JPS61109520A - Electric coffee brewer - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a 2'4' electric A-heater.

Conventional configuration and its problems Conventionally, a fully automatic coffee brewer in which the coffee bean grinding function and the dripping function are integrated, and which automatically switches to the dripping function after grinding the coffee beans, is shown in Figure 1. A configuration as shown in FIG. 3 is also known.

That is, the coffee boiler having the configuration shown in FIG. 1 has a container 1 in which a coffee bean grinding chamber and a filtration chamber for extracting coffee liquid and separating the extract and residue are integrated. 1 is equipped with a cutter 3 which is rotationally driven by a drive motor 2, and a filter 4 at the bottom for separating the extract liquid and the residue. The water stored in the container is introduced through the check valve 6 into a water pipe 8 formed integrally with the heater 7, and the steam pressure generated by heating pushes up the hot water to the discharge pipe 8 located above the container 1. However, in this configuration, when grinding coffee beans, the cutter 3 softens at high speed and produces a large amount of coffee. In order to generate centrifugal force, if a turret material is placed on the peripheral wall of the container 1, this filter material will be damaged immediately. Therefore, as mentioned above, the filter material, that is, the filter 4, is relatively unaffected by the centrifugal force. It must be placed on the bottom of the container 1 where it is difficult to receive.

Also, regarding the material of the filter 4, since paper, which is normally used for extracting coffee, would be extremely easily damaged during grinding of coffee beans, a mesh filter 4 made of stainless steel wire is used. .

Generally speaking, in order to extract high-quality coffee, the grinding must have an appropriate particle size and a small amount of fine powder (particle size finer than 48 mesh). The requirement is to complete the extraction in about 3-4 minutes at a high temperature F of ~96°C. In order to complete the extraction in 3 to 4 minutes, the retention capacity of the filter medium must be sufficient, and the coffee powder must be sufficiently expanded by pouring hot water to form an appropriate filtration layer on the coffee powder itself. The key is to pour the hot water quietly and continuously without stirring the filtration layer. On the other hand, pulverization with the above-described configuration results in a high-speed pulverization state in a closed space as shown in pulverization engineering, and generates an extremely large amount of fine powder. In addition, during extraction, the filtration area of the filter 4 is narrow, coffee powder clogs the filter 4 during grinding, and a large amount of fine powder fills the voids between coffee particles, making the filtration time unmanageably long. As a result, it usually took 7 to 12 minutes to brew five cups of coffee.

In addition, with the hot water supply system described above, a sufficient temperature increase cannot be expected, and the hot water supply and extraction temperature time characteristics are shown in FIG. In FIG. 2, the curve A indicates the hot water supply temperature, the curve at the mouth indicates the extraction temperature, and the curve C indicates the extraction time.

As described above, the coffee extracted by the coffee machine shown in FIG.

The coffee boiler shown in FIG. 3 is constructed independently of a coffee bean grinding chamber 9 and a filtration chamber 10 that extracts coffee liquid and separates the extracted liquid and residue using a filter medium such as a paper filter. , the coffee bean grinding chamber 9 accommodates a cutter 12 which is rotationally driven by a drive motor 11, and a part of the peripheral wall of the coffee bean grinding chamber 9 is provided with a porous portion 13 through which the ground coffee powder is discharged; The transfer pipe 14 communicates the porous section 13 with the filtration chamber 10. When coffee beans are ground to an appropriate particle size in the coffee bean grinding chamber 9, they are sequentially transferred from the porous section 13 into the filtration chamber 1Q. The coffee is discharged onto the provided filter medium 15, and once this discharge is completed, coffee is extracted using the same principle as the conventional example shown in FIG.

In the configuration shown in Figure 3 above, improvements can be seen in the generation of fine powder during pulverization and the filtration ability of the [phase] material compared to the conventional example shown in Figure 1, but the hot water supply temperature and extraction time during extraction are the same. In addition to having problems, it also has an extremely large opening movement in terms of operability during use. Usually, coffee beans contain a lot of oil and fat, and the ground coffee powder becomes sticky and easily adheres to the side wall of the coffee bean grinding chamber 9. Therefore, all of the beans ground in the coffee bean grinding chamber 9 are not discharged to the filtration chamber 1Q, but remain partially attached to the inner wall of the transfer pipe 14.

