JP2001029227A - Preheater for sake heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent Sake from lowering the temperature even in continuous processing without harming Sake for good taste service by heating Sake by allowing preheated Sake to flow through a heater. SOLUTION: A lever switch shape pouring part 50 is operated for serving heated Sake from a vessel such as a Sake bottle placed on the pouring part 50. Then a pump 20 is driven and sucked Sake is fed to this preheater 30. The Sake fed to the preheater 30 is heated in a process through a coil tube 33 up to about 45 deg.C and sent to a direct heater 40. A heater 41 is driven after Sake arriving at the direct heater 40 to avoid dry heating of the heater 41 and is driven when the level to one side of level sensors placed on the entrance side 43 and the exit side 44. Thus Sake is prevented from burning by dry heating of the heater.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement of sake brewing apparatus, and more particularly to a sake brewing apparatus capable of rapidly and continuously heating a large amount of sake while maintaining a good taste of the sake.

[0002]

2. Description of the Related Art There are two types of heating methods for sake brewers: a hot water bath and a direct heating system.

[0003] In the hot water bath type, a coil tube is immersed in a hot water tank in which hot water is stored, and sake is poured into the coil tube and heated. The hot water tank has a capacity of about 4 to 10 liters, and the coil pipe has a total length of 4 to 5 m and a total coil capacity of about 200 to 300 cc. And 1 go sake is about 13 ~
It is warmed in about 14 seconds and the discharge ends. Hot water in a hot water tank is usually controlled by a variable thermostat, and is heated to 80 to 90 by a heater immersed in hot water (hereinafter, hot water heater).
It is kept at ° C.

[0004] In the direct heating type heating, liquor is directly heated by a heater. An insulated heater is provided in a container-shaped heater having a separate entrance and exit, and the liquor is supplied to the heater by a pump or the like. Thus, the sake is directly heated. Therefore, when liquor at room temperature is poured from the inlet, the liquor warmed is immediately discharged from the outlet. At present, a ceramic heater is used for this heating, and a predetermined heating resistor is insulated with ceramic, and the ceramic serves as a heat radiating surface to directly touch the liquor for heating.

[0005]

However, in the hot water decoction method, the volume of the coil tube immersed in the hot water becomes the remaining liquor amount, so that a large amount of liquor (200 to 300 cc) is heated in the hot water tank during standby. It is left in the state, and the taste drops, such as the alcohol being damaged. Also, after the work is over, the remaining liquor is drained and wasted, or it is consumed without drain and the next day with a reduced taste. In this respect, the direct heating type is excellent in that the alcohol does not stand by in the heated state, so that there is no damage to the alcohol for waiting in the heated state as described above, and the residual alcohol can be reduced to about 60 cc.

In the hot water decoction method, the temperature of the hot water is kept constant due to the fact that the flow velocity is constant due to the drop, and the temperature of the hot water is gradually lowered when the liquid is continuously discharged, and the temperature of the sake is lowered due to this. There are drawbacks. As an example, 1
If you discharge 20 bottles continuously, the first one is 80 ℃
Even if it is hot sake, the 20th bottle will be lukewarm to about 50 ° C. In this regard, in the direct heating type, the flow rate is easily adjusted because the pressure is sent by the pump, and the desired hot temperature can be set for each sake bottle by using the flow rate adjustment. In addition, in the case of the direct heating type, if the heating heat amount is constant, the level of the sake temperature before heating is directly reflected on the heated sake temperature. The desired hot temperature was achieved by adjustment.

However, in the case of the direct heating type, in the case of the heater of 1400 W, it takes 22 to 23 seconds to complete the discharge of one set of sake, and in terms of the discharge time, the water bath type as short as 13 to 14 seconds is excellent. Even if it is a direct heating type, the discharge time can be shortened by increasing the heater capacity. However, considering the use of home power supply, in general, there are many outlets of 15A, and it is difficult to increase the number of dedicated outlets exceeding this, so after all There is a demand to reduce the power consumption of the heater to 1500 W or less, and in sake liquor machines that also require power consumption by pump motors and other devices, it is actually necessary to increase the capacity of the currently used 1400 W heater. Have difficulty.

