JP7385954B2 - coffee making equipment - Google Patents

Description

The present invention relates to a technology for producing coffee beverages.

BACKGROUND ART Beverage manufacturing apparatuses for manufacturing coffee drinks and the like have been proposed (for example, Patent Documents 1 to 3).

Japanese Patent Application Publication No. 05-081544 Japanese Patent Application Publication No. 2003-024703 JP2013-66697A

In order to improve the taste, flavor, and other quality of coffee beverages, improvements are required in various aspects such as the configuration and control aspects of coffee manufacturing equipment.

An object of the present invention is to efficiently manufacture a coffee beverage in a coffee manufacturing apparatus.

A first coffee making device of the present invention that solves the above object is:
A coffee manufacturing device for manufacturing coffee,
a storage section capable of storing high-temperature liquid;
an extraction vessel in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
determination means for determining whether a condition for performing preheating of the extraction container is satisfied in a standby state in which no coffee order is accepted from a user;
Preheating means for performing the preheating by supplying the steam generated in the storage section to the extraction container when the execution condition is met;
Equipped with
When the order is received in the standby state where the preheating is not performed, a coffee manufacturing operation based on the order is started without performing the preheating,
The coffee manufacturing operation is characterized in that the extraction container is preheated before coffee beans are placed in the extraction container.

A second coffee making device of the present invention that solves the above object is as follows:
A coffee manufacturing device for manufacturing coffee,
a storage section capable of storing high-temperature liquid;
an extraction vessel in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
determination means for determining whether a condition for performing preheating of the extraction container is satisfied in a standby state in which no coffee order is accepted from a user;
Preheating means for performing the preheating by storing at least a portion of the high temperature liquid stored in the storage section in the extraction container when the execution condition is met;
Equipped with
When the order is received in the standby state where the preheating is not performed, a coffee manufacturing operation based on the order is started without performing the preheating,
The coffee manufacturing operation is characterized in that the extraction container is preheated before coffee beans are placed in the extraction container.

A third coffee making device of the present invention that solves the above object is as follows:
A coffee manufacturing device for manufacturing coffee,
a storage section capable of storing high-temperature liquid;
an extraction vessel in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
determination means for determining whether a condition for performing preheating of the extraction container is satisfied in a standby state in which no coffee order is accepted from a user;
Preheating means for performing the preheating by flowing at least a portion of the high temperature liquid stored in the storage section into the extraction container when the execution condition is met;
Equipped with
When the order is received in the standby state where the preheating is not performed, a coffee manufacturing operation based on the order is started without performing the preheating,
The coffee manufacturing operation is characterized in that the extraction container is preheated before coffee beans are placed in the extraction container.

Also,
When the order is received while the preheating is being performed, the coffee manufacturing operation based on the order is started after the preheating that had already started at the time the order was received is completed.
There may also be a coffee making apparatus characterized by the following.

According to the present invention, a coffee beverage can be efficiently produced in a coffee producing apparatus.

FIG. 2 is an external view of the beverage manufacturing device. 2 is a partial front view of the beverage manufacturing apparatus of FIG. 1. FIG. FIG. 2 is a schematic diagram of the functions of the beverage manufacturing apparatus of FIG. 1; FIG. 2 is a partially cutaway perspective view of the separation device. It is a perspective view of a drive unit and an extraction container. FIG. 6 is a diagram showing the extraction container of FIG. 5 in a closed state and an open state. It is a front view showing the structure of a part of an upper unit and a lower unit. 8 is a vertical cross-sectional view of FIG. 7. FIG. It is a schematic diagram of a central unit. FIG. 2 is a block diagram of a control device of the beverage manufacturing apparatus of FIG. 1. FIG. (A) and (B) are flowcharts showing examples of control executed by the control device. FIG. 2 is a schematic diagram showing a configuration example of a liquid feeding amount adjusting device that can function as a water tank. It is a schematic diagram which shows the example of the cross-sectional structure of a liquid feeding amount adjustment device. It is a figure which shows some operation examples of a liquid feeding amount adjustment device. It is a flowchart which shows the example of control performed by a control device. It is a figure which shows the operation|movement aspect of the liquid feeding amount adjustment device in the manufacturing process of a drink. It is a figure which shows the operation|movement aspect of the liquid feeding amount adjustment device in the manufacturing process of a drink. It is a figure showing the change mode of the atmospheric pressure in an extraction container in a manufacturing process of a drink. 11 is a diagram showing a table of extraction processing S3' stored in the storage unit 11b shown in FIG. 10. FIG. FIG. 3 is a diagram showing changes in the atmospheric pressure and amount of hot water in the extraction container in the beverage manufacturing process. FIG. 3 is a diagram showing how target values and actual measured values of the atmospheric pressure and amount of hot water in the extraction container change in the beverage manufacturing process. 3 is a flowchart showing preliminary heat treatment 1. FIG. 3 is a flowchart showing preliminary heat treatment 2. FIG.

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

<1. Overview of beverage manufacturing equipment>
FIG. 1 is an external view of a beverage manufacturing apparatus 1. As shown in FIG. The beverage manufacturing device 1 of this embodiment is a device that automatically manufactures a coffee beverage from roasted coffee beans and a liquid (water in this case), and is capable of manufacturing one cup of coffee beverage per one manufacturing operation. . Roasted coffee beans as a raw material can be stored in the canister 40. A cup placement section 110 is provided at the bottom of the beverage production device 1, and the produced coffee beverage is poured into the cup from the pouring section 10c.

Beverage manufacturing device 1 includes a housing 100 that forms its exterior and surrounds its internal mechanism. The housing 100 is roughly divided into a main body part 101 and a cover part 102 that covers part of the front and part of the side surfaces of the beverage manufacturing device 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 type display, and is capable of displaying various information as well as receiving input from an administrator of the device or a consumer of the beverage. The information display device 12 is attached to the cover part 102 via a moving mechanism 12a, and can be moved vertically within a certain range by the moving mechanism 12a.

The cover portion 102 is also provided with a bean inlet 103 and an opening/closing door 103a for opening and closing the bean inlet 103. Roasted coffee beans other than those stored in the canister 40 can be charged into the bean input port 103 by opening the opening/closing door 103a. This makes it possible to provide a special drink to beverage consumers.

In the case of the present embodiment, the cover section 102 is made of a translucent material such as acrylic or glass, and constitutes a transparent cover whose entirety is a transmissive section. Therefore, the mechanism inside the cover portion 102 is visible from the outside. In the case of this embodiment, a part of the manufacturing department that manufactures the coffee beverage is visible through the cover part 102. In this embodiment, the main body part 101 is entirely made of a non-transparent part, making it difficult to see the inside thereof from the outside.

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

The housing 100 on the front side of the beverage manufacturing apparatus 1 has a double structure including a main body part 101 and a cover part 102 on the outside (front side) thereof. A part of the mechanism of the manufacturing department is disposed between the main body part 101 and the cover part 102 in the front-rear direction, and is visible to the user through the cover part 102.

In this embodiment, some mechanisms of the manufacturing department that are visible to the user through the cover section 102 include a collective conveyance section 42, grinders 5A and 5B, a separation device 6, an extraction container 9, etc., which will be described later. A rectangular recess 101a recessed toward the back is formed in the front portion of the main body 101, and the extraction container 9 and the like are located at the back of this recess 101a.

Since these mechanisms are visible from the outside through the cover part 102, it may be easier for the administrator to inspect and confirm the operation. Additionally, beverage consumers may be able to enjoy the coffee beverage manufacturing process.

Note that the cover section 102 is supported by the main body section 101 at its right end via a hinge 102a so as to be openable and closable laterally. An engaging portion 102b that maintains the main body portion 101 and the cover portion 102 in a closed state is provided at the left end portion of the cover portion 102. The engaging portion 102b is, for example, a combination of a magnet and iron. By opening the cover section 102, the administrator can inspect a portion of the above-mentioned manufacturing department inside the cover section 102.

In the case of this embodiment, the cover part 102 is of a horizontal opening type, but may be of a vertical opening type (vertical opening type) or of a sliding type. Further, the cover portion 102 may be configured so that it cannot be opened or closed.

FIG. 3 is a schematic diagram of the functions of the beverage manufacturing apparatus 1. The beverage manufacturing device 1 includes a bean processing device 2 and an extraction device 3 as a coffee beverage manufacturing section.

The bean processing device 2 generates ground beans from roasted coffee beans. The extraction device 3 extracts coffee liquid from the ground beans supplied from the bean processing device 2. The extraction device 3 includes a fluid supply unit 7, a drive unit 8 (see FIG. 5), which will be described later, an extraction container 9, and a switching unit 10. Ground beans supplied from the bean processing device 2 are put into an extraction container 9. The fluid supply unit 7 supplies hot water to the extraction container 9. Coffee liquid is extracted from the ground beans in the extraction container 9. The hot water containing the extracted coffee liquid is sent to the cup C as a coffee beverage via the switching unit 10.

<2. Fluid supply unit and switching unit>
The configurations of the fluid supply unit 7 and the switching unit 10 will be explained with reference to FIG. 3. First, the fluid supply unit 7 will be explained. The fluid supply unit 7 supplies hot water to the extraction container 9, controls the atmospheric pressure inside the extraction container 9, and the like. In this specification, when atmospheric pressure is exemplified by a number, unless otherwise specified, it means absolute pressure, and gauge pressure is the atmospheric pressure where atmospheric pressure is 0 atmosphere. Atmospheric pressure refers to the atmospheric pressure around the extraction container 9 or the atmospheric pressure of the beverage manufacturing device 1. For example, if the beverage manufacturing device 1 is installed at a point above sea level, the International Civil Aviation Organization (International Civil Aviation Organization) The International Standard Atmosphere (ISA) was established in 1976 by the International Civil Aviation Organization (ICAO). This is the standard atmospheric pressure (1013.25 hPa) at sea level.

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

The water tank 72 stores hot water (water) constituting the coffee beverage. The water tank 72 is provided with a heater 72a that heats the water in the water tank 72 and a temperature sensor 72b that measures 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. For example, the heater 72a is turned on when the hot water temperature is 118 degrees Celsius, and turned off when the temperature of the hot water is 120 degrees Celsius.

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

The water tank 72 is also provided with a pressure sensor 72g. The pressure sensor 72g detects the atmospheric 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 a solenoid valve 72f. The pressure regulating valve 72e reduces the atmospheric pressure supplied from the reserve tank 71 to a predetermined atmospheric pressure. In the case of this embodiment, the pressure is reduced to 3 atmospheres (2 atmospheres in gauge pressure). The solenoid valve 72f switches between supplying and cutting off the atmospheric pressure regulated by the pressure regulating valve 72e to the water tank 72. The solenoid valve 72f is controlled to open and close so that the air pressure inside the water tank 72 is maintained at 3 atmospheres, except when tap water is being supplied to the water tank 72. When tap water is supplied to the water tank 72, the pressure inside the water tank 72 is set to a pressure lower than the water pressure of the tap water using the solenoid valve 72h so that the tap water is smoothly replenished into the water tank 72 by the water pressure of the tap water. Reduce the pressure to (for example, less than 2.5 atmospheres). The electromagnetic valve 72h switches whether or not to release the inside of the water tank 72 to the atmosphere, and releases the inside of the water tank 72 to the atmosphere when the pressure is reduced. In addition, the solenoid valve 72h releases the inside of the water tank 72 to the atmosphere when the atmospheric pressure inside the water tank 72 exceeds 3 atm, other than when tap water is supplied to the water tank 72. maintain.

Hot water in the water tank 72 is supplied to the extraction container 9 via the check valve 72j, the electromagnetic valve 72i, and the pipe L3. Opening the solenoid valve 72i supplies hot water to the extraction container 9, and closing the solenoid valve 72i cuts off the supply of hot water. 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 hot water is provided in the pipe L3, and the temperature of the water supplied to the extraction container 9 is monitored.

The atmospheric pressure in the reserve tank 71 is also supplied to the extraction container 9 via a pressure regulating valve 73a and a solenoid valve 73b. The pressure regulating valve 73a reduces the atmospheric pressure supplied from the reserve tank 71 to a predetermined atmospheric pressure. In the case of this embodiment, the pressure is reduced to 5 atm (4 atm in gauge pressure). The electromagnetic valve 73b switches between supplying and blocking the atmospheric pressure regulated by the pressure regulating valve 73a to the extraction container 9. The atmospheric pressure inside the extraction container 9 is detected by a pressure sensor 73d. When the inside of the extraction container 9 is pressurized, the solenoid valve 73b is opened based on the detection result of the pressure sensor 73d, and the inside of the extraction container 9 is maintained at a predetermined atmospheric pressure (in the case of this embodiment, a maximum of 5 atm (4 atm in gauge pressure) )). The atmospheric pressure inside the extraction container 9 can be reduced by a solenoid valve 73c. The electromagnetic valve 73c switches whether or not to open the inside of the extraction container 9 to the atmosphere, and opens the inside of the extraction container 9 to the atmosphere when the pressure is abnormal (for example, when the inside of the extraction container 9 exceeds 5 atmospheres).

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

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

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

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

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

Although a plurality of canisters 40 are provided in this embodiment, a configuration in which only one canister 40 is provided may be used. Furthermore, when a plurality of canisters 40 are provided, all or a plurality of canisters 40 may contain the same type of roasted coffee beans.

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

Each conveyor 41 discharges roasted coffee beans to a collecting conveyance section 42 on the downstream side. The collective conveyance section 42 is formed of a hollow member, and forms a conveyance path for roasted coffee beans from each conveyor 41 to the grinding device 5 (particularly the grinder 5A). The roasted coffee beans discharged from each conveyor 41 move inside the collection conveyance section 42 by their own weight and flow down to the grinding device 5.

A guide portion 42a is formed in the collective conveyance portion 42 at a position corresponding to the bean input port 103. The guide portion 42a forms a passage that guides the roasted coffee beans input from the bean input port 103 to the grinding device 5 (particularly the grinder 5A). Thereby, in addition to the roasted coffee beans contained in the canister 40, a coffee beverage can also be produced using the roasted coffee beans inputted from the bean input port 103 as a raw material.

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

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

The separating device 6 is a mechanism for separating unnecessary substances from ground beans. Separation device 6 includes a passage portion 63a arranged between grinder 5A and grinder 5B. The passage portion 63a is a hollow body that forms a separation chamber through which the ground beans freely falling from the grinder 5A pass. A passage part 63b extending in a direction (in the case of this embodiment, the left-right direction) intersecting the direction in which the ground beans pass (in the case of this embodiment, the vertical direction) is connected to the passage part 63a. The suction unit 60 is connected to the portion 63b. When the suction unit 60 suctions the air in the passage section 63a, light objects such as chaff and fine powder are suctioned. This allows unnecessary substances to be separated from the ground beans.

The suction unit 60 is a centrifugal mechanism. The suction unit 60 includes a blower 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.

