JP2002218966A - Apparatus for producing liquors - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for producing liquors, with which stirring and blending are mildly and uniformly carried out, a high-quality refined rice wine can be produced in an excellent product temperature control state. SOLUTION: A revolving shaft 7 is arranged at the central part of a cylindrical fermentation tank 1 having jackets 2a and 2b on a body part and a bottom part. The revolving shaft 7 is equipped with paddle wings 9 and 10 having outer diameters of the wings >=1/2 the inner diameter of the tank and the wing heights >=1/2 the outer diameters of the wings and approximately rectangular materials 22 composed of bar bodies 21 are projected out from the paddle wings 9 and 10 to the vicinities of the inner wall of the fermentation tank 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing liquor, and more particularly to an apparatus for producing liquor capable of realizing mild stirring and mixing under strict temperature control.

[0002]

2. Description of the Related Art In order to deepen the understanding of the present invention, first, a method for producing sake will be described. In the production of sake, first, raw rice is polished, and then the polished rice is steamed to make steamed rice, and rice koji is made from a portion of the steamed rice. Then, a sake brewer is made from the rice koji, water, and the active yeast previously cultured. The sake brewer thus obtained is charged while the amounts of steamed rice, charging water and rice koji are sequentially increased, and moromi is produced. Usually, the mashing is performed in three stages called addition, middleing and mashing, and the moromi is kept as low as possible (5 to 16 ° C).
To allow the sake yeast to grow. Then, so-called parallel double fermentation is performed in which starch is saccharified by the enzyme of the koji mold and, at the same time, the sugar content is alcohol-fermented by the yeast.

[0003] Aged moromi, whose alcohol content reaches 15 to 20%, is squeezed and separated into new sake and sake lees. In this case, addition of brewing alcohol or four-stage addition may be performed before the mash pressing step. The pressed fresh sake is heat-sterilized and stored at 60 to 65 ° C. after storage, and is blended, filtered, and bottled at the time of shipment.

[0004] After the distilling step of moromi preparation, the temperature of the moromi rises due to the heat of fermentation. If the fermentation is left as it is by natural fermentation, the temperature of the moromi becomes too high (over 20 ° C.), and the excess components melt out, resulting in a refined and savory sake. For this reason, the temperature of ordinary sake is controlled at 10 to 16 ° C.
It is necessary to control to ° C.

[0005] In the production of the above-mentioned sake, the relied on the experience and intuition of skilled workers, such as Toji, in padding (mixing) and temperature control of the raw materials used in many cases. In order to streamline, a mechanical stirring device with a mantle has been developed and put into practical use as a brewing tank for sake production. For example, as shown in FIG. 9, a stirrer in which a stirrer blade 43 is attached to a stirrer shaft 42 connected to a motor 41 is known (see Japanese Utility Model Laid-Open No. 51-9094). According to this stirrer, in the initial stage of preparation in which steamed rice swells and solidifies due to a large amount of solid content, an operation close to a manual rough paddle is possible, but the movement of the solid material is poor, and the solid material is moved up and down. Since the movement is not promoted, there is a drawback that uniformity of contents and temperature control (hereinafter referred to as "product temperature control") cannot be sufficiently performed.

Further, as shown in FIG. 10, a stirrer in which only a paddle blade 46 is attached to a stirring shaft 45 and a strong stirring is performed by a paddle blade in order to improve stirring efficiency, since the stirring power is too strong, the mash particles are removed. There is a disadvantage that it is mechanically crushed to form a paste.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide a method for producing sake, in which steamed rice is in a solid state at the initial stage. It is another object of the present invention to provide a liquor production apparatus capable of mildly and uniformly stirring and mixing in a fluidized state after liquefaction and saccharification, and capable of producing high-quality sake under a good quality control state.