Therefore, when a large amount of sake is to be warmed, a hot water brewing method with a short discharge time is used, and a direct heating type sake brewing apparatus tends to be used for relatively small demand. Almost all sake brewers use one shochu bottle to suck sake.
There are multiple units where books can be set at the same time. Therefore, the direct heating type is mainly used for a single-unit sake brewing apparatus, and the multiple heating type tends to be realized as a hot water brewing type sake brewing apparatus. However, even if it is a hot water brewing type that is suitable for a large amount of hot water with a short discharge time, the temperature of the hot water tank gradually decreases when discharging continuously, and it will not be enough to reheat the lowered hot water, so it will be continuous discharge In the case of, there is a problem that the temperature of warming gradually becomes low.

In view of the above problems, it is an object of the present invention to quickly warm even a large amount of liquor even within a predetermined power consumption range, and to warm to a desired temperature. In that case, it is an object of the present invention to provide a pre-heated sake brewing apparatus that can be provided with a good taste without lowering the temperature of the brewing even in continuous processing and without damaging the liquor.

[0010]

Means for Solving the Problems In order to solve the above problems, the invention according to claim 1 is directed to a pre-heater for heating sake by flowing sake into a pipe immersed in a hot water tank, and heating the sake directly by a heater. A liquor pre-heated by the pre-heater was further passed through the direct heater to be heated.

[0011] The preheating may be heating to any temperature as long as the heating load of the direct heater is reduced, but what is called "extremely warm" which is lower than "warm warm" is generally used. Since the temperature is 45 ° C., which is considered to be the lower limit of the warming temperature, the heating is preferably performed within a range not exceeding this temperature. Further, the pipe immersed in the bath of the preheater may be considerably shorter than before. If this is a conventional hot water bath,
If the liquor is heated to 70 ° C in a hot water tank, the temperature difference with the heated liquor in the latter half of the coil tube of the hot water tank is only 20 ° C, and the heating efficiency drops significantly. Where a coil was required, the present invention sets the pre-heating temperature of the liquor by the hot water tank as low as 40 to 45 ° C., so that the temperature difference between the hot water tank and the liquor was 50 to 45 even near the outlet of the pre-heater. The heating efficiency is as high as ° C., so that the heating efficiency is high, and consequently the preheating tube is short. Further, by making the heat exchange pipe small in diameter and thin, the heating efficiency may be increased by making the liquor flowing in the pipe turbulent, and the heating efficiency can be further increased by using a thin metal pipe.

[0012] The warming treatment after the preheating is to bring a desired heating temperature to a desired temperature with a direct heater.
This refers to heating liquor preheated to about 5 ° C to about 70 ° C, but it may be heated to either hot or lukewarm, or the preheated liquor may be heated to a very slim 45 ° C. If this temperature is a desired temperature, the heating in the direct heater may be omitted and the heat may be passed through, and the non-treatment in such a direct heater is also included in the “warming process”.

According to the above sake brewing apparatus, since the preheated liquor is further directly heated, the heating capacity is reduced by a small amount of the temperature rise width as compared with the conventional direct heating type in which the liquor is heated from normal temperature. A relative allowance can be provided, so that even if the flow rate of the direct heater is increased, a predetermined warming temperature can be obtained, and as a result, the discharge time can be shortened.

Further, in the case of the conventional direct heating method in which the calorific value is constant, the level of the heated liquor (when the flow rate of the liquor is constant) is directly reflected as the level of the liquor temperature after heating. I was On the other hand, in the case of a hot water bath, the hot water that is the heat source has a constant temperature, so even if the temperature of the heated sake is high or low, the difference in elevation is eliminated as the temperature rises through the pipe. There is a tendency. The reason is that the heating efficiency is good because the temperature difference between hot water and sake is large near the inlet of the pipe.Especially, even if the sake temperature before heating is high or low, the lower the temperature, the greater the difference in temperature between hot water and sake. That is, the lower the sake temperature before heating is, the higher the heating efficiency is, and the difference in temperature before heating tends to be eliminated.
Therefore, the liquor pre-heated in the hot water tank has a relatively constant temperature regardless of the level of the liquor temperature before heating, for example, if the hot water temperature and the length and thickness of the pipe immersed in it are fixed to a predetermined value, It is preheated to a substantially fixed temperature (for example, 45 ° C.). And since such sake preheated to a relatively constant temperature is further directly heated, a constant warming temperature can be obtained if the calorific value and flow rate of the direct heater are constant during the warming process. It is done.