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

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

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

In the case of this embodiment, the lower part 62 is made of a translucent material such as acrylic or glass, and constitutes a transparent container whose entirety is a transmissive part. Further, the lower portion 62 is a portion covered by the cover portion 102 (FIG. 2). A manager or a consumer of beverages can see through the cover part 102 and the peripheral wall of the lower part 62 to visually recognize the waste D accumulated in the lower part 62. For the manager, it may be easy to check the cleaning timing of the lower part 62, and for the beverage consumer, being able to visually confirm that the unnecessary material D has been removed increases expectations regarding the quality of the coffee beverage being manufactured. There are cases.

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 section 63a, the separation device 6 removes unnecessary substances. are separated. The coarsely ground beans from which unnecessary substances have been separated are finely ground by a grinder 5B. The unnecessary substances separated by the separator 6 are typically chaff and fine powder. These may reduce the taste of coffee drinks, and by removing chaff and the like from ground beans, the quality of coffee drinks can be improved.

The grinding of roasted coffee beans may be in one grinder (single-stage grinding). However, by carrying out two-stage grinding using the two grinders 5A and 5B as in the present embodiment, the particle size of the ground beans becomes more uniform, and the degree of coffee liquid extraction can be made constant. When beans are crushed, heat may be generated due to friction between the cutter and the beans. By performing the two-stage grinding, it is possible to suppress heat generation due to friction during grinding and prevent deterioration of the ground beans (for example, loss of flavor).

Furthermore, by going through the stages of coarse grinding, separation of unnecessary materials, and fine grinding, it is possible to increase the difference in mass between the unnecessary materials and the ground beans (necessary portion) when separating unnecessary materials such as chaff. This can increase the efficiency of separating unnecessary materials and prevent the ground beans (necessary portion) from being separated as unnecessary materials. Moreover, by separating unnecessary substances using air suction between coarse grinding and fine grinding, heat generation of ground beans can be suppressed by air cooling.

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

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

The extraction container 9 is a chamber including a container body 90 and a lid unit 91. The extraction container 9 is sometimes called a chamber. The middle unit 8B includes an arm member 820 that detachably holds the container body 90. Arm member 820 includes a holding member 820a and a pair of shaft members 820b spaced apart laterally. The holding member 820a is an elastic member made of resin or the like formed in the shape of a C-shaped clip, and holds the container body 90 by its elastic force. The holding member 820a holds the left and right sides 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.

Attachment and detachment of the container body 90 to and from the holding member 820a are performed manually, and the container body 90 is attached to the holding member 820a by pressing the container body 90 backward in the front-rear direction against the holding member 820a. Further, the container body 90 can be separated from the holding member 820a by pulling the container main body 90 forward in the front-rear direction from the holding member 820a.

The pair of shaft members 820b are rods extending in the front-rear direction, and are members that support the holding member 820a. Although the number of shaft members 820b is two in this embodiment, it may be one, or three or more. The holding member 820a is fixed to the front end portions of the pair of shaft members 820b. A pair of shaft members 820b are moved back and forth in the front-back direction by a mechanism to be described later, whereby the holding member 820a is moved back and forth, allowing a movement operation of moving the container body 90 in parallel in the back-and-forth direction. The middle 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 explained with reference to FIG. FIG. 6 is a diagram showing the extraction container 9 in a closed state and an open state. As described above, the extraction container 9 is turned upside down by the middle unit 8B. The extraction container 9 in FIG. 6 shows a basic posture in which the lid unit 91 is located on the upper side. In the following description, when referring to the vertical positional relationship, unless otherwise specified, it means the vertical positional relationship in the basic posture.

The container main body 90 is a bottomed container, and has a bottle shape having a neck portion 90b, a shoulder portion 90d, a body portion 90e, and a bottom portion 90f. A flange portion 90c 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 its internal space gradually decreases from the side of the body portion 90e to the side of the neck portion 90b. ing.

The lid unit 91 is a unit that opens and closes the opening 90a. Opening and closing operations (elevating and lowering operations) of the lid unit 91 are 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 into and fixed to the lower part of the main body member 900. A sealing member 902 is interposed between the main body member 900 and the bottom member 901 to improve airtightness within the container main 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. The administrator and the beverage consumer can visually check the extraction status of the coffee beverage inside the container body 90 through the cover part 102 and the main body member 900 of the container body 90. For the administrator, it may be easier to check the brewing operation, and for beverage consumers, the brewing status may be more enjoyable.

A protrusion 901c is provided at the center of the bottom member 901, and the protrusion 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 this communication hole. It 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.

The lid unit 91 includes a cap-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 in the container body 90, and is provided with a communication hole that communicates the inside of the container body 90 with the outside, and a valve (valve 913 in FIG. 8) that opens and closes this communication hole. It is being The communication hole of the convex portion 911d is mainly used for pouring hot water into the container body 90 and discharging the coffee beverage. A seal member 918a is provided on the convex portion 911d. The seal member 918a is a member for maintaining airtightness between the upper unit 8A or the lower unit 8C and the base member 911. The lid unit 91 is also provided with a seal member 919. The seal 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 lower unit 8C will be explained with reference to FIGS. 7 and 8. FIG. 7 is a front view showing the configuration of a part of the upper unit 8A and the lower unit 8C, and FIG. 8 is a longitudinal sectional view of FIG. 7.

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

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

The holding member 801 is a member that can detachably hold the lid unit 91. The holding member 801 has a cylindrical space into which the protrusion 911d of the lid unit 91 or the protrusion 901c of the bottom member 901 is inserted, and also includes a mechanism for detachably holding these. 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 atmospheric pressure supplied from the pipe L3 can be supplied into the extraction container 9 via the communication portion 800a and the communication hole 801a of the holding member 801.

The holding member 801 is also a movable member that is provided to be slidable vertically within the support member 800. The elevating shaft 802 is provided so that its axial direction is the vertical direction. The elevating shaft 802 passes airtightly through the top of the support member 800 in the vertical direction, and is provided so as to be vertically movable with respect to the support member 800 .

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

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

The elevating shaft 802 is a tubular shaft having a through hole in the central axis, and a probe 803 is inserted into the through hole so as to be slidable up and down. The probe 803 passes airtightly through the top of the holding member 801 in the vertical direction, and is provided so as to be vertically movable with respect to the supporting member 800 and the holding member 801.

The probe 803 is an operator that opens and closes the valve 913 provided inside the convex portion 911d. When the probe 803 descends, the valve 913 changes from the closed state to the open state, and when the probe 803 rises, the valve 913 changes from the open state to the closed state ( (by the action of a return spring (not shown)).

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

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

The following is a description of the operating unit 81C, which is substantially the same as the explanation of the operating unit 81A. The operation unit 81C includes a support member 810, a holding member 811, a lifting shaft 812, and a probe 813.

The support member 810 is fixedly provided so that its relative position with respect to the frame F does not change, and accommodates the holding member 811. The support member 810 also includes a communication portion 810a that allows 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 via the communication portion 810a.

The holding member 811 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 these. 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 communication portion 810a and the communication hole 811a of the holding member 811.

The holding member 811 is also a movable member that is provided to be slidable vertically within the support member 810. The elevating shaft 812 is provided so that its axial direction is the vertical direction. The elevating shaft 812 passes airtightly through the bottom of the support member 800 in the vertical direction, and is provided so as to be able to move up and down with respect to the support member 810 .

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

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

The elevating shaft 812 is a tubular shaft having a through hole in the central axis, and a probe 813 is inserted into the through hole so as to be slidable up and down. The probe 813 hermetically penetrates the bottom of the holding member 811 in the vertical direction, and is provided to be able to move up and down with respect to the supporting member 810 and the holding member 811.

The probe 813 is an operator that opens and closes the valve 903 provided inside the convex portion 901c.As the probe 813 rises, the valve 903 changes from the closed state to the open state, and as the probe 813 descends, the valve 903 changes from the open state to the closed state ( (by the action of a return spring (not shown)).

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

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

The lock mechanism 821 is a mechanism that maintains the lid unit 91 in a closed state with respect to the container body 90. The locking mechanism 821 includes a pair of gripping members 821a that vertically hold the flange portion 911c of the lid unit 91 and the flange portion 90c of the container body 90. The pair of gripping members 821a have a C-shaped cross section that fits between the collar portion 911c and the flange portion 90c, and are opened and closed in the left-right direction by the driving force of the motor 822. When the pair of gripping members 821a are in the closed state, each gripping member 821a fits into the flange portion 911c and the flange portion 90c so as to vertically sandwich them, as shown by the solid line in the box diagram of FIG. The unit 91 is hermetically locked to the container body 90. In this locked state, even if the holding member 801 is raised by the lifting shaft 802 to open the lid unit 91, the lid unit 91 does not move (the lock is not released). In other words, the locking force of the locking mechanism 821 is set to be stronger than the force of opening the lid unit 91 using the holding member 801. This can prevent the lid unit 91 from opening with respect to the container body 90 in the event of an abnormality.

Furthermore, when the pair of gripping members 821a are in the open state, each gripping member 821a is separated from the collar portion 911c and the flange portion 90c, as shown by broken lines in the box diagram of FIG. will be unlocked.

When the holding member 801 is holding the lid unit 91 and the holding member 801 is raised from the lowered position to the raised position, the lid unit 91 is removed from the container body 90 when the pair of gripping members 821a is in the open state. Separated. Conversely, when the pair of gripping members 821a are in the closed state, the engagement of the holding member 801 with the lid unit 91 is released, and only the holding member 801 rises.

The middle unit 8B also includes a mechanism that horizontally moves the arm member 820 in the front-rear direction using a motor 823 as a drive source. Thereby, the container body 90 supported by the arm member 820 can be moved between the extraction position on the rear side (state ST1) and the bean introduction position on the front side (state ST2). The bean loading position is a position where ground beans are loaded into the container body 90, and the ground beans ground by the grinder 5B are delivered from the discharge pipe 5C shown in FIG. 2 to the opening 90a of the container body 90 from which the lid unit 91 is separated. Injected. In other words, the position of the discharge pipe 5C is above the container body 90 located at the bean input position.

The extraction position is a position where the container body 90 can be operated by the operation unit 81A and the operation unit 81C, a position coaxial with the probes 803 and 813, and a position where coffee liquid is extracted. The extraction position is further back than the bean introduction position. 5, 7, and 8 all show the case where the container body 90 is in the extraction position. In this way, by differentiating the position of the container main body 90 for inputting ground beans, extraction of coffee liquid, and supply of water, steam generated during extraction of coffee liquid can be removed from the exhaust pipe that is the supply part of ground beans. It can prevent adhesion to 5C.

The middle 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. Thereby, the posture of the container body 90 (extraction container 9) can be changed from an upright posture (state ST1) with the neck portion 90b on the upper side to an inverted posture (state ST3) with the neck portion 90b on the lower side. While the extraction container 9 is rotating, the locking mechanism 821 maintains the state in which the lid unit 91 is locked to the container body 90. The extraction container 9 is turned upside down between the upright position and the inverted position. In the inverted posture, the convex portion 911d is located at the position of the convex portion 901c in the upright posture. Further, in the inverted posture, the convex portion 901c is located at the position of the convex portion 911d in the upright posture. Therefore, in the inverted position, the operating unit 81A can open and close the valve 903, and the operating unit 81C can open and close the valve 913.

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

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

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

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

The extraction device 3 is in the state shown in FIG. The extraction container 9 is in an upright position and is located at the extraction position. The lock mechanism 821 is in a closed state, and the lid unit 91 closes the opening 90a of the container body 90. The holding member 801 is in the lowered position and is attached to the convex portion 911d. The holding member 811 is in the raised position and is attached to the convex portion 901c. Valves 903 and 913 are in a closed state. The switching valve 10a allows the communication portion 810a of the operation unit 81C to communicate with the waste tank T.

In the standby state, when a coffee beverage manufacturing instruction is given, the process shown in FIG. 11(A) is executed. In S1, a preheating process is performed. This process is a process in which hot water is poured into the container body 90 and the container body 90 is heated in advance. First, 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 solenoid valve 72i is opened for a predetermined time (for example, 1500 msec) and then closed. As a result, hot water is injected into the extraction container 9 from the water tank 72. Subsequently, the solenoid valve 73b is opened for a predetermined time (for example, 500 msec) and then closed. This pressurizes the air in the extraction container 9, promoting the discharge of hot water into the waste tank T. Through the above process, the inside of the extraction container 9 and the pipe L2 are preheated, and cooling of the hot water can be reduced in the subsequent production of the coffee beverage.

In S2, a grinding process 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. Move the container body 90 to the bean loading position. Subsequently, the storage device 4 and the crushing device 5 are operated. As a result, one cup of roasted coffee beans is supplied from the storage device 4 to the grinder 5A. Roasted coffee beans are ground in two stages by grinders 5A and 5B, and unnecessary materials are separated by a separator 6. The ground beans are put into the container body 90.

Return the container body 90 to the extraction position. The holding member 801 descends to the lowered position and the lid unit 91 is attached to the container body 90. The lock mechanism 821 is closed, and the lid unit 91 is airtightly locked to the container body 90. The holding member 811 rises to the raised position. Of the valves 903 and 913, valve 903 is in a closed state, and valve 913 is in an open state.

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

In S11, in order to steam the ground beans in the extraction container 9, an amount of hot water smaller than one cup's worth of hot water is poured into the extraction container 9. Here, the solenoid valve 72i is opened for a predetermined time (for example, 500 msec) and then closed. As a result, hot water is injected into the extraction container 9 from the water tank 72. Thereafter, the process waits for a predetermined period of time (for example, 5000 msec) and ends the process of S11. 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 one cup of hot water is stored in the extraction container 9. Here, the solenoid valve 72i is opened for a predetermined time (for example, 7000 msec) and then closed. 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 into a state where the temperature exceeds 100 degrees Celsius (for example, about 110 degrees Celsius) at 1 atmosphere. Subsequently, the inside of the extraction container 9 is pressurized in S13. Here, the solenoid valve 73b is opened and closed for a predetermined period of time (for example, 1000 msec), and the inside of the extraction container 9 is pressurized to an atmospheric pressure (for example, about 4 atmospheres (about 3 atmospheres in gauge pressure)) at which the hot water does not boil. After that, the valve 913 is closed.

Subsequently, this state is maintained for a predetermined period of time (for example, 7000 msec) to perform immersion-type coffee liquid extraction (S14). As a result, coffee liquid is extracted using an immersion method under high temperature and high pressure. The following effects can be expected from immersion extraction under high temperature and high pressure. First, by applying high pressure, it is possible to make it easier for hot water to penetrate inside the ground beans, and to accelerate the extraction of coffee liquid. Second, the high temperature accelerates the extraction of coffee liquid. Third, high temperatures reduce the viscosity of the oil contained in the ground beans, facilitating oil extraction. This makes it possible to produce a highly aromatic coffee beverage.

The temperature of the hot water (high-temperature water) only needs to be over 100 degrees Celsius, but higher temperatures are advantageous in extracting coffee liquid. On the other hand, increasing the temperature of hot water generally increases costs. Therefore, the temperature of the hot water may be, for example, 105 degrees Celsius or higher, 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 is sufficient as long as it does not cause the water to boil.

