WO2020066299A1 - Procédé d'extraction et dispositif d'extraction - Google Patents

Procédé d'extraction et dispositif d'extraction Download PDF

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Publication number
WO2020066299A1
WO2020066299A1 PCT/JP2019/030546 JP2019030546W WO2020066299A1 WO 2020066299 A1 WO2020066299 A1 WO 2020066299A1 JP 2019030546 W JP2019030546 W JP 2019030546W WO 2020066299 A1 WO2020066299 A1 WO 2020066299A1
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WIPO (PCT)
Prior art keywords
extraction
extraction container
container
unit
beverage
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PCT/JP2019/030546
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English (en)
Japanese (ja)
Inventor
泰祐 鳥津
濱上　季充
Original Assignee
株式会社Ｔｒｅｅ Ｆｉｅｌｄ
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Application filed by 株式会社Ｔｒｅｅ Ｆｉｅｌｄ filed Critical 株式会社Ｔｒｅｅ Ｆｉｅｌｄ
Publication of WO2020066299A1 publication Critical patent/WO2020066299A1/fr

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    • 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

Definitions

  • the present invention relates to a beverage manufacturing technique.
  • Patent Documents 1 to 3 Beverage production apparatuses for producing coffee beverages and the like have been proposed (for example, Patent Documents 1 to 3).
  • An object of the present invention is to improve the quality of a beverage manufactured by a beverage manufacturing device.
  • One aspect of the present invention relates to an extraction method, wherein the extraction method comprises: An extraction method for extracting a beverage from an extraction target, In the extraction container in the first position, an immersion step of immersing the extraction target deposited in the extraction container in the first mode in a liquid, A posture changing step of changing the posture of the extraction container from the first posture to the second posture, Sending out the liquid from the extraction container in the second position, In the extraction container in the second position, the extraction target is deposited in a second mode,
  • the second aspect is an aspect in which the deposition thickness of the extraction target is thicker than the first aspect
  • the sending step the liquid flows into the extraction container while sending the liquid that has passed through the extraction target that has been deposited in the second aspect, It is characterized by the following.
  • the quality of the beverage can be improved.
  • FIG. 1 is an external view of a beverage manufacturing device.
  • FIG. 3 is a partially cutaway perspective view of the separation device.
  • FIG. 3 is a front view showing a configuration of a part of an upper unit and a lower unit.
  • FIG. 8 is a longitudinal sectional view of FIG. 7.
  • FIG. 3 is a schematic diagram of a central unit.
  • FIG. 2 is a block diagram of a control device of the beverage manufacturing device in FIG. 1.
  • 4A and 4B are flowcharts illustrating a control example executed by the control device.
  • FIG. 3 is a schematic diagram illustrating a configuration example of a liquid-feeding amount adjusting device that can function as a water tank.
  • FIG. 3 is a schematic diagram illustrating an example of a cross-sectional structure of a liquid-feeding amount adjusting device.
  • 5 is a flowchart illustrating a control example executed by the control device.
  • the figure which shows the aspect of a change of the atmospheric pressure in the extraction container, and the quantity of hot water in the manufacturing process of a drink The figure which shows the aspect of a change of the target value and the measured value of the atmospheric pressure in a brewing container, and the quantity of hot water in a beverage manufacturing process.
  • FIG. 1 is an external view of the beverage manufacturing apparatus 1.
  • the beverage manufacturing apparatus 1 of the present embodiment is an apparatus for automatically manufacturing a coffee beverage from roasted coffee beans and liquid (here, water), and is capable of manufacturing one cup of coffee beverage per one manufacturing operation. .
  • the roasted coffee beans as the raw material can be stored in the canister 40.
  • a cup placing portion 110 is provided at a lower portion of the beverage production device 1, and the produced coffee beverage is poured into the cup from the pouring portion 10c.
  • the beverage manufacturing apparatus 1 includes a housing 100 that forms an exterior and surrounds an internal mechanism.
  • the housing 100 is roughly divided into a main body 101 and a cover 102 that covers a part of the front surface and a part of the side surface of the beverage manufacturing apparatus 1.
  • the cover 102 is provided with the information display device 12.
  • the information display device 12 is a touch-panel display, and can receive input from a manager of the device or a user of a beverage in addition to displaying various information.
  • the information display device 12 is attached to the cover unit 102 via a moving mechanism 12a, and is movable within a certain range in the vertical direction by the moving mechanism 12a.
  • the cover unit 102 is also provided with a bean input port 103 and a door 103a for opening and closing the bean input port 103.
  • roasted coffee beans different from the roasted coffee beans contained in the canister 40 can be introduced into the bean insertion port 103. This makes it possible to provide the drink consumer with a special cup.
  • the cover 102 is formed of a light-transmitting material such as acrylic or glass, and constitutes a transparent cover having a transparent portion as a whole. For this reason, the inside mechanism covered by the cover part 102 is visible from the outside. In the case of the present embodiment, a part of the manufacturing unit that manufactures the coffee beverage is visible through the cover unit 102. In the case of the present embodiment, the main body 101 is entirely a non-transmissive part, and it is difficult to visually recognize the inside from the outside.
  • FIG. 2 is a partial front view of the beverage manufacturing apparatus 1 and shows a part of a manufacturing unit that can be visually recognized by a user when the beverage manufacturing apparatus 1 is viewed from the front.
  • the cover unit 102 and the information display device 12 are illustrated by imaginary lines.
  • the housing 100 in the front part of the beverage manufacturing apparatus 1 has a double structure of a main body part 101 and a cover part 102 on the outside (front side).
  • a part of the mechanism of the manufacturing unit is arranged between the main unit 101 and the cover unit 12 in the front-rear direction, and is visible to the user via the cover unit 102.
  • some mechanisms of the manufacturing unit that can be visually recognized by the user via the cover unit 102 include the collective transport unit 42, the grinders 5A and 5B, the separation device 6, the extraction container 9, and the like, which will be described later.
  • a rectangular recessed portion 101a that is recessed toward the back is formed in the front portion of the main body 101, and the extraction container 9 and the like are located at the back inside the recessed portion 101a.
  • the cover 102 is supported by the main body 101 via a hinge 102a at the right end so as to be openable and closable in a laterally open manner.
  • an engagement portion 102b for maintaining the main body 101 and the cover 102 in a closed state is provided.
  • the engagement portion 102b is, for example, a combination of a magnet and iron.
  • the cover 102 is of the horizontal opening type, but may be of the vertical opening type (vertical opening type) or of the sliding type. Further, a configuration in which the cover unit 102 cannot be opened and closed may be employed.
  • FIG. 3 is a schematic diagram of the function of the beverage manufacturing apparatus 1.
  • the beverage production device 1 includes a bean processing device 2 and an extraction device 3 as a coffee beverage production unit.
  • the bean processing device 2 generates ground beans from roasted coffee beans.
  • the extraction device 3 extracts coffee liquid from the ground beans supplied from the bean processing device 2.
  • the extraction device 3 includes a fluid supply unit 7, a drive unit 8, which will be described later, an extraction container 9, and a switching unit 10.
  • the ground beans supplied from the bean processing device 2 are put into the extraction container 9.
  • the fluid supply unit 7 puts hot water into the extraction container 9.
  • the coffee liquid is extracted from the ground beans in the extraction container 9. Hot water containing the extracted coffee liquid is delivered to the cup C as a coffee beverage via the switching unit 10.
  • Fluid supply unit and switching unit The configurations of the fluid supply unit 7 and the switching unit 10 will be described with reference to FIG. First, the fluid supply unit 7 will be described.
  • the fluid supply unit 7 supplies hot water to the extraction container 9 and controls the pressure in the extraction container 9.
  • the pressure when the pressure is exemplified by a numeral, it means an absolute pressure unless otherwise specified, and the gauge pressure is a pressure at which the atmospheric pressure is set to 0 atm.
  • the atmospheric pressure refers to the atmospheric pressure around the extraction container 9 or the air pressure of the beverage manufacturing device.
  • the fluid supply unit 7 includes pipes L1 to L3.
  • the pipe L1 is a pipe through which air flows
  • the pipe L2 is a pipe through which water flows.
  • the pipe L3 is a pipe through which both air and water can flow.
  • the fluid supply unit 7 includes the compressor 70 as a pressurizing source.
  • the compressor 70 compresses and sends out the atmosphere.
  • the compressor 70 is driven using, for example, a motor (not shown) as a drive source.
  • the compressed air sent from the compressor 70 is supplied to a reserve tank (accumulator) 71 via a check valve 71a.
  • the air pressure in the reserve tank 71 is monitored by the pressure sensor 71b, and the compressor 70 is driven so as to be maintained at a predetermined air pressure (in this embodiment, 7 atm (6 atm in gauge pressure)).
  • the reserve tank 71 is provided with a drain 71c for drainage, so that water generated by compression of air can be drained.
  • the water tank 72 stores hot water (water) constituting the coffee beverage.
  • the water tank 72 is provided with a heater 72a for heating the water in the water tank 72 and a temperature sensor 72b for measuring the temperature of the water.
  • the heater 72a maintains the temperature of the accumulated hot water at a predetermined temperature (120 degrees Celsius in the present embodiment) based on the detection result of the temperature sensor 72b. For example, the heater 72a is turned on when the temperature of the hot water is 118 degrees Celsius, and is turned off when the temperature is 120 degrees Celsius.
  • the water tank 72 is also provided with a water level sensor 72c.
  • the water level sensor 72c detects the water level of the hot water in the water tank 72. When the water level sensor 72c detects that the water level has dropped below a predetermined water level, water is supplied to the water tank 72. In the case of this embodiment, tap water is supplied via a water purifier (not shown).
  • An electromagnetic valve 72d is provided in the middle of the pipe L2 from the water purifier. When a decrease in the water level is detected by the water level sensor 72c, the electromagnetic valve 72d is opened to supply water, and when a predetermined water level is reached, the electromagnetic valve 72d is opened. The valve 72d is closed to shut off the water supply. In this way, the hot water in the water tank 72 is maintained at a constant water level.
  • the water supply to the water tank 72 may be performed each time the hot water used for manufacturing the coffee beverage is discharged.
  • the water tank 72 is provided with a pressure sensor 72g.
  • the pressure sensor 72g detects the atmospheric pressure in the water tank 72.
  • the water tank 72 is supplied with the pressure in the reserve tank 71 via a pressure regulating valve 72e and a solenoid valve 72f.
  • the pressure regulating valve 72e reduces the pressure supplied from the reserve tank 71 to a predetermined pressure. In the case of the present embodiment, the pressure is reduced to 3 atm (2 atm in gauge pressure).
  • the solenoid valve 72f switches between supply and cutoff of the pressure regulated by the pressure regulating valve 72e to the water tank 72.
  • the solenoid valve 72f is controlled to open and close so that the pressure in the water tank 72 is maintained at 3 atm except when tap water is supplied to the water tank 72.
  • the air pressure in the water tank 72 is set to a pressure lower than the water pressure of the tap water by the solenoid valve 72h so that tap water is supplied to the water tank 72 smoothly by the water pressure. (For example, less than 2.5 atm).
  • the solenoid valve 72h switches whether or not to release the inside of the water tank 72 to the atmosphere, and releases the inside of the water tank 72 to the atmosphere when the pressure is reduced. Also, the solenoid valve 72h releases the inside of the water tank 72 to the atmosphere when the pressure in the water tank 72 exceeds 3 atm and supplies the inside of the water tank 72 to 3 atm other than when supplying tap water to the water tank 72. maintain.
  • the hot water in the water tank 72 is supplied to the extraction container 9 via the check valve 72j, the solenoid valve 72i, and the pipe L3. Hot water is supplied to the extraction container 9 by opening the electromagnetic valve 72i, and shut off by closing it.
