JPH0567999B2 - - Google Patents
Info
- Publication number
- JPH0567999B2 JPH0567999B2 JP61082593A JP8259386A JPH0567999B2 JP H0567999 B2 JPH0567999 B2 JP H0567999B2 JP 61082593 A JP61082593 A JP 61082593A JP 8259386 A JP8259386 A JP 8259386A JP H0567999 B2 JPH0567999 B2 JP H0567999B2
- Authority
- JP
- Japan
- Prior art keywords
- cup
- stirring
- stirring blade
- diameter
- blade
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000003756 stirring Methods 0.000 claims description 84
- 239000002994 raw material Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 description 10
- 238000010586 diagram Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
Landscapes
- Beverage Vending Machines With Cups, And Gas Or Electricity Vending Machines (AREA)
Description
〔産業上の利用分野〕
この発明は、カツプ式飲料自動販売機におい
て、カツプに粉末原料と湯または冷水を投入し、
しかかる後にカツプ内で撹拌翼によつて混合撹拌
するカツプ内撹拌装置に関する。
〔従来の技術〕
この種の撹拌装置としては、予め粉末原料と湯
を入れたカツプの中に撹拌翼を挿入して撹拌し、
しかる後に撹拌翼を取り出す装置が考えられてい
る。以下第２図を援用してこの種のカツプ内撹拌
装置を説明する。
第２図において、撹拌翼１は撹拌軸２に取付け
られ、撹拌軸２はブラケツト３を介してジヨイン
ト４にて撹拌モータ５と同軸状に接続され、ブラ
ケツト３および撹拌翼モータ５はベース６に固定
されている。ベース６は上下方向に、一対のプー
リ８に張られたベルト７に固定され、ベルト７は
駆動モータ９によつて上下に駆動される。また撹
拌翼１の下方には、カツプ１０を搬送するための
搬送ベルト１１が配置され、搬送ベルト１１は、
一対のプーリ１２にて張られ、搬送ベルト１３に
より駆動されてカツプ１０を矢印方向に搬送す
る。搬送ベルト１１の一端上方には、原料キヤニ
スタ１４を配置し、また、撹拌翼１と搬送ベルト
１１との間には、湯注入ノズル１５、冷水注入ノ
ズル１６、氷投入シユータ１７が配置されてい
る。
ここで、アイス飲料の販売には、普通７オンス
カツプが使用されており、該７オンスカツプの底
径ｄ（第１図参照）は50mmである。該カツプに対
して、撹拌翼１の径Ｄは25mm、翼のひねり角θは
90゜に設定されている。
例えばアイスココアの販売時には、カツプ１０
（７オンスカツ）は原料キヤニスタ１４より22ｇ
のココア粉末原料１４ａが投入された後、搬送ベ
ルト１１により撹拌翼１の真下に搬送され、該位
置で湯注入ノズル１５より40c.c.の湯１５ａが入れ
られる。この場合カツプ１０内での原料の高さは
1.1cm、湯の高さは２cm程度になる。
その後の撹拌の工程を第３図を援用して説明す
る。まず(a)に示すように撹拌翼１がカツプ１０内
へ下降する。次に(b)に示すように撹拌翼１が回転
して原料１４ａおよび湯１５ａを撹拌する。この
場合撹拌翼１の回転数は、撹拌によりカツプ壁に
沿つて上昇する液がカツプ外に飛び出さない範囲
内で設定されている。しかる後に、(c)に示すよう
に撹拌翼を回転させながら70c.c.の冷水１６ａを投
入する。そして(d)に示すように、撹拌翼を上昇さ
せ撹拌を完了させる。この撹拌工程は５〜６秒で
終了させるのが通例であり、そのため(b)に示す撹
拌時間は普通２〜３秒に設定されている。
〔発明が解決しようとする課題〕
ところでこのような粉末−液、すなわち固−液
系の撹拌装置においては、一般に撹拌槽の径に対
し撹拌翼の翼長が短いと撹拌時、中心部底面の原
料は浮遊し易く、逆に槽の周辺部の原料は浮遊し
難くなることから、撹拌後、翼長が短いと撹拌槽
の周辺部に、逆に翼長が長すぎると中心部にそれ
ぞれ沈降堆積粒子が残る傾向にある。したがつ
て、中心部および周辺部の粒子がなるべく同じよ
