WO2005013782A1 - Procede et dispositif pour la fourniture de lait dans un distributeur de boissons, procede et dispositif de fourniture de vapeur de traitement de lait, et structure de pose pour organe de forme tubulaire - Google Patents

Procede et dispositif pour la fourniture de lait dans un distributeur de boissons, procede et dispositif de fourniture de vapeur de traitement de lait, et structure de pose pour organe de forme tubulaire Download PDF

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Publication number
WO2005013782A1
WO2005013782A1 PCT/JP2004/011355 JP2004011355W WO2005013782A1 WO 2005013782 A1 WO2005013782 A1 WO 2005013782A1 JP 2004011355 W JP2004011355 W JP 2004011355W WO 2005013782 A1 WO2005013782 A1 WO 2005013782A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
steam
beverage dispenser
beverage
supply
Prior art date
Application number
PCT/JP2004/011355
Other languages
English (en)
Japanese (ja)
Inventor
Kazuo Shimooka
Satoshi Suzukake
Original Assignee
Ucc Ueshima Coffee Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ucc Ueshima Coffee Co., Ltd. filed Critical Ucc Ueshima Coffee Co., Ltd.
Publication of WO2005013782A1 publication Critical patent/WO2005013782A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/54—Water boiling vessels in beverage making machines
    • A47J31/56—Water boiling vessels in beverage making machines having water-level controls; having temperature controls
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A47J31/34—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure
    • A47J31/36—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means
    • A47J31/3604—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means with a mechanism arranged to move the brewing chamber between loading, infusing and ejecting stations
    • A47J31/3609—Loose coffee being employed
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A47J31/34—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure
    • A47J31/36—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means
    • A47J31/3604—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure with hot water under liquid pressure with mechanical pressure-producing means with a mechanism arranged to move the brewing chamber between loading, infusing and ejecting stations
    • A47J31/3609—Loose coffee being employed
    • A47J31/3619—Means to remove coffee after brewing
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
    • A47J31/404—Powder dosing devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/4485—Nozzles dispensing heated and foamed milk, i.e. milk is sucked from a milk container, heated and foamed inside the device, and subsequently dispensed from the nozzle
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • A47J31/468—Pumping means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • A47J31/469—Details of hydraulic circuits

Definitions

  • the present invention relates to a beverage dispenser that generates and provides a drink each time a customer (user) purchases a favorite beverage, for example, at a convenience store.
  • the milk can be tailored to a high quality according to the beverage, and the milk supply route can be easily and reliably steam-washed for each milk supply, so that the hygiene condition of the dispenser can be maintained at a high level.
  • the present invention relates to various technical improvements related to beverage dispensers that make it extremely easy to insert and remove a tubular member that feeds milk or the like from the refrigerator compartment to the dispenser body.
  • a beverage dispenser for coffee it is common to extract coffee liquid in a dispenser every time a user purchases coffee (a beverage).
  • a refrigerator room is separately attached to the dispenser main body that is substantially responsible for the extraction of the coffee liquid, and milk or the like to be added to the coffee is refrigerated here. Is a common form.
  • milk is supplied in a fixed amount to the cup through the tube-shaped member, with the required amount (injection amount) of the milk from the refrigerator compartment by a pump etc. in conjunction with the selection of the coffee menu. It is appropriately brought into contact with steam during transfer and heated (warmed) or bubbled to produce a target state (see, for example, Patent Document 1).
  • the refrigerator compartment for storing milk often has a structure for storing milk or the like by opening and closing the front door or the rear door in a hinge-like manner like a general refrigerator. It was.
  • a tube-shaped member for supplying milk to the dispenser main body from a refrigerator compartment is generally installed by opening a mounting hole on the wall surface of the dispenser main body and penetrating therethrough. (See Figures 1 and 6).
  • the tubular member must be periodically removed and thoroughly cleaned, and since the member itself is a consumable part, it must be replaced with a new one every certain period. At the time of such cleaning and replacement, the tubular members had to be inserted and removed from all through holes, which was a very troublesome work.
  • Patent Document 1 JP 2000-157231 A
  • the present invention has been made in view of such a background, and has attempted various new technical improvements related to beverage dispensers. Specifically, milk supply methods and By reexamining the supply method of steam that acts on milk, the tailoring of milk is further enhanced and milk return is minimized, and the supply path can be efficiently cleaned with steam for each milk supply. It is what I did. In addition, the tube-shaped member for transferring milk from the refrigerator compartment to the dispenser main body can be easily inserted and removed.
  • the pump part is formed by inserting an elastically deformed tube-like member into the stored milk, and when transferring milk, other than the insertion end of the tube-like member In this part, crushing and elastic return are repeatedly performed, and the deformed position is sequentially shifted to the supply side so that the stored milk is supplied to the cup side.
  • the method for supplying milk in the beverage dispenser according to claim 2 is that the milk is stored in a refrigerating chamber before supply, and steam is transferred during transfer. It is applied to the cup in a state of being applied and heated appropriately.
  • the milk is appropriately bubbled with air vapor during transfer, and is in a foamed state. It is characterized by being injected into the cup.
  • the milk supply method in the beverage dispenser according to claim 4 is based on the requirement according to claim 2 or 3, and the tubular member for transferring the milk is used for heating from the insertion end.
  • the space up to the point of contact with the steam is provided in the same refrigerated room as the milk in storage.
  • the method for supplying milk in the beverage dispenser described in claim 5 is for monitoring the remaining amount of milk in the storage state.
  • the measuring instrument was installed in a non-contact state with milk, and the remaining amount was measured. It consists of
  • the method for supplying milk in the beverage dispenser described in claim 6 includes the step of bringing foaming steam into contact with the milk being transferred. It is characterized by mixing both while atomizing the milk with a foaming steam flow.
  • the milk supply device in the beverage dispenser according to claim 7 may be configured such that when the beverage that requires the addition of milk is generated by the beverage dispenser that is generated inside the device every time, the stored milk is stored.
  • the pump part comprises a tube-like member that undergoes elastic deformation under external force and a rotating disk having a plurality of mouths. The pump is applied, and the tube-like member is provided so that one end is inserted into the stored milk and the middle part other than the insertion end is pressed by at least one mouth.
  • the rotating plate is rotated so that the pressing position of the tube-shaped member by the mouth gradually shifts to the supply side.
  • the a crushing due to passage of the return and was repeated on the tubular member, also of a is made as a feature that it has to supply milk.
  • the milk supply device in the beverage dispenser of claim 8 is characterized in that the stored milk is stored in a refrigerated room, and the tubing pump The milk discharge side is provided with a heating steam mixing chamber for bringing the heating steam into contact with the milk being transferred.
  • the milk supply device in the beverage dispenser according to claim 9 is configured such that, in the subsequent stage of the heating steam mixing chamber, the foaming steam is brought into contact with the milk being transferred.
  • a foaming steam mixing chamber is provided.
  • the milk supply device in the beverage dispenser according to claim 10 has an air pump connected to the line for supplying the foaming steam, It is characterized by the fact that air can be appropriately mixed into the steam.
  • the milk supply device in the beverage dispenser according to claim 11 is the claim.
  • the tubing pump and the heating steam mixing chamber are characterized in that they are installed in the same refrigerating chamber as the stored milk.
  • the milk supply device in the beverage dispenser according to claim 12 is not limited to the requirement according to claim 7, 8, 9, 10 or 11, and the milk into which the tubular member for transfer is inserted is used.
  • the special feature is that a measuring instrument for monitoring the remaining amount is provided outside the container for storing milk.
  • the milk supply device in the beverage dispenser according to claim 13 is the above claim.
  • the foaming steam mixing chamber is formed in the shape of a nozzle or a bench lily so as to accelerate or maintain the flow velocity of the steam flow, and this steam flow makes it possible to atomize the milk. It is characterized by the fact that it is intended to.
