JP7191402B2 - teapot - Google Patents

Description

The present invention relates to a teapot used for infusing extracts from various plant materials such as tea leaves (green tea, black tea, etc.), flowers, fruits, roots, etc. More specifically, the present invention relates to temperature control of water (aqueous solution) for infusing extracts. and a teapot in which the leached state of components of plant materials can be visually recognized.

For example, a teapot is known as a tool for brewing green tea as a plant material. This teapot is made of materials such as pottery, porcelain, iron, etc. After putting tea leaves in, hot water boiled in an electric pot, kettle, tea kettle, etc. is poured in, and tea is brewed by leaching the ingredients of the tea leaves. be able to.

In addition, as a device for automatically brewing tea, a tea beverage brewing device (Patent Document 1) equipped with a heater for heating water and a mechanism for moving up and down a net for tea leaves in the brewing container, and a tea brewing device heated with a kettle container There is known a home-use tea maker (Patent Document 2) in which hot water is poured from a hot water supply unit into a tea extractor to brew tea. Further, Patent Document 3 discloses a sensor that measures the temperature of water, a display unit that displays the temperature detected by the sensor, and a set temperature and set time of hot water that are input and notified when the set temperature or set time is reached. A teapot is disclosed in which a notification part is provided on a main body.

Furthermore, Patent Document 4 discloses a French press type tea leaf extractor. This tea leaf extraction device is configured to hold a food container containing tea leaves above a shell container in which water is heated, and the tea leaves are preheated and steamed prior to extracting the tea leaf extract with the heated water. , thereby shortening the extraction time of tea leaves.

Japanese Patent Application Laid-Open No. 2007-98008 Japanese Patent Application Laid-Open No. 2005-230048 Japanese Patent Application Laid-Open No. 2002-65467 Special Table No. 2006-517834

With conventional teapots, conditions such as the characteristics of the tea leaves, the temperature of the hot water, and the brewing time are all controlled by human senses. However, it was difficult to produce a delicious tea taste. In addition, devices for automatically brewing tea, such as those disclosed in Patent Documents 1 and 2, are known. , Even if you buy good tea leaves, you can't get the taste of the tea you really want to brew. For example, even if the tea leaves were purchased after tasting the green tea brewed by an expert at a specialty store or tea farm and confirming that it was delicious, when I returned home and brewed it myself, I could not taste it. It is often the case that the taste of tea cannot be produced. Brewing tea is difficult.

This is because the conventional equipment does not reach the proper temperature when infusing the components of the tea leaves, and the temperature is not controlled constantly because the temperature changes during the infusion of the components. . Specifically, it is common to measure the temperature of the water with a temperature sensor, and control the heat source to turn off when a predetermined value is detected by the temperature sensor. It does not consider the temperature when the heat source is turned off and the temperature after some time has passed, so it is necessary to brew tea at an appropriate temperature and control the temperature of hot water at a constant value. You can't do things exactly.

Furthermore, with the method of putting tea leaves and hot water in a teapot and pouring it into a teacup after a predetermined time, it is not possible to grasp the leaching state of the tea ingredients, and the only way to check the taste is to brew the tea. .

The teapot disclosed in Patent Document 3 above includes a sensor for measuring the temperature of the water in the teapot itself (the main body of the teapot) into which water is poured, a display unit for displaying the temperature detected by this sensor, a set temperature of the hot water, and a The configuration incorporates a control unit such as an input unit for inputting the set time and a notification unit for notifying when the set temperature or the set time is reached, making it difficult to handle, and it is not possible to grasp the brewing state of the tea inside. Therefore, it is not possible to brew delicious tea. Furthermore, the method of turning off the heat source and reporting when a predetermined value is detected by the temperature sensor does not manage the temperature of the hot water at a constant value, and it is not possible to brew tea at an appropriate temperature. That is, even if the power is turned off when the temperature sensor detects a predetermined temperature, the temperature rises due to residual heat after that, and when the tea leaves are actually put in, the temperature is high compared to the delicious temperature conditions. .

The tea leaf extraction apparatus disclosed in Patent Document 4 above steams tea leaves above the heated water, then immerses the tea leaves in the heated water, measures the immersion time, and extracts the tea. is a configuration for notifying the extraction of With such a configuration, although the tea leaf extract can be extracted quickly, it is not possible to precisely control the time for component leaching. For good tea, it is important to measure all the time from when the tea leaves begin to absorb moisture at the most suitable temperature until the extract is extracted. The tea leaf extraction device disclosed in Patent Document 4 merely aims to shorten the time for brewing tea. It is not possible to brew delicious tea because it does not take into account the In particular, since the tea leaves are steamed above the water that is gradually heated, the tea leaves continue to absorb moisture until the water is heated from a low temperature state, and the amount of moisture absorbed varies depending on the amount of tea leaves and the amount of water. However, even if the steamed tea leaves are then immersed in heated water, it is not possible to brew delicious tea stably. That is, the tea leaf extraction device disclosed in Patent Document 4 is characterized by quickly extracting the tea leaf extract, and does not take into consideration the brewing of delicious tea.

The present invention has been made with a focus on the above-mentioned problems. To provide a teapot capable of deliciously leaching plant material components even if it is not.

In order to achieve the above object, the teapot of the present invention comprises a storage portion capable of storing water through an opening, and a visual recognition portion capable of visually recognizing the turbidity of the water in the state in which the component of the plant material has leached out in the storage portion. a heating element that directly heats the water in the container; and the water in the container is heated to a set temperature while the container is placed in a predetermined position, and the water is heated to the set temperature. a heating temperature control means for controlling the temperature of the water in the storage unit; a display unit for displaying the temperature of the water in the storage unit; a reporting means for reporting a component leaching time for the components of the plant material to be leached after being put into a certain water; and a separation means for separating the plant material from the heated water to the outside of the container. , is characterized by having

For example, when brewing tea using the teapot configured as described above, the water contained in the storage portion of the container can be brought to an optimum temperature for the tea leaves by the heating temperature control means. When the water in the container reaches the optimal temperature (the temperature set by the user), and tea leaves that have not absorbed moisture are put into the container, the leaching state can be visually observed through the visual recognition unit. , it is possible to see the color (turbidity and density) and grasp the most delicious drinking state. In this case, the ingredients of the tea can be infused in a state where the optimum temperature condition is maintained (the temperature does not change outside the control range), and the infusion time of the tea is notified by the notification means. Therefore, anyone can brew delicious tea without having the skill to brew delicious tea (sense of temperature when brewing tea using a conventional teapot or sense of infusion of tea leaves). It becomes possible.

