JP4246618B2 - Fermentation apparatus, fermentation method, and fermented beverage production method - Google Patents

Description

  The present invention relates to a fermentation apparatus for fermenting a yeast-containing liquid, a fermentation method, and a method for producing a fermented beverage using such a fermentation method.

  Fermented beverages such as beer and sparkling liquor can typically be manufactured through a preparation process, a fermentation process, an aging process, a filtration process, and the like.

  In the fermentation process, the wort produced in the preparation process is fermented in a fermentation tank. Fermentation changes the sugar in the wort into alcohol and generates carbon dioxide. The fermentation process is usually controlled by controlling the temperature according to a predetermined temperature curve.

  In Patent Document 1, in the aging and storage of fermented beverages such as beer and wine, the gas in the upper space in the fermentation storage tank is extracted, and the temperature of the extracted gas is controlled from the lower part of the fermentation storage tank to the inside of the fermentation storage tank. It is described to be blown into. Further, in Patent Document 1, by storing extracted gas in a gas storage device and intermittently blowing it out into the tank, the amount of gas blown out, the size of bubbles and the timing are adjusted according to the situation in the tank. It is described that stirring and temperature control according to the degree of fermentation or ripening becomes possible.

  Patent Document 2 discloses that in the production of wine, beer, and sake, by irradiating weak ultrasonic waves while keeping the brewed product at a low temperature, the carbon dioxide is reduced to the saturated capacity and the fermentation of the brewed product is promoted. Is disclosed.

In Patent Literature 3, in the brewing of sake, the production rate of alcohol is estimated by measuring the production rate of carbon dioxide gas generated from the fermentation tank, and matches the preset alcohol production rate trajectory. Thus, it is described that the estimated value of the alcohol production rate is controlled by temperature control.
JP-A-6-121666 JP 7-95873 A JP-A-7-23764

  The control of fermentation is usually performed by temperature control, but there is a limit to adjusting the quality of the fermented beverage, for example, taste and aroma only by temperature control. Thus, other techniques for controlling the quality of fermented beverages are desired.

  In the method described in Patent Document 1, it is disclosed that stirring and temperature control according to the degree of fermentation or aging can be performed by blowing gas into the tank. Therefore, it is not disclosed how to control the stirring and temperature. In the method described in Patent Document 1, gas is blown into the tank from the lower part of the tank. However, if a nozzle for blowing gas is arranged in the tank, it is difficult to maintain cleanliness of the nozzle. The gas in Patent Document 1 is generally considered to be carbon dioxide gas. However, if carbon dioxide gas is excessively blown into the tank, the yeast in the yeast-containing liquid is stressed by the carbon dioxide gas, and the yeast There is also a concern that the activity and growth of the plant are inhibited and fermentation is unnecessarily suppressed.

  Patent Document 2 discloses the promotion of fermentation by the use of ultrasonic waves, but is irrelevant to stirring the yeast-containing liquid and making the fermentation process coincide with the fermentation model pattern.

  Patent Document 3 discloses that the alcohol production rate is controlled by temperature control, but does not disclose control of the alcohol production rate by other means.

  The first aspect of the present invention aims to provide a fermentation control technique that can easily maintain cleanliness and suppress stress applied to yeast, for example.

  The second aspect of the present invention aims to provide a technique for controlling fermentation by stirring according to the fermentation state of the yeast-containing liquid, for example.

  The third aspect of the present invention aims to provide a technique for appropriately controlling the amount of stirring when the fermentation of a yeast-containing liquid is controlled by stirring, for example.

  The fermentation apparatus according to the first aspect of the present invention is configured as a fermentation apparatus for fermenting a yeast-containing liquid, and the fermentation apparatus is disposed outside a fermentation tank having a first port and a second port, and the fermentation tank. A liquid feed pipe for communicating the first port and the second port; a pump for circulating the yeast-containing liquid in the fermentation tank through the first port, the liquid feed pipe and the second port; An analysis device for analyzing the yeast-containing liquid in the fermentation tank and a control device for controlling the pump based on the analysis result by the analysis device.

  Here, the analyzer may be configured to analyze, for example, a yeast-containing liquid flowing through the liquid feeding tube.

  According to a preferred embodiment of the present invention, the analysis device may be configured to analyze at least one of an extract value, a yeast concentration, and a PH value of the yeast-containing liquid.

  According to a preferred embodiment of the present invention, the control device, based on the analysis result by the analysis device, so that the fermentation progress of the yeast-containing liquid in the fermentation tank matches a preset fermentation model pattern, It can be configured to control the pump.

