JP2021172361A - Sake server and sake pour-out method - Google Patents

Abstract

To pour sake without damaging the original taste and flavor of sake.SOLUTION: A sake server disclosed by the application for pouring sake comprises a first container 10 composed of a soft packaging material in which sake is stored, where sake is in a deoxidation state, a second container 20 in which prescribed fluid is sealed around the first container, wherein the second container includes the first container, a third container 30 for keeping the inside of the container at a prescribed low temperature, wherein the third container stores the second container including the first container, a pump 40 for supplying the fluid around the first container in the second container so that a pressure in the second container is in a prescribed pressure higher than the atmospheric pressure, and a pour-out nozzle 50 for pouring sake pushed out by the pressure in the second container, wherein the nozzle allows a circulation of sake stored in the first container, and the pump supplies a fluid having the substantially same temperature as that of the inside of the third container to an area around the first container in the second container.SELECTED DRAWING: Figure 2

Description

The present invention relates to a sake server and a sake dispensing method.

Patent Document 1 discloses a technique for bubbling sake by blowing nitrogen gas into the sake. According to this technique, sake having excellent storage stability is provided even during long-term storage. Further, Patent Document 2 discloses a technique relating to a bottled beverage server for cooling and pouring a beverage stored in a bottle. According to this technology, a pump for circulating cooling water through the cooling pipe and a cooling device for cooling the cooling water outside the housing in which a cold storage, a Pelche element, and a part of the cooling pipe are housed. By arranging the beverage, the beverage is efficiently cooled in the beverage server where the bottle can be easily replaced.

Japanese Unexamined Patent Publication No. 9-2622082 Japanese Unexamined Patent Publication No. 2004-82992

Sake is easily oxidized, and it is known that changes in the environment have a great effect on taste and aroma. For example, if the quality of sake deteriorates due to oxidation, irradiation with sunlight, temperature change, etc., the original taste and aroma of sake are impaired.

An object of the present invention is to provide a sake server and a sake dispensing method capable of pouring sake without impairing the original taste and aroma of sake.

The sake server disclosed in the present application is a container for soft packaging material in which sake is stored in a sake server for pouring sake, and the first container in which the sake is deoxidized and the above-mentioned A container that includes a first container, that is, a second container in which a predetermined fluid is sealed around the first container in the container, and a container that houses the second container that includes the first container. The third container that keeps the inside of the container at a predetermined low temperature and the first container in the second container so that the pressure in the second container becomes a predetermined pressure higher than the atmospheric pressure. A pump that supplies the fluid around the container and a nozzle that is configured so that the sake stored in the first container can be circulated, and dispenses the sake that is pushed out by the pressure in the second container. A pouring nozzle is provided, and the pump is configured to supply the fluid having a temperature substantially the same as the temperature in the third container to the periphery of the first container in the second container. ..

In addition, the disclosure of the present application can be grasped from the aspect of the method of pouring sake. That is, the sake pouring method disclosed in the present application includes a first container of a soft packaging material in which sake is stored and the first container, and a second container in which a predetermined fluid is sealed around the first container. A container, a third container containing the second container including the first container, a pump for supplying the fluid around the first container in the second container, and storage in the first container. A method of pouring sake from a sake server equipped with a pouring nozzle for pouring out the prepared sake so that the pressure in the second container becomes a predetermined pressure higher than the atmospheric pressure. A step of supplying the fluid having a temperature substantially the same as the temperature in the third container to the periphery of the first container in the second container by the pump, and a step of opening the spout of the pouring nozzle. And have.

According to the disclosure of the present application, sake can be poured without impairing the original taste and aroma of sake.

It is a partial sectional view of the sake server which concerns on 1st Embodiment. In a partial cross-sectional view of the sake server according to the first embodiment, it is a figure for demonstrating a mode in which sake is dispensed from a pouring nozzle by the operation of a lever by a user. It is a figure for demonstrating the mode in which the sake is dispensed from the ejection nozzle by the operation of the lever by the user in the partial cross-sectional view of the sake server which concerns on the modification 1 of 1st Embodiment. FIG. 5 is a flowchart of a process performed by the pressure adjusting device in the second modification of the first embodiment in order to make the pressure in the pressure vessel a predetermined pressure higher than the atmospheric pressure. In a partial cross-sectional view of the sake server according to the second embodiment, it is a figure for demonstrating a mode in which sake is dispensed from a pouring nozzle by the operation of a lever by a user.