According to the present invention, in a teapot used for infusing extracts from various plant materials such as tea leaves (green tea, black tea, etc.), flowers, fruits, roots, etc., even an unskilled person can enjoy delicious plant material components. A teapot is obtained that allows infusion.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a side sectional view showing a schematic configuration of a teapot according to a first embodiment of the present invention; FIG. 2 is an enlarged view of the vicinity of a temperature sensor arranged in the teapot shown in FIG. 1; FIG. 4 is a conceptual diagram showing the size of the accommodation space of the accommodation portion of the container. FIG. 4 is a block diagram showing a configuration example of heating temperature control means for controlling the temperature of water in a teapot; The graph which shows an example of the method of the temperature control in a heating temperature control means. 4 is a flow chart showing an example of a control flow for reaching a target temperature in a heating temperature control means; 4 is a flowchart showing an example of a control flow for maintaining a target temperature in heating temperature management means; 5 is a graph for explaining another example of management control of the heating temperature of water in the heating temperature management means; FIG. 4 is a side sectional view showing a schematic configuration of a teapot according to a second embodiment of the present invention; FIG. 4 is a diagram showing an example of a heat insulating means (thermal conductivity reducing means) disposed between a member that contacts the heating body and the heating body; The figure which shows another structural example of a heat insulating means. The figure which shows another structural example of a thermal insulation means. The figure which shows another structural example of a separation means. FIG. 4A is a plan view and FIG. 4B is a cross-sectional view taken along line AA in FIG.

EMBODIMENT OF THE INVENTION Hereafter, embodiment of the teapot which concerns on this invention is concretely described, referring an accompanying drawing.
As described above, the present invention relates to a teapot used for infusing extracts from various plant materials such as tea leaves (green tea, black tea, etc.), flowers, fruits, roots, etc., and water (fresh water) for infusing extracts. is not limited to, including carbonated water; water solution) temperature control, in particular, heating to the optimum temperature (target temperature) for each plant material, accurately maintaining the target temperature, and maintaining the target It is characterized by the leaching of the extract from the non-water-absorbed plant material at temperature.

First, terms of the present invention used in the following description will be explained.
"Ingredients leaching out (ingredients leaching)" of plant materials means a state in which plant materials that have not absorbed water (in a dry state) absorb water and the ingredients of plant materials come out into the water. do.
"Constituent leaching time" means the sequence of times between when the plant material begins to absorb water and when the constituent stops leaching into the water.
"Information of component leaching time" means to continuously inform the time during the above-mentioned "component leaching time" (for example, to notify the time up to that time by counting up or down on the display, It means to notify by sound, light, etc. that it has become Therefore, when the reporting means reports the leaching time of the component, the extract is extracted at the most suitable temperature and extraction time for the plant material used. This component leaching time is specified in advance according to the type and amount of plant material used and the amount of water.
"Heating temperature control" means heating to an optimum temperature (target temperature) according to the plant material to be used, and maintaining and managing the target temperature within a predetermined range.

An embodiment of a teapot according to the present invention will be described below.
1 and 2 are diagrams showing a first embodiment of a teapot according to the present invention, FIG. 1 being a side sectional view showing a schematic configuration, and FIG. 2 being arranged in the teapot (container) shown in FIG. 1 is an enlarged view of the temperature sensor and its surroundings. FIG.
In the embodiments described below, tea leaves (green tea) are exemplified as the plant material used for the teapot.

A teapot 100 according to this embodiment includes a container 1 that performs the same function as a conventional ceramic teapot, and a base 50 for placing the container in a predetermined position and performing temperature control.
In the container 1, unlike a conventional ceramic teapot, the user puts tea leaves in and hot water is added. , it is configured so that tea leaves that have not absorbed moisture can be put in. The target temperature depends on the type of tea leaves to be fed and the taste desired, and the optimal temperature conditions and ingredient leaching time are determined by the user. and set the leaching time.

The base 50 notifies when the water in the container 1 reaches the target temperature, and the user puts tea leaves into the container 1 in that state. In this case, the heating temperature control means provided on the base 50 controls the temperature of the water that has reached the target temperature in the container before the tea leaves are added and even after the tea leaves are added. (The method of controlling the heating temperature will be described later).

The configuration of the container 1 will be described.
A container body 1A of the container 1 is integrally formed of, for example, a glass material (heat-resistant tempered glass) or a transparent resin material, and a heating element 2 made of a magnetic material is provided at the bottom. The heating element 2 is attached to the container main body so as to come into direct contact with the contained water, and in the present embodiment, a method of heating the water by direct contact is employed. Specifically, an electromagnetic induction heating method (IH method) is adopted. For this reason, an IH coil or the like for generating a magnetic field is arranged on the base 50, which will be described later.
Since the electromagnetic induction heating method for warming water is a well-known technology, detailed description thereof will be omitted.

The container main body 1A includes an accommodating portion 1B in which water is accommodated through an opening 1a provided at a position facing the bottom (constituted by the heating element 2 in this embodiment). A housing portion 1B is formed by a region surrounded by a cylindrical wall (side wall) 1b rising from the periphery. The accommodating portion 1B is formed so as to accommodate a maximum of about 500 ml of water as a specification value, and the side wall 1b is formed to have a thickness in the range of 2.0 to 3.0 mm.

The size of the container 1 and the base 50 (the size of the teapot 100) in this embodiment is the total height (the height of the opening 1a where a lid (not shown) is installed and the lid is not installed). ) H is set to about 140 to 150 mm, and the water capacity is set to 450 to 500 ml, the height of the container body 1A (from the surface of the heating element 2 to the abutment portion 1e against which the ring portion of the tea strainer 10 described later is abutted) height) H1 is set to about 75 to 80 mm. Also, the maximum inner diameter of the container body 1A is set to approximately 110 to 120 mm. Furthermore, the height H3 of the base 50 is set to approximately 30 to 50 mm.

In this embodiment, since the container main body 1A is made of a glass material, the side wall 1b constitutes a transparent visual recognition part, and the components of the tea leaves put into the storage part 1B can be visually recognized from all directions. It is possible. In addition, since such a visually recognizable part is sufficient to visually recognize the leached state of tea leaf components, the container body may be formed of a material in which a part of the side wall is transparent. The transparency of the visible portion or the transparency and the background are such that the color, color depth, turbidity and sediment of the tea leaf components can be seen. The visual recognition part or the container body can be made of a glass material (highly transparent glass) as described above, or a synthetic resin equivalent to it, such as acrylic or polyethylene. It is preferable to form an anti-fogging coating on the inner surface of the container body (for example, form a surface-active layer by coating a surface-active paint, etc.) so as to improve visibility.

A part of the opening 1a is formed with a pouring port 1c through which water can be poured out from the containing portion 1B. The pouring port 1c may be formed so as to stably pour out the hot water in which the components of the tea leaves have been infused in the container. be. The spout may not be formed in the opening, but may be configured as a spout pipe projecting upward from the side wall 1b like a conventional ceramic teapot.

The heating element 2 has a function of directly contacting the water contained in the containing part 1B and warming the water. In this embodiment, the heating element 2 is It has a thickness of 0.3 to 3.0 mm and is formed in a substantially circular planar shape. The heating element 2 and the side wall 1b of the container body are joined in a sealed state by a joining portion 4. As shown in FIG. Specifically, as shown in FIG. 2, a circumferential wall 2b is formed on the peripheral edge portion 2a of the heating element 2, and a receiving portion 2d having an annular groove portion 2c is formed on the upper end surface thereof. The lower end 1b' of the two is press-fitted, and a silicon ring 3 is provided around the inside of the two so that they are connected while maintaining a sealed state.