  According to a preferred embodiment of the present invention, the analysis device includes an extract measuring device that measures the extract value of the yeast-containing liquid, and the control device is based on the extract value measured by the extract measuring device, The pump may be controlled so that the fermentation process of the yeast-containing liquid in the fermentation tank matches a fermentation model pattern related to a preset extract value. Alternatively, the analysis device may include a yeast measuring device that measures the yeast concentration of the yeast-containing liquid, and in this case, the control device is configured to use the fermentation tank based on the yeast concentration measured by the yeast measuring device. The pump can be controlled so that the fermentation process of the yeast-containing liquid matches the fermentation model pattern relating to a preset yeast concentration. Alternatively, the analysis device may include a PH measuring device that measures the PH value of the yeast-containing liquid, and in this case, the control device is configured to use the fermentation tank based on the PH value measured by the PH measuring device. The pump can be controlled so that the fermentation progress of the yeast-containing liquid in the same matches the preset fermentation model pattern for the PH value.

  According to a preferred embodiment of the present invention, when the control device drives the pump, the drive amount and a change in the analysis result analyzed by the analysis device for the yeast-containing liquid before and after the drive. An accumulator that accumulates a relationship with the amount, and a drive that determines the driving amount of the pump with reference to the relationship accumulated in the accumulator when the pump is driven based on an analysis result by the analyzer And a quantity determination unit. Here, the drive amount determination unit, for example, based on the relationship accumulated a plurality of times in the storage unit, the change amount of the fermentation state of the yeast-containing liquid by driving the pump relative to the drive amount of the pump Based on the analysis result by the analysis device and the data, the driving amount of the pump for matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern is calculated. It is preferable to determine.

  According to a preferred embodiment of the present invention, the fermentation apparatus may further include, for example, an extraction port for extracting a yeast-containing liquid that passes through the liquid feeding tube.

  The fermentation apparatus according to the second aspect of the present invention is configured as a fermentation apparatus for fermenting a yeast-containing liquid, and the fermentation apparatus includes a fermentation tank, stirring means for stirring the yeast-containing liquid in the fermentation tank, An analysis device for analyzing the yeast-containing liquid in the fermentation tank; and a control device for controlling the stirring means based on an analysis result by the analysis device, wherein the analysis device has an extract value and a yeast concentration of the yeast-containing liquid. , Configured to analyze at least one of the PH values.

  According to a preferred embodiment of the present invention, the control device, for example, when the agitation means is driven, the driving amount thereof and the analysis of the yeast-containing liquid analyzed by the analyzer before and after the driving. The accumulating unit that accumulates the relationship with the amount of change in the result, and the driving of the agitation unit with reference to the relationship accumulated in the accumulating unit when the agitation unit is driven based on the analysis result by the analyzer It is preferable to include a drive amount determination unit that determines the amount. Here, the driving amount determination unit changes the fermentation state of the yeast-containing liquid by driving the stirring unit with respect to the driving amount of the stirring unit based on, for example, the relationship accumulated in the storage unit a plurality of times. Calculating the amount of data, and based on the analysis result by the analyzer and the data, the stirring means for matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern It is preferably configured to determine the drive amount.

  The fermentation apparatus according to the third aspect of the present invention is configured as a fermentation apparatus for fermenting a yeast-containing liquid, and the fermentation apparatus includes a fermentation tank, stirring means for stirring the yeast-containing liquid in the fermentation tank, An analysis device for analyzing the yeast-containing liquid in the fermentation tank, and a control device for controlling the stirring means based on the analysis result of the analysis device, the control device, when driving the stirring means, An accumulator that accumulates the relationship between the driving amount and the amount of change in the analysis result analyzed by the analyzer with respect to the yeast-containing liquid before and after the driving, and the stirring means is driven based on the analysis result by the analyzer A drive amount determination unit that determines a drive amount of the stirring means with reference to the relationship stored in the storage unit.

  According to a preferred embodiment of the present invention, the drive amount determination unit is configured to drive the stirring unit with respect to the drive amount of the stirring unit based on the relationship accumulated in the storage unit a plurality of times, for example. Data indicating the amount of change in the fermentation state of the yeast-containing liquid is calculated, and based on the analysis result by the analyzer and the data, the fermentation process of the yeast-containing liquid in the fermentation tank is set to a preset fermentation model pattern. It is preferable to determine the driving amount of the stirring means for matching.

  The fermentation method according to the first aspect of the present invention is configured as a fermentation method for fermenting a yeast-containing liquid, and the fermentation method analyzes an yeast-containing liquid in a fermentation tank having a first port and a second port. And a control step of controlling a pump provided in a liquid feeding pipe that communicates the first port and the second port based on an analysis result obtained in the analysis step.

