JP2006042627A - Ultrasonic maturing apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a leached liquor having improved quality in a short time. <P>SOLUTION: The maturing apparatus is provided with a maturing vessel 25 holding a maturing material, an ultrasonic transducer 35 to generate ultrasonic vibration and transmit to the maturing material, a cooling member to cool the maturing material, a temperature detector to detect the temperature of the maturing material and a temperature controlling means to selectively drive the cooling member based on the detected temperature. Since the maturing material is cooled by the cooling member, there is no evaporation and dissipation of alcohol in the maturing material, Accordingly, a leached liquor can be produced in a short time and the quality of the liquor can be improved. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an ultrasonic ripening apparatus.

Conventionally, when producing brewed liquor such as fruit liquor and medicinal liquor, it is necessary to immerse fruits, herbs, etc. in liquors as aging materials and ripen for about 3 months to 6 months. It takes a long time to complete. Therefore, in the aging tank, alcoholic beverages and fruits, medicinal herbs, etc. are accommodated, an ultrasonic vibrator is inserted, and ultrasonic vibration is generated by the ultrasonic vibrator so that the brewed liquor is completed in a short period of time. An ultrasonic ripening apparatus has been provided (see, for example, Patent Document 1).
JP 2003-225081 A

  However, in the conventional ultrasonic ripening apparatus, the ultrasonic vibrator generates heat as the ultrasonic vibration is generated, and the alcohol of the liquor in the aging tank is vaporized and dissipated. Therefore, the quality of the leach liquor is reduced.

  The present invention provides an ultrasonic ripening apparatus that solves the problems of the conventional ultrasonic ripening apparatus, can complete the brewed liquor in a short period of time, and can improve the quality of the brewed liquor. Objective.

  Therefore, in the ultrasonic ripening apparatus of the present invention, an aging container that contains the aging material, an ultrasonic vibrator that generates ultrasonic vibrations and transmits the aging material, and a cooling member that cools the aging material; And a temperature detector for detecting the temperature of the aging material, and a temperature control processing means for selectively driving the cooling member based on the detected temperature.

  According to the present invention, in the ultrasonic aging apparatus, an aging container that stores the aging material, an ultrasonic vibrator that generates ultrasonic vibrations and transmits the aging material, and a cooling member that cools the aging material; And a temperature detector for detecting the temperature of the aging material, and a temperature control processing means for selectively driving the cooling member based on the detected temperature.

  In this case, since the aging material is cooled by the cooling member, the alcohol of the aging material is not vaporized and dissipated. Therefore, the leach liquor can be completed in a short period of time, and the quality of the leach liquor can be improved.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In this case, description will be made on the case of producing leach liquor such as fruit liquor and medicinal liquor.

  1 is a cross-sectional view of an ultrasonic ripening apparatus according to an embodiment of the present invention, FIG. 2 is a perspective view of the ultrasonic ripening apparatus according to an embodiment of the present invention, and FIG. 3 shows an operation panel according to the embodiment of the present invention. FIG. 4 and FIG. 4 are circuit diagrams of the ultrasonic ripening apparatus according to the embodiment of the present invention.

  In the figure, 11 is an ultrasonic ripening device, 12 is a bottomed outer wall body, 13 is a bottomed inner wall body having a circular shape in a cross section, which is accommodated in the outer wall body 12, and 15 is the outer wall. It is a top wall disposed between the upper ends of the body 12 and the inner wall body 13, and a closed space 16 is formed by the outer wall body 12, the inner wall body 13 and the top wall 15. Further, a medium accommodating portion 23 having an upper end opened in the inner wall body 13 and having a circular shape in cross section is formed, and in the medium accommodating portion 23, fluidity having high vibration transmission and thermal conductivity is provided. In the present embodiment, water 29 is accommodated, and the aging container 25 is detachably disposed by being immersed in the water 29. In the aging container 25, an aging material container 30 having an open upper end and a circular cross section is formed. In the aging material container 30, alcoholic beverages 31 such as shochu and sake are used as aging materials. And raw materials 32 such as fruits and medicinal herbs are accommodated. In addition, 58 is a control part arrange | positioned in the closed space 16, and 43 is an operation panel.