うに浮遊する撹拌方法が最も有利とされ、この場
合の翼長の最適長さは撹拌槽径の0.45〜0.5倍と
いわれている。また、この種の翼のひねり角は、
90゜〜45゜にするのが通例であり通常はひねり角を
90゜とた時撹拌効果が最も高くなるといわれてい
る。
このようなことから、上記したように従来にお
いては、撹拌翼１の径Ｄをカツプ径ｄの0.5倍の
25mmに、翼のひねり角θを90゜に設定しているの
であるが、この場合、原料の溶け残り量が比較的
多く美味しい飲料が調製できないことが判明し
た。
その理由としては、上記の範囲の撹拌翼の大き
さおよびひねり角が最適であると考えられるの
は、粉体に対して液が十分にある場合、つまり撹
拌槽内に注入されている液の高さが十分に高く撹
拌槽内で液の循環が十分に行われる場合であり、
これに対してカツプ式飲料自動販売機の場合のカ
ツプ内撹拌では、原料22ｇに対して比較的少量の
湯40c.c.を入れて撹拌するために上記した一般的な
撹拌の条件に合致しないことにあると考えられ
る。
そこでこの発明は、カツプ式飲料自動販売機に
おいて、粉末原料の溶け残りをより少なく混合撹
拌して美味しい飲料を調製できるカツプ内撹拌装
置を提供することを目的とする。
〔問題をを解決するための手段〕
上記目的を達成するためにこの発明は、カツプ
に投入された粉末原料と湯または冷水とを該カツ
プ内に入出可能な撹拌翼で混合撹拌するカツプ式
飲料自動販売機のカツプ内撹拌装置において、前
記撹拌翼の径Ｄをカツプ底径ｄに対してＤ＝（0.6
〜0.75）×ｄにするとともに該撹拌翼のひねり角
θをθ＝30゜〜45゜にするものとする。
〔作用〕
この発明は、一般の撹拌方式のごとく撹拌の水
流を利用して粉末原料を溶かすのではなく、むし
ろカツプ内撹拌では粉末原料と液を撹拌翼で同時
に撹拌すすることから、この点に着目してかつ発
想を変え、撹拌翼の外径をカツプ底径に対して
0.6〜0.75倍と通常よりも大きくし、かつ撹拌翼
のひねり角度を30゜〜45゜と小さくしたので、カツ
プ容量に対して少量の液と、その液に対して多量
の粉末原料を短時間で十分に撹拌混合することが
可能となり、かくして原料の溶け残りがより少な
い美味しい飲料が調製できるようになる。
〔実施例〕
以下実施例を示す図面によりこの発明を説明す
る。
第１図ないし第３図はこの発明の実施例を示す
もので第１図はその要部概略図、第２図はその概
略図、第３図はその撹拌工程をそれぞれ異なる状
態で示す説明図である。
図において、この場合撹拌翼１の径Ｄはカツプ
１０の径ｄに対して0.75倍、すなわち、７オンス
カツプの径50mmに対して撹拌翼径Ｄが37.5mm、ひ
ねり角がθ45゜に設定されている。またこの場合撹
拌モータは回転数制御装置５ａを備えており、第
３図の(c)に示す希釈用の冷水１６ａと氷１７ａを
投入する時点以降回転数制御装置５ａによつて撹
拌翼１の回転数を低くするように構成されてい
る。
さて、カツプ１０内に従来同様、ココアの粉末
原料１４ａが22ｇ、湯１５ａが40c.c.が投入され、
第３図の(a)に示すように撹拌翼１がカツプ１０内
に降下する。そして(b)のように撹拌翼１がこの場
合6000r.p.mで回転され原料および湯を２〜３秒
間撹拌する。次いで(c)のように希釈用冷水および
氷を投入するが、この時冷水、氷の追加により液
がカツプ外に飛び出さないように撹拌翼１の回転
数を40000r.p.mに低下させるとよい。しかる後(d)
のように撹拌翼１を上昇させて撹拌を終了する。
ここで、カツプ径に対する撹拌翼径Ｄ／ｄを40
％〜85％、ひねり角θ15゜〜90゜の間で異ならせた
場合における原料溶け残り量（単位ｇ）の実験デ
ータを次表１に示す。
[Industrial Application Field] This invention is a cup-type beverage vending machine in which powdered raw materials and hot or cold water are poured into a cup,
The present invention relates to an in-cup stirring device that mixes and stirs the cup using a stirring blade after this process. [Prior art] This type of stirring device inserts a stirring blade into a cup containing powdered raw materials and hot water in advance, and stirs the powder.