  The fermentation method according to the second aspect of the present invention is configured as a fermentation method for fermenting a yeast-containing liquid, and the fermentation method includes an analysis step for analyzing the yeast-containing liquid in the fermentation tank, and the yeast in the fermentation tank. A stirring step of stirring the containing liquid, and a control step of controlling the stirring step based on the analysis result obtained in the analyzing step. In the analyzing step, the extract value of the yeast-containing liquid, yeast concentration, PH Analyze at least one of the values.

  The fermentation method according to the third aspect of the present invention is configured as a fermentation method for fermenting a yeast-containing liquid, and the fermentation method includes an analysis step for analyzing the yeast-containing liquid in the fermentation tank, and the yeast in the fermentation tank. A stirring step of stirring the liquid containing, and a control step of controlling the stirring step based on the analysis result obtained in the analysis step, the control step, when the stirring step is carried out, When performing the agitation step based on the accumulation result for accumulating the relationship between the change amount of the analysis result obtained in the analysis step for the yeast-containing liquid before and after the agitation, and the analysis result obtained in the analysis step And an agitation amount determination step of determining an agitation amount in the agitation step with reference to the relationship accumulated in the accumulation step.

  Said 1st-3rd side surface WHEREIN: The said yeast containing liquid can contain the raw material liquid of beer or sparkling liquor, for example.

  The other aspect of this invention can be grasped | ascertained as a manufacturing method of the fermented drink including the process of fermenting a yeast containing liquid according to the fermentation method which concerns on said 1st-3rd side.

  According to the first aspect of the present invention, for example, there is provided a fermentation control technique in which the cleanliness of the fermentation apparatus can be easily maintained as compared with a gas stirring technique. Moreover, according to the 1st side surface of this invention, the carbon dioxide gas in a yeast containing liquid is discharge | released by the stirring effect of the yeast containing liquid by the drive of a pump, and the stress given to a yeast can be suppressed.

  According to the second aspect of the present invention, for example, fermentation can be controlled by stirring according to the fermentation state of the yeast-containing liquid evaluated by at least one of the extract value, the yeast concentration, and the PH value.

  In the third aspect of the present invention, for example, in the technique of controlling the fermentation of the yeast-containing liquid by stirring, the relationship between the driving amount of the stirring means (stirring amount) and the effect of the stirring is accumulated and stirred. By determining the amount, the amount of stirring can be controlled appropriately.

  The best mode for carrying out the present invention will be described below with reference to the accompanying drawings.

  The fermentation apparatus and fermentation method of the present invention can be applied to the production of various fermented beverages such as beer, sparkling wine, wine, shochu, and sake. Below, in order to provide a specific example, the example which applied this invention to manufacture of beer or sparkling liquor is demonstrated.

  FIG. 1 is a diagram showing a schematic configuration of a fermentation apparatus for producing beer or happoshu as a preferred embodiment of the present invention. A fermentation apparatus 100 illustrated in FIG. 1 includes a fermentation tank 10 that stores wort 20. The wort 20 is a liquid containing yeast (yeast-containing liquid). The raw material of the yeast-containing liquid includes, for example, auxiliary materials such as rice and corn starch in addition to water and malt as necessary. The wort is typically produced by boiling these raw materials in a charging step and then filtering and adding hops.

  The fermentation tank 10 has a first port 11 and a second port 12. The first port 11 and the second port 12 communicate with each other by a liquid feeding pipe 30 outside the fermentation tank 10, and the liquid feeding pipe 30 is provided with a pump 35. By driving the pump 35, the wort 20 in the fermentation tank 10 circulates through the first port 11, the liquid feeding pipe 30, and the second port 12. An extraction port 61 is connected to the liquid feeding pipe 30 through a valve 60.

  When inspecting the state of the wort 20 (for example, fermentation state), the wort 20 is circulated through the liquid feeding pipe 30 by driving the pump 35, and then the valve 60 is opened to extract the wort from the extraction port 61. can do. As the wort 20 circulates, the yeast staying at the bottom of the fermentation tank 10 moves in accordance with the flow of the wort 20 and carbon dioxide (carbon dioxide) present in a supersaturated state is released from the wort 20 and moves upward. In the upper space of the fermentation tank 10. Such movement of the carbon dioxide gas causes convection in the wort 20. That is, the wort 20 is agitated by the flow of the wort 20 driven by the pump 35 and the convection of the wort 20 generated by the released carbon dioxide gas.

