JP6091322B2 - Beverage production method and containerized beverage - Google Patents

Description

  The present invention relates to a method for producing a beverage such as an effervescent alcoholic beverage, an effervescent fruit beverage, and an effervescent soft drink in which a volatile substance such as carbon dioxide generated by fermentation is dissolved, and a beverage in a container.

  Alcoholic beverages such as sparkling sake (including muddy liquor) and champagne are known as beverages in which volatile substances generated by fermentation are dissolved, typically beverages in which carbon dioxide gas is dissolved. In addition, for the production method of effervescent alcoholic beverages, such as effervescent sake, in which the koji in the beverage is separated in order to further increase the commercial value, filtration is carried out after post-fermenting the sake in a pressure-resistant sealed large koji tank There are a method of bottling the purified filtrate obtained in this manner, a method of secondarily fermenting turbid liquor containing yeast and the like, and then removing the koji from the jar. Patent Document 1 proposes the latter method for producing sparkling sake.

  Patent Document 2 describes a method of producing a sparkling liquor by subjecting a beverage containing yeast to secondary fermentation. Here, a porous ceramic body filled with yeast is immersed in the beverage container, and carbon dioxide generated by yeast fermentation is dissolved into the beverage in the beverage container through the fine pores of the porous ceramic body. .

WO2009 / 048180 pamphlet Japanese Patent Laid-Open No. 01-257456

  In the conventional method for producing sparkling sake in which carbon dioxide generated by fermentation is dissolved, a work process is required for filtering and removing the fermented sake from the sake. For example, in the manufacturing method disclosed in Patent Document 1, the stopper is opened in a state where the container is inverted after fermentation, and the soot accumulated in the container mouth is discharged out of the container. However, such operations are complicated, time consuming, and productivity is low.

  Moreover, in the method of bottling the clean filtrate obtained by post-fermenting sake in a large jar tank, the clean filtrate can be removed by physical stimulation such as transfer of the clean filtrate in the factory or bottling work. There is a problem that carbon dioxide contained in the liquid is easily dissipated. Furthermore, nutrients such as sugar necessary for fermentation must be contained in the product itself, and the components of the product are naturally limited.

  Here, in the method described in Patent Document 2, a porous ceramic foam encapsulating yeast is immersed in a container in a beverage container. Compared with the method described in Patent Document 1, this method is easier to treat the koji after fermentation. However, it is necessary to manufacture and use a container made of a porous ceramic foam for fermentation, which increases manufacturing costs.

  Moreover, when utilizing alcohol fermentation, components, such as alcohol produced by fermentation, melt | dissolve in a product through the fine hole of a porous ceramic foam. For this reason, there exists a problem that it cannot utilize for manufacture of the drink which does not contain alcohol, such as an effervescent fruit drink and an effervescent soft drink which melted the carbon dioxide gas produced by fermentation.

  In view of such a point, the problem of the present invention is caused by fermentation, in which the work of separating and removing the fermentable substance after dissolving the volatile substance such as carbon dioxide gas in the drink can be omitted. The object is to propose a method for producing a beverage in which a volatile substance such as carbon dioxide is dissolved, and a beverage in a container.

  Moreover, the subject of this invention can prevent dissipation of volatile substances, such as a carbon dioxide gas, by making a volatile substance, such as a carbon dioxide gas produced by fermentation, directly into the drink in a beverage container. An object of the present invention is to propose a method for producing a beverage in which a volatile substance such as carbon dioxide produced by fermentation is dissolved, and a beverage in a container.

  Furthermore, the subject of this invention was able to drastically raise the freedom degree of the component of the drink which dissolves volatile substances, such as a carbon dioxide produced by fermentation, The volatile property, such as the carbon dioxide produced by the fermentation It is in proposing the manufacturing method of the drink in which the substance was dissolved, and the drink in a container.