A device has been proposed in which the stirring blade is taken out after a certain period of time. This type of in-cup stirring device will be explained below with reference to FIG. In FIG. 2, the stirring blade 1 is attached to a stirring shaft 2, and the stirring shaft 2 is coaxially connected to a stirring motor 5 at a joint 4 via a bracket 3, and the bracket 3 and stirring blade motor 5 are connected to a base 6. Fixed. The base 6 is vertically fixed to a belt 7 stretched between a pair of pulleys 8, and the belt 7 is driven vertically by a drive motor 9. Further, a conveyor belt 11 for conveying the cup 10 is arranged below the stirring blade 1, and the conveyor belt 11 is
It is tensioned by a pair of pulleys 12 and driven by a conveyor belt 13 to convey the cup 10 in the direction of the arrow. A raw material canister 14 is arranged above one end of the conveyor belt 11, and a hot water injection nozzle 15, a cold water injection nozzle 16, and an ice injection shutter 17 are arranged between the stirring blade 1 and the conveyor belt 11. . Here, a 7-ounce cup is normally used for selling iced beverages, and the bottom diameter d (see FIG. 1) of the 7-ounce cup is 50 mm. For the cup, the diameter D of the stirring blade 1 is 25 mm, and the twist angle θ of the blade is
It is set at 90°. For example, when selling iced cocoa, 10 cups
(7 ounce cutlet) is 22g from raw material Canister 14
After the cocoa powder raw material 14a is introduced, it is conveyed by the conveyor belt 11 to just below the stirring blade 1, and at this position, 40 c.c. of hot water 15a is poured from the hot water injection nozzle 15. In this case, the height of the raw material in cup 10 is
1.1cm, and the height of the hot water will be about 2cm. The subsequent stirring process will be explained with reference to FIG. First, as shown in (a), the stirring blade 1 descends into the cup 10. Next, as shown in (b), the stirring blade 1 rotates to stir the raw material 14a and the hot water 15a. In this case, the rotational speed of the stirring blade 1 is set within a range in which the liquid rising along the cup wall due to stirring does not fly out of the cup. Thereafter, as shown in (c), 70 c.c. of cold water 16a is added while rotating the stirring blade. Then, as shown in (d), the stirring blade is raised to complete the stirring. This stirring step is usually completed in 5 to 6 seconds, and therefore the stirring time shown in (b) is usually set to 2 to 3 seconds. [Problems to be Solved by the Invention] However, in such a powder-liquid, that is, solid-liquid type stirring device, if the blade length of the stirring blade is generally short compared to the diameter of the stirring tank, the bottom surface of the center part will be damaged during stirring. Raw materials tend to float, while raw materials at the periphery of the tank are less likely to float, so after stirring, if the blade length is too short, it will settle at the periphery of the stirring tank, and if the blade length is too long, it will settle in the center. Deposited particles tend to remain. Therefore, it is considered most advantageous to use a stirring method in which the particles in the center and the periphery are suspended in the same way as possible, and the optimum blade length in this case is said to be 0.45 to 0.5 times the diameter of the stirring tank. Also, the twist angle of this type of wing is
It is customary to set the twist angle between 90° and 45°.
It is said that the stirring effect is highest when the angle is 90°. For this reason, as mentioned above, conventionally the diameter D of the stirring blade 1 is set to 0.5 times the cup diameter d.