  • the method for supplying milk treatment steam in the beverage dispenser according to claim 14 is characterized in that when the beverage dispenser that produces a beverage inside the apparatus at each time produces a beverage that requires the addition of milk, A method of supplying steam, wherein when an appropriate amount of milk taken out is transferred to the cup side by the milk supply path, the steam is brought into contact with the milk being transferred and can be injected into the cup in a heated state.
  • the steam that comes into contact with the milk in the tank is mainly heating steam responsible for heating the milk and foaming steam mainly responsible for foaming the milk, and these are supplied from separate circuits to the milk supply path. It is characterized by what is done.
  • the heating steam acts on the milk immediately after being taken out from the storage portion, It is configured to heat it, and the frothing steam is configured to act on the heated milk just before being poured into the cup, and when not supplying milk, At least the steam for heating is sent to the milk supply path, and the milk supply path is steam cleaned.
  • the heating steam and the foaming steam are each independently transferred. It is characterized by being able to come into contact with the milk inside.
  • the milk processing steam supply method in the beverage dispenser according to claim 18 is characterized in that the milk is brought to the cup side via the milk supply path. In the transfer, the milk is transferred to the cup side by the supply method according to claim 1, 2, 3, 4, 5 or 6.
  • the milk processing steam supply device in the beverage dispenser according to claim 19 is a storage portion for generating a beverage that requires addition of milk by a beverage dispenser that generates a beverage inside the device each time.
  • a steam supply circuit that feeds steam to the milk supply path that transports an appropriate amount of extracted milk to the cup side is formed so that the milk being transferred can be injected into the cup while being heated by steam contact.
  • the supply circuit for sending steam to the milk supply path is configured separately from a milk heating line mainly responsible for heating milk and a milk frothing line mainly responsible for foaming milk. It is characterized by that.
  • the milk heating steam supply device in the beverage dispenser according to claim 20 is characterized in that the milk heating line extracts milk from the storage portion with respect to the milk supply path.
  • the milk frothing line is connected to the part immediately before pouring milk into the cup with respect to the milk supply path, and is connected at least from the milk heating line when milk is not supplied. It is characterized in that steam is fed into the milk supply path and the milk supply path is cleaned.
  • the milk processing steam supply device in the beverage dispenser according to claim 21 can operate the milk heating line and the milk frothing line independently.
  • the steam can be supplied separately to the milk supply path. And is characterized by.
  • the milk dispenser supply device for the milk dispenser in the beverage dispenser according to claim 22 has an injection chamber that can be closed as appropriate. Beverage liquid or milk is injected into the cup from the spout provided at the top of the injection chamber to produce a beverage. In this injection chamber, steam fed into the chamber through the spout is forced It is characterized by the fact that it is connected to a fan that is driven out of the room.
  • the milk treatment steam supply device in the beverage dispenser according to claim 23 is configured such that the milk is brought to the cup side via the milk supply path.
  • the milk supply device according to claim 7, 8, 9, 10, 11, 12, or 13 is applied to transfer the milk.
  • the handling structure of the tube-shaped member in the beverage dispenser according to claim 24 is a beverage dispenser comprising a refrigerating chamber mainly for refrigerating milk and a dispenser main body responsible for producing a beverage.
  • the refrigeration chamber and the dispenser main body allow the storage and removal of stored items and the like so that a tube-like member for transferring milk, steam, etc. is routed between the refrigeration chamber and the dispenser main body.
  • It comprises an access opening / closing part that bears, a body part formed in a fixed state with respect to the opening / closing part, and a boundary edge serving as a connection site between the opening / closing part and the body part in the closed state, and is also refrigerated In the chamber and the dispenser main body, a holding portion for holding the tubular member is formed so as to generate a detachable opening at the boundary edge.
  • the tube-shaped member is fitted into the attachment / detachment opening with the opening / closing part opened and held by the holding part, and the opening / closing part is opened to remove the tubular member from the holding part.
  • the detachable allowable opening force is such that the tube-shaped member is pulled out and the catch by the holding part is released.
  • the holding structure of the tubular member is formed on a side surface of the body part in the refrigerator compartment and the dispenser main body part. It is characterized by [0032] Further, the handling structure of the tubular member in the beverage dispenser according to claim 26, in addition to the requirement according to claim 24 or 25, the holding portion has an inner diameter that is substantially the same as an outer diameter of the tubular member. It is formed as a constricted notch, and the holding action diameter for holding the tube-like member is about 2 / 3-4 / 5 of the outer diameter of the tube-like member. Is a feature.
  • the handling structure of the tubular member in the beverage dispenser according to claim 27 is characterized in that the opening / closing portion is provided on the top surface of the refrigerator compartment or the dispenser main body.
  • the upper part of the front and the upper part of the side are formed in a folded shape continuously from a part or all of the parts, and it has a hinge-like opening and closing form that opens upward with the rear side as the pivot base. It consists of.
  • the handling structure of the tubular member in the beverage dispenser according to claim 28 is characterized in that a commercially available milk pack is placed vertically in the refrigerator compartment.
  • the milk is supplied through a tube-like member inserted above the milk pack. It is characterized by the fact that it is formed at a position higher than the milk pack.
  • milk can be poured into the cup in a sufficiently foamed state.
  • foaming steam is applied to milk heated by steam contact, a smoother foamed milk can be produced.
  • the steam contact portion is provided from the outlet of the pump portion. The milk for the next supply that remains in the past can be stored fresh.
  • the milk attached to the path can be removed or sterilized in the path every time milk is supplied, and the milk supply path and thus the hygiene of the beverage dispenser can be performed.
  • the state can be maintained and managed at a very high level.
  • they are cleaned with steam, so even if they remain in the path, they do not impair the taste of beverages such as coffee in the next generation.
  • a person drinks water that has been dripped into the route and has become water droplets, there is no adverse effect on the human body.
  • the heating steam and the foaming steam can be independently applied to the milk, the milk supply path is mainly cleaned by the heating steam.
  • various forms of milk tailored to beverages such as fine hot foamed hot milk and hot milk with reduced foaming can be selected.
  • the fan for discharging the indoor air to the outside is connected to the injection chamber, the milk supply path is subjected to steam cleaning or hot coffee.
  • the steam filling the injection chamber can be quickly expelled out of the chamber as it is, and the open / close door provided in the injection chamber can be prevented from being clouded.
  • the milk is supplied by utilizing the pressure deformation applied to the tube-shaped member and the elastic restoration of the tube-shaped member itself.
  • the pressing member to be used can supply milk very hygienically without directly contacting the milk.
  • the refrigerator compartment and the dispenser main body part are formed with a holding part having a desorption allowance opening at the boundary edge between the opening and closing part and the body part, and milk or Since the tube-shaped member that serves as the vapor transfer path is fitted, the tube-shaped member can be easily attached and detached during cleaning and replacement. As a result, the hygienic condition of the beverage dispenser can be strictly controlled at a higher level.
  • conventionally since it has been common to open a mounting hole on the side of the refrigerator compartment and attach the tubular member in a penetrating state, it has been very troublesome to insert and remove the tubular member.
  • the holding portion for holding the tubular member is formed in the body portion that does not participate in the opening / closing operation, the tubular member remains in the body portion even when the opening / closing portion is opened.
  • the tube-shaped member can be easily attached and detached. Further, the tubular member does not come off due to the reaction when the opening / closing part is opened.
  • the holding part is formed on the side surfaces of the refrigerator compartment and the dispenser main body part, a simple and functional arrangement in which the tube-like member does not stand out from the user's eyes can be adopted.
  • the holding portion is formed as a notch of an inner diameter having a diameter of about 2 / 3-4 / 5 of the tubular member
  • Design, processing, etc. can be performed extremely simply.