In order to solve the above problems, the present invention provides a method for producing a beverage in which carbon dioxide generated by fermentation is dissolved.
Put the beverage before dissolving the carbon dioxide gas into a beverage container with a mouth at the upper end, and put a fermentable substance into a fermentation container with an upper end opening,
The fermentation container is inserted into the beverage container from the mouth of the beverage container, and the fermentation container is disposed in the internal space above the liquid surface between the mouth and the beverage liquid level in the beverage container. And
Form the state where the internal space above the liquid level in the beverage container and the inside of the fermentation container containing the fermentable substance are communicated via the upper end opening of the fermentation container,
Cap the mouth of the beverage container to seal the beverage container,
In this state, the fermentable substance is fermented to generate the carbon dioxide gas, and the generated carbon dioxide gas is passed through the inner space above the liquid level of the beverage container from the upper end opening of the fermentation container to the beverage. Let it melt,
Thereafter, the fermentation container is taken out from the beverage container.

  According to the method of the present invention, the step of filtering or removing the fermented koji from the beverage becomes unnecessary, and the production efficiency of the beverage in which carbon dioxide gas is dissolved can be increased. In addition, the fermentable substance residue remains in the beverage, and there is no adverse effect that the cleanliness or transparency of the beverage is reduced. Furthermore, since nutrients, such as sugar required for fermentation, are contained in the fermentable substance in the fermentation vessel, there is an advantage that there are no restrictions on the components of the beverage in which carbon dioxide gas is dissolved. In addition to this, when alcoholic fermentation is used, the alcohol produced by fermentation dissolves in the product, so it does not contain alcohol, such as effervescent fruit drinks and effervescent soft drinks in which carbon dioxide produced by fermentation is dissolved. Although there is an adverse effect that it cannot be used in the production of beverages, the present invention has an advantage that such an adverse effect can be eliminated.

  In the method of the present invention, the upper end opening of the fermentation container after the fermentable substance has been put in can be sealed with a breathable stopper, and the fermentation container can be inserted into the beverage container in this state. . If it does in this way, the carbon dioxide gas which generate | occur | produced in the said fermentation container will flow in the said liquid space upper interior space of the said drink container through the said breathable stopper. At the time of handling the fermentation container containing the fermentable substance, the fermentable substance does not leak from the upper end opening of the fermentation container, and the handling of the fermentation container becomes easy. Moreover, even when a drink container is accidentally fallen in a fermentation state, a fermentable substance will not mix in the drink in a drink container.

  In order to be able to arrange the fermentation container in the internal space above the liquid level in the beverage container, the following may be performed. As the beverage container, a beverage container is used in which a swollen portion is formed on the inner peripheral surface portion of the mouth portion. In addition, as the fermentation vessel, a vessel in which a ripple that can be hooked from above on the swollen portion is formed on the outer peripheral edge of the upper end opening. The beverage before the carbon dioxide gas is dissolved is put into the beverage container so that the beverage liquid level of the beverage container is located below the swollen portion, and the inside of the beverage container from the mouth of the beverage container The said fermentation container inserted in is formed in the state suspended in the internal space above the liquid level of the beverage container. Further, the carbon dioxide gas flowing from the upper end opening of the fermentation container into the internal space above the liquid level of the beverage container is dissolved in the beverage through a fine gap between the swollen portion and the ripple.

  When a fermentation container is placed in a beverage container, a state is automatically formed in which the fermentation container is disposed in the internal space above the liquid level in the beverage container. Therefore, the operation of placing the fermentation container in the internal space above the liquid level in the beverage container can be easily performed with one touch. Moreover, operation which takes out a fermentation container from the inside of a drink container can also be performed easily.