  • the amount of hot water supplied to the extraction container 9 can be controlled by the opening time of the solenoid valve 72i. However, the opening and closing of the solenoid valve 72i may be controlled by measuring the supply amount.
  • the pipe L3 is provided with a temperature sensor 73e for measuring the temperature of the hot water, and monitors the temperature of the hot water supplied to the extraction container 9.
  • the pressure in the reserve tank 71 is also supplied to the extraction container 9 via a pressure regulating valve 73a and a solenoid valve 73b.
  • the pressure regulating valve 73a reduces the pressure supplied from the reserve tank 71 to a predetermined pressure. In the case of the present embodiment, the pressure is reduced to 5 atm (4 atm in gauge pressure).
  • the solenoid valve 73b switches between supply and cutoff of the pressure regulated by the pressure regulating valve 73a to the extraction container 9. The air pressure in the extraction container 9 is detected by the pressure sensor 73d.
  • the solenoid valve 73b is opened based on the detection result of the pressure sensor 73d, and the inside of the extraction container 9 is kept at a predetermined atmospheric pressure (in the case of the present embodiment, 5 atm (4 atm in gauge pressure) )).
  • the pressure in the extraction container 9 can be reduced by the solenoid valve 73c.
  • the solenoid valve 73c switches whether or not to release the inside of the extraction container 9 to the atmosphere, and releases the inside of the extraction container 9 to the atmosphere when the pressure is abnormal (for example, when the inside of the extraction container 9 exceeds 5 atm).
  • the inside of the extraction container 9 is washed with tap water.
  • the solenoid valve 73f is opened at the time of washing, and supplies tap water to the extraction container 9.
  • the switching unit 10 is a unit that switches the destination of the liquid delivered from the extraction container 9 to one of the pouring unit 10c and the waste tank T.
  • the switching unit 10 includes a switching valve 10a and a motor 10b that drives the switching valve 10a.
  • the switching valve 10a switches the flow path to the pouring unit 10c when sending out the coffee beverage in the extraction container 9.
  • the coffee beverage is poured into the cup C from the pouring section 10c.
  • the switching valve 10a is a three-port ball valve in this embodiment. Since the residue passes through the switching valve 10a at the time of washing, the switching valve 10a is preferably a ball valve, and the motor 10b switches its flow path by rotating its rotation shaft.
  • the bean processing apparatus 2 includes a storage device 4 and a crushing device 5.
  • the storage device 4 includes a plurality of canisters 40 in which roasted coffee beans are stored. In the case of the present embodiment, three canisters 40 are provided.
  • the canister 40 includes a cylindrical main body 40a that stores roasted coffee beans, and a handle 40b provided on the main body 40a, and is configured to be detachable from the beverage manufacturing apparatus 1.
  • Each of the canisters 40 may store different types of roasted coffee beans, and may select the type of roasted coffee beans used for manufacturing a coffee beverage by operating the information display device 12.
  • the different types of roasted coffee beans are, for example, roasted coffee beans having different types of coffee beans.
  • the roasted coffee beans of different types are coffee beans of the same variety, but may be roasted coffee beans having different roasting degrees. Further, the roasted coffee beans having different types may be roasted coffee beans having different varieties and roasting degrees. Further, at least one of the three canisters 40 may accommodate roasted coffee beans in which a plurality of types of roasted coffee beans are mixed. In this case, the roasted coffee beans of each variety may have the same degree of roasting.
  • a configuration in which only one canister 40 is provided may be employed.
  • the same type of roasted coffee beans may be stored in all or a plurality of canisters 40.
  • Each canister 40 is detachably mounted on the weighing and conveying device 41.
  • the weighing / conveying device 41 is, for example, an electric screw conveyor, and automatically weighs out a predetermined amount of roasted coffee beans stored in the canister 40 and sends out the roasted coffee beans to the downstream side.
  • Each measuring and conveying device 41 discharges roasted coffee beans to the collective conveying section 42 on the downstream side.
  • the collective transport section 42 is formed of a hollow member, and forms a transport path for roasted coffee beans from each conveyor 41 to the crusher 5 (particularly the grinder 5A).
  • the roasted coffee beans discharged from each of the weighing and transporting devices 41 move inside the collective transporting unit 42 by its own weight, and flow down to the crushing device 5.
  • a guide portion 42a is formed in the collective transport portion 42 at a position corresponding to the beans input port 103.
  • the guide portion 42a forms a passage for guiding the roasted coffee beans input from the bean input port 103 to the grinding device 5 (particularly, the grinder 5A).
  • a coffee beverage using roasted coffee beans input from the bean input port 103 as a raw material can also be manufactured.
  • the pulverizing device 5 will be described with reference to FIGS.
  • FIG. 4 is a perspective view showing a part of the separating device 6.
  • the pulverizing device 5 includes grinders 5A and 5B and a separating device 6.
  • the grinders 5A and 5B are mechanisms for grinding the roasted coffee beans supplied from the storage device 4.
  • the roasted coffee beans supplied from the storage device 4 are ground by a grinder 5A, then further ground by a grinder 5B to form a powder, and put into the extraction container 9 through a discharge pipe 5C.
  • the grinders 5A and 5B differ in the grain size at which the beans are ground.
  • the grinder 5A is a grinder for coarse grinding
  • the grinder 5B is a grinder for fine grinding.
  • Each of the grinders 5A and 5B is an electric grinder, and includes a motor as a driving source, a rotary blade driven by the motor, and the like.
  • the size (granularity) of the roasted coffee beans to be ground can be changed by changing the rotation speed of the rotary blade.
  • the separation device 6 is a mechanism for separating unnecessary materials from the ground beans.
  • the separation device 6 includes a passage 63a disposed between the grinder 5A and the grinder 5B.
  • the passage portion 63a is a hollow body forming a separation chamber through which the ground beans freely falling from the grinder 5A pass.
  • the passage portion 63b is connected to a passage portion 63b extending in a direction (left and right direction in the present embodiment) intersecting with the passage direction (vertical direction in the present embodiment) of the ground beans.
  • the suction unit 60 is connected to the portion 63b. When the suction unit 60 sucks the air in the passage portion 63a, light objects such as chaff and fine powder are sucked. Thereby, unnecessary materials can be separated from the ground beans.
  • the suction unit 60 is a centrifugal separation type mechanism.
  • the suction unit 60 includes a blowing unit 60A and a collection container 60B.
  • the blower unit 60A is a fan motor, and exhausts the air in the collection container 60B upward.
  • the collection container 60B includes an upper part 61 and a lower part 62 which are separably engaged.
  • the lower part 62 has a bottomed cylindrical shape whose upper part is open, and forms a space for storing unnecessary objects.
  • the upper part 61 constitutes a lid mounted on the opening of the lower part 62.
  • the upper part 61 includes a cylindrical outer peripheral wall 61a and an exhaust pipe 61b formed coaxially with the outer peripheral wall 61a.
  • the blower unit 60A is fixed to the upper part 61 above the exhaust pipe 61b so as to suck air in the exhaust pipe 61b.
  • a passage portion 63b is connected to the upper portion 61.
  • the passage 63b is open to the side of the exhaust pipe 61b.
  • a plurality of fins 61d are integrally formed on the peripheral surface of the exhaust pipe 61b.
  • the plurality of fins 61d are arranged in the circumferential direction of the exhaust pipe 61b.
  • Each fin 61d is obliquely inclined with respect to the axial direction of the exhaust pipe 61b.
  • the lower portion 62 is formed of a light-transmitting material such as acryl or glass, and constitutes a transparent container in which the whole is a transmission portion.
  • the lower part 62 is a part covered by the cover part 102 (FIG. 2).
  • the administrator and the user of the beverage can visually recognize the unnecessary objects D accumulated in the lower portion 62 through the peripheral wall of the cover portion 102 and the lower portion 62.
  • the roasted coffee beans supplied from the storage device 4 are first coarsely ground by the grinder 5A, and when the coarsely ground beans pass through the passage portion 63a, unnecessary materials are separated by the separation device 6. Are separated.
  • the coarsely ground beans from which unnecessary materials are separated are finely ground by the grinder 5B.
  • Unnecessary substances separated by the separation device 6 are typically chaff and fine powder. These may reduce the taste of the coffee beverage, and the quality of the coffee beverage can be improved by removing chaff and the like from the ground beans.
  • the grinding of the roasted coffee beans may be performed by one grinder (one-stage grinding).
  • the particle size of the ground beans can be easily made uniform, and the degree of extraction of the coffee liquid can be made constant.
  • heat may be generated due to friction between the cutter and the beans.
  • heat generation due to friction at the time of pulverization can be suppressed, and deterioration of the ground beans (for example, a decrease in flavor) can also be prevented.
  • the mass difference between the unnecessary materials and the ground beans (required portion) can be increased. This can increase the efficiency of separating unnecessary substances and can prevent the ground beans (required portion) from being separated as unnecessary substances.
  • the separation of unnecessary substances using air suction is interposed between the coarse grinding and the fine grinding, the heat generation of the ground beans can be suppressed by air cooling.
  • FIG. 5 is a perspective view of the drive unit 8 and the extraction container 9. Most of the drive unit 8 is surrounded by the main body 101.
  • the drive unit 8 is supported by the frame F.
  • the frame F includes upper and lower beams F1 and F2 and a column F3 that supports the beams F1 and F2.
  • the drive unit 8 is roughly divided into three units: an upper unit 8A, a middle unit 8B, and a lower unit 8C.
  • the upper unit 8A is supported by the beam F1.
  • the middle unit 8B is supported by the beam F1 and the column F3 between the beam F1 and the beam F2.
  • the lower unit 8C is supported by the beam F2.
  • the extraction container 9 is a chamber including a container main body 90 and a lid unit 91.
  • the extraction container 9 may be called a chamber.
  • the middle unit 8B includes an arm member 820 that detachably holds the container body 90.
  • the arm member 820 includes a holding member 820a and a pair of shaft members 820b that are separated to the left and right.
  • the holding member 820a is an elastic member such as a resin formed in a C-shaped clip shape, and holds the container body 90 by its elastic force.
  • the holding member 82a holds the left and right sides of the container body 90, and exposes the front side of the container body 90. This makes it easier to visually recognize the inside of the container main body 90 in a front view.
  • the container main body 90 is attached to and detached from the holding member 820a by a manual operation, and the container main body 90 is mounted on the holding member 820a by pressing the container main body 90 backward and forward on the holding member 820a. Further, the container main body 90 can be separated from the holding member 820a by pulling out the container main body 90 from the holding member 820a to the front side in the front-rear direction.
  • the pair of shaft members 820b are rods extending in the front-rear direction, respectively, and are members that support the holding member 820a.
  • the number of the shaft members 820b is two, but may be one or three or more.
  • the holding member 820a is fixed to front ends of the pair of shaft members 820b.
  • the pair of shaft members 82b is moved forward and backward, whereby the holding member 820a is moved forward and backward, so that a movement operation of moving the container body 90 in the front and rear direction can be performed.
  • the middle unit 8B can also perform a rotating operation of turning the extraction container 9 upside down, as described later.
  • the extraction container 9 will be described with reference to FIG. FIG. 6 shows the closed state and the open state of the extraction container 9. As described above, the extraction container 9 is turned upside down by the middle unit 8B.
  • the extraction container 9 in FIG. 6 shows a basic posture in which the lid unit 91 is located on the upper side.
  • a vertical positional relationship means a vertical positional relationship in a basic posture unless otherwise specified.
  • the container body 90 is a container with a bottom and has a bottle shape having a neck portion 90b, a shoulder portion 90d, a body portion 90e, and a bottom portion 90f.
  • a flange portion 90c that defines an opening 90a that communicates with the internal space of the container body 90 is formed at an end of the neck portion 90b (an upper end portion of the container body 90).
