JP7217494B2 - beverage production equipment - Google Patents

Description

The present invention relates to technology for producing beverages.

Beverage manufacturing apparatuses for manufacturing coffee beverages and the like have been proposed (for example, Patent Documents 1 to 4).

JP-A-05-081544 Japanese Patent Application Laid-Open No. 2003-024703 JP 2013-66697 A JP-A-09-91534

However, there is room for improvement in terms of the manufacturing operation corresponding to the surrounding conditions of the conventional beverage manufacturing apparatus.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a beverage manufacturing apparatus characterized by control of beverage manufacturing operations.

According to the invention,
A beverage production apparatus for producing a beverage,
a control means for controlling the beverage production operation;
Acquiring means for acquiring environmental information indicating the surrounding situation of the beverage manufacturing apparatus,
The control means controls the manufacturing operation based on the environmental information acquired by the acquisition means ,
The beverage manufacturing device further includes:
a taste sensor for measuring the taste of the beverage;
a management means for managing the environmental information, the control content of the manufacturing operation based on the environmental information, and the measurement result of the taste sensor in association with each other;
When the manufacturing operation based on the environmental information is performed, the management means obtains measurement results of the beverage manufactured by the manufacturing operation by the taste sensor, and obtains the obtained measurement result and the manufacturing It is managed by associating with the control contents of the operation,
There is provided a beverage manufacturing apparatus characterized by:

ADVANTAGE OF THE INVENTION According to this invention, the beverage manufacturing apparatus characterized by control of the manufacturing operation of a beverage can be provided.

The external view of a beverage manufacturing apparatus. FIG. 2 is a partial front view of the beverage manufacturing apparatus of FIG. 1; Figure 1 is a schematic diagram of the function of the beverage production apparatus. FIG. 2 is a partially broken perspective view of the separation device; 3 is a perspective view of the drive unit and extraction container; FIG. 6 shows the closed and open states of the brewing container of FIG. 5; FIG. The front view which shows the structure of a part of upper unit and lower unit. FIG. 8 is a longitudinal sectional view of FIG. 7; Schematic diagram of the central unit. FIG. 2 is a block diagram of a control device of the beverage manufacturing apparatus of FIG. 1; 4A and 4B are flowcharts showing an example of control executed by a control device; FIG. 2 is a block diagram showing an example of sensors and information provided in the control device; 4 is a flowchart showing an example of control executed by a control device; 4A and 4B are flowcharts showing an example of control executed by a control device; 4A and 4B are flowcharts showing an example of control executed by a control device; 4 is a flowchart showing an example of control executed by a control device; 4 is a flowchart showing manufacturing history information; 3A is a block diagram showing an example of a sensor included in the control device, and FIG. 3B is a flowchart showing an example of control executed by the control device; FIG. 4 is a flowchart showing an example of control executed by a control device; (A) and (B) are diagrams showing examples of data for each consumer.

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

<First embodiment>
<1. Overview of Beverage Production Equipment>
FIG. 1 is an external view of a beverage manufacturing apparatus 1. FIG. The beverage production apparatus 1 of this embodiment is an apparatus for automatically producing a coffee beverage from roasted coffee beans and liquid (here, water), and can produce a cup of coffee beverage per one production operation. . Roasted coffee beans as a raw material can be accommodated in the canister 40 . A cup placing portion 110 is provided in the lower portion of the beverage manufacturing apparatus 1, and the manufactured coffee beverage is poured into the cup from the pouring portion 10c.

Beverage production apparatus 1 includes a housing 100 that forms its exterior and encloses internal mechanisms. The housing 100 is roughly divided into a main body portion 101 and a cover portion 102 that covers part of the front surface and part of the side surface of the beverage manufacturing apparatus 1 . An information display device 12 is provided on the cover portion 102 . In the case of this embodiment, the information display device 12 is a touch-panel display, and can display various types of information as well as receive inputs from the administrator of the device and beverage consumers. The information display device 12 is attached to the cover portion 102 via a moving mechanism 12a, and is vertically movable within a certain range by the moving mechanism 12a.

The cover portion 102 is also provided with a bean inlet 103 and a door 103 a for opening and closing the bean inlet 103 . Roasted coffee beans different from the roasted coffee beans stored in the canister 40 can be thrown into the bean inlet 103 by opening the opening/closing door 103 . This makes it possible to provide a special cup to the beverage consumer.

In this embodiment, the cover portion 102 is made of a translucent material such as acrylic or glass, and constitutes a transparent cover whose entirety is a transmissive portion. Therefore, the inner mechanism covered with the cover portion 102 can be visually recognized from the outside. In the case of this embodiment, a portion of the production section that produces coffee beverages is visible through the cover section 102 . In this embodiment, the main body 101 is entirely non-transmissive, making it difficult to see the inside from the outside.

FIG. 2 is a partial front view of the beverage manufacturing apparatus 1, showing a part of the production section visible to the user when the beverage manufacturing apparatus 1 is viewed from the front. The cover part 102 and the information display device 12 are illustrated by imaginary lines.

A housing 100 in the front portion of the beverage manufacturing apparatus 1 has a double structure including a main body portion 101 and a cover portion 102 on the outside (front side) thereof. A part of the mechanism of the manufacturing department is arranged between the main body part 101 and the cover part 12 in the front-rear direction, and can be visually recognized by the user through the cover part 102 .

In the case of this embodiment, part of the mechanisms of the manufacturing department that can be visually recognized by the user through the cover part 102 are the collecting transport part 42, the grinders 5A and 5B, the separation device 6, the extraction container 9, and the like, which will be described later. A rectangular recess 101a recessed inward is formed in the front portion of the main body 101, and the extraction container 9 and the like are positioned in the recess 101a inward.

Since these mechanisms can be visually recognized from the outside through the cover portion 102, it may be easier for the administrator to inspect and confirm the operation. In addition, beverage consumers may be able to enjoy the coffee beverage manufacturing process.

The right end of the cover portion 102 is supported by the main body portion 101 via a hinge 102a so that it can be opened and closed horizontally. An engaging portion 102b is provided at the left end of the cover portion 102 to keep the body portion 101 and the cover portion 102 closed. The engaging portion 102b is, for example, a combination of magnet and iron. By opening the cover section 102, the manager can inspect a part of the above-described manufacturing section inside.

In the case of the present embodiment, the cover portion 102 is of a horizontal opening type, but it may be of a vertical opening type (vertical opening type) or of a sliding type. Also, the cover portion 102 may be configured such that it cannot be opened and closed.

FIG. 3 is a schematic diagram of the functions of the beverage production apparatus 1. As shown in FIG. The beverage manufacturing apparatus 1 includes a bean processing apparatus 2 and an extraction apparatus 3 as a coffee beverage manufacturing unit.

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

<2. Fluid Supply Unit and Switching Unit>
The configurations of the fluid supply unit 7 and the switching unit 10 will be described with reference to FIG. First, the fluid supply unit 7 will be described. The fluid supply unit 7 supplies hot water to the extraction container 9, controls the pressure inside the extraction container 9, and the like. In this document, when atmospheric pressure is indicated by numbers, it means absolute pressure unless otherwise specified, and gauge pressure is atmospheric pressure with atmospheric pressure being 0 atmospheric pressure. Atmospheric pressure refers to the atmospheric pressure around the extraction vessel 9 or the atmospheric pressure of the beverage production apparatus. It is the standard atmospheric pressure (1013.25 hPa) at 0m above sea level of the International Standard Atmosphere (= ``International Standard Atmosphere'' [[abbreviation] ISA]) established in 1976 by the Aviation Organization [[abbreviation] ICAO]).

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

The fluid supply unit 7 includes a compressor 70 as a source of pressurization. Compressor 70 compresses and delivers atmospheric air. The compressor 70 is driven by, for example, a motor (not shown) as a drive source. Compressed air delivered from the compressor 70 is supplied to a reserve tank (accumulator) 71 via a check valve 71a. The air pressure in the reserve tank 71 is monitored by a pressure sensor 71b, and the compressor 70 is driven so as to maintain a predetermined air pressure (7 atmospheres (6 atmospheres in gauge pressure) in this embodiment). The reserve tank 71 is provided with a drain 71c for draining water so that water generated by the compressed air can be drained.