Next, the beverage in a container of the present invention is
A beverage container filled with a beverage;
A stopper of the beverage container;
A fermentation vessel filled with a fermentable substance,
The beverage container has a bottomed cylindrical body, a mouth formed at an upper end portion of the cylindrical body, and an inner surface of the mouth so as to protrude inward and have a reduced inner diameter. With a swollen part,
The fermentation container can be inserted into the beverage container from the mouth of the beverage container, and is formed on the bottomed cylindrical body, the upper end opening of the cylindrical body, and the outer periphery of the upper end opening. And a ripple having a diameter larger than that of the cylindrical body,
The beverage is filled in the beverage container so that the liquid level of the beverage is located below the swollen portion,
The fermentation container is inserted from the mouth of the beverage container, and the ripple is hooked on the swollen portion from above, so that the fermentation container is suspended above the liquid level inside the beverage container. And
The mouth of the beverage container is sealed by the stopper, and the beverage container is sealed,
The liquid space upper internal space above the liquid surface in the beverage container and the interior of the fermentation container allow communication of carbon dioxide gas generated from the fermentable substance through the upper end opening of the fermentation container. Held in a state,
The carbon dioxide gas that flows into the internal space above the liquid level of the beverage container from the upper end opening of the fermentation container dissolves in the beverage through a fine gap between the swollen portion and the ripple.

  Here, if a beverage container for sale is used as a beverage container, it can be shipped or sold with the fermentation container filled with the fermentable substance inserted into the beverage container filled with the beverage, which is extremely convenient. is there. Moreover, since the purchaser only needs to take out the fermentation container, the purchaser is not burdened.

  As a fermentable substance, koji containing a yeast used in sake brewing, muddy liquor, or the like can be used. If sake is used as a beverage, a sparkling sake with high cleanliness or transparency can be obtained.

On the other hand, the present invention is a method for producing a beverage in which a volatile substance produced by fermentation is dissolved,
Put the beverage before melting the volatile substance into a beverage container with a mouth at the upper end, and put the fermentable substance into a fermentation container with an upper end opening,
The fermentation container is inserted into the beverage container from the mouth of the beverage container, and the fermentation container is disposed in the internal space above the liquid surface between the mouth and the beverage liquid level in the beverage container. And
Form the state where the internal space above the liquid level in the beverage container and the inside of the fermentation container containing the fermentable substance are communicated via the upper end opening of the fermentation container,
Cap the mouth of the beverage container to seal the beverage container,
In this state, the fermentable substance is fermented to generate the volatile substance, and the generated volatile substance is passed through the liquid space upper internal space of the beverage container from the upper end opening of the fermentation container. Blend in the beverage,
Thereafter, the fermentation container is taken out from the beverage container.

  This invention pays attention to volatile substances other than the carbon dioxide gas which generate | occur | produces by fermentation from the fermentable substance put into the fermentation container. In general, substances produced by fermentation include alcohol and various organic acids in addition to carbon dioxide, but esters are also produced as aroma components although the amount is significantly reduced. From fermentable substances, carbon dioxide and alcohol are produced in the order of percent by fermentation, and esters are produced in the order of ppm. Esters can appeal to the sense of smell as a sufficient amount as an aroma component even in the order of ppm.

  In addition, yeast used in the production of sake, etc., has the main function of metabolizing glucose and breaking it down into carbon dioxide and alcohol. It is expected to produce various esters. As yeast contained in the fermentable substance, various types are known, from those that produce many such various esters to those that do not produce much.

  Therefore, for example, yeast that produces a large amount of volatile aromatic substances (various esters) is included in the fermentable substance in the fermentation vessel so that volatile substances other than carbon dioxide can be dissolved in the beverage. Can do. Specifically, a soft drink with a sake flavor can be produced by dissolving a volatile aromatic substance in water. Also, an aromatic carbonated beverage can be produced by dissolving both carbon dioxide gas and such a volatile aromatic substance in water. At this time, the carbon dioxide gas is saturated in the liquid phase in the fermentation vessel as the fermentation in the fermentation vessel proceeds, and is released into the gas phase without being completely dissolved, but the alcohol produced at the same time is highly hydrophilic. In the fermentation vessel, what stays dissolved in the liquid phase is overwhelming, and very little is released into the gas phase. The alcohol concentration in sake-flavored soft drinks and aromatic carbonated drinks is It is far from 1%, which is regarded as liquor.

