member 5A4 is fixed to the lower portion of the lid 2a. The guide member 5A3 is inserted through the hole 2b and protrudes above the hole 2b, and the guide member 5A3 is inserted through a coil spring 51 (levitation device) serving as an urging member. The upper end of the coil spring 51 is in contact with the locking member 5A4, and the lower end is in contact with the lid 2a. As shown in FIG. 17, when the holding portion 5A is attracted to the bottom side of the container 2 by the attractive force of the first magnet 8 and the second magnet 9, the coil spring 51 is compressed and the holding portion 5A is moved upward. It is stopped in a state of urging.

In the beverage manufacturing apparatus 1A using such a holding portion 5A, after the components are extracted from the object to be extracted in the container 2, the holding portion 5A is changed to the disk 7 by the rotation of the disk 7 as in the first embodiment. Separated from the side. As a result, as shown in FIG. 18, the holding portion 5A floats on the water surface in the container 2 by the urging force of the coil spring 51. That is, in the second embodiment, the holding portion 5A from which the extract has been extracted is automatically levitated by the coil spring 51 instead of the float 5e.

The present invention is not limited to the above-described examples, and includes various modifications. For example, the above-described embodiment has been described in detail in order to explain the present invention in an easy-to-understand manner, and is not necessarily limited to those having all the described configurations.
Further, each of the above-mentioned processing units and the like may be realized by hardware, for example, by designing a part or all of them by an integrated circuit or the like. Information such as programs, tables, and files that realize each function can be placed in a memory, a hard disk, a recording device such as an SSD (Solid State Drive), or a recording medium such as an IC card, an SD card, or a DVD.

In addition, the control lines and information lines indicate those that are considered necessary for explanation, and do not necessarily indicate all the control lines and information lines in the product. In practice, it can be considered that almost all configurations are interconnected.

1,1A Beverage manufacturing equipment 2 Containers (main body cup)
3 Heating device (heating cup)
5,5A Holding part 5c Hole 5d Inclined part 5e Float (Float device)
6 Motor (variable device, agitator)
7 disk (variable device)
8 First magnet (variable device, agitator)
9 Second magnet (variable device, agitator)
11 Heat sink (cooling device)
12 Cooling fan (cooling device)
21 Muddler (stirring device)
32 Temperature sensor 35 Selection reception unit 36 Control unit 51 Coil spring (urging member, levitation device)

Claims (6)

With the container
A heating device that allows the container to be attached and detached to heat the container,
A holding portion that holds an object to be extracted from which a beverage is extracted in the container and is stored in the container.
The first magnet provided in the holding portion and
When the container is attached to the heating device, the second magnet located below the container and
A beverage manufacturing apparatus including a variable device that changes the positional relationship between the first magnet and the second magnet. When the first magnet and the second magnet are separated by the variable device by a predetermined degree, the holding portion is provided with a levitation device that levitates the holding portion in the beverage in the container against the magnetic force of the two magnets. The beverage manufacturing apparatus according to claim 1. The beverage manufacturing device according to claim 2, wherein the levitation device is a float that floats the holding portion in the beverage. The beverage manufacturing device according to claim 2, wherein the levitation device is an urging member that urges the holding portion upward. The beverage manufacturing apparatus according to claim 2, further comprising a hole provided in the holding portion and allowing the beverage to flow out around the object to be extracted, which is held in the holding portion that has floated in the beverage. The beverage manufacturing apparatus according to claim 2, further comprising an inclined portion provided on the holding portion to facilitate the flow of the beverage adhering to the holding portion that has floated in the beverage.

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