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

The water tank 72 is also provided with a water level sensor 72c. A water level sensor 72 c detects the water level of hot water in the water tank 72 . Water is supplied to the water tank 72 when the water level sensor 72c detects that the water level has fallen below a predetermined level. In the case of this embodiment, tap water is supplied via a water purifier (not shown). A solenoid valve 72d is provided in the middle of the pipe L2 from the water purifier. When the water level sensor 72c detects a drop in the water level, the solenoid valve 72d is opened to supply water. The valve 72d is closed to shut off the water supply. Thus, the hot water in the water tank 72 is maintained at a constant water level. The water tank 72 may be supplied with water each time the hot water used for making one coffee beverage is discharged.

The water tank 72 is also provided with a pressure sensor 72g. A pressure sensor 72 g detects the air pressure inside the water tank 72 . Air pressure in the reserve tank 71 is supplied to the water tank 72 via a pressure regulating valve 72e and an electromagnetic valve 72f. The pressure regulating valve 72e reduces the pressure supplied from the reserve tank 71 to a predetermined pressure. In the case of this embodiment, the pressure is reduced to 3 atmospheres (2 atmospheres in gauge pressure). The solenoid valve 72f switches between supplying and blocking the air pressure adjusted by the pressure adjusting valve 72e to the water tank 72 . The electromagnetic valve 72f is controlled to open and close so that the pressure inside the water tank 72 is maintained at 3 atm except when tap water is supplied to the water tank 72 . When tap water is supplied to the water tank 72, the pressure in the water tank 72 is set lower than the water pressure of the tap water by the solenoid valve 72h so that the water tank 72 is smoothly replenished with tap water. Reduce the pressure to (eg, less than 2.5 atmospheres). The solenoid valve 72h switches whether to open the water tank 72 to the atmosphere or not, and when the pressure is reduced, the water tank 72 is opened to the atmosphere. In addition, when the pressure inside the water tank 72 exceeds 3 atm, the solenoid valve 72h releases the inside of the water tank 72 to the atmosphere except when tap water is supplied to the water tank 72, and the inside of the water tank 72 is reduced to 3 atm. maintain.

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

The air pressure in the reserve tank 71 is also supplied to the extraction vessel 9 via a pressure regulating valve 73a and an electromagnetic valve 73b. The pressure regulating valve 73a reduces the pressure supplied from the reserve tank 71 to a predetermined pressure. In the case of this embodiment, the pressure is reduced to 5 atmospheres (4 atmospheres in gauge pressure). The electromagnetic valve 73b switches between supplying and blocking the pressure adjusted by the pressure adjusting valve 73a to the extraction vessel 9. As shown in FIG. The pressure inside the extraction container 9 is detected by a pressure sensor 73d. When the inside of the extraction container 9 is pressurized, the electromagnetic valve 73b is opened based on the detection result of the pressure sensor 73d, and the inside of the extraction container 9 is pressurized to a predetermined atmospheric pressure (in this embodiment, a maximum of 5 atmospheres (4 atmospheres in gauge pressure). )). The pressure inside the extraction container 9 can be reduced by the electromagnetic valve 73c. The electromagnetic valve 73c switches whether to release the inside of the extraction container 9 to the atmosphere, and releases the inside of the extraction container 9 to the atmosphere when the pressure is abnormal (for example, when the inside of the extraction container 9 exceeds 5 atmospheres).

After the production of one coffee beverage is finished, in the case of this embodiment, the inside of the extraction container 9 is washed with tap water. The electromagnetic valve 73f is opened during cleaning to supply tap water to the extraction vessel 9. As shown in FIG.

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

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

<3-1. Storage device>
The storage device 4 includes a plurality of canisters 40 in which roasted coffee beans are stored. In this embodiment, three canisters 40 are provided. The canister 40 includes a cylindrical main body 40a for containing roasted coffee beans and a handle 40b provided on the main body 40a, and is detachably attached to the beverage manufacturing apparatus 1. As shown in FIG.

Each canister 40 may contain different types of roasted coffee beans so that the type of roasted coffee beans used to produce the coffee beverage can be selected by operating the information display device 12 . Different kinds of roasted coffee beans are, for example, roasted coffee beans of different coffee bean varieties. The roasted coffee beans of different types are coffee beans of the same variety, but may be roasted coffee beans of different roasting degrees. Moreover, the roasted coffee beans of different types may be roasted coffee beans of different types and degrees of roasting. Also, at least one of the three canisters 40 may contain roasted coffee beans in which roasted coffee beans of a plurality of varieties are mixed. In this case, the roasted coffee beans of each variety may have the same degree of roasting.

In addition, although a plurality of canisters 40 are provided in the present embodiment, a configuration in which only one canister 40 is provided may be employed. Also, when a plurality of canisters 40 are provided, the same kind of roasted coffee beans may be accommodated in all or a plurality of canisters 40 .

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

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

A guide portion 42 a is formed at a position corresponding to the bean input port 103 in the aggregate transport portion 42 . The guide portion 42a forms a passage for guiding the roasted coffee beans introduced from the bean inlet 103 to the grinding device 5 (particularly the grinder 5A). As a result, coffee beverages made from roasted coffee beans fed from the bean feeding port 103 can be produced in addition to the roasted coffee beans housed in the canister 40. - 特許庁

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

The grinders 5A and 5B differ in grain size for grinding beans. The grinder 5A is a grinder for coarse grinding, and the grinder 5B is a grinder for fine grinding. Each of the grinders 5A and 5B is an electric grinder, and includes a motor as a driving source and a rotating blade driven by the motor. The size (particle size) of the roasted coffee beans to be pulverized can be changed by changing the rotation speed of the rotary blade.

The separating device 6 is a mechanism for separating unnecessary substances from the ground beans. Separating device 6 includes passage 63a arranged between grinders 5A and 5B. The passage portion 63a is a hollow body forming a separation chamber through which ground beans freely falling from the grinder 5A pass. The passage portion 63a is connected to a passage portion 63b extending in a direction (horizontal direction in this embodiment) that intersects the passing direction of the ground beans (vertical direction in this embodiment). The suction unit 60 is connected to the portion 63b. Light objects such as chaff and fine powder are sucked by the suction unit 60 sucking the air in the passage portion 63a. This allows the unwanted matter to be separated from the ground beans.

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

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

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

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

In the case of this embodiment, the lower portion 62 is made of a translucent material such as acrylic or glass, and constitutes a transparent container whose entirety is a transmissive portion. A lower portion 62 is a portion covered with a cover portion 102 (FIG. 2). A manager or a consumer of the beverage can see the unwanted matter D accumulated in the lower portion 62 through the cover portion 102 and the peripheral wall of the lower portion 62 . It may be easier for the administrator to confirm the cleaning timing of the lower portion 62, and for the consumer of the beverage, it is possible to visually confirm that the unnecessary matter D has been removed, which increases expectations for the quality of the coffee beverage being produced. Sometimes.

Thus, in this embodiment, the roasted coffee beans supplied from the storage device 4 are first coarsely ground by the grinder 5A, and when the coarsely ground beans pass through the passage portion 63a, the separation device 6 separates unwanted substances from them. are separated. The coarsely ground beans from which unnecessary matter has been separated are finely ground by the grinder 5B. The wastes separated by the separation device 6 are typically chaff and fine powder. These can reduce the taste of the coffee beverage, and removing chaff and the like from the ground beans can improve the quality of the coffee beverage.

Grinding of roasted coffee beans may be in one grinder (single stage grinding). However, as in the present embodiment, two-stage grinding by the two grinders 5A and 5B makes it easier for the ground beans to have a uniform particle size, and the extraction degree of the coffee liquid can be made constant. During grinding of beans, heat may be generated due to friction between the cutter and the beans. The two-stage pulverization can suppress heat generation due to friction during pulverization and prevent deterioration of the ground beans (for example, loss of flavor).

In addition, by going through the stages of coarse grinding → separation of unnecessary substances → fine grinding, when separating unnecessary substances such as chaff, it is possible to increase the mass difference between the unnecessary substances and the ground beans (required parts). This can improve the separation efficiency of unnecessary substances, and can prevent ground beans (required portions) from being separated as unnecessary substances. In addition, the heat generation of the ground beans can be suppressed by the air cooling by interposing the unnecessary matter separation processing using air suction between the coarse grinding and the fine grinding.