  • Both the neck portion 90b and the trunk portion 90e have a cylindrical shape.
  • the shoulder portion 90d is a portion between the neck portion 90b and the body portion 90e, and has a tapered shape such that the cross-sectional area of its internal space gradually decreases from the body portion 90e side to the neck portion 90b side. ing.
  • the lid unit 91 is a unit that opens and closes the opening 90a.
  • the opening / closing operation (elevation operation) of the lid unit 91 is performed by the upper unit 8A.
  • the container main body 90 includes a main body member 900 and a bottom member 901.
  • the main body member 900 is a cylindrical member that opens up and down and forms a neck portion 90b, a shoulder portion 90d, and a body portion 90e.
  • the bottom member 901 is a member that forms the bottom part 90f, and is inserted and fixed below the main body member 900.
  • a seal member 902 is interposed between the main body member 900 and the bottom member 901 to improve the airtightness inside the container main body 90.
  • the main body member 900 is formed of a translucent material such as acrylic or glass, and constitutes a transparent container in which the whole is a transmissive portion.
  • the administrator and the consumer of the beverage can visually check the extraction state of the coffee beverage in the container main body 90 through the cover portion 102 and the main body member 900 of the container main body 90.
  • the brewing operation may be easily confirmed by the manager, and in some cases, the brewing user may enjoy the brewing situation.
  • a convex portion 901c is provided at the center of the bottom member 901.
  • the convex portion 901c has a communication hole for communicating the inside of the container body 90 to the outside, and a valve (valve 903 in FIG. 8) for opening and closing the communication hole. Is provided.
  • the communication hole is used for discharging waste liquid and residue when cleaning the inside of the container body 90.
  • the projection 901c is provided with a seal member 908.
  • the seal member 908 is a member for maintaining the airtightness between the upper unit 8A or the lower unit 8C and the bottom member 901.
  • the lid unit 91 includes a hat-shaped base member 911.
  • the base member 911 has a protrusion 911d and a flange 911c that overlaps the flange 90c when closed.
  • the protruding portion 911d has the same structure as the protruding portion 901c of the container main body 90, and is provided with a communication hole for communicating the inside of the container main body 90 with the outside and a valve (valve 913 in FIG. 8) for opening and closing the communication hole. Have been.
  • the communication hole of the convex portion 911d is mainly used for injecting hot water into the container main body 90 and sending out a coffee beverage.
  • the projection 911d is provided with a seal member 918a.
  • the seal member 918a is a member for maintaining the airtightness between the upper unit 8A or the lower unit 8C and the base member 911.
  • the lid unit 91 is also provided with a seal member 919.
  • the sealing member 919 improves the airtightness between the lid unit 91 and the container body 90 when the lid unit 91 is closed.
  • the lid unit 91 holds a filter for filtration.
  • FIG. 7 is a front view showing a configuration of a part of the upper unit 8A and the lower unit 8C
  • FIG. 8 is a longitudinal sectional view of FIG.
  • the upper unit 8A includes an operation unit 81A.
  • the operation unit 81A performs an opening / closing operation (elevating / lowering) of the lid unit 91 with respect to the container body 90 and an opening / closing operation of the valves of the convex portions 901c and 911d.
  • the operation unit 81A includes a support member 800, a holding member 801, a lifting shaft 802, and a probe 803.
  • the support member 800 is fixedly provided so that the relative position with respect to the frame F does not change, and accommodates the holding member 801.
  • the support member 800 further includes a communication portion 800a that allows the pipe L3 to communicate with the inside of the support member 800. Hot water, tap water, and air pressure supplied from the pipe L3 are introduced into the support member 800 via the communication portion 800a.
  • the holding member 801 is a member capable of detachably holding the lid unit 91.
  • the holding member 801 has a cylindrical space into which the protrusion 911d of the lid unit 91 or the protrusion 901c of the bottom member 901 is inserted, and has a mechanism for detachably holding these.
  • This mechanism is, for example, a snap ring mechanism, which is engaged by a certain pressing force and released by a certain separating force. Hot water, tap water, and air pressure supplied from the pipe L3 can be supplied into the extraction container 9 through the communication portion 800a and the communication hole 801a of the holding member 801.
  • the holding member 801 is also a movable member provided to be slidable vertically in the support member 800.
  • the elevating shaft 802 is provided so that its axial direction is the up-down direction.
  • the elevating shaft 802 vertically penetrates the top of the support member 800 in an airtight manner, and is provided to be vertically movable with respect to the support member 800.
  • the top of the holding member 801 is fixed to the lower end of the elevating shaft 802.
  • the holding member 801 slides up and down by the raising and lowering of the elevating shaft 802, so that the holding member 801 can be attached to and separated from the protrusions 911 d and 901 c. Further, the lid unit 91 can be opened and closed with respect to the container body 90.
  • a screw 802a constituting a lead screw mechanism is formed on the outer peripheral surface of the elevating shaft 802.
  • a nut 804b is screwed to the screw 802a.
  • the upper unit 8A includes a motor 804a, and the nut 804b is rotated on the spot (without moving up and down) by the driving force of the motor 804a. The rotation of the nut 804b causes the lifting shaft 802 to move up and down.
  • the elevating shaft 802 is a tubular shaft having a through hole in the center axis, and the probe 803 is inserted into this through hole so as to be slidable up and down.
  • the probe 803 penetrates the top of the holding member 801 in an airtight manner in the vertical direction, and is provided so as to be vertically movable with respect to the support member 800 and the holding member 801.
  • the probe 803 is an operator for opening and closing the valves 913 and 903 provided inside the convex portions 911d and 901c.
  • the probe 803 lowers the valves 913 and 903 from the closed state to the open state, and raises the probe 803 to open the valves 913 and 903.
  • the state can be changed from the open state to the closed state (by the action of a return spring (not shown)).
  • a screw 803a constituting a lead screw mechanism is formed on the outer peripheral surface of the probe 803.
  • a nut 805b is screwed to the screw 803a.
  • the upper unit 8A includes a motor 805a, and the nut 805b is provided so as to rotate on the spot (without moving up and down) by the driving force of the motor 805a.
  • the probe 803 moves up and down by the rotation of the nut 805b.
  • the lower unit 8C includes an operation unit 81C.
  • the operation unit 81C has a configuration in which the operation unit 81A is turned upside down, and performs opening and closing operations of valves 913 and 903 provided inside the protrusions 911d and 901c.
  • the operation unit 81C is also configured to be able to open and close the lid unit 91. However, in this embodiment, the operation unit 81C is not used to open and close the lid unit 91.
  • the operation unit 81C is substantially the same as the operation unit 81A, but the operation unit 81C will be described.
  • the operation unit 81C includes a support member 810, a holding member 811, an elevating shaft 812, and a probe 813.
  • the support member 810 is fixedly provided so that the relative position with respect to the frame F does not change, and accommodates the holding member 811.
  • the support member 810 further includes a communication portion 810a that allows the switching valve 10a of the switching unit 10 to communicate with the inside of the support member 810.
  • the coffee beverage, tap water, and ground bean residues in the container body 90 are introduced into the switching valve 10a via the communication portion 810a.
  • the holding member 811 has a cylindrical space into which the protrusion 911d of the lid unit 91 or the protrusion 901c of the bottom member 901 is inserted, and includes a mechanism for detachably holding these.
  • This mechanism is, for example, a snap ring mechanism, which is engaged by a certain pressing force and released by a certain separating force.
  • the coffee beverage, tap water, and ground bean residues in the container body 90 are introduced into the switching valve 10a through the communication portion 810a and the communication hole 811a of the holding member 811.
  • the holding member 811 is also a movable member provided to be slidable up and down in the support member 810.
  • the elevating shaft 812 is provided so that its axial direction is the up-down direction.
  • the elevating shaft 812 vertically penetrates the bottom of the support member 800 in an airtight manner, and is provided to be vertically movable with respect to the support member 810.
  • the bottom of the holding member 811 is fixed to the lower end of the elevating shaft 812.
  • the holding member 811 slides up and down by the raising and lowering of the elevating shaft 812, so that the holding member 811 can be attached to and separated from the protrusions 901c and 911d.
  • a screw 812a constituting a lead screw mechanism is formed on the outer peripheral surface of the elevating shaft 812.
  • a nut 814b is screwed to the screw 812a.
  • the lower unit 8C includes a motor 814a, and the nut 814b is rotated on the spot (without moving up and down) by the driving force of the motor 814a. The rotation of the nut 814b causes the lifting shaft 812 to move up and down.
  • the elevating shaft 812 is a tubular shaft having a through hole in the center axis, and the probe 813 is inserted into this through hole slidably up and down.
  • the probe 813 penetrates the bottom of the holding member 811 in an airtight manner in the vertical direction, and is provided so as to be vertically movable with respect to the support member 810 and the holding member 811.
  • the probe 813 is an operator for opening and closing the valves 913 and 903 provided inside the convex portions 911 d and 901 c.
  • the rising of the probe 813 changes the valves 913 and 903 from the closed state to the open state.
  • the state can be changed from the open state to the closed state (by the action of a return spring (not shown)).
  • a screw 813a constituting a lead screw mechanism is formed on the outer peripheral surface of the probe 813.
  • a nut 815b is screwed to the screw 813a.
  • the lower unit 8C includes a motor 815a, and the nut 815b is provided so as to rotate on the spot (without moving up and down) by the driving force of the motor 815a.
  • the probe 813 moves up and down by rotation of the nut 815b.
  • FIG. 9 is a schematic diagram of the middle unit 8B.
  • the middle unit 8B includes a support unit 81B that supports the extraction container 9.
  • the support unit 81B includes a unit main body 81B ′ that supports the lock mechanism 821, in addition to the arm member 820 described above.
  • the lock mechanism 821 is a mechanism for keeping the lid unit 91 closed with respect to the container body 90.
  • the lock mechanism 821 includes a pair of gripping members 821a that vertically clamp the flange 911c of the lid unit 91 and the flange 90c of the container body 90.
  • the pair of gripping members 821a have a C-shaped cross section that fits by sandwiching the flange portion 911c and the flange portion 90c, and is opened and closed in the left and right directions by the driving force of the motor 822.
  • the unit 91 is hermetically locked to the container body 90.
  • the lid unit 91 does not move (the lock is not released) even if the lid unit 91 is opened by raising the holding member 801 by the elevating shaft 802. That is, the locking force of the lock mechanism 821 is set to be stronger than the force of opening the lid unit 91 using the holding member 801. Thus, it is possible to prevent the lid unit 91 from being opened with respect to the container main body 90 in the event of an abnormality.
  • each grip member 821a When the pair of grip members 821a are in the open state, as shown by broken lines in the encircled view of FIG. 9, each grip member 821a is separated from the flange portion 911c and the flange portion 90c, and the lid unit 91 and the container body 90 are separated. The lock with is released.
  • the holding member 801 When the holding member 801 is in the state of holding the lid unit 91 and the holding member 801 is raised from the lowered position to the raised position, when the pair of gripping members 821a are in the open state, the lid unit 91 is moved from the container body 90. Separated. Conversely, when the pair of gripping members 821a are in the closed state, the holding member 801 for the lid unit 91 is released, and only the holding member 801 rises.
  • the middle unit 8B also includes a mechanism for horizontally moving the arm member 820 in the front-rear direction using the motor 823 as a driving source.
  • the container main body 90 supported by the arm member 820 can be moved between the rear extraction position (state ST1) and the front bean insertion position (state ST2).
  • the bean charging position is a position where the ground beans are charged into the container main body 90, and the ground beans ground by the grinder 5B are supplied from the discharge pipe 5C into the opening 90a of the container main body 90 from which the lid unit 91 is separated.
  • the position of the discharge pipe 5C is above the container main body 90 located at the bean input position.