  • the detachable permissible opening is about 1/3 to 1/5 the size of the tube-like member, making it easy to fit the tube-like member into the holding part, but holding it after fitting at the same time
  • the ability (maintenance) can be enhanced.
  • the holding part In the state where the tubular member is fitted in, about 1 / 3-1 / 5 of the tubular member protrudes to the boundary edge side, but the tubular member is deformed to the extent that there is no hindrance to the transfer by closing the opening and closing part.
  • the opening / closing part has high rigidity because the upper part of the front surface and the upper part of the side surface are continuously formed from the top surface part.
  • the upper part of the front and the upper part of the side are opened in a state where they are removed, so that it is easy to take in and out the stored items such as milk packs.
  • the holding portion is formed at a higher position than the vertically placed milk pack, the transfer form for sucking and feeding milk from above the milk pack is more reliable. It can be taken.
  • FIG. 1 is a perspective view showing a beverage dispenser according to the present invention.
  • FIG. 2 This is a skeletal flowchart.
  • FIG. 3 is an explanatory diagram skeletally showing a cylinder part that compresses coffee powder by a fixed block and a movable block.
  • FIG. 4 An explanatory view skeletally showing the state of the cylinder portion for discharging the squeezed residue (coffee powder) after extraction to the residue receiver.
  • FIG. 5 is an explanatory view skeletally showing a state in which heat generated from a heating tank or the like is dissipated to the outside by a discharge air of a fan that expels steam from an injection chamber.
  • FIG. 6 is a skeletal perspective view showing the milk supply unit from the milk pack extraction side.
  • FIG. 7 is an enlarged perspective view showing a tubing pump.
  • FIG. 8 is an explanatory view showing a skeleton of a milk heating line and a milk frothing line.
  • FIG. 9 is an explanatory view showing an automatic raising / lowering mechanism of a spout.
  • FIG. 10 is a cross-sectional view showing how coffee beans are sent to the mill side by a grinder unit.
  • FIG. 11 A tube that transfers milk, steam, etc. between the refrigerator compartment and the dispenser body. It is a perspective view which shows the handling structure of a groove-shaped member.
  • FIG. 12 A perspective view showing another structure of the opening / closing part in the refrigerator compartment and the dispenser main body part.
  • a Level sensor B Weigh scale
  • a beverage dispenser A beverage dispenser
  • the beverage dispenser A generates a beverage such as coffee in the apparatus in a short time every time, and the present invention provides a milk supply method and a steam supply method related to milk processing.
  • drinks such as coffee, cocoa, and tea for which milk can be added as the drink are the production targets because of the structure of handling the tubular member for transporting milk.
  • beverage LM beverage after milk M is added as beverage LM.
  • coffee is taken as an example of the beverage LM, and in particular, a beverage display that can fully enjoy cappuccino, caffe latte, etc. that require the addition of tachy foamy milk (foamed milk).
  • Sensor A will be described.
  • the beverage dispenser A described in the present example is a beverage LM such as coffee, which is originally tasted. Because it is a good product, it is basically a fresh bull type that is drowned each time a user purchases it. In other words, in the case of coffee, it is a so-called regular type that is ground and dipped from the beans one by one, and in the case of tea, it is extracted from the leaves each time.
  • a beverage LM to which milk M can be added it does not necessarily have to be a fresh bull type that is produced each time.
  • soluble coffee soluble coffee made by melting raw material powder in hot water
  • Various technical improvements of the present invention can also be applied to the instant types such as cocoa and cocoa.
  • beverage dispenser A will be described in detail.
  • beverage dispenser A is roughly divided into a dispenser body 1 that is largely involved in the production of beverage L and a milk supply 2 that is largely involved in the storage and tailoring of milk M. Is done. Each part is described below.
  • the dispenser main body 1 comprises a beverage generation unit 3 that generates a beverage L before adding milk, and a milk processing vapor supply unit 4 that mainly supplies steam for heating and frothing milk M.
  • the beverage liquid generating unit 3 is essentially a coffee liquid extractor.
  • the coffee liquid before the addition of milk is the coffee liquid, and the same symbol L as the beverage liquid is added, and the one after the milk addition is the coffee, and the same reference numeral LM as the beverage is added.
  • the beverage generation unit 3 and the milk processing steam supply unit 4 will be further described.
  • the beverage liquid generating unit 3 is a part that is substantially responsible for the extraction of the coffee liquid L, and as an example, as shown in FIG. 2, adopts a structure that automates the so-called drip-type brewing method. Specifically, the beverage liquid generator 3 temporarily stores the roasted coffee beans as needed and sequentially sends them out, the grinder unit 11 that grinds the coffee beans to a substantially constant particle size, and the ground coffee powder. It comprises a drip section 12 that receives W and extracts coffee liquor L from the hot water supply by filtering.
  • the grinder unit 11 and the dripper unit 12 will be described.
  • the grinder unit 11 includes a casing 111 provided at the lower portion of the hopper 10, a screw 112 provided in the casing 111, and a screw.
  • the coffee beans which are provided with a mill blade 113 provided at the tip of the Liu 112 and fall into the casing 111 from the hopper 10, are transferred to the mill blade 113 side by the screw 112.
  • the casing 111 is formed in a substantially cylindrical shape, and a discharge port 111A for discharging the coffee powder W is opened near the mill blade 113.
  • the screw 112 has a plurality of blades 114 for sending coffee beans that have fallen to the hopper blade 10 side to the mill blade 113 side, and these blades 114 are individually attached to the screw 112, but overall, It is attached in a tilted state to draw a spiral to carry coffee beans.
  • an inner blade 113A and an outer blade 113B are provided as a pair, and in this embodiment, the inner blade 113A is fixed to the casing 111, and the outer blade 113B force It is attached to the tip of the S screw 112 and is configured to rotate with the screw 112. Then, the coffee beans are ground to an appropriate particle size by the pair of mill blades 113 and fed into the dripper part 12 from the discharge port 111A of the casing 111.
  • symbol m3 is a motor for rotating the screw 112
  • symbol 116 is a joining flange for connecting the screw 112 and the motor m3.
  • the dripper section 12 is provided with a cylinder section 13 for appropriately compressing the coffee powder W introduced from the grinder unit 11 in order to extract the coffee liquid L in a short time.
  • a pair of blocks 14 are incorporated in the cylinder portion 13, and the coffee powder W is received therebetween. More specifically, a fixed block 14A is provided on the upper side of the cylinder, a movable block 14B having a rotary shaft 15 is provided on the lower side, and the lower movable block 14B is moved up and down by appropriately rotating the rotary shaft 15. The coffee powder W received between both blocks 14 is compressed so that it can be compressed.
  • the symbol ml in FIG. 2 is a motor for rotating the rotating shaft 15.
  • both blocks 14 are attached to the side of the contact surface with the coffee powder W by a metal filter 16 force mounting plate 17 (the filter provided on the fixed block 14A is 16A, the mounting plate is 17A, and the filter provided on the movable block 14B is 16B. The rate is 17B).
  • the lower movable block 14B (filter 16B) is connected to a hot water supply path 18 from a heating tank 40, which will be described later, and high-temperature hot water for extracting the coffee liquid L is sent from the lower side of the compressed coffee powder W. It is.
  • a steam supply path 19 is connected to the upper fixed block 14A from the heating tank 40, and steam for heating the extracted coffee liquid L (this is referred to as steam S1 for raising temperature). Then, it is fed from the upper side of the cylinder part 13. Further, a transportation path 20 for pouring the extracted coffee liquid L into the cup C is connected to the fixed block 14A.
  • Reference numeral 21 in the figure denotes an O-ring provided around the block 14 in order to ensure airtightness in the cylinder.