Therefore, in the second aspect of the present invention, only the calorific value is adjusted while keeping the flow rate substantially constant among the calorific value and the flow rate, thereby adjusting the temperature of warming. That is, in the warming process, the final warming temperature is controlled by controlling the power consumption of the direct heater. If the temperature of the preheated liquor is just the desired warming temperature, the electric energy may be 0 W without heating. Thereby, various warming temperatures can be selected, and a desired warming temperature can be obtained.

In the conventional direct heating system, the hot temperature is adjusted by adjusting the flow rate. However, even in the conventional case, the warming temperature is adjusted by controlling the power consumption of the heater in the same manner as in claim 2. There is a problem that may be good. However, the conventional direct heating type has a longer discharge time even if the 1400W heater that matches the upper limit of the household power outlet of 1500W is fully heated, while the power consumption is adjusted in such a situation. The only way to do this is to adjust the power consumption.However, if the long discharge time has been a problem, adjusting the power to lower the power will make it even longer. Adjustment was impossible. On the other hand, in the first aspect of the present invention, the preheated liquor is directly heated, so that the heating capacity of the direct heater can be given a margin. Therefore, in the second aspect of the present invention, the power consumption of the direct heating is controlled. Temperature control becomes possible.

According to the third aspect of the present invention, the heating unit is provided in the hot water tank, and the hot water in the hot water tank whose temperature has been lowered by preheating or natural cooling is heated when the direct heater is not operated. Generally, the temperature of hot water in a hot water tank is constantly monitored,
Power supply to the heating unit is started when the temperature falls below a predetermined temperature, and cut off when the temperature rises to the predetermined temperature. At this time, when starting the power supply, check if the direct heater is not operating, if not, start the power supply to the heating unit, and if it is operating, wait for the end of the direct heating and supply the power to the heating unit do it. This prevents simultaneous operation of the pre-heater and the direct heater, and regulates the upper limit of power consumption, which is safe.

[0018]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of a pre-heating sake brewing apparatus according to the present invention will be described.

The sake brewing apparatus 1 is a two-piece set in which two bottles A can be set, and the bottle 1 can be inserted in an inverted posture from the upper surface 2 of the case of the sake brewing apparatus. . In the case there are two sake basins 10,10,
A pump 20 for sucking and sending liquor from these sake receivers 10, 10 and a preheater 3 for preheating the sent liquor.
0, a direct heater 4 for further warming the preheated liquor
The main configuration of the sake brewing apparatus is 0 and a discharge section 50 for discharging the liquor that has been heated.

The sake basin 10 has a cylindrical shape tapered toward the bottom and is opened on the upper surface 2 of the case, into which a middle cylinder 11 for supporting the inverted posture of a single bin is inserted. A suction port 1 communicating with the pump is provided at the bottom of the sake basin 10.
2 is open so that sake can be sucked from the bottle A. The one-shoulder bin A is designed such that a predetermined cap 13 is inserted into the bin opening and inserted into the middle cylinder 11,
The lower end 11b of the middle cylinder is narrowed so that the bottle mouth can be fitted with the cap 13, and the lower end 10b of the sake basin is also narrowed so that the lower end 11b of the middle cylinder can be fitted. The sake A is directly sucked from the outside air in a sealed state.

As the pump 20, a reciprocating pump is used, which sucks and sends out liquor at a constant flow rate. The flow rate can be changed by adjusting the current as needed. Further, the pump 20 sucks in a state where the suction hoses 21 from the two sake receivers are merged.

This sake brewing apparatus 1 is provided with a pre-heater 30 in the lower part of the case. The pre-heater 30 is provided with a hot water heater 3 as a heating unit in the center of a horizontally long hot water tank 31.
2 is provided horizontally in a state of being immersed, a coil tube 33 is provided so as to surround the hot water tank heater, and liquor from the pump 20 flows in a state of being immersed in hot water. The coil tube 33 is a stainless steel tube having an inner diameter of 4 mm, an outer diameter of 5 mm and a length of slightly less than 1 m wound twice and half around a coil of 100 mm in diameter.
When the alcohol is flowed at a flow rate of 50 cc, an outlet temperature of 45 ° C. is obtained. In addition, the capacity of the coil tube 33 is as small as 7 cc, so that the amount of residual liquor can be reduced. A drain pipe 34 is provided below the hot water tank 31, and a discharge pipe 35 for overflowing hot water is provided above the hot water tank 31. A temperature sensor 37 which is immersed in hot water is provided on the upper lid 36 of the hot water tank, and is used for monitoring the temperature of the hot water in the hot water tank. In addition, a water level sensor (not shown) is provided to prevent the coil tube from being fired.