  • the extraction position is a position where the container body 90 can be operated by the operation unit 81A and the operation unit 81C, is a position coaxial with the probes 803 and 813, and is a position where the coffee liquid is extracted.
  • the extraction position is a position on the back side of the bean input position.
  • FIGS. 5, 7, and 8 all show the case where the container body 90 is at the extraction position.
  • the middle unit 8B also includes a mechanism for rotating the support unit 81B around a shaft 825 in the front-rear direction using the motor 824 as a drive source.
  • the posture of the container body 90 extraction container 9
  • the posture of the container body 90 can be changed from the upright posture (state ST1) in which the neck portion 90b is on the upper side to the inverted posture (state ST3) in which the neck portion 90b is on the lower side.
  • the extraction container 9 is rotating, the state where the lid unit 91 is locked to the container main body 90 by the lock mechanism 821 is maintained.
  • the extraction container 9 is turned upside down between the upright posture and the inverted posture.
  • the convex portion 911c is located at the position of the convex portion 901c in the upright posture, and the convex portion 911d is located at the position of the inverted posture.
  • the convex portion 911c is located at the position of the convex portion 911d in the upright posture. Therefore, in the inverted posture, the operation unit 81A can perform the opening / closing operation on the valve 903, and the operation unit 81C can perform the opening / closing operation on the valve 913.
  • Control device 11 of the beverage production device 1 will be described with reference to FIG.
  • FIG. 10 is a block diagram of the control device 11.
  • the control device 11 controls the whole of the beverage production device 1.
  • the control device 11 includes a processing unit 11a, a storage unit 11b, and an I / F (interface) unit 11c.
  • the processing unit 11a is a processor such as a CPU, for example.
  • the storage unit 11b is, for example, a RAM or a ROM.
  • the I / F unit 11c includes an input / output interface that inputs and outputs signals between the external device and the processing unit 11a.
  • the I / F unit 11c also includes a communication interface capable of performing data communication with the server 16 via a communication network 15 such as the Internet.
  • the server 16 can communicate with a mobile terminal 17 such as a smartphone via the communication network 15, and can receive information such as a reservation for beverage production and an impression from the mobile terminal 17 of a beverage consumer, for example. .
  • the processing unit 11a executes the program stored in the storage unit 11b, and controls the actuator group 14 based on an instruction from the information display device 12, a detection result of the sensor group 13, or an instruction from the server 16.
  • the sensor group 13 is various sensors (for example, a hot water temperature sensor, a mechanism operation position detection sensor, a pressure sensor, and the like) provided in the beverage manufacturing apparatus 1.
  • the actuator group 14 is various actuators (for example, a motor, a solenoid valve, a heater, and the like) provided in the beverage manufacturing apparatus 1.
  • FIG. 11A shows a control example related to one coffee beverage production operation.
  • the state of the beverage manufacturing apparatus 1 before the production instruction is called a standby state.
  • the state of each mechanism in the standby state is as follows.
  • the extraction device 3 is in the state of FIG.
  • the extraction container 9 is in the upright posture and is located at the extraction position.
  • the lock mechanism 821 is in a closed state, and the lid unit 91 closes the opening 90 a of the container main body 90.
  • the holding member 801 is at the lowered position and is mounted on the convex portion 911d.
  • the holding member 811 is at the raised position and is mounted on the convex portion 901c. Valves 903 and 913 are closed.
  • the switching valve 10a makes the communication part 810a of the operation unit 8C communicate with the waste tank T.
  • a pre-heat treatment is performed. This process is a process of pouring hot water into the container main body 90 and heating the container main body 90 in advance.
  • the valves 903 and 913 are opened. Thereby, the pipe L3, the extraction container 9, and the waste tank T are brought into a communicating state.
  • the electromagnetic valve 72i is opened for a predetermined time (for example, 1500 ms) and then closed. Thereby, hot water is poured from the water tank 72 into the extraction container 9. Subsequently, the solenoid valve 73 is opened for a predetermined time (for example, 500 ms) and then closed. Thereby, the air in the extraction container 9 is pressurized, and the discharge of hot water to the waste tank T is promoted.
  • a predetermined time for example, 1500 ms
  • the solenoid valve 73 is opened for a predetermined time (for example, 500 ms) and then closed.
  • a grinding process is performed.
  • the roasted coffee beans are pulverized, and the ground beans are put into the container body 90.
  • the lock mechanism 821 is opened, and the holding member 801 is raised to the raised position.
  • the lid unit 91 is held by the holding member 801 and rises together with the holding member 801.
  • the holding member 811 descends to the descending position.
  • the container body 90 is moved to the bean charging position.
  • the storage device 4 and the crushing device 5 are operated. Thereby, one cup of roasted coffee beans is supplied from the storage device 4 to the grinder 5A.
  • the roasted coffee beans are ground in two stages by the grinders 5A and 5B, and unnecessary materials are separated by the separation device 6.
  • the ground beans are put into the container body 90.
  • FIG. 11B is a flowchart of the extraction processing in S3.
  • step S11 in order to steam the ground beans in the extraction container 9, a smaller amount of hot water than one cup of hot water is poured into the extraction container 9.
  • the electromagnetic valve 72i is opened and closed for a predetermined time (for example, 500 ms).
  • a predetermined time for example, 500 ms.
  • hot water is poured from the water tank 72 into the extraction container 9.
  • a predetermined time for example, 5000 ms
  • the process of S11 ends.
  • the ground beans can be steamed.
  • carbon dioxide contained in the ground beans can be released, and the subsequent extraction effect can be enhanced.
  • the remaining amount of hot water is poured into the extraction container 9 so that one cup of hot water is stored in the extraction container 9.
  • the electromagnetic valve 72i is opened and closed for a predetermined time (for example, 7000 ms). Thereby, hot water is poured from the water tank 72 into the extraction container 9.
  • the inside of the extraction container 9 can be brought into a state of more than 100 degrees Celsius at 1 atmosphere (for example, about 110 degrees Celsius). Subsequently, the inside of the extraction container 9 is pressurized by S13.
  • the electromagnetic valve 73b is opened and closed for a predetermined time (for example, 1000 ms), and the inside of the extraction container 9 is pressurized to a pressure at which hot water does not boil (for example, about 4 atm (about 3 atm in gauge pressure)). Thereafter, the valve 903 is closed.
  • this state is maintained for a predetermined time (for example, 7000 ms), and immersion-type coffee liquid extraction is performed (S14).
  • the coffee liquor is extracted by the immersion method under high temperature and high pressure.
  • the following effects can be expected by immersion extraction under high temperature and high pressure.
  • the high temperature promotes extraction of the coffee liquor.
  • Third, by raising the temperature the viscosity of the oil contained in the ground beans is reduced, and the extraction of the oil is promoted. Thereby, a fragrant coffee beverage can be manufactured.
  • the temperature of hot water may be higher than 100 degrees Celsius, but a higher temperature is advantageous in extracting coffee liquid. On the other hand, raising the temperature of hot water generally increases costs. Therefore, the temperature of the hot water may be, for example, 105 degrees Celsius or higher, 110 degrees Celsius or higher, or 115 degrees Celsius or higher, and, for example, 130 degrees Celsius or lower, or 120 degrees Celsius or lower.
  • the pressure may be any pressure at which hot water does not boil.
  • the pressure inside the extraction container 9 is reduced.
  • the pressure in the extraction container 9 is switched to the pressure at which the hot water boils.
  • the valve 913 is opened, and the solenoid valve 73c is opened and closed for a predetermined time (for example, 1000 ms).
  • the inside of the extraction container 9 is released to the atmosphere. Thereafter, the valve 913 is closed again.
  • the pressure in the extraction container 9 is rapidly reduced to a pressure lower than the boiling point pressure, and the hot water in the extraction container 9 boils at a stretch. Hot water and ground beans in the extraction container 9 explode in the extraction container 9. Thereby, hot water can be boiled uniformly. Further, the destruction of the cell wall of the ground bean can be promoted, and the subsequent extraction of the coffee liquid can be further promoted. In addition, since the ground beans and the hot water can be stirred by the boiling, the extraction of the coffee liquid can be promoted. Thus, in this embodiment, the extraction efficiency of the coffee liquid can be improved.
  • the extraction container 9 is inverted from the upright posture to the inverted posture.
  • the holding member 801 is moved to the raised position, and the holding member 811 is moved to the lowered position.
  • the support unit 81B is rotated.
  • the holding member 801 is returned to the lowered position, and the holding member 811 is returned to the raised position.
  • the neck portion 90b and the lid unit 91 are located on the lower side.
  • step S17 a permeation type coffee liquid extraction is performed, and the coffee beverage is delivered to the cup C.
  • the switching valve 10a is switched so that the pouring section 10c communicates with the passage section 810a of the operation unit 81C. Further, both the valves 903 and 913 are opened. Further, the solenoid valve 73b is opened for a predetermined time (for example, 10,000 ms), and the inside of the extraction container 9 is set to a predetermined pressure (for example, 1.7 atm (0.7 atm in gauge pressure)).
  • the coffee beverage in which the coffee liquid is dissolved in hot water passes through the filter provided in the lid unit 91 and is sent to the cup C.
  • the filter regulates the leakage of ground bean residues. Thus, the extraction process ends.
  • the extraction efficiency of coffee liquid can be improved by using both the immersion extraction in S14 and the transmission extraction in S17.
  • the ground beans are deposited from the body 90e to the bottom 90f.
  • the ground beans are deposited from the shoulder 90d to the neck 90b.
  • the cross-sectional area of the trunk portion 90e is larger than the cross-sectional area of the neck portion 90b, and the accumulation thickness of the ground beans in the inverted posture is larger than that in the upright posture. That is, the ground beans are relatively thin and widely accumulated when the extraction container 9 is in the upright posture, and relatively thick and narrowly accumulated when the extraction container 9 is in the inverted posture.
  • the immersion extraction in S14 is performed in a state where the extraction container 9 is in the upright posture, hot water and ground beans can be brought into wide contact with each other, and the extraction efficiency of coffee liquid can be improved.
  • the hot water and the ground beans tend to partially contact.
  • the permeation extraction in S17 is performed in a state where the extraction container 9 is in an inverted posture, the hot water passes through the accumulated ground beans while contacting more ground beans. The hot water comes into contact with the ground beans more evenly, and the extraction efficiency of the coffee liquid can be further improved.
  • the discharging processing in S4 is performed.
  • processing related to cleaning of the inside of the extraction container 9 is performed.
  • the cleaning of the extraction container 9 is performed by returning the extraction container 9 from the inverted posture to the upright posture and supplying tap water (purified water) to the extraction container 9. Then, the pressure in the extraction container 9 is increased, and the water in the extraction container 9 is discharged to the waste tank T together with the residue of the ground beans.
  • One coffee beverage manufacturing process is completed. Thereafter, the same processing is repeated for each manufacturing instruction.
  • the time required for one production of a coffee beverage is, for example, about 60 to 90 seconds.
  • the beverage manufacturing device 1 includes the bean processing device 2 and the extraction device 3 as a manufacturing unit. More specifically, the bean processing device 2 includes the storage device 4 and the crushing device 5, and the extraction device 3 includes: It includes a fluid supply unit 7, a drive unit 8, an extraction container 9, and a switching unit 10 (see FIGS. 2 and 3).
  • the crushing device 5 receives one cup of roasted coffee beans from the storage device 4 and performs two-stage bean grinding by the grinders 5A and 5B. At this time, unnecessary materials such as chaff are separated from the ground beans by the separation device 6.
  • the fluid supply unit 7 pours the water into the extraction container 9
  • the driving unit 8 reverses the posture of the extraction container 9
  • the switching unit 10 switches the extraction container 9 to the cup C.
  • a beverage for one cup is provided.