[0008]

In order to achieve the above object, the present invention provides a cylindrical fermenter having a mantle having a rotating shaft arranged vertically in the center of the fermenter, and having the outer diameter of the blade on the rotating shaft. 1/2 of
A paddle wing having a wing height equal to or greater than の of the outer diameter of the wing is attached, and a structure is employed in which an auxiliary wing body is protruded from the paddle wing to the vicinity of the inner wall of the fermenter. The charged raw material pushed from the center of the tank to the inner wall surface of the tank by the paddle blades is cut off by the auxiliary wings protruding from the paddle blades, and the charged raw material stays near the inner wall of the tank due to the action of the auxiliary wings. Renewal of the heat transfer surface is promoted, and heat exchange with the cooling fluid flowing in the jacket,
Mild stirring and mixing are performed under good temperature control conditions.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the liquor production apparatus of the present invention, a rotary shaft is disposed in a vertical direction at the center of a cylindrical fermenter having an outer jacket. A paddle blade having a blade height equal to or more than ／ and a blade height equal to or more than の of the blade outer diameter is attached, and an auxiliary wing is protruded from the paddle blade to the vicinity of the inner wall of the fermenter.

It is preferable to make the auxiliary wing body project in a substantially rectangular shape, because the moromi does not rotate together and good stirring and mixing is performed.

As the auxiliary wing, a rod or a plate having an opening can be adopted.

It is preferable that the rod protruding from the paddle wing be in a round bar shape, because the mash is not crushed. Regarding the shape of the rod, not only a round rod but also an elliptical cross-section or a prism having a chamfered corner can be expected to have the effect of not destroying moromi.
In short, there is no angular portion on the outer surface of the rod, and if the rod is rounded, the effect of not destroying the mash can be expected.

In addition, the rotary shaft and the paddle wing are made hollow,
It is preferable to form a circulation path for the refrigerant or the heat medium therein, since the temperature of the product can be sufficiently controlled. For example, the rotating shaft has a double structure consisting of an inner cylinder and an outer cylinder, and two paddle blades are provided. A gap is provided between the two paddle blades, and the paddle blades are attached to the rotating shaft in parallel with each other. The upper end, the side end and the lower end of the opening are closed with a hollow tube, respectively, and the upper surface of the hollow tube closing the opening of the lower end and the lower surface of the hollow tube closing the opening of the upper end. A plurality of fluid flow holes are formed in the shaft, and the inner tube of the rotating shaft communicates with the hollow tube closing the opening at the lower end, and the hollow tube closing the opening at the upper end communicates with the outer tube of the rotating shaft. Then, the pressurized cooling fluid supplied to the inner cylinder of the rotating shaft is supplied to the space between the two paddle blades from the fluid passage hole of the hollow tube at the lower end and the fluid of the hollow tube at the upper end. It can be discharged from the outer cylinder of the rotating shaft to the outside through the flow hole. In addition to the cooling fluid flowing in the mantle, sufficient heat exchange is performed between the pressurized cooling fluid and the raw material in the fermenter, the fermentation heat is released to the outside, and the temperature of the raw material in the fermenter is reduced. Since it is kept sufficiently low, it is suitable as a ginjo sake production apparatus requiring strict temperature control at a low temperature.

Furthermore, when the paddle blades are arranged in multiple stages in the upper and lower directions, the fluid is discharged from each paddle blade toward the inner wall of the tank. Is important to increase the mixing efficiency. For that purpose, by disposing the paddle blades located in the upper stage in advance in the rotation direction at an intersection angle of 45 to 75 degrees with respect to the lower paddle blades adjacent vertically, without disturbing each other's discharge flow, A flow from the high pressure side to the low pressure side is formed between the upper and lower blades, and the flow of the upper blade and the lower blade is connected, so that the variation in the product temperature in the tank can be reduced, which is preferable. This allows
It is possible to produce alcoholic beverages of uniform quality. This structure can be particularly preferably used in a large fermenter.

[0015] Further, by forming the outer end of the lowermost paddle blade on the retreating blade, there is no suction at the rear surface of the blade tip, and the charged raw material is discharged over a wide angle range. This is preferable because the temperature of the product can be made more uniform, so that alcoholic beverages with more uniform quality can be obtained.

