Beverage manufacturing device

Abstract

A beverage production device is provided with: a bottle (2) that accommodates at least an object (10) to be extracted and a liquid; and a pressurizing / depressurizing machine (3) which is connected to the bottle via a pipe (4), can pressurize and depressurize the air pressure in the bottle, and executes a pressurizing / depressurizing cycle including: a depressurizing step of depressurizing the air pressure in the bottle to an air pressure lower than atmospheric pressure; a pressure reduction maintaining step of maintaining the air pressure in the bottle at an air pressure lower than the atmospheric pressure for a predetermined time after the pressure reduction step; a pressurizing step of pressurizing the air pressure in the bottle to an air pressure higher than atmospheric pressure after the pressure reduction holding step; and a pressurization maintaining step of maintaining the air pressure in the bottle at an air pressure higher than the atmospheric pressure for a predetermined time after the pressurization step.

Description

Technical Field

[0001] This invention relates to a beverage manufacturing apparatus capable of producing beverages. Background Technology

[0002] As an invention of a beverage manufacturing apparatus, there is Patent Document 1, which is the invention for which the applicant of this application has been granted a patent. In the invention disclosed in Patent Document 1, a vacuum pump is controlled to perform a decompression cycle to extract tea in a bottle containing at least tea leaves, water, and ice. The decompression cycle includes: a decompression step of reducing the air pressure in the bottle to a predetermined air pressure; a decompression holding step of maintaining the predetermined air pressure for a predetermined time; an opening step of opening the predetermined air pressure to atmospheric pressure; and an atmospheric pressure holding step of maintaining the atmospheric pressure state for a predetermined time after the opening step.

[0003] Based on the structure described above, it is possible to suppress the extraction of bitter and astringent components from tea leaves and extract more flavorful components in a short time.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent No. 7020730 Summary of the Invention

[0007] The problem the invention aims to solve

[0008] However, in the extraction method described in the aforementioned Patent Document 1, for example, as Figure 1 (Patent Document 1) Figure 5 As shown in the diagram, in order to extract the same amount of theanine as tea that has been cold-brewed for 4 hours, 8 cycles of decompression are required, which takes about 13 minutes. Therefore, there is a need to shorten the time spent on beverage production.

[0009] Therefore, in view of the above-mentioned problems, the object of this invention is to provide a beverage manufacturing apparatus that can effectively shorten the time spent in beverage manufacturing.

[0010] Solution for solving the problem

[0011] (1) A beverage manufacturing apparatus, characterized in that the beverage manufacturing apparatus comprises: a bottle containing at least an extractable substance and a liquid; and a pressure reducing machine connected to the bottle via a pipe and capable of pressurizing and reducing the pressure inside the bottle, the bottle having a cap for connection to the pipe and capable of sealing the bottle, the pressure reducing machine comprising a compressor, a vacuum pump, a solenoid valve, a pressure sensor, and a control unit capable of controlling the compressor, the vacuum pump, and the solenoid valve based on the detection result of the pressure sensor, the control unit executing a pressure reducing cycle comprising: a pressure reducing step, reducing the pressure inside the bottle to a pressure lower than atmospheric pressure; a pressure reducing holding step, maintaining the pressure inside the bottle at a pressure lower than atmospheric pressure for a predetermined time after the pressure reducing step; a pressure increasing step, pressurizing the pressure inside the bottle to a pressure higher than atmospheric pressure after the pressure reducing holding step; and a pressure increasing holding step, maintaining the pressure inside the bottle at a pressure higher than atmospheric pressure for a predetermined time after the pressure increasing step.

[0012] (2) The beverage manufacturing apparatus according to (1) above, characterized in that the extractable material includes at least tea leaves, the liquid is water, and the pressurization and depressurization cycle is performed with ice contained in the bottle.

[0013] (3) The beverage manufacturing apparatus according to (1) or (2) above is characterized in that the time for maintaining the pressure inside the bottle at a pressure lower than the atmospheric pressure in the pressure reduction holding step is within 30 seconds, and the time for maintaining the pressure inside the bottle at a pressure higher than the atmospheric pressure in the pressure holding step is within 30 seconds.