  • a part of the manufacturing unit is covered by a cover unit 102 configured as a transparent cover that is a transparent unit as a whole, so that a user (for example, an administrator of the apparatus 1 or a user of a beverage) can visually recognize the apparatus from outside the apparatus 1. It is possible.
  • the plurality of canisters 40 that are a part of the storage device 4 are exposed, and other elements are substantially housed in the housing 100.
  • the entire manufacturing unit may be housed in the housing 100.
  • the cover unit 102 may be provided to cover at least a part of the manufacturing unit.
  • the cover unit 102 Since at least a part of the production unit is covered by the cover unit 102 so as to be visible from the outside of the apparatus 1, for example, when the user is an administrator of the apparatus 1, the administrator may prepare the beverage and prepare the beverage. In some cases, an operation check can be performed. If the user is a purchaser of the beverage, the purchaser may be able to wait for the completion of the production of the beverage while increasing the expectation of the beverage.
  • the extraction container 9 of the extraction device 3 is visible from the outside of the device 1 via the cover unit 102, and among several processes for producing beverages, an extraction step that is relatively interesting to the user can be observed. .
  • the drive unit 8 acts as a posture changing unit that changes the posture of the extraction container 9, and as described above, the extraction container 9 is a movable part that can be turned upside down in the manufacturing unit. Therefore, the reversing operation of the extraction container 9 is relatively easy to attract the user's interest, and the user can be entertained by making this observable by the user in some cases.
  • FIG. 12 is a schematic diagram of the liquid supply amount adjusting device 720.
  • FIG. 13 shows a cross-sectional view taken along line IV-IV of FIG. 12 and a cross-sectional view of another example (configuration example EX31).
  • the liquid supply amount adjusting device 720 is a tank that stores hot water (water) that constitutes a coffee beverage, and is a device that has a function of sending a fixed amount of hot water. Thereby, it is possible to sequentially send out hot water necessary for one cup of coffee beverage, and it is also possible to change the amount of hot water at that time.
  • components having the same functions as the components related to the water tank 72 are denoted by the same reference numerals.
  • the liquid sending amount adjusting device 720 has a tank 720a for storing hot water.
  • the outer wall of the tank 720a includes a peripheral wall 721, an upper wall 723 joined to an upper end of the peripheral wall 721, and a bottom wall 724 joined to a lower end of the peripheral wall 721.
  • a partition wall 722 is provided in the tank 720a, and the internal space is partitioned by the partition wall 722 into an outer cylindrical space 725 and an inner cylindrical space 726A.
  • the partition wall 722 is a cylindrical wall concentrically arranged with the peripheral wall 721, but the partition wall 722 may be eccentric with respect to the peripheral wall 721 as shown in a configuration example EX31 of FIG. .
  • Space 725 constitutes a storage unit for storing hot water.
  • the space 725 is also called a storage unit 725.
  • a movable member 727c is arranged above the space 726A, and the space 726 below the movable member 727c forms a storage unit for storing hot water.
  • the space 726 is also called a storage unit 726.
  • the storage section 725 is provided with a heater 72a for heating the water in the storage section 725 and a temperature sensor 72b for measuring the temperature of the water.
  • the heater 72a maintains the temperature of the accumulated hot water at a predetermined temperature (here, 120 degrees Celsius) based on the detection result of the temperature sensor 72b.
  • the heater 72a is turned on when, for example, the temperature of hot water is 118 degrees Celsius, and is turned off when the temperature is 120 degrees Celsius.
  • the liquid supply amount adjusting device 720 includes a sensor (not shown; for example, a sensor corresponding to the pressure sensor 72g in FIG. 3) for detecting the atmospheric pressure in the storage section 725, and the electromagnetic valve 72f includes a pressure regulating valve 72e (see FIG. 3). ) Is switched between supply and cutoff of the pressure adjusted in the storage section 725.
  • the solenoid valve 72f is controlled to open and close so that the pressure in the storage unit 725 is maintained at 3 atm except when tap water (purified water) is supplied to the storage unit 725.
  • a portion of the upper wall 723 that defines the storage section 725 is connected to a pipe that connects the storage section 725 to the atmosphere, and is provided with a solenoid valve 72h.
  • the solenoid valve 72h When supplying tap water to the storage section 725, the pressure of the storage section 725 is reduced to less than 2.5 atm by the solenoid valve 72h so that tap water is smoothly supplied to the storage section 725 by the water pressure of the tap water.
  • the electromagnetic valve 72h switches whether or not to release the inside of the water tank 72 to the atmosphere, and releases the inside of the storage unit 725 to the atmosphere when the pressure is reduced.
  • the solenoid valve 72h releases the storage unit 725 to the atmosphere and maintains the storage unit 725 at 3 atm when the air pressure in the storage unit 725 exceeds 3 atm other than when tap water is supplied to the storage unit 725. .
  • a pipe L2 for supplying tap water to the storage unit 725 is connected to a portion of the bottom wall 724 that defines the storage unit 725, and a solenoid valve 72d is provided here.
  • the solenoid valve 72d is controlled to open and close based on a detection result of a water level sensor 72c described later, and controls the water level of hot water in the storage unit 725.
  • a portion of the bottom wall 724 that defines the storage portion 725 is connected to a pipe L2 'for discharging hot water from the storage portion 725, and is provided with an electromagnetic valve 72d'.
  • the solenoid valve 72d ' is opened when the hot water in the storage section 725 is discarded, and the hot water in the storage section 725 is discharged to the pipe L2'.
  • the storage section 726 is a space whose volume can be changed by the movement of the movable member 727c. Hot water is supplied to the storage unit 726 from the storage unit 725 via a pipe 728a, an electromagnetic valve 728, and a pipe 728b.
  • the pipe 728 a connects between the portion of the bottom wall 724 that defines the storage section 725 and the solenoid valve 728.
  • the pipe 728 b connects between the portion of the bottom wall 724 that defines the storage section 726 and the solenoid valve 728.
  • the electromagnetic valve 728 is a three-way valve, and can perform switching between communication and disconnection between the pipe 728b and the pipe 728a and switching between communication and disconnection between the pipe 728b and the pipe 728c. .
  • the solenoid valve 728 can also shut off any of the pipes.
  • the pipe 728c is a pipe for sending out hot water in the storage unit 726 to the extraction container 9.
  • the solenoid valve 728 shuts off the pipe 728b and the pipe 728c when the pipe 728b and the pipe 728a communicate with each other. Conversely, when the pipe 728b and the pipe 728c communicate with each other, the pipe 728b and the pipe 728a are shut off.
  • the arrow indicated by the solenoid valve 728 in the figure indicates the operation state of the solenoid valve 728. In the case of the example of FIG. 12, the pipe 728b and the pipe 728c are connected, and the pipe 728b and the pipe 728a are shut off. The state is shown.
  • the electromagnetic valve 728 is configured to be a three-way valve, and one electromagnetic valve 728 is used to switch between them.
  • a configuration is also adopted in which the pipe 728b is divided into two, and a valve that switches between communication and blocking between the one pipe 728b and the pipe 728a and a valve that switches communication and blocking between the other pipe 728b and the pipe 728c are employed. It is possible.
  • the liquid supply amount adjusting device 720 includes a drive unit 727.
  • the drive unit 727 is controlled in accordance with the amount of hot water sent from the storage unit 726, and changes the volume of the storage unit 726. The required amount of hot water for one cup varies depending on the size of the coffee cup.
  • the drive unit 727 adjusts the volume of the storage unit 726 so that an appropriate amount of hot water is sent from the storage unit 726 according to the size of the coffee cup and the like.
  • the drive unit 727 is a mechanism that changes the volume of the storage unit 726 by moving the movable member 727c up and down.
  • the movable member 727c is a piston-shaped member that is inserted into the space 726A and is configured to slide vertically, and the bottom surface 727d forms an upper wall of the storage unit 726.
  • the movable member 727c may be called a piston unit or the like, and the space 726A may be called a cylinder unit or the like.
  • the volume of the storage section 726 changes.
  • the volume of the storage part 726 is not changed by moving the position of the upper wall body as in this example, but is changed by moving the position of the lower or side wall body. Is also possible.
  • the movable member 727c includes a sealing member (not shown) that forms a seal with the inner surface of the partition wall 722, and slides the inner surface of the partition wall 722 in a liquid-tight manner.
  • a groove 727e extending in the vertical direction is formed on the peripheral surface of the movable member 727c, and the groove 727e has a gap with the inner surface of the partition wall 722.
  • the groove 727e is formed so as to communicate with an opening 722a penetrating the partition wall 722 in the thickness direction.
  • the opening 722a is formed at a position above the highest water level of the hot water in the storage portion 725 (the position of a sensor 731b described later), and is an air communication portion that allows the storage portion 725 to communicate with the space 726A. Air is communicated between the storage section 725 and the storage section 726 through the opening 722a and the groove 727e, and the air pressure in these spaces becomes the same.
  • a passage communicating with the atmosphere may be separately provided.
  • the drive unit 727 includes a motor 727a supported on the upper wall 723 as a drive source, and includes a screw shaft 727b as a moving mechanism for moving the movable member 727c.
  • the screw shaft 727b extends vertically and rotates by the driving force of the motor 727a.
  • the movable member 727c has a screw hole 727f opened on the upper surface thereof, and the screw shaft 727b is engaged with the screw hole 727f.
  • the movable member 727c is provided with a detent (not shown), and moves in a vertical direction by rotation of the screw shaft 727b.
  • the detent may be, for example, a concave portion and a convex portion which are provided on the inner surface of the partition wall 722 and the peripheral surface of the movable member 727c and extend in the up-down direction.
  • the moving mechanism for moving the movable member 727c a screw mechanism including the screw shaft 727b and the screw hole 727f is used, but the present invention is not limited to this, and another mechanism such as a rack-pinion mechanism can be adopted.
  • the water level sensor 72c is a measurement unit that measures the water level of the hot water in the storage unit 725.
  • the water level sensor 72c includes a vertically extending hollow cylindrical storage portion 729, a float 730 provided in the storage portion 729, a lower sensor 731a for detecting the float 730, and an upper sensor 731b.
  • the storage section 729 communicates with the storage section 725 at a communication section 729a below the sensor 731a, and communicates with the storage section 725 at a communication section 729b above the sensor 731b.
  • the hot water in the storage section 725 flows into the storage section 729 via the communication section 729a.
  • the communication part 729b is an air communication part that connects the storage part 725 and the storage part 729, and air is communicated between the storage part 725 and the storage part 729 via the communication part 729b. Therefore, the water level of the hot water in storage section 729 is equal to the water level of the hot water in storage section 725.
  • the storage section 729 is formed of a transparent member such as glass or acrylic.
  • the water level of the hot water in the storage unit 729 can be visually recognized from the outside, and as a result, the user can check the water level of the hot water in the storage unit 725.
  • a transmission part is provided in a part of the peripheral wall (721) of the storage part 725 so that the water level can be visually recognized.
  • the float 730 may be of any type as long as it floats in hot water in the storage section 729.
  • the sensors 731a and 731b are, for example, optical sensors (photo interrupters), and detect the float 730 from outside the storage unit 729.
  • the electromagnetic valve 72d is opened to supply water to the storage section 725. That is, the sensor 731a monitors the lower limit of the water level of the hot water in the storage unit 725.
  • the lower limit of the water level is set at a position higher than that of the heater 72a, and it is possible to prevent empty heating by the heater 72a.
  • the electromagnetic valve 72d is closed to stop the supply of water to the storage section 725. That is, the sensor 731b monitors the upper limit of the water level of the hot water in the storage unit 725.
  • a configuration equivalent to the water level sensor 72c can be constructed inside the storage unit 725. However, by constructing the water level sensor 72c outside the storage unit 725 as in this example, it is easy to check the water level of the storage unit 725 from outside.
  • the volume of the storage section 726 is adjusted by the drive unit 727 according to the cup size and the like.