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

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

The extraction container 9 is a chamber containing a container body 90 and a lid unit 91 . The extraction container 9 may be called a chamber. The central unit 8B includes an arm member 820 that detachably holds the container body 90. As shown in FIG. Arm member 820 includes a holding member 820a and a pair of shaft members 820b spaced apart from each other in the left and right direction. The holding member 820a is an elastic member such as resin formed in a C-shaped clip, and holds the container body 90 by its elastic force. The holding member 82a holds the left and right side portions of the container body 90, and the front side of the container body 90 is exposed. This makes it easier to visually recognize the inside of the container body 90 when viewed from the front.

The container main body 90 is attached to and detached from the holding member 820a by manual operation, and the container main body 90 is attached to the holding member 820a by pressing the container main body 90 forward and backward against the holding member 820a. Further, the container main body 90 can be separated from the holding member 820a by pulling the container main body 90 forward from the holding member 820a.

Each of the pair of shaft members 820b is a rod extending in the front-rear direction, and is a member that supports the holding member 820a. Although the number of shaft members 820b is two in this embodiment, the number may be one or three or more. The holding member 820a is fixed to the front ends of the pair of shaft members 820b. The pair of shaft members 82b are moved forward and backward by a mechanism to be described later, whereby the holding member 820a is moved forward and backward, and the container body 90 can be translated forward and backward. The central unit 8B is also capable of rotating the extraction container 9 upside down, as will be described later.

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

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

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

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

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

In the case of this embodiment, the main body member 900 is made of a translucent material such as acrylic or glass, and constitutes a transparent container whose entirety is a transmissive portion. A manager or a consumer of the beverage can see the extraction state of the coffee beverage in the container body 90 through the cover portion 102 and the body member 900 of the container body 90 . For the manager, it may be easy to check the extraction operation, and for the consumer of the beverage, it may be possible to enjoy the extraction situation.

A convex portion 901c is provided in the central portion of the bottom member 901, and the convex portion 901c has a communication hole that communicates the inside of the container body 90 with the outside and a valve (valve 903 in FIG. 8) that opens and closes the communication hole. is provided. The communication hole is used for discharging waste liquid and residue when cleaning the inside of the container body 90 . A sealing member 908 is provided on the convex portion 901c, and the sealing member 908 is a member for maintaining airtightness between the upper unit 8A or the lower unit 8C and the bottom member 901. As shown in FIG.

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

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

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

The support member 800 is fixed so as not to change its relative position to the frame F, and accommodates the holding member 801 . The support member 800 also includes a communicating portion 800a that allows the inside of the support member 800 to communicate with the pipe L3. Hot water, tap water, and air pressure supplied from pipe L3 are introduced into support member 800 via communicating portion 800a.

The holding member 801 is a member capable of detachably holding the lid unit 91 . The holding member 801 has a cylindrical space into which the protrusion 911d of the lid unit 91 or the protrusion 901c of the bottom member 901 is inserted, and has a mechanism for detachably holding them. This mechanism is, for example, a snap ring mechanism, which engages with a certain pressing force and disengages with a certain separating force. Hot water, tap water, and air pressure supplied from the pipe L3 can be supplied into the extraction vessel 9 via the communicating portion 800a and the communicating hole 801a of the holding member 801. FIG.

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

A top portion of the holding member 801 is fixed to the lower end portion of the lifting shaft 802 . The holding member 801 slides in the vertical direction by raising and lowering the elevating shaft 802, so that the holding member 801 can be attached to and separated from the projections 911d and 901c. Also, the lid unit 91 can be opened and closed with respect to the container body 90 .

A screw 802a that constitutes a lead screw mechanism is formed on the outer peripheral surface of the lifting shaft 802 . A nut 804b is screwed onto the screw 802a. The upper unit 8A has a motor 804a, and the nut 804b is rotated on the spot (without moving up and down) by the driving force of the motor 804a. The elevation shaft 802 is raised and lowered by the rotation of the nut 804b.

The elevating shaft 802 is a tubular shaft having a through hole in its central axis, and the probe 803 is inserted into the through hole so as to be vertically slidable. The probe 803 penetrates the top portion of the holding member 801 in an air-tight manner in the vertical direction, and is vertically movable with respect to the supporting member 800 and the holding member 801 .

The probe 803 is an operator for opening and closing the valves 913 and 903 provided inside the convex portions 911d and 901c. It can be changed from an open state to a closed state (by the action of a return spring, not shown).

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

The lower unit 8C includes an operation unit 81C. The operation unit 81C has a configuration in which the operation unit 81A is vertically inverted, and performs opening and closing operations of the valves 913 and 903 provided inside the convex portions 911d and 901c. Although the operation unit 81C is also configured to be able to open and close the lid unit 91, the operation unit 81C is not used for opening and closing the lid unit 91 in this embodiment.

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

The supporting member 810 is fixed so as not to change its relative position to the frame F, and accommodates the holding member 811 . The support member 810 also includes a communicating portion 810a that allows communication between the switching valve 10a of the switching unit 10 and the inside of the support member 810 . The coffee beverage, tap water, and residue of ground beans in the container body 90 are introduced into the switching valve 10a through the communicating portion 810a.

The holding member 811 has a cylindrical space into which the projection 911d of the lid unit 91 or the projection 901c of the bottom member 901 is inserted, and has a mechanism for detachably holding them. This mechanism is, for example, a snap ring mechanism, which engages with a certain pressing force and disengages with a certain separating force. The coffee beverage, tap water, and residue of ground beans in the container body 90 are introduced into the switching valve 10a through the communicating portion 810a and the communicating hole 811a of the holding member 811. As shown in FIG.

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

A bottom portion of a holding member 811 is fixed to the lower end portion of the lifting shaft 812 . The holding member 811 slides in the vertical direction by raising and lowering the elevating shaft 812, and the holding member 811 can be attached to and separated from the projections 901c and 911d.

A screw 812 a that constitutes a lead screw mechanism is formed on the outer peripheral surface of the lifting shaft 812 . A nut 814b is screwed onto the screw 812a. The lower unit 8C has a motor 814a, and the nut 814b is rotated on the spot (without moving up and down) by the driving force of the motor 814a. The elevation shaft 812 is raised and lowered by the rotation of the nut 814b.

The elevating shaft 812 is a tubular shaft having a through hole in its central axis, and a probe 813 is inserted into the through hole so as to be vertically slidable. The probe 813 penetrates the bottom of the holding member 811 in an air-tight manner in the vertical direction, and is vertically movable with respect to the supporting member 810 and the holding member 811 .

The probe 813 is an operator for opening and closing the valves 913 and 903 provided inside the convex portions 911d and 901c. It can be changed from an open state to a closed state (by the action of a return spring, not shown).

A screw 813 a that constitutes a lead screw mechanism is formed on the outer peripheral surface of the probe 813 . A nut 815b is screwed onto the screw 813a. The lower unit 8C has a motor 815a, and the nut 815b is provided so as to rotate on the spot (without moving up and down) by the driving force of the motor 815a. Rotation of the nut 815b moves the probe 813 up and down.

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

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

When the pair of gripping members 821a are in the open state, the gripping members 821a are separated from the flange portion 911c and the flange portion 90c, as indicated by the broken lines in the encircled view of FIG. is unlocked with

When the holding member 801 is holding the lid unit 91 and when the holding member 801 is raised from the lowered position to the raised position, the lid unit 91 is lifted from the container body 90 when the pair of gripping members 821a is open. separated. Conversely, when the pair of gripping members 821a is closed, the holding member 801 with respect to the lid unit 91 is released, and only the holding member 801 is raised.

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

The extraction position is a position where the container body 90 can be operated by the operation units 81A and 81C, is coaxial with the probes 803 and 813, and is a position where coffee liquid is extracted. The extraction position is a position on the back side of the bean-throwing-in position. 5, 7 and 8 all show the container body 90 in the extraction position. In this way, by changing the position of the container body 90 for the input of the ground beans, the extraction of the coffee liquid, and the supply of the water, the steam generated during the extraction of the coffee liquid is discharged from the discharge pipe, which is the supply portion of the ground beans. Adherence to 5C can be prevented.

The central unit 8B also includes a mechanism that rotates the support unit 81B around a longitudinal axis 825 using a motor 824 as a drive source. As a result, the posture of the container body 90 (extraction container 9) can be changed from the upright posture (state ST1) with the neck portion 90b on the upper side to the inverted posture (state ST3) with the neck portion 90b on the lower side. While the extraction container 9 is rotating, the locking mechanism 821 keeps the lid unit 91 locked to the container body 90 . The extraction container 9 is turned upside down between the upright posture and the inverted posture. In the inverted posture, the convex portion 911d is positioned at the position of the convex portion 901c in the upright posture. In addition, the convex portion 901c in the inverted posture is positioned at the position of the convex portion 911d in the erect posture. Therefore, in the inverted posture, the operation unit 81A can perform the opening/closing operation for the valve 903, and the operation unit 81C can perform the opening/closing operation for the valve 913. FIG.