Furthermore, the upper and lower adjoining paddle blades partially overlap each other at the outer end in the vertical direction at the outer end, so that the connection between the flows of the upper and lower blades is ensured and stable, and good uniform mixing is achieved. It is preferable because it can be accelerated.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIG. 1. However, this is an example for illustrating a specific example of the present invention, and the present invention is not limited to this. Figure 1
1 is a fermenter having an inner diameter of 2800 mm, 2a and 2b
Is a jacket provided on the trunk and the bottom, respectively. 3a, 3b
Is a supply port of a cooling medium (cold water, hot water or steam) to the mantle 2a, and an outlet is a supply port of a cooling medium (cold water, hot water or steam) to the mantle 2b, respectively.
It is an outlet. In the present embodiment, since the trunk mantle 2a and the bottom mantle 2b are separately attached to the fermenter 1, they do not communicate with each other. Therefore, for example, by supplying a coolant to the body jacket 2a and supplying a heat medium to the bottom mantle 2b, it is possible to cool the content liquid of the body part and heat the content liquid of the bottom part simultaneously or independently. There is an advantage that operation becomes possible and more appropriate and strict product temperature management can be performed. Of course, a cooling medium may be supplied to 2a and 2b in the opposite manner. When the strict temperature control as described above is not required, the body jacket 2a and the bottom jacket 2b may be integrally attached to the fermenter 1. A raw material inlet 5 is provided at the top of the fermenter 1 and a processing liquid outlet 6 is provided at the center of the bottom.
Is provided.

As shown in FIG. 2, a double-structured rotary shaft 7 composed of an inner cylinder 7a and an outer cylinder 7b is disposed in the center of the fermenter 1 in a vertical direction. Is connected to the continuously variable transmission driving device 8 installed in the vehicle. Inner cylinder 7a shown in FIG.
Is connected to an external pressurized cooling water supply source (not shown), and the outer cylinder 7b is connected to an external water storage tank (not shown).

In FIG. 1, the rotary shaft 7 has a blade outer diameter (d) of at least half the tank inner diameter (D) and a blade height (h) of at least half the blade outer diameter (d). An upper paddle blade 9 and a lower paddle blade 10 are attached (see FIG. 3). As shown in FIG. 4, the upper and lower paddle blades 9 and 10 have a structure in which a predetermined gap is provided between the _two plate members P ₁ and P ₂ and are attached to the rotating shaft in parallel. As shown, in the upper stage paddle blade 9, the openings at the upper end, side end and lower end between the two plate members are hollow tube bodies 11, 12, 1 respectively.
3, the lower paddle blade 10 is closed by hollow tubes 14, 15, 16 at the upper end, side end, and lower end between the two plate members, respectively. Hollow tube 1
A plurality of fluid passage holes 17a and 17b are formed on the lower surface of the hollow tube 1 and the upper surface of the hollow tube 13, respectively (see FIG. 5). A plurality of fluid flow holes 18a and 18b are formed respectively in FIG.
reference). In FIG. 2, the inner tube 7a and the hollow tube 16 communicate with each other, and the outer tube 7b and the hollow tube 11 communicate with each other. further,
The substantially rectangular parallelepiped space formed by the two upper and lower parallel plate members is partitioned into three chambers on both sides of the rotating shaft 7 by partition plates 19 and 20, respectively.

As shown in FIG. 1, upper and lower paddle blades 9, 1
From 0 to the vicinity of the inner wall of the fermenter 1, a round rod-shaped rod 21 protrudes in a substantially rectangular shape, and a substantially rectangular object 22 made of this rod is formed.
Acts as an auxiliary wing, and the effect of promoting the renewal of the heat transfer surface can be expected without the charged raw material staying near the wall surface.
Moreover, if the shape is substantially rectangular, the moromi does not rotate together and good stirring and mixing can be expected.

The upper wing 9 sets the intersection angle α shown in FIG. 3, that is, the intersection angle preceding the lower wing 10 in the rotation direction indicated by the arrow A to 45 degrees, and
As shown in FIG. 3, the lower end edges of the outer fins 23 are positioned lower than the upper end edges of both outer sides of the lower wing 10, and are arranged to overlap the lower wing 10 in the vertical direction. The upper blade 9 and the lower blade 10 are mounted on the rotating shaft 7 so that the distance between the blades is 20% or less of the inner diameter D of the fermenter. Also, the fins 24 are projected from the lower wing 10,
The fermenter 1 has a shape along the bottom surface, and both outer portions are formed as retreating blades in the rotation direction indicated by the arrow A in FIG.