  The outer wall body 12 includes a side wall 17 and a bottom wall 18 and is formed of a material such as a resin. The inner wall body 13 includes a side wall 19 and a bottom wall 21, and is a material having good thermal conductivity such as stainless steel. Formed by. Further, the aging container 25 includes a side wall 26 and a bottom wall 27, and an upper end is opened. The aging container 25 is formed of a material having high hardness such as glass, and the aging material container 30 is formed by a lid (lid) body 28 as necessary. Can be sealed.

  By the way, the raw material 32 is accommodated in the aging container 25 in a state of being immersed in the liquor 31. When ultrasonic vibration is applied to the liquor 31 and the raw material 32, the extract of the raw material 32 is contained in the alcohol of the liquor 31. Since the extraction is promoted, the aging period of the leach liquor can be shortened. For example, when alcoholic liquor 31 uses shochu having an alcohol content of 25 degrees or more, fruit is used as raw material 32, and sugar is added as an additive, ultrasonic vibration is applied to alcohol molecules contained in liquor 31. Divide and disperse, and the energy at that time causes alcohol molecules to pass through the cell membrane of the fruit and be replaced with the extract inside the fruit. Therefore, the leach liquor can be completed in a short period of time. In the present embodiment, the aging period can be set to 24 hours, for example, by maintaining the temperature of the liquor 31 at an optimum temperature for aging.

  For this purpose, an ultrasonic vibrator 35 is attached to the lower surface of the bottom wall 21 in the closed space 16, and the ultrasonic vibrator 35 is driven to generate ultrasonic vibrations. 13, further transmitted to the aging container 25 through the water 29, and transmitted to the liquor 31 and the raw material 32. In this case, the water 29 functions as a first transmission medium for ultrasonic vibration. The aging container 25 is placed on the bottom wall 21 via a resin sheet (not shown) as a second transmission medium. As the ultrasonic transducer 35, a piezoelectric body having a rated output of 40 to 100 [W] and a vibration frequency of 20 to 80 [kHz] is used.

  Therefore, the ultrasonic vibration generated by the ultrasonic transducer 35 is satisfactorily transmitted to the liquor 31 and the raw material 32 through the water 29 and the sheet. Further, since the sheet is disposed between the aging container 25 and the inner wall body 13, it is possible to prevent the aging container 25 from being slightly shaken on the inner wall body 13 by ultrasonic vibration and generating sound. it can.

  The liquor 31 can be adjusted without adding the raw material 32 to the liquor 31. For example, sake, wine, and the like are a mixture of water and alcohol molecules, and the taste differs depending on how water molecules called alcohol and alcohol molecules are combined. Therefore, when sake, wine, or the like is used as the alcoholic beverage 31 and the ultrasonic vibration is applied to the alcoholic beverage 31 without adding the raw material 32, the clusters are broken and turned into cells, and the alcohol molecules are finely wrapped. As a result, it suppresses the irritation on the tongue when drinking sake, wine, etc., resulting in a mellow and mild taste.

  By the way, as the ultrasonic transducer 35 is driven, the ultrasonic transducer 35 generates heat. In order to prevent heat from accumulating in the closed space 16, a fan 36 as an air suction device is provided on the bottom wall 18, and an air discharge port 37 is formed in the vicinity of the upper end of the side wall 17. Is done. Therefore, by driving the fan 36, air is sucked into the closed space 16, and the sucked air cools the ultrasonic transducer 35, and the air whose temperature has increased by cooling the ultrasonic transducer 35 is The air is discharged from the air outlet 37.

  In order to prevent heat from accumulating in the closed space 16, a fan as an air discharge device can be provided on the bottom wall 18 and an air suction port can be formed in the vicinity of the upper end of the side wall 17. Therefore, when the fan is driven, air is sucked into the closed space 16 through the air suction port, and the sucked air cools the ultrasonic vibrator 35 and cools the ultrasonic vibrator 35 to reduce the temperature. The air that has risen is discharged by the fan.