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

The control device 11 controls the beverage manufacturing device 1 as a whole. The control device 11 includes a processing section 11a, a storage section 11b and an I/F (interface) section 11c. The processing unit 11a is, for example, a processor such as a CPU. The storage unit 11b is, for example, RAM or ROM. The I/F unit 11c includes an input/output interface for inputting/outputting signals between an external device and the processing unit 11a. The I/F unit 11c also includes a communication interface capable of data communication with the server 16 via the communication network 15 such as the Internet. The server 16 can communicate with a mobile terminal 17 with a touch panel such as a smartphone via a communication network 15. For example, it receives information such as reservations for beverage production and impressions from the mobile terminal 17 of beverage consumers. It is possible.

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

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

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

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

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

In S2, grind processing is performed. Here, roasted coffee beans are ground and the ground beans are put into the container body 90 . First, the lock mechanism 821 is opened, and the holding member 801 is raised to the raised position. The lid unit 91 is held by the holding member 801 and rises together with the holding member 801 . As a result, the lid unit 91 is separated from the container body 90 . The holding member 811 is lowered to the lowered position. The container main body 90 is moved to the bean-throwing-in position. Subsequently, the storage device 4 and the crushing device 5 are operated. As a result, a cup of roasted coffee beans is supplied from the storage device 4 to the grinder 5A. The roasted coffee beans are ground in two stages by the grinders 5A and 5B, and unwanted substances are separated by the separation device 6. - 特許庁Ground beans are put into the container main body 90 .

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

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

In S11, in order to steam the ground beans in the extraction container 9, hot water less than a cup of hot water is poured into the extraction container 9. - 特許庁Here, the solenoid valve 72i is opened and closed for a predetermined time (for example, 500 ms). As a result, hot water is injected into the extraction container 9 from the water tank 72 . After that, the process of S11 is terminated after waiting for a predetermined time (for example, 5000 ms). This process allows the ground beans to be steamed. By steaming the ground beans, the carbon dioxide gas contained in the ground beans can be released, and the subsequent extraction effect can be enhanced.

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

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

Subsequently, this state is maintained for a predetermined time (for example, 7000 ms) and immersion type coffee liquid extraction is performed (S14). As a result, coffee liquid is extracted by immersion method under high temperature and high pressure. The following effects can be expected from immersion extraction under high temperature and pressure. First, the high pressure makes it easier for the hot water to permeate the inside of the ground beans, thereby promoting the extraction of the coffee liquid. Second, the high temperature promotes the extraction of the coffee liquid. Third, the high temperature lowers the viscosity of the oil contained in the ground beans and promotes the extraction of the oil. This makes it possible to produce a coffee beverage with a high aroma.

The temperature of the hot water (high-temperature water) should be above 100 degrees Celsius, but a higher temperature is advantageous in extracting the coffee liquid. On the other hand, raising the temperature of the hot water generally results in an increase in cost. Therefore, the temperature of the hot water may be, for example, 105 degrees Celsius or higher, or 110 degrees Celsius or higher, or 115 degrees Celsius or higher, or, for example, 130 degrees Celsius or lower, or 120 degrees Celsius or lower. The atmospheric pressure should be such that hot water does not boil.

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

The pressure inside the extraction container 9 is rapidly reduced to a pressure lower than the boiling point pressure, and the hot water in the extraction container 9 boils at once. The hot water and ground beans in the extraction container 9 are explosively scattered within the extraction container 9. - 特許庁This allows the water to boil evenly. In addition, destruction of the cell walls of the ground beans can be promoted, and subsequent extraction of the coffee liquid can be further promoted. In addition, the boiling can stir the ground beans and the hot water, thereby promoting the extraction of the coffee liquid. Thus, in this embodiment, the coffee liquid extraction efficiency can be improved.

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

In S17, permeation type coffee liquid extraction is performed, and the coffee beverage is delivered to the cup C. Here, the switching valve 10a is switched to allow communication between the pouring portion 10c and the passage portion 810a of the operation unit 81C. Also, both the valves 903 and 913 are opened. Further, the electromagnetic valve 73b is opened for a predetermined time (for example, 10000 ms) to set the inside pressure of the extraction container 9 to a predetermined pressure (for example, 1.7 atmospheres (0.7 atmospheres in gauge pressure)). In the extraction container 9, the coffee beverage in which the coffee liquid is dissolved in hot water passes through the filter provided in the lid unit 91 and is delivered to the cup C. The filter regulates the leakage of ground residue. The extraction process is completed as described above.

In this embodiment, the immersion extraction in S14 and the permeation extraction in S17 are used together to improve extraction efficiency of the coffee liquid. When the extraction container 9 is in an upright position, the ground beans are deposited from the body portion 90e to the bottom portion 90f. On the other hand, when the extraction container 9 is in an inverted position, the ground beans are deposited from the shoulder portion 90d to the neck portion 90b. The cross-sectional area of the body portion 90e is larger than the cross-sectional area of the neck portion 90b, and the ground beans are deposited thicker in the inverted posture than in the upright posture. That is, when the extraction container 9 is in the upright posture, the ground beans are relatively thin and are deposited widely, and when the extraction container 9 is in the inverted posture, they are deposited relatively thick and narrow.

In the case of this embodiment, the immersion extraction in S14 is performed with the extraction vessel 9 in an upright position, so that the hot water and the ground beans can be brought into contact with each other over a wide range, and the extraction efficiency of the coffee liquid can be improved. However, in this case, hot water and ground beans tend to come into partial contact. On the other hand, since the permeation extraction in S17 is performed with the extraction container 9 in an inverted position, the hot water passes through the piled ground beans while coming into contact with more ground beans. The hot water comes into contact with the ground beans more evenly, and the extraction efficiency of the coffee liquid can be further improved.

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

Thus, one coffee beverage manufacturing process is completed. Thereafter, similar processing is repeated for each manufacturing instruction. The time required for making one coffee beverage is, for example, about 60 to 90 seconds.

<7. Manufacturing Operation Based on Surrounding Conditions>
The surrounding conditions (in other words, the operating environment) differ depending on the place where the beverage manufacturing apparatus 1 is installed and the season. For example, the ambient atmosphere represented by the climate is different. Even if coffee beverages are manufactured by the same manufacturing operation in the beverage manufacturing apparatus 1, the taste may differ due to such differences in the surrounding circumstances. Therefore, by controlling the manufacturing operation of the beverage manufacturing apparatus 1 based on the surrounding conditions, it may be possible to reduce the large difference in taste depending on the installation environment.

FIG. 12 exemplifies a configuration example for controlling the manufacturing operation based on the environmental information indicating the circumstances around the place where the beverage manufacturing apparatus 1 is installed. In the controller 11 shown in the figure, the sensor group 13 includes an environment sensor 13a. The environment sensor 13a is a sensor that detects the circumstances around the beverage manufacturing apparatus 11, and uses the detection result as environmental information. By providing such a sensor, environmental information can be automatically obtained. The environment information may be information input by the administrator of the beverage manufacturing apparatus 1 from the information display device 12 . Also, the environment information may be information acquired by the control device 11 from the server 16 .

The environment sensor 13a of the present embodiment is a sensor that detects the climate, and in the present embodiment particularly includes a temperature sensor and a humidity sensor that detect temperature and humidity (room temperature and humidity of the installation space). The environment sensor 13a is arranged inside the housing 100, for example. The environment sensor 13a is desirably installed at a position away from heat-generating components (heaters and pipes) existing inside the housing 100 .

In this embodiment, as an example of a method of controlling the manufacturing operation of the beverage manufacturing apparatus 1 based on the surrounding conditions, a method of correcting a prescribed manufacturing recipe based on environmental information (hereinafter also referred to as environmental correction) is adopted. .

A plurality of types of prescribed manufacturing recipes 200 are accumulated in the storage unit 11b. The specified manufacturing recipe is information that defines the standard manufacturing content of the coffee beverage, and is associated with the type of coffee beverage.

