JPH0741685U - Impeller type stirring device for cup type vending machine - Google Patents

Abstract

(57) [Summary] [Structure] Cup-type automatic sales in which the raw material 13 and the hot water 17 or the cold water 19 are directly charged into the supplied cup 10 and mixed and stirred by the impeller-type stirring blade 1 which can be put into and taken out from the cup 10. In the impeller type stirring device of the machine, the diameter D of the impeller type stirring blade 1 is set to D = 25 mm, and the twist angle θ of the impeller type stirring blade 1 is set to θ = approximately 30 °.
An impeller-type stirring device for a cup-type vending machine, in which the tip of the impeller-type stirring blade 1 is inserted from the bottom of the cup 10 so as to stir above 4 mm ± 1 mm. [Effect] Compared with the prior art, when cooking a wider variety of beverages, it is possible to reliably mix and stir the raw material and the liquid.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 INDUSTRIAL APPLICABILITY The present invention is an impeller type vending machine for a cup type vending machine, in which the raw material and hot water or cold water are directly charged into the cup type vending machine, and after that, mixing and stirring are reliably and efficiently performed by a stirring blade inside the cup. It relates to the device.

[0002]

[Prior art]

 In a solid-liquid stirrer, generally, when the length of the stirring blade is shorter than the diameter of the stirring tank, the raw material on the bottom of the center part easily floats while the raw material in the peripheral part of the tank does not easily float during stirring. Therefore, after stirring, if the blade length is short, sedimentation particles tend to remain in the periphery of the stirring tank, and conversely, if the blade length is too long, sedimentation particles tend to remain in the center. Therefore, it was possible to stir so that the particles in the central part and the peripheral part float as uniformly as possible, and yet to solve the problem that a delicious beverage could not be prepared with a relatively large amount of undissolved material remaining In a cup stirring device of a cup type beverage vending machine, which mixes and stirs powdered raw material and hot or cold water with a stirring blade that can be put into and taken out of the cup, the diameter D of the stirring blade is set to the cup bottom diameter d. On the other hand, D = (0.6 to 0.75) × d and the stirring device inside the cup of the cup type beverage vending machine which sets the twist angle θ of the stirring blade to θ = 30 ° to 45 °. No. 5-67999) is conventionally known.

[0003]

[Problems to be solved by the device]

 However, in the above conventional technique, the diameter D of the stirring blade is set to D = (0.6 to 0.75) × d with respect to the cup bottom diameter d, and the twist angle θ of the stirring blade is θ = 3. The angle was 0 ° to 45 °. In this case, the stirring blade is relatively large in order to improve the efficiency of stirring, but after stirring, the stirring blade is insufficiently cleaned to prevent the ingredients adhering to the blade from mixing with the beverage to be sold next. Become. This is done by injecting hot or cold water while raising it at the end so that the raw material is stripped from the blade. However, the amount of hot or cold water that can be used is limited because the hot or cold water that has been washed will enter the cup. In the case of cold, in particular, once melted in hot water, it must be cooled with ice and cold water, so the current amount of hot water or cold water that can be used for washing can be as small as about 10 〓. . For this reason, there was a problem that dirt could not be removed if the stirring blade was large, and it was found that delicious beverage preparation was incomplete. In view of this situation, the present invention makes the diameter D of the stirring blade D = 25 mm and the twist angle θ of the stirring blade θ so that the undissolved amount of the raw material is almost eliminated and a delicious beverage can be prepared with a wide variety of raw materials. θ = approximately 30 ° and insert so that the tip of the impeller-type stirring blade is located 4 mm ± 1 mm above the bottom of the cup, and mix and stir to make mixing even more reliable and to keep the stirring blade clean. It is an object of the present invention to provide an impeller-type stirring device for a cup-type vending machine, which can be solved with a small amount of hot water or cold water.

[0004]

[Means for Solving the Problems]

 In order to solve the above problems, the present invention is directed to a cup type vending machine in which raw materials and hot water or cold water are directly charged into a supplied cup and mixed and stirred by an impeller type stirring blade that can be put in and out of the cup. In the impeller-type stirring device, the diameter D of the impeller-type stirring blade is set to D = 25 mm, the twist angle θ of the impeller-type stirring blade is set to θ = approximately 30 °, and the tip of the impeller-type stirring blade is set to the bottom of the cup. Therefore, a means of inserting so as to stir above 4 mm ± 1 mm was adopted.

[0005]

[Action]

 According to the present invention, by adopting the above configuration, simultaneous mixing of the raw material and the liquid can be achieved by stirring in the cup with a high degree of certainty. It is possible to reliably cook a wide variety of beverages by controlling the insertion timing, insertion position, rotation speed, rotation time, hot water, cold water, and ice injection timing of the impeller-type stirring blades by microcomputer control. It is a thing.