  A valve (not shown) for discharging carbon dioxide gas is provided in the upper part of the fermentation tank 10, and when the pressure (carbon dioxide gas pressure) in the upper space of the fermentation tank exceeds a predetermined pressure, carbon dioxide gas is passed through this valve. Is discharged and recovered by a recovery device.

  The release of carbon dioxide from the wort 20 contributes to a decrease in the carbon dioxide pressure in the wort 20, thereby reducing the stress applied to the yeast, promoting the activity and growth of the yeast, and promoting the fermentation. Therefore, driving of the pump 35 or stirring of the wort 20 is deeply related to the progress of fermentation.

  In this embodiment, fermentation of wort 20 is controlled by driving pump 35 or stirring wort 20. Stirring of the wort 20 is preferably performed, for example, by circulating the wort 20 using the pump 35 or forming a flow in the wort 20. The wort 20 can be stirred by, for example, injecting a gas such as carbon dioxide into the fermentation tank 10 from the bottom of the fermentation tank 10. In such a method, a nozzle is indispensable for injecting the gas. It is difficult to maintain the cleanliness of the nozzle. This is because the nozzle is typically configured with a large number of holes, which are difficult to clean. In the method of injecting gas into the fermentation tank 10, stress is applied to the yeast by the pressure of the injected gas, and the activity and growth of the yeast are inhibited. Thus, as mentioned above, stirring of the wort 20 should preferably be done by a pump that circulates the wort or creates a flow.

  An analyzer 40 is connected to the liquid feeding pipe 30 and the wort 20 flowing through the liquid feeding pipe 30 can be analyzed in real time. Here, the analysis device 40 may be directly connected to the fermentation tank 10, but in this case, the average characteristics of the wort 20 or the fermentation process is analyzed due to reasons such as the accumulation of yeast at the inlet of the analysis device 40. There are cases where it is not possible to do so. Therefore, it is preferable that the analyzer 30 is configured to analyze the wort 20 connected to the liquid feeding pipe 30 and flowing through the liquid feeding pipe 30.

  The analyzer 40 includes an extract measuring device 41 that measures the extract value of the wort 20, a yeast measuring device 42 that measures the yeast concentration of the wort 20 (for example, the number of yeast per predetermined volume), and the PH value of the wort 20. All or part of the PH measuring device 43 to be measured may be included.

  The control unit 50 controls the driving amount of the pump 35 (as a result, the stirring amount of the wort 20) based on all or part of the extract value, yeast concentration, and PH value analyzed (measured) by the analyzer 40. . The drive amount of the pump 35 is determined by the drive amount determination unit 53 so that the fermentation progress of the wort 20 matches one or more fermentation model patterns 51 set in the control unit 50 in advance. Here, the driving amount of the pump 35 can be determined, for example, as the driving frequency of the pump 35 or the output of the pump 35 (when the output is variable). The drive frequency can be determined, for example, as the number of times that the pump 35 is operated per predetermined time, or as the time that the pump 35 is operated per predetermined time.

  2-4 is a figure which shows the example of the fermentation model pattern 51 which can be controlled by the drive of the pump 35. As shown in FIG. FIG. 2 is a fermentation model pattern showing a preferable transition of the extract value with respect to the number of days of fermentation (the number of days elapsed since the start of fermentation). When this pattern is used as a control index (control target), wort according to this pattern The drive of the pump 35 can be controlled so that the extract value of 20 changes. FIG. 3 is a fermentation model pattern showing a preferable transition of the yeast concentration (yeast number) with respect to the fermentation days. When this pattern is used as a control index, the pump 35 is configured so that the yeast concentration of the wort 20 changes according to this pattern. Can be controlled. FIG. 4 is a fermentation model pattern showing a preferable transition of the PH value with respect to the number of fermentation days. When this pattern is used as a control index, the drive of the pump 35 is controlled so that the PH value of the wort 20 changes according to this pattern. Can be done.

  Here, any of the extract value, the yeast concentration, and the PH value shown in FIGS. 2 to 4 can be used as the control index (control target), but it is empirically preferable to use the extract value as the control index. When the extract value of wort 20 during fermentation matches (follows) the fermentation model pattern related to the extract value (FIG. 2), the yeast concentration and PH value also match the fermentation model pattern related to yeast concentration and PH value, respectively ( Can follow).

  FIG. 5 is a diagram showing a fermentation model pattern (temperature pattern) related to the temperature in the fermentation tank 10, and the temperature in the fermentation tank 10 is typically controlled according to the temperature pattern regardless of the drive of the pump 35. sell. When the temperature in the fermentation tank 10 is controlled to match the temperature pattern, the extract value, the yeast concentration (yeast number), and the PH value do not match those fermentation model patterns. The pump 35 is driven so that the value, the yeast concentration (the number of yeasts), and the PH value match those fermentation model patterns.