In the illustrated example, the "bean amount" is information on the amount of roasted coffee beans supplied from the storage device 4 when producing one cup of coffee beverage, and is, for example, the control amount of the weighing and conveying device 41.

“Particle size” is the size of grains or powder of roasted coffee beans to be pulverized by the pulverizer 5 . "A" is the control amount for the grinder 5A, and "B" is the control amount for the grinder 5B. These controlled variables are, for example, controlled variables for the rotation speed of the motors of the grinders 5A and 5B.

"Unnecessary matter" is information on the degree of separation of unnecessary matter from the ground beans, and is a control amount of the separation device 6 (for example, a control amount of the rotational speed of the blower unit 60A). The degree of removal of unwanted matter such as chaff can be adjusted.

"Steaming" is information about steaming in S11 of FIG. 11(B). "Amount of hot water" is the amount of hot water to be poured into the extraction container 9 for steaming, and "Oil temperature" is its temperature. "Extraction" is information relating to the immersion type coffee liquid extraction in S12 and S13 of FIG. 11(B). "Hot water temperature" is the temperature of the hot water poured into the extraction container 9, "Number of times" is the number of hot water injections into the extraction container 9 (number of divided injections), "Time" is the immersion time, and "Pressure" is the pressurization. is the maximum pressure of

To give an example of the relationship between the taste of coffee beverages and the details of their production, for example, when increasing the sourness, the grain size is relatively coarse, the amount of steaming water is small, the water temperature for extraction is low, and the extraction time is and lower the extraction pressure. To make the bitterness stronger, the particle size should be relatively finer, the amount of steamed water should be increased, the water temperature should be increased, the extraction time should be increased, and the extraction pressure should be increased. In addition, in order to strengthen the sweetness, the particle size is coarsened, the temperature of hot water for extraction is low, and the number of hot water injections is increased (for example, the injection is divided into about 5 times).

A plurality of types of correction information 201 are accumulated in the storage unit 11b. The correction information 201 is information for determining the manufacturing recipe to be actually executed by correcting the prescribed manufacturing recipe based on the environmental information. In the case of the present embodiment, the correction information 201 is created for each item of the specified manufacturing recipe (such as the above-described "amount of beans" and "grain size"). In addition, in the case of this embodiment, the environmental information is temperature and humidity information. Therefore, in the illustrated example, the correction information 201 is divided into correction information 201a regarding temperature and correction information 201b regarding humidity. For the correction information 201, for example, when a coffee beverage is manufactured using the same manufacturing recipe, a change in taste caused by changes in temperature and humidity is tested in advance, and a value is set so that the change in taste is reduced based on the experimental results. .

As for the correction method, for example, first, a specified manufacturing recipe corresponding to the type of coffee beverage to be manufactured is selected. Next, a correction amount for each item of the selected specified manufacturing recipe is determined based on the correction information 201 and the obtained temperature and humidity. For example, with respect to the “amount of beans”, it is decided to increase the amount by α based on the temperature and the correction information 201a for the “amount of beans”. On the other hand, based on the humidity and the correction information 201b of the "amount of beans", it is tentatively determined that only β is used as the raw material. If the specified value of the "amount of beans" is X, the "amount of beans" after correction is X+α-β.

Note that the correction method and the configuration of the correction information are not limited to this. For example, the correction amount may be derived from an arithmetic expression defined as a function of temperature and humidity. Further, the correction information may be information in a map format in which correction amounts are defined (mapped) by temperature and humidity.

FIG. 13 is a flow chart showing an example of control processing of the control device 11 when ordering a coffee beverage. At S21, an order for coffee drinks is accepted. In the case of this embodiment, a consumer or an administrator can input order details to the information display device 12 . FIG. 13 shows a display example of the information display device 12 at the time of ordering in S21. In the illustrated example, coffee A to F are selectable as the types (menu) of coffee beverages. Differences between coffees A to F are, for example, differences in beans (variety or method of blending) and differences in manufacturing recipes.

In S22, a selection as to whether or not to execute environment correction is accepted. If the orderer does not want it, the environmental correction is not performed. Depending on the consumer, there may be cases where the taste of the same type of coffee beverage changes depending on the climate or season. Therefore, the consumer can select whether or not to perform the environmental correction. FIG. 13 shows a display example of the information display device 12 when selecting S22. In the illustrated example, it is possible to receive a message as to whether or not correction is desired, as well as a selection of "do" or "do not" for correction. After the selection of the presence or absence of environmental correction is completed, an order number is issued and the order is confirmed.

In S23, as a result of the confirmation in S22, if the environmental correction is selected, the process proceeds to S24, and if not selected, the process proceeds to S26. In S24, environment information is acquired. Here, the detection result of the environment sensor 13a is acquired. In this embodiment, the detection result of the environment sensor 13a is acquired at the time of ordering, but the environmental information may be updated by acquiring it periodically. Updates may be hourly or minutely, such as hourly, or half-dayly, such as am and pm.

In S25, a manufacturing recipe is set. Here, the prescribed production recipe corresponding to the type of coffee beverage ordered in S21 is corrected based on the environmental information and correction information 201 acquired in S24, and set as the production recipe for the ordered coffee beverage. . On the other hand, in S26, the prescribed production recipe corresponding to the type of coffee beverage ordered in S21 is set as the production recipe for the ordered coffee beverage without correction.

After that, when the ordered coffee beverage is manufactured, the manufacturing operation (FIGS. 11(A) and 11(B)) is controlled according to the manufacturing recipe set in S25 or S26.

As described above, according to the present embodiment, the manufacturing recipe is corrected according to the climate of the place where the beverage manufacturing apparatus 1 is installed, so it may be possible to reduce the change in the quality of the coffee beverage due to climate change. , may increase the confidence of consumers who prefer the same taste for the same type of coffee beverage.

<Second embodiment>
In the first embodiment, the temperature and humidity are exemplified as environmental information indicating the circumstances around the beverage manufacturing apparatus 1, but only the temperature or only the humidity may be used. Information other than temperature and humidity may also be used. For example, the illuminance (per day) of sunlight on the canister 40 can be one of the environmental information. This can affect the quality of the roasted coffee beans and the manufacturing recipe may be amended to counteract that effect. Also, the smell of the installation location can be one of the environmental information. If it is installed in a place where smoking is allowed, the odor may affect taste, and the manufacturing recipe may be corrected to counteract that effect. Illuminance and odor can be detected by sensors.

Moreover, the operation rate of the beverage manufacturing apparatus 1 can be one of the environmental information. When the number of users is large and the beverage manufacturing apparatus 1 operates continuously, and when the number of users is small and the beverage manufacturing apparatus 1 is down for a long time, familiarity and wear of mechanical parts of the beverage manufacturing apparatus 1, The temperature change, etc. of the component parts are different. This may affect the quality of the coffee beverage and the manufacturing recipe may be amended to counteract that effect. The utilization rate may be, for example, the actual number of beverages produced per unit of time. Alternatively, the administrator operates as an estimated value corresponding to the characteristics of the installation location of the beverage manufacturing apparatus 1 (for example, a large office with many employees, a small office with few employees, a restaurant on holidays, a restaurant on weekdays, etc.) You can also enter a rate.

Correction of the specified manufacturing recipe may be performed in consideration of not only current (current day) environmental information but also past environmental information such as the previous day and the day before that. For example, even if the humidity and temperature on the day are the same, the roasted coffee beans stored in the canister 40 are may have different moisture contents. Therefore, the content of correction may differ depending on the past environmental information.

<Third embodiment>
In the first embodiment, the environment information is acquired when the order is received (S24), but the environment information may be acquired when the coffee beverage production start condition is satisfied. Even if there is a wait for production due to processing a large number of orders, the surrounding circumstances immediately before the production of coffee beverages can be reflected in the production content, and the quality of coffee beverages can be stabilized. Sometimes.

14A and 14B are flowcharts showing control examples of this embodiment. FIG. 14A shows an example of processing that replaces the order processing in FIG. 13, and the processing from S21 to S23 is the same as the processing from S21 to S23 in FIG. In S23, when the environmental correction is selected, the process proceeds to S27, and when it is not selected, the process ends. In S27, it is set to perform environmental correction.

FIG. 14B is a flow chart showing the manufacturing start process. This process is a process for starting the process of FIG. 11(A).