In this embodiment, a temperature sensor 5 is installed on the peripheral edge portion 2a of the heating element 2 and is exposed inside the housing portion 1B. At least a part of the peripheral edge of the heating element 2 is formed with a curved stepped portion 2e rising from the flat surface of the heating element so that the temperature sensor 5 can be installed on the peripheral edge portion 2a. is installed. The wiring 5a of the temperature sensor 5 passes through the gap in the bent stepped portion 2e and contacts with a contact 51 provided on the base 50 side along the inner surface of the handle described later, thereby sending a temperature signal to the heating temperature control means side. to send. In this case, the contacts 51 are arranged in an annular shape along the surface of a table 53, which will be described later, so that the detection signal can be transmitted regardless of the position of the container 1 placed on the base.

The location where the temperature sensor 5 is installed is arbitrary, and besides the bottom of the heating element 2, the temperature sensor 5 may be installed on the peripheral wall 2b or the lower part of the side wall. Also, the temperature sensors 5 may be provided at a plurality of locations inside the container. Furthermore, as long as the temperature of the water contained in the container can be measured accurately, the configuration of the temperature sensor, the method of measurement, and the like are not limited to a specific form.

In the above configuration, it is preferable to maximize the heating efficiency in the housing portion 1B and minimize the temperature drop due to heat radiation.
Specifically, as shown in FIG. 3, the diameter D of the planar portion of the heating element 2 (the portion excluding the connecting portion 4) is set to 80% or more of the maximum inner diameter D1 of the container body (container), The container body has a range R1 surrounded by the maximum inner diameter from the center C of the heating body 2 in the vertical direction to a position (C1) that is half the diameter D of the planar portion, and the center C of the heating body 2. In the area surrounded by a hemispherical range R2 drawn with a radius (D1/2) of the maximum inner diameter D1 centered at a position C1 that is 1/2 the diameter D of the planar portion in the vertical direction from It is formed so as to have the accommodating portion 1B.

The diameter of the heating element 2 has the connecting portion 4 as described above, and the container body has an opening at the top. By forming the accommodating portion 1B to be accommodated, it is possible to achieve a structure with good heating efficiency and little temperature drop. That is, by enlarging the heating area of the heating element 2 and making the shape of the water storage portion closer to a sphere, it is possible to improve the heating efficiency and suppress the temperature drop, thereby efficiently controlling the temperature.

A cylindrical cover member 7 extending downward is preferably provided at the lower end of the side wall 1b of the container body 1A. An annular flange 7a is formed on the upper end of the cover member 7 toward the inside. By press-fitting the side wall 1b into the receiving portion 2d and pressing the receiving portion 2d against the annular flange 7a, the cover member 7 can be secured to the container. It becomes possible to integrate with the main body 1A. In this case, the distance H2 from the lower end 7b of the cover member 7 to the back surface of the heating element 2 is preferably 20 mm or more. However, if the distance H2 is too long, the operability will deteriorate, so it is preferable to set it to 40 mm or less.

By providing such a cover member 7, it is possible to prevent fingers from touching the heating element 2 when the container body 1A is lifted by picking up a handle 9, which will be described later, and tea is poured into the tea cup. In addition, it is preferable to install heat insulating means (thermal conductivity reducing means) between the heating body 2 and a member that contacts the heating body 2 .

FIG. 10 is a diagram showing an example of such heat insulating means. The heat insulating means 8 can be disposed on the contact surface portion between the heating body 2 and the cover member 7. Particularly, the heat insulating means 8 can be provided between the heating body 2 and the cover member 7, which is a member with which a hand comes into contact. is arranged to suppress the conduction of Specifically, for example, in the contact area between the annular flange portion 7a formed on the cover member 7 and the receiving portion 2d of the heating element 2, an annular gap 8a is formed to reduce heat conduction. The lower surface of the portion 2d is intermittently formed with openings (ventilation portions) 8b along the circumferential direction to form a point contact state or a line contact state to reduce heat conduction. , a structure in which openings (ventilation portions) 8c are intermittently formed along the circumferential direction to reduce heat conduction. Alternatively, a member (heat insulating member) having a lower heat transfer efficiency than both members may be provided at the contact portion between the heating element 2 and the cover member 7 .

In the heat insulating means shown in FIG. 10, the inside and outside of the lower end 1b' of the side wall 1b of the container body are filled with silicon 8d. Specifically, the silicon 8d is provided with an inner ring (annular protection ring) 2g radially inward of the receiving portion 2d of the heating element 2, and between the inner ring 2g and the side wall 1b and between the heating element 2d and the heating element 8d. It is filled between the side wall 1b and the annular wall 2h formed on the radially outer periphery of the receiving portion 2d of the body 2. As shown in FIG. By fixing the container main body 1A and the heating element 2 by filling the silicon 8d, it is possible to reduce the influence of heat on the container main body 1A.

When both sides of the side wall 1b are filled with the silicon 8d, it is preferable that the width of the silicon 8d be thicker on the inner side, which is on the high temperature side, than on the outer side. When the container body 1A is made of glass, the inner ring 2g is made of a material having a coefficient of thermal expansion that is about the same or less than that of the container body 1A (for example, glass fiber reinforced resin, carbon fiber reinforced resin, metal with low thermal conductivity, etc.). It is preferred to use Further, by forming a gap 8h between the annular wall 2h of the heating element 2 and the cover member 7, the heat insulating means 8 can be configured.

FIG. 11 is a diagram showing another example of heat insulating means. In this embodiment, an annular groove 7g is formed on the inner surface of the cover member 7, and an extension portion (flange portion) 2h' formed on the annular wall 2h of the heating element 2 is fitted into this portion. , a gap 8h is formed between the cover member 7 and the side wall 1b of the container body. In this case, by setting the thickness of the extension portion 2h' to 1.0 mm or less, the heating element and the cover member can be fixed with a small contact area, and the vertical direction (vertical direction), radial direction, and circumferential direction can be efficiently fixed. It becomes possible to form the gap 8h (heat insulating portion). Also, the fitting portion of the annular groove 7g may be partially contacted, and the gap formed as described above may be filled with silicon or the like.

FIG. 12 is a diagram showing still another example of the heat insulating means. In this embodiment, a resin cover 9g is arranged so as to cover the lower end side of the side wall 1b of the container body. An annular groove 9g' is formed in the inner surface of the resin cover 9g, and an annular flange 1g formed at the lower end of the side wall 1b of the container body is arranged in this portion. In this case, the annular flange 1g is provided with an annular silicon 8f that constitutes a heat insulating means so as to sandwich the annular flange 1g in the vertical direction. The lower side of the silicon 8f is in contact with the receiving portion 2d of the heating element 2 so that the heat of the heating element 2 is not directly transmitted to the resin cover 9g.

An annular support member 2k made of resin is attached to the lower surface of the receiving portion 2d of the heating element 2. As shown in FIG. Engagement claws (hooks) 2k' are formed on the annular support member 2k at regular intervals in the circumferential direction. , the container (side wall 1b) and the resin cover 9g are integrated. In this case, the resin cover 9g is integrated with the cylindrical cover member 7', and the later-described handle 9 is integrated with the resin cover 9g and the cover member 7' by screwing or the like.

The heat transmitted from the heating element 2 to the handle side is classified into heat conduction and radiant heat from the heating element. A heat conduction measure (heat insulating means) can be achieved by providing a space between the heating element 2 and the cover (resin cover 9g or cover members 7, 7') or by adopting a point contact structure. be. In addition, the radiant heat from the heating body can be configured by attaching a heat insulating film to the inner side of the cover or forming a heat insulating layer having a heat insulating function. Moreover, when the cover member 7, 7' is formed with a handle 9 as described below, the heat insulating means 8 as described above is preferably also provided at the handle 9 portion.

