JPS583372Y2 - sake bottle - Google Patents

Description

[Detailed explanation of the idea] The present invention relates to a sake bottle for brewing sake.

Traditionally, sake canners use a direct heating type heating container with an electric heater installed on the outer bottom to directly store sake and kettle it, and the temperature of the cane is controlled using a bimetal. There is something I did.

However, according to this method, since the sake is heated directly, there is a drawback that the temperature of the sake locally becomes high and it boils, which in turn causes decomposition of the sake, which is a serious drawback. The drawback was that the temperature varied between high and low temperatures.

Furthermore, since the heating container that holds the liquor is equipped with electrical components such as an electric heater, the heating container cannot be easily washed, which is a requirement for cleanliness, which poses a sanitary problem.

The present invention has been developed in view of the above circumstances, and its purpose is to provide an evaporator that has an electric heater to heat water and vaporize it, and an evaporator that is installed in the evaporator to form a steam atmosphere. a case for accommodating a sake bottle; and a thermal switch provided in the evaporator in a thermally conductive manner to detect a temperature rise in the evaporator due to completion of evaporation of the water contained in the evaporator and to cut off power to the electric heater. By providing a structure in which alcohol is provided, it is possible to heat the sake to a substantially uniform temperature, there is no risk of the alcohol decomposing, and furthermore, the heating time can be shortened, and there is no problem in terms of hygiene. The purpose of the present invention is to provide a sake kettle which is extremely convenient in practice and can adjust the temperature of the kettle by adjusting the amount of water.

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

Reference numeral 1 designates a base case, in which a portion of the upper surface of the base case other than the water guide surface 2 is depressed, and a dish-shaped evaporator 4 is fitted into an opening 3 formed in this portion, and the evaporator is A heat-resistant seal member 5 is interposed between a flange 4a formed on the outer periphery of the vessel 4 and a recessed stepped portion on the upper surface of the base case 1.

Reference numeral 6 denotes a bottom plate disposed in the lower opening of the base case 1 so as to close it. Legs 7 protruding from the outer bottom surface of the evaporator 4 are fixed to the bottom plate 6 with screws 8. There is.

Reference numeral 9 denotes an electric heater disposed on the outer bottom surface of the evaporator 4 in a thermally conductive manner, and is supported by screws 10 and metal fittings 11.

Reference numeral 12 denotes a metal mesh shelf placed in a bridge-like manner on the open top portion of the evaporator 4.

Reference numeral 13 denotes a case for storing sake bottles, which is fixedly disposed on the upper surface of the base case 1, and the upper part of the evaporator 4 serves as a steam chamber 14 that forms a steam atmosphere, and is separated from this by a partition wall 15. The portion of the base case 1 located above the water guide surface 2 is defined as a water supply chamber 16.

Further, this water supply chamber 16 is partitioned into an upper and lower part by a partition wall 18 having a water passage hole 17 in the middle of the lower part thereof, and the upper space is used as a water storage tank 19, and the inner surface of the lower space is provided with a water seal backing 20. The cylindrical body 21 is fitted and arranged via the cylindrical body 21 .

This cylindrical body 21 is partitioned into upper and lower parts by a partition wall 22 formed in the middle, with the upper part serving as a measuring chamber 23 and the lower part serving as a discharge chamber 24.

For example, 3 cc of water is stored in the measuring chamber 23.

Further, a valve hole 25 of a valve device is provided in the partition wall 22 of the cylinder body 21.
is formed, and the discharge chamber 24 has a cylinder body 21. It is communicated with the evaporator 4 via a water passage 26 formed across the water seal backing 20 and the partition wall 15 .

Reference numeral 27 denotes an operating rod, which includes a through hole 29 formed in a cover plate 28 disposed at the upper end of the water storage tank 19, and a through hole 29 formed in the partition wall 18.
The valve body 30 of the valve device is attached to the portion of the operating rod 27 that extends downward from the valve hole 25 and projects upward from the cover plate 28. A push button 3 is attached to the part via a compression spring 31.
2 is attached, and the valve body 30 normally keeps the valve hole 25 closed by the spring force of the compression spring 31.

Reference numeral 33 denotes a water faucet member that can be elastically compressed and deformed, and this is fixed to a midway part of the operating rod 2T in the water storage tank 19, and only when the operating rod 27 moves downward, the lower end surface moves around the water passage hole JT. The water passage hole 17 can be closed by coming into contact with the upper surface of the partition wall 18.

34 is a sake bottle containing sake, which is inserted into the main case 13 through the entrance/exit 35 formed in the top plate of the main case 13 and placed on the net shelf 12. In this state, the pouring portion of the sake bottle 34 that protrudes upward from the opening 35 is surrounded by a removable lid container 36.

Of course, although not shown, the water storage tank 19 is provided with a water supply port.

37 is a normally closed thermoswitch which is a thermal switch attached to the outside of the side wall of the evaporator 4 for thermal conduction, and opens when detecting a temperature rise accompanying completion of evaporation of the water contained in the evaporator 4; The electric heater 9 is cut off.

Next, the operation of the above configuration will be explained.

Water is supplied into the water storage tank 19 in a state where the housing push button 32 is not pressed (the state shown in FIG. 1).

In this case, water is also supplied into the metering chamber 23 because the water passage hole 17 is open.

When the push button 32 is pressed and the operating rod 27 is pushed down, the faucet member 33 closes the water passage hole 17, the valve hole 25 is opened, and 3 cc of water stored in the metering chamber 23 is discharged into the discharge chamber. 249 flows into the evaporator 4 through the water passage 26 and is accommodated therein.

Next, when a power switch (not shown) is turned on, the electric heater 9 is energized and generates heat because the thermoswitch 37 is closed.