  Here, in the method of the present invention, the upper end opening of the fermentation vessel after the fermentable substance has been added is sealed with a breathable stopper, and in this state, the fermentation vessel is inserted into the beverage vessel, The volatile substance generated in the fermentation container flows into the internal space above the liquid level of the beverage container through the breathable stopper.

  Moreover, in the method of the present invention, as the beverage container, the inner peripheral surface portion of the mouth portion is used in which a swollen portion whose inner diameter is raised and the inner diameter is narrowed is formed, and as the fermentation container, The outer peripheral edge of the upper end opening is formed using a ripple that can be hooked on the swollen portion from above, so that the beverage liquid level of the beverage container is located below the swollen portion. The beverage before the volatile substance is dissolved is put into the beverage container, and the fermentation container inserted into the beverage container from the mouth of the beverage container is suspended in the internal space above the liquid level of the beverage container. The volatile substance that forms a lowered state and flows into the internal space above the liquid level of the beverage container from the upper end opening of the fermentation container passes through a fine gap between the swollen portion and the ripple. Blending into beverages It is characterized.

Next, the beverage in a container of the present invention is
A beverage container filled with a beverage;
A stopper of the beverage container;
A fermentation vessel filled with a fermentable substance,
The beverage container has a bottomed cylindrical body, a mouth formed at an upper end portion of the cylindrical body, and an inner surface of the mouth so as to protrude inward and have a reduced inner diameter. With a swollen part,
The fermentation container can be inserted into the beverage container from the mouth of the beverage container, and is formed on the bottomed cylindrical body, the upper end opening of the cylindrical body, and the outer periphery of the upper end opening. And a ripple having a diameter larger than that of the cylindrical body,
The beverage is filled in the beverage container so that the liquid level of the beverage is located below the swollen portion,
The fermentation container is inserted from the mouth of the beverage container, and the ripple is hooked on the swollen portion from above, so that the fermentation container is suspended above the liquid level inside the beverage container. And
The mouth of the beverage container is sealed by the stopper, and the beverage container is sealed,
The liquid level upper internal space above the liquid level in the beverage container and the inside of the fermentation container allow the volatile substances generated from the fermentable substance to circulate through the upper end opening of the fermentation container. Kept in communication,
The volatile substance that flows into the inner space above the liquid level of the beverage container from the upper end opening of the fermentation container melts into the beverage through a fine gap between the swollen portion and the ripple. .

  Here, in the beverage in a container of the present invention, the beverage has a breathable stopper that seals the upper end opening of the fermentation container, and the breathable stopper allows the volatile substance to be distributed. It is said.

  In the beverage with a container according to the present invention, the beverage container is a sales container.

  Furthermore, in the beverage in a container according to the present invention, the fermentable substance is a fermented koji containing yeast or muddy liquor.

  Furthermore, in the beverage in a container of the present invention, the beverage filled in the beverage container is a sake.

  In the present invention, the fermentation container is disposed in the internal space above the liquid level in the beverage container, the upper end opening of the fermentation container and the internal space above the liquid surface in the beverage container are communicated, and the fermentable substance in the fermentation container is in this state. It is made to ferment. As a fermentation container, a general test tubular glass container can be used, and a sparkling beverage can be produced at a low cost.

  Moreover, since nutrients, such as sugar required for fermentation, are contained in the fermentable substance in a fermentation container, there exists an advantage that there is no restriction | limiting in the component of the drink in which volatile substances, such as a carbon dioxide gas, were dissolved.

  Furthermore, since the fermentable material is isolated from the beverage, components other than volatile materials such as carbon dioxide generated from the fermentable material are not mixed in the beverage. Therefore, unlike the case where a porous ceramic material is used as a fermentation container, the production of sparkling beverages such as sparkling fruit drinks and sparkling soft drinks that do not contain alcohol in which carbon dioxide produced by fermentation is dissolved Can be used.