In FIG. 1, reference numerals 25, 26 and 27 denote thermometers.

Next, using the fermenter 1, the total rice 6000k
The sake production was carried out with the preparation of g, which will be described below.

The manufacturing process of the sake brewery is shown in Table 1 below. In Table 1, NS means "sake degree", alc means "alcohol concentration (v / v%)", and TA means "acidity (N / 10NaOH ml / 1).
AA ”means“ amino acid content (N / 1)
0 NaOH ml / 10 ml). The analysis was conducted in accordance with the method described in the 4th Amendment of the National Tax Agency prescribed analysis method. The product temperature in Table 1 is the temperature (° C.) of the sake mash after stirring.

[0025]

[Table 1]

NS obtained as above is -58,
Sake production was performed using a sake brewer with an alc of 9.5, a TA of 5.7 and an AA of 1.0.

The preparation is performed in three steps, the first day is added, the second day is dance (preparation rest), the third day is middle, the fourth day
The day was left, and the amount charged gradually increased. At the time of attachment
The rotating shaft 7 was rotated at a low speed of 7.5 rpm for 2 minutes every 10 minutes. In addition, during the middleing and staying,
The rotating shaft 7 was rotated at an extremely low speed of 0.8 rpm. Since the temperature of the mash in the fermenter 1 is gradually increased due to the heat of fermentation, cooling water (4 to 7 ° C.) is introduced into the jackets 2a and 2b at the same time as the preparation is started, and the inner cylinder 7a Pressurized cooling water (4 to 7 ° C.) was passed into the inside.

The cooling water flowing into the inner cylinder 7a is
Is discharged from the fluid flow hole 18b of the hollow tubular body 16 from the outlet.
As shown in FIG. 2, the hollow tubes 16 and 14 and the hollow tube 15 are partitioned by the sealing lid 28, so that the cooling water discharged from the fluid flow holes 18 b is partitioned by the partition plate 20. Each of the chambers rises and reaches the hollow tubular body 14 through the fluid flow holes 18a. As shown in FIG. 2, sealing lids 29, 30, and 31 are interposed in the outer cylinder 7b to promote smooth flow of cooling water from below to above, so that the outer cylinder 7b is hollow. The cooling water that has reached the pipe 14 rises inside the outer cylinder 7 b and reaches the hollow pipe 13, and the fluid flow holes 17 of the hollow pipe 13
b. As shown in FIG. 2, the hollow tubes 13 and 11 and the hollow tube 12 are separated by the sealing lid 28, so that the cooling water discharged from the fluid flow holes 17b is
Each of the chambers partitioned by the partition plate 19 is raised, and the fluid flow holes 1 are raised.
The hollow tube 11 is reached via 7a. The cooling water that has reached the hollow tube 11 rises inside the outer cylinder 7b and is discharged to the outside.
In this manner, the fermentation heat is carried away by the cooling water flowing through the mantles 2a and 2b and the gap between the hollow tube and the two plates, so that the temperature rise of the mash can be suppressed and the temperature can be kept low. did it.

The fermentation process is maintained by rotating the rotary shaft 7 at an extremely low speed of 4 rpm only twice a day for 30 seconds even after the preparation, and the paddle blade acts as an auxiliary blade. Substantially rectangular object 22 composed of rod-shaped rod 21
Is installed, promoting the renewal of the heat transfer surface without the raw material staying in the vicinity of the wall surface.Furthermore, since the rod is round, mild uniform mixing is achieved without crushing moromi. We were able to.

Table 2 shows the above charging methods and temperature measurement results.

[0031]

[Table 2]

In the measured item temperature items in Table 2, the upper, middle, and lower columns indicate the results of temperature measurement by the thermometers 25, 26, and 27. The measurement position of the thermometer 25 is about 300 mm from the wall of the fermenter, about 1930 mm from the bottom of the fermenter,
The measuring position of the thermometer 26 is about 300m from the wall of the fermenter.
m, about 710 mm from the bottom of the fermenter, and the measurement position of the thermometer 27 is about 250 mm from the center of the fermenter and about 260 mm from the bottom of the fermenter. Each measured product temperature is a value measured once during rotation and during rotation during rotation, and once during rotation when the rotation shaft 7 is not rotated.