In the disclosure of the present application, the sake server includes a first container, a second container, a third container, a pump, and a pouring nozzle. The first container is a container of a soft packaging material in which sake is stored, and the sake is deoxidized in the container. This deoxidized state may be realized by evacuating the inside of the first container, or may be realized by filling the inside of the first container with nitrogen gas. Then, the second container includes the first container and seals a predetermined fluid around the first container. The predetermined fluid may be a gas or a liquid, and air or water is exemplified. Further, the third container is a container in which a second container including the first container is housed, and the inside of the container is kept at a predetermined low temperature. A refrigerator is exemplified as the third container.

Then, the pump supplies the fluid around the first container in the second container so that the pressure in the second container becomes a predetermined pressure higher than the atmospheric pressure. Here, the pressure in the second container means, for example, the pressure of the airtight air when the air is sealed around the first container in the second container. Then, when the pressure in the second container is set to a predetermined pressure higher than the atmospheric pressure in this way, the first container of the soft packaging material is easily deformed by the pressure. At this time, when the pouring outlet of the pouring nozzle configured so that the sake stored in the first container can be distributed is opened, the sake extruded by the pressure in the second container is poured from the pouring nozzle. It will be released. The above-mentioned predetermined pressure is set so that the pouring flow rate of sake discharged from the pouring nozzle in response to the pressure in the second container is a flow rate that is easy for the user who operates the sake server to handle. Pressure.

Further, in the sake server disclosed in the present application, the pump is configured to supply a fluid having a temperature substantially the same as the temperature in the third container to the periphery of the first container in the second container. According to this, the pump supplies a cold fluid having a temperature substantially the same as the temperature in the third container kept at a predetermined low temperature around the first container in the second container. Then, the sake in the first container can be sufficiently cooled, and the original taste and aroma of the sake can be reproduced. As described above, according to the sake server disclosed in the present application, sake can be dispensed without impairing the original taste and aroma of sake.

Hereinafter, embodiments of the present disclosure will be described with reference to the drawings. The configuration of the following embodiments is an example, and the disclosure of the present application is not limited to the configuration of the embodiment.

<First Embodiment>
The sake server according to the first embodiment will be described with reference to FIG. FIG. 1 is a partial cross-sectional view of the sake server 1. The sake server 1 disclosed in the present application is a device for pouring sake as a beverage, and the sake dispensed by the sake server 1 is fermented using rice, rice koji, water, sake residue, or the like as raw materials. This is what I let you do. The sake server 1 according to the present embodiment is a storage pack 10 in which sake is stored and a container containing the storage pack 10, so that the pressure inside the container becomes a predetermined pressure higher than the atmospheric pressure. A pressure vessel 20 in which air is sealed around the storage pack 10, a refrigerator 30 that houses the pressure vessel 20 including the storage pack 10, and a pump 40 that supplies air around the storage pack 10 in the pressure vessel 20. And a pouring nozzle 50 for pouring out sake extruded by the pressure in the pressure vessel 20.

The storage pack 10 is a container of a soft packaging material for storing sake, for example, a pouch molded in the shape of a bag or a bag-in-box. However, the shape of the storage pack 10 does not matter as long as it can be deformed relatively easily by external pressure. Such a storage pack 10 is composed of a polymer material such as polyethylene, polypropylene, polyethylene terefurate, and nylon, and a soft packaging material obtained by laminating a material such as aluminum as needed.

Here, sake is easily oxidized, and if the quality of sake is deteriorated by oxidation, the original taste and aroma of sake are impaired. Therefore, in the storage pack 10 of the present embodiment, sake is deoxidized in the storage pack 10. Specifically, in the storage pack 10 of the present embodiment, the inside of the storage pack 10 is evacuated. As a result, the situation in which the quality of sake is deteriorated due to oxidation is suppressed as much as possible. The mode in which sake is deoxidized in the storage pack 10 is not limited to the mode in which the inside of the storage pack 10 is evacuated. For example, sake may be deoxidized in the storage pack 10 by filling the storage pack 10 with nitrogen gas.