  • State ST61 shows this state.
  • the movable member 727c descends, and the volume of the storage section 726 is set to a smaller volume than the example of FIG.
  • the solenoid valve 728 communicates the pipe 728b and the pipe 728c, and hot water is not supplied from the storage section 725 to the storage section 726.
  • hot water is supplied from the storage unit 725 to the storage unit 726 until the storage unit 726 is full.
  • the state ST62 indicates a state where the storage unit 726 is full. Hot water also enters the groove 727c, but the groove 727c needs only a volume enough to secure air communication, and can be minimized.
  • the heater 72a is not provided in the storage unit 726, but since the storage unit 726 is surrounded by the storage unit 725, the heat retaining performance of the stored hot water can be ensured.
  • the volume of the storage section 726 may be changed by the drive unit 727.
  • Hot water can be supplied from the storage unit 725 to the storage unit 726 by other methods, but in this example, hot water is supplied in a relatively simple configuration by using the head difference between the storage unit 725 and the storage unit 726. Can be supplied.
  • the hot water stored in the storage unit 726 is sent out.
  • state ST63 by connecting the pipe 728b and the pipe 728c with each other by the electromagnetic valve 728, hot water can be sent from the pipe 728c to the extraction container 9 at its own weight or the pressure of the storage unit 726.
  • the operating state of the solenoid valve 728 is shut off for all the pipes, so that the hot water in the storage section 726 can be supplied stepwise.
  • the steaming step S11 in FIG. 11 (B)
  • the entire amount of hot water stored in the storage unit 726 is sent out.
  • the transmission confirmation of the entire amount can be performed by the opening time of the electromagnetic valve 728 (communication time between the pipe 728b and the pipe 728c).
  • the control valve 72d may be opened to supply water corresponding to the amount to the storage unit 725.
  • the amount of hot water to be sent can be adjusted.
  • control for opening and closing the valve based on the detection result using a flow rate sensor is used for adjusting the amount of liquid to be delivered.
  • a corresponding flow sensor may not be commercially available or may be expensive.
  • the amount of hot water to be sent can be adjusted without the need for a flow rate sensor.
  • Example of operation control using liquid supply amount adjusting device By using the liquid sending amount adjusting device 720, for example, a part of the manufacturing process can be changed to further improve the quality of the beverage provided by the beverage manufacturing device 1.
  • the processing unit 11a see FIG. 10
  • FIG. 12 For the description omitted below, refer to the above-described steps in FIGS. 11A and 11B and the operation contents of the liquid supply amount adjusting device 720 in FIGS. 12 to 14.
  • FIG. 15 shows a control example relating to one coffee beverage production operation.
  • the pre-heat treatment S1 is divided into at least two heating steps S101 and S102 (referred to as S1 'for distinction from S1 in FIG. 11A).
  • Step S101 is a process of pouring hot water into the extraction container 9 (the container main body 90) and heating the extraction container 9 in advance.
  • the solenoid valve 728 is controlled to make the pipe 728a communicate with the pipe 728b, and a small amount of hot water is moved from the storage section 725 to the storage section 726.
  • the solenoid valve 728 is controlled to make the pipe 728b communicate with the pipe 728c, and the hot water in the storage unit 726 is sent out to the extraction container 9 via the pipe L3.
  • the inside of the extraction container 9 is pressurized by controlling the electromagnetic valve 73, and the hot water in the extraction container 9 is discharged to the waste tank T.
  • S102 is a process of supplying the steam generated in the storage units 725 and 726 into the container main body 90 and heating the extraction container 9.
  • This steam can be generated by depressurizing the inside of the storage units 725 and 726 and boiling the hot water in the storage units 725 and 726, and can be realized by the same procedure as in S15 (see FIG. 11B).
  • the solenoid valve 728 is controlled to shut off the pipe 728b and the pipe 728c.
  • the pipe L3 that functions as a connection part that connects the storage units 725 and 726 and the extraction container 9 and that forms a flow path therebetween is also heated together with the extraction container 9 in S102. . Thus, when the liquid passes through the pipe L3, the liquid does not cool down.
  • the extraction container 9 has the valves 903 and 913, which are hot water as a liquid used for the extraction, a beverage obtained by the extraction (a coffee liquid in this example), or S102. Acts as an inlet or outlet for the steam used to heat the air.
  • the steam flows into the extraction container 9 from the valve 913 and flows out of the extraction container 9 from the valve 903.
  • the valve 903 is opened, so that when the vapor is liquefied in the extraction container 9 and becomes a liquid, the liquid is discharged. It is possible to flow out of the extraction container 9 from the valve 903 without staying inside for a long time.
  • the taste, flavor, and the like of the beverage are not unintentionally diluted, which is advantageous in improving the quality of the beverage. is there.
  • both the valves 903 and 913 may be closed and the extraction container 9 may be vibrated.
  • Generation of vibrations in the extraction container 9 can be realized by the motors 823 and / or 824 of the middle unit 8B (see FIG. 9).
  • the heating of the extraction container 9 using steam may be performed before S101. That is, the execution order of S101 and S102 may be reversed, and S102 may be performed twice before and after S101. Performing S102 before S101 may make it easier to remove residues generated during previous or previous extraction in S101.
  • the main pouring step S12 is divided into at least two pouring steps S121 and S122.
  • S121 which is the first pouring is performed after S11 and before S13.
  • S13 to S16 are performed in the same procedure as in FIG.
  • the ground beans to be extracted are deposited in the extraction container 9 in the upright posture with a relatively small deposition thickness, and the ground beans are immersed in the hot water supplied in S121. .
  • the hot water in the extraction container 9 is boiled, and in S16, the extraction container 9 is turned over to be in an inverted posture, and then after S17 / S17, the second pouring, S122, is performed.
  • S122 is shown to be performed after S17, but preferably, S122 is performed substantially simultaneously with S17 after the start of S17.
  • S17 may be performed substantially simultaneously with S122 after the start of S122. That is, S122 and S17 may be performed at least partially in parallel, and may be combined into one process K such as, for example, a pouring and sending process.
  • the extraction container 9 when the extraction container 9 is in the upright posture, the ground beans are deposited from the body 90e to the bottom portion 90f, whereas when the extraction container 9 is in the inverted posture, the ground beans are moved to the shoulder 90d. From the top to the neck 90b. That is, the extraction container 9 includes a thick portion extending from the body portion 90e to the bottom portion 90f and a thin portion extending from the shoulder portion 90d to the neck portion 90b, and the ground beans are deposited on the thick portion in the upright posture, In the inverted posture, it accumulates on the thin part.
  • the hot water in the extraction container 9 passes through the thicker beans that have been deposited thicker than in the upright posture, and is thus separated from the ground beans. Because of the uniform contact, it is possible to realize high efficiency of the transmission extraction.
  • S122 which is the second pouring, is performed together with S17, the extraction container 9 sends out the drinking liquid obtained by the immersion-type extraction with the hot water received in S121, and additionally supplies hot water in S122. Will receive.
  • the hot water additionally flowing into the extraction container 9 in S122 is not substantially used for the immersion extraction but is mainly used for the permeation extraction. According to such an extraction mode, it is possible to effectively impart a unique taste of the permeation extraction to the beverage, and it is possible to improve the quality of the beverage.
  • the amount of pouring in S121 and the amount of pouring in S122 may be set or changed by a user, for example, that is, the ratio between immersion extraction and transmission extraction may be adjustable. As a result, in some cases, it is possible to manufacture a beverage with a quality according to the user's preference.
  • FIGS. 16 (a) to 16 (h) and FIGS. 17 (i) to 17 (ologie) are schematic diagrams for explaining the control mode of the liquid supply amount adjusting device 720 corresponding to each step of FIG. 15 described above.
  • FIG. In order to facilitate understanding, in the following description, a simple model of the liquid supply amount adjusting device 720 will be used, and the solenoid valve 728, which is a three-way valve, is a valve that switches between communication and shutoff between the pipe 728a and the pipe 728b. 7281 and a valve 7282 that switches between communication and disconnection between the pipe 728b and the pipe 728c.
  • FIG. 16 (a) shows an initial state of the liquid-feeding-amount adjusting device 720, and the beverage production device 1 is waiting for a beverage production start instruction.
  • the initial state as schematically shown in the figure, both valves 7281 and 7282 are closed.
  • FIGS. 16 (b) to 16 (c) show aspects of the liquid feed amount adjusting device 720 corresponding to the above S101 (heating treatment of the extraction container 9 using a small amount of hot water).
  • the valve 7281 is opened, and a small amount of hot water is moved from the storage section 725 to the storage section 726 as shown by the dashed arrow.
  • the valve 7282 is opened, and the hot water in the storage section 726 is supplied to the extraction container 9 as shown by the dashed arrow. Thereby, the inside of the extraction container 9 and the pipes L2 to L3 are heated.
  • FIGS. 16 (d) to 16 (e) show aspects of the liquid-feed amount adjusting device 720 corresponding to the above S102 (heat treatment of the extraction container 9 using steam).
  • the inside of the storage units 725 and 726 is depressurized to boil the hot water in the storage units 725 and 726, thereby generating steam in the storage units 725 and 726. Since the valve 7282 is in the open state, the generated steam is supplied to the extraction container 9 via the pipe 728c as shown by a dashed arrow.
  • FIG. 16D the inside of the storage units 725 and 726 is depressurized to boil the hot water in the storage units 725 and 726, thereby generating steam in the storage units 725 and 726. Since the valve 7282 is in the open state, the generated steam is supplied to the extraction container 9 via the pipe 728c as shown by a dashed arrow.
  • FIG. 16D the inside of the storage units 725 and 726 is depressurized to boil the hot water in the storage units 725 and
  • FIGS. 16 (f) to 16 (h) show aspects of the liquid feeding amount adjusting device 720 corresponding to a preparation step for executing the extraction processing S3 '.
  • the valve 7281 is opened, and the storage section One cup of hot water (for example, about 180 cc) is moved from 725 to storage section 726. After the movement of the hot water from the storage section 725 to the storage section 726 is completed, the valve 7281 is closed in the step of FIG.
  • the amount for one cup may be set or selected in advance by the user, may be determined based on the size of the cup placed on the placement unit 110, or may be a fixed value. Is also good.
  • the grinding process S2 may be performed in parallel between the steps of FIG. 16F to FIG. 16H, thereby shortening the time until the production of the beverage is completed. It can be shortened.
  • FIG. 17 (i) to FIG. 17 (j) show aspects of the liquid sending amount adjusting device 720 corresponding to the steaming pouring S11.
  • the valve 7282 is opened in the step of FIG. 17 (i), and after a predetermined time has elapsed, the valve 7282 is closed in the step of FIG. 17 (j).
  • a part (for example, about 30 cc) of the hot water stored in the storage section 726 flows into the extraction container 9 for steaming in S11, as shown by the dashed arrow.
  • FIG. 17 (k) to FIG. 17 (l) show aspects of the liquid delivery amount adjusting device 720 corresponding to the first main pouring pouring step S121.
  • the valve 7282 is opened in the step of FIG. 17 (k), and after a predetermined time has elapsed, the valve 7282 is closed in the step of FIG. 17 (l). Thereby, a part (for example, about 40 cc) of the remaining hot water in the storage section 726 flows into the extraction container 9 as shown by the dashed arrow.
  • S13 to S17 are performed after the process of FIG. Although details will be described later, in S13 of the present example, pouring (for example, about 30 cc) is performed together with pressurization in the extraction container 9.
  • FIG. 17 (m) shows a mode of the liquid-feeding-amount adjusting device 720 corresponding to the second-time main pouring pouring S122.
  • the remaining hot water for example, about 80 cc
  • the storage section 726 additionally flows into the extraction container 9 as shown by the dashed arrow.