Furthermore, in the above-described configuration, when the inner surface of the container is viewed through the opening of the container, the resin cover 9g is conspicuous, making it difficult to grasp the turbidity (color) of tea during component leaching. For this reason, the lower side of the container (in FIG. 12, the range of height Ha from the lower end of the container) should be surface-treated so that the brightness of the inner surface 1h is as high as V=8 to 10. preferable. That is, by setting the brightness of the lower part of the container corresponding to the part where the resin cover is arranged to a high brightness of V = 8 to 10, the contrast with the color of the tea leaf component leaching state becomes clear. , the component leaching situation can be easily grasped.

As shown in FIG. 1, the side wall 1b of the container body 1A is provided with a handle 9 that is gripped when the tea is poured out of the container. The handle 9 has an upper portion 9a, a side portion 9b, and a lower portion 9c, and is formed to have an opening 9A into which a finger can be inserted between the side wall 1b of the container body. The handle 9 is a portion to be gripped when pouring the tea, and the heating element 2 is not touched with the fingers while the handle 9 is gripped, and furthermore, the operability is good, and the pouring operation can be stably performed. It is preferably formed so that it can be performed.

Specifically, the lower end position 9d of the lower portion 9c of the handle 9 is formed so that the height H4 from the lower end of the container (in this embodiment, the lower end 7b of the cover member 7) is in the range of 15 to 40 mm. is preferred. In addition, the lower portion 9c of the handle 9 has a thickness T1 of 10 to 25 mm in the vertical direction and a width of 15 to 40 mm in the horizontal direction. It can be pinched with the thumb and placed under the lower part 9c with the middle finger, the ring finger and the little finger, and by rotating the wrist, the pouring operation can be easily and stably performed. In particular, the balance when the container is suspended with the handle 9 at the center position of the lower part 9c (the center position of the surface shape of the lower end position 9d) 9m as a fulcrum is By slanting about 15 degrees with respect to the vertical direction (in FIG. 1, the spout 1c is slanted counterclockwise), the container is gripped from below the handle 9 and the wrist is held. Water can be poured into a cup or the like simply by rotating. Further, such a handle 9 can be lightened by forming it in a hollow shape, and may be fixed over the upper end side of the surface of the side wall 1b of the container main body 1A.

In the present embodiment, the tea leaves are put into the containing portion 1B through a tea strainer 10 which is installed in the containing portion so as to be freely taken in and out. The tea strainer 10 constitutes a separation means that enables the tea leaves to be separated from the water (water heated to the set temperature) in the container to the outside of the container. , rotational and vertical movement.

The tea strainer 10 of this embodiment has a substantially circular ring portion 10a that can be installed at the edge of the opening 1a of the container body, and the ring portion 10a is installed at the edge of the opening 1a. A cylindrical mesh portion 10b which hangs downward and holds unabsorbed tea leaves immersed in the heated water, and a portion of the ring portion 10a which is attached to a portion of the ring portion 10a and extends radially from the edge of the opening 1a. An operation portion 10c is provided which protrudes outward in the direction and enables the operation of moving the net portion 10b in the rotational direction and the vertical direction.

Specifically, the side wall 1b of the container main body 1A is curved so as to decrease in diameter as it moves to the upper end so that the ring portion 10a of the tea strainer comes into contact with the upper end so that it does not fall. An annular abutment portion (edge portion) 1e is formed, and the opening 1a is formed above the abutment portion 1e while gradually increasing in diameter. Therefore, when the ring portion 10a is installed in the opening 1a portion, the position of the mesh portion 10a is fixed, and the operating portion 10c protrudes radially outward from the opening 1a. By doing so, it becomes possible to move the net portion 10b containing the tea leaves in the rotational direction and the vertical direction.

Further, regarding the positional relationship between the tea strainer 10 and the temperature sensor 5 installed in the container body, the tip position 5c of the temperature sensor 5 has a height H5 from the surface of the heating element 2 of 15 mm or less, preferably 10 mm or less. and the tea strainer 10 has a lowermost portion (lowermost portion 10b' of the mesh portion 10b) when the ring portion 10a is installed in the opening 1a portion, and is higher than the surface of the heating body 2. It is preferable that the height H6 is positioned in the range of 0 to 10 mm (10 mm or less). Also, when 100 ml of water (a small cup of water) is put into the container, it is preferable that 70% or more of the length of the temperature sensing portion of the temperature sensor 5 is submerged in the water.

In addition, the temperature sensor 5 is placed on the side wall of the container body at a position away from the heating body, for example, on the side wall side of the container body or on the outer peripheral side of the heating body so as not to be affected by the temperature of the heating body 2. It may be installed in a non-contact state. For example, when the temperature sensor 5 is arranged from the side wall 1b of the container or from above, the tip of the temperature sensor (the tip of the temperature measuring part) is 15 mm or less from the surface of the heating element 2, as described above, preferably 13 mm or less, more preferably 10 mm or less, and 150 ml for 1 to 2 servings, and 100 ml of water (or 70 ml of water) for a smaller amount, and the tip of the temperature sensor is immersed in water. It is better to place it in a state of being immersed.

According to the above-described positional relationship between the tea strainer 10 and the temperature sensor 5, when tea leaves that have not absorbed moisture are put into the mesh portion 10b of the tea strainer, the tea leaves gradually absorb moisture and sink. Tea leaves accumulate nearby. Therefore, as shown in FIG. 1, the temperature can be measured in a state where the temperature sensor 5 overlaps the lower region of the net portion 10b in the height direction, and the tea leaves can be efficiently leached. At the same time, it becomes possible to perform the most appropriate temperature control. That is, when the ingredients are leached, the position where the tea leaves gather (near the bottom of the tea strainer) and the position of the temperature sensor are made the same or approximately the same, so that the actual leaching temperature and the temperature detected by the temperature sensor are displayed in the same way. It becomes possible to perform component leaching with high precision. Further, the distance between the maximum inner diameter position in the storage portion and the maximum dimension position of the mesh portion of the tea strainer is preferably in the range of 12 to 22 mm.

Note that the temperature sensor 5 may be detachable from the container 1 . For example, it may be a lid attached to the opening 1a of the container body 1A, or may be installed on the tea strainer 10 or the like. At least one of the temperature sensors 5 may be positioned 15 mm or less, preferably 13 mm or less, and further 10 mm or less from the surface of the heating body. good. Further, the temperature detected by the temperature sensor may be displayed by installing a temperature display section on the outside of the container or on the portion of the handle 9 . Furthermore, it is preferable not to place a heater at the position where the temperature sensor is placed, in order to prevent the influence of the heating temperature of the heater.

When the container 1 is placed at a predetermined position (predetermined position) on the base 50 and a heating instruction is given, the water in the container is heated to a set temperature (target temperature) via the heating element 2. temperature is controlled to maintain that temperature. For this reason, the base 50 has a table 53 that faces the heating element 2 to generate electromagnetic induction, and an inverter that controls the magnetic field of the IH coil installed in the table 53 (an inverter that supplies power to be applied to the IH coil). A heating temperature management means (see FIG. 4) 60 that controls the circuit), an operation panel 90 that specifies the set temperature that is the target temperature of the water in the storage part and has a display part 91 that displays the temperature of the water, The heating temperature control means 60 controls the temperature of the water in the container based on the temperature signal detected by the temperature sensor 5 according to a predetermined program.