  FIG. 7 shows a case where the extract value (actually measured value) measured by the extract measuring device 41 is shifted in a higher direction than the value of the fermentation model pattern (model) related to the extract value. In this case, the drive amount determination unit 53 determines the drive amount of the pump 35, for example, the drive amount of the pump 35 in the direction of increasing the drive frequency. On the contrary, when the extract value measured by the extract measuring device 41 is shifted in a direction lower than the value of the fermentation model pattern (model) related to the extract value, the drive amount determination unit 53 drives the pump 35. The driving amount of the pump 35 is determined in the direction of decreasing the amount, for example, the driving frequency. Here, the driving amount of the pump 35 may be determined according to a preset table or an arithmetic expression indicating the relationship between the deviation amount (+ direction and − direction) from the fermentation model pattern and the driving amount of the pump, for example. it can. Alternatively, the driving amount of the pump 35 may be determined according to a learning function described later.

  When determining the driving amount of the pump 35 using the yeast concentration (yeast number) as a control index, the yeast concentration (yeast number) measured by the yeast measuring device 42 is determined from the value of the fermentation model pattern related to the yeast concentration (yeast number). In the direction of lowering the driving amount of the pump 35, the driving amount of the pump 35 is determined so that the measured yeast concentration (yeast number) is lower than the value of the fermentation model pattern. If they are deviated, the drive amount of the pump 35 may be determined in the direction of increasing the drive amount of the pump 35.

  When determining the driving amount of the pump 35 using the PH value as a control index, the pump 35 is measured when the PH value measured by the PH measuring device 43 is shifted in a direction higher than the value of the fermentation model pattern related to the PH value. The driving amount of the pump 35 is determined so as to increase the driving amount of the pump 35, and when the measured PH value is shifted in a direction lower than the value of the fermentation model pattern, the driving amount of the pump 35 is decreased. What is necessary is just to determine the drive amount of the pump 35 in the direction to do.

  Next, the learning function regarding the drive amount of the pump 35 will be described. The control unit 50 includes a storage unit (for example, a memory and a memory control circuit) 52. The accumulating unit 52, when the pump 35 is driven, the driving amount (for example, driving frequency or pump output) and the analysis result analyzed (measured) by the analyzer 40 with respect to the wort 20 before and after the driving. (Measurement result) For example, the relationship between the extract value, the yeast concentration (number of yeasts), and the change in PH value is accumulated. This accumulation can be done multiple times, more preferably each time the pump 35 is driven.

  FIG. 6 is a diagram schematically showing the relationship between the drive amount of the pump 35 (as a result, the stirring amount of the wort 20) that can be accumulated in the accumulation unit 52 and the amount of change in the extract value due to the drive. In FIG. 6, ◯ indicates accumulated information, and a curve is data obtained by approximating the information by a function (for example, a polynomial). For example, in the example shown in FIG. 7, the extract value (actually measured value) measured by the extract measuring device 41 deviates from the corresponding time of the fermentation model pattern (model) related to the extract value (in FIG. 7, fermentation days = 4 days). The amount is about 1% (+ side). Therefore, it is necessary to reduce the extract value by about 1%. Therefore, the drive amount determination unit 53 determines the drive amount of the pump 35 for reducing the extract value by 1% based on the approximate data (curve) shown in FIG. In the example shown in FIG. 6, the driving amount of the pump 35 for reducing the extract value by 1% is about 0.85 (times / h). The appropriate pump drive amount is determined by the pump capacity, wort composition, fermentation tank capacity, etc., and the example shown in FIG. 6 is shown for convenience of explanation. I want you to understand.

  Similarly, with regard to the yeast concentration (number of yeasts) and the PH value, the driving amount of the pump 35 and the yeast concentration (yeast number) and the amount of change in the PH value due to the driving are stored in the storage unit 52 a plurality of times, preferably the pump 35. To correct the yeast concentration (number of yeasts) and PH values when they deviate from their fermentation model patterns by accumulating them every time they are driven and approximating their information with a function (eg polynomial) The driving amount of the pump 35 can be determined.

  The information stored in the storage unit 52 may include other parameters such as the number of days of fermentation (the number of days elapsed since the start of fermentation), the value measured by the analysis device 40 itself (not the amount of change, but the absolute amount), and the like. . In this way, by increasing the number of parameters, the amount indicating the fermentation state such as extract value, yeast concentration, PH value, etc., is deviated from the fermentation model pattern (deviation amount from the appropriate value), and the deviation has occurred. A driving amount of the pump 35 that is more suitable for the situation at the time (for example, fermentation days, extract value, yeast concentration, PH value, etc.) can be obtained.