As shown in FIG. 2, the direct heater 40 has a rectangular flat box shape in which two ceramic heaters 41, 41 are attached to the front and back of a rectangular frame 42. An inlet 43 and an outlet 44 for sake are provided separately. Specifically, the direct heater is rotatably installed so that the inclination angle of the flat surface can be changed. That is, an outlet 4 which also serves as a rotation axis from one side of a long heater is provided from the side thereof.
4 is provided, and an inlet 44 is provided beside the other end. The inlet 44 is connected to the inlet 43 via a silicon pipe 45 from a pre-heater.
Is positioned in a tilted posture in which it is downward. As a result, the liquor flows upward from the bottom inside the direct heater 40, so that the liquor is adapted to move upward from the heated liquor, and has an appropriate posture for discharging bubbles mixed in the liquor. I have. On the other hand, if the sake is not warmed, the remaining sake in the direct heater is drained and drained. However, if the outlet 44 is at the top, the sake cannot be discharged and the direct heater cannot be emptied. Changes the attitude of the inlet 43 to an inclination (symbol F) in which the inlet 43 is raised by rotation about the outlet 44 so that the liquor in the direct heater 40 flows out by gravity. In addition, even in the case of removing such residual liquor, the pipe 4 before and after the direct heater 40 may be used.
The sake remaining in the pipes 5 and 46 can be pushed out by the subsequent air or sake because the inner diameters of the pipes 45 and 46 are small, so that the remaining sake and drain can be removed regardless of the vertical direction of the pipe.

Although the direct heater 40 consumes a maximum of 1400 W, it can intermittently supply power by a triac, and the interval of the intermittent operation is controlled by a microcomputer. Thus, the power consumption can be adjusted step by step, and as a result, the amount of heat generated by the direct superheater 40 is adjusted. In other words, since the flow rate of the sake is almost constant in the sake brewing apparatus 1, the inlet temperature of the direct heater 40 and the temperature setting knob (not shown) are used.
, The required power at the flow velocity can be calculated, and the input amount of the triac (intermittent power supply) is calculated based on the required power. However, since there are disturbance factors such as voltage fluctuations when the sake warmer 1 is used, the outlet side temperature of the direct heater is also monitored, and if the outlet temperature deviates above or below the indicated temperature of the setting knob, this is further increased. The power is adjusted in accordance with.

The electromagnetic valve 5 is located downstream of the direct heater 40.
1 is provided, and a lever-shaped discharge portion 50 is further provided at the end thereof to serve also as a lever switch for starting / stopping the discharge of hot sake.

Each of the above components realizes a predetermined operation under the control of a microcomputer based on an operation panel (not shown) and the operation thereof. Hereinafter, a series of usage methods of the sake brewing apparatus 1 will be described, and the operation panel and the microcomputer will also be described.

First, the hot water tank 30 of the pre-heater 30 is filled with water, the hot water heater 32 is heated to make hot water, and is kept on standby. The hot water is set so as to be kept at 90 ° C., and when the temperature falls below the set temperature by monitoring the temperature sensor 37, heat is generated each time. However, under the control of the microcomputer, the presence or absence of heat generation of the direct heater 40 is checked.
If the direct heater 40 is generating heat, the end of the heating is waited and the hot water is reheated.

In addition, two bottles of one bottle A are prepared by being inserted from the upper surface 2 of the sake brewing apparatus. At this time, the cap 13 is placed in the bin 1 A. The cap 13 has a built-in valve and the valve is normally closed.
Even if you are in an inverted posture, the liquor does not flow out.
A protruding rod 14 in the direction of the tip of the bottle mouth is urged to push back the cap 13 in a state of being inserted into the bottle mouth. It is becoming.

A single bin A containing such a cap 13
Is inserted into the liquor receptacle, so that the protruding rod 14 of the cap 13 is pushed back at the bottom of the liquor receptacle, and the valve is opened to allow the liquor to be sucked. The inserted bin A is
The bottle opening is at the lower end 10b of the liquor bin through the middle cylinder in the liquor bin.
The liquor in the bottle is directly sucked from the suction port while being sealed from the outside air.

With the above, the initial preparation of the sake brewing apparatus 1 is completed, and the apparatus enters a standby state in which the sake can be supplied. When supplying hot sake, a container such as sake can be placed in the discharge part 50 and the discharge part 50 in the form of a lever switch may be operated, whereby the pump 20 is started and the sucked liquor is sent to the preheater 30. The liquor sent to the preheater is heated to about 45 ° C. in the process of passing through the coil tube 33, and is sent to the direct heater 40.