The pressure vessel 20 is a bottle-shaped container having an opening, and by sealing the opening with the adapter 21, the inside can be maintained in an airtight state while the storage pack 10 is included. As described above, the storage pack 10 is a container for soft packaging material. Therefore, the storage pack 10 can be arranged in the pressure vessel 20 in a state of being folded to the extent that it can pass through the opening of the pressure vessel 20. Then, by injecting sake into the storage pack 10 while being contained in the pressure vessel 20, the storage pack 10 in which the sake is stored may be included in the pressure vessel 20. Further, in the bottle-shaped pressure vessel 20, since the bottom surface portion thereof can be opened and closed, the storage pack 10 in which sake is stored may be arranged in the pressure vessel 20 from the bottom surface portion.

Further, in the present embodiment, air is sealed around the storage pack 10 in the pressure vessel 20, and the pressure in the container is set to a predetermined pressure higher than the atmospheric pressure. This will be described below.

As shown in FIG. 1, a pump 40 is arranged in the refrigerator 30 that houses the pressure vessel 20 including the storage pack 10. The pump 40 is a device that supplies air around the storage pack 10 in the pressure vessel 20, and the discharge port of the pump 40 and the check valve 43 provided in the adapter 21 are connected by a tube 42. The air discharged from the pump 40 is supplied to the periphery of the storage pack 10 in the pressure vessel 20 via the tube 42 and the check valve 43. Here, the check valve 43 allows air to flow from the tube 42 side connected to the pump 40 to the outlet pipe 44 side communicated with the pressure vessel 20, but does not allow air to flow in the opposite direction. It is a constructed valve. Therefore, the opening of the pressure vessel 20 is sealed by the adapter 21, and the air discharged from the pump 40 is supplied into the pressure vessel 20 via the check valve 43, whereby the pressure vessel 20 The pressure inside is set to a predetermined pressure higher than the atmospheric pressure. Here, the pressure in the pressure vessel 20 is the pressure of air maintained in an airtight state around the storage pack 10 in the pressure vessel 20, for example, at an arbitrary position of the bottle-shaped pressure vessel 20 or. By arranging the pressure sensor on the adapter 21 that seals the opening of the pressure vessel 20, the pressure inside the pressure vessel 20 can be detected. Further, the predetermined pressure is set so that the pouring flow rate of sake discharged from the pouring nozzle 50 in response to the pressure in the pressure vessel 20 is a flow rate that is easy for the user who operates the sake server 1 to handle. Pressure.

Further, the refrigerator 30 is a device for keeping the inside of the refrigerator at a predetermined low temperature, and as described above, houses the pressure vessel 20 including the storage pack 10. Here, the taste and aroma of sake are altered by the irradiation of sunlight, the light of lighting equipment, and insufficient temperature control. Therefore, in the sake server 1 disclosed in the present application, the pressure vessel 20 including the storage pack 10 is housed in the refrigerator 30.

The dispensing nozzle 50 is a nozzle for pouring sake extruded by the pressure in the pressure vessel 20, and is attached to the front surface of the refrigerator 30 so as to project forward. The pouring nozzle 50 is configured so that the sake stored in the storage pack 10 can be distributed via the tube 11 communicated with the storage pack 10. Further, the pouring nozzle 50 can open and close the spout of the nozzle by operating the lever 51, and when the spout is opened by operating the lever 51 by the user of the sake server 1, the pouring nozzle 50 Sake will be poured out from.

According to the sake server 1 described above, the oxidation of sake is suppressed by deoxidizing the sake in the storage pack 10. By storing the pressure vessel 20 including the storage pack 10 in the refrigerator 30, it is possible to prevent sake from being exposed to sunlight or the light of a lighting fixture. Further, it seems that the sake in the storage pack 10 is cooled by keeping the inside of the refrigerator 30 at a predetermined low temperature, and it is possible to reproduce the original taste and aroma of the sake. However, since air is sealed around the storage pack 10 in the pressure vessel 20, if air having an outside air temperature is supplied to the surrounding space of the storage pack 10 by the pump 40, the storage pack 10 is used. There may be a situation where the sake inside cannot be cooled sufficiently.