It is a schematic flowchart which shows the manufacturing method of sparkling sake to which this invention is applied. (A) is explanatory drawing which shows the state before inserting a fermentation container into a sake container, (b) is explanatory drawing which shows the state which inserted the fermentation container into the sake container and sealed the sake container.

  Embodiments of the present invention will be described below with reference to the drawings. The following embodiments relate to a method for producing a beverage in which carbon dioxide generated by fermentation is dissolved, and a beverage in a container. The present invention can be similarly applied to a method for producing a beverage in which a volatile substance other than carbon dioxide generated by fermentation is dissolved, and a beverage in a container.

  1 and 2 show an example of a method for producing sparkling sake to which the present invention is applied. Referring to these drawings, in producing sparkling sake, first, sake 1 is produced by a normal method (step ST1 in FIG. 1), and this is filled in a sake container 2 as a beverage container. (Step ST2 in FIG. 1). Moreover, the cocoon 3 which has fermentation activity is prepared (step ST3 of FIG. 1), and this is put into the fermentation container 4 (step ST4 of FIG. 1). Here, instead of the koji, it is possible to use muddy liquor with fermenting activity obtained by koji koji.

  As the sake container 2, as shown in FIG. 2 (a), a bottle for shipping and sales can be used. The sake container 2 has a neck portion 2b in which the upper end portion of the bottomed cylindrical body portion 2a gradually decreases in diameter upward. An upper end portion of the neck portion 2b is a mouth portion 2d having a male screw 2c formed on the outer peripheral surface, and a support ring 2e is formed below the male screw 2c in the mouth portion 2d. The inner peripheral surface portion of the mouth portion 2d where the support ring 2e is formed is a swollen portion 2f that slightly protrudes inward and has a narrowed inner diameter. In FIG. 2, the swollen portion 2f is exaggerated for easy understanding. A lid 5 is screwed into the mouth portion 2d of the sake container 2 and sealed.

  The mouth 2d may not be a screw-in type such as a crown type, and the support ring 2e is not necessarily required. Moreover, the drink container should just be provided with the cylindrical trunk | drum and mouth part with a bottom. The container material is generally glass, but ceramics, plastics, and metals can also be used.

  As the fermentation container 4, as shown in FIG. 2 (a), an elongated glass container similar to a commercially available test tube can be used. A cylindrical body 4a with a bottom of the fermentation vessel 4 and an upper end opening 4b formed at the upper end of the cylindrical body 4a are provided. A slightly large-diameter ripple 4c is formed on the outer peripheral edge of the upper end opening 4b. The fermentation container 4 is an elongated container that can be inserted into the sake container 2 from the mouth 2d. The upper end opening of the fermentation vessel 4 does not necessarily need to be sealed, but can be sealed with a stopper 6 made of a breathable material such as foamed silicon having a breathability as necessary. In addition, although the raw material of the fermentation container 4 is generally glass, ceramics, plastics, and metals can also be used.

  After the sake container 2 is filled with the sake 1 and the fermentation container 4 is filled with the koji 3, the upper end opening of the fermentation container 4 may be left as it is, or may be sealed with a stopper 6 as necessary. Thereafter, the fermentation container 4 is inserted into the sake container 2 from the mouth portion 2d of the sake container 2. There is a swollen portion 2 f on the inner peripheral surface portion of the mouth portion 2 d of the sake container 2, and a slightly large-diameter ripple 4 c is formed at the upper end opening edge of the fermentation vessel 4. Therefore, the ripple 4c of the fermentation container 4 inserted into the sake container 2 is hooked on the swollen portion 2f of the sake container 2, and the fermentation container 4 is suspended inside the sake container 2.

  Here, the fermentation container 4 is disposed in the internal space 7 above the liquid level between the mouth 2d and the liquid level 1a of the sake 1 in the sake container 2. In this example, the ripple 4c of the fermentation container 4 is hooked on the swollen portion 2f of the sake container 2 as described above, and the fermentation container 4 is arranged in the internal space 7 above the liquid level in a suspended state. Thereafter, the lid 5 is put on the mouth portion 2d of the sake container 2 to seal the mouth portion 2d (step ST5 in FIG. 1).