Tables 3 and 4 below show the second day and the sixth
On the day, the effect of temperature uniformity of the raw materials charged in the tank by stirring is shown.

[0034]

[Table 3]

[0035]

[Table 4]

In the measurement location items in Tables 3 and 4, the inner wall side is a position 200 mm radially from the inner wall of the fermenter (32 in FIG. 7), and the center side is 750 mm radially from the center of the fermenter tank. (33 in FIG. 7), the surface is 2
00mm below (34 in FIG. 8), middle is 1500mm from liquid level
The lower side (35 in FIG. 8) and the lower side indicate a position 200 mm above the bottom of the fermenter (36 in FIG. 8). The liquid level is 3000 mm above the bottom of the fermenter (37 in FIG. 8). The inner wall side-1, the inner wall side-2, the inner wall side-3 or the center side-1, the center side-2, and the center side-3 were equally divided into three in the circumferential direction at each height position (120). The positions (38, 39, 40 in FIG. 7) that are separated by degrees are shown. In the item of control panel display temperature, the upper, middle, and lower
The results of temperature measurement by the thermometers 25, 26, and 27 are shown, respectively. The measured temperature values in Tables 3 and 4 are values measured once immediately before or immediately after stirring by the rotating shaft 7.

Table 5 below shows the time course of the properties of the "moromi" in the fermenter 1 from the addition to the 28th day of the addition.

[0038]

[Table 5]

As shown in Table 5, on the 28th day, the sake degree reached -1.0, the alcohol concentration was 17.1%, and the fermentation was sufficiently fermented. Ginjo liquor was obtained.

On the other hand, as shown in Table 3 or 4, the agitation of the present invention caused the variation in the temperature in the tank to be 0.1 to 0.4.
It has been found that the soaking effect can be obtained in which the temperature is kept within a minute difference within a temperature of ° C. Thus, as shown in Table 2, the saccharification of starch under strict product temperature control and mild stirring and mixing operation to keep the difference between the measured product temperature and the target product temperature within a maximum of 0.5 ° C, By performing the alcoholic fermentation of the sugar, it has the components shown in Table 5 and is also functionally
A ginjo liquor with an excellent scent, a rich scent in the mouth, a good taste, and harmony was obtained.

In the above-described embodiment, the paddle blades having two upper and lower stages are used. However, the present invention is not limited to this.

[0042]

Since the present invention is configured as described above, the following effects can be obtained. (1) According to the first and third aspects of the present invention, the renewal of the heat transfer surface is promoted by the action of the auxiliary wings protruding from the paddle blades without the charged raw material staying in the vicinity of the inner wall surface of the tank. A high-quality sake can be manufactured by maintaining the mixing and stirring and a good quality control state. (2) According to the second aspect of the invention, the mash does not rotate together, and good stirring and mixing over the entire inside of the tank is performed. (3) According to the fourth aspect of the present invention, since mash is not crushed, milder stirring and mixing can be expected. (4) According to the fifth aspect of the invention, since the fermentation heat can be smoothly discharged to the outside and the temperature of the raw material charged in the fermenter can be kept sufficiently low, strict temperature control at a low temperature is required. It is possible to provide an apparatus particularly suitable for producing Ginjo sake. (5) According to the sixth aspect of the invention, the flow of the upper wing and the lower wing can be connected to reduce the variation in the product temperature in the tank, so that it is possible to produce alcoholic beverages of uniform quality.
In particular, the device having this structure can be preferably used as a large fermenter. (6) According to the invention as set forth in claim 7, since the product temperature can be made more uniform over the entire inside of the fermenter, it is possible to produce liquors with more uniform quality. (7) According to the invention described in claim 8, the connection between the flows of the upper stage blade and the lower stage blade is ensured and stable, and good uniform mixing can be promoted.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of one embodiment of an apparatus for producing alcoholic beverages of the present invention.

FIG. 2 is a view showing only a rotating shaft and a paddle blade taken out of the apparatus of FIG. 1;

FIG. 3 is a diagram showing the relationship between the outer diameter of an upper wing and a lower wing and the inner diameter of a fermenter.