The twist angle θ of the blades was set to 25 mm and 90 degrees, but it was found that in this case, the amount of undissolved raw materials was relatively large, making it impossible to prepare a delicious beverage. The reason for this is that the size and twist angle of the stirring blades in the above range are considered to be optimal when there is sufficient liquid relative to the powder, that is, when there is sufficient liquid injected into the stirring tank. This is a case where the height is sufficiently high to allow sufficient circulation of the liquid within the stirring tank.
On the other hand, in the case of cup-type beverage vending machines, stirring in the cup does not meet the above-mentioned general stirring conditions because a relatively small amount of hot water (40 c.c.) is added to 22 g of raw material. This is thought to be the case. SUMMARY OF THE INVENTION An object of the present invention is to provide an in-cup stirring device for a cup-type beverage vending machine that can mix and stir powder raw materials with less undissolved material to prepare a delicious beverage. [Means for solving the problem] In order to achieve the above object, the present invention provides a cup-type beverage that mixes and stirs powdered raw materials put into a cup with hot or cold water using a stirring blade that can be taken in and out of the cup. In the in-cup stirring device of a vending machine, the diameter D of the stirring blade is D=(0.6
0.75) x d, and the twist angle θ of the stirring blade should be 30° to 45°. [Function] This invention solves this problem because, unlike general stirring methods, powder raw materials are not dissolved using stirring water flow, but rather, powder raw materials and liquid are simultaneously stirred with stirring blades in in-cup stirring. Focusing on this, we changed our thinking and changed the outer diameter of the stirring blade to the cup bottom diameter.
The size is 0.6 to 0.75 times larger than usual, and the twist angle of the stirring blade is small to 30° to 45°, so a small amount of liquid relative to the cup capacity and a large amount of powdered raw material to that liquid can be mixed in a short time. This makes it possible to stir and mix thoroughly, thus making it possible to prepare a delicious beverage with less undissolved raw materials. [Example] The present invention will be described below with reference to drawings showing examples. Figures 1 to 3 show an embodiment of the present invention; Figure 1 is a schematic diagram of the main parts thereof, Figure 2 is a schematic diagram thereof, and Figure 3 is an explanatory diagram showing the stirring process in different states. It is. In the figure, in this case, the diameter D of the stirring blade 1 is set to 0.75 times the diameter d of the cup 10, that is, the diameter D of the stirring blade is set to 37.5 mm, and the twist angle is set to θ45° for the diameter of the 7-ounce cup, which is 50 mm. There is. Further, in this case, the stirring motor is equipped with a rotation speed control device 5a, and the rotation speed control device 5a controls the rotation speed of the stirring blades 1 after the time when cold water 16a and ice 17a for dilution are introduced as shown in FIG. 3(c). It is designed to reduce the rotational speed. Now, as before, 22 g of cocoa powder raw material 14a and 40 c.c. of hot water 15a are put into the cup 10.
As shown in FIG. 3(a), the stirring blade 1 descends into the cup 10. Then, as shown in (b), the stirring blade 1 is rotated at 6000 rpm in this case to stir the raw material and hot water for 2 to 3 seconds. Next, add cold water and ice for dilution as shown in (c), but at this time, it is recommended to reduce the rotational speed of the stirring blade 1 to 40,000 rpm to prevent the liquid from splashing out of the cup due to the addition of cold water and ice. . After (d)
The stirring is finished by raising the stirring blade 1 as shown in FIG. Here, the stirring blade diameter D/d relative to the cup diameter is 40
% to 85% and the twist angle θ of 15° to 90°, experimental data on the amount of undissolved raw material (unit: g) is shown in Table 1 below.
この発明によれば、撹拌翼の径をカツプ底径の
0.6〜0.75倍にするとともに、撹拌翼のひねり角
度を30゜〜45゜に設定するようにしたので、撹拌翼
がカツプに当たる危険を回避しつつ原料の溶け残
りをより少なく混合撹拌して美味しい飲料が調製
でき、しかも撹拌翼とカツプの相対位置合わせに
おいて制作が容易になるという作用効果が得られ
る。
According to this invention, the diameter of the stirring blade is equal to the diameter of the bottom of the cup.
In addition to increasing the ratio by 0.6 to 0.75 times, the twist angle of the stirring blades is set to 30° to 45°, which avoids the risk of the stirring blades hitting the cup, while minimizing the amount of undissolved ingredients and creating delicious beverages. can be prepared, and the relative positioning of the stirring blade and the cup can be easily manufactured.