  FIG. 2B is a longitudinal sectional view showing this state. As shown in this figure, the liquid surface upper internal space 7 above the liquid surface 1 a of the sake 1 in the sake container 2 is passed through the fermentation container 4 via the opened upper end opening or the breathable stopper 6. Is communicated with the inside of the fermentation vessel 4 filled with the koji 3. Moreover, the koji 3 is in a state isolated from the sake 1 by the cylindrical body 4 a of the fermentation vessel 4.

  After this, the sake container 2 in which the fermentation container 4 is inserted is placed in an atmosphere suitable for fermentation of the koji 3, and the koji 3 is fermented (step ST6 in FIG. 1). Carbon dioxide 8 is generated by fermentation. As shown in FIG. 2 (b), the generated carbon dioxide gas 8 passes through the upper end opening of the opened fermentation vessel 4 or the breathable stopper 6, and the swollen portion in the internal space 7 above the liquid level of the sake container 2. It flows into the upper side of 2f. Then, it passes through the fine gap between the swollen portion 2 f of the sake container 2 and the fermentation container 4, flows into the lower side of the swollen portion 2 f in the liquid surface upper internal space 7, and gradually dissolves into the sake 1 from the liquid surface 1 a. As a result, sparkling sake is gradually produced.

  The lid 5 is removed from the sake container 2 so that the koji 3 does not spill from the fermentation container 4 after a predetermined fermentation period has been determined in advance, and the fermentation container 4 is removed from the sake container 2 (step ST7 in FIG. 1). . That is, the fermentation container 4 is taken out from the sake container 2 when the concentration of the carbon dioxide gas of the sake 1 reaches a predetermined value or more. In order to make it easy to take out the fermentation vessel 4, for example, an operation piece such as a tag may be attached to the stopper 6.

  Thereafter, the sake container 2 filled with the generated sparkling sake is sealed as usual (step ST8 in FIG. 1). In addition, the sake sake container 2 may be cooled after performing burning as necessary. Thereby, the sparkling sake filled in the bottle which is a sales container is obtained and stored until shipped.

(Other embodiments)
In the above example, the production method of the present invention is applied to a method for producing sparkling sake. The production method of the present invention can be similarly applied to a production method of sparkling beverages other than sparkling sake. For example, it can be used for the production of sparkling alcoholic beverages such as champagne. Moreover, it can use also for manufacture of the fruit drink containing a carbon dioxide gas, an effervescent soft drink, etc.

  Furthermore, the beverage in which the carbon dioxide generated by fermentation is dissolved does not necessarily have to be clean. For example, muddy liquor that has been heated to inactivate yeast or a fruit drink containing fruit pulp may be used. In the above example, the fermentation container is taken out from a beverage container such as a sake container and shipped. It is also possible to adopt a form of shipping or selling with the fermentation container still in the beverage container.

  On the other hand, the present invention corresponds to the increase in consumer consciousness for more natural foods, and not by using carbon dioxide as a food additive, but by using carbon dioxide generated by fermentation, The liquid can be made foamable. For this reason, it is possible to give the foaming property by the carbon dioxide gas produced by fermentation to the liquid which a person ingests, such as not only a drink but a seasoning and a pharmaceutical.