In S15, the pressure inside the extraction container 9 is reduced. Here, the atmospheric pressure inside the extraction container 9 is changed to the atmospheric pressure at which the hot water boils. Specifically, the valve 913 is opened, the solenoid valve 73c is opened for a predetermined period of time (for example, 1000 msec), and then closed. The inside of the extraction container 9 is opened to the atmosphere. Thereafter, the valve 913 is closed again.

The pressure in 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 scatter explosively inside the extraction container 9. This allows the water to be boiled uniformly. Furthermore, the destruction of the cell walls of ground beans can be promoted, and the subsequent extraction of coffee liquid can be further promoted. In addition, this boiling can also stir the ground beans and hot water, thereby promoting the extraction of coffee liquid. In this way, in this embodiment, the extraction efficiency of coffee liquid can be improved.

In S16, the extraction container 9 is reversed from an upright position to an inverted position. 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. Thereafter, the holding member 801 is returned to the lowered position, and the holding member 811 is returned to the raised position. When the extraction container 9 is in an inverted position, the neck portion 90b and the lid unit 91 are located on the lower side.

In S17, permeation type coffee liquid extraction is performed and the coffee beverage is delivered to cup C. Here, the switching valve 10a is switched to communicate the pouring portion 10c with the passage portion 810a of the operating unit 81C. Further, both valves 903 and 913 are opened. Furthermore, the solenoid valve 73b is opened for a predetermined time (for example, 10,000 msec), and the inside of the extraction container 9 is brought to a predetermined pressure (for example, 1.7 atmospheres (0.7 atmospheres in gauge pressure)). In the extraction container 9, a coffee beverage in which coffee liquid is dissolved in hot water passes through a filter provided in a lid unit 91 and is delivered to a cup C. The filter restricts the leakage of ground bean residue. The extraction process is thus completed.

In this embodiment, the coffee liquid extraction efficiency can be improved by using both the immersion type extraction in S14 and the permeation type extraction in S17. When the extraction container 9 is in an upright position, ground beans are deposited from the body 90e to the bottom 90f. On the other hand, when the extraction container 9 is in an inverted position, ground beans accumulate 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 thickness of the ground beans piled up in the inverted position is thicker than the piled thickness in the upright position. That is, when the extraction container 9 is in an upright position, the ground beans are deposited relatively thinly and widely, and when the extraction container 9 is in an inverted position, the ground beans are relatively thickly and narrowly deposited.

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

Returning to FIG. 11A, after the extraction process in S3, the discharge process in S4 is performed. Here, processing related to cleaning inside the extraction container 9 is performed. The extraction container 9 is cleaned by returning the extraction container 9 from an inverted position to an 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 inside the extraction container 9 is discharged to the waste tank T together with the residue of the ground beans.

With the above steps, one coffee beverage manufacturing process is completed. Thereafter, similar processing is repeated for each manufacturing instruction. The time required to produce one coffee beverage is, for example, about 60 to 90 seconds.

<7. Summary of device configuration>
As described above, the beverage manufacturing device 1 includes the bean processing device 2 and the extraction device 3 as a manufacturing section, and more specifically, the bean processing device 2 includes the storage device 4 and the crushing device 5, and the extraction device 3 includes: It includes a fluid supply unit 7, a drive unit 8, an extraction container 9, and a switching unit 10 (see FIGS. 2, 3, etc.). The grinding device 5 receives one cup of roasted coffee beans from the storage device 4, and grinds the beans in two stages using grinders 5A and 5B. At this time, unnecessary substances such as chaff are separated from the ground beans by the separator 6. After the ground beans are put into the extraction container 9, the fluid supply unit 7 pours hot water into the extraction container 9, the drive unit 8 reverses the posture of the extraction container 9, and the switching unit 10 pours hot water into the extraction container 9. After dispensing the liquid, etc., a single drink is provided.

A part of the production section is covered by a cover section 102 configured as a transparent cover, which is a transparent section as a whole, and a user (for example, a manager of the beverage production device 1, a beverage consumer, etc.) 1. Visible from the outside. In the present embodiment, it is assumed that among the manufacturing units, a plurality of canisters 40 that are part of the storage device 4 are exposed, and other elements are substantially housed within the housing 100. In some embodiments, the entire manufacturing section may be housed within the housing 100. In other words, the cover section 102 may be provided so as to cover at least a portion of the manufacturing section.

At least a part of the production section is covered by the cover section 102 so that it can be visually recognized from the outside of the beverage production apparatus 1, so that, for example, when the user is an administrator of the beverage production apparatus 1, the administrator can control the production of beverages. In some cases, it may be possible to check the operation of the equipment along with the preparation. If the user is a purchaser of a beverage, the purchaser may be able to wait for the completion of production of the beverage while increasing expectations for the beverage. For example, the extraction container 9 of the extraction device 3 is visible from the outside of the beverage manufacturing device 1 through the cover part 102, and among the several processes for manufacturing a beverage, the extraction process that is of relatively high interest to the user can be observed. It is. The drive unit 8 acts as a posture changing unit that changes the posture of the extraction container 9, and as described above, the extraction container 9 is a movable part that can be turned upside down in the manufacturing department. Therefore, this reversing operation of the extraction container 9 is relatively easy to attract the user's interest, and by making it observable by the user, it may be possible to entertain the user.

On the other hand, in order to further improve the quality of the beverages provided by the beverage manufacturing device 1, various aspects such as process improvements and the configuration and control aspects of the beverage manufacturing device 1 to achieve this are also being made. Desired. As an example, a change may be made to some of the elements included in the beverage manufacturing device 1. Hereinafter, an example of the liquid feeding amount adjusting device 720 that can function as the water tank 72 in FIG. 3 will be described with reference to FIGS. 12 to 14.

<8. Configuration example of liquid feeding amount adjustment device>
FIG. 12 shows a schematic diagram of the liquid feeding amount adjusting device 720. Further, FIG. 13 shows a sectional view taken along the line IV-IV in FIG. 12 and a sectional view of another example (configuration example EX31). Like the water tank 72, the liquid feeding amount adjustment device 720 is a tank that stores hot water (water) constituting a coffee beverage, and is also a device that has a function of sending out a fixed amount of hot water. Thereby, it is possible to sequentially deliver the hot water necessary for one cup of coffee beverage, and it is also possible to change the amount of hot water at that time. In the following description, components having the same functions as those related to the water tank 72 are given the same reference numerals.

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

Space 725 constitutes a storage section that stores hot water. The space 725 is also referred to as a storage section 725. A movable member 727c is disposed above the space 726A, and the space 726 below the movable member 727c constitutes a storage section that stores hot water. The space 726 is also referred to as a storage section 726. By partitioning the storage portion 725 and the storage portion 726 with the partition wall 722, which is a common wall, it is possible to make the tank 720a smaller than when partitioning them with separate walls.

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

A part of the upper wall 723 that defines the storage part 725 is connected to a pipe through which the air pressure in the reserve tank 71 (see FIG. 3) is supplied, and a solenoid valve 72f is provided here. The liquid feeding amount adjustment device 720 includes a sensor (not shown, for example, a sensor corresponding to the pressure sensor 72g in FIG. 3) that detects the atmospheric pressure in the storage section 725, and the electromagnetic valve 72f has a pressure regulating valve 72e (see FIG. 3). ) switches between supplying and cutting off the regulated atmospheric pressure to the storage section 725. The solenoid valve 72f is controlled to open and close so that the atmospheric pressure inside the storage section 725 is maintained at 3 atmospheres, except when tap water (purified water) is supplied to the storage section 725.

A portion of the upper wall 723 that defines the storage portion 725 is also connected to a pipe that communicates the storage portion 725 to the atmosphere, and a solenoid valve 72h is provided here. When tap water is supplied to the storage section 725, the pressure of the storage section 725 is reduced to less than 2.5 atmospheres by the electromagnetic valve 72h so that the tap water is smoothly replenished into the storage section 725 by the water pressure of the tap water. The electromagnetic valve 72h switches whether or not to release the inside of the water tank 72 to the atmosphere, and releases the inside of the storage section 725 to the atmosphere when the pressure is reduced. In addition, the solenoid valve 72h releases the reservoir 725 to the atmosphere when the atmospheric pressure inside the reservoir 725 exceeds 3 atm, other than when tap water is supplied to the reservoir 725, and maintains the reservoir 725 at 3 atm. .

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

A portion of the bottom wall 724 that defines the storage section 725 is also connected to a pipe L2' for discharging hot water from the storage section 725, and a solenoid valve 72d' is provided here. The solenoid valve 72d' is opened when discarding the hot water in the storage section 725, and the hot water in the storage section 725 is discharged to the pipe L2'.

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

In the example of FIG. 12, the electromagnetic valve 728 is a three-way valve, and can switch between communication and cutoff between the pipe 728b and the pipe 728a, and between communication and cutoff between the pipe 728b and the pipe 728c. . Further, the solenoid valve 728 can also cut off any pipes from each other. The pipe 728c is a pipe for sending hot water in the storage section 726 to the extraction container 9.

By switching between communicating and blocking the pipe 728b and the pipe 728a, communication and blocking between the storage section 725 and the storage section 726 can be switched. By switching between communicating and blocking the piping 728b and the piping 728c, it is possible to switch between sending and storing the hot water in the storage section 726.

The electromagnetic valve 728 cuts off the pipe 728b and the pipe 728c when the pipe 728b and the pipe 728a are in communication with each other. Conversely, when the pipe 728b and the pipe 728c are in communication, the pipe 728b and the pipe 728a are cut off. The arrow shown on the electromagnetic valve 728 in the figure indicates the operating state of the electromagnetic valve 728, and in the case of the example in FIG. Indicates the condition.

Note that here, the solenoid valve 728 is a three-way valve, so that one solenoid valve 728 can perform these switching operations. However, a configuration is also adopted in which the piping 728b is divided into two parts, and a valve is provided to switch communication and cutoff between the piping 728b and the piping 728a on one side, and a valve to switch communication and cutoff between the piping 728b and the piping 728c on the other side. It is possible.

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

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

Note that the volume of the storage section 726 is not changed by moving the position of the upper wall as in this example, but is changed by moving the position of the lower and side walls. is also possible.

The movable member 727c includes a seal member (not shown) that forms a seal with the inner surface of the partition wall 722, and slides on the inner surface of the partition wall 722 in a fluid-tight manner. However, a groove 727e extending in the vertical direction is formed on the circumferential surface of the movable member 727c, and there is a gap between the groove 727e and the inner surface of the partition wall 722.

This groove 727e is formed to communicate with an opening 722a that penetrates the partition wall 722 in the thickness direction. The opening 722a is formed at a position above the highest water level of hot water in the storage section 725 (the position of a sensor 731b described later), and is an air communication section that communicates the storage section 725 and the space 726A. Air communicates between the storage section 725 and the storage section 726 through the opening 722a and the groove 727e, and the air pressures in these spaces become the same. In addition, when the storage parts 725 and 726 are always kept at atmospheric pressure, passages communicating with the atmosphere may be provided separately.

The drive unit 727 includes a motor 727a supported by the upper wall 723 as a drive source, and a screw shaft 727b as a moving mechanism for moving the movable member 727c. The screw shaft 727b extends in the vertical direction and is rotated by the driving force of the motor 727a. The movable member 727c has a screw hole 727f opened on its upper surface, and a screw shaft 727b is engaged with the screw hole 727f. The movable member 727c is prevented from rotating (not shown), and is moved in the vertical direction by rotation of the screw shaft 727b. The rotation stopper may be, for example, a concave portion and a convex portion extending in the vertical direction provided on the inner surface of the partition wall 722 and the circumferential surface of the movable member 727c.

Here, a screw mechanism consisting of a screw shaft 727b and a screw hole 727f is used as a moving mechanism for moving the movable member 727c, but the present invention is not limited to this, and other mechanisms such as a rack-pinion mechanism can also be employed.

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

The storage portion 729 communicates with the storage portion 725 through a communication portion 729a located below the sensor 731a, and communicates with the storage portion 725 through a communication portion 729b located above the sensor 731b. Hot water in the storage section 725 flows into the storage section 729 via the communication section 729a. The communication portion 729b is an air communication portion that communicates the storage portion 725 and the storage portion 729, and air communicates between the storage portion 725 and the storage portion 729 via the communication portion 729b. Therefore, the water level of the hot water in the storage section 729 becomes equal to the water level of the hot water in the storage section 725.

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

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

The sensors 731a and 731b are, for example, optical sensors (photointerrupters), and detect the float 730 from outside the storage section 729. When the float 730 is detected by the sensor 731a, the electromagnetic valve 72d is opened and water is supplied to the storage section 725. That is, the sensor 731a monitors the lower limit of the hot water level in the storage section 725. The lower limit of the water level is set at a higher position than the heater 72a, which can prevent the heater 72a from heating the heater 72a dry.

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

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

Next, an example of the operation of the liquid feeding amount adjusting device 720 will be described with reference to FIG. 14. First, the drive unit 727 adjusts the volume of the storage section 726 according to the cup size and the like. State ST61 shows this situation. In the example shown in FIG. 13, the movable member 727c is lowered, and the volume of the storage portion 726 is set to a smaller volume than the example shown in FIG. The electromagnetic valve 728 communicates the piping 728b and the piping 728c, and hot water is not supplied from the storage section 725 to the storage section 726.

When the volume of the storage section 726 is set, the drive unit 727 is stopped, and the electromagnetic valve 728 causes the piping 728b and the piping 728a to communicate with each other. The storage portion 725 and the storage portion 726 have the same atmospheric pressure, and the storage portion 726 is located on the bottom side of the tank 720a. Therefore, hot water is supplied from the storage section 725 to the storage section 726 due to the water head pressure of the hot water in the storage section 725 . In the case of this example, since the storage section 726 is formed at a position lower than the lowest water level of hot water in the storage section 725 (the position of the sensor 731a), a water head difference always occurs between the storage section 725 and the storage section 726. (The hot water in the storage section 725 is higher). Therefore, hot water is supplied from the storage section 725 to the storage section 726 until the storage section 726 is full. State ST62 indicates a state in which the storage section 726 is full. Although hot water also enters the groove 727e, the volume of the groove 727e is sufficient to ensure air communication, and the amount can be kept to a minimum.

In the case of this example, although the heater 72a is not provided in the storage section 726, since the storage section 726 is surrounded by the storage section 725, the heat retention performance of the stored hot water can be ensured. However, the storage section 726 may also be provided with a heater having the same function as the heater 72a. Note that the volume of the storage section 726 may be changed by the drive unit 727 in the state ST62.

Although other methods are possible for supplying hot water from the storage section 725 to the storage section 726, in this example, hot water can be supplied with a relatively simple configuration by utilizing the water head difference between the storage section 725 and the storage section 726. can be supplied.

Next, the hot water stored in the storage section 726 is sent out. As shown in state ST63, by communicating the piping 728b and the piping 728c with the solenoid valve 728, hot water can be sent from the piping 728c to the extraction container 9 by its own weight or by the pressure of the storage section 726. After the hot water starts to be delivered, the operating state of the solenoid valve 728 is cut off between all the pipes, so that the hot water in the storage section 726 can be delivered in stages. For example, it is also possible to send and interrupt hot water for the steaming process (S11 in FIG. 11(B)), and then perform a process of sending out the remaining hot water (S12 in FIG. 11(B)). .