Therefore, in the sake server 1 according to the present embodiment, the pump 40 supplies the air in the refrigerator 30 to the periphery of the storage pack 10 in the pressure vessel 20. This will be described with reference to FIG.

FIG. 2 is a diagram for explaining a mode in which sake is dispensed from the pouring nozzle 50 by the operation of the lever 51 by the user in a partial cross-sectional view of the sake server 1 according to the first embodiment. Here, in the state shown in FIG. 1 above, the pouring outlet of the pouring nozzle 50 is closed, and the storage pack 10 will be deformed by receiving pressure from the air around the storage pack 10 in the pressure vessel 20. However, the closed spout of the spout nozzle 50 serves as a stopper, and the sake in the storage pack 10 does not pour out. Therefore, the storage pack 10 is not significantly deformed. On the other hand, as shown in FIG. 2, when the injection port of the injection nozzle 50 is opened, the storage pack 10 contracts under the pressure in the pressure vessel 20, and the sake in the storage pack 10 is pushed out. Sake will be dispensed from the dispensing nozzle 50.

Then, when sake is poured out from the pouring nozzle 50, the amount of sake stored in the storage pack 10 is reduced by the amount of the pouring amount. Here, as described above, the storage pack 10 is a container for soft packaging material, and is configured to push out sake in the storage pack 10 by contracting under pressure in the pressure vessel 20. There is. Therefore, when the amount of sake stored in the storage pack 10 decreases, the proportion of the storage pack 10 in the pressure vessel 20 decreases by the amount corresponding to the decrease. In other words, the volume of air around the storage pack 10 in the pressure vessel 20 increases. Then, the pressure of the air maintained in the airtight state around the storage pack 10 in the pressure vessel 20 decreases, and a situation may occur in which the pressure vessel 20 cannot be maintained at a predetermined pressure. In the present embodiment, the pressure vessel 20 is provided with a pressure sensor that detects the pressure of the air around the storage pack 10 in the pressure vessel 20, and the pressure vessel 20 is in the pressure vessel 20 detected by the pressure sensor. The pressure is displayed on the display panel 31 arranged in front of the refrigerator 30.

When the user of the sake server 1 confirms that the value of the pressure in the pressure vessel 20 displayed on the display panel 31 of the refrigerator 30 is lower than the predetermined lower limit value, the user operates the pump 40 to operate the pressure. Air can be supplied around the storage pack 10 in the container 20. That is, the pump 40 supplies air around the storage pack 10 in the pressure vessel 20 so that the pressure in the pressure vessel 20 becomes a predetermined pressure higher than the atmospheric pressure. At this time, the pump 40 supplies the air in the refrigerator 30 to the periphery of the storage pack 10 in the pressure vessel 20. More specifically, as described above, in the present embodiment, the pump 40 is arranged in the refrigerator 30, and the suction port 41 of the pump 40 is also present in the refrigerator 30. Therefore, when the pump 40 is operated, the air in the refrigerator 30 is sucked into the pump 40 from the suction port 41, and the air in the pressure vessel 20 is sucked from the discharge port of the pump 40 via the tube 42 and the check valve 43. It is supplied around the storage pack 10. That is, the pump 40 supplies the cold air in the refrigerator 30 kept at a predetermined low temperature to the periphery of the storage pack 10 in the pressure vessel 20. Then, the sake in the storage pack 10 can be sufficiently cooled, and the original taste and aroma of the sake can be reproduced.

As described above, according to the sake server 1 disclosed in the present application, sake can be dispensed without impairing the original taste and aroma of sake.

<Modification 1 of the first embodiment>
A first modification of the first embodiment will be described with reference to FIG. In the first embodiment described above, an example in which the cold air in the refrigerator 30 is supplied to the periphery of the storage pack 10 in the pressure vessel 20 by the pump 40 has been described. On the other hand, in the present modification, an example in which the cooling water stored in the bottle arranged in the refrigerator 30 is supplied to the periphery of the storage pack 10 in the pressure vessel 20 by the pump 40 will be described.