  • S122 is performed substantially at the same time as S17, and the hot water flowing into the extraction container 9 is not substantially used for the immersion extraction but is mainly used for the permeation extraction.
  • S17 is completed when substantially all of the beverage has been delivered from the extraction container 9 to the cup.
  • the steam in the storage units 725 and 726 can be generated in the same procedure as in S102 (steps in FIGS. 16D to 16E).
  • steam is generated in the storage units 725 and 726 by depressurizing the inside of the storage units 725 and 726 and boiling the hot water, and the steam is sent to the extraction container 9 via the pipe 728c. Supply.
  • the hot water in the storage units 725 and 726 is appropriately stirred, and the heater 72a can be driven as necessary. Thereafter, in the step of FIG. 17 (changing), the valve 7282 is closed to stop the supply of the steam.
  • the inside of the extraction container 9 can be adjusted to, for example, about 1.6 to 2 atm.
  • FIG. 18 is a diagram for explaining a mode of a change in the atmospheric pressure in the extraction container 9 at the time of the extraction process S3 '.
  • the horizontal axis indicates the time axis, and indicates the periods T1 to T11 and also shows the steps (S11 and the like) corresponding to the periods T1 to T11.
  • the vertical axis indicates the atmospheric pressure P in the extraction container 9 in each of the periods T1 to T11.
  • Period T1 to T2 is a period corresponding to pouring S11 for steaming.
  • the inside of the extraction container 9 is pressurized to about 1.8 atm, and hot water for steaming (about 30 cc) flows into the extraction container 9.
  • the timing of the flow of hot water into the extraction container 9 may be any within the period T1, but may be preset or selected by the user, or may be changed depending on the type of beverage.
  • the ground beans are steamed with the hot water. This period (about 15 seconds) is referred to as a period T2.
  • the period T3 is a period corresponding to the first pouring S121.
  • the inside of the extraction container 9 is pressurized to 3 atm, and hot water (about 40 cc) for main extraction flows into the extraction container 9 as S121.
  • the period T4 is a period corresponding to the pressurization S13 in the extraction container 9.
  • the inside of the extraction container 9 is pressurized to 5 atm and hot water (about 30 cc) flows into the extraction container 9.
  • the amount of pouring can be adjusted between the periods T3 and T4, and for example, pouring of about 70 cc may be completed in the period T3.
  • the timing between the periods T3 and T4 may be defined as an inflection point of the atmospheric pressure P.
  • Period T5 is a period corresponding to immersion extraction S14. After the pressure in the extraction container 9 reaches 5 atm, the state is maintained. This period (about one second) is referred to as a period T5. Thereby, a coffee liquid as a beverage is extracted from the ground beans to be extracted.
  • Periods T6 to T8 are periods corresponding to the reduced pressure S15 in the extraction container 9.
  • the pressure reduction is performed in two stages. In the period T6, first, the pressure inside the extraction container 9 is reduced from 5 atm to 1.5 atm in a relatively short time (rapid decompression), and then, the process stands by for a predetermined period (about 3 seconds). Next, in the period T7, the pressure inside the extraction container 9 is reduced to 1 atm, and then the process stands by for a predetermined period (about 1 second).
  • the liquid in the extraction container 9 is boiled and stirred by the reduced pressure S15.
  • a part of the liquid in the extraction container 9 is boiled and stirred by the first stage of the pressure reduction in the period T6, and then, the extraction container is reduced by the second stage of the period T7.
  • Other parts of the liquid in 9 can also be boiled and stirred. Therefore, for example, the entire liquid in the extraction container 9 can be appropriately agitated, which may be advantageous when, for example, the extracted beverage liquid has unevenness in concentration, composition, or the like.
  • the inside of the extraction container 9 is returned to 1.5 atm to stabilize the boiling, and a liquid (for example, about 5 cc) that can remain in the flow path (the pipes L2 and L3) is pushed into the extraction container 9.
  • the period T9 is the inversion S16 of the extraction container 9 and the subsequent waiting period (about 2 seconds). Note that the start timing of the period T9 corresponds to the timing at which the inversion S16 is executed.
  • the ground beans to be extracted are deposited with a relatively large deposition thickness in the lower part of the extraction container 9.
  • the pressure inside the extraction container 9 is reduced to 1 atm.
  • the period T10 to T11 is a period corresponding to the permeation extraction S17, whereby the beverage is sent from the extraction container 9 to the cup.
  • the second pouring S122 is performed almost simultaneously with S17, and the hot water (about 80 cc) additionally flowing into the extraction container 9 is mainly used for the permeation extraction.
  • the pressure in the extraction container 9 is increased to 1.6 atm after, for example, S122 in the period T10, and the pressure in the extraction container 9 is increased to 2 atm in the subsequent period T11 to promote the delivery of the beverage.
  • the delivery of the beverage is promoted by using the steam of the storage units 725 and 726.
  • the delivery of the beverage is promoted by using the air pressure from the compressor 70. This makes it possible to provide the entire beverage (including the liquid in the flow path) to be delivered to the cup appropriately and in a relatively short time.
  • FIG. 19 is a waveform in which the amount of hot water in the extraction container 9 (the state of change in the amount of hot water) that changes with time is added by a broken line to FIG. In this example, a total of about 185 cc of beverage will be provided.
  • Period T1 Pouring process for steaming
  • Period T2 steaming process
  • Period T3 First pouring step
  • Period T4 pressurizing step
  • Period T5 high pressure immersion step
  • Period T6 rapid decompression step after high-pressure immersion
  • Period T7 rapid decompression step after the standby state
  • Period T8 a standby step of waiting for the liquid remaining in the flow path to flow into the extraction container 9
  • Period T9 Container posture changing step (container reversing step), and A standby step of waiting for the completion of the deposition of the extraction target in the extraction container 9
  • Period T10 Second pouring step, Beverage delivery process (first half), or Beverage delivery promotion process using steam
  • Period T10 Second pouring step, Beverage delivery process (first half), or Beverage delivery promotion process using steam
  • FIG. 19 shows the target values (or set values) of the air pressure and the amount of hot water in the extraction container 9 that change with the passage of time, and how the actual values change. , May be additionally plotted on the information display device 12 (see FIG. 1 and the like).
  • the user when the user is a beverage purchaser or the like, it may be possible to make the user wait without getting bored.
  • the user is an administrator of the device 1 or the like, the user may be able to confirm whether or not the production of the beverage by the device 1 is being appropriately performed.
  • FIG. 20 shows that, as information that can be displayed on the information display device 12 during the production of the beverage, the actual values of the air pressure and the amount of hot water in the extraction container 9 are superimposed on the target value over time (in real time).
  • the plot is shown. That is, FIG. 20 is obtained by adding a waveform indicating a state of changes in the actual values of the atmospheric pressure and the amount of hot water in the extraction container 9 to FIG. These actual values can be measured as actual measured values by a pressure sensor and a temperature sensor, respectively.
  • the solid line shows the manner of change of the target value of the air pressure in the extraction container 9 when extracting one cup of beverage
  • the dashed line shows the manner of change of the measured value of the air pressure in the extraction container 9.
  • the broken line indicates the manner of change of the target value of the amount of hot water in the extraction container 9, and the two-dot chain line indicates the manner of change of the measured value of the amount of hot water in the extraction container 9.
  • the process at the present time is in the middle of the period T6 (S15), and the measured values of the air pressure and the amount of hot water in the extraction container 9 are plotted from the period T1 to the time (in the middle of the period T6).
  • the measured value of the air pressure in the extraction container 9 at this time is 1.2 atm
  • the measured value of the amount of hot water is 100 cc.
  • the measured values are continuously plotted in the subsequent steps. According to such a display mode, when the actual measurement value does not reach the target value or when the actual measurement value greatly deviates from the target value, the user can generate a leak in the flow path and form the flow path. It is possible to quickly respond to troubles of each element (piping, valve, etc.).
  • FIG. 20 illustrates an example in which the target values of the air pressure and the amount of hot water in the extraction container 9 and the state of the change of the actually measured values are shown on the information display device 12, but a part of them is shown in the information display device. 12 may be shown.
  • the state of change may be shown only for the target value and the actual measurement value of the atmospheric pressure, or the state of change may be shown only for the target value and the actual measurement value of the amount of hot water.
  • the calculation result of the target value and the actual measurement value (for example, a state of a change in the deviation amount thereof) may be indicated.
  • the manner in which the target values of the atmospheric pressure and the amount of hot water in the extraction container 9 are changed is prepared in advance as a plurality of patterns, and the user can select a desired one from among them.
  • the information indicating the plurality of patterns may be stored in the storage unit 11b (see FIG. 10) in advance, or may be acquired from the server 16 via the communication network 15.
  • the selection by the user can be realized by the information display device 12 which is a touch panel display.
  • the change of the target value and the measured value of the air pressure and the amount of hot water in the extraction container 9 is displayed on the information display device 12 over the entire period T1 to T11. May be stored in the storage unit 11b, for example. Therefore, the user can display the information again by performing a predetermined operation via the information display device 12 as necessary. Thereby, the user can also confirm the change of the target value and the measured value at the time of beverage production performed in the past, for example.
  • the periods T1 to T11 are schematically illustrated as having the same length as each other. However, these periods are provided on the actual information display device 12 at intervals corresponding to the actual time length. Should be displayed as.
  • the steam generated in the storage units 725 and 726 capable of storing the high-temperature liquid (hot water) in the liquid transfer amount control device 720 causes the extraction container 9 Perform heating.
  • the entire extraction container 9 can be uniformly heated.
  • the subsequent permeation-type extraction S17 it is possible to perform a uniform extraction of a beverage liquid (coffee liquid) at a desired temperature.
  • the quality of the beverage can be improved.
  • ground beans to be extracted are deposited in the extraction container 9 in the upright posture and immersed in liquid (hot water).
  • This liquid flows into the extraction container 9 in S121, which is the first pouring.
  • the extraction container 9 is turned upside down to increase the thickness of the ground beans (see S16), and the beverage is sent from the extraction container 9 in this inverted posture to the cup via the pouring unit 10c (see S17).
  • the remaining liquid (hot water) additionally flows into the extraction container 9 being sent out in S122, which is the second pouring.
  • the additionally introduced liquid is mainly used for permeation extraction, and according to such an extraction mode, for example, it is possible to impart a unique taste to permeation extraction to a beverage.
  • the ratio between the immersion extraction and the transmission extraction can be adjusted, and in some cases, the range of expressible tastes and flavors can be increased. As a result, it is possible to improve the quality of the beverage.
  • the present invention is not limited to the above-described several embodiments and examples, and these contents can be combined with each other without departing from the gist of the present invention. May be changed. Further, individual terms described in this specification are merely used for describing the present invention, and it is needless to say that the present invention is not limited to the strict meaning of the terms. It may also include its equivalents. For example, expressions such as “apparatus” and “part” may be paraphrased as “unit”, “module”, and the like.
  • coffee beverages are exclusively used, but various beverages such as teas such as Japanese tea and black tea, soups, and soup can also be used.
  • coffee beans, green coffee beans, ground coffee beans, roasted coffee beans, ground coffee beans, unroasted coffee beans, and unroasted coffee beans can be extracted.
  • Beans, powdered coffee beans, instant coffee, coffee in a pod, and the like have been exemplified, coffee beverages and the like have been illustrated as beverages, and coffee liquid has been illustrated as a beverage liquid, but is not limited thereto.
  • tea leaves such as Japanese tea, black tea, and oolong tea, ground tea leaves, vegetables, crushed vegetables, fruits, crushed fruits, cereals, crushed grains, mushrooms such as shiitake mushrooms, and mushrooms such as shiitake mushrooms Mashed, dried mushrooms such as shiitake mushrooms, heated and dried mushrooms such as shiitake mushrooms, crushed fish such as bonito, crushed fish such as bonito, bonito Heated and dried fish such as bonito, dried and dried fish such as bonito, crushed seaweed such as konbu, crushed seaweed such as konbu, and heated seaweed such as konbu After dried, dried seaweed such as konbu, dried and dried meat, such as cows, pigs, birds, etc., dried meat after heating, etc.