In the next extraction, the generated steam enters the transfer pipe 14 and condenses, so that the adhering coffee powder does not easily come off, and is transferred while the coffee beans are being repeatedly ground and coffee is extracted. If the pipe 14 becomes clogged, the discharge function will be stopped. To solve this problem, it is necessary for K to remove and clean the coffee bean grinding chamber 9 every time it is used, but in this case, forgetting it causes a lot of trouble, and there are many parts to clean, so it is extremely difficult to clean. It was time-consuming. Furthermore, since the ground coffee powder is discharged at high speed, - the filter medium 1 disposed in the seismic filter chamber 10
6, some of the coffee powder is repelled and scattered and enters the gap between the filter medium 15 and the filtration chamber 10, resulting in many cases such as coffee powder being mixed into the extract when coffee is extracted. It had some problems.

Purpose of the Invention In view of the above-mentioned conventional problems, the present invention makes it possible to obtain high-quality coffee with the inherent flavor of coffee, and
To provide an electric coffee boiler that has a boiling function and enhances its marketability.

Structure and Description of the Invention In order to achieve the objects, the present invention has a heating unit that heats water in a tank, circulates the water in the tank, and senses the water temperature when the water temperature in the tank reaches boiling temperature due to the circulation. At the same time, one end of the water pipe is connected to the bottom of the tank via a check valve, and the other end is connected to the bottom of the tank via a check valve. It faces the hot water receiving chamber which has a base air release hole and a hot water outlet. According to this configuration, after the water temperature in the tank reaches boiling temperature, the hot water is supplied to the filtration chamber side, so it has a strong aroma.
Moreover, it is possible to obtain high-quality coffee with the original flavor of coffee.One end of the water pipe is connected to the bottom of the tank via a check valve, and the other end has a steam release hole and a hot water outlet. Because it faces the receiving chamber, when the water in the tank circulates and reaches a boiling state, the hot water is violently jetted into the hot water receiving chamber, and steam is released from the steam release hole. Since it can produce a boiling function, its marketability can also be significantly improved.

DESCRIPTION OF EMBODIMENTS An embodiment of the present invention will be described below with reference to accompanying drawings. In Figures 4 to 7, 21 is a crushing filter container;
The pulverization filter container 21 contains a substantially cylindrical raw material pulverizing chamber 24 containing a cutter 23 driven by a drive morph 22 and coffee beans pulverized in the raw material pulverizing chamber 24, and extracts the coffee beans. The filtration chambers 25 are integrally molded and arranged side by side, and the raw material crushing chamber 24 and the filtration chamber 25 communicate with each other via a porous portion 26 provided in a part of the peripheral wall of the raw material crushing chamber 240. Further, the bottom part 27 of the raw material crushing chamber 24 is formed in a forest shape, and the porous part 26 is formed in the raw material crushing chamber 24.
By arranging the peripheral wall 4 so as to cut a circle, when the coffee beans are ground, the coffee beans are appropriately stirred and ground uniformly, and when they reach an appropriate particle size, they are immediately discharged to the filtration chamber 25. be done. The filtration chamber 25 is still in the porous section 2.
By providing the lip 28 having a substantially triangular cross section annularly from the height touching the lower edge of the R material 29, when a paper filter material 29 is provided, the coffee powder that is ground and discharged is transferred to the R material 29.
It is made so that it is difficult to enter the gap between the α overchamber 26 and the α overchamber 26. Furthermore, by providing a second filter 3o at the bottom of the filtration chamber 25, coffee powder entering through the gap between the filter medium 29 and the filtration chamber 25 is prevented from being mixed into the coffee liquid. As the filter medium, in addition to the paper filter medium 29, a mesh-like filter medium 31 made of metal or resin can also be used.

Reference numeral 32 denotes a lid of the crushing and filtering container 21 , and this lid 32 forms a dome-shaped protrusion 34 having a sloped surface 33 in a portion located above the raw material crushing chamber 24 , and is located above the filtering chamber 25 . There is a hot water receiver 35 that diffuses hot water during hot water supply.
A hole 36 is formed to discharge steam. 37 is a coffee boiler 2E body, and this coffee boiler body 37 has a drive motor 22 on the left leg 38, controls the operating time of this drive motor 22, and turns off electricity to the drive motor 22 after the operation is finished.
A tank 42 is formed in the right leg portion 41 to house a timer 40 for switching from a heater 39 to a heater 39, which will be described later.