FIG. 3 is a partial cross-sectional view of the sake server 1 according to the first modification of the first embodiment, for explaining a mode in which sake is dispensed from the pouring nozzle 50 by the operation of the lever 51 by the user. Is. As shown in FIG. 3, in this modification, in addition to the configuration of the first embodiment described above, the bottle 45 is arranged in the refrigerator 30. Cooling water is stored in the bottle 45. In this case, when the pump 40 is operated, the cooling water stored in the bottle 45 is sucked up into the pump 40 from the suction port 41, and the pressure is sucked from the discharge port of the pump 40 through the tube 42 and the check valve 43. It is supplied around the storage pack 10 in the container 20. That is, the pump 40 supplies the cooling water cooled in the refrigerator 30 kept at a predetermined low temperature to the periphery of the storage pack 10 in the pressure vessel 20. Then, the sake in the storage pack 10 can be sufficiently cooled, and the original taste and aroma of the sake can be reproduced.

The sake server 1 described above can also dispense sake without impairing the original taste and aroma of sake.

<Modification 2 of the first embodiment>
A second modification of the first embodiment will be described with reference to FIG. The sake server 1 according to this modification includes a pressure adjusting device in addition to the configuration of the first embodiment described above. The pressure adjusting device is a control device that controls the operation of the pump 40 based on the pressure in the pressure vessel 20, and has an electronic control unit composed of a CPU, RAM, ROM, and the like. The CPU is an arithmetic processing unit and executes each process shown in FIG. 4 to be described later. The RAM is a memory in which a program executed by the CPU and data used by the control program are expanded. The ROM is a device that stores a program executed by the CPU and data used by the control program.

Then, FIG. 4 is a flowchart of a process performed by the pressure adjusting device in this modified example in order to make the pressure in the pressure vessel 20 a predetermined pressure higher than the atmospheric pressure. First, in S101, the pressure in the pressure vessel 20 is acquired. The pressure regulator is a storage pack 10 in the pressure vessel 20 detected by a pressure sensor located at an arbitrary position of the bottle-shaped pressure vessel 20 or an adapter 21 that seals the opening of the pressure vessel 20. Get the pressure of the ambient air. Then, when the processing of S101 is completed, the process proceeds to S102.

In S102, it is determined whether or not the pressure in the pressure vessel 20 acquired in the process of S101 is less than the lower limit value. Here, the above lower limit value is a threshold value determined based on the required pouring flow rate of sake from the pouring nozzle 50 when the user serves sake using the sake server 1, and the sake server 1 Predetermined by the user of. Then, if an affirmative determination is made in S102, the process proceeds to S103, and if a negative determination is made in S102, the process returns to S101.

If a positive determination is made in S102, then in S103, the operation of the pump 40 is started. The pressure regulator can start the operation of the pump 40 by transmitting a command to start the operation to the pump 40. Then, when the processing of S103 is completed, the process proceeds to S104.

In S104, the pressure in the pressure vessel 20 is acquired. The process of S104 is substantially the same as the process of S101 described above. Then, in S105, it is determined whether or not the pressure in the pressure vessel 20 acquired in the process of S104 has reached a predetermined value. Here, the above-mentioned predetermined value is set so that the pouring flow rate of sake discharged from the pouring nozzle 50 under the pressure in the pressure vessel 20 is a flow rate that is easy for the user who operates the sake server 1 to handle. The value of the pressure to be applied, which is predetermined by the user. Then, if an affirmative determination is made in S105, the process proceeds to S106, and if a negative determination is made in S105, the process returns to S104.

If a positive determination is made in S105, then in S106, the operation of the pump 40 is terminated. The pressure regulator can end the operation of the pump 40 by transmitting a command to end the operation to the pump 40.

According to the process described above, the pouring flow rate of sake from the pouring nozzle 50 is automatically controlled to a flow rate that is easy for the user to handle, without the operation of the user of the sake server 1. Therefore, when the user serves sake using the sake server 1, environmental changes to the sake such as exposure of the sake to the air are minimized as much as possible, so that the sake can be served without impairing the original taste and aroma of the sake. Can be dispensed.