  The learning function as described above can function extremely effectively in the initial stage when incorporating the fermentation control according to the present invention into the fermentation control based on the conventional temperature control alone. For example, in the initial stage after incorporation, the gain of the control system that inputs the amount by which the measured value indicating the fermentation state such as extract value, yeast concentration, PH value and the like deviates from the fermentation model pattern and outputs the driving amount of the pump 35 May be set low (that is, sufficiently low so as not to excessively affect the fermentation control by the temperature control system). Under such control by gain, a large amount of information on the amount of change in the numerical value indicating the fermentation state such as extract value, yeast concentration, PH value, etc. due to the pump driving with respect to the pump driving amount is accumulated in the accumulating unit 52. Accordingly, the accuracy of data obtained by approximating such information (approximate data; corresponding to the curve shown in FIG. 6) increases, and the driving amount of the pump 35 can be controlled with a larger gain based on the approximate data. become able to.

  The method for producing a fermented beverage according to the present invention may include, for example, an aging step, a filtration step, and the like following the fermentation step as described above. A fermented beverage (for example, a young beer) produced after finishing the fermentation process is transferred to the post-fermentation tank through the second port 12 of the fermentation tank (also referred to as a pre-fermentation tank or a main fermentation tank) 10 to be a post-fermentation tank. Aged in. The fermented drink produced through such a process then becomes a fermented drink product through a filtration process. Fermented beverage products can be shipped in containers such as bottles, cans, and barrels. As is well known, the fermentation process is an important process that determines the quality (for example, taste and aroma) of fermented beverages such as beer, sparkling wine, wine, shochu, and sake. It also characterizes the manufacturing method.

It is a figure which shows schematic structure of the fermenter for manufacture of beer or sparkling wine as suitable embodiment of this invention. FIG. 2 is a diagram showing a fermentation model pattern showing a preferable transition of the extract value with respect to the fermentation days (days elapsed since the start of fermentation). It is a figure which shows the fermentation model pattern which shows the preferable transition of the yeast concentration (yeast number) with respect to the fermentation days. It is a figure which shows the fermentation model pattern which shows the preferable transition of PH value with respect to fermentation days. It is a figure which shows the fermentation model pattern (temperature pattern) regarding the temperature in the fermentation tank. It is a figure which shows typically the relationship between the drive amount (stirring amount) of the pump which can be accumulate | stored in an accumulation | storage part, and the variation | change_quantity of the extract value by the drive. It is a figure which shows exemplarily that the extract value (actually measured value) measured with the extract measuring device has shifted | deviated to the direction higher than the value of the fermentation model pattern (model) regarding an extract value.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Fermentation tank 11 1st port 12 2nd port 20 Wort 30 Liquid feeding pipe 35 Pump 40 Analyzer 41 Extract measuring device 42 Yeast measuring device 43 PH measuring device 50 Control part 51 Fermentation model pattern 52 Accumulation part 53 Drive amount determination part 60 Valve 61 Extraction port 100 Fermenter

Claims (31)