This tank 42 is connected to a water pipe 44 formed integrally with the heater 39 via a check valve 43 provided at the bottom. Further, the central part of the coffee boiler main body 37 is a space for storing a coffee receiver 45, and an inclined surface 46 is formed on the earthen bridge connecting the left and right legs 38, 41. While making it easy to attach and detach the coffee receptor 45,
This prevents the steam generated from the coffee accumulated in the coffee receiver 45 from condensing. Further, the crushing filter 21, which integrally forms the raw material crushing chamber 24 and the filtering chamber 25, is detachably attached to the coffee boiler main body 37.

Reference numeral 47 denotes a tapping chamber formed in a dome shape from a transparent heat-resistant resin and for reducing the discharge steam pressure.The upper surface 48 of this tapping chamber 47 has a substantially cylindrical weight lower portion 49 and its outer peripheral portion. A steam discharge hole 50 is provided at the bottom surface 51, and a discharge port 52 with one end open toward the top surface and the other end connected to the water pipe 44 and a drain port 53 are provided. Further, below the hot water outlet 63, it is rotatably supported by the coffee boiler main body 37, and is always rotated in the direction of the overflow chamber 25 by means of a cover spring 54.
That is, a hot water guide 55 biased in the direction indicated by the arrow is provided, and the hot water flowing out from the hot water outlet 53 can be selectively guided to either the tank 42 or the filtration chamber 25 via the open end 61. Further, the hot water guide 56 is provided with a notch 56.

6 is a thermally responsive member placed near the bottom of the tank 42,
This thermally responsive member 57 is made of a shape memory alloy, and when the water temperature in the tank 42 is low, it succumbs to the tension pressure of the bias spring 58 and becomes compressed. However, when the water temperature reaches the shape memory temperature, it becomes a compressed state. The memory alloy 67 expands and pushes down the rod 6o integrally formed with the hook 59 in the direction of arrow B. Note that this shape memory alloy 67 is ki -Ti
Made of alloy, it has high rust resistance and is harmless.

The hook 69 of the rod 60 is attached to the hot water guide 55 at the point where the open end 61 of the hot water guide 55 is located on the tank 42 side.
It is engaged with and locked in the notch 56 of. Also rod 60
One end protrudes, and by pushing this protrusion 62, the engagement between the hook 69 of the rod 6o and the notch 56 of the hot water guide 55 can be released at any time. 63 is a lid of the coffee boiler body 37, and this lid 63 serves to prevent dust and the like from entering the appliance body.

The operation of the above configuration will now be described.

First, the lid 63 is opened and the open end 61 of the hot water guide 55 is held on the tank 42 side, then the lid 32 of the crushing filter container 21 is opened, the required amount of coffee beans is put into the raw material crushing chamber 24, and the filter medium 29 is attached to the side wall of the filtration chamber 25, and the required amount of water is supplied to the tank 42 to close the lid 32.
and close 63. Next, after setting the time switch 4o to a predetermined time, when electricity is started, the drive motor 22 is activated and the coffee beans are ground. Then, the ground coffee beans are sequentially discharged through the porous portion 26 to the filtration chamber 2S. When this discharge is completed, the drive motor 22 is stopped and the power supply to the heater 39 is switched. When this heater 39 is energized, the water filled in the water pipe 44 is heated,
Eventually, it begins to boil locally. At this time, the water filled in the water pipe 44 does not flow backward due to the presence of the check valve 43 on the tank 42 side due to the boiling pressure, and is ejected into the hot water receiving chamber 47 through the outlet 52, but this ejection pressure is Lower weight 49
The hot water is weakened and separated into steam and hot water, and the hot water drips into the hot water guide 55 through the hot water outlet 53 and is returned to the tank 42 again, and removes unnecessary components such as limescale along with the steam from the steam exhaust hole 5o. Let it drain. When this operation is continuously repeated, the water temperature in the tank 42 gradually rises.