DESCRIPTION OF SYMBOLS 1 Sake 1a Liquid surface 2 Sake container 2a Cylindrical trunk part 2b Neck part 2c Male screw 2d Mouth part 2e Support ring 2f Swelling part 3 醪 4 Fermentation container 4a Cylindrical trunk part 4b Top opening 4c Ripple 5 Lid 6 Breathable stopper 7 Liquid Internal space above the surface 8 Carbon dioxide

Claims (16)

A method for producing a beverage in which carbon dioxide generated by fermentation is dissolved,
Put the beverage before dissolving the carbon dioxide gas into a beverage container with a mouth at the upper end, and put a fermentable substance into a fermentation container with an upper end opening,
The fermentation container is inserted into the beverage container from the mouth of the beverage container, and the fermentation container is disposed in the internal space above the liquid surface between the mouth and the beverage liquid level in the beverage container. And
Form the state where the internal space above the liquid level in the beverage container and the inside of the fermentation container containing the fermentable substance are communicated via the upper end opening of the fermentation container,
Cap the mouth of the beverage container to seal the beverage container,
In this state, the fermentable substance is fermented to generate the carbon dioxide gas, and the generated carbon dioxide gas is passed through the inner space above the liquid level of the beverage container from the upper end opening of the fermentation container to the beverage. Let it melt,
Thereafter, the fermentation container is taken out of the beverage container, and the method for producing a beverage in which carbon dioxide generated by fermentation is dissolved. In claim 1,
The upper end opening of the fermentation container after putting the fermentable substance is sealed with a breathable stopper, and in this state, the fermentation container is inserted into the beverage container,
Carbon dioxide gas generated in the fermentation container flows through the breathable stopper and flows into the internal space above the liquid level of the beverage container. Method. In claim 1 or 2,
As the beverage container, on the inner peripheral surface portion of the mouth portion, a bulging portion that is raised inward and whose inner diameter is reduced is used,
As the fermentation container, on the outer peripheral edge of the upper end opening, the one formed with a ripple that can be hooked from above on the swollen portion,
Put the beverage before dissolving the carbon dioxide gas in the beverage container so that the beverage liquid level of the beverage container is located below the swollen portion,
Forming the fermentation container inserted into the beverage container from the mouth of the beverage container, suspended in the internal space above the liquid level of the beverage container,
Fermentation characterized in that the carbon dioxide gas flowing from the upper end opening of the fermentation container into the internal space above the liquid level of the beverage container dissolves into the beverage through a fine gap between the swollen portion and the ripple. The manufacturing method of the drink in which the carbon dioxide produced by this was dissolved. A beverage container filled with a beverage;
A stopper of the beverage container;
A fermentation vessel filled with a fermentable substance,
The beverage container has a bottomed cylindrical body, a mouth formed at an upper end portion of the cylindrical body, and an inner surface of the mouth so as to protrude inward and have a reduced inner diameter. With a swollen part,
The fermentation container can be inserted into the beverage container from the mouth of the beverage container, and is formed on the bottomed cylindrical body, the upper end opening of the cylindrical body, and the outer periphery of the upper end opening. And a ripple having a diameter larger than that of the cylindrical body,
The beverage is filled in the beverage container so that the liquid level of the beverage is located below the swollen portion,
The fermentation container is inserted from the mouth of the beverage container, and the ripple is hooked on the swollen portion from above, so that the fermentation container is suspended above the liquid level inside the beverage container. And
The mouth of the beverage container is sealed by the stopper, and the beverage container is sealed,
The liquid space upper internal space above the liquid surface in the beverage container and the interior of the fermentation container allow communication of carbon dioxide gas generated from the fermentable substance through the upper end opening of the fermentation container. Held in a state,
The carbon dioxide gas that flows into the inner space above the liquid level of the beverage container from the upper end opening of the fermentation container dissolves into the beverage through a fine gap between the swollen portion and the ripple. Entered beverage. In claim 4,
Having a breathable stopper sealing the top opening of the fermentation vessel;
The breathable stopper is a beverage in a container, wherein the carbon dioxide gas can be circulated. In claim 4 or 5,
A beverage in a container, wherein the beverage container is a container for sale. In any one of claims 4 to 6,
The said fermentable substance is a koji with a fermenting activity containing a yeast, or a cloudy liquor, The drink in a container characterized by the above-mentioned. In claim 7,