  • the coffee powder W becomes a lump-like squeezed residue W1 that is free of moisture and has an appropriate hardness, and this squeeze residue W1 adheres to the surface of the lower filter 16B after extraction. In this state, it moves down with the movable block 14B. At this time, the member force for removing the throttle residue W1 from the lower filter 16B is the scraper 24 shown in FIG. 4. When the lower movable block 14B is lowered to a certain position, the throttle residue W1 is kicked to the residue receiver 25. (Refer to Fig. 2 for waste receptacle 25).
  • a blade 26 made of rubber material or the like is attached to the scraper 24 so as to protrude from the working end of the scraper 24, and the scraper 24 is removed along the surface of the filter 16B.
  • Tip force of 26 S Touches the surface of the filter and scrapes the residue remaining on the filter 16B.
  • reference numeral 27 in the figure denotes a plate member made of stainless steel or the like in which the blade 26 is attached to the scraper 24.
  • the coffee liquid L extracted in the dripper 12 is transferred to the pouring chamber 30 via the transport route 20, and poured into the cup C from the spout 31 provided in the upper portion of the chamber. (See Figures 1 and 5 for injection chamber 30).
  • the spout 31 is separately provided with the above-described coffee liquid L, and a discharge nozzle 32 for milk M, hot water, etc., and each liquid has properties such as beverage LM. Is poured according to.
  • the spout 31 is preferably configured to be movable up and down in consideration of various product forms (beverage forms) and the like.
  • an automatic raising and lowering mechanism 310 for raising and lowering the pouring spout 31, for example, an automatic raising and lowering mechanism 310 as shown in FIG. 9 can be employed.
  • the automatic elevating mechanism 310 includes a motor 311 that can freely rotate in the forward and reverse directions, a screw screw 312 that is rotated by the motor 311, and an elevating body 313 that is screwed to the screw screw 312. It is attached to this lifting body 313. Then, the screw 312 is rotated in a desired direction by forward and reverse rotation of the motor 311 and the spout 31 is moved up and down.
  • reference numeral 314 is a coupling (joint) that integrally couples the motor 311 and the screw screw 312, and reference numeral 315 is a bearing (bearing) that rotatably supports the screw screw 312.
  • the spout 31 is set at the upper position, and in the case of the ice menu, this high position force coffee liquid L, milk M, or the like is injected, and the hot menu In this case, the spout 31 is automatically lowered and injection is started from a low position.
  • the spout 31 is set in a high position in advance so as not to interfere with this, and pouring is performed from this high position. Is.
  • cup C is a so-called standard size
  • the spout 31 is lowered downward according to the height of cup C (for example, a maximum drop of about 60 mm), and the coffee liquid L Or milk M is poured into cup C.
  • adjusting the height of the spout 31 according to the menu (size of the cup) of the drink LM is generally from a high position in the case of a hot menu that uses a low cup C. This is because the injection of coffee liquid L and milk M is inevitable.
  • the spout 31 is returned to the high position (initial position), and this operation is also performed automatically. It is.
  • a sensor 316 for recognizing the initial position (upper limit position) of the spout 31 is provided.
  • the height of the spout 31 is adjusted by the menu of the beverage LM, but this height setting can be automatically raised and lowered in conjunction with the menu selection. Yes (Le, completely automatic extraction form).
  • the conventional beverage dispenser has been developed exclusively on the premise that the seller operates the dispenser (machine), and the spout 31 has been moved up and down manually. .
  • the height of the spout 31 can be automatically set in conjunction with the menu selection, anyone can easily and reliably perform stable extraction. For this reason, not only a mode in which the seller operates the dispenser but also a sales mode in which the user himself generates the beverage LM by pressing the menu button B shown in FIG.
  • the screw screw 312 is mainly applied to raise and lower the pouring spout 31, and the force that was used to forward and reverse this is also applied. It is also possible to adopt a form in which the spout 31 is moved up and down by expanding and contracting.
  • the injection chamber 30 is a closed space in which the coffee liquid L is poured into the cup C set in the room, as in a normal dispenser, but the cup C (beverage) after filling the beverage is placed on the front surface.
  • An opening / closing door 33 is formed for taking out.
  • the opening / closing door 33 is closed in consideration of scattering to the surroundings when the coffee liquid L or the like is injected.
  • the open / close door 33 is generally formed of a translucent or transparent material so that such an injection state can be visually observed from the outside. For example, when the cleaning steam is sent, steam is trapped in the injection chamber 30 and the door may be clouded. For this reason, in the present embodiment, as shown in FIG.
  • a fan 34 that discharges indoor air to the outside is connected to the injection chamber 30 to prevent the opening / closing door 33 from being clouded.
  • the cup mounting surface 35 of the pouring chamber 30 is formed in a lattice shape in consideration of the spilling of the coffee liquid L and the like, and a drain D is connected thereto (see FIG. 2).
  • the members described above are the main components of the beverage liquid generator 3, but in addition to this, depending on the beverage LM, an ice making machine or the like can be appropriately incorporated.
  • Various conventionally known devices can be used.
  • the dispenser itself does not necessarily have to be a fresh bull type as described above, and the beverage LM is not limited to cafuera tea capuccino etc. Beverages LM can be targeted.
  • the milk processing steam supply unit 4 serving as a main component of the milk processing steam supply apparatus, which is one of the apparatuses of the present invention, will be described.
  • this is a part where the steam for heating and foaming of milk M mainly added to the beverage liquid L is supplied to the milk being transferred, and these steams are shown as an example in FIG. Are supplied by independent circuits.
  • the transfer path for sending milk M to the cup C side is referred to as milk supply path 36.
  • the circuit mainly responsible for heating the milk M is referred to as milk milk heat line 37
  • the circuit mainly responsible for the foaming of milk M is referred to as the milk froth line 38.
  • the steam supplied by the milk heating line 37 is distinguished as heating steam S2
  • the steam supplied by the milk frothing line 38 is distinguished as foaming steam S3. To do.
  • the steam supply lines will be described below.
  • the milk heating line 37 includes a heating tank 40 that generates steam and high-temperature hot water at an appropriate pressure and temperature (for example, about 1 ⁇ 1 ⁇ 5 bar, about 125 ° C as an example) by a built-in heater 39, as an example.
  • Steam supply valve 41 responsible for ON / OFF of the steam supply, steam control valve 42 for adjusting the flow rate of the steam flow, and heating steam mixing chamber 43 for heating the milk M by applying steam to the milk M supplied to the cup C 43 It is made up of.
  • the heating steam mixing chamber 43 is provided with a check valve 44 to prevent the backflow of the heating steam S 2 and milk M.
  • a water purifier 45 is connected in front of the heating tank 40 (see Fig. 2).
  • the milk M heated by the contact with the heating steam S2 is then poured into the cup C via the foaming steam mixing chamber 49 and the foaming chamber 50 described later.
  • the heating tank 40 produces hydraulic power, steam, or hot water, and thus is inevitable.
  • a dispenser that has a hopper 10 for storing coffee beans at the top
  • such heat will increase the temperature around the hopper 10, which is preferable in terms of maintaining the quality of the beans. Absent.
  • a force is provided between the grinder unit 11 and the heat generation atmosphere of the heating tank 40 or the like, as shown by a virtual line in FIG. It is considered that the heat generated by the hopper increases the temperature around the hopper by convection.
  • the fan 34 for expelling the steam from the injection chamber 30 is further utilized, and the heat generated from the heating tank 40 and the like is dissipated outside the apparatus by this discharged air. Try to avoid heat buildup in the dispenser, especially around the hopper 10, as much as possible. Specifically, the air flow from the fan 34 is directed to the shielding plate CP below the grinder unit 11 so that heat that stays in the device is expelled to the outside and the temperature around the hopper 10 is not increased. I'm going.