In any case, the entire amount of hot water stored in the storage section 726 is sent out. The full amount can be confirmed to be delivered by checking the opening time of the solenoid valve 728 (the communication time between the piping 728b and the piping 728c). Each time the hot water stored in the storage section 726 is sent out, the solenoid valve 72d may be opened to supply water corresponding to the amount to the storage section 725.

According to the above example, the amount of hot water delivered can be adjusted. To adjust the amount of liquid to be delivered, a control method is generally used in which a flow rate sensor is used and a valve is opened or closed based on the detection result. However, in the case of high-temperature liquids or special liquids, compatible flow rate sensors may not be commercially available or may be expensive. On the other hand, according to the above example, by adopting a method of adjusting the volume of the storage section 726, the amount of hot water delivered can be adjusted without requiring a flow rate sensor.

<9. Example of operation control when using liquid feeding amount adjustment device>
By using the liquid feeding amount adjusting device 720, for example, it is possible to further improve the quality of the beverage provided by the beverage manufacturing device 1 by changing a part of the manufacturing process. Below, an example of the control process of the beverage manufacturing device 1 executed by the processing unit 11a (see FIG. 10) of the control device 11 will be described with reference to FIG. 15. For explanations omitted below, please refer to each step in FIGS. 11(A) and 11(B) and the operation details of the liquid feeding amount adjusting device 720 in FIGS. 12 to 14.

FIG. 15 shows an example of control related to one coffee beverage manufacturing operation. First, the preheating process (referred to as S1' to distinguish it from S1 in FIG. 11A) is divided into at least two heating steps S101 and S102.

S101 is a process of pouring hot water into the extraction container 9 (container main body 90) and warming the extraction container 9 in advance. First, the solenoid valve 728 is controlled to communicate the pipe 728a and the pipe 728b, and a small amount of hot water is transferred from the storage section 725 to the storage section 726. Thereafter, the solenoid valve 728 is controlled to communicate the pipe 728b and the pipe 728c, and the hot water in the storage section 726 is sent to the extraction container 9 via the pipe L3. Subsequently, the solenoid valve 73b is controlled to pressurize the inside of the extraction container 9, and the hot water inside the extraction container 9 is discharged to the waste tank T.

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

S102 is a process of supplying the steam generated in the reservoirs 725 and 726 into the container body 90 and heating the extraction container 9. This steam can be generated by reducing the pressure in the storage parts 725 and 726 and boiling the hot water in the storage parts 725 and 726, and can be realized by the same procedure as S15 (see FIG. 11(B)). After the supply of steam to the extraction container 9 or the heating of the extraction container 9 using the steam is completed, the solenoid valve 728 is controlled to shut off the piping 728b and the piping 728c.

By performing S102, it becomes possible to uniformly heat the entire extraction container 9. This makes it possible, for example, to extract liquid evenly from ground beans at a desired temperature, and as a result, the quality of the beverage can be improved. Furthermore, in S102, the air pressure in the reservoirs 725 and 726 decreases, and the liquid therein begins to boil, so the liquid can be stirred to equalize the temperature.

Incidentally, the piping L3 that functions as a connecting part connecting the storage parts 725 and 726 and the extraction container 9 and forms a flow path between them will also be heated together with the extraction container 9 in S102. . This prevents the liquid from cooling down when it passes through the pipe L3.

Here, as described above, the extraction container 9 has valves 903 and 913, and these are used for hot water as a liquid used in the extraction, a beverage liquid obtained by the extraction (coffee liquid in this example), or S102. Acts as an inlet or outlet for steam used for heating. In this example, in S102, steam flows into the extraction vessel 9 through the valve 913 and flows out of the extraction vessel 9 through the valve 903. When steam flows into the extraction vessel 9 from the valve 913, the valve 903 is open, so that if the steam liquefies into a liquid in the extraction vessel 9, the liquid flows into the extraction vessel 9. It becomes possible to flow out of the extraction container 9 through the valve 903 without remaining inside the extraction container 9 for a long time. According to this aspect, for example, when manufacturing a beverage through each process described below, the taste, flavor, etc. of the beverage will not be unintentionally diluted, which is advantageous for improving the quality of the beverage. be.

Alternatively, after filling the extraction container 9 with steam to some extent, the extraction container 9 may be vibrated with both valves 903 and 913 closed. Generation of vibrations to the extraction container 9 can be realized by the motor 823 and/or 824 (see FIG. 9) of the middle unit 8B. By applying vibration to the extraction container 9, which is filled with steam to some extent, the steam spreads uniformly within the extraction container 9, making it possible to uniformly heat the entire extraction container 9.

Note that instead of/in addition to S102, heating of the extraction container 9 using steam may be performed before S101. That is, the order of execution of S101 and S102 may be reversed, or S102 may be executed twice, before and after S101. By performing S102 before S101, it may become easier to remove residues generated during the previous or past extraction in S101.

After performing the preheating process S1' as described above, S2 is performed in the same manner as in FIG. 11(A), followed by an extraction process (referred to as S3' to distinguish it from S3 in FIG. 11(A)). )I do. In the extraction process S3', the main extraction pouring step S12 is divided into at least two pouring steps (S121 and S122). S121, which is the first pouring, is performed after S11 and before S13. Thereafter, S13 to S16 are performed in the same procedure as shown in FIG. 11(B).

Here, in S14, the ground beans to be extracted are deposited in the extraction container 9 in an upright position to a relatively thin thickness, and the ground beans are immersed in the hot water supplied in S121. . After boiling the hot water in the extraction container 9 in S15 and inverting the extraction container 9 to an inverted position in S16, S122, which is the second pouring of hot water, is performed after/together with S17.

In the drawing, S122 is shown to be performed after S17 for distinction, but S122 is preferably performed substantially simultaneously with S17 after the start of S17. As another embodiment, S17 may be performed substantially simultaneously with S122 after the start of S122. That is, S122 and S17 are preferably performed at least partially in parallel, and are combined into one process called the pouring and sending process K.

As mentioned above, when the extraction container 9 is in an upright position, ground beans accumulate from the body part 90e to the bottom part 90f, whereas when the extraction container 9 is in an inverted position, the ground beans accumulate on the shoulder part 90d. It is deposited over the neck portion 90b. That is, the extraction container 9 includes a thick part extending from a body part 90e to a bottom part 90f, and a thin part extending from a shoulder part 90d to a neck part 90b, and ground beans are deposited in the thick part when in an upright position. In the inverted position, it accumulates in the narrow part.

During the transmission extraction in step S17, the extraction container 9 is in an inverted position, so the hot water in the extraction container 9 passes through the ground beans that have been piled up thicker than in the case of the upright position. Because of the even contact, it is possible to achieve high efficiency in permeation extraction. Here, since S122, which is the second pouring of hot water, is performed together with S17, the extraction container 9 is fed with additional hot water in S122 while sending out the beverage obtained by immersion extraction using the hot water received in S121. You will receive it. The hot water that additionally flows into the extraction container 9 in S122 is not substantially used for the immersion type extraction, but is mainly used for the permeation type extraction. According to such an extraction mode, it is possible to effectively impart the unique taste of permeation extraction to the beverage, and it is possible to improve the quality of the beverage.

The amount of molten metal poured in S121 and the amount of molten metal poured in S122 may be settable or changed by the user, for example, or the ratio of immersion extraction and permeation extraction may be adjustable. Thereby, it may be possible to produce a beverage with quality that meets the user's preferences.

16(a) to 16(h) and FIGS. 17(i) to 17(о) are schematic diagrams for explaining the control mode of the liquid feeding amount adjusting device 720 in correspondence with each step of FIG. 15 described above. It is a diagram. For ease of understanding, in the following explanation, a simplified model of the liquid feeding amount adjusting device 720 will be used, and the solenoid valve 728, which is a three-way valve, is a valve that switches communication and isolation between the pipe 728a and the pipe 728b. 7281 and a valve 7282 that switches between communication and isolation between the pipe 728b and the pipe 728c.

FIG. 16(a) shows the initial state of the liquid feeding amount adjusting device 720, in which the beverage manufacturing device 1 is waiting for an instruction to start manufacturing a beverage. In other words, it is in a standby state in which no coffee order is accepted from the user. In the initial state (standby state), both valves 7281 and 7282 are closed, as schematically shown in the figure. Further, in the initial state, coffee beans are not stored in the extraction container 9, and the valve 913 (or 913 and 903) in the extraction container 9 is in a closed state.

FIGS. 16(b) to 16(c) show embodiments of the liquid feeding amount adjusting device 720 corresponding to the above S101 (heating treatment of the extraction container 9 using a small amount of hot water). In the step of FIG. 16(b), the valve 7281 is opened to move a small amount of hot water from the storage section 725 to the storage section 726, as shown by the broken line arrow. Subsequently, after closing the valve 7281, in the step of FIG. 16(c), the valve 7282 is opened and the hot water in the reservoir 726 is supplied to the extraction container 9 as shown by the broken line arrow. As a result, the inside of the extraction container 9 and the pipes L2 to L3 are heated.

FIGS. 16(d) to 16(e) show embodiments of the liquid feeding amount adjusting device 720 corresponding to the above S102 (heating treatment of the extraction container 9 using steam). In the step of FIG. 16(d), steam is generated in the storage parts 725 and 726 by reducing the pressure in the storage parts 725 and 726 and boiling the hot water in the storage parts 725 and 726. For example, the pressure in the storage parts 725 and 726 is reduced from a first pressure (e.g., 3 atm) that exceeds atmospheric pressure to a second pressure (e.g., 1.8 atm) that exceeds atmospheric pressure. Steam is generated at 726. Since the valve 7282 is in the open state, the generated steam is supplied to the extraction vessel 9 via the pipe 728c, as illustrated by the dashed arrow. That is, in the state shown in FIG. 16(d), hot water exceeding 100 degrees Celsius remains in the storage section 726, and steam is generated within the storage section 726 by being depressurized, and the generated steam flows through the pipe 728c. It is supplied to the extraction vessel 9 via the extractor. If the valve 7281 is also open, the steam generated in the storage section 725 will be supplied to the extraction container 9 from the pipe 728b via the pipe 728c. Here, the pressure is reduced, but since the pressure is maintained above atmospheric pressure, the pressure is increased even when steam is being generated, based on atmospheric pressure. In addition, in the step of FIG. 16(d), the boiling makes it possible to stir the hot water in the storage sections 725 and 726, and the temperature of the stirred hot water does not reach a predetermined value (for example, 118 degrees Celsius). In this case, the heater 72a (see FIG. 12) is driven. In this way, steam is generated from hot water exceeding 100 degrees Celsius. Thereafter, in the step of FIG. 16(e), the valve 7282 is closed to stop the supply of steam to the extraction container 9. Thereby, the entire extraction container 9 can be heated uniformly. Furthermore, the entire extraction vessel 9 can be heated by high-temperature steam generated from hot water exceeding 100 degrees Celsius.

Note that steam may be generated in the storage sections 725 and 726 by reducing the pressure in the storage sections 725 and 726 from a pressure above atmospheric pressure to a pressure below atmospheric pressure. Alternatively, steam may be generated in the storage section 725 by heating hot water in the storage section 725 with a heater 72a (see FIG. 12). Furthermore, instead of steam, high-temperature liquid (for example, hot water over 100 degrees Celsius or hot water below 100 degrees Celsius) may be supplied to the extraction container 9.

The beverage manufacturing device also determines whether or not to perform preheating (the preheating process (step S1) shown in FIG. 11(A) or the preheating process (step S1') shown in FIG. 15) after receiving a coffee order from the user. 1 may be configured to allow selection settings. This selection setting may be inputted from the operation unit (information display device 12) of the beverage manufacturing device 1 installed in a store or the like, or may be set via a communication network 15 such as the Internet. Good too. Furthermore, the length of the preheating time when performing preheating may also be settable through the operation unit (information display device 12) or via the communication network 15 such as the Internet. .

FIGS. 16(f) to 16(h) show aspects of the liquid feeding amount adjusting device 720 corresponding to the preparation process for executing the extraction process S3'. After returning the insides of the reservoirs 725 and 726 to 3 atmospheres in the step of FIG. 16(f), in the step of FIG. 16(g), the valve 7281 is opened and the reservoirs are opened as shown by the dashed arrow. One cup of hot water (for example, about 180 cc) is transferred from 725 to storage section 726 . After the transfer of hot water from the storage section 725 to the storage section 726 is completed, the valve 7281 is closed in the step of FIG. 16(h). Note that the amount for one cup may be set or selected in advance by the user, may be determined based on the size of the cup placed on the placing section 110, or may be a fixed value. Good too. Although not shown here, the grinding process (step S2) may be performed in parallel between the steps in FIGS. 16(f) to 16(h), and thereby time can be shortened.

FIGS. 17(i) to 17(j) show aspects of the liquid feeding amount adjusting device 720 corresponding to the steaming pouring process (step S11). The valve 7282 is opened in the step of FIG. 17(i), and after a predetermined time has elapsed, the valve 7282 is closed in the step of FIG. 17(j). As a result, a portion (for example, about 30 cc) of the hot water stored in the storage portion 726 flows into the extraction container 9 for steaming in S11, as shown by the broken line arrow.

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

Although not shown here, after the step in FIG. 17(l), steps S13 to S16 are performed. Although details will be described later, in S13 of this example, the inside of the extraction container 9 is pressurized and hot water (for example, about 30 cc) is poured.

FIG. 17(m) shows a mode of the liquid feeding amount adjusting device 720 corresponding to the second main extraction pouring (step S122). By opening the valve 7282 in the step of FIG. 17(m), the remaining hot water (for example, about 80 cc) in the storage section 726 can additionally flow into the extraction container 9 as shown by the dashed arrow. becomes. As described above, S122 is performed substantially simultaneously with S17, and the hot water flowing into the extraction container 9 here is not substantially used for the immersion type extraction but is mainly used for the permeation type extraction.

Thereafter, S17 is completed when substantially all of the beverage has been delivered from the extraction container 9 to the cup. Here, after S122 and before the completion of S17, it is possible to additionally promote delivery of the beverage using the steam in the reservoirs 725 and 726 and the air pressure from the compressor 70. The steam in the reservoirs 725 and 726 can be generated using the same procedure as S102 (steps in FIGS. 16(d) to 16(e)). That is, in the step of FIG. 17(n), steam is generated in the reservoirs 725 and 726 by reducing the pressure in the reservoirs 725 and 726 and boiling the water, and the steam is transferred to the extraction container 9 via the pipe 728c. supply At this time, as in the step of FIG. 16(d), the hot water in the reservoirs 725 and 726 is appropriately stirred, and the heater 72a can be driven as necessary. Thereafter, in the step of FIG. 17(o), the valve 7282 is closed to stop the supply of the steam. Incidentally, when promoting the delivery of the beverage, the pressure inside the extraction container 9 can be adjusted to, for example, about 1.6 to 2 atmospheres.