In S31, it is determined whether or not the manufacturing start condition is established. The manufacturing start condition is, for example, that the preparation for operation of the device is completed, and that the manager (or the consumer) specifies the order number for the information display device 12 and performs the manufacturing start operation. holds when In S32, it is determined whether or not environmental correction is set in the order content (whether or not there is a setting in S27). If the environment correction is set, the process proceeds to S33, and if not, the process proceeds to S35.

In S33, environment information is acquired. Here, the detection result of the environment sensor 13a is acquired. In S34, a manufacturing recipe is set. Here, the specified manufacturing recipe corresponding to the type of coffee beverage ordered in S21 is corrected based on the environmental information and correction information 201 acquired in S33, and set as the manufacturing recipe for the ordered coffee beverage. . On the other hand, in S26, the prescribed production recipe corresponding to the type of coffee beverage ordered in S21 is set as the production recipe for the ordered coffee beverage without correction.

Subsequently, in S36, the manufacturing operation (FIGS. 11A and 11B) is controlled by the manufacturing recipe set in S34 or S35. Since the surrounding circumstances immediately before the production of the coffee beverage are acquired in S33 and reflected in the production details, the quality of the coffee beverage can be stabilized in some cases.

In this embodiment, the manufacturing recipe is corrected before the start of manufacturing. Subsequent manufacturing recipes may be amended after initiation. In this case, the environment information acquired in S33 may be used as the environment information, or the environment information may be acquired after the start of production to correct the production recipe.

In addition, in the present embodiment, at S22 at the time of placing an order, the administrator or the consumer is asked about the selection of the environmental correction. may be inquired of the administrator or the consumer.

Also, when coffee beverages are continuously brewed (for example, after the first cup of coffee is extracted and delivered, two or more cups of coffee are continuously extracted and delivered, such as the operation of extracting and delivering the second cup of coffee in succession). and delivery), the manufacturing recipe may be corrected based on environmental information between the preceding coffee beverage extraction and delivery operation and the subsequent coffee beverage extraction and delivery operation. good. In the case of such continuous extraction, the subsequent extraction of the coffee beverage is performed in a state where the hot water tank, hot water paths of various pipes, etc. are sufficiently warmed, which is very suitable.

<Fourth embodiment>
In the first embodiment described above, the environment sensor 13a is configured to include an air temperature sensor, but the air temperature may be derived using the temperature sensor 72b that detects the temperature of the liquid used to produce the coffee beverage. This makes it possible to reduce the number of sensors. Since the temperature sensor 72b is a sensor that detects the temperature of the water (hot water) in the water tank 72, the temperature is estimated using the detection result.

FIG. 15A shows an example of processing for estimating the air temperature based on the detection result of the temperature sensor 72b. The process shown in the figure is executed when the beverage manufacturing apparatus 1 is activated (when the power is turned on).

In S41, the detection result of the temperature sensor 72b is obtained to detect the initial liquid temperature. At S42, the air temperature is estimated from the initial fluid temperature at S41. Here, the temperature is estimated from the date and time. For example, if a sufficient amount of time has passed since the power of the beverage production apparatus 1 was turned off and the water remaining in the water tank 72 is to be used even after that, the initial temperature of the liquid when the power is turned on is considered to be close to the air temperature. be done. In addition, in the case of a configuration in which all the water in the water tank 72 is discarded when the power is turned off and new water is introduced into the water tank 72 when the power is turned on, the water temperature is the same as that of the tap water until the heater 72a is activated. , and the water temperature corresponds to the air temperature.

The initial fluid temperature is affected by the air temperature, and the temperature is affected by the season, time of day, and weather. Therefore, it is possible to estimate the temperature when the power is turned on from the initial fluid temperature, depending on the day, time of day, weather, etc. can. From the estimated temperature, it is also possible to estimate subsequent temperature changes depending on the day, time of day, weather, or the like. For example, in April in the Kanto region of Japan, the temperature changes in the range of 10° C. to 20° C. depending on the time of day. It is possible to estimate the current air temperature from this trend and the initial liquid temperature. For such estimation, the relationship between the initial liquid temperature and the air temperature, and the relationship between the subsequent change in temperature and the date and time, etc., is derived in advance by experiments, and the calculation formula and data are stored in the storage unit 11b. can be used to estimate the temperature.

At S43, it is determined whether or not it is time to update the estimated temperature. If it is time to update, the temperature is estimated by the above method at S42. The update timing may be, for example, once every 30 minutes, or once every hour to several hours.

FIG. 15B shows another example of processing for estimating the air temperature based on the detection result of the temperature sensor 72b. In this example of processing, the temperature is estimated using the detection results of the temperature sensor 72b at different times. The process shown in the figure is executed when the beverage manufacturing apparatus 1 is activated (when the power is turned on).

In S51, the detection result of the temperature sensor 72b is obtained to detect the initial liquid temperature. This is the same processing as S41. In S52, it is determined whether or not heating of the water in the water tank 72 by the heater 72a is started. When the heating is started, the process proceeds to S53 to start measuring a predetermined time. In S54, it is determined whether or not it is time to detect the liquid temperature by the temperature sensor 72b. When the time when the time measurement is started in S53 reaches a predetermined time, it is determined that it is the detection timing. The predetermined time is, for example, a time between 5 and 10 minutes.

In S55, the liquid temperature in the water tank 72 is detected by the temperature sensor 72b, and in S56, the air temperature is calculated from the difference between the initial liquid temperature detected in S51 and the liquid temperature detected in S55 after a predetermined time has passed since the start of heating. presume. When the air temperature is relatively high, the rate of change in temperature rise of the water in the water tank 72 due to heating by the heater 72a tends to be higher (the liquid temperature tends to rise more easily) than when the air temperature is relatively low. Therefore, the air temperature can be estimated from the initial liquid temperature and this rate of change.

In the case of the processing example of FIG. 15B, it is assumed that the once-estimated temperature is used without being updated while the power of the beverage manufacturing apparatus 1 is ON. Therefore, it is suitable for estimating the temperature when the beverage manufacturing apparatus 1 is installed in an office or the like where the change in room temperature is relatively small. In the example of FIG. 15(B), the initial liquid temperature and the liquid temperature after a predetermined time has passed since the heating of the heater 72a were used. The result is not limited to this. For example, it is possible to use the detection results for a period during heating by the heater 72a and for the next period after the lapse of a predetermined period of time. It is possible to estimate

<Fifth embodiment>
Regarding the correction of the manufacturing recipe based on the environmental information, it may be possible to select the content of the correction from a plurality of types of correction. FIG. 16 is a flowchart showing an example of order processing in this embodiment, which is an example of processing executed by the control device 11, and shows an example of processing in place of the order processing of FIG.

At S61, an order for coffee drinks is accepted. This is the same processing as S21 in FIG. At S62, a selection as to whether or not to execute environment correction is accepted. This is the same processing as S22 in FIG. In S63, as a result of the confirmation in S62, if the environmental correction is selected, the process proceeds to S65, and if not selected, the process proceeds to S64. If the environment is not corrected, the order number is issued and the order is confirmed, and in S64, the specified manufacturing recipe corresponding to the type of coffee drink ordered in S61 is used without correction. Set as a manufacturing recipe.

At S65, selection of the type of environmental correction is accepted. FIG. 13 shows a display example of the information display device 12 when selecting S65. In the illustrated example, options are prepared according to taste, and three types of "sourness", "bitterness", and "sweetness" can be selected as targets for environmental correction. A manager or a consumer can arbitrarily select one type, two types, all types, or none. Once the selection is completed, an order number is issued and the order is defined.

At S66, environment information is acquired. In S67, the prescribed manufacturing recipe corresponding to the type of coffee beverage ordered in S61 is corrected based on the selection of the type of correction in S65 and the environmental information and correction information 201 acquired in S66, and the order is received. Set as a recipe for making coffee beverages.

In the selection of the correction type in S65, if there is no desire, the manufacturing recipe is corrected by applying the correction information 201 as it is, as in the case of the first embodiment. On the other hand, if only "sour" is selected, the target of the environmental correction is "sour", and correction is made so that "sour" does not change greatly depending on the surrounding conditions, but the surrounding conditions of "bitter" and "sweet" changes due to are allowed. The same is true when only "bitterness" and "sweetness" are selected. When "sourness" and "sweetness" are selected, the objects of environmental correction are "sourness" and "sweetness", and the ambient conditions do not change the "sourness" and "sweetness" significantly. ” is allowed to change according to the surrounding circumstances. The same is true when other combinations are selected.