[0006]

【Example】

 Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings. 1 and 2 show one embodiment of the present invention. FIG. 1 is a schematic view of a main part thereof, and FIG. 2 is an overall schematic view of an impeller type stirring device of a cup type vending machine. 1 and 2, the diameter D of the stirring blade 1 is 0.5 times the diameter d of the cup 10, that is, the diameter of the stirring blade is 50 mm for a 7 ounce cup. The D is set to 25 mm and the twist angle θ is set to 30 °. Further, in this case, the stirring motor 5 is provided with a rotation speed control device 20 and is configured so that the rotation speed can be appropriately changed.

In FIG. 2, the stirring blade 1 is attached to a stirring shaft 2, the stirring shaft 2 is coaxially connected to a stirring motor 5 at a joint 4 via a bracket 3, and the bracket 3 and the stirring blade motor 5 are bases. It is fixed at 6. The base 6 is vertically fixed to a belt 7 stretched between a pair of pulleys 8, and the belt 7 is vertically driven by a drive motor 9. A cup gripping and conveying device 11 for conveying the cup 10 is disposed below the stirring blade 1, and the cup gripping and conveying device 11 sandwiches and conveys the cup 10 from both sides. A raw material container 12 is arranged above one end of the cup gripping and conveying device 11, and between the stirring blade 1 and the cup gripping and conveying device 11, a hot water injection nozzle 14, a cold water injection nozzle 15, and an ice charging shooter 16 are provided. Are arranged.

Based on the above-mentioned conditions, as in the conventional case, 22 g of powder raw material 13 such as cocoa and 70 cc of hot water 17 are charged into the cup 10 and the stirring blade 1 is lowered into the cup 10 as shown in FIG. insert. In this case, the stirring blade 1 is 9000 r. p. m. And the raw material 13 and the hot water 17 are stirred for about 5 seconds. Next, cold water for dilution 18 and ice 19 are added, and at this time, the rotation speed of the stirring blade 1 is set to 2000 r.p.m. so that the liquid does not jump out of the cup 10 by adding cold water 18 and ice 19. p. m. It is better to lower it. Then, the stirring blade 1 is raised to complete the stirring. The larger the D / d, the smaller the gap between the inner peripheral surface of the cup 10 and the outer diameter of the stirring blade 1, so that the stirring blade 1 avoids the risk of hitting the cup 10. Further, by setting θ = 30 °, the unmelted amount is minimized by inserting the cup 10 up to a position 4 mm ± 1 mm above the bottom surface.

[0009] Here, the detailed cooking specifications will be described with reference to the timing chart of Fig. 3. In cold cocoa, as can be understood from Fig. 3, when the cup 10 is transported and the raw material 13 is charged. (In the case of the cup 10 containing the raw material 13, when the cup 10 is simply transported), the stirring blade 1 is lowered, and while the stirring blade 1 is descending, about 70 cc of hot water 19 is added, and the stirring blade 1 Mixing (mixing and stirring) is performed at a high speed (9000 rpm) for about 5 seconds at a position 4 mm ± 1 mm above the bottom of 10. Then, while decelerating to a low speed (2000 rpm), about half of the ice 19 was injected therein, and when the stirring blade 1 became a low speed (2000 rpm), about 15 cc of cold water 18 was injected, and further continued. Then, the other half of ice 19 is injected, and the mixing and stirring is continued at a low speed, and when stirring is continued for about 4 seconds, the stirring blade 1 is raised to the middle and cold water 18 is applied to the stirring blade 1 for about 10 cc for washing. At this time, the cold water 18 used for washing naturally enters the cup 10. After that, the stirring blade 1 is further raised to be taken out of the cup 10 to finish the cooking.

Here, the stirring blade diameter D is set to D = 0.5d with respect to the cup bottom diameter d, the twist angle θ of the stirring blade is kept constant at 30 °, and the insertion position of the stirring blade with respect to the cup is Table 1 shows the experimental data of the residual amount of the raw material melted (unit: g) in the case of varying from 10 mm to 2 mm. The mathematical expression of the standard deviation in Table 1 is as shown in Equation 1.

[0011]

[Table 1]

[0012]

[Equation 1]

[0013] First, as a precondition, the problem is a product made of powder raw material, and in the case of instant coffee, it is very easy to melt, so it does not become a problem even if the condition of the impeller is not considered, It is cocoa-based beverages that remain unmelted. However, cocoa is sold by the majority of cup-type vending machines, and it is unthinkable that it cannot handle cocoa. Therefore, the experiment was conducted under the following conditions.