The table 53 has a substantially truncated cone shape, and the container body 1A is placed on the table 53 so as to cover the cover member 7 portion. That is, the container 1 can be installed at a predetermined position so as to cover the table 53 of the base 50. In this state, the heating element 2 of the container is positioned in contact with the surface of the table 53, and the heating element 2 is positioned. is induction-heated by an IH coil provided in the table 53 . In this case, since the table 53 has a substantially truncated cone shape, a gap (preferably about 10 mm) is formed between the table 53 and the upper end side of the cover member 7, and the lead 5a of the temperature sensor 5 is formed in this part. can be arranged, and the container can be easily installed on the base. In addition, since the container 1 and the base 50 are mounted in a non-slip manner in the horizontal direction due to the concave-convex relationship, they can be stably mounted.

FIG. 4 is a block diagram showing one configuration example of the heating temperature control means 60 for controlling the temperature of the water in the container 1. As shown in FIG.
The heating temperature control means 60 incorporated in the base 50 includes a power supply unit 61 that converts power supplied from a general household AC power supply into a DC power supply, and a heating element driving unit that supplies the power from the power supply unit 61 to the heating element 2. 63 (including an inverter circuit, a control circuit for driving the inverter circuit, etc.), a control unit 65 for controlling the heating element driving unit 63 according to a predetermined operation program, a ROM 66 storing the operation program, and an operation panel 90. A RAM 67 for temporarily storing various kinds of information for executing program processing, a timer 68, and the like are provided.

The operation panel 90 is installed on the side surface of the base 50, and includes at least a display section 91 that displays the current water temperature, and an input section (operation section) through which a user inputs (operates) a target temperature and the like. 92. The operation unit 92 can be configured, for example, as a touch panel on which various types of information are displayed, or can be configured as operation buttons. In addition, the display unit 91 can display a count-up display or a count-down display for the component leaching time.

Note that the functions of the operation panel 90 (mainly functions as an operation unit and a display unit) may be performed by an operation member other than the base 50. FIG. For example, a transmission/reception unit (communication unit) is incorporated in the base 50, and an existing communication network such as WiFi and Bluetooth (registered trademark) is used to exchange operation signals and An information signal may be transmitted and received to enable external operation. That is, the mobile terminal owned by the user may be provided with functions as an operation unit and a display unit, or may be provided with a function as an informing means (sound, light, vibration, etc.) for informing the extraction time of the components of the tea leaves. .

The heating temperature control method of the present invention is characterized in that the water contained in the container is warmed to accurately reach the target temperature and that the target temperature is maintained with high precision. In addition, the amount of water stored in the storage unit varies depending on the number of people who drink tea, and the heating time varies accordingly.
The heating temperature control method in this embodiment will be described below.

In this embodiment, the temperature of the water is accurately controlled (temperature management) regardless of the amount of water in the container. Specifically, such a control method will be described with reference to FIG.
FIG. 5 is a graph showing changes in temperature over time when water is heated with constant heating power, with the horizontal axis representing the heating time by the heater 2 and the vertical axis representing the temperature detected by the temperature sensor 5. . In this case, with 100 cc of water, the change in temperature over time becomes steep (slope is large), while the change over time becomes gentler as the amount of water increases (200 cc to 500 cc). Therefore, the amount of water in the container can be detected by detecting the rate of temperature increase per unit time (time-series data of water temperature).

For example, if a table of time-series data of water temperature when heated with constant power is stored as control data in the ROM, the amount of change in the temperature detected by the temperature sensor and the time at that time can be used to control the temperature inside the storage unit. of water can be specified. In addition, the control data includes the amount of water and the target temperature (in FIG. 5, the target temperature is 70° C.) is provided. That is, OFF line information (a control table specifying an OFF line) is stored for each target temperature, and when the actual temperature detected by the temperature sensor 5 reaches the OFF line, the heating current is controlled to be OFF. .

In this embodiment, instead of turning OFF the heating power when the target temperature is reached, the heating is turned OFF so that the target temperature is overshot by the residual heat after the heating power is turned OFF. The heating is turned off at the temperature after subtracting the temperature rise. That is, the heating temperature control means 60 specifies the amount of water from the time-series data of the water temperature after the heating by the heating element 2 starts, and how long the heating is continued with the specified amount of water. Then, whether or not to overshoot the target temperature is specified in consideration of residual heat (heat accumulated in the heater), and the heating is turned off when the time comes.

As for the temperature rise due to the residual heat of the heating element, if the amount of water changes greatly, the temperature rise also changes accordingly. For example, if the amount of water is small, the temperature rise due to residual heat is large, and there is a possibility that the target temperature cannot be managed appropriately. As described above, the temperature rise due to residual heat of the heating element can be accurately controlled to the target temperature regardless of the amount of water by adjusting the timing of turning off the heating according to the amount of water.

In the heating temperature control described above, data on the actual amount of water may be used as the amount of water in the housing. For example, when setting the temperature, the user can input or select the amount of water from the operation panel, or a sensor for detecting the amount of water is provided in the container body. and use the data obtained from this sensor; It is possible to use data obtained by measuring the amount of water after the measurement. If data on the amount of water (the amount of water in the container) is specified in advance, the power supply for heating may be turned off when the actual temperature detected by the temperature sensor 5 reaches the OFF line.

As described above, in the present embodiment, the maximum temperature is slightly higher than the target temperature (+α°C; overshoots the target temperature) in consideration of the drop in temperature after reaching the target temperature. It is controlled to be OFF. For example, in FIG. 5, when 300 cc of water (as described above, specified by the time-series data of water temperature or the actual amount of water) is warmed by setting the target temperature to 70° C., heating Considering the residual heat after turning off the body, the OFF control is performed so that the maximum temperature is 70°C + α°C. This is because if the maximum temperature and the target temperature are matched, the actual temperature immediately falls below the target temperature after the power supply for heating is turned off. This is to allow a certain amount of time. In particular, when the tea strainer is placed in the container, the temperature drops in a short period of time, making it easier to control the temperature at the target temperature compared to control that does not overshoot.

As described above, for the control of heating the water stored in the storage unit to the target temperature, the time-series data of the temperature of the water in the storage unit (actual temperature rise rate/fall rate), or the actual amount of water Accurate temperature control can be achieved by using the data for heating conditions (heating time in consideration of residual heat of the heating element 2) or for ON/OFF timing control of heating.
That is, first heat with full power, calculate the temperature rise due to residual heat when the set temperature is approached, and turn off the heating when the temperature reaches the set temperature or higher (after heating strongly at first, set temperature The temperature of the water is raised from a lower temperature by the residual heat of the heating element, and the amount of heating is adjusted while controlling the temperature to reach the set temperature). As a result, the water can be heated to the target temperature in the shortest possible time regardless of the amount of water in the container.