FIG. 18 is a diagram for explaining the manner in which the atmospheric pressure inside the extraction container 9 changes during the extraction process S3'. The horizontal axis indicates a time axis, and indicates periods T1 to T11, as well as steps (S11, etc.) corresponding to the periods T1 to T11. The vertical axis indicates the atmospheric pressure P in the extraction container 9 during each of the periods T1 to T11. Although the periods T1 to T11 are schematically illustrated in FIG. 18 as having the same length, in reality, the lengths of the periods T1 to T11 may be the same, but may be different. Sometimes it is a long period.

The period T1 to T2 is a period corresponding to the steaming pouring process (step S11). In period T1, the inside of the extraction container 9 is pressurized to about 1.8 atmospheres, and hot water for steaming (about 30 cc) is flowed into the extraction container 9. The timing of the flow of hot water into the extraction container 9 may be any time within the period T1, but may be set or selected in advance by the user, or may be changed depending on the type of beverage. Then, use this hot water to steam the ground beans. This period (about 15 seconds) is defined as period T2.

The period T3 is a period corresponding to the first pouring S121. In period T3, the inside of the extraction container 9 is pressurized to 3 atmospheres, and hot water (about 40 cc) for main extraction is flowed into the extraction container 9 in S121.

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

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

The period T5 is a period corresponding to the immersion extraction S14. After the inside of the extraction container 9 reaches 5 atmospheres, that state is maintained. This period (about 9 seconds) is defined as period T5. As a result, coffee liquid, which is a beverage liquid, is extracted from the ground beans to be extracted. Note that the length of the period T5 may be shortened to 1 second.

The period T6 to T8 is a period corresponding to the reduced pressure S15 in the extraction vessel 9. During the period T6 to T7, the pressure reduction described above is performed in two stages. In period T6, first, the inside of the extraction container 9 is depressurized from 5 atm to 1.5 atm in a relatively short time (rapid depressurization), and then stands by for a predetermined period (about 3 seconds). Next, in period T7, the inside of the extraction container 9 is depressurized to 1 atmosphere, and then it waits for a predetermined period (about 1 second).

As described above, the liquid in the extraction container 9 is boiled and stirred by the reduced pressure S15. According to the pressure reduction mode of this example, first, a part of the liquid in the extraction container 9 is boiled and stirred by the first step of pressure reduction in period T6, and then, by the second step of pressure reduction in period T7, the liquid in the extraction container 9 is boiled and stirred. Other portions of the liquid within 9 may also be boiled and stirred. Therefore, for example, it becomes possible to appropriately stir the entire liquid in the extraction container 9, which may be advantageous, for example, when the extracted beverage liquid has unevenness in concentration, composition, etc. After that, in period T8, the inside of the extraction container 9 is returned to 1.5 atmospheres to stabilize boiling, and at the same time, liquid (for example, about 5 cc) that may remain in the flow path (pipes L2, L3, etc.) is forced into the extraction container 9.

The period T9 is the inversion S16 of the extraction container 9 and the subsequent waiting period (about 2 seconds). Note that the timing of the start of period T9 corresponds to the timing at which the above-mentioned inversion S16 is executed. In the period T9, the ground beans to be extracted are deposited in a relatively thick layer in the lower part of the extraction container 9, which was inverted in S16. Further, in period T9, the pressure inside the extraction container 9 is reduced to 1 atmosphere.

The period T10 to T11 is a period corresponding to the permeation extraction S17, whereby the beverage is delivered from the extraction container 9 to the cup C. As described above, the second pouring of hot water S122 is performed substantially simultaneously with S17, and the hot water (approximately 80 cc) that additionally flows into the extraction container 9 is mainly used for permeation extraction. In this example, a total of approximately 185 cc of beverage will be provided.

In this example, the inside of the extraction container 9 is pressurized to 1.6 atmospheres after, for example, S122 in the period T10, and the inside of the extraction container 9 is pressurized to 2 atmospheres in the subsequent period T11 to promote delivery of the beverage. In the period T10, the steam in the reservoirs 725 and 726 is used to promote the delivery of the beverage, and in the period T11, the air pressure from the compressor 70 is used to promote the delivery of the beverage. That is, in period T10, relatively high temperature gas is used to promote delivery of the beverage, and in period T11, relatively low temperature gas is used to promote delivery of the beverage. As a result, all of the beverage to be dispensed (including the liquid in the flow path) can be appropriately provided to the cup in a relatively short time.

More specifically, the above-mentioned periods T1 and the like are grouped together as shown in FIG. 19 in association with each step such as S11 or its substeps.

FIG. 19 is a diagram showing a table of the extraction process S3' stored in the storage unit 11b shown in FIG. 10.

As described above, in FIG. 18, the periods T1 to T11 are schematically illustrated as having equal lengths, but in FIG. 19, specific lengths of the periods are shown.

Period T6 is a step in which the pressure inside the extraction container 9 is rapidly reduced to 1.5 atm, but it may also be an atmosphere release step (first half) in which the inside of the extraction container 9 is released to the atmosphere. In such a case, Period T7 is an atmosphere release step (second half) in which the inside of the extraction container 9 is released to the atmosphere.

Further, although period T10 was a beverage delivery process using steam and period T11 was a beverage delivery process using air pressure, both period T10 and period T11 may be a beverage delivery process using steam. Alternatively, the beverage delivery process may use pneumatic pressure. That is, the period T10 may be the beverage delivery process (first half), and the period T11 may be the beverage delivery process (second half).

Furthermore, whether it is the period T10 or the period T11, a fluid (which may be a liquid or a gas) higher than the temperature of the liquid in the extraction container 9 may be supplied to the extraction container 9. . The liquid here refers to hot water that can be used as a drink.

Note that the table shown in FIG. 19 may be acquired by the control device 11 shown in FIG. 10 from the server 16 via the communication network 15. In addition to the table shown in FIG. 19, multiple types of tables are prepared. These tables are prepared for each type of extraction target (coffee bean type) or for each roasting method. Furthermore, these tables are also prepared for each type of beverage taste, and the user can select one of them according to his/her preference. The selection by the user can be realized by the information display device 12, which is a touch panel display.

In FIG. 20, a waveform indicating the amount of hot water in the extraction container 9 (how the amount of hot water changes) that changes over time is added to FIG. 18 with a broken line. In this example, a total of approximately 185 cc of beverage will be provided. This figure 20 shows the target values (or set values) for the atmospheric pressure and hot water volume in the extraction container 9, which change over time, and shows how these actual values change. , may be additionally plotted on the information display device 12 (see FIG. 1, etc.). A display screen as shown in FIG. 20 on the information display device 12 may be displayed on the information display device 12 by the user selecting a dedicated display mode. As a result, if the user is a purchaser of beverages, it may be possible to make the user wait without getting bored. Furthermore, if the user is the administrator of the device 1, the user may be able to confirm whether or not the beverage production by the device 1 is being performed appropriately.

FIG. 21 shows that, as information that can be displayed on the information display device 12 during beverage production, the actual values of the atmospheric pressure and the amount of hot water in the extraction container 9 are superimposed on the target values as time passes (in real time). Shows how it is plotted. That is, FIG. 21 is obtained by adding waveforms to FIG. 20 that show how the actual values of the atmospheric pressure and the amount of hot water in the extraction container 9 change. These actual values can be measured as actual values using a pressure sensor and a temperature sensor, respectively. In the figure, the solid line shows how the target value of the atmospheric pressure inside the extraction container 9 changes when extracting one drink, and the dashed line shows how the actual measured value of the atmospheric pressure inside the extraction container 9 changes. . Furthermore, the broken line indicates the manner in which the target value of the amount of hot water in the extraction container 9 changes, and the two-dot chain line represents the manner in which the measured value of the amount of hot water in the extraction container 9 changes.

In the example of FIG. 21, the current process is in the middle of period T6 (S15), and the actual measured values of the atmospheric pressure and amount of hot water in the extraction container 9 are plotted from period T1 to that point (in the middle of period T6). Show that there is. Here, the measured value of the atmospheric pressure inside the extraction container 9 at this point is 1.2 atm, and the measured value of the amount of hot water is 100 cc. Note that the above-mentioned measured values are continuously plotted in the subsequent steps as well. A display screen as shown in FIG. 21 on the information display device 12 may be displayed on the information display device 12 by the user selecting a dedicated display mode. As a result, if the actual measured value has not reached the target value or if the actual measured value deviates significantly from the target value, the user can check the occurrence of leakage in the flow path, each element forming the flow path (piping, This makes it possible to quickly respond to problems with valves, etc.).

In FIG. 21, the target values for the atmospheric pressure and the amount of hot water in the extraction container 9, as well as changes in these actual values, are shown on the information display device 12. 12 may be shown. For example, the state of change may be shown only for the target value and the measured value of the atmospheric pressure, or the state of change may be shown for only the target value and the measured value of the amount of hot water. Alternatively, the calculation results of the target value and the actual measurement value (for example, how the amount of deviation thereof changes) may be shown.

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

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

Note that the periods T1 to T11 are schematically illustrated as having the same length in each of FIGS. It suffices if it is displayed at an interval corresponding to.

As described above, according to the present embodiment, in S102 of the preheating process S1', the extraction container 9 is Perform heating. This makes it possible to uniformly heat the entire extraction container 9, and for example, in the subsequent permeation extraction S17, it becomes possible to evenly extract the beverage liquid (coffee liquid) at a desired temperature, and as a result, , it becomes possible to improve the quality of beverages.

Further, according to this embodiment, ground beans to be extracted are deposited in the extraction container 9 in an upright position and immersed in liquid (hot water). This liquid flows into the extraction container 9 in step S121, which is the first pouring. Thereafter, the brewing container 9 is placed in an inverted position to increase the thickness of the ground beans piled up (see S16), and the beverage liquid is delivered from the inverted brewing container 9 to the cup via the pouring part 10c (see S17). . The remaining liquid (hot water) is additionally flowed into the extraction container 9 during the delivery in step S122, which is the second pouring of hot water. The additionally introduced liquid is mainly used for permeation extraction, and according to this extraction mode, for example, it is possible to impart a flavor unique to permeation extraction to a beverage. In addition, it is possible to adjust the ratio of immersion extraction and permeation extraction, and in some cases it is possible to expand the range of tastes and flavors to the extent that they can be expressed. As a result, it becomes possible to improve the quality of beverages.

The preheating process (step S1) shown in FIG. 11(A) and the preheating process (step S1') shown in FIG. An example will be described in which the pipe L3 shown in FIG. 3, the pipe 728c shown in FIG. 12, the pipe 728c shown in FIGS. 16 and 17, and the extraction container 9 are preheated in a state where the extraction container 9 is not received.

FIG. 22 is a flowchart showing the preliminary heat treatment 1.

The preheating process 1 shown in FIG. 22 is started in the processing section 11a shown in FIG. 10 when the beverage manufacturing apparatus 1 is powered on.

In the preheating process 1, it is determined whether the beverage manufacturing apparatus 1 is in a standby state and the container body 90 of the extraction container 9 is attached to the holding member 820a shown in FIG. 5 (step S501). The standby state is a state in which no instruction to manufacture a coffee beverage has been given and control related to the coffee beverage manufacturing operation shown in FIG. 11(A) or FIG. 15 is not executed. Note that in the standby state, as described above, both the lower valve 903 and the upper valve 913 shown in FIG. 8 are in the closed state. In addition, a mounting signal is output from the middle unit 8B shown in FIG. 5 to the processing section 11a when the container body 90 of the extraction container 9 is mounted on the holding member 820a, and when the container main body 90 is removed from the holding member 820a, it is separated. A signal is output. The processing unit 11a determines whether or not the container body 90 is attached to the holding member 820a (attached state) based on these signals. Step S501 is repeatedly executed until the device enters the standby state and the attached state.

When it is determined that the device is in the standby state and the wearing state, it is determined whether the temperature of the hot water stored in the water tank 72 or the storage section 725 is equal to or higher than T1 degrees (first predetermined temperature). Step S502). The temperature of the hot water stored in the water tank 72 or the storage section 725 is detected by the temperature sensor 72b. T1 degrees may be a temperature above 100 degrees Celsius (for example, 118 degrees Celsius) or a temperature below 100 degrees Celsius. If the hot water temperature is less than T1 degrees, the heater 72a is driven (step S503) to heat the hot water. Note that the heater 72a automatically stops when the temperature of the hot water reaches T1 degrees + M degrees (for example, M=2). The determination in step S502 is also repeatedly executed until the temperature of the hot water stored in the water tank 72 or storage section 725 reaches T1 degrees or higher, and when it reaches T1 degrees or higher, the process proceeds to step S504.

In step S504, the flow path of the switching valve 10a shown in FIGS. 3, 5, etc. is switched so that the communication portion 810a (see FIG. 8) of the operation unit 81C communicates with the waste tank T shown in FIG. Next, the lower probe 813 shown in FIG. 8 is raised, the lower valve 903 shown in FIG. 8 is opened (step S505), the upper probe 803 shown in FIG. 8 is lowered, and the upper valve 903 shown in FIG. 913 is also opened (step S506). By doing so, fluid can be supplied to the container body 90 of the extraction container 9, and the supplied fluid can be disposed of into the waste tank T through the container body 90. Note that the order of processing from step S504 to step S506 is not limited to the order shown in FIG. 22, and may be performed in any order or may be performed simultaneously. Further, in the standby state, if the flow path of the switching valve 10a is such that the communication portion 810a of the operation unit 81C and the waste tank T are necessarily in communication, step S504 is omitted.

The control device 11 is provided with a timer that measures time and a counter that counts the number of consecutive preheating operations. In step S507, the timer is reset and then time counting is started, and in step S508, 1 is added to the value n of the counter. Note that step S507 and step S508 may be executed with step S508 being executed first and step S507 being executed later, or may be executed simultaneously.

In addition, when supplying steam to the extraction container 9, steam is generated from the liquid at T1 degrees or higher in the water tank 72 or the storage sections 725, 726 at the same time as, before, or after the execution of step S507. do. Steam can be generated by lowering the air pressure in the water tank 72 or the reservoirs 725, 726, or by heating the hot water in the water tank 72 or the reservoir 725 with the heater 72a. Further, when high-temperature hot water is supplied to the extraction container 9, the hot water in the water tank 72 or the storage section 725 is heated with the heater 72a simultaneously with, before, or after step S507 is executed.

In step S509, the hot water supply valve to the extraction container 9 is opened. The hot water supply valve to the extraction container 9 is the solenoid valve 72i shown in FIG. 3, the solenoid valve 728 shown in FIG. 12, or the valve 7282 shown in FIGS. 16 and 17. Hereinafter, these valves may be collectively referred to as hot water supply valves. In step S510 following step S509, the process waits for W1 seconds (first open time) to elapse, and in step S511, the hot water supply valve is returned to the closed state. As a result, the hot water supply valve remains open for W1 seconds, and the pipe L3 shown in FIG. 3, the pipe 728c shown in FIG. 12, the pipe 728c shown in FIGS. 16 and 17, and the extraction container 9 are heated. W1 seconds may be a predetermined time period less than 1 second (for example, 0.1 seconds). Note that when steam is supplied for only 0.1 seconds, the steam generated from the liquid slightly remaining in the storage section 726 (for example, the liquid that wetted the inner circumferential wall of the storage section 726) shown in FIGS. 16 and 17. But it's enough. By executing steps S509 to S511, preheating is executed once.