(1) Impeller diameter D = 25 mm In the case of CMS (cup mixing system), as a final step of cooking, the impeller should be washed so that the beverage residue on the impeller does not mix with the beverage to be sold next. Is going. The method involves washing by applying hot or cold water while raising the impeller. In this case, the amount of hot water or cold water that can be used is limited because the washed hot water or cold water will enter the cup. Therefore, when powdered drinks made from raw materials are sold cold, the amount of hot water or cold water that can be used for washing is only about 10 cc because it is once melted in hot water and cooled with ice and cold water. In order to obtain a cleaning effect with this amount of water, the diameter of the impeller must be 25 mm or less. (2) Stirring time = 3 seconds Since CMS has a cup transport time, it has a longer bend time (time required for sale) than a general cup-type vending machine. We want to secure a total bend time of 25 seconds, but for that purpose the stirring time will be 3 seconds. (3) Stirring speed = 7000 r. p. m. Since the raw material and 80 cc of hot water are agitated, the rotation speed cannot be increased above a certain level in order to prevent spilling from the cup. (4) Distance from the tip of the stirring blade to the cup bottom There is a mechanical assembly error in the device, so the insertion position of the impeller should be as high as possible. If the position is low (close to the bottom of the cup), the possibility of hitting the cup cannot be avoided.

Under the above conditions, hot cocoa, which is developed in many models and whose dissolution conditions are severe, is cooked, and 10 seconds after the completion of cooking, the cocoa remaining on the bottom of the cup is quickly discarded. The weight of the raw material was measured by an electronic balance, and at the same time, foaming of cocoa was also confirmed. Assuming that the time required for sale is 25 seconds, at the same time, with a cup bottom diameter of 50 mm, a stirring blade diameter of 25 mm and a stirring blade twist angle of 30 °, the hot cocoa will be explained based on the timing chart of FIG. In the case of, as can be understood from FIG. 4, when the cup 10 is conveyed and the raw material 13 is charged (in the case of the cup 10 containing the raw material 13, the cup 10 is simply conveyed), the stirring blade When 1 is lowered, about 80 cc of hot water is poured, and when the stirring blade 1 is positioned a certain distance above the bottom of the cup 10, mixing (mixing and stirring) is performed at high speed (7000 rpm). It will take about 3 seconds. When the stirring is finished, the stirring blade 1 is raised, and at the same time, 40 cc of hot water is sprayed for cleaning the blade, cooking is completed, and it can be sold. Then, under the same conditions, the distances from the cup bottom to the tip of the stirring blade (corresponding to the insertion position) were measured for 10 mm, 8 mm, 6 mm, 5 mm, 4 mm, 3 mm, and 2 mm, respectively. It is summarized in.

As can be seen from Table 1, cocoa raw material, which is relatively difficult to dissolve, is used, the impeller shape, cooking timing, and slaw are fixed, and the impeller insertion position (distance from the bottom of the cup to the tip of the impeller) is set. Changes were made as shown in the table above, and the residue remaining on the bottom of the cup and the foaming state were examined. As a result, it was confirmed that the bubbling state and the amount of the residue were in a good state at the insertion position of 5 mm and there was almost no difference when the length was 5 mm or less.

From the above, it can be understood that an impeller insertion position of 4 mm ± 1 mm with respect to the bottom of the cup is preferable in order to obtain the best stirring effect in the present raw material, impeller shape, cooking timing, and slow. Is.

[0018]

[Effect of device]

 The present invention can obtain the following effects based on the above configuration. (1) Compared with the prior art, it is possible to reliably mix and stir the raw material and the liquid when cooking a wider variety of beverages.

[Brief description of drawings]

FIG. 1 is a schematic view of a main part showing a relationship between a cup and a stirring blade in an embodiment of the present invention.

FIG. 2 is a schematic view showing an entire stirring device according to an embodiment of the present invention.

FIG. 3 is a timing chart showing detailed cooking specifications of cold cocoa according to an embodiment of the present invention.

FIG. 4 is a timing chart showing details of cooking specifications of hot cocoa in an experimental example of the present invention.

[Explanation of symbols]

1 ... Stirring blade 2 ... Stirring shaft 3 ... Bracket 4 ... Joint 5 ... Stirring motor 6 ... Base 7 ... Belt 8 ... Pulley 9 ... Forward / reverse drive motor 10 ... Cup 11 ... Cup holding and conveying device 12 ... Raw material container 13 ... Raw material 14 ... Hot water injection nozzle 15 ... Cold water injection nozzle 16 ... Ice Input shooter 17 ... Hot water 18 ... Cold water 19 ... Ice 20 ... Rotation speed control device

Claims (1)

[Scope of utility model registration request] 1. An impeller-type stirring device for a cup-type vending machine, wherein raw material and hot water or cold water are directly charged into a supplied cup and mixed and stirred by an impeller-type stirring blade that can be put into and taken out from the cup. The diameter D of the stirring blade is D = 25 mm, the twist angle θ of the impeller stirring blade is θ = about 30 °, and the tip of the impeller stirring blade is 4 mm ± 1 mm above the bottom of the cup. An impeller-type stirring device for cup-type vending machines, which is characterized in that it is inserted as described above.