In addition, the heating OFF control may be performed, for example, by controlling the set temperature from a temperature lower than the set temperature while reducing the heating rate per unit time, or by turning ON/OFF the heating from a temperature lower than the set temperature. It is also possible to manage the set temperature while shortening the ON time. That is, after approaching the set temperature, as described above, the power may be turned off and the set temperature may be set by the residual heat of the heating element, or the heating time may be set for a long or short period and the heating may be performed in stages. Heating may be performed stepwise by adjusting the power (heating rate) applied per unit time, and the heating may be selected from ON/OFF operation, proportional operation, PID operation, and the like.

Further, the following method can be used for managing and controlling the heating temperature of water.
For example, when heating with the same amount of water, if the set temperature is low, the time to reach the target temperature is short, and if the set temperature is high, the time to reach the target temperature is long. Also, when heating at the same set temperature, if the amount of water is small, the time to reach the target temperature is short, and if the amount of water is large, the time to reach the target temperature is long. For this reason, the heating temperature control means heat-controls the heating element so that the temperature rise rate differs between when the set temperature is set low and when the set temperature is set high under the same water amount condition. is preferred.

A specific description will be given with reference to FIG.
Consider the case where the target temperature is 80° C. and 60° C. with the same amount of water. If the heating conditions for the heating element are the same, when the target temperature is 80.degree. C., the time required to reach the target temperature is longer than when the target temperature is 60.degree. Therefore, the heating of the heating element is controlled so that the two temperature rise rates are different. Specifically, the temperature increase rate a1 when the target temperature is set to 80° C. (set high) is the temperature increase rate a1 when the target temperature is set to 60° C. (set low). By controlling the heating of the heating element so that the temperature becomes higher than a2, it is possible to brew tea in substantially the same time regardless of the set temperature.

Such variable control of the heating temperature is preferably performed after the water temperature reaches the initial heating temperature (a stable heating temperature, which is 30 ° C. in FIG. 8). After reaching 30° C., heating control is performed so that the rate of increase differs according to the target temperature. The control table relating to the rate of temperature rise is set in advance for each target temperature for the same amount of water, and is set so that the rate of rise increases as the target temperature increases. In the example shown in FIG. 8, when the target temperature is 80°C, after 30°C, the heating is performed with full power, and the power is turned off when the remaining heat reaches 80°C (overshoot may be allowed). (Temperature rise rate is high), if the target temperature is 60 ℃, control to gradually heat up to 40 ℃ ~ 60 ℃ (temperature rise rate is low), to the user, related to the target temperature It is controlled so that the difference in heating time does not cause discomfort.

According to this kind of heating temperature management control, even if the amount of water is small, it is possible to accurately manage the set temperature. It is possible to brew tea in In other words, the time required to achieve the target temperature is relatively short, on the order of 1 minute to 2 minutes, so that it can be operated with the same feeling.

At the same set temperature, the rate of temperature rise when the amount of water is large may be set to be higher than the rate of temperature rise when the amount of water is small. That is, the control table regarding the rate of temperature rise is set in advance for each amount of water at the same set temperature, and the rate of temperature rise when the amount of water is large is changed to the rate of temperature rise when the amount of water is small. You may set it so that it may become high.

Then, after the water reaches the set temperature (including the temperature that overshoots to some extent) by heating, temperature management control is performed to maintain the target temperature.
As described above, when the heating current is turned off, the temperature reaches the maximum temperature ((70 + α) ° C.) after a certain period of time, and then the temperature drops. Then, the power supply for heating is turned on again for a certain period of time to return the temperature of the water to the maximum temperature ((70+α)° C.).

That is, in the temperature management control of this embodiment, the management range is set within a range of upper and lower widths including the set temperature, and the temperature is maintained and managed after increasing to the upper limit (70 + α) ° C. of the management range. ing.
In this case, the amount of hot water may be used as it is, or a certain amount may be used by pouring out. Since it is possible to grasp the amount of hot water in the part, it is possible to control the ON time (timing from turning ON to turning OFF) from the time-series data. In addition, data during heating can also be used.

As a result, as shown in the graph of FIG. 5, the temperature can be maintained within a predetermined range (target temperature + α°C to target temperature - β°C) near the target temperature even after a period of time has passed since the first heating. Thus, the hot water in the storage section can be maintained at approximately the target temperature. For example, by setting α to 1° C. or 2° C. and β to −1° C. or −2° C., the user can always infuse the tea leaf extract with hot water around 70° C. (68° C. to 72° C.). becomes possible. In particular, the range of temperature control is ±2° C. of set temperature, preferably ±1° C. of set temperature, so that tea can be brewed at a more optimal temperature.

As described above, by setting the temperature higher than the control range (overshooting) at the time of the first heating, it is possible to heat quickly toward the set temperature and put a tea strainer in the container. , even if the temperature drops by adding tea leaves and mixing, it is possible to keep the temperature close to the target temperature.

The control for maintaining and managing the temperature of the water at the set temperature can be performed in the same manner as the control for managing the temperature toward the first set temperature described above. temperature rise rate/fall rate), or the data of the actual amount of water is used for heating conditions when temperature is maintained and controlled, or for accurate temperature control by using it for ON/OFF timing control of heating. Realization is possible.

In the above-described configuration, the heating temperature control means 60 heats the water in the container to the set temperature and continuously (or intermittently) displays the temperature of the water in the container on the display unit 91 while the temperature is controlled. You may display it, and you may display it for every fixed time (second unit). "Continuously" means that the actual water temperature in the container can be displayed without turning ON or OFF after the start of heating. can be used for In addition, the user can accurately grasp time-series changes in the temperature and the maintenance state of the temperature. Since the temperature is continuously displayed in this way, the user can put the unabsorbed tea leaves into the tea strainer at the optimum temperature, and pour the leached plant material or the leached liquid into the container. It is possible to extract tea by separating it to the outside (pouring out the component infusion from the container body). That is, the temperature is kept constant during the process of leaching the components of the plant material, and by continuing to report the time, it is possible to brew delicious tea.

FIG. 6 is a flow chart showing an example of a control flow for executing temperature heating control in accordance with a control program in the control section 65 of the heating temperature management means 60. As shown in FIG.
First, the user operates the operation section 92 of the operation panel 90 to set the target temperature. This target temperature is specified in advance as the temperature at which the most delicious infusion can be achieved depending on the type of tea leaves to be fed and the place of production. Subsequently, it waits for an ON operation (input of a kettle operation signal) (S2).

If there is an ON operation (S2; Yes), the temperature rise rate per unit time is obtained based on the temperature signal detected by the temperature sensor 5 and the time information obtained from the timer (S3). Since the amount of water in the container is specified from this temperature rise rate, the timing of turning off the heating current is determined based on the previously specified OFF line control table and the current detected temperature, as shown in FIG. Set (S4). Then, when the OFF timing comes, the power supply for heating is controlled to be OFF (S5, S6). Due to this turning off of the heating power supply, the water in the container reaches a temperature slightly higher than the target temperature (target temperature +α° C.) after a certain period of time from turning off, and this state is displayed on the display unit 91. be. In this case, a notification means may be installed to notify that the target temperature has been reached.