A fermentation apparatus for fermenting a yeast-containing liquid,
A fermentation tank having a first port and a second port;
A liquid feed pipe disposed outside the fermentation tank and communicating between the first port and the second port;
A pump for circulating the yeast-containing liquid in the fermentation tank through the first port, the liquid feeding pipe, and the second port;
An analyzer for analyzing the yeast-containing liquid in the fermentation tank;
A control device for controlling the pump based on an analysis result by the analysis device;
A fermentation apparatus comprising:   The fermentation apparatus according to claim 1, wherein the analyzer is configured to analyze a yeast-containing liquid flowing through the liquid feeding tube.   The fermentation apparatus according to claim 1 or 2, wherein the analyzer is configured to analyze at least one of an extract value, a yeast concentration, and a PH value of the yeast-containing liquid. .   The control device controls the pump so that the fermentation progress of the yeast-containing liquid in the fermentation tank matches a preset fermentation model pattern based on an analysis result by the analysis device. The fermentation apparatus according to any one of claims 1 to 3.   The analysis device includes an extract measuring device that measures an extract value of the yeast-containing liquid, and the control device is configured to ferment the yeast-containing solution in the fermentation tank based on the extract value measured by the extract measuring device. The fermentation apparatus according to claim 1 or 2, wherein the pump is controlled so that the process matches a fermentation model pattern relating to a preset extract value.   The analyzer includes a yeast measuring device that measures the yeast concentration of the yeast-containing liquid, and the control device is configured to ferment the yeast-containing liquid in the fermentation tank based on the yeast concentration measured by the yeast measuring device. The fermentation apparatus according to claim 1 or 2, wherein the pump is controlled so that the course matches a fermentation model pattern relating to a preset yeast concentration.   The analysis device includes a PH measuring device that measures a PH value of the yeast-containing liquid, and the control device is configured to ferment the yeast-containing liquid in the fermentation tank based on the PH value measured by the PH measuring device. The fermentation apparatus according to claim 1 or 2, wherein the pump is controlled so that the course matches a fermentation model pattern relating to a preset PH value. The controller is
When the pump is driven, an accumulation unit that accumulates the relationship between the driving amount and the amount of change in the analysis result analyzed by the analyzer for the yeast-containing liquid before and after the driving;
A drive amount determination unit that determines the drive amount of the pump with reference to the relationship accumulated in the accumulation unit when driving the pump based on the analysis result by the analyzer;
The fermentation apparatus according to any one of claims 1 to 7, further comprising:   The driving amount determination unit calculates data indicating a change amount of the fermentation state of the yeast-containing liquid by driving the pump with respect to the driving amount of the pump, based on the relationship accumulated in the accumulation unit a plurality of times. The driving amount of the pump for matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern is determined based on the analysis result by the analyzer and the data. The fermentation apparatus according to claim 8.   The fermentation apparatus according to any one of claims 1 to 9, further comprising an extraction port for extracting a yeast-containing liquid passing through the liquid feeding pipe. A fermentation apparatus for fermenting a yeast-containing liquid,
A fermentation tank,
Stirring means for stirring the yeast-containing liquid in the fermentation tank;
An analyzer for analyzing the yeast-containing liquid in the fermentation tank;
A control device for controlling the stirring means based on the analysis result by the analysis device;
The fermentation apparatus is configured to analyze at least one of an extract value, a yeast concentration, and a PH value of the yeast-containing liquid. The controller is
An accumulator that accumulates the relationship between the driving amount when the stirring unit is driven and the amount of change in the analysis result analyzed by the analyzer for the yeast-containing liquid before and after the driving;
A drive amount determination unit that determines a drive amount of the stirring unit with reference to the relationship accumulated in the accumulation unit when driving the stirring unit based on an analysis result by the analyzer;
The fermentation apparatus according to claim 11, comprising:   The drive amount determination unit is configured to generate data indicating a change amount of a fermentation state of the yeast-containing liquid by driving the stirring unit with respect to the drive amount of the stirring unit based on the relationship accumulated a plurality of times in the storage unit. Based on the result of the analysis by the analyzer and the data, the driving amount of the stirring means for matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern is determined. The fermentation apparatus according to claim 12. A fermentation apparatus for fermenting a yeast-containing liquid,
A fermentation tank,
Stirring means for stirring the yeast-containing liquid in the fermentation tank;
An analyzer for analyzing the yeast-containing liquid in the fermentation tank;
A control device for controlling the stirring means based on the analysis result by the analysis device;
The controller is
An accumulator that accumulates the relationship between the driving amount when the stirring unit is driven and the amount of change in the analysis result analyzed by the analyzer for the yeast-containing liquid before and after the driving;
A drive amount determination unit that determines a drive amount of the stirring unit with reference to the relationship accumulated in the accumulation unit when driving the stirring unit based on an analysis result by the analyzer;
A fermentation apparatus comprising:   The drive amount determination unit is configured to generate data indicating a change amount of a fermentation state of the yeast-containing liquid by driving the stirring unit with respect to the drive amount of the stirring unit based on the relationship accumulated a plurality of times in the storage unit. Based on the result of the analysis by the analyzer and the data, the driving amount of the stirring means for matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern is determined. The fermentation apparatus according to claim 14.   The fermentation apparatus according to any one of claims 1 to 15, wherein the yeast-containing liquid includes a raw material liquid for beer or sparkling liquor. A fermentation method for fermenting a yeast-containing liquid,