  • the stored milk M is generally stored refrigerated. Therefore, the main purpose of sending the heating steam S2 from the milk heating line 37 to the milk supply path 36 is quantitatively supplied as described above. Heating the incoming cold milk M by steam contact. However, the heating steam S2 can also be applied to cleaning the milk supply path 36. That is, when milk M is supplied to the cup C, residual milk adheres to the milk supply path 36, particularly the heating steam mixing chamber 43 and thereafter, and is removed by the heating steam S2 and sterilized in the path. Is to do. In addition, since such washing (sterilization) is an operation performed in connection with the supply of milk M, in this specification, the concept of “supply” and “cleaning” is collectively referred to as “milk treatment”. And les.
  • the milk frothing line 38 includes, as an example, the above-described Karo heat tank 40, a steam supply valve 47 responsible for ON / OFF of steam supply to this line, a steam control valve 48 that increases the flow rate of the steam, and a milk supply path. It comprises a foaming steam mixing chamber 49 in which the milk M sent from 36 is brought into contact with the foaming steam S3, and a foaming chamber 50 for further stirring the milk M mixed with the foaming steam S3. is there.
  • an air pump 51 is provided immediately before the foaming steam mixing chamber 49 so that air can be appropriately mixed into the foaming steam S3. The air pump 51 also prevents backflow of milk M and steam.
  • a check valve 52 is provided.
  • the air pump 51 is not necessarily provided in the milk frothing line 38.
  • the air pump 51 can be provided on the milk heating line 37 side, for example, immediately before the frothing steam mixing chamber 49.
  • the foaming steam mixing chamber 49 has a force that is formed in a nose shape or a bench lily shape that can accelerate or maintain the flow rate of the foaming steam S3.
  • This is preferably a structure for mixing the milk M while atomizing it with the flow rate of the foaming steam S3.
  • the foaming chamber 50 is, for example, a so-called vortex mixer that is formed in a substantially conical shape with a narrowed interior and is stirred while the milk M mixed with the foaming steam S3 is swirled toward the lower outlet in the room. The shape is taken so that the milk M can be further finely foamed.
  • the main purpose of sending the frothing steam S3 from the milk frothing line 38 to the milk supply path 36 is the force S for frothing the heated milk M as described above, and such frothing steam S3 is also used. It can be applied to washing the milk frothing line 38, in particular the frothing steam mixing chamber 49.
  • the heating steam S2 is applied to the milk M in a low temperature state, and the heating power is further applied to the foaming steam S3, and the foaming steam S3 is suitable.
  • the heating steam S2 and the foaming steam S3 can be supplied independently, for example, by supplying only the heating steam S2 without supplying the foaming steam S3, the milk M is hot milk with less foaming.
  • the milk supply unit 2 serving as a main component of the milk supply apparatus according to the present invention will be described.
  • This part stores milk M in a fresh state and is responsible for supplying an appropriate amount to cup C.
  • a refrigeration unit 5 for storing milk M at a low temperature and And a pump section 6 for supplying a fixed amount from here to the cup C.
  • the refrigeration unit 5 and the pump unit 6 will be described.
  • a refrigeration chamber 57 is formed in a closed state by a heat insulating wall 55, an open / close door 56, and the like, and milk M is stored therein.
  • milk M is a gootop-type milk pack MP (with 1 liter), which is stored in this packed state as an example.
  • the milk pack MP can be stocked.
  • the tubular member 70 is inserted into one of the milk packs MP, and the milk M is quantitatively extracted therefrom by the action of the pump unit 6 (the tubular member and the pump unit will be described later).
  • the amount of milk M supplied at one time is about 90 cc as an example when producing drinks L M such as latte cappuccino.
  • a whole coffee solution Liquid coffee or the like can also be refrigerated and transferred to the dispenser body 1 by the tubular member 70 as appropriate.
  • a non-contact type level sensor 61A is applied as such a measuring instrument 61.
  • a level sensor 61A is attached to the outer surface of the MP, and the residual level of milk M is measured by detecting the capacitance of milk M from the outside of the pack container.
  • the measuring device 61 for detecting the remaining amount without contacting the milk M for example, there is a measuring device 61B as shown in FIG. Specifically, the milk pack MP being supplied is placed on the weighing scale 61B installed in the refrigerator compartment 57, and the remaining amount of milk M is detected from the displacement detection of the weighing scale 61B.
  • the conventional remaining amount measuring device is generally a contact type sensor in which two sensing members having different lengths are immersed in milk M. For example, each time the milk pack MP is replaced, the sensor During the replacement of the milk pack MP, it was necessary to pay a great deal of hygiene to prevent dust from adhering to the sensor immersion part, which was very bothersome. .
  • such a measuring device 61 that monitors the remaining amount of milk M is configured to emit a warning sound or warning light in conjunction with this, and notify the administrator etc. of milk pack MP replacement. It is common to take it.
  • the open / close door 56 of the refrigerator compartment 57 can be opened and closed on the rear side of the dispenser.
  • the force S is formed so that, when the beverage dispenser A is installed in a power counter such as a convenience store, a store clerk is often present, and the milk pack MP can be replaced or refilled from the counter side. It is to do.
  • the refrigeration part 5 other than the refrigeration room 57 (hereinafter referred to as the non-refrigeration room 63), there is a Peltier element 65 responsible for cooling of the refrigeration room 57 and a motor m2 (described later) of the pump part 6. Or the board
  • Reference numeral 66 shown on the side surface of the refrigerating chamber 57 is a mounting hole through which the tubular member 70 serving as a transport path for the heating steam S2 and milk M is passed.
  • this mounting hole 66 is formed on both the left and right walls of the refrigerator compartment 57. This is because the refrigeration unit 5 (milk supply unit 2) can be switched to either the right side or the left side with respect to the dispenser body 1 (see Fig. 1). Of course, after the refrigeration unit 5 is positioned and installed, it is natural that the unused mounting hole 66 is preferably closed. When changing the arrangement of the refrigeration unit 5 with respect to the dispenser body unit 1, the motor M2 of the pump unit 6 is rotated in the reverse direction to supply milk M.
  • the pump unit 6 is for extracting a fixed amount of milk M from the milk pack MP and supplying it to the cup C side.
  • the tubing pump 69 can supply a fixed amount of milk M without directly contacting the milk M. 69 Apply.
  • the tubing pump 69 includes a tube-like member 70 made of silicon or the like and a rotating disk 72 having a plurality (three in this case) of rollers 71. It is a thing.
  • the tubular member 70 is provided so that one end thereof is inserted into the milk pack MP, and the middle part reaching the heated steam mixing chamber 43 is pressed by at least one roller 71.
  • the tubular member 70 does not necessarily need to be made of silicon. Various materials can be applied as long as the member is elastically deformed upon contact with the mouth 71, and the portion that does not need to be deformed may be partially composed of a tubular member made of a hard material. In this specification, such members are collectively referred to as “tubular members”.
  • Reference numeral 73 in the figure denotes a fixing member 73 that forms a pair with the rotating disk 72 (roller 71), sandwiches the tubular member 70, and presses the tubular member 70.
  • reference numeral 72A in the figure is a support body that rotatably holds the turntable 72.
  • a rotating disk 72 (support 72A) is formed so as to be somewhat pivotable away from the fixed member 73, which is easy to perform, etc. (see FIG. 7).
  • Reference numeral 74 shown in FIG. 7 is a so-called one-touch type clasp for locking the support 72A (the rotating disk 72) to the fixed member 73 in a state where the tubular member 70 is sandwiched.
  • the symbol m2 shown in FIGS. 1 and 6 is a motor for rotating the turntable 72 as described above.
  • the tubing pump 69 and the heating steam mixing chamber 43 were installed in the refrigeration chamber 57.
  • milk M remains in the tube-shaped member 70 for supplying milk M between the intake port (insertion end) inserted into the milk pack MP and the heated steam mixing chamber 43.
  • the heating by the force steam which can be considered to raise the ambient temperature somewhat, is instantaneous, and is tubular.
  • it does not heat the milk M remaining on the member 70 (the pump section 6 side), and of course the whole refrigerator compartment 57 is not heated.