In the direct heater 40, the heating of the heater 41 is started after waiting for the sake to be sent. This is for avoiding the empty heating of the heater 41. If both water levels are detected by water level sensors disposed on the inlet 43 side and the outlet 44 side of the direct heater 40, heating is performed. This prevents breakage of the heater due to heat shock and burning of the liquor by the empty heater.

In the direct heater 40, the preheated liquor is warmed, that is, the liquor is directly heated by the ceramic heater 41 and warmed to a desired temperature. However, since the preheated liquor is heated, it is possible to sufficiently reach the predetermined hot temperature even at a higher flow rate than a conventional sake liquor with only direct heating. The heat generated by the ceramic heater 41 is 1400 W at the maximum.
Where considerable heat generation is possible, intermittent power supply is achieved by a triac, and the microcomputer controls the interval of this intermittent power to adjust the power consumption to achieve the desired temperature, such as hot or lukewarm. ing. However, if the temperature of the preheating happens to be the desired temperature itself, the heating in the direct heater 40 may be omitted. It can be freely selected such as heating, or no heating.

According to the sake brewing apparatus 1 of this embodiment, the discharge time to one liquor bottle is 12 seconds, which is much faster than that of the conventional sake brewing apparatus using only direct heating for 22 to 23 seconds. Also, since the conventional hot water decoction method takes 13 to 14 seconds, the speed is still somewhat faster, and it is possible to adjust the temperature of the hot water which has not been realized by the hot water decoction method.

The present invention is not limited to the above embodiment. The direct heater may use a heater other than the ceramic heater. The method of adjusting the power consumption of the direct heater may be a method other than adjusting the intermittent interval of intermittent power supply to the heater. Even if the power supply is intermittent, the adjustment of the connection interval may be performed by a method other than using the triac.

[0035]

According to the present invention, according to the first aspect of the present invention, the liquor is discharged at a high speed, and even a large number of sake can be supplied to the liquor quickly. In addition, the amount of liquor to be put on standby in the hot water tank is about 1 to 2 liters (200 to 3
00cc), the amount of which is very small compared to the one that was kept on standby, and even the first bottle can be kept on standby to reduce the number of injured liquors and fill it with more undamaged liquor. It is possible to supply liquor that is not. In addition, if a large amount of continuous warming is performed, the pre-heater will lower the temperature of the hot water tank and the temperature of the pre-heated liquor. Does not drop. In this way, even if a large amount of sake is continuously processed, the temperature of the sake does not drop gradually as in the conventional hot water brewing method, and it is possible to obtain a suitable temperature sake that does not change even if it is continuously discharged to a large number of sake bottles. it can.

According to the second aspect of the present invention, since the sake is preheated even when the heat generated by the direct heater is within the limited upper limit of the power consumption, the heating capacity of the direct heater is relatively high. As a result, the adjustment can be realized to reduce the power consumption, so that the temperature can be adjusted while maintaining the high discharge speed realized in the first aspect.

According to the third aspect of the present invention, since the hot water of the preheater is heated when the direct heater is not operated, a sake brewing apparatus having a sufficient heating capacity can be realized even within a limited power consumption range. .

[Brief description of the drawings]

FIG. 1 is a diagram illustrating an embodiment of a sake brewing apparatus according to the present invention.

FIG. 2 is a view of a direct heater, showing a rotating structure of the direct heater and a posture by the rotation.

[Explanation of symbols]

 DESCRIPTION OF REFERENCE NUMERALS 1 sake sake apparatus 10 sake basin 11 medium cylinder 13 cap 20 pump 30 preheater 33 coil tube 40 direct heater 41 ceramic heater 43 inlet 44 outlet 50 discharge part A one bottle

Claims (3)

[Claims] 1. A preheater for flowing liquor through a tube immersed in a hot water tank and heating the liquor, and a direct heater for directly heating the liquor with a heater, wherein the liquor preheated by the preheater is further directly heated. A sake liquor with pre-heating, characterized by flowing into a heater and warming. 2. The heating process according to claim 1, wherein the warming process is performed by heating control by controlling power consumption of the direct heater.
A sake brewer with the preheating described. 3. The sake brewing apparatus according to claim 1, wherein a heating unit is provided in the hot water tank, and the hot water is heated by the heating unit when the direct heater is not operated. .