As the notification means, in addition to numerical display on the display unit 91 installed on the base 50, sound, light, and voice can be used. As will be described later, this notification means has a function of starting time measurement after the user puts unabsorbed tea leaves into the tea strainer 10 and putting the tea leaves into the water of the container, and notifies the component leaching time. have

The notification means can be installed on the base 50 or the container 1. In addition, as described above, a communication unit is incorporated in the base 50, and an existing communication network is used. A notification signal notifying that the target temperature has been reached may be transmitted to the mobile terminal held by the user via the mobile terminal, and the mobile terminal may notify the target temperature by sound, light, voice, vibration, or the like.
After the notification by the notification means is performed, temperature maintenance control is continued (S7). This temperature maintenance control is performed until the switch of the device is turned off regardless of whether tea leaves are put in.

FIG. 7 is a flow chart showing an example of a control flow for maintaining the target temperature in the control section of the heating temperature managing means 60 and the like.
Temperature control in this embodiment is performed within the range of (target temperature+α° C.) to (target temperature−β° C.), as described above. The target temperature is maintained and managed by acquiring the temperature of the hot water in the storage unit by the temperature sensor 5 (S11), and when the temperature drops by a certain temperature (-β ° C.) (S12; Yes), the temperature per unit time until then Get the rate of descent. Since the current amount of water can be specified from this temperature decrease rate, the ON time of the heating energization until reaching (target temperature +α° C.) is specified, and the heating energization is turned ON (S13, S14).

Then, by turning OFF the heating energization when the ON time of the heating energization has passed (S16), the temperature of the hot water in the storage section rises to the above-described (target temperature + α°C) after a certain period of time. After that, it is determined whether or not temperature maintenance is necessary (S17), and if temperature maintenance is necessary (S17; Yes), the process returns to S11 and the same control is repeated again, and if temperature maintenance is not necessary ( S17; No), the target temperature maintenance control flow ends.
Note that the case where temperature maintenance is unnecessary here means, for example, when the temperature detected by the temperature sensor 5 drops, such as when a certain period of time has passed since the temperature maintenance was started, when all the hot water is poured out, For example, when the user turns off the power on the operation panel.

Further, when the IH method is employed as the heating means as in the present embodiment, it is preferable that the heating temperature control means momentarily turn OFF the heating when the temperature is measured by the temperature sensor. This is because the IH method may generate noise during heating, which may affect the temperature sensor (precise temperature measurement may not be possible during heating). In this case, if the heating is turned off, the heating efficiency deteriorates, and it takes a long time to heat to the set temperature, which deteriorates the efficiency.

In the initial stage of heating, the temperature sensor is used less frequently (for example, the temperature is measured once every 2 to 5 seconds), and the temperature sensor is used more frequently in the stage of heating water with the residual heat of the heating element (for example, temperature is measured once per second), and in the stage of controlling the temperature at a predetermined temperature, the frequency of use of the temperature sensor is further increased to balance the usage state and heating state of the temperature sensor per unit time (for example, one second By allocating 0.1 to 0.3 seconds of the time for temperature measurement and the remaining time for heating, it is possible to improve the heating efficiency and take countermeasures against noise.
A noise filter (EMI removal filter) can also be used as a technique for eliminating the influence of noise.

In addition, in the above-described configuration, a notification means (time notification means) such as a timer is provided for notifying the leaching time of the components of the tea leaves. This is because the optimal brewing time is specified in advance depending on the tea leaves to be put in, so after the user actually puts the tea leaves into the tea strainer 10, the notification means is turned on to notify the predetermined time. By keeping the tea leaves, it is possible to obtain a more optimal infusion state of the tea leaves. In this case, it is preferable that the notification means continuously display the elapsed time. can be

Such time notification means may be provided on the base 50 or the container 1, thereby making it easier to brew delicious tea. As for the notification means, similarly to the notification means at the time of heating described above, in addition to numerical display on the display unit 91, it is possible to give a notification by sound, light, or voice, or to make it visible. (Wireless, WiFi, etc.), it is possible to install it in any position, such as a mobile terminal such as a smartphone. Therefore, the user can separate the tea leaves out of the container by the separating means when the ingredient leaching time comes.

According to the above-described teapot, after water is stored in the container, each tea leaf can be quickly heated to the optimum temperature, and the tea leaves can be heated at a stable temperature within the control range while checking the temperature of the water. Ingredients can be leached, and the temperature of the heated water is controlled in anticipation of the temperature drop condition at the time of putting tea leaves in by controlled overshoot, so that the ingredients are leached at a stable temperature within the control range. can be done. In addition, regarding the ingredient leaching time, there is an optimum time depending on the tea leaves, and since this ingredient leaching time is notified by the notification means, the user can keep the water in the storage part at an optimum temperature. The temperature of the tea leaves is controlled even after the tea leaves are added, and furthermore, the notification means notifies the optimum component leaching state, so that even without a skilled technique, the optimum conditions for the tea leaves can be obtained. You can brew tea in

In this case, the leaching state (color and turbidity) of the tea leaves can be visually recognized through the viewing portion of the container, so it is easy to intuitively grasp the astringent state (dark state) and the mild state (light state). Therefore, it is also possible to infuse the extract from the tea leaves in the desired state of the user. In addition, when visually recognizing tea leaves through the visual recognition part, the temperature, time, and strength of the water can be grasped at the same time by arranging the arrangement so that the temperature of the water, the time of component leaching, and the state of component leaching can be viewed from the same direction at the same time. It becomes possible to

In addition, in the configuration of the teapot described above, the tea strainer 10, which is the separation means, is provided with an operation portion for moving the relative position of the water (hot water) in the storage portion of the container and the tea leaves in the rotational direction and the vertical direction. It is possible to promote the leaching of In this case, if the tea leaves come into intense contact with each other, sediment may be generated or an unpleasant taste may be produced. Preferably, the water and tea leaves in the container are agitated in the circumferential direction as much as possible.

As described above, by providing the operation portion 10c projecting radially outward from the edge of the opening 1a of the container body, this portion can be easily grasped, and by rotating the operation portion 10c, the container can be accommodated. It becomes possible to move the relative positions of the water in the part and the tea leaves along the circumferential direction. In addition, by pinching and moving the operating portion 10c in the vertical direction, the relative positions of the water in the storage portion and the tea leaves can be moved in the vertical direction. The operation part 10c is preferably made of a high-strength member that does not cause breakage or defects even when the tip is gripped while the container is filled with 250 ml of water and moved up and down and rotated.

Regarding the separating means that allows the tea leaves to be separated from the heated water to the outside of the container, instead of using a tea strainer as in this embodiment, if you want to brew tea in a tea bag, it is configured in a rod shape. It is possible to For example, as shown in FIG. 13, the separation means can be configured as a stirring rod 110, which includes a rod-shaped main body 110a, a grip portion 111 provided at one end of the main body 110a, and a handle 111 provided at the other end of the main body 110a. , and a holding portion 112 capable of holding a tea bag. The clamping portion 112 is urged so that the tip side thereof is closed by a spring member 113, and the end of the string of the tea bag can be clamped on the flat portion 115 at the tip.

In such a configuration, by rotating the stirring rod 110 along the opening of the container or moving it up and down, the relative positions of water and tea leaves are changed, and the brewing state is visually confirmed, as in the tea strainer 10 described above. It is possible to brew tea while doing so. In this case, by forming the tip portion 112a of the holding portion 112 in a curved shape, it is possible to reduce the contact with the container.