  • the tubing pump 69 and the heating steam mixing chamber 4 3 Can also be installed in the non-refrigerated room 63.
  • the members that generate heat during operation such as the motor m2 and the Peltier element 65, are installed in the non-refrigeration chamber 63, but can be positively provided outside the refrigeration unit 5.
  • the tubing pump 69 causes the tubular member 70 to transfer. Since the rotating disc 72 (roller 71) to be brought into contact with the milk M directly is very hygienic. In addition, when the milk supply for each time is finished, the tubular member 70 is crushed by the roller 71, so that the milk M remaining in the tubular member 70 is returned to the minorec pack MP. In this respect, it is extremely hygienic because the residual amount is reduced to a small amount.
  • reference numeral 77 shown in FIG. 2 is a pulse transmission type flow rate measuring device that measures the flow rate of water sent from the water purifier 45 to the heating tank 40, and reference numeral 78 sends a certain amount of water to the heating tank 40. It is a vibration valve.
  • Reference numeral 79 is a thermostat provided in the heating tank 40, and reference numeral 80 is a leveler for monitoring the amount of remaining hot water (the level of hot water) in the heating tank 40.
  • Reference numeral 81 is a sensor for monitoring the pressure of the steam in the heating tank 40, and reference numeral 82 flows a small amount of water entering the calo heat tank 40 to the outlet side (hot water side) to raise the hot water temperature more than necessary. This is a bypass that prevents this from happening.
  • the symbol SV2 is a valve that is opened when hot water is sent to the dripper section 12 (drinking liquid production section 3) .When extraction is completed, the liquid remaining between the valve SV2 and the dripper section 12 is removed. It is also responsible for discharging.
  • the symbol SV3 is a valve that links the steam in the heating tank 40 (foaming steam S3) to the spout 31 of the injection chamber 30 in conjunction with the dripper 12 and is a member corresponding to the steam control valve 48 in FIG. It is.
  • SV4 is a valve that feeds hot water to the spout 31 of the pouring chamber 30 as needed.
  • the spout 31 is operated with the switch (button) on the operation panel P provided on the front of the dispenser. It is.
  • the symbol SV5 in the figure is a valve that sends steam (heating steam S2) to the milk supply path 36 (heating steam mixing chamber 43), and corresponds to the steam control valve 42 in FIG.
  • the symbol SV7 in the figure is a valve that sends steam S1 for heating to heat the coffee liquid L.
  • the refrigerator compartment 57 is attached to the side surface of the dispenser body 1.
  • a perforated hole 66 was formed, and the tubular member 70 was passed therethrough.
  • the refrigerator compartment 57 opens and closes the open / close door 56 for external access from the back side, and the dispenser body 1 generally opens and closes the front panel door to the front side. It has a form.
  • the handling structure 9 in which the tubular member 70 is pulled out without penetrating as much as possible is shown in FIG.
  • an access opening / closing portion 91 for taking in and out the stored items is provided at the top.
  • the lower part mainly formed in a fixed state with respect to the upper opening / closing part 91 is the body part 92
  • the joint part (connection part) between the opening / closing part 91 and the body part 92 is the boundary edge 93.
  • the boundary edge 93 is formed so as to extend over the side surfaces of the refrigerator compartment 57 and the dispenser main body 1, and the tube-shaped member 70 is attached to the boundary edge 93.
  • a holding portion 94 to be held is formed (here, both the refrigerator compartment 57 and the dispenser main body 1 are formed on the body portion 92 side). That is, the holding portion 94 is formed so as to form a detachable permissible opening 94a by the boundary edge 93, thereby making it possible to detach and attach the tubular member 70 very easily.
  • the attachment / detachment opening 94a is used for attachment / detachment, such as fitting the tube-like member 70 into the holding part 94 from the attachment / detachment opening 94a, or releasing the holding by removing the tube-like member 70 from here. .
  • the holding portion 94 is formed as a constricted notch having an inner diameter that is substantially the same as the outer diameter of the tubular member 70. Therefore, the size and shape of the holding portion 94 (notch portion) will be described in more detail below.
  • the holding part 94 holds the tube-like member 70 by receiving the tubular member 70 in the constricted portion thereof, and this holding action diameter CD is more than half of the tubular member 70, more specifically. Is preferably about 2 / 3-4 / 5 of the tubular member 70 (outer diameter). For this reason, the remaining edge portion of about 1Z3 and 1Z5 is affected by the warmth and boundary edge 93.
  • the holding portion 94 can be easily fitted into the tubular member 70 by the detachable permissible opening 94a, but is formed in an overall constricted shape so that the received tubular member is received. Established structure to maintain 70 retention.
  • the tubular member 70 fitted into the holding portion 94 is in a state in which an outer diameter of about 1Z31 to 1Z5 protrudes from the boundary edge 93 (when the lid in FIG. 11 is opened).
  • the tube-shaped member 70 is deformed to the extent that it does not interfere with the supply of milk or the like by closing the opening / closing part 91 serving as a lid, and is in close contact with the inner surface of the holding part 94 (the lid closing in FIG. 11). See time chart).
  • the opening / closing part 91 is opened, the tubular member 70 returns to a substantially circular shape by its own elasticity.
  • the close contact of the tubular member 70 with the inner surface of the holding portion 94 due to the closing of the opening / closing portion 91 causes the tubular member 70 to have a retaining action. That is, while the beverage dispenser A is in operation, vibration (pulsation) is likely to occur with the transfer of milk M or the like, but since the tubular member 70 is in close contact with the inner surface of the holding portion 94, the tubular member due to pulsation 70 can be prevented from being removed (moved).
  • the reason why the holding part 94 is formed in the upper part of the side of the refrigerator compartment 57 is because of the vertically placed milk pack MP. That is, here, as shown in FIGS. 1 and 6, etc., the tube-shaped member 70 is inserted from above the milk pack MP, and the milk M is transferred to the cup C side by the pump unit 6, so this transfer is performed more reliably. Therefore, the holding portion 94 is formed at a position higher than the vertically placed milk pack MP.
  • the holding portion 94 is formed on the fixed body portion 92 side in order to stably hold the tubular member 70 regardless of the opening / closing operation of the opening / closing portion 91.
  • the holding portion 94 can be formed in the opening / closing portion 91.
  • forming the holding part 94 on the body part 92 side is extremely convenient and desirable in terms of handling and hygiene management, for example, because the tubular member 70 does not fall out due to a reaction when the opening / closing part 91 is opened. It is considered a form.
  • the opening / closing part 91 of the refrigerator compartment 57 is arranged by continuously forming the upper part of the front surface and the upper part of the side surface in a folded shape from a part or all of the top surface. This is configured to open and close up and down.
  • the opening / closing part 91 is not necessarily open / closed up and down, but, for example, as shown in FIG. 12, a front door formed so as to include the upper part of the side surface (the same reference numeral 91 as the above opening / closing part). It is also possible to open and close the entire front side.
  • a guide 94b can be added. That is, in this embodiment, the guide 94b is formed in a substantially orthogonal direction of the holding portion 94, and the tube-shaped member 70 can be easily held and can be easily inserted, and the insertion direction can be stabilized. is there.
  • the guide 94b is formed so as to protrude outward from the side surface of the body portion 92, and the guide 94b is formed on the side surface of the opening / closing portion 91 in an indented state.
  • such a guide 94b may be formed on either the opening / closing part 91 or the body part 92.
  • the guide 94b is formed using the wall thickness of the opening / closing part 91 and the body part 92.
  • the handling structure 9 in which the tubular member 70 is fitted to the joining end edge (boundary edge 93) of the opening / closing portion 91 or the body portion 92 is used when the tubular member 70 is cleaned or replaced.
  • a sufficiently satisfactory effect can be obtained in that it is very easy to perform desorption (removal and setting).