  Further, the heat of the ultrasonic vibrator 35 is transferred to the liquor 31 and the raw material 32 through the inner wall body 13 and the aging container 25. In that case, as the temperature of the liquor 31 and the raw material 32 becomes higher, the alcohol is vaporized and the quality of the brewed liquor decreases. Therefore, in order to prevent the temperature of the liquor 31 and the raw material 32 from increasing, a Peltier element 38 as a cooling member is attached to the outer peripheral surface of the side wall 19 in the closed space 16 to drive the Peltier element 38. As a result, the liquor 31 and the raw material 32 can be cooled via the inner wall body 13, the water 29, the aging container 25, and the like. In this case, the Peltier element 38 is driven with a voltage of 12 [V], has a cooling part on one side and a heating part on the other side, and when the Peltier element 38 is used as a cooling member, the cooling unit In the present embodiment, the portion needs to be in contact with the inner wall body 13. And since it is necessary to cool a heating part in order to maintain the function of the said cooling part, the heat radiator 39 is attached to this heating part. Therefore, the air after cooling the ultrasonic transducer 35 is further discharged from the air discharge port 37 after cooling the radiator 39.

  When the cold temperature of the Peltier element 38 is switched and driven, the liquor 31 and the raw material 32 can be heated via the inner wall body 13. In this case, the Peltier element 38 is used as a heating member, and it is necessary to bring the heating portion into contact with the inner wall body 13 that is a heated element. And since it is necessary to heat a cooling part in order to maintain the function of the said heating part, a heat absorber is attached to this cooling part. Therefore, the air after cooling the ultrasonic transducer 35 is discharged from the air discharge port 37 after heating the heat absorber.

  Thus, since the liquor 31 and the raw material 32 can be cooled by the Peltier element 38, the temperature of the liquor 31 and the raw material 32 does not increase. Therefore, the alcohol of the liquor 31 is not vaporized and dissipated, and the quality of the brewed liquor can be improved.

  Moreover, the temperature of the liquor 31 and the raw material 32 can be freely changed by selectively using the Peltier element 38 as a cooling member and a heating member. Therefore, the liquor 31 and the raw material 32 can be drunk in a cooled state or a heated state.

  Next, the operation panel 43 and the ultrasonic ripening apparatus will be described.

  The operation panel 43 includes operation units AR1 and AR3 and a display unit AR2. The operation unit AR1 includes a course selection button 44, a start button 45, and a stop button 46. The operation unit AR3 includes temperature control buttons 47 and 48. Is disposed. Further, the display unit AR2 displays a display board 51 for displaying time / time and temperature, a lamp 52 for displaying set functions, a lamp 53 for displaying contents displayed on the display board 51, and a function being executed. A lamp 54 and the like are provided.

  In FIG. 4, 58 is a control unit, 61 is a commercial 100 [V] power supply, and the power supply 61 is connected to the control unit 58 via an AC / DC converter 62 and via an AC / DC converter 63. It is connected to the cool / warm switch 64 and to the ultrasonic oscillator 65 and the fan 36. An on / off switch SW 1 is connected between the power source 61 and the ultrasonic oscillator 65, and an on / off switch SW 2 is connected between the power source 61 and the fan 36 and the AC / DC converter 63. The cold / hot temperature changeover switch 64 is connected to the Peltier element 38. The ultrasonic oscillator 65 is oscillated by receiving an alternating current from the power supply 61, and sends a current having a frequency of 40 [kHz] to the ultrasonic transducer 35.

  The control unit 58 is connected to sensors 66 and 67 as first and second temperature detection units. The sensors 66 and 67 detect the temperature of the liquor 31 and send it to the control unit 58 as a sensor output. . The control unit 58 is connected to the course selection button 44, the start button 45, the stop button 46, the temperature adjustment buttons 47 and 48, the display panel 51, the lamps 52 to 54, and the like. When the operator operates the stop button 46, the temperature control buttons 47, 48, etc., predetermined functions are set and executed, and the time / time and temperature are set by the lamp 52 by the display panel 51. Functions displayed on the display panel 51 by the lamp 53 and functions being executed by the lamp 54 are displayed.