<Second embodiment>
The second embodiment will be described with reference to FIG. In the first embodiment described above, an example in which the pump 40 is provided in the refrigerator 30 and the cold air in the refrigerator 30 is supplied around the storage pack 10 in the pressure vessel 20 has been described. On the other hand, in the present embodiment, the pump 40 is provided outside the refrigerator 30, and the outside air sucked into the pump 40 and pumped from the discharge port is supplied to the refrigerator 30 by a cooling device provided outside the refrigerator 30. An example of cooling so as to be substantially the same as the temperature inside will be described.

FIG. 5 is a diagram for explaining a mode in which sake is dispensed from the pouring nozzle 50 by the operation of the lever 51 by the user in a partial cross-sectional view of the sake server 1 according to the second embodiment. In this embodiment, as shown in FIG. 5, the pump 40 and the cooling device 46 are arranged outside the refrigerator 30. In this case, when the pump 40 is operated, the outside air, which is the air outside the refrigerator 30, is sucked into the pump 40 from the suction port 41, and the cooling device 46, the tube 42, and the check valve are sucked from the discharge port of the pump 40. It is supplied to the periphery of the storage pack 10 in the pressure vessel 20 via 43. Here, the cooling device 46 is a device that adjusts the temperature of the air pumped from the pump 40 so as to be substantially the same as the temperature inside the refrigerator 30. According to such a configuration, even when the pump 40 sucks the outside air, the cold air cooled by the cooling device 46 is supplied to the periphery of the storage pack 10 in the pressure vessel 20. Further, even if energy is given to the air by the operation of the pump 40 and the temperature of the air pumped from the discharge port of the pump 40 rises above the temperature of the air sucked up by the pump 40, the cooling device 46 Therefore, the temperature of the air pumped from the pump 40 can be suitably adjusted so as to be substantially the same as the temperature inside the refrigerator 30. Then, the sake in the storage pack 10 can be sufficiently cooled, and the original taste and aroma of the sake can be reproduced.

The sake server 1 described above can also dispense sake without impairing the original taste and aroma of sake.

1 ... Sake server 10 ... Storage pack 20 ... Pressure vessel 30 ... Refrigerator 40 ... Pump 50 ... Injection nozzle

Claims (6)

At the sake server for pouring sake
A container for soft packaging material in which sake is stored, and a first container in which the sake is deoxidized.
A container that includes the first container, and a second container in which a predetermined fluid is sealed around the first container in the container.
A container in which the second container including the first container is housed, and a third container that keeps the inside of the container at a predetermined low temperature.
A pump that supplies the fluid around the first container in the second container so that the pressure in the second container becomes a predetermined pressure higher than the atmospheric pressure.
A nozzle configured to allow the sake stored in the first container to be distributed, and a pouring nozzle for pouring out the sake extruded by the pressure in the second container.
With
The pump is configured to supply the fluid having a temperature substantially the same as the temperature in the third container to the periphery of the first container in the second container.
Sake server. The pump supplies the air in the third container to the periphery of the first container in the second container.
The sake server according to claim 1. The inside of the first container is evacuated.
The sake server according to claim 1 or 2. The pump is provided in the third container.
The sake server according to any one of claims 1 to 3. Obtaining the pressure in the second container and
Controlling the operation of the pump based on the acquired pressure in the second container,
Further equipped with a pressure regulator to perform
The sake server according to any one of claims 1 to 4. The first container of the soft packaging material in which sake is stored, the first container, the second container in which a predetermined fluid is sealed around the first container, and the first container are included. A third container containing a second container, a pump for supplying the fluid around the first container in the second container, and a pouring nozzle for pouring out sake stored in the first container. It is a method of pouring sake from a sake server equipped with,
The fluid having a temperature substantially the same as the temperature in the third container is pumped by the pump so that the pressure in the second container becomes a predetermined pressure higher than the atmospheric pressure. Steps to supply around the first container and
The step of opening the spout of the pouring nozzle and
A method of pouring sake.

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