  • beverage dispenser A it is desirable to clean several times a day for hygiene management, so it is extremely hygienic and easy to clean and replace the tube-shaped member 70, which required excessive labor.
  • the maintenance of beverage dispenser A is extremely improved.
  • the holding portion 94 is formed on the left and right wall surfaces of the refrigerator main body 1 as described above. In addition, it is preferable to be able to handle both right and left positions.
  • FIG. 11 the front of the refrigerator compartment 57 and the dispenser body 1 is shown shifted by 90 degrees, but this is not the arrangement of both members, but the opening / closing structure of the opening / closing part 91 and the holding part 94 are formed. This is to show the handling structure 9 of the tubular member 70 including the position, etc. Both members are generally arranged so that the front faces in the same direction.
  • the beverage dispenser A according to the present invention has the basic structure as described above, and hereinafter, a method for producing a beverage LM by the beverage dispenser A will be described together with one of the methods of the present invention.
  • the milk supply method will be described.
  • the explanation will be given by taking as an example the case where the cappuccino and cuff latte are made hot.
  • the fine foaming of milk M as described above is one of the important factors that determine the “full scale” of beverage LM.
  • the beverage LM In order to set the beverage LM, it is usually selected by operating (pressing) the menu button B provided on the operation panel P. In this embodiment, the beverage LM is poured according to the menu selection of the beverage LM.
  • the height of the mouth 31 is also set automatically. That is, here, as described above, the target menu is hot cappuccino or hot latte, so the standard size force C is used, and the spout 31 is automatically adjusted accordingly. It is lowered and the height is set. With this operation, the standard size cup C is set manually or automatically in the injection chamber 30.
  • the tubing pump 69 is operated. Specifically, the rotating plate 72 is driven by the motor m2. By the rotation of the rotating disk 72, the tubular member 70 is repeatedly deformed by pressing (crushing) with the rollers 71 and returning (restoring) based on the elasticity of the member itself. Moreover, since the deformation position is sequentially shifted to the supply side in accordance with the rotating turntable 72, the stored milk M is transferred to the heating steam mixing chamber 43 side in the tubular member 70. The direction and the transfer force (suction force) are generated, and milk M is supplied by this.
  • the turntable 72 is stopped when the target supply amount (90 cc as an example) is reached.
  • the temperature of milk M stored in the refrigerator room 57 is about 8 ° C.
  • the stored milk M is sent from the refrigeration chamber 57 to the heating steam mixing chamber 43 by the operation of the tubing pump 69, and comes into contact with the heating steam S2, where it is over 80 ° C as an example. It is heated to the extent.
  • the heated milk M is then sent to the frothed steam mixing chamber 49 through the milk supply path 36.
  • the foaming steam mixing chamber 49 is supplied with foaming steam S3 mixed with air. Keep it in contact with milk M.
  • the foaming steam mixing chamber 49 it is preferable to mix the steam and the milk M while atomizing the milk M by the flow speed of the beating foaming steam S3 that improves the foaming of the milk M.
  • the milk M that has come into contact with the foaming steam S3 in this way then reaches the foaming chamber 50, where it is sufficiently stirred, and then becomes a finer and finer form milk.
  • C is poured.
  • the temperature of the foamed milk poured into cup C is set to approximately the same level as coffee liquor L (approximately 80 ° C as an example) so as not to lower the temperature of extracted coffee liquor L. Is done.
  • foamed milk gradually changes (disappears) over time, so it is difficult to indicate the fineness of freshly squeezed foam with specific numbers.
  • milk M is the force described to be produced in the form of fine milk with a smooth and smooth foaming.
  • steam for heating If only S2 is applied to milk M and no foaming steam S3 is applied, it is possible to produce hot milk with little foaming or just hot milk without foaming. If only the foaming steam S3 containing air is allowed to act on the milk M, it is possible to produce foamed milk with a relatively low temperature.
  • coffee liquid L is extracted.
  • a cup of coffee beans is dropped from the hopper 10 into the casing 111 of the grinder unit 11. (See Figure 10).
  • the coffee beans that have fallen into the casing 111 in this way are sent to the mill blade 113 by the transfer action by the screw 112, where they are ground to an appropriate particle size and become coffee powder W.
  • the blades 114 attached to the screw 112 substantially cause a transfer action on the coffee beans.
  • the coffee powder W ground to an appropriate particle size is then fed into the dripper part 12 from the discharge port 111A of the casing 111 (see FIG. 14 (a)).
  • the coffee powder W fed into the dripper 12 is then compressed by the cylinder part 13 (block 14) as shown in FIG. 14 (b). Specifically, the rotating shaft 15 is rotated (forward rotation) to raise the lower movable block 14B, and the coffee powder received between both blocks 14
  • the compression of the coffee powder W is to allow the hot water for extraction to pass through evenly, so that the authentic coffee liquor L can be extracted in a short time.
  • hot water is supplied to the coffee powder W compressed in the dripper 12 to extract the coffee liquor L. If hot water is supplied with the coffee powder W still compressed, a normal drip, for example, a comparison called espresso is used. A strong coffee liquor L can be extracted, which is usually dripped.
  • the lower movable block 14B is lowered by about 2 to 3 mm as an example from the compression position, and after forming the Murashi space SP where the coffee powder W can float above the dripper 12. If hot water is supplied to coffee powder W, coffee liquid L with a milder or softer taste than normal drip can be extracted, and this is made into a natural drip. Hereinafter, these drip forms will be described sequentially.
  • the coffee liquor L extracted by supplying the heating steam S1 from above the coffee powder W (steam supply path 19).
  • the power S can be heated.
  • the extraction interval the interval from the previous extraction to the current extraction
  • the hot water remaining in the hot water supply path 18 between the heating tank 40 and the lower filter 16B will be cooled. If this is directly supplied to coffee powder W as extracted hot water, the cold remaining hot water is pushed out first, so the temperature of the coffee liquid L, which should be about 80 ° C, is about 60 ° C. It may be reduced to about C (see Fig. 3) 0
  • the steam supply path 19 is connected to the upper filter 16A as shown in FIG.
  • the temperature rise of the cooled remaining hot water is achieved by sending steam S1 for heating to the coffee powder W.
  • the hot coffee liquid always around 80 ° C regardless of the length of the extraction interval. L can be extracted.
  • the temperature of the coffee liquor L when the extraction interval is long has been lowered (because it has become sloppy), the one extracted after the interval where the commercial value is poor has often been discarded.
  • the extracted coffee powder W (squeezed residue W1) is kicked down to the residue receiver 25 separately installed by the scrubber 24 as the movable block 14B descends.
  • the manner of discharging W1 will be described.
  • the movable block 14B is lowered by the reverse rotation of the rotary shaft 15 and separated from the fixed block 14A.
  • the heating steam S1 is supplied to the upper filter 16A, and the residual residue of the cohesive powder W adhering to the upper filter 16A is separated from the filter surface force. Integrate with the lump Is.
  • the supply time of the heating steam S1 flowing to the upper filter 16A is too long, the remaining debris itself can be separated, but the lump in the lump state placed on the lower filter 16B There is a possibility that the residue W1 may become too soft, and when the scraper 24 kicks out, the lump state cannot be maintained, and there is a concern that the broken residue powder will be scattered around. For this reason, the supply time of the steam S1 for raising the temperature for the purpose of separation can be suppressed to about 0.5 to 1.5 seconds as an example.
  • the movable block 14B that compressed the coffee powder W is lowered downward to release the compression, and as shown in FIG.
  • the Murashi space SP is formed.
  • the natural drip supplies hot water to the coffee powder W.
  • the coffee powder W floats in the Murashi space SP, and the coffee liquid L (for example, espresso) extracted by the normal drip is usually used.
  • a coffee liquor L with a more minor taste can be obtained.