An example of a manufacturing recipe correction method corresponding to the selection of the type of correction will be described. As described in the first embodiment, there is a correlation between the taste of the coffee beverage and the production details, and according to the selection of the type of correction, "sourness", "bitterness", and "sweetness" are corrected in the production details. can be adjusted with For example, if "sourness" is selected, among the production content items of the production recipe ("bean amount", "particle size", "unnecessary matter", etc. in Fig. 12, items that strongly affect "sourness" are corrected. However, other items are not corrected or the degree of correction is reduced.The correction information 201 can be prepared for each type of correction, but as in the present embodiment, "sourness "," "bitterness", "sweetness", and combinations of these, the amount of data increases.Therefore, for each type of correction, weighting data for the manufacturing content items of the manufacturing recipe is prepared, and correction The amount may be adjusted by weighting data.

As described above, in the present embodiment, by making it possible to select the type of correction, it may be possible to maintain the element of taste that is particularly emphasized by the consumer regardless of the surrounding circumstances. Consumers may enjoy the difference.

<Sixth embodiment>
A mechanism for evaluating the result of environmental correction may be provided. By feeding back this evaluation and using it to update the correction information 201, it is possible to create more appropriate correction information 201. FIG. In the present embodiment, the control device 11 manages manufacturing history information in which the environment information, the control content of the manufacturing operation based on the environmental information, and the evaluation result of the beverage manufactured according to the manufacturing content are associated with each other. accumulate in FIG. 17 is a diagram showing an example of manufacturing history information 202 accumulated in the storage unit 11b.

The production history information 202 is history information indicating past orders and production details of coffee beverages. "Order number" is information of a unique number issued at the time of ordering. "Order details" is information indicating the type of coffee drink ordered. "Prescribed production recipe" is information indicating the prescribed production recipe used for producing the coffee beverage. "Environmental information" is the contents of the environmental information at the time of production of the coffee beverage. "Correction details" is information indicating the correction amount obtained by correcting the regulated production recipe when producing the coffee beverage. The “actual manufacturing recipe” is a manufacturing recipe actually used for manufacturing the coffee beverage (recipe obtained by correcting the prescribed manufacturing recipe).

"Evaluation result" is the evaluation result of the produced coffee beverage. In the case of this embodiment, the element of taste is used as the evaluation result, and "sourness", "bitterness", "sweetness" and the like are exemplified. The contents of the evaluation are represented by numerical values. "0" means that the quality was within the range of the reference value where the quality could be maintained without being affected by the surrounding conditions, and a plus or minus value means that the quality changed. In the illustrated example, the "sweetness" of "+1" means that the sweetness was stronger than the original sweetness, and "-3" means that the sweetness was weaker than the original sweetness. The numerical value means the degree of deviation from the reference value, and is expressed in 3 or 5 stages, for example.

As for each record of the manufacturing history information 202, a record in which information other than the "evaluation result" is recorded is generated when the order is confirmed, and then the "evaluation result" can be recorded.

Next, an example of how to acquire/register the “evaluation result” will be described. The "evaluation results" are broadly classified into an example of evaluation as a physical property value by a sensor and an example of consumer's sensory evaluation, and one or both of these can be accumulated as an "evaluation result".

18A and 18B show a block diagram of the control device 11 and an example of processing (evaluation management processing) executed by the control device 11 in the case of evaluation as a physical property value by a sensor.

As shown in FIG. 18A, the sensor group 13 includes a taste sensor 13b. The taste sensor 13b is a sensor that measures the taste of the manufactured coffee beverage. Taste elements (acidity, bitterness, sweetness, etc.) are measured. As another configuration example, a storage unit for temporarily storing the manufactured coffee beverage separately from the one delivered to the cup C is provided, and the taste sensor 13b is disposed in the storage unit to sense the taste of the coffee beverage. may be measured.

The evaluation management process of FIG. 18A is executed each time a cup of coffee beverage is produced (each order). In S71, it is determined whether or not it is time to deliver the produced coffee beverage from the extraction container 9 to the cup C (whether or not it is the stage of S17 in FIG. 11B). If it is time to send out, the process proceeds to S72 to acquire the measurement result of the taste sensor 18b for the manufactured coffee beverage. In S73, a numerical value based on the measurement result of the taste sensor 13b in S72 is recorded in the record of the current order in the manufacturing history information 202 as the evaluation result.

By updating the manufacturing history information 202 as described above, information on environmental correction and its effects (evaluation results) can be obtained, and can be used as reference information when updating the correction information 201 .

Next, an example of consumer's sensory evaluation will be described with reference to FIG. FIG. 18(B) shows another example of the evaluation management process executed by the control device 11, which is executed when the manager or the consumer makes a selection on the selection screen (not shown) of the information display device 12. FIG.

In S81, a process of receiving an evaluation input is performed. Here, the input screen shown in the same figure is displayed on the information display device 12 to accept the input of the consumer's evaluation who drank the coffee beverage. First, it accepts input of an order number in order to identify the manufacture of the coffee beverage to be evaluated. When the order number is entered, the input of the evaluation of taste factors is accepted. In the example shown in the figure, an input is accepted regarding the difference between the same type (menu) of coffee beverages and the previous drink for "sourness", "bitterness", and the like. For example, when "same" is selected for "sourness", it means that the quality was maintained without being affected by the surrounding conditions in terms of sensory evaluation. When "strong" is selected, there is a possibility that the "sourness" has become strong due to the influence of the surrounding conditions in terms of sensory evaluation. If "weak" is selected, there is a possibility that the "acidity" has become weak due to the influence of the surrounding conditions in terms of sensory evaluation.

When the evaluation input in S81 is completed, in S82, a numerical value based on the input result of taste elements in S21 is recorded in the record of the order number input in S21 of the manufacturing history information 202 as the evaluation result. For example, 0 is recorded for an element for which "same" is selected, a positive numerical value is recorded for an element for which "strong" is selected, and a negative numerical value is recorded for an element for which "weak" is selected.

By updating the manufacturing history information 202 as described above, information on environmental correction and its effects (evaluation results) can be obtained, and can be used as reference information when updating the correction information 201 .

A configuration in which the control device 11 automatically updates the correction information 201 using the “evaluation result” of the manufacturing history information 202 can also be adopted. For example, in the evaluation content of the “evaluation result”, if the taste element has changed significantly despite the environmental correction, the taste that greatly changed among the correction information 201 used to manufacture the coffee beverage Increase or decrease the amount of correction for items related to the elements of By repeating such automatic updating, the more the beverage manufacturing apparatus 1 is used, the more optimal correction information 201 can be obtained.

Also, the production history information 202 of the plurality of beverage production apparatuses 1 may be centrally managed by the server 16 (FIG. 10). In this case, the server 16 acquires and accumulates the production history information 202 from each beverage production apparatus 1 via the network 15 periodically (for example, every day). When updating the correction information 201, the new correction information 201 is distributed from the server 16 to the control device 11 of each beverage manufacturing apparatus 1 via the network 15, and the control device 11 updates the correction information 201 stored therein. good too.

<Seventh embodiment>
In each of the above embodiments, the information display device 12 can be used to order coffee beverages and input evaluation results. It may be possible to input orders for coffee beverages and evaluation results to the control device 11 . At that time, the server 16 may be of a form that mediates between the mobile terminal 17 and the control device 11 of the beverage manufacturing apparatus 1 . The mobile terminal 17 may be able to download a dedicated application from the control device 11 or the server 16, so that an input screen similar to the input screens described above as examples of the display of the information display device 12 can be displayed on the mobile terminal 17. It may be displayed on the display unit and input of an order or the like may be possible.

In addition, the consumer uses his/her mobile terminal 17 (FIG. 10) to input the coffee beverage order and the evaluation result to the mobile terminal 17, and the identification information (for example, bar code, QR code (registered Trademark)) is displayed on the mobile terminal 17, and the display is read by an identification information reading device (not shown) provided in the beverage manufacturing apparatus 1, so that the customer's coffee beverage order and evaluation results can be read. It may be stored in the storage unit 11b of the manufacturing apparatus 1 and used for manufacturing coffee beverages.

When it is possible to order coffee beverages and input evaluation results from the portable terminal 17 in this manner, an ID for distinguishing between consumers may be set to manage information specific to each consumer. For example, a consumer's evaluation of environmental corrections may vary depending on the consumer's preferences. Therefore, the correction information 201 may be set for each consumer. FIG. 20(A) shows an example thereof, and the correction information 201' is stored in the storage section 11b of the control device 11 in association with the consumer's ID.