As a method for moving the relative positions of the water and the tea leaves described above, a configuration in which the water in the container is moved in the circumferential direction by means of a screw may be employed. Such screws can be placed in the tea strainer or in the peripheral portion of the bottom of the container. Alternatively, a stirrer is installed at the bottom of the container, a magnetic stirrer is arranged at the base or the lower part (central part) of the container, and the stirrer is rotated by this magnetic stirrer to rotate the water in the circumferential direction. can be

FIG. 9 is a diagram showing a second embodiment of a teapot.
In the present invention, the method of heating the water contained in the container 1 is not limited to the above-described IH method, and for example, a heater method can be used. Since the heater system is also generally known, a detailed description of the structure will be omitted. and an electrical connection terminal (receiving side terminal) 2c is provided in the central portion thereof.

Further, in this system, as is well known, an electrical connection terminal (insertion side terminal) 70 that engages with the receiving side terminal 2c is disposed at a central position on the base 50 side, and the container 1 is mounted as a base. By setting it at a predetermined position on the table 50, the electrical connection terminals 2c and 70 are connected, and the heater 2B heats the heating element 2A, making it possible to heat the water in the housing.
In this method, it is preferable to provide a waterproof structure (sealing structure using coating, tape, etc.) for the wiring portion (current-carrying portion) of the container 1, especially the exposed metal portion, so that the container can be washed with water. becomes possible.

As described above, the method of heating water is not limited to a special structure, and various modifications are possible, and the above-described heating temperature control means can be applied as it is. Moreover, it is preferable that the heating body is heated by directly contacting the water. For example, the bottom of the container may be made of a glass material, and the heating element may be formed integrally with the glass material. Moreover, you may make it contact indirectly and make it warm.

In the teapot of the embodiment described above, it is preferable to provide a waterless heating preventing means for preventing heating when the container 1 contains no water. This waterless heating prevention means may be configured to notify the absence of water or maintain the heating OFF state when there is no water in the container 1 . For example, it is preferable to provide the above container with detection means for preventing empty heating, and a sensor for detecting the presence or absence of water in the container or a device for detecting the presence or absence of water using an image may be used. The sensor that senses the presence or absence of water does not turn off when the heater reaches a certain temperature, but rather notifies that there is no water, so that empty heating can be reliably prevented. Moreover, such a sensor is preferably arranged together with the above-described temperature sensor 5 as a set, but may be arranged at separate positions. In particular, since the presence or absence of water is detected, it should be installed near the bottom of the container (at a height of 15 mm or less from the bottom, preferably at a height of 10 mm or less). Furthermore, when there is no water in the container when the heating of the container is turned on, it is preferable to notify that the container will be boiled dry while the heating is turned off by flashing lights, character display, voice, etc.

In this way, by providing waterless heating prevention means, not only can it prevent empty heating (fire prevention) and breakage of the container, but also discoloration of the heating element and burning of tea scum can be prevented, and the component leaching state (color and It becomes possible to improve the visibility of the turbid state).

Moreover, it is preferable that the teapot of the above-described embodiment has a lid that closes the opening 1a of the container 1 shown in FIG. As shown in FIG. 14, the lid body 120 includes a substantially circular dome-side body 120a having a pair of oval openings 121 formed on the upper surface side, and an annular recess provided on the back side of the body 120a. A mounting portion 121 having a place (receiving portion) 121a is provided.

The mounting portion 121 is formed to have a size that can be fitted into the opening 1a of the container 1. For example, by forming the mounting portion 121 from a flexible member such as silicon, it is possible to prevent noise from being generated. It is possible to prevent slipping on the container. Also, as shown in FIG. 14(b), by turning the lid 120 upside down, it is possible to place the net of the tea strainer 10 or tea waste in the recess 121a. It can be used during the waiting time for the second and third infusions.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and can be modified in various ways.
For example, the concave-convex engagement between the lower part of the container (heating body) and the base (table) (convex-convex relationship between the container and the base) may be either convex or concave. Moreover, when heating the water accommodated in the accommodation part, you may arrange|position the empty heating sensor which prevents empty heating. Alternatively, an LED or the like may be used to notify the heating time and the temperature control time with different displays. Furthermore, in the voice notification, not only sound but also words may be used for notification.
Moreover, with respect to the above-described second embodiment, all the configurations of the first embodiment can be arbitrarily combined as long as there is no contradiction.

1 container 1A container main body 1B accommodating portion 1a opening 1b side wall (visible portion)
1c spout 2 heating element 5 temperature sensor 8 heat insulating means 10 tea strainer 50 base 60 heating temperature control means 90 operation panel 100 teapot 110 stirring rod 120 lid

Claims (4)

A storage part capable of storing water through an opening, a visual recognition part capable of visually recognizing the turbidity of water in a state in which components of the plant material are leached in the storage part, and a heating element directly heating the water in the storage part. a container comprising a
a base comprising heating temperature control means for heating the water in the container to a set temperature while the container is placed at a predetermined position, and for controlling the temperature at the set temperature;
a display unit for displaying the temperature of the water in the storage part during the step of heating the water in the storage part to a set temperature by the heating temperature control means and exuding the component in the storage part;
a notification means for notifying a component leaching time for the component of the plant material to be leached after the plant material that has not absorbed water is put into the water that is temperature-controlled at a set temperature in the storage unit;
separating means for separating the plant material from the heated water to the outside of the container and for moving the relative positions of the heated water and the plant material in rotational and vertical directions;
has
The heating temperature control means is arranged so that the temperature rise rate differs between when the set temperature is set low and when the set temperature is set high under the condition of the same amount of water, until the water temperature reaches the set temperature. A teapot characterized by controlling the heating of the heating element . The container includes a temperature sensor capable of detecting the temperature of the water contained therein,
The separating means comprises a tea strainer that can be installed in the opening and has a mesh portion that holds the plant material in a state of being immersed in water controlled at a set temperature,
The temperature sensor is arranged such that its tip position is positioned above the lowest position of the mesh portion with the tea strainer installed in the opening and is 15 mm or less from the surface of the heating body. The teapot according to claim 1, characterized by: When the water in the housing is heated to a set temperature, the heating temperature control means determines that the maximum temperature reached by the residual heat of the heater is higher than the set temperature, based on the time-series data of the water temperature or the data of the amount of water. 3. The teapot according to claim 1 or 2, wherein the heating of the heating element is controlled to be OFF when the temperature of the teapot reaches a slightly higher temperature. A method for leaching components of a plant material using a teapot for leaching the components of the plant material by controlling the temperature of water contained in a container,
a temperature control step of heating the water contained in the container to a set temperature and maintaining and managing the set temperature;
A component that puts unabsorbed plant material into hot water that is maintained and controlled at the above-mentioned set temperature, leaches the components of the plant material, and separates the leached plant material or the component leaching liquid out of the container. a leaching step;
a notification step of continuously notifying the component leaching time during the component leaching step;
has
The temperature control step is characterized in that the heating state until heating to the set temperature is controlled by at least one of the following (1) and (2) depending on the amount of water contained in the container. A method of extracting ingredients from plant materials using a teapot.
(1) At the same set temperature, the rate of temperature rise when the amount of water is large should be higher than the rate of temperature rise when the amount of water is small.
(2) For the same amount of water, the rate of temperature rise when the set temperature is high should be higher than the rate of temperature rise when the set temperature is low.

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