第１図ないし第３図はこの発明の実施例を示す
図であり、第１図はその要部概略図、第２図はそ
の概略図、第３図はその撹拌工程をそれぞれ異な
る状態で示す説明図、第４図は溶け残り量の実験
データに基づくグラフである。
１……撹拌翼、２……回転軸、３……ブラケツ
ト、４……ジヨイント、５……撹拌モータ、５ａ
……回転数制御装置、６……ベース、７……ベル
ト、８……プーリ、９……駆動モータ、１０……
カツプ、１１……搬送ベルト、１２……プーリ、
１３……搬送モータ、１４……原料キヤニスタ、
１４ａ……原料、１５……湯注入ノズル、１５ａ
……湯、１６……冷却注入ノズル、１６ａ……冷
水、１７……氷シユータ、１７ａ……氷、Ｄ……
撹拌翼径、ｄ……カツプ底径、θ……撹拌翼のひ
ねり角。
Figures 1 to 3 are diagrams showing an embodiment of the present invention. Figure 1 is a schematic diagram of the main parts thereof, Figure 2 is a schematic diagram thereof, and Figure 3 shows the stirring process in different states. The explanatory diagram, FIG. 4, is a graph based on experimental data of the amount of undissolved material. 1... Stirring blade, 2... Rotating shaft, 3... Bracket, 4... Joint, 5... Stirring motor, 5a
...Rotation speed control device, 6...Base, 7...Belt, 8...Pulley, 9...Drive motor, 10...
Cup, 11...conveyor belt, 12...pulley,
13... Conveyance motor, 14... Raw material canister,
14a...Raw material, 15...Hot water injection nozzle, 15a
...Hot water, 16...Cooling injection nozzle, 16a...Cold water, 17...Ice shooter, 17a...Ice, D...
Stirring blade diameter, d...Cup bottom diameter, θ...Twist angle of stirring blade.
Claims (1)
とを該カツプ内に入出可能な撹拌翼で混合撹拌す
るカツプ式飲料自動販売機のカツプ内撹拌装置に
おいて、前記撹拌翼の径Ｄをカツプ底径ｄに対し
てＤ＝（0.6〜0.75）×ｄにするとともに該撹拌翼
のひねり角θをθ＝30゜〜45゜にすることを特徴と
するカツプ式飲料自動販売機のカツプ内撹拌装
置。1. In an in-cup stirring device of a cup-type beverage vending machine that mixes and stirs powdered raw materials and hot or cold water put into a cup with stirring blades that can be taken in and out of the cup, the diameter D of the stirring blade is the diameter of the bottom of the cup. An in-cup stirring device for a cup-type beverage vending machine, characterized in that D=(0.6 to 0.75)×d for d, and the twist angle θ of the stirring blade is set to θ=30° to 45°.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8259386A JPS62239296A (en) | 1986-04-10 | 1986-04-10 | Cut agitator for cup type beverage vending machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8259386A JPS62239296A (en) | 1986-04-10 | 1986-04-10 | Cut agitator for cup type beverage vending machine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62239296A JPS62239296A (en) | 1987-10-20 |
| JPH0567999B2 true JPH0567999B2 (en) | 1993-09-28 |
Family
ID=13778782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8259386A Granted JPS62239296A (en) | 1986-04-10 | 1986-04-10 | Cut agitator for cup type beverage vending machine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62239296A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007148893A (en) * | 2005-11-29 | 2007-06-14 | Fuji Electric Retail Systems Co Ltd | Cup type beverage vending machine |
| JP6417776B2 (en) * | 2014-08-05 | 2018-11-07 | 富士電機株式会社 | Beverage preparation method in cup |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5495300U (en) * | 1977-12-17 | 1979-07-05 |
-
1986
- 1986-04-10 JP JP8259386A patent/JPS62239296A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62239296A (en) | 1987-10-20 |
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| Date | Code | Title | Description |
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| R250 | Receipt of annual fees |
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| LAPS | Cancellation because of no payment of annual fees |