The correction information 201′ in this embodiment is obtained by modifying the basic correction information 201 (FIG. 12) specific to the consumer, and is difference information from the correction information 201, but not the difference information. , may be full information. The correction information 201' is correction information reflecting the consumer's sensory evaluation result (FIG. 19). Depending on the consumer, the correction information 201′ may not be set, such as when only “same” is selected for the sensory evaluation. Not set. When accepting an order for a coffee beverage, the ID of the consumer who is the orderer is specified, and when the consumer selects environmental correction, the consumer's correction information 201' and basic correction information. 201, the prescribed manufacturing recipe can be corrected.

It should be noted that such information for each consumer can also be centrally managed by the server 16 as shown in FIG. Information for each consumer may include not only correction information but also order history information and the like.

<Other embodiments>
Each of the above embodiments can be combined with each other. In addition, in the above-described embodiment, coffee beverages were exclusively targeted, but various beverages such as teas such as Japanese tea and black tea, and soups can also be targeted. In addition, as extraction targets, coffee beans, raw coffee beans, ground coffee beans, roasted coffee beans, ground roasted coffee beans, unroasted coffee beans, ground unroasted coffee beans Beans, powdered coffee beans, instant coffee, coffee in pods, etc. have been exemplified, coffee beverages etc. have been exemplified as beverages, and coffee liquid has been exemplified as beverage liquids, but are not limited to these. In addition, extraction targets include tea leaves such as Japanese tea, black tea, and oolong tea, ground tea leaves, vegetables, crushed vegetables, fruits, crushed fruits, grains, crushed grains, mushrooms such as shiitake mushrooms, and mushrooms such as shiitake mushrooms. mushrooms such as shiitake mushrooms that have been dried after heating, mushrooms such as shiitake mushrooms that have been heated and dried and crushed, fish such as bonito, crushed fish such as bonito, bonito Fish that has been dried after heating, such as bonito, that has been dried after heating and then pulverized, Seaweed such as kelp, Crushed seaweed such as kelp, Heated seaweed such as kelp Products that have been dried after heating, products that have been dried after heating seaweed such as kombu and pulverized, products that have been dried after heating meat such as beef, pork, and chicken, products that have been dried after heating pulverized, beef bones, pig bones, chicken bones, etc. that have been dried after heating, and pulverized meat that has been dried after heating. , Beverages such as Japanese tea, black tea, oolong tea, vegetable juice, fruit juice, soup, soup stock, soup, etc. Beverages include Japanese tea extract, black tea extract, oolong tea extract, vegetable extract , fruit extract, mushroom extract, fish extract, meat extract, bone extract and the like. In addition, although water, tap water, purified water, hot water, and washing water are described in the examples, any description may be changed, for example, water may be replaced with hot water or hot water may be replaced with water. It may be replaced by description, and all may be replaced by liquid, steam, hot water, cooling water, cold water, and the like. For example, if it is a description that the object to be extracted (for example, ground roasted coffee beans) and hot water are put in the extraction container 9, the object to be extracted (for example, ground roasted coffee beans) and cold water (simply water may be used). It may be replaced with the description of placing in the extraction container 9, and in this case, it may be regarded as an extraction method for cold brew coffee or the like or a beverage production apparatus.

<Summary of embodiment>
The above embodiments disclose at least the following devices.

1. The beverage manufacturing apparatus of the above embodiment is a beverage manufacturing apparatus (for example, 1) that manufactures beverages,
control means (e.g. 11, S1-S4) for controlling the beverage production operation;
Acquiring means (for example, 11, S24) for acquiring environmental information indicating the surrounding situation of the beverage manufacturing apparatus,
The control means controls the manufacturing operation based on the environmental information acquired by the acquisition means.

According to this embodiment, it may be possible to provide a beverage manufacturing apparatus that is characterized by controlling the manufacturing operation. Depending on the installation environment of the beverage manufacturing apparatus, it may be possible to reduce large differences in taste and flavor.

2. In the above beverage production equipment,
The acquisition means includes a sensor (e.g., 13a) that detects the surrounding conditions of the beverage production apparatus,
The environmental information is the detection result of the sensor.

According to this embodiment, environmental information may be automatically obtained.

3. In the above beverage production equipment,
The acquisition means acquires the environment information when the conditions for starting production of the beverage are met (for example, S33).

According to this embodiment, it may be possible to manufacture a new beverage using the environment information acquired most recently when manufacturing a new beverage.

4. The beverage manufacturing device
It further comprises management means (for example, 11, 202) for managing the environment information, control content of the manufacturing operation based on the environment information, and evaluation results of the beverage manufactured according to the manufacturing content in association with each other.

According to this embodiment, it may become easier to understand the relationship between the environment information, the control details, and the evaluation result.

5. In the above beverage production equipment,
The evaluation result of the beverage is the result of measurement by a taste sensor (for example, 13b) that measures the taste of the manufactured beverage,
The managing means associates and manages the control content of the control operation used for the production of the beverage and the measurement result of the beverage produced based on the control content by the taste sensor (for example, S72, S73).

According to this embodiment, it may be possible to obtain evaluation results automatically.

6. In the above beverage production equipment,
The environmental information is information about the temperature of the place where the beverage manufacturing apparatus is installed.

According to this embodiment, it may be possible to reduce large differences in taste and flavor due to differences in temperature.

7. In the above beverage production equipment,
the acquisition means includes a temperature sensor (e.g., 72b) that detects the temperature of the liquid used to produce the beverage;
The temperature information is information derived from the detection result of the temperature sensor.

According to this embodiment, the temperature sensor can also be used as an air temperature sensor, the number of sensors can be reduced, and the cost of the device can be reduced.

8. In the above beverage production equipment,
The temperature information is information derived from the detection results of the temperature sensor at different times (for example, S51-S56).

According to this embodiment, it may be possible to estimate the air temperature from the temperature change of the liquid.

9. In the above beverage production equipment,
The control means controls the manufacturing operation by correcting the prescribed control content based on the environment information acquired by the acquisition means (for example, S25).

According to this embodiment, it may be possible to reduce changes in taste and flavor due to the installation environment of the beverage manufacturing apparatus, depending on the content of the correction.

10. In the above beverage production equipment,
Correction of the prescribed control content can be selected from a plurality of types of correction (for example, S65, S67).

According to this embodiment, it may be possible to make corrections that reflect consumer preferences.

11. In the above beverage production equipment,
It is possible to select not to correct the prescribed control contents (for example, S22).

According to this embodiment, it may be possible to reflect consumer preferences.

12. In the above beverage production equipment,
The environmental information is information about the humidity of the place where the beverage manufacturing apparatus is installed.

According to this embodiment, it may be possible to reduce large differences in taste and flavor due to differences in humidity.

1 Beverage production equipment

Claims (3)

A beverage production apparatus for producing a beverage,
a control means for controlling the beverage production operation;
Acquiring means for acquiring environmental information indicating the surrounding situation of the beverage manufacturing apparatus,
The control means controls the manufacturing operation based on the environmental information acquired by the acquisition means ,
The beverage manufacturing device further includes:
a taste sensor for measuring the taste of the beverage;
a management means for managing the environmental information, the control content of the manufacturing operation based on the environmental information, and the measurement result of the taste sensor in association with each other;
When the manufacturing operation based on the environmental information is performed, the management means obtains measurement results of the beverage manufactured by the manufacturing operation by the taste sensor, and obtains the obtained measurement result and the manufacturing It is managed by associating with the control contents of the operation,
A beverage manufacturing apparatus characterized by: The beverage production apparatus according to claim 1,
The control means controls the manufacturing operation by correcting prescribed control contents based on the environmental information acquired by the acquisition means ,
The managing means, when the manufacturing operation based on the environmental information is performed, calculates the result of measurement by the taste sensor of the beverage manufactured according to the prescribed control content corrected based on the environmental information. Acquired and managed by associating the acquired measurement result with the control content of the manufacturing operation,
A beverage manufacturing apparatus characterized by: The beverage production apparatus according to claim 2 ,
The management means acquires a measurement result of the beverage manufactured according to the prescribed control content corrected based on the environmental information, by the taste sensor, each time the manufacturing operation based on the environmental information is performed. and manages the acquired measurement result and the control content of the manufacturing operation in association with each other,
A beverage manufacturing apparatus characterized by:

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