In step S512, if the value n of the counter that counts the number of consecutive executions of preheating is equal to or less than N1 (predetermined number), S1 seconds (first elapsed time) has elapsed with reference to the timer started in step S507. This step S512 is repeatedly executed until S1 seconds have elapsed. N1 is a threshold value for the number of consecutive executions of preheating, and is set to, for example, 100 times. When preheating is performed continuously, W1 seconds corresponds to the time interval between the next preheating and is, for example, 5 seconds. If the value n of the counter exceeds N1, the timer is referenced to determine whether S2 seconds (second elapsed time) has elapsed, and this step S512 is repeatedly executed until S2 seconds have elapsed. Ru. Like S1 second, S2 seconds also corresponds to the time interval between the next preheating and the next preheating when preheating is performed continuously. S2 seconds is longer than S1 seconds, for example, 10 seconds. To summarize the above as an example, if preheating is performed continuously, preheating for 0.1 seconds will be performed once every 5 seconds up to 100 times, and 100 times. If preheating is performed continuously for more than 10 seconds, preheating will be performed for 0.1 seconds once every 10 seconds. In addition, when preheating is performed continuously for more than N1 (times), W1 seconds may be shorter than when it is less than N1 (times).

Step S513 is the same determination process as step S501, and if the container body 90 is not in a standby state or if it is in a detached state, step S514 is executed, and if it is in a standby state and an attached state, The process advances to step S515. If a coffee beverage manufacturing instruction is issued after the previous determination of whether the device is in the standby and attached state is YES and before the next determination, one preheating process is performed. Until this is completed, the coffee beverage manufacturing instructions will be suspended. Note that if a manufacturing instruction is given while step S512 is being repeatedly executed, the coffee beverage manufacturing operation may be started immediately. Alternatively, when a production instruction is given, the coffee beverage production operation may be started immediately regardless of the timing.

In step S514, the value n of a counter that counts the number of consecutive executions of preheating is reset to 0, and the process returns to step S513. However, if a coffee beverage manufacturing instruction has been given, this preheating process 1 is not completed. Then, in the processing unit 11a, control related to the coffee beverage manufacturing operation shown in FIG. 11(A) and FIG. 15 is started.

Step S515 is the same determination process as step S502, and if it is less than T1 degrees, step S516, which is the same as step S503, is executed. Similar to the determination in step S502, the determination in step S515 is repeatedly executed until the temperature of the hot water stored in the water tank 72 or storage section 725 reaches T1 degrees or higher, and when it reaches T1 degrees or higher, the process advances to step S517. .

In step S517, it is determined whether or not the value n of a counter that counts the number of consecutive executions of preheating is 0. If it is 0, the process proceeds to step S504, and the fluid can be supplied to the container body 90 of the extraction container 9. A preparatory process (steps S504 to S506) is executed so that the supplied fluid passes through the container body 90 and is discarded into the waste tank T. On the other hand, if the counter value n is 1 or more, the process advances to step S507 and the next preheating is performed.

FIG. 23 is a flowchart showing the preheating treatment 2. Below, even if the explanation overlaps with the explanation of the preheating treatment 1 shown in FIG. 22, it will be explained without omitting it.

The preheating process 2 shown in FIG. 23 is also started in the processing section 11a shown in FIG. 10 when the beverage manufacturing apparatus 1 is powered on.

In the preheating process 2, it is determined whether the beverage manufacturing apparatus 1 is in a standby state and the container body 90 of the extraction container 9 is attached to the holding member 820a shown in FIG. 5 (step S601). The standby state is a state in which no instruction to manufacture a coffee beverage has been given and control related to the coffee beverage manufacturing operation shown in FIG. 11(A) or FIG. 15 is not executed. Note that in the standby state, as described above, both the lower valve 903 and the upper valve 913 shown in FIG. 8 are in the closed state. In addition, a mounting signal is output from the middle unit 8B shown in FIG. 5 to the processing section 11a when the container body 90 of the extraction container 9 is mounted on the holding member 820a, and when the container main body 90 is removed from the holding member 820a, it is separated. A signal is output. The processing unit 11a determines whether or not the container body 90 is attached to the holding member 820a (attached state) based on these signals. Step S601 is repeatedly executed until the device enters the standby state and the attached state.

When it is determined that the device is in the standby state and the wearing state, it is determined whether the temperature of the hot water stored in the water tank 72 or the storage section 725 is equal to or higher than T2 degrees (second predetermined temperature). Step S602). The temperature of the hot water stored in the water tank 72 or the storage section 725 is detected by the temperature sensor 72b. T2 degrees may be a temperature above 100 degrees Celsius (for example, 118 degrees Celsius) or a temperature below 100 degrees Celsius. If it is less than T2 degrees, the heater 72a is driven (step S603) to heat the hot water. Note that the heater 72a automatically stops when the temperature of the hot water reaches T2 degrees + L degrees (for example, L=2). The determination in step S602 is also repeatedly executed until the temperature of the hot water stored in the water tank 72 or storage section 725 reaches T2 degrees or higher, and when it reaches T2 degrees or higher, the process proceeds to step S604.

In step S604, the flow path of the switching valve 10a shown in FIGS. 3, 5, etc. is switched so that the communication portion 810a (see FIG. 8) of the operation unit 81C communicates with the waste tank T shown in FIG. Next, the upper probe 803 shown in FIG. 8 is lowered, and the upper valve 913 shown in FIG. 8 is opened (step S605). By doing so, fluid can be supplied to the container body 90 of the extraction container 9. Note that step S604 and step S605 may be executed with step S605 being executed first and step S604 being executed later, or may be executed simultaneously. Further, in the standby state, if the flow path of the switching valve 10a is such that the communication portion 810a of the operation unit 81C and the waste tank T are necessarily in communication, step S604 is omitted.

The control device 11 is provided with a timer that measures time and a counter that counts the number of consecutive preheating operations. In step S606, the timer is reset and then time counting is started, and in step S607, 1 is added to the counter value n'. Note that step S606 and step S607 may be executed with step S607 being executed first and step S606 being executed later, or may be executed simultaneously. Next, the lower probe 813 shown in FIG. 8 is raised, and the lower valve 903 shown in FIG. 8 is opened (step S608). By doing this, the fluid that was in the container body 90 of the extraction container 9 will be discarded into the waste tank T. In step S609 following step S608, the process waits for W2 seconds (second opening time) to elapse, and in step S610, the lower probe 813 is lowered and the lower valve 903 is returned to the closed state. As a result, the lower valve 903 remains open for W2 seconds, and fluid is drained from the extraction container 9. W2 seconds is a time longer than the above-mentioned W1 seconds, and may be a predetermined time of 1 second or more (for example, 1.0 seconds).

In addition, when supplying steam to the extraction container 9, during the fluid removal in steps S608 to S610, or before or after the fluid removal, in the water tank 72 or the storage portions 725, 726, liquid with a temperature of T2 degrees or more to generate steam. Steam can be generated by lowering the air pressure in the water tank 72 or the reservoirs 725, 726, or by heating the hot water in the water tank 72 or the reservoir 725 with the heater 72a. In addition, when high-temperature hot water is supplied to the extraction container 9, the hot water in the water tank 72 or the storage section 725 is heated by the heater 72a during the fluid removal in steps S607 to S609, or before or after the fluid removal. do.

In step S611, the hot water amount adjustment valve is opened. The hot water amount adjustment valve is the solenoid valve 728 shown in FIG. 12, or the valve 7281 shown in FIGS. 16 and 17. Hereinafter, these valves may be collectively referred to as hot water flow rate adjustment valves. In step S612 following step S611, the hot water supply valve to the extraction container 9 is opened. The hot water supply valve to the extraction container 9 is the solenoid valve 72i shown in FIG. 3, the solenoid valve 728 shown in FIG. 12, or the valve 7282 shown in FIGS. 16 and 17. Hereinafter, these valves may be collectively referred to as hot water supply valves. In step S613 following step S612, the process waits for the elapse of W3 seconds (third opening time), returns the hot water amount adjustment valve to the closed state in step S614, and returns the hot water supply valve to the closed state in subsequent step S615. As a result, both the hot water flow adjustment valve and the hot water supply valve remain open for W3 seconds, and the pipe L3 shown in FIG. 3, the pipe 728c shown in FIG. 12, the pipe 728c shown in FIGS. 16 and 17, and The extraction vessel 9 is heated. W3 seconds may be the same length of time as W2 seconds described above, or may be of a different length. However, W3 seconds is also longer than the above-mentioned W1 seconds, and may be a predetermined time of 1 second or more (for example, 1.0 seconds). Since the lower valve 903 is returned to the closed state in step S610, this means that in steps S611 to S615, fluid is stored in the extraction container 9 and preheating is performed once. When preheating is performed continuously, the fluid stored in the extraction container 9 remains stored in the extraction container 9 until the next fluid removal (steps S608 to S610). In this sense, it can be said that the interior of the extraction container 9 continues to be preheated until the next fluid removal (steps S608 to S610). However, even when steam is supplied into the extraction vessel 9, condensation may occur within the extraction vessel 9 before the next fluid is removed. Note that step S611 and step S612 may be executed with step S612 being executed first and step S611 being executed later, or may be executed simultaneously. Moreover, step S614 and step S615 may be executed with step S615 being executed first and step S614 being executed later, or may be executed simultaneously.

In step S616, it is determined whether S3 seconds (third elapsed time) have elapsed with reference to the timer started in step S606, and step S616 is repeatedly executed until S3 seconds have elapsed. S3 seconds is, for example, any time from 60 seconds to 120 seconds (for example, it may be 60 seconds or 120 seconds). This S3 seconds corresponds to the time interval between the next preheating and the next preheating when the preheating is performed continuously. Note that S3 seconds is longer than S2 seconds in preliminary heat treatment 1 shown in FIG. 22. Further, the time length of S3 seconds may be changed depending on the number of consecutive executions of preheating. For example, the time length of S3 seconds may be shortened as the number of consecutive preheating operations increases.

Step S617 is the same determination process as step S601, and if the container body 90 is not in the standby state or if it is in the detached state, step S618 is executed, and if it is in the standby state and the attached state, The process advances to step S619. If a coffee beverage manufacturing instruction is issued after the previous determination of whether the device is in the standby and attached state is YES and before the next determination, one preheating process is performed. Until this is completed, the coffee beverage manufacturing instructions will be suspended. Note that if a manufacturing instruction is given while step S616 is being repeatedly executed, the coffee beverage manufacturing operation may be started immediately. Alternatively, when a production instruction is given, the coffee beverage production operation may be started immediately regardless of the timing.

In step S618, the value n' of a counter that counts the number of consecutive executions of preheating is reset to 0, and the process returns to step S617. However, if a coffee beverage manufacturing instruction has been given, this preheating process 2 is terminated. Then, in the processing unit 11a, control related to the coffee beverage manufacturing operation shown in FIG. 11(A) and FIG. 15 is started.

Step S619 is the same determination process as step S602, and if it is less than T2 degrees, step S620, which is the same as step S603, is executed. Similar to the determination in step S602, the determination in step S619 is repeatedly executed until the temperature of the hot water stored in the water tank 72 or storage section 725 reaches T2 degrees or higher, and when it reaches T2 degrees or higher, the process advances to step S621. .

In step S621, it is determined whether or not the value n' of a counter that counts the number of consecutive preheating operations is 0. If it is 0, the process proceeds to step S604, and fluid can be supplied to the container body 90 of the extraction container 9. Advance preparation processing (steps S604 to S605) is executed. On the other hand, if the counter value n' is 1 or more, the process advances to step S606 and the next preheating is performed.

In both the preheating process 1 and the preheating process 2 described above, the pipe L3 shown in FIG. 3, the pipe 728c shown in FIG. 12, and the pipe 728c shown in FIGS. The piping 728c and the extraction container 9 are preheated. On the other hand, preheating is not performed when no coffee order is received from the user, and preheating is performed after receiving the coffee order from the user (preheating process (step S1) shown in FIG. 11(A) or shown in FIG. 15). An embodiment may also be adopted in which preheating treatment (step S1') is performed. Note that even if preheating process 1 or preheating process 2 is performed, preheating (preheating process (step S1) shown in FIG. 11(A) or step S1 shown in FIG. Alternatively, if preheating process 1 or preheating process 2 has been performed, preheating is not performed after receiving the coffee order from the user. , the extraction process (steps S3, S3') may be started.

In addition, various parameters (T1 degrees, T2 degrees, N1, S1 seconds, S2 seconds, S3 seconds, W1 seconds, W2 seconds, W3 seconds) used in the explanation of preheating treatment 1 and preheating treatment 2 are as follows: Settings may be input from the operation unit (information display device 12) of the beverage manufacturing device 1 installed in a store or the like, or from the server 16 or mobile terminal 17 via the communication network 15 such as the Internet. It may be.

Furthermore, in the preheating treatment 1 and the preheating treatment 2, it was determined whether or not the next preheating could be performed after the elapsed time such as S1 seconds, S2 seconds, and S3 seconds, but the container body of the extraction container 9 90, and if the temperature drops below a predetermined temperature, it is determined whether or not the next preheating can be performed, or if the temperature drops below a predetermined temperature, the temperature inside the holder is in a standby and installed state. If there is, only the determination of the temperature of the stored hot water (for example, step S515 or step S619) may be performed.

In addition, in the following explanation, W1 seconds in step S510 of preheating treatment 1 explained using FIG. 22 is longer than W3 seconds in step S613 of preheating treatment 2 explained using FIG. 22 is called "short preheating," and preheating process 2 in FIG. 23 is called "long preheating." It is called. Furthermore, not performing preheating in a state where no coffee order is received from the user is referred to as "no standby preheating". In the beverage manufacturing apparatus 1, the preheating in a state where no coffee order is received from the user may be selected from among short preheating, long preheating, and no standby preheating. This selection setting may be inputted from the operation unit (information display device 12) of the beverage manufacturing device 1 installed in a store or the like, or may be inputted via the server 16 or mobile phone via a communication network 15 such as the Internet. It may be possible to set it from the terminal 17.