[0014] (4) The beverage manufacturing apparatus according to (1) or (2) above is characterized in that, in the decompression holding step, the time for maintaining the pressure inside the bottle at a pressure lower than the atmospheric pressure is 30 seconds, and in the pressurization holding step, the time for maintaining the pressure inside the bottle at a pressure higher than the atmospheric pressure is 30 seconds, and the control unit controls the execution of the pressurization and decompression cycle 3 times.

[0015] Invention Effects

[0016] According to the present invention, the extractant and liquid are added to the bottle, and a pressurization and depressurization cycle including a depressurization step, a depressurization holding step, a pressurization step, and a pressurization holding step is performed. Therefore, compared with conventional methods, it is possible to produce beverages of the same quality in a significantly shorter time. Attached Figure Description

[0017] Figure 1 This describes patent document 1. Figure 5 The diagrams of the previously disclosed manufacturing methods are shown.

[0018] Figure 2 This is a diagram illustrating the apparatus structure of a beverage manufacturing apparatus according to an embodiment of the present invention.

[0019] Figure 3 This is a schematic diagram illustrating the pressure-reduction extraction method for embodiments of the present invention.

[0020] Figure 4 This is an example of a timing diagram illustrating the decompression extraction method according to an embodiment of the present invention.

[0021] Figure 5 This is a table illustrating the results of sensory evaluation tests for embodiments of the present invention.

[0022] Figure 6 This is an explanation Figure 5 The timing diagram of the No.1 conventional manufacturing method.

[0023] Figure 7 This is an explanation Figure 5 The timing diagram for No. 7.

[0024] Figure 8 This table compares the extraction amounts of each extractable component in the embodiments of the present invention with the extraction amounts of each extractable component in conventional methods. Detailed Implementation

[0025] Hereinafter, an embodiment of the beverage manufacturing apparatus of the present invention will be described with reference to the accompanying drawings. Figure 2 The diagram illustrates a schematic structure of the beverage manufacturing apparatus 1 according to this embodiment. Specifically, the bottle 2, which can hold the beverage being manufactured, and the pressure reducing machine 3, which can pressurize and depressurize the contents of the bottle 2, are connected by piping 4 made of pipes or the like.

[0026] The pressurizing and depressurizing machine 3 includes at least a compressor 31, a vacuum pump 30, a solenoid valve 32, a pressure sensor 33, a control unit 34, and a power supply unit 35. Furthermore, based on the pressure detection result inside the bottle 2 obtained by the pressure sensor 33, the pressurizing and depressurizing control inside the bottle 2 can be performed through a control program that controls the compressor 31, the vacuum pump 30, and the solenoid valve 32. In addition, the compressor 31 and the vacuum pump 30 are not necessarily limited to a separate structure; a compressor that also functions as a vacuum pump can be used.

[0027] Bottle 2 is a container that does not deform under pressure or decompression. Suitable materials include transparent resin, glass, ceramic, and metal. Furthermore, bottle 2 is designed to be airtight, with an openable and closable cap 21 at the top and an openable and closable lower cap 22 at the bottom. The cap 21 has a connection (not shown) that communicates with the interior of bottle 2 and allows for the attachment and detachment of the piping 4.

[0028] The pressurizing and depressurizing machine 3 is equipped with a display component (not shown) and an operation setting component consisting of operation buttons, etc., and is configured to perform one or more pressurizing and depressurizing cycles (described later) based on the setting operation performed on the operation setting component.

[0029] (Beverage manufacturing method)

[0030] Next, an example of a beverage manufacturing method using the beverage manufacturing apparatus 1 of this embodiment will be described. First, the lower cap 22 of the bottle 2 is closed, the cap 21 is opened, a predetermined amount of water, ice, and the extractable substance 10 are added to the bottle 2, and the cap 21 is closed. The extractable substance 10 can include tea leaves, herbs, fruits, dried flowers, spices, etc. Furthermore, the pipe 4 extending from the solenoid valve 32 of the pressure reducing machine 3 is connected to the connection point of the cap 21. Next, after the power to the pressure reducing machine 3 is turned on, the pressure reducing cycle (described later) is set using an operation setting component (not shown) (see [reference]). Figure 4 The number of times (etc.) is executed is determined by pressing the action start button (not shown) to perform a predetermined number of pressurization and depressurization cycles.