  • the normal drip and the natural drip can be selectively performed by the control method of the movable block 14B. Therefore, while using the same raw material (coffee powder W), a single beverage is used. Dispenser A can extract different coffee liquids.
  • the hot cuff latte hot cappuccino was brewed as the beverage LM, and after pouring milk M into the cup C, the coffee liquid (beverage liquid) L was poured.
  • the order of supply can be changed as appropriate according to the type and properties of the beverage LM. For example, depending on the beverage LM, first the liquid milk M without foaming is poured into the cup C, then the coffee liquid L is poured, and then the beverage LM is poured with the finely frothed milk M this time. Is also possible.
  • heating steam S2 is sent to clean the supply path.
  • the supply of milk M is stopped, and only the heating steam S 2 is sent to the supply path for cleaning.
  • the steam cleans the inside of the milk supply path 36 after the heated steam mixing chamber 43, and the milk M adhering to the path is removed and the path is sterilized.
  • the foaming steam mixing chamber 49 and the foaming chamber 50 can be cleaned by the heating steam S2.
  • the milk foaming line 38 can be cleaned and sterilized by sending only the foaming steam S3 into the milk foaming line 38.
  • the steam S2 for cleaning the milk supply line is a force guided from the discharge nozzle 32 into the injection chamber 30. Since the fan 34 is connected to the injection chamber 30, the steam after cleaning is quickly Is discharged outside the device. For this reason, the injection chamber 30 is not filled with steam, and clouding of the open / close door 33 can be prevented.
  • the discharge air from the fan 34 releases heat from the heating tank 40 and the like to the outside of the apparatus, and if the fan 34 is always operated, the steam is expelled from the injection chamber 30 and is stored in the dispenser. The ability to dissipate heat quickly. As a result, the temperature around the hopper, which is often installed at the top of the dispenser, can be lowered, and coffee beans can be stored in a better quality state.
  • the tubing pump 69 is used when the milk M is taken out in a fixed amount, but a vibration pump or the like can be applied instead of the tubing pump 69.
  • a vibration pump or the like can be applied instead of the tubing pump 69.
  • a supply form using gravity drop can be adopted. In this case, the quantity can be taken out without directly touching the milk M, and in particular, the power for taking out the quantity can be eliminated or reduced.
  • the present invention makes the tailoring of milk into a full-fledged product suitable for the intended beverage, and when it is not desired to return the milk once in contact with the steam to the reservoir as much as possible.
  • milk is supplied, it is possible to easily and reliably clean the inside of the supply path with steam and maintain the beverage dispenser at a high level, or between the refrigerator compartment and the dispenser body It is very easy to remove or fit the tube-like member that transports etc.

Abstract

La présente invention a trait à un distributeur capable de minimiser le retour de lait tout en fabriquant le lait, apte au lavage par la vapeur de l'intérieur d'un trajet d'alimentation à chaque fourniture de lait, et permettant l'extraction et l'introduction très simple d'un organe de forme tubulaire pour le transport du lait depuis une chambre frigorifique vers une portion de corps de distributeur. L'organe de forme tubulaire introduit dans un carton de lait est comprimé et réalise un reprise élastique à répétition et la position de déformation est déplacée successivement vers le côté d'alimentation pour le transport du lait vers un côté où se trouve la tasse, et de la vapeur agissant sur le lait est générée par deux systèmes pour le chauffage de la vapeur et le moussage de la vapeur, et ces systèmes fonctionnent indépendamment l'un de l'autre. Le distributeur de boissons est caractérisé en ce que, dans une chambre frigorifique et la portion de corps de distributeur, une portion de support pour le maintien de l'organe de forme tubulaire est conformée à se rétrécir vers l'intérieur de sorte qu'un orifice permettant le détachement/la fixation peut être formé par le bord d'extrémité limite de celui-ci.
PCT/JP2004/011355 2003-08-07 2004-08-06 Procede et dispositif pour la fourniture de lait dans un distributeur de boissons, procede et dispositif de fourniture de vapeur de traitement de lait, et structure de pose pour organe de forme tubulaire WO2005013782A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2003288891 2003-08-07
JP2003-288891 2003-08-07
JP2004013985A JP4478467B2 (ja) 2003-08-07 2004-01-22 飲料ディスペンサ用のミルクの供給方法並びにその装置
JP2004-013985 2004-01-22

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WO2005013782A1 true WO2005013782A1 (fr) 2005-02-17

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PCT/JP2004/011355 WO2005013782A1 (fr) 2003-08-07 2004-08-06 Procede et dispositif pour la fourniture de lait dans un distributeur de boissons, procede et dispositif de fourniture de vapeur de traitement de lait, et structure de pose pour organe de forme tubulaire

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US20050188854A1 (en) * 2002-02-07 2005-09-01 The Coca-Cola Co. Coffee and tea dispenser
ATE387132T1 (de) * 2005-07-29 2008-03-15 Wmf Wuerttemberg Metallwaren Kaffeemaschine
ES2379409T3 (es) * 2008-07-10 2012-04-25 Schaerer Ag Máquina de café para producir y dispensar bebidas de café, en particular máquina de café espresso
DK2225976T3 (da) * 2009-03-03 2012-11-26 Delica Ag Indretning til fremstilling af mælkeskum
ITFI20090249A1 (it) * 2009-11-25 2011-05-26 Saeco Ipr Ltd " contenitore emulsionatore per latte per una macchina da caffe' e macchina comprendente detto contentore"
DE202011051719U1 (de) * 2011-10-21 2012-01-24 Schaerer Ag Milchschäumvorrichtung sowie Kaffee- bzw. Espressomaschine mit einer solchen Milchschäumvorrichtung
DE202012009074U1 (de) * 2012-09-21 2012-11-08 Eugster/Frismag Ag Vorrichtung zur Bereitung von wahlweise kaltem oder warmem Milchschaum oder Abgabe wahlweise kalter oder warmer Milch
NL2009816C2 (nl) * 2012-11-15 2014-05-19 Equitec Holding B V Werkwijze voor het afgeven van een melk houdende samenstelling en wegwerpbare warmtewisselaar, te gebruiken bij de werkwijze.
CN104161461B (zh) * 2013-10-30 2017-03-15 沈丘县三兴机械科技有限公司 粉体饮品冲调装置
JP2018524056A (ja) 2015-07-03 2018-08-30 ネステク ソシエテ アノニム 流体泡立てマシン
JP6759592B2 (ja) * 2016-01-08 2020-09-23 富士電機株式会社 飲料提供装置
JP6822897B2 (ja) * 2017-05-19 2021-01-27 サンデン・リテールシステム株式会社 飲料供給装置

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JPH0622856A (ja) * 1990-06-25 1994-02-01 Caffe Acorto Inc 飲物を自動的に準備しかつ注入するための装置
JP2000157231A (ja) * 1998-10-30 2000-06-13 Acorto Inc ミルクエアレ―ション及び加熱システム
JP2001070163A (ja) * 1999-09-03 2001-03-21 Matsushita Electric Ind Co Ltd 飲料抽出機

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JP4045701B2 (ja) * 1999-10-08 2008-02-13 富士電機リテイルシステムズ株式会社 コーヒーマシン
JP2002008126A (ja) * 2000-06-16 2002-01-11 Fuji Electric Co Ltd コーヒー抽出装置
JP2002170157A (ja) * 2000-12-01 2002-06-14 Sanden Corp 飲料抽出装置

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JPH0622856A (ja) * 1990-06-25 1994-02-01 Caffe Acorto Inc 飲物を自動的に準備しかつ注入するための装置
JP2000157231A (ja) * 1998-10-30 2000-06-13 Acorto Inc ミルクエアレ―ション及び加熱システム
JP2001070163A (ja) * 1999-09-03 2001-03-21 Matsushita Electric Ind Co Ltd 飲料抽出機

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WO2005013781A1 (fr) 2005-02-17
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