Next, when a user requests a coffee order during the preheating process 1 explained using FIG. 22 or during the preheating process 2 explained using FIG. Possible aspects including this will be explained in detail once again. If a user requests a coffee order during the heating operation (steps S509 to S511 shown in FIG. 22, and steps S611 to S615 shown in FIG. 23), the request is made within C1 seconds (for example, 5 seconds). If the heating operation is completed, the coffee extraction operation may be performed automatically upon request after the heating operation is completed. On the other hand, if the heating operation ends after a time exceeding C1 seconds (for example, 5 seconds), the request may not be accepted. In this case, a display unit such as the information display device 12 may display the time until the heating operation is completed, and after the heating operation is completed, a display may be made to prompt the user to request coffee again. Alternatively, if the heating operation ends after a time exceeding C1 seconds (for example, 5 seconds), the time until the heating operation ends is displayed, and the time until the heating operation ends is C2 seconds. (for example, 10 seconds), the coffee extraction operation is automatically performed in response to the request after the heating operation ends, and if it exceeds C2 seconds (for example, 10 seconds), the request is accepted. You may choose not to have one. Furthermore, as a modified aspect, even if the heating operation ends after a time exceeding C1 seconds (for example, 5 seconds), the request is accepted and the system automatically responds to the request after the heating operation ends. Although the coffee brewing operation is performed, the time until the heating operation is completed may be displayed on a display section such as the information display device 12. Furthermore, if the administrator requests cleaning of the extraction container 9 during the heating operation (steps S509 to S511 shown in FIG. 22, and steps S611 to S615 shown in FIG. 23), the heating operation is terminated. Cleaning may be performed automatically afterwards. Although the explanation here is based on the case where an order request or cleaning request operation is made during the heating operation, timing other than the heating operation during the preheating process 1 explained using FIG. , or if there is an order request or cleaning request operation at a timing other than the heating operation during the preliminary heating process 2 explained using FIG. (If it is, it may be invalidated) and respond to the order request or cleaning request operation.

Further, timings other than the heating operation (steps S509 to S511 shown in FIG. 22) during the preheating process 1 explained using FIG. 22, or during the process of the preheating process 2 explained using FIG. If the user or administrator requests the unlocking of the cover part 102 at a timing other than the heating operation (steps S611 to S615 shown in FIG. 23), the next heating operation will not be performed (it will not be performed). If it was planned, disable it), supply water to the container body 90 of the extraction container 9 (for example, pour water into the container body 90 for C3 seconds), cool the extraction container 9, and then release the lock of the cover part 102. You may also do so. At this time, it is preferable to display a message on a display unit such as the information display device 12 to urge caution against burns. Alternatively, if the user or administrator requests unlocking of the cover part 102 during the heating operation, the next heating operation is not performed after the heating operation is completed (steps shown in FIG. 22). Even if the cover part 102 is unlocked after water is supplied to the container body 90 of the extraction container 9 and the extraction container 9 is cooled, without performing the determination in step S513 or step S617 shown in FIG. good. At this time as well, it is preferable to display a message on the display unit such as the information display device 12 to urge caution against burns. On the other hand, if there is a lock request operation while the cover part 102 is in an unlocked state, the cover part 102 is locked and then the preheating treatment 1 described using FIG. 22 or the preheating treatment described using FIG. 23 is performed. Preheating treatment 2 is restarted.

Further, the heating operation described above is the processing operation of steps S611 to S615 in the preheating process 2 explained using FIG. 23, but as described above, when the preheating is performed continuously, The fluid stored in the container 9 remains stored in the extraction container 9 until the next fluid removal (steps S608 to S610). Since it can be said that preheating continues up to step S610), the heating operation may be performed as a processing operation from step S611 until the next fluid removal is started.

In the above description,
``A coffee manufacturing device that manufactures coffee,
A storage section capable of storing high-temperature liquid [e.g., water tank 72, storage sections 725 and 726, or storage section 725 or storage section 726];
an extraction container [e.g., extraction container 9] in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
Equipped with
In a state where a coffee order is not accepted from a user [e.g., standby state or initial state], the extraction container is heated by the steam generated in the storage section [e.g., steps S509 to S511 shown in FIG. 22] , steps S611 to S615 shown in FIG. 23],
A coffee manufacturing device [for example, beverage manufacturing device 1] characterized by the following. ”
explained.

Note that the heating of the extraction container by the steam generated in the storage section may be repeatedly performed at predetermined time intervals in a state where no coffee order is received from the user. Alternatively, the temperature of the extraction container may be measured and the extraction may be performed when the temperature falls below a predetermined temperature.

Also,
``A heating section [e.g., heater 72a] capable of heating the liquid in the storage section;
a pressurizing unit [for example, a compressor 70] capable of pressurizing the inside of the storage unit;
A control unit [e.g., control device 11],
Equipped with
The heating section is capable of bringing the liquid in the storage section to a predetermined temperature [e.g., 118 degrees Celsius] higher than the boiling point [e.g., 100 degrees Celsius] of the liquid at a predetermined pressure [e.g., atmospheric pressure]. and
The control unit includes:
A first control for heating the extraction container by supplying at least one of liquid and vapor from the storage section to the extraction container [for example, steps S509 to S511 shown in FIG. 22, and step S611 shown in FIG. 23] ~Step S615] and
After the first control, a second control for supplying the liquid from the reservoir to the extraction container [for example, extraction processing (steps S3, S3'), more specifically, the first control shown in FIG. Extraction pouring (step S121) and second main extraction pouring (step S122)]
If the temperature of the liquid in the storage section becomes lower than the predetermined temperature during the first control, the heating section and the pressurizing section are controlled before the second control to reduce the temperature of the liquid. a third control to bring the temperature to the predetermined temperature [for example, step S503 and step S516 shown in FIG. 22, step S603 and step S620 shown in FIG. 23],
It is possible to do
The first control is performed in a state where no coffee order is accepted from the user [for example, in a standby state or an initial state],
A coffee manufacturing device characterized by: ”
Also explained.

Also,
``The coffee manufacturing apparatus according to claim 1,
a heating unit [e.g., heater 72a] capable of heating the liquid stored in the storage unit;
a pressurizing unit [for example, a compressor 70] capable of pressurizing the inside of the storage unit;
Equipped with
The pressurizing section is capable of making the inside of the storage section higher than atmospheric pressure,
The heating section is capable of bringing the liquid stored in the storage section to a predetermined temperature [for example, 118 degrees Celsius] higher than the boiling point of the liquid at atmospheric pressure,
The extraction container is heated by steam generated from the liquid at the predetermined temperature in the storage section in a state where no coffee order is received from the user [for example, steps S509 to S511 shown in FIG. 22, FIG. Steps S611 to S615 shown in FIG.
A coffee manufacturing device characterized by: ”
Also explained.

In addition,
a storage section capable of storing liquid;
a heating section capable of heating the liquid stored in the storage section;
a pressurizing section capable of pressurizing the inside of the storage section;
an extraction container that accommodates an extraction target and a liquid supplied from the storage section and is capable of extracting a beverage liquid from the extraction target;
Equipped with
The pressurizing section is capable of making the inside of the storage section higher than atmospheric pressure,
The heating section is capable of raising the liquid stored in the storage section to a predetermined temperature higher than the boiling point of the liquid at atmospheric pressure,
The extraction container is heated before extraction by steam generated from the liquid at the predetermined temperature in the storage part.
A beverage manufacturing device characterized by:
It may be.

That is, not only when a coffee order is not being accepted from a user but also when a coffee order is being accepted from a user, the extraction container is configured to absorb steam generated from the liquid at the predetermined temperature in the storage section. It may be heated by For example, if it takes time to perform the grinding process (step S2) and a predetermined time has elapsed since the previous preheating process (for example, step S1') was completed, the extraction container may be preheated again.

Also,
“When the brewing container is not accepting a coffee order from a user, no coffee beans are stored therein, and the brewing container has a supply port [e.g., a communication port opened and closed by a valve 913 The hole (the communicating hole of the convex portion 911d)] is in a closed state,
A coffee manufacturing device characterized by: ”
Also explained.

Also,
``A storage section capable of storing liquid [for example, water tank 72, storage sections 725 and 726, or storage section 725 or storage section 726], coffee beans and liquid from the storage section are accommodated, and coffee is extracted from the coffee beans. A method for controlling a coffee manufacturing device [e.g., beverage manufacturing device 1] equipped with an extraction container [e.g., extraction container 9] for brewing,
A first step of heating the extraction container with the fluid generated in the storage section in a state where no coffee order is received from the user [for example, steps S509 to S511 shown in FIG. 22, steps shown in FIG. 23] S611 to step S615] and
A second step of supplying liquid from the storage section to the extraction container upon receiving a coffee order from the user [e.g., extraction processing (steps S3, S3'), more specifically, the first step shown in FIG. pouring for main extraction (step S121) and pouring for second main extraction (step S122)],
A method of controlling a coffee manufacturing device, the method comprising: ”
Also explained.

Also,
“The coffee manufacturing device is
a heating section [for example, heater 72a] capable of heating the liquid in the storage section;
a pressurizing unit [for example, a compressor 70] capable of pressurizing the inside of the storage unit;
Equipped with
The heating section is capable of bringing the liquid in the storage section to a predetermined temperature [e.g., 118 degrees Celsius] higher than the boiling point [e.g., 100 degrees Celsius] of the liquid at a predetermined pressure [e.g., atmospheric pressure]. and
The control method includes:
If the temperature of the liquid in the storage section becomes lower than the predetermined temperature during the first step, the temperature of the liquid is reduced by controlling the heating section and the pressurizing section before the second step. A method for controlling a coffee manufacturing apparatus, comprising a third step of bringing the temperature to the predetermined temperature [for example, step S503 and step S516 shown in FIG. 22, and step S603 and step S620 shown in FIG. 23]. ”
Also explained.

Also,
``A storage section capable of storing liquid [e.g., water tank 72, storage sections 725 and 726, or storage section 725 or storage section 726], and an interior of the storage section that can be pressurized so that the inside is lower than atmospheric pressure. a pressurizing section [e.g., compressor 70] capable of heating the liquid stored in the storage section and heating the liquid to a predetermined temperature [higher than the boiling point of the liquid at atmospheric pressure]; a heating unit [e.g., heater 72a] that can be heated to a temperature of, e.g., 118 degrees Celsius; 9] A method for controlling a coffee manufacturing device [e.g., beverage manufacturing device 1], comprising:
A first step of heating the brewing container with steam generated from the liquid at the predetermined temperature in the storage section while no coffee order is being received from the user [for example, steps S509 to S511 shown in FIG. 22] , steps S611 to S615 shown in FIG.
A second step of supplying liquid from the storage section to the extraction container upon receiving a coffee order from the user [e.g., extraction processing (steps S3, S3'), more specifically, the first step shown in FIG. pouring for main extraction (step S121) and pouring for second main extraction (step S122)],
A method of controlling a coffee manufacturing device, the method comprising: ”
Also explained.

<Other embodiments>
In the above embodiment, the target is exclusively coffee beverages, but various beverages such as tea such as Japanese tea and black tea, soup, etc. can also be targeted. In addition, we can extract coffee beans, green coffee beans, ground coffee beans, roasted coffee beans, ground roasted coffee beans, unroasted coffee beans, and ground unroasted coffee beans. Examples have been given of beans, powdered coffee beans, instant coffee, coffee in pods, etc., coffee beverages and the like as drinks, and coffee liquid as an example of liquid beverages, but the present invention is not limited to these. In addition, we can extract 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. pulverized mushrooms such as shiitake mushrooms, pulverized mushrooms such as shiitake mushrooms that have been heated and dried, bonito and other fish, bonito and other pulverized fish, bonito and other fish that have been heated and dried, bonito and other fish that have been heated and dried and crushed, seaweed such as kelp, pulverized seaweed such as kelp, and heated seaweed such as kelp. Products that have been dried after heating; products that have been dried after heating seaweed such as kelp; products that have been dried after heating beef, pork, chicken, etc.; products that have been dried after heating the meat, etc. Any extractable material may be used as long as it is a material obtained by crushing meat such as beef bones, pork bones, chicken bones, etc., heating and drying meat, or crushing the bones, etc. that have been heated and dried. , Beverages may include Japanese tea, black tea, oolong tea, vegetable juice, fruit juice, soup, stock, soup, etc. Beverages may include Japanese tea extract, black tea extract, oolong tea extract, vegetable extract. , fruit extracts, mushroom extracts, fish extracts, meat extracts, bone extracts, and other extracts may be used. In addition, in some examples, water, tap water, purified water, hot water, and washing water are described, but any of the descriptions may be replaced by other words, such as, for example, water may be replaced with hot water, or hot water may be replaced with cold water. It may be replaced with the description, and all may be replaced with liquid, steam, high temperature water, cooling water, cold water, etc. For example, if the description states that the extraction target (for example, ground roasted coffee beans) and hot water are placed in the extraction container 9, the extraction target (for example, ground roasted coffee beans) and cold water (just water is fine). It may be replaced with the description that it is placed in the extraction container 9, and in this case, it may be interpreted as an extraction method or a beverage manufacturing apparatus for cold brew coffee or the like.

The present invention is not limited to the above-described embodiments, and various changes and modifications can be made without departing from the spirit and scope of the present invention.

<Summary of embodiments>
The embodiments described above disclose the following apparatus or method.

A1. A beverage manufacturing device (for example 1) that manufactures a beverage,
A storage section (for example, 720, 725, 726) capable of storing high temperature liquid;
an extraction container (for example, 9) that accommodates the liquid from the storage part and an extraction target (for example, ground beans), and from which a beverage liquid is extracted from the extraction target;
The extraction container is heated by the steam generated in the storage section (for example, S102, step of FIG. 16(d)),
A beverage manufacturing device characterized by:
This makes it possible to uniformly heat the entire extraction vessel. As a result, it becomes possible to improve the quality of beverages.

A2. When the extraction container is heated by the steam, the pressure in the reservoir decreases, and the liquid in the reservoir begins to boil.
A beverage manufacturing device characterized by:
Thereby, by lowering the pressure in the storage part and boiling the liquid in the storage part, the liquid can be stirred and the temperature can be made uniform. Moreover, it becomes possible to appropriately perform the above-mentioned heating using the steam generated at that time.

A3. comprising a connection part (for example L3, 728c) that connects the storage part and the extraction container,
heating of the connection part is also performed when the extraction vessel is heated by the steam;
A beverage manufacturing device characterized by:
As a result, the connecting portion is also heated, so that when the liquid passes through the connecting portion, the liquid does not cool down.

A4. When the heating of the extraction container and the heating of the connection part are the first heating (for example, S102, the step of FIG. 16(d)),
Before the first heating is performed, second heating is performed by flowing the high-temperature liquid in the storage part into the connecting part and the extraction container (for example, S101, the step of FIG. 16(c)),
A beverage manufacturing device characterized by:
Thereby, by performing the second heating (S101) before the first heating (S102) using steam, it becomes possible to uniformly heat the entire extraction container. Furthermore, by performing this second heating, it may be possible to wash away residues (liquid residue, etc.) in the flow path from the previous or past extraction.

A5. The extraction container is provided with an inlet (for example, 903, 913) and an openable and closable outlet (for example, 903, 913),
the liquid is injected through the inlet;
the drinking liquid flows out from the outlet;
the steam enters through the inlet and exits through the outlet;
the outlet is open when the steam flows in from the inlet;
A beverage manufacturing device characterized by:
Thereby, when the vapor liquefies into a liquid, the liquid does not remain in the extraction vessel for a long time and can flow out from the outlet. Therefore, for example, it is possible to prevent the drink being produced from becoming unintentionally diluted.