[0031] After performing a predetermined number of pressurization and depressurization cycles, the tubing 4 is disconnected from the connection of the cap 21. Through this series of actions, a beverage containing the components of the extractant 10 is produced in the bottle 2. Furthermore, when tea leaves are contained as the extractant 10, the bitter components of tea, "catechins," are easily extracted at high temperatures, while the flavor component, "theanine," can be extracted over all temperature ranges. Based on these properties, as described above, by adding a predetermined amount of ice to the bottle 2 to lower the water temperature, the extraction of the bitter components, "catechins," can be suppressed, and the flavor component, "theanine," can be extracted efficiently.

[0032] Next, based on Figure 3 and Figure 4 The aforementioned pressurization and depressurization cycle will be explained in detail. In the phases preceding the execution of the pressurization and depressurization cycle, such as... Figure 3 (A) and Figure 4 As shown in (A), a predetermined amount of water, ice, and the target substance 10 are added to bottle 2. Furthermore, the air pressure inside bottle 2 is atmospheric pressure (1 atm). Then, with the activation of the pressurization / depressurization machine 3, a pressurization / depressurization cycle begins. Additionally, water is normally heaviest at 4°C and remains at the bottom of bottle 2, while water at temperatures lower than 4°C is lighter and thus remains at the top. Therefore, the water temperature inside bottle 2 is below 4°C.

[0033] like Figure 3 (B) and Figure 4As shown in (B), the pressure inside bottle 2 is gradually reduced to approximately 0.2 atm (pressure reduction step). As a result, the extractant 10 expands, effectively drawing water into the cells of the expanded extractant 10. To ensure sufficient water absorption into the cells, in this embodiment, the pressure reduction state is maintained for 30 seconds as the pressure reduction holding time (t1) (pressure reduction holding step).

[0034] After maintaining the decompression state for a predetermined time, such as Figure 3 (C) and Figure 4 As shown in (C), the depressurization state is released under the control of the pressure reducing machine 3, and the bottle 2 is pressurized. The bottle 2 is gradually pressurized to 1.2 atm or more, more preferably approximately 1.8 atm to 2.0 atm (pressurization step). As a result, the expanded extractable 10 is restored, and the various components contained in the extractable 10 during depressurization, along with the water absorbed into the cells, are extracted. In order to fully extract various components, in this embodiment, the pressurization state is maintained for 30 seconds as the pressurization holding time (t3) (pressurization holding step).

[0035] As described above, after performing a predetermined number of pressurization and depressurization cycles, such as Figure 3 (D) and Figure 4 As shown in (D), the object to be extracted 10 inside bottle 2 is squeezed and the beverage is removed from bottle 2.

[0036] Furthermore, when the beverage is removed from bottle 2, the extractant 10 and a small amount of liquid remain at the bottom of bottle 2. This is especially true when the extractant 10 contains tea leaves, as the liquid remaining at the bottom of bottle 2 contains a significant amount of theanine, a flavoring component. Therefore, by squeezing the remaining tea leaves while extracting the liquid contained within them, a rich and flavorful liquid can ultimately be obtained. The lower cap 22 is then opened, and the extractant 10 remaining in bottle 2 is discarded. In this embodiment, since the lower cap 22 of bottle 2 can be opened and closed, the remaining extractant 10 can be easily discarded.

[0037] (Comparison with previous manufacturing methods)

[0038] Next, a comparative evaluation of the beverage manufacturing method using the beverage manufacturing apparatus 1 of this embodiment with conventional methods will be conducted, and the evaluation results will be explained.

[0039] exist Figure 5 The sensory evaluation test results are shown in the figure. The sensory evaluation results of the conventional manufacturing method are indicated by "No.1". Based on this, the results are compared with multiple manufacturing methods ("No.2" to "No.7") including the manufacturing method of this embodiment to verify the effectiveness.

[0040] Here, the conventional manufacturing methods of "No.1", "No.3", and "No.5" employ the decompression cycle disclosed in Patent Document 1, such as... Figure 6 As shown in the timing diagram, the cycle repeats from depressurization to depressurization holding, and then opening to the atmosphere for atmospheric pressure holding. That is, unlike this embodiment, there is no pressurization step and no pressurization holding step.

[0041] like Figure 7 As shown in the timing diagram, Figure 5 The "No.7" did not maintain pressure for a predetermined time under specific depressurization and pressurization conditions, but instead repeatedly depressurized and pressurized.