  • Beverages may be extracted materials such as crushed materials obtained by heating and drying bones and the like, and beverages such as Japanese tea, black tea, oolong tea, vegetable juice, fruit juice, juice, dashi, soup, etc.
  • beverages such as Japanese tea, black tea, oolong tea, vegetable juice, fruit juice, juice, dashi, soup, etc.
  • any extract such as Japanese tea extract, black tea extract, oolong tea extract, vegetable extract, fruit extract, mushroom extract, fish extract, meat extract, bone extract, etc. may be used.
  • water, tap water, purified water, hot water there is a place to be described as washing water, for example, replace the water with hot water, or replace any of the hot water may be replaced with water.
  • the extraction target for example, ground coffee beans
  • the extraction target for example, ground coffee beans
  • cold water or simply water
  • It may be replaced with the description of putting in the extraction container 9, and in this case, it may be considered as a method for extracting cold coffee or the like or a beverage production device.
  • a beverage manufacturing apparatus for example, 1) for manufacturing a beverage
  • a storage unit for example, 720, 725, 726) capable of storing a high-temperature liquid
  • An extraction container eg, 9) in which a liquid from the storage unit and an extraction target (eg, ground beans) are stored, and a beverage is extracted from the extraction target;
  • the heating of the extraction container is performed by the steam generated in the storage unit (for example, S102, the step of FIG. 16D),
  • a beverage production device characterized by the fact that This makes it possible to uniformly heat the entire extraction container. As a result, it is possible to improve the quality of the beverage.
  • a beverage production device characterized by the fact that by lowering the air pressure in the storage section and boiling the liquid in the storage section, the liquid can be stirred and the temperature can be made uniform. In addition, the heating can be appropriately performed using the steam generated at that time.
  • connection unit for example, L3, 728c for connecting the storage unit and the extraction container, When the heating of the extraction container by the steam is performed, heating of the connection portion is also performed.
  • a beverage production device characterized by the fact that Accordingly, the connection portion is also heated, so that the liquid does not cool when the liquid passes through the connection portion.
  • the second heating is performed by flowing the high-temperature liquid in the storage section to the connection section and the extraction container (for example, S101, the step of FIG. 16C).
  • a beverage production device characterized by the fact that This makes it possible to uniformly heat the entire extraction container by performing the second heating (S101) before the first heating (S102) using steam.
  • by performing the second heating it may be possible to wash away residues (liquid residue and the like) in the flow channel at the time of the previous or past extraction.
  • the extraction container is provided with an inlet (for example, 903, 913) and an openable / closable outlet (for example, 903, 913), Said liquid is injected from said inlet;
  • the drinking liquid flows out of the outlet,
  • the steam enters from the inlet and exits from the outlet;
  • the outlet is open when the steam flows in from the inlet,
  • a beverage production device characterized by the fact that Thus, when the vapor is liquefied to become a liquid, the liquid can flow out of the outlet without staying in the extraction container for a long time. Therefore, for example, it is possible to prevent the beverage to be manufactured from being unintentionally diluted.
  • the said extraction container is provided with the inlet and outlet (for example, 903, 913) which can be opened and closed, respectively, Said liquid is injected from said inlet;
  • the drinking liquid flows out of the outlet,
  • the steam enters from the inlet and exits from the outlet;
  • the extraction container is vibrated in a state where the inlet and the outlet of the extraction container are closed,
  • a beverage production device characterized by the fact that As a result, the vapor is uniformly spread in the extraction container, and the entire extraction container can be uniformly heated.
  • a storage portion capable of storing a high-temperature liquid, and an extraction container (for storing a liquid and an extraction target (for example, ground beans) from the storage portion and extracting a beverage from the extraction target)
  • an extraction container for storing a liquid and an extraction target (for example, ground beans) from the storage portion and extracting a beverage from the extraction target)
  • a control method of a beverage manufacturing apparatus comprising: A heating step (for example, S102, a step in FIG. 16 (d)) of heating the extraction container with the steam generated in the storage unit; A control method characterized in that: This makes it possible to uniformly heat the entire extraction container. As a result, it is possible to improve the quality of the beverage.
  • a control method characterized in that:
  • the liquid can be stirred and the temperature can be made uniform.
  • the heating can be appropriately performed using the steam generated at that time.
  • the beverage manufacturing device includes a connection unit (for example, L3, 728c) that connects the storage unit and the extraction container, In the heating step, when the extraction container is heated by the steam, the connection part is also heated.
  • a control method characterized in that: Accordingly, the connection portion is also heated, so that the liquid does not cool when the liquid passes through the connection portion.
  • the heating step is a first heating step
  • a second heating step for example, S101, the step of FIG. 16 (c) of heating the high-temperature liquid in the storage section by flowing the high-temperature liquid through the connection section and the extraction container.
  • a control method characterized in that: This makes it possible to uniformly heat the entire extraction container by performing the second heating (S101) before the first heating (S102) using steam.
  • S101 the second heating
  • S102 the first heating
  • the extraction container is provided with an inlet (for example, 903, 913) and an openable / closable outlet (for example, 903, 913), Said liquid is injected from said inlet, said beverage liquid flows out of said outlet, said vapor flows in from said inlet and flows out of said outlet, In the heating step, the outlet is open when the steam flows in from the inlet,
  • a control method characterized in that:
  • the said extraction container is provided with the inlet and outlet (for example, 903, 913) which can be opened and closed, respectively, Said liquid is injected from said inlet, said beverage liquid flows out of said outlet, said vapor flows in from said inlet and flows out of said outlet, In the heating step, the extraction container is vibrated in a state where the inlet and the outlet of the extraction container are closed,
  • a control method characterized in that: As a result, the vapor is uniformly spread in the extraction container, and the entire extraction container can be uniformly heated.
  • An extraction method for extracting a beverage from an extraction target An immersion step (for example, S14) of immersing the extraction target deposited in the extraction container in the first aspect in a liquid in an extraction container (for example, 9) in a first posture (for example, an upright posture); A posture changing step (for example, S16) of changing the posture of the extraction container from the first posture to a second posture (for example, an inverted posture); A delivery step (S17, K) for delivering the liquid from the extraction container in the second posture.
  • An immersion step for example, S14 of immersing the extraction target deposited in the extraction container in the first aspect in a liquid in an extraction container (for example, 9) in a first posture (for example, an upright posture);
  • a posture changing step for example, S16 of changing the posture of the extraction container from the first posture to a second posture (for example, an inverted posture);
  • the extraction target is deposited in a second mode
  • the second aspect is an aspect in which the deposition thickness of the extraction target is thicker than the first aspect
  • the liquid is caused to flow into the extraction container while delivering the liquid that has passed through the extraction target deposited in the second aspect (for example, S122, K, the process of FIG. 17 (m)).
  • An extraction method characterized by the fact that
  • the delivery step for example, it is possible to impart a flavor unique to the permeation extraction to the beverage.
  • the ratio between immersion extraction and transmission extraction may be adjustable. As a result, it is possible to improve the quality of the beverage.
  • the extraction container includes a thick part and a thin part, In the first posture, the extraction target is deposited on the thick portion, In the second posture, the extraction target is deposited on the thin portion, An extraction method characterized by the fact that Thereby, the deposition thickness of the extraction target can be changed, and the above B1 can be realized with a relatively simple configuration.
  • An extraction device for extracting a beverage from an extraction target
  • An extraction container e.g., 9 containing the extraction target and a liquid
  • a posture changing unit for example, 8, 8B, 824 for changing the posture of the extraction container from a first posture (for example, an upright posture) to a second posture (for example, an inverted posture);
  • the extraction container is formed such that the deposition thickness of the extraction target is greater in the second position than in the first position, After immersing the extraction target deposited in the first mode in the first mode in a liquid, the extraction container changes from the first mode to the second mode by the mode changing unit,
  • the extraction container in the second position sends out the liquid that has passed through the extraction target that is deposited in the second mode, where the deposition thickness of the extraction target is thicker than in the first mode.
  • the liquid e.g., S122, the step of FIG. 17 (m)
  • the extraction container includes a neck (eg, 90b) having an opening and a body (eg, 90e), In the first position, the neck portion is on the upper side, In the second position, the neck portion is a lower side,
  • An extraction device characterized by the fact that Thereby, the deposition thickness of the extraction target can be changed, and the above B3 can be realized with a relatively simple configuration.
  • the neck portion has a smaller cross-sectional area of the internal space than the body portion,
  • An extraction device characterized by the fact that Thereby, the deposition thickness of the extraction target can be changed, and the above B3 can be realized with a relatively simple configuration.
  • the extraction container has a shoulder (e.g., 90d) between the body and the neck,
  • the shoulder has a gradually decreasing cross-sectional area of the internal space toward the neck,
  • An extraction device characterized by the fact that Thereby, the deposition thickness of the extraction target can be changed, and the above B3 can be realized with a relatively simple configuration.
  • the neck portion has a cylindrical shape
  • An extraction device characterized by the fact that That is, there is substantially no corner portion where the residue tends to remain.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Apparatus For Making Beverages (AREA)
  • Supplying Of Containers To The Packaging Station (AREA)
  • Extraction Or Liquid Replacement (AREA)

Abstract

La présente invention concerne l'amélioration de la qualité de boissons fabriquées par un dispositif de fabrication de boissons. L'invention concerne un procédé d'extraction pour extraire un fluide de boisson d'un sujet à extraire, ledit procédé comprenant : une étape d'immersion consistant à immerger le sujet à extraire dans un fluide dans un récipient d'extraction dans une première position, le sujet à extraire étant déposé dans le récipient d'extraction d'une première manière ; une étape de changement de position consistant à changer la position du récipient d'extraction de la première position à une seconde position ; et une étape de transmission consistant à transmettre le fluide du récipient d'extraction dans la seconde position. Le sujet à extraire est déposé d'une seconde manière lorsque le récipient d'extraction se trouve dans la seconde position. Dans la seconde manière, l'épaisseur de dépôt du sujet à extraire est supérieure à celui de la première manière. Dans l'étape de transmission, le fluide ayant traversé le sujet à extraire déposé de la seconde manière est transmis pour amener le fluide à s'écouler dans le récipient d'extraction.
PCT/JP2019/030546 2018-09-25 2019-08-02 Procédé d'extraction et dispositif d'extraction WO2020066299A1 (fr)

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JP2018179152A JP6683351B2 (ja) 2018-09-25 2018-09-25 抽出方法および抽出装置
JP2018-179152 2018-09-25

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WO2020066299A1 true WO2020066299A1 (fr) 2020-04-02

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JP (1) JP6683351B2 (fr)
TW (1) TWI807090B (fr)
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5061985U (fr) * 1973-10-11 1975-06-06
JP3154415U (ja) * 2009-07-30 2009-10-15 染谷　和夫 水出しコーヒーフィルター装置
WO2012098726A1 (fr) * 2011-01-17 2012-07-26 サントリーホールディングス株式会社 Dispositif d'extraction de boisson

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5061985U (fr) * 1973-10-11 1975-06-06
JP3154415U (ja) * 2009-07-30 2009-10-15 染谷　和夫 水出しコーヒーフィルター装置
WO2012098726A1 (fr) * 2011-01-17 2012-07-26 サントリーホールディングス株式会社 Dispositif d'extraction de boisson

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TWI807090B (zh) 2023-07-01
TW202025953A (zh) 2020-07-16
JP6683351B2 (ja) 2020-04-15
JP2020048698A (ja) 2020-04-02

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