A beverage in a container, wherein the beverage filled in the beverage container is sake. A method for producing a beverage in which a volatile substance produced by fermentation is dissolved,
Put the beverage before melting the volatile substance into a beverage container with a mouth at the upper end, and put the fermentable substance into a fermentation container with an upper end opening,
The fermentation container is inserted into the beverage container from the mouth of the beverage container, and the fermentation container is disposed in the internal space above the liquid surface between the mouth and the beverage liquid level in the beverage container. And
Form the state where the internal space above the liquid level in the beverage container and the inside of the fermentation container containing the fermentable substance are communicated via the upper end opening of the fermentation container,
Cap the mouth of the beverage container to seal the beverage container,
In this state, the fermentable substance is fermented to generate the volatile substance, and the generated volatile substance is passed through the liquid space upper internal space of the beverage container from the upper end opening of the fermentation container. Blend in the beverage,
Thereafter, the fermentation container is taken out from the beverage container, and a method for producing a beverage in which a volatile substance produced by fermentation is dissolved. In claim 9,
The upper end opening of the fermentation container after putting the fermentable substance is sealed with a breathable stopper, and in this state, the fermentation container is inserted into the beverage container,
The volatile substance generated in the fermentation container is allowed to flow through the breathable stopper and flows into the internal space above the liquid surface of the beverage container, and the volatile substance generated by fermentation is dissolved. A method for producing a beverage. In claim 9 or 10,
As the beverage container, on the inner peripheral surface portion of the mouth portion, a bulging portion that is raised inward and whose inner diameter is reduced is used,
As the fermentation container, on the outer peripheral edge of the upper end opening, the one formed with a ripple that can be hooked from above on the swollen portion,
Put the beverage before melting the volatile substance into the beverage container so that the beverage liquid level of the beverage container is located below the swollen portion,
Forming the fermentation container inserted into the beverage container from the mouth of the beverage container, suspended in the internal space above the liquid level of the beverage container,
The volatile substance that flows into the inner space above the liquid level of the beverage container from the upper end opening of the fermentation container melts into the beverage through a fine gap between the swollen portion and the ripple. A method for producing a beverage in which a volatile substance produced by fermentation is dissolved. A beverage container filled with a beverage;
A stopper of the beverage container;
A fermentation vessel filled with a fermentable substance,
The beverage container has a bottomed cylindrical body, a mouth formed at an upper end portion of the cylindrical body, and an inner surface of the mouth so as to protrude inward and have a reduced inner diameter. With a swollen part,
The fermentation container can be inserted into the beverage container from the mouth of the beverage container, and is formed on the bottomed cylindrical body, the upper end opening of the cylindrical body, and the outer periphery of the upper end opening. And a ripple having a diameter larger than that of the cylindrical body,
The beverage is filled in the beverage container so that the liquid level of the beverage is located below the swollen portion,
The fermentation container is inserted from the mouth of the beverage container, and the ripple is hooked on the swollen portion from above, so that the fermentation container is suspended above the liquid level inside the beverage container. And
The mouth of the beverage container is sealed by the stopper, and the beverage container is sealed,
The liquid level upper internal space above the liquid level in the beverage container and the inside of the fermentation container allow the volatile substances generated from the fermentable substance to circulate through the upper end opening of the fermentation container. Kept in communication,
The volatile substance that flows into the inner space above the liquid level of the beverage container from the upper end opening of the fermentation container dissolves in the beverage through a fine gap between the swollen portion and the ripple. Bottled beverage. In claim 12,
Having a breathable stopper sealing the top opening of the fermentation vessel;
The breathable stopper is a beverage containing a container, wherein the volatile substance can be distributed. In claim 12 or 13,
A beverage in a container, wherein the beverage container is a container for sale. In any one of claims 12 to 14,
The said fermentable substance is a koji with a fermenting activity containing a yeast, or a cloudy liquor, The drink in a container characterized by the above-mentioned. In claim 15,
A beverage in a container, wherein the beverage filled in the beverage container is sake.

Images