[0042] according to Figure 5 The sensory evaluation test results show that the conventional method "No. 1," which serves as the sensory evaluation benchmark, involves five cycles of depressurization holding time of 30 seconds and atmospheric open holding time of 30 seconds, requiring a total extraction time of 8 minutes. On the other hand, in this embodiment "No. 4," three cycles of depressurization holding time of 30 seconds and pressurization holding time of 30 seconds are performed, achieving the same taste as the conventional method "No. 1." Furthermore, the total extraction time is reduced from 8 minutes to 5 minutes. In other words, by employing the aforementioned pressurization and pressurization holding steps, the extraction time of the beverage can be reduced by 3 minutes.

[0043] Next, in Figure 8 The table shows a comparison of the extraction amounts of various extractable components between tea produced by the conventional method (reduced pressure extraction) and tea produced by this embodiment (pressurized and reduced pressure extraction). As shown in the table, the extraction amounts of various extractable components when the pressurized and reduced pressure extraction of this embodiment is performed for 3 cycles are the same as the extraction amounts of each extractable component when the reduced pressure extraction of the conventional method is performed for 5 cycles.

[0044] To explain in more detail, by using pressurized and depressurized extraction, the number of cycles can be reduced from the previous 5 cycles to 3 cycles, which can significantly reduce the extraction time required for the beverage. In other words, even by reducing the number of cycles and shortening the extraction time, the same amount of theanine, a flavoring component, can be extracted as in the case of the previous depressurized extraction with 5 cycles.

[0045] Furthermore, by reducing the number of cycles and shortening the extraction time through pressurized and depressurized extraction, the extraction amount of catechins (epigallocatechin gallate and epicatechin gallate), which are bitter components, can be suppressed.

[0046] Figure 8The extraction amounts of each component shown were obtained with the pressure during pressurization set to 1.2 atm. Increasing this pressure further to 1.8 to 2.0 atm reduces the number of pressurization / depressurization cycles to less than 3, further shortening the extraction time. Alternatively, the depressurization and / or pressurization holding times can be reduced to less than 30 seconds, further shortening the extraction time. Increasing the pressure during pressurization also allows for a beverage extraction time of approximately 1.5 minutes.

[0047] Based on the aforementioned evaluation results, the beverage manufacturing apparatus 1 of this embodiment, compared with conventional manufacturing methods, can manufacture beverages in a very short time while suppressing bitterness.

[0048] (Other implementation methods)

[0049] The above describes one embodiment of the beverage manufacturing apparatus of the present invention, but the present invention is not necessarily limited to the structure described above, and various modifications can be made as follows.

[0050] For example, in the aforementioned embodiments, a case was shown where the decompression holding time and the pressurization holding time were set to 30 seconds or less. However, the decompression holding time and the pressurization holding time can be set arbitrarily, and an appropriate time can be set according to the state, quality, and type of the object 10 to be extracted.

[0051] Specifically, the system can be configured to determine the optimal depressurization holding time and pressurization holding time based on the state, quality, and type of the object to be extracted 10, and then set these times by operating the operation setting component. Alternatively, the control unit 34 can be equipped with an object selection component (not shown), where the type of object to be extracted 10 can be input by operating this component, thereby setting and controlling the depressurization holding time and pressurization holding time suitable for the type of object to be extracted 10.

[0052] In the aforementioned embodiments, the pressure under depressurization is set to approximately 0.2 atm, and the pressure under pressurization is set to 1.2 atm or more, preferably approximately 1.8 atm to 2.0 atm. However, the suitable extraction pressure varies depending on the state, quality, and type of the extractable substance 10. Therefore, it is more preferable to conduct test runs in advance according to the type of extractable substance 10 to determine the optimal pressure corresponding to the type of extractable substance 10.

[0053] In the aforementioned embodiments, the number of times the pressurization and depressurization cycle is executed is set by operating the setting component, but it is not necessarily limited to this method. For example, it may be configured to be able to operate and set the state, quality, and type of the extraction target 10, and to set the number of times the pressurization and depressurization cycle is executed for the type of extraction target 10, etc., through the control program. With such a structure, anyone can easily make a delicious beverage regardless of the type of extraction target 10.