A6. The extraction container is provided with an inlet and an outlet (for example, 903, 913) that can be opened and closed, respectively,
the liquid is injected through the inlet;
the drinking liquid flows out from the outlet;
the steam enters through the inlet and exits through the outlet;
vibrating the extraction container with the inlet and the outlet of the extraction container closed while the extraction container is being heated by the steam;
A beverage manufacturing device characterized by:
This allows the steam to spread uniformly within the extraction vessel, making it possible to uniformly heat the entire extraction vessel.

A7. A storage part (for example, 720, 725, 726) that can store a high-temperature liquid, and an extraction container (for example, a liquid from the storage part) that accommodates the liquid from the storage part and an extraction target (for example, ground beans), and from which a beverage liquid is extracted from the extraction target. For example, a method for controlling a beverage manufacturing apparatus (for example, 1) comprising:
a heating step (for example, S102, the step in FIG. 16(d)) of heating the extraction container with the steam generated in the storage section;
This is a control method characterized by
This makes it possible to uniformly heat the entire extraction vessel. As a result, it becomes possible to improve the quality of beverages.

A8. In the heating step, when heating the extraction container with the steam, the air pressure in the storage section decreases, and the liquid in the storage section starts to boil.
This is a control method characterized by
Thereby, by lowering the pressure in the storage part and boiling the liquid in the storage part, the liquid can be stirred and the temperature can be made uniform. Moreover, it becomes possible to appropriately perform the above-mentioned heating using the steam generated at that time.

A9. The beverage manufacturing device includes a connection part (for example, L3, 728c) that connects the storage part and the extraction container,
In the heating step, when heating the extraction container with the steam, the connection portion is also heated;
This is a control method characterized by
As a result, the connecting portion is also heated, so that when the liquid passes through the connecting portion, the liquid does not cool down.

A10. When the heating step is the first heating step,
Before the first heating step, there is a second heating step (for example, S101, the step in FIG. 16(c)) of heating the high temperature liquid in the storage section by flowing it into the connection section and the extraction container. ,
This is a control method characterized by
Thereby, by performing the second heating (S101) before the first heating (S102) using steam, it becomes possible to uniformly heat the entire extraction container. Furthermore, by performing this second heating, it may be possible to wash away residues in the flow path from previous or past extractions.

A11. The extraction container is provided with an inlet (for example, 903, 913) and an openable and closable outlet (for example, 903, 913),
the liquid enters through the inlet, the beverage liquid exits through the outlet, the vapor enters through the inlet and exits through the outlet;
In the heating step, the outlet is open when the steam flows in from the inlet.
This is a control method characterized by
Thereby, when the vapor liquefies into a liquid, the liquid does not remain in the extraction vessel for a long time and can flow out from the outlet. Therefore, for example, it is possible to prevent the drink being produced from becoming unintentionally diluted.

A12. The extraction container is provided with an inlet and an outlet (for example, 903, 913) that can be opened and closed, respectively,
the liquid enters through the inlet, the beverage liquid exits through the outlet, the vapor enters through the inlet and exits through the outlet;
In the heating step, the extraction container is vibrated with the inlet and the outlet of the extraction container closed.
This is a control method characterized by
This allows the steam to spread uniformly within the extraction vessel, making it possible to uniformly heat the entire extraction vessel.

A21. A beverage manufacturing device that manufactures a beverage,
a storage section capable of storing high-temperature liquid;
a heating section capable of heating the liquid in the storage section;
a pressurizing section capable of pressurizing the inside of the storage section;
an extraction container capable of accommodating the high-temperature liquid supplied from the storage section and an extraction target and extracting a beverage liquid from the extraction target;
a control unit;
Equipped with
The pressurizing section is capable of making the pressure inside the storage section higher than atmospheric pressure,
The heating section is capable of bringing the liquid in the storage section to a predetermined temperature higher than the boiling point of the liquid at the atmospheric pressure,
The control unit includes:
A first control for generating steam in the storage section by controlling the heating section and the pressurizing section, and supplying the steam to the extraction container to heat the extraction container;
After the first control, a second control for supplying the liquid in the storage section to the extraction container;
If the temperature of the liquid in the storage section becomes lower than the predetermined temperature during generation of the steam in the first control, controlling the heating section and the pressurizing section before the second control. third control to bring the liquid to the predetermined temperature;
I do,
A beverage manufacturing device characterized by:

A22. The control unit lowers the air pressure in the storage unit to boil the liquid in the storage unit when heating the extraction container with the steam.
A beverage manufacturing device characterized by:

A23. comprising a connection part that connects the storage part and the extraction container,
The control section also heats the connection section when heating the extraction container with the steam.
A beverage manufacturing device characterized by:

A24. Before the first control, the control section performs a fourth control of heating the extraction container and the connection section by flowing the high temperature liquid in the storage section into the connection section and the extraction container.
A beverage manufacturing device characterized by:

A25. The extraction container is provided with an inlet and an outlet that can be opened and closed,
the liquid is injected through the inlet;
the drinking liquid flows out from the outlet;
the steam enters through the inlet and exits through the outlet;
the outlet is open when the steam flows in from the inlet;
A beverage manufacturing device characterized by:

A26. The extraction container is provided with an inlet and an outlet that can be opened and closed, respectively.
the liquid is injected through the inlet;
the drinking liquid flows out from the outlet;
the steam enters through the inlet and exits through the outlet;
vibrating the extraction container with the inlet and the outlet of the extraction container closed while the extraction container is being heated by the steam;
A beverage manufacturing device characterized by:

A27. a storage section capable of storing high-temperature liquid; a heating section capable of heating the liquid in the storage section; a pressurizing section capable of pressurizing the inside of the storage section; and a high-temperature liquid supplied from the storage section and an extraction target. and an extraction container capable of extracting a beverage liquid from the extraction target, the method comprising:
The pressurizing section is capable of making the pressure inside the storage section higher than atmospheric pressure,
The heating section is capable of bringing the liquid in the storage section to a predetermined temperature higher than the boiling point of the liquid at the atmospheric pressure,
The control method includes:
A first heating step of generating steam in the storage section by controlling the heating section and the pressurizing section, and supplying the steam to the extraction container to heat the extraction container;
After the first heating step, a supply step of supplying the liquid in the reservoir to the extraction container;
If the temperature of the liquid in the storage section becomes lower than the predetermined temperature during the generation of the steam in the first heating step, the heating section and the pressurizing section are controlled before the supply step. a second heating step to bring the liquid to the predetermined temperature;
has,
A control method characterized by:

A31. A beverage manufacturing device for manufacturing coffee,
a storage section capable of storing liquid;
a heating section capable of heating the liquid in the storage section;
a pressurizing section capable of pressurizing the inside of the storage section;
an extraction container capable of accommodating the liquid supplied from the storage section and coffee beans and extracting coffee from the coffee beans;
a control unit;
Equipped with
The heating section is capable of bringing the liquid in the storage section to a predetermined temperature higher than the boiling point of the liquid at a predetermined pressure,
The control unit includes:
a first control for heating the extraction container by supplying at least one of liquid and vapor from the storage section to the extraction container;
after the first control, a second control for supplying the liquid from the storage section to the extraction container;
If the temperature of the liquid in the storage section becomes lower than the predetermined temperature during the first control, the heating section and the pressurizing section are controlled before the second control to reduce the temperature of the liquid. a third control to set the temperature to the predetermined temperature;
I do,
A beverage manufacturing device characterized by:

A32. The control unit lowers the air pressure in the storage unit to boil the liquid in the storage unit when heating the extraction container with the steam.
A beverage manufacturing device characterized by:

A33. comprising a connection part that connects the storage part and the extraction container,
The control section also heats the connection section when heating the extraction container with the steam.
A beverage manufacturing device characterized by:

A34. Before the first control, the control section performs a fourth control of heating the extraction container and the connection section by flowing the high temperature liquid in the storage section into the connection section and the extraction container.
A beverage manufacturing device characterized by:

A35. A method for controlling a beverage manufacturing device that manufactures coffee, the method comprising:
The beverage manufacturing device includes:
a storage section capable of storing liquid;
a heating section capable of heating the liquid in the storage section;
a pressurizing section capable of pressurizing the inside of the storage section;
an extraction container capable of accommodating the liquid supplied from the storage section and coffee beans and extracting coffee from the coffee beans;
Equipped with
The heating section is capable of bringing the liquid in the storage section to a predetermined temperature higher than the boiling point of the liquid at a predetermined pressure,
The control method includes:
a first step of heating the extraction container by supplying at least one of liquid and vapor from the storage section to the extraction container;
After the first step, a second step of supplying the liquid from the reservoir to the extraction container;
If the temperature of the liquid in the storage section becomes lower than the predetermined temperature during the first step, the temperature of the liquid is reduced by controlling the heating section and the pressurizing section before the second step. a third step of bringing the temperature to the predetermined temperature;
including,
A method for controlling a beverage manufacturing device, characterized in that:

B1. An extraction method for extracting a beverage liquid from an extraction target,
an immersion step (for example, S14) of immersing the extraction target deposited in the first manner in the extraction container in a liquid in the extraction container (for example, 9) in a first posture (for example, an upright posture);
a posture changing step (for example, S16) of changing the posture of the extraction container from the first posture to a second posture (for example, an inverted posture);
a sending step (S17, K) of sending out the liquid from the extraction container in the second posture,
In the extraction container in the second posture, the extraction target is deposited in a second manner,
The second aspect is an aspect in which the deposition thickness of the extraction target is thicker than the first aspect,
In the sending step, the liquid is fed into the extraction container while sending out the liquid that has passed through the extraction target deposited in the second mode (for example, the step of S122, K, FIG. 17(m)). ,
This is an extraction method characterized by
As a result, in the delivery process, it is possible to impart to the beverage, for example, a taste unique to permeation extraction. In some cases, the ratio of immersion extraction to permeation extraction can be adjusted. As a result, it becomes possible to improve the quality of beverages.

B2. The extraction vessel includes a thick part and a thin part,
In the first posture, the extraction target is deposited in the thick part,
In the second posture, the extraction target is deposited in the thin part.
This is an extraction method characterized by
Thereby, the deposition thickness to be extracted can be changed, and B1 described above can be realized with a relatively simple configuration.

B3. An extraction device (for example 3) for extracting a beverage liquid from an extraction target,
an extraction container (for example 9) in which the extraction target and liquid are accommodated;
a posture changing unit (for example, 8, 8B, 824) that changes the posture of the extraction container from a first posture (for example, an upright posture) to a second posture (for example, an inverted posture);
The extraction container is formed so that the thickness of the extraction target is thicker in the second attitude than in the first attitude,
The extraction container changes from the first attitude to the second attitude by the attitude change unit after immersing the extraction target deposited in the first manner in the liquid in the first attitude. The extraction container in the second attitude delivers the liquid that has passed through the extraction target deposited in a second mode in which the thickness of the extraction target is thicker than in the first mode. and receiving the liquid (for example, S122, the step in FIG. 17(m)),
It is an extraction device characterized by
As a result, as in B1 above, it is possible to improve the quality of the beverage.

B4. The extraction vessel includes a neck portion (e.g. 90b) and a body portion (e.g. 90e) having an opening;
In the first posture, the neck portion is on the upper side,
In the second posture, the neck portion is on the lower side;
It is an extraction device characterized by
Thereby, the deposition thickness to be extracted can be changed, and the above B3 can be realized with a relatively simple configuration.

B5. The neck portion has a smaller internal space cross-sectional area than the body portion.
It is an extraction device characterized by
Thereby, the deposition thickness to be extracted can be changed, and the above B3 can be realized with a relatively simple configuration.

B6. The extraction vessel has a shoulder (e.g. 90d) between the body and the neck;
The cross-sectional area of the internal space of the shoulder portion gradually decreases toward the neck portion,
It is an extraction device characterized by
Thereby, the deposition thickness to be extracted can be changed, and the above B3 can be realized with a relatively simple configuration.

B7. The neck portion has a cylindrical shape,
It is an extraction device characterized by
That is, there are substantially no corners where residue tends to remain.

The present invention is not limited to the several embodiments, aspects, modifications, changes, and examples shown above, and these contents can be combined with each other without departing from the spirit of the present invention. However, it may be partially changed depending on the purpose etc. Furthermore, the individual terms described in this specification are merely used for the purpose of explaining the present invention, and it goes without saying that the present invention is not limited to the strict meanings of the terms. It may also include equivalents thereof. For example, expressions such as "device" and "section" may be translated into "unit" and "module".

1 Beverage manufacturing device 2 Bean processing device 3 Extraction device 4 Storage device 5 Grinding device 6 Separation device 7 Fluid supply unit 70 Compressor 72 Water tank 72i Solenoid valve (hot water valve)
725, 726 Storage part 728 Solenoid valve (hot water amount adjustment valve, hot water supply valve)
7281 Valve (hot water flow adjustment valve)
7282 Valve (hot water valve)
728c Piping L3 Piping 72a Heater 9 Extraction container 90 Container body 913 Upper valve 903 Lower valve 10a Switching valve 11 Control device 11a Processing section 12 Information display device

Claims (4)

A coffee manufacturing device for manufacturing coffee,
a storage section capable of storing high-temperature liquid;
an extraction vessel in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
determination means for determining whether a condition for performing preheating of the extraction container is satisfied in a standby state in which no coffee order is accepted from a user;
Preheating means for performing the preheating by supplying the steam generated in the storage section to the extraction container when the execution condition is met;
Equipped with
When the order is received in the standby state where the preheating is not performed, a coffee manufacturing operation based on the order is started without performing the preheating,
The coffee manufacturing apparatus is characterized in that, in the coffee manufacturing operation, the extraction container is preheated before coffee beans are placed in the extraction container. A coffee manufacturing device for manufacturing coffee,
a storage section capable of storing high-temperature liquid;
an extraction vessel in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
determination means for determining whether a condition for performing preheating of the extraction container is satisfied in a standby state in which no coffee order is accepted from a user;
Preheating means for performing the preheating by storing at least a portion of the high temperature liquid stored in the storage section in the extraction container when the execution condition is met;
Equipped with
When the order is received in the standby state where the preheating is not performed, a coffee manufacturing operation based on the order is started without performing the preheating,
The coffee manufacturing apparatus is characterized in that, in the coffee manufacturing operation, the extraction container is preheated before coffee beans are placed in the extraction container. A coffee manufacturing device for manufacturing coffee,
a storage section capable of storing high-temperature liquid;
an extraction vessel in which the liquid from the reservoir and coffee beans are accommodated, and coffee is extracted from the coffee beans;
determination means for determining whether a condition for performing preheating of the extraction container is satisfied in a standby state in which no coffee order is accepted from a user;
Preheating means for performing the preheating by flowing at least a portion of the high temperature liquid stored in the storage section into the extraction container when the execution condition is met;
Equipped with
When the order is received in the standby state where the preheating is not performed, a coffee manufacturing operation based on the order is started without performing the preheating,
The coffee manufacturing apparatus is characterized in that, in the coffee manufacturing operation, the extraction container is preheated before coffee beans are placed in the extraction container. The coffee manufacturing device according to any one of claims 1 to 3,
When the order is received while the preheating is being performed, the coffee manufacturing operation based on the order is started after the preheating that had already started at the time the order was received is completed.
A coffee manufacturing device characterized by:

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