FIG. 4 is a cross-sectional view showing an embodiment of a paddle blade made of two parallel plates, in which the openings at the upper end and the lower end are closed by a hollow tube.

FIG. 5 is a diagram showing an example of a fluid flow hole provided in a hollow tube.

FIG. 6 is a view showing an example of a fluid flow hole provided in another hollow tube.

FIG. 7 is a plan view for explaining a temperature measurement position.

FIG. 8 is an elevation view for explaining a temperature measuring position.

FIG. 9 is a cross-sectional view of a conventional stirring device provided with a notch stirring blade.

FIG. 10 is a cross-sectional view of a conventional stirring device provided with three stages of paddle blades.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Fermentation tank 2a, 2b ... Outer jacket 5 ... Raw material input port 6 ... Processing liquid discharge port 7 ... Rotating shaft 7a ... Inner cylinder 7b ... Outer cylinder 8 ... Continuously variable speed drive 9 ... Upper paddle blade 10 ... Lower paddle blade 11 , 12, 13, 14, 15, 16 ... hollow pipes 17a, 17b, 18a, 18b ... fluid flow holes 19, 20 ... partition plates 21 ... rods 22 ... substantially rectangular objects 23, 24 ... fins 25, 26 , 27 ... thermometer

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Hideo Ebe 2-1-28 Aoki, Higashinada-ku, Kobe City, Hyogo Prefecture Inside the Nada Plant of Takara Sake Brewery Co., Ltd. (72) Inventor Koji Ito Shimotoribayoshi, Fushimi-ku, Kyoto, Kyoto, Japan Tamachi 1 Takara Shuzo Co., Ltd. Fushimi Factory (72) Inventor Yoshitaka Kaneko 2-1-2-8 Aoki, Higashi-Nada-ku, Kobe City, Hyogo Prefecture Takara Shuzo Co., Ltd., Nada Factory (72) Inventor Masato Okabe Aoki, Higashi-Nada-ku, Hyogo Prefecture 2-chome 1-28 Takara Sake Brewery Co., Ltd. Nada Plant No. 17 (72) Inventor Hiroaki Katsura 1-1508, Altevia III 1st Avenue, 1-9 Shimizudai, Suma-ku, Kobe-shi, Hyogo Steel Ishimori Company Building B11 Building No. 302 (72) Inventor Tetsuo Kobayashi 2-9-6 Matsugaeda-cho, Kita-ku, Kobe-shi, Hyogo F-term (reference) 4B015 HT03 HT07 JP05 JP06 4B029 AA02 BB07 CC01 CC02 CC07 DA01 DB02 DB07 DD01 DD02 DF01

Claims (8)

[Claims] 1. A rotating shaft is disposed vertically in the center of a cylindrical fermenter having a mantle, and the outer diameter of the blade is set to 1/100 of the inner diameter of the tank.
A liquor production apparatus comprising: a paddle blade having a blade height of 2 or more and a blade height equal to or more than の of the outer diameter of the blade, and an auxiliary blade protruding from the paddle blade to the vicinity of the inner wall of the fermenter. 2. An apparatus for producing alcoholic beverages according to claim 1, wherein the auxiliary wing body is projected in a substantially rectangular shape. 3. The auxiliary wing body is a rod body.
An apparatus for producing liquor according to the above. 4. The apparatus for producing alcoholic beverages according to claim 3, wherein the rod has a round bar shape. 5. The method according to claim 1, wherein the rotating shaft and the paddle blades are hollow, and a flow path for a refrigerant or a heat medium is formed therein.
An apparatus for producing alcoholic beverages according to 2, 3, or 4. 6. The paddle blades are arranged in upper and lower stages in a multi-stage manner, and the paddle blades located in the upper stage are arranged ahead of the lower paddle blades adjacent in the vertical direction at an intersection angle of 45 to 75 degrees in the rotation direction. The liquor production apparatus according to 1, 2, 3, 4, or 5. 7. An apparatus for producing alcoholic beverages according to claim 6, wherein the outer end of the lowermost paddle blade is formed as a retreating blade. 8. The liquor production apparatus according to claim 6, wherein the vertically adjacent paddle blades partially overlap each other at the outer end in the vertical direction.