Then, the water is heated and gradually reaches a high temperature and becomes vaporized.
After some time, all the water will vaporize.

During this time, the generated high-temperature steam rises into the steam chamber 14 and creates a steam atmosphere in the steam chamber 14, uniformly heating the sake in the sake bottle 34 over the entire outer surface of the sake bottle 34, thereby making it easier to imbibe. Let's do it.

By the way, when all the water in the evaporator 4 has been evaporated, the thermoswitch 37 detects a temperature rise in the evaporator 4 due to the completion of evaporation and is opened, thereby cutting off the power to the electric heater 9.

Thereafter, when the evaporator 475 is suddenly cooled and the temperature drops, the thermoswitch 37 is closed and the electric heater 9 is energized, and after the water has been evaporated, the thermoswitch 39 repeats opening and closing.

The steam floating in the steam chamber 14 is naturally cooled and adheres to the inner surface of the case 13 as water droplets, but since the water droplets are in a small amount in the state of water before being vaporized, the case 13
It remains attached to the inner surface and does not flow down into the evaporator 4.

Therefore, the water droplets are not vaporized again, and after the completion of evaporation, the temperature of the steam chamber 14 does not rise due to re-vaporization, that is, the temperature of the liquor does not rise.

By the way, in the above explanation, the evaporator 4 is filled with 3 cc of water, but if the push button 32 is pressed twice, about 6 cc of water is supplied to the evaporator 4.

In this case as well, sake is brewed in the same way as when the amount of water is 3 cc, but the evaporators 4. The difference in the temperature changes of the steam chamber 14 and the liquor will be explained based on a temperature diagram (see FIG. 2) obtained through experimental measurements.

In the temperature diagram of FIG. 2, the vertical axis shows temperature, the horizontal axis shows time, and solid lines a and b show the temperature change of sake when the amount of water stored in the evaporator 4 is 3 cc and 6 cc. ,
Further, dotted lines a and b show temperature changes in the steam chamber 14 when the water amounts are 3 cc and 6 cc, respectively, and dashed-dotted lines a and b show temperature changes in the evaporator 4 when the water amounts are 3 cc and 6 cc, respectively.

If the amount of water to be evaporated is 3 cc, the evaporation will be completed when t1 hours have passed since the water started to evaporate, but if the amount of water is 6 cc
In this case, the vaporization is completed after 43 hours, which is 43 hours later by t2 than when the amount of water is 3 cc, due to the large amount of water.

If the amount of water is 3 cc, the maximum temperature of the sake will rise to T□, but if the amount of water is 6 cc, the maximum temperature will be T The temperature rises to T3, which is higher by T2 than .

Incidentally, the temperature of the sake after the completion of evaporation of water is approximately maintained at temperature T1 when the water is 3 ee, and at temperature T3 when the water is 6 cc.

In this way, the temperature of sake is correlated with the time taken for water to evaporate, that is, the amount of water1, and the larger the amount of water, the higher the temperature of the sake (kansuke is temperature).

According to the present embodiment described above, the sake bottle 34 is housed in a steam atmosphere, that is, in the steam chamber 14, and the sake bottle 34 is heated with steam, so that the sake bottle 34 is heated during heating. In addition, the sake bottle 34 can be heated uniformly from its outer periphery, and the sake can be heated to a substantially uniform temperature, and there is no fear that the sake will decompose, and furthermore, the heating time can be shortened.

In addition, since this can be distantly related to the vaporization of a small amount of water, the vapor that has become water droplets and adhered to the case 13 will not flow into the evaporator 4 and be re-vaporized, and therefore the temperature will rise abnormally due to re-vaporization. Because there is no risk of causing alcohol, the temperature can be kept approximately constant when keeping the sake warm, and the sake is stored in the sake bottle 34, which is easy to wash and maintain cleanliness. , it is convenient for hygiene.

Further, according to this embodiment, since the thermoswitch 37 is provided to detect a temperature rise accompanying the completion of water evaporation and turn off the electric heater 9, the temperature increase in the evaporator 4 and the steam chamber 14 after the completion of water evaporation is provided. As a result, the sake is heated by the heating action of the steam within the time until the water evaporation is completed, and the temperature of the sake is determined by the time the water takes to complete evaporation in the case. Since the amount of time it takes to brew depends on the amount of water, the temperature of the sake (temperature in kansuke) can be adjusted by adjusting the amount of water.

In the above embodiment, the sake bottle 34 is placed on the net shelf 12, but the net shelf 12 may be omitted and the sake bottle 34 may be placed directly on the evaporator 4 at the bottom of the tank.

6. As explained above, the present invention allows sake to be heated to a substantially uniform temperature, there is no risk of the alcohol decomposing, the heating time can be shortened, and there are no hygiene problems. In addition, the temperature of the kettle can be adjusted by adjusting the amount of water, making it possible to provide a sake kettle that is extremely convenient in practice.

[Brief explanation of the drawing]

The drawings show one embodiment of the present invention, with FIG. 1 being a longitudinal cross-sectional view of the whole, and FIG. 2 being a temperature diagram. In the drawing, 4 is an evaporator, 9 is an electric heater, 13 is a case,
14 is a steam chamber, 16 is a water supply chamber, 23 is a measuring chamber, 27 is an operating rod, 34 is a sake bottle, and 37 is a thermo switch (thermal switch).

Claims (1)

[Scope of utility model registration request] an evaporator that includes an electric heater and heats water to vaporize it; A sake brewer comprising: a thermal switch that detects a temperature rise in the evaporator upon completion of evaporation of water contained in the evaporator and shuts off power to the electric heater.