  Relays R <b> 1 to R <b> 3 are connected to the control unit 58. The on / off switch SW1 is turned on as the relay R1 is turned on, drives the ultrasonic oscillator 65, drives the ultrasonic transducer 35, and generates ultrasonic vibrations. The relay R1 Is turned off, and the ultrasonic oscillator 65 is stopped and the ultrasonic transducer 35 is stopped. The on / off switch SW2 is turned off when the sensor 66 exceeds the set temperature on the high temperature side, and is turned on when the temperature is lower than the set temperature on the low temperature side. Further, by turning on and off the relays R2 and R3, the cool / warm changeover switch 64 can be switched, and the Peltier element 38 can function as a cooling member or a heating member. In addition, the temperature of the liquor 31 can be changed in the range of 10 to 55 [° C.] by changing the set temperature at which the sensor 66 is turned on / off.

  Next, the operation of the ultrasonic ripening apparatus having the above configuration will be described.

  First, when the operator presses the course selection button 44 on the operation panel 43 once and then presses the start button 45, the display processing means (not shown) of the control unit 58 performs display processing, and the lamp 52 "instant" “Made” is lit. In addition, as the start button 45 is pushed, instant production by ultrasonic vibration is started at 35 [° C.]. For this purpose, the ultrasonic generation processing means (not shown) of the control unit 58 performs the ultrasonic generation processing, turns on / off the on / off switch SW1, drives the ultrasonic oscillator 65 intermittently, and the ultrasonic transducer 35. Is driven to generate ultrasonic vibration, and the ultrasonic vibration is transmitted to the liquor 31 and the raw material 32. The ultrasonic oscillator 65 and the ultrasonic transducer 35 are turned on for 5 minutes, then turned off for 5 minutes, and turned on and off for 24 hours.

  The heat of the ultrasonic transducer 35 is transmitted to the inner wall body 13, the temperature of the liquor 31 is detected by the sensors 66 and 67, and is sent to the control unit 58 as a sensor output. A temperature control processing unit (not shown) of the control unit 58 performs temperature control processing, turns on / off the switch SW2 based on the detected temperature of the liquor 31, and selectively drives the Peltier element 38. Then, the inner wall body 13 is cooled. The fan 36 is also driven as the on / off switch SW2 is turned on.

  Next, when the operator presses the course selection button 44 of the operation panel 43 twice and then presses the temperature adjustment buttons 47 and 48, the ready-made temperature can be set. At this time, “temperature setting” of the lamp 52 is turned on and the temperature is displayed on the display panel 51. Subsequently, when the operator presses the course selection button 44 of the operation panel 43 once and then presses the start button 45, the display processing means turns on the “immediate manufacture” of the lamp 52. In addition, as the start button 45 is pressed, immediate production by ultrasonic vibration is started at the set temperature.

  In addition, this invention is not limited to the said embodiment, It can change variously based on the meaning of this invention, and does not exclude them from the scope of the present invention.

It is sectional drawing of the ultrasonic ripening apparatus in embodiment of this invention. 1 is a perspective view of an ultrasonic ripening apparatus according to an embodiment of the present invention. It is a figure which shows the operation panel in embodiment of this invention. 1 is a circuit diagram of an ultrasonic ripening apparatus in an embodiment of the present invention.

Explanation of symbols

25 Aging container 31 Alcoholic beverage 35 Ultrasonic vibrator 38 Peltier element 58 Control unit 66, 67 Sensor

Claims (1)

(A) an aging container for storing an aging material;
(B) an ultrasonic transducer that generates ultrasonic vibrations and transmits them to the aging material;
(C) a cooling member for cooling the aging material;
(D) a temperature detection unit for detecting the temperature of the aging material;
(E) An ultrasonic ripening apparatus comprising temperature control processing means for selectively driving the cooling member based on the detected temperature.

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