[0054] When the extraction target 10 includes tea leaves, the theanine content and the optimal water temperature for efficient theanine extraction vary depending on the type of tea. Therefore, it is preferable to investigate the optimal extraction conditions according to the type of tea leaves, and set the number of pressurization / depressurization cycles, the water temperature during extraction, the depressurization holding time in each cycle, and the pressurization holding time based on the investigation results. For example, control information of the beverage making apparatus corresponding to the type of tea leaves can be stored in a storage component (not shown) of the control unit 34, and the type of tea leaves can be selected and set in the tea selection component of the control unit 34, thereby enabling the beverage to be made with the most suitable extraction conditions for the selected tea leaves. With such a structure, the original flavor of the tea leaves can be extracted to the maximum extent.

[0055] In the aforementioned embodiment, water, ice, and the extractant 10 are placed in bottle 2 to produce a beverage, but this is not a strict limitation. For example, it is possible to produce a beverage without adding ice. Furthermore, liquids other than water, such as alcohol, oil (olive oil, etc.), or carbonated water, can be used to extract the extractable components of the extractant 10 into the liquid. Thus, various beverages can be produced.

[0056] In the aforementioned embodiments, two cycles of pressurized and depressurized extraction take approximately 3 minutes, three cycles approximately 5 minutes, and five cycles approximately 8 minutes. However, by increasing the liquid-to-bottle-2 filling ratio and reducing the amount of air in bottle 2, the extraction time can be further shortened. For example, two cycles of pressurized and depressurized extraction can be shortened to approximately two minutes, three cycles to approximately 3.5 minutes, and five cycles to approximately 6 minutes.

[0057] The above description, based on the accompanying drawings, outlines one embodiment of the beverage manufacturing apparatus of the present invention. However, the specific structure is not limited to the described embodiment. The scope of the present invention is not shown by the above description of the embodiments, but by the claims, and includes all modifications within the meaning and scope equivalent to the claims. Furthermore, the specific materials, dimensions, shapes, etc., described in the above embodiments can be modified within the scope of solving the problems of the present invention.

[0058] Explanation of reference numerals in the attached figures

[0059] 1. Beverage manufacturing apparatus; 2. Bottle; 3. Pressure reducing machine; 4. Piping; 10. Object to be extracted; 21. Cap; 22. Lower cap; 30. Vacuum pump; 31. Compressor; 32. Solenoid valve; 33. Pressure sensor; 34. Control unit; 35. Power supply unit.

Claims

1. A beverage manufacturing apparatus, characterized in that, The beverage manufacturing apparatus has: A bottle that at least contains the object to be extracted and the liquid; and A pressure regulator, connected to the bottle via piping, is capable of pressurizing and depressurizing the gas pressure inside the bottle. The bottle has a cap for connecting the piping and for sealing the bottle. The pressurizing and depressurizing machine includes a compressor, a vacuum pump, a solenoid valve, a pressure sensor, and a control unit capable of controlling the compressor, the vacuum pump, and the solenoid valve based on the detection results of the pressure sensor. The control unit executes a pressurization and depressurization cycle, which includes: a depressurization step, reducing the gas pressure in the bottle to a pressure lower than atmospheric pressure; a depressurization holding step, maintaining the gas pressure in the bottle at a pressure lower than atmospheric pressure for a predetermined time after the depressurization step; a pressurization step, pressurizing the gas pressure in the bottle to a pressure higher than atmospheric pressure after the depressurization holding step; and a pressurization holding step, maintaining the gas pressure in the bottle at a pressure higher than atmospheric pressure for a predetermined time after the pressurization step.

2. The beverage manufacturing apparatus according to claim 1, characterized in that, The extraction target includes at least tea leaves, the liquid is water, and the pressurization and depressurization cycle is performed while ice is contained in the bottle.

3. The beverage manufacturing apparatus according to claim 1 or 2, characterized in that, In the decompression holding step, the pressure inside the bottle is maintained at a pressure lower than atmospheric pressure for less than 30 seconds, and in the pressurization holding step, the pressure inside the bottle is maintained at a pressure higher than atmospheric pressure for less than 30 seconds.

4. The beverage manufacturing apparatus according to claim 1 or 2, characterized in that, In the decompression holding step, the pressure inside the bottle is maintained at a level lower than atmospheric pressure for 30 seconds; in the pressurization holding step, the pressure inside the bottle is maintained at a level higher than atmospheric pressure for 30 seconds. The control unit controls the execution of the pressurization and depressurization cycle three times.

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