Initially, the temperature of the water jetted from the discharge port 52 is 80 to 90°C, but as the water temperature in the tank 42 rises, the temperature of the water jetted from the discharge port 52 also rises, and eventually reaches a boiling state of nearly 100°C. . By setting the water temperature in the tank 42 at this time to the memory temperature of the shape memory alloy 57, this shape memory alloy 5
7 stretches against the force of bias spring 58, and rondoro 0
move downward. As a result, the hook 59 of the rod 6o
The engagement between the hot water guide 55 and the notch 56 is released, and as a result, the hot water guide 55 rotates, and its open end 61 is located above the filtration chamber 26 . As a result, hot water heated to 100° C. is dispersed by the hot water receiver 34 and dripped onto the coffee grounds. In addition, in the early stage when hot water is circulating through the tank 42 and the water pipe 44, the boiling that occurs in the water pipe 44 is intermittent boiling, so low-temperature hot water is spouted from the discharge port 62 intermittently, but continuously. When the temperature reaches a boiling point, a very large amount of boiling water at 100°C is continuously ejected from the discharge port 52. Therefore, a predetermined amount of high temperature hot water is continuously supplied to the heating chamber 25.

Figure 8a shows the temperature of the hot water spouted from the discharge port 52 based on the above-mentioned operation, the water temperature in the tank 42, and the extraction temperature in the filtration chamber 25 over time. This figure shows the changes in temperature over time when coffee is extracted without circulation.

When coffee is extracted after circulating the hot water, as shown in Figure 8B, the time required for the coffee to be made will be longer, but one end 62 of the rod 60 is
Push down the rod 6° hook 59 and hot water guide 55.
By releasing the engagement with the notch 56 and applying electricity in this state, coffee can be extracted in the conventional time.

Effects of the Invention As described above, according to the present invention, water in a tank is heated in a heating section and circulated in the tank, and when the water temperature in the tank reaches boiling temperature due to the circulation, the water temperature is sensed. The activated heat-responsive components switch from supplying hot water to the tank to supplying hot water to the filtration chamber, resulting in a strong aroma.
In addition, one end of the water pipe is connected to the bottom of the tank via a check valve, and the other end has a steam release hole and a hot water outlet. Because the water in the tank faces the receiving chamber, when the water in the tank reaches a boiling state due to circulation, the hot water is violently jetted into the hot water receiving chamber, and steam is released from the steam release hole, which causes boiling. Since the function can be enhanced, its marketability can also be significantly improved.

[Brief explanation of drawings]

Figure 1 is a side sectional view of a conventional fully automatic electric coffee brewer that integrates a coffee bean grinding chamber and a concentration chamber;
The coffee brewing temperature characteristic diagram for one period of the coffee boiler shown in the figure,
FIG. 3 is a side sectional view of a conventional fully automatic electric coffee brewer in which a coffee bean grinding chamber and a filtration chamber are arranged side by side, and FIG. 4 is a perspective view of an electric coffee brewer showing an embodiment of the present invention. , Fig. 5 is an exploded perspective view of the same coffee brewer, Fig. 6 is a vertical sectional view of the same coffee boiler, Fig. 7 is an enlarged sectional view of the main parts of the same coffee boiler, and Fig. 8a is an exploded perspective view of the same coffee boiler. FIG. 8 is a 1-hour characteristic diagram of the coffee extraction temperature during circulation operation in the same coffee boiler, and FIG. 8 is a 9-hour characteristic diagram of the coffee extraction temperature when no circulation is performed. 25...Filtering chamber, 37...Coffee boiler body, 39...Heater (heating part), 42...
... Tank, 43 ... Back valve, 44 ・
...Water pipe, 47...Hot water receiving room, 49...
・Lower part of the weight, 60...Steam release hole, 53...
...Hot water outlet, 66...Hot water guide, 57...
...Thermal response member, 61...Open end of hot water guide. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 3
Figure 6 Figure 7

Claims (3)

[Claims] (1) A tank provided in the main body and containing water, a heating section that heats the water in this tank, and a filtration chamber that extracts coffee, one end of which communicates with the bottom of the tank via a check valve. , and a water pipe whose other end faces a hot water receiving chamber having a steam release hole and a hot water outlet, and a hot water pipe which is located below the hot water outlet of the hot water receiving chamber and whose open end can freely move to the tank and the filtration chamber. When the water temperature in the tank reaches boiling temperature through circulation, the hot water guide is operated by a heat-responsive member that senses the water temperature and switches from supplying hot water to the tank side to supplying hot water to the filtration chamber side. Electric coffee brewer with water heater. (2) The hot water receiving chamber has a discharge port to which the other end of the water pipe is connected, and is located around the discharge port so that a substantially cylindrical weight portion on the upper surface overlaps the upper end opening of the discharge port. An electric coffee maker according to claim 1, which is configured to do so. (3) The electric coffee brewer according to claim 1, wherein at least the upper surface of the hot water receiving chamber is made of transparent resin.