An analysis step of analyzing the yeast-containing liquid in the fermentation tank having the first port and the second port;
A control step of controlling a pump provided in a liquid feeding pipe communicating the first port and the second port based on an analysis result obtained in the analysis step;
The fermentation method characterized by including.   The fermentation method according to claim 17, wherein in the analysis step, at least one of an extract value, a yeast concentration, and a PH value of the yeast-containing liquid is analyzed.   In the control step, based on the analysis result obtained in the analysis step, the pump is controlled so that the fermentation progress of the yeast-containing liquid in the fermentation tank matches a preset fermentation model pattern. The fermentation method according to claim 17 or 18.   The analysis step includes an extract measurement step for measuring the extract value of the yeast-containing liquid, and in the control step, the fermentation of the yeast-containing liquid in the fermentation tank is based on the extract value obtained in the extract measurement step. The fermentation method according to claim 17, wherein the pump is controlled so that the process matches a fermentation model pattern related to a preset extract value.   The analysis step includes a yeast measurement step for measuring the yeast concentration of the yeast-containing liquid, and the control step includes fermentation of the yeast-containing liquid in the fermentation tank based on the yeast concentration obtained in the yeast measurement step. The fermentation method according to claim 17, wherein the pump is controlled so that the course matches a fermentation model pattern relating to a preset yeast concentration.   The analysis step includes a PH measurement step for measuring a PH value of the yeast-containing liquid, and in the control step, fermentation of the yeast-containing liquid in the fermentation tank is performed based on the PH value obtained in the PH measurement step. The fermentation method according to claim 17, wherein the pump is controlled so that the process matches a fermentation model pattern relating to a preset PH value. The control step includes
When the pump is driven, an accumulation step for accumulating the relationship between the driving amount and the amount of change in the analysis result obtained in the analysis step for the yeast-containing liquid before and after the driving;
A drive amount determination step of determining the drive amount of the pump with reference to the relationship accumulated in the accumulation step when driving the pump based on the analysis result obtained in the analysis step;
The fermentation method according to any one of claims 17 to 22, comprising:   The driving amount determination step calculates data indicating a change amount of a fermentation state of the yeast-containing liquid by driving the pump with respect to the driving amount of the pump, based on the relationship accumulated a plurality of times in the accumulation step. Based on the analysis result obtained in the analysis step and the data, the driving amount of the pump for matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern is determined. The fermentation method according to claim 23. A fermentation method for fermenting a yeast-containing liquid,
An analysis process for analyzing the yeast-containing liquid in the fermentation tank;
A stirring step of stirring the yeast-containing liquid in the fermentation tank;
A control step of controlling the stirring step based on the analysis result obtained in the analysis step;
And in the analyzing step, at least one of an extract value, a yeast concentration, and a PH value of the yeast-containing liquid is analyzed. The control step includes
An accumulation step for accumulating the relationship between the amount of stirring and the amount of change in the analysis result analyzed in the analysis step for the yeast-containing liquid before and after the stirring when the stirring step is performed;
An agitation amount determination step of determining an agitation amount in the agitation step with reference to the relationship accumulated in the accumulation step when performing the agitation step based on the analysis result obtained in the analysis step;
The fermentation method according to claim 25, comprising:   The driving amount determination step is data based on the relationship accumulated a plurality of times in the accumulation step, and indicates data indicating a change amount of the fermentation state of the yeast-containing liquid by performing the stirring step with respect to the stirring amount in the stirring step. The amount of stirring in the stirring step for calculating and matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern based on the analysis result obtained in the analysis step and the data 27. The fermentation method according to claim 26, which is determined. A fermentation method for fermenting a yeast-containing liquid,
An analysis process for analyzing the yeast-containing liquid in the fermentation tank;
A stirring step of stirring the yeast-containing liquid in the fermentation tank;
A control step of controlling the stirring step based on the analysis result obtained in the analysis step,
The control step includes
An accumulation step for accumulating the relationship between the amount of stirring and the amount of change in the analysis result obtained in the analysis step for the yeast-containing liquid before and after the stirring when the stirring step is performed;
An agitation amount determination step of determining an agitation amount in the agitation step with reference to the relationship accumulated in the accumulation step when performing the agitation step based on the analysis result obtained in the analysis step;
The fermentation method characterized by including.   In the driving amount determination step, based on the relationship accumulated a plurality of times in the accumulation step, data indicating the amount of change in the fermentation state of the yeast-containing liquid by performing the stirring step with respect to the stirring amount in the stirring step The amount of stirring in the stirring step for calculating and matching the fermentation progress of the yeast-containing liquid in the fermentation tank with a preset fermentation model pattern based on the analysis result obtained in the analysis step and the data It determines, The fermentation method of Claim 28 characterized by the above-mentioned.   30. The fermentation method according to any one of claims 17 to 29, wherein the yeast-containing liquid contains a raw material liquid for beer or happoshu.   A method for producing a fermented beverage, comprising a step of fermenting a yeast-containing liquid according to the fermentation method according to any one of claims 17 to 30.

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