JPS5861713A - Sake heating method and apparatus - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heating section method and apparatus for heating and sterilizing sake before filling it into containers.

Even if sake is excellent at the time it is introduced into a sake tank and filled into containers such as bottles and cans, it may become cloudy or watery after reaching the market.

This is called hiochi, and it is said that hiochi bacteria is growing, but in most cases, it is caused by insufficient temperature (heating temperature) when heating the sake with the heating device before introducing it into the sake tank. The cause is said to be that the heating temperature of sake was not properly controlled.

There are many causes of hiochi bacteria intrusion, such as the storage conditions of mechanical equipment, containers such as cans and bottles, crowns, etc., insufficient cleanliness, washing, and sterilization. It is important to strictly adhere to this.

Above all, the points to be careful of are that when the heating section device starts operating, the measured temperature may be low due to the time delay until the sake temperature reaches the set value, or the temperature measurement may be low because the heating section itself is cold.
It is difficult to maintain the temperature constant from the beginning to the end of the process due to changes in the accuracy of the thermometer used to measure the temperature, or the measured temperature may drop when restarting after a shutdown, or when the equipment fails or stops, etc. This is difficult and the risk of a fire is always present.

Since the Meiji era until recently, plutylic acid was added to sake to enhance the bactericidal and antibacterial effects, and even with passion sterilization, it was still not perfect, but now that the addition of plutylic acid has been banned, it is important to strictly control the temperature of sake. became important.

However, with the current passion methods and devices, it is not possible to accurately control the temperature of sake, and as a result, the upper and lower temperature limits range from 3° to
In order to maintain the safety of the lower limit absolute temperature, the set temperature is increased by 1 degree Celsius, and as a result, the upper limit temperature of sake is 4 degrees to 5 degrees higher, to 69 degrees to 70 degrees Celsius. The temperature is high which is not desired.

When the temperature of sake reaches 60"C, the flavor changes every time the temperature rises by 1 degree.

This is why a heating device with a small temperature range between the upper and lower limits of sake is needed, since the so-called quality of sake, such as the smell, is greatly affected.However, increasing the size of the heating device is an urgent priority, and accuracy is still poor. Heat section equipment installed.

Currently, it is being operated.

The present invention has been proposed in view of the above points.

The purpose is to provide a highly accurate passion method and device that can stabilize the heating temperature of sake, improve the sterilization effect, and facilitate quality control.

The present invention detects the temperature of hot water at the outlet and inlet of a heat exchanger that heats sake by exchanging heat with hot water.

Steam is supplied and controlled so that the temperature of hot water exiting the heat exchanger reaches a set temperature, and when the temperature of hot water entering the heat exchanger exceeds the upper limit set temperature.

Water is supplied to the hot water, and when the temperature drops below a lower limit set temperature, steam is supplied to the hot water to maintain the temperature of the hot water entering the heat exchanger within a set range and heat the liquor supplied to the heat exchanger. This method allows the temperature of the hot water entering the heat exchanger to be accurately maintained within the set range, thereby stabilizing the heating temperature of sake and improving quality control and sterilizing effects. It can be improved dramatically.

In addition, the present invention provides a heat exchanger for heating sake by exchanging heat with hot water, and a hot water outlet piping provided from the heat exchanger,
a first mixing nozzle connected to a steam supply source via a flow control valve 17 controlled by the hot water temperature at the outlet of the heat exchanger; a first hot water tank connected to the hot water outlet piping;
a second hot water tank connected to the first hot water tank via piping and connected to the heat exchanger via piping;
Water flows through a bypass pipe connected between the outlet side pipe and the inlet side pipe of the second hot water tank, and an on-off valve provided in the bypass pipe that is controlled by the hot water temperature at the inlet of the heat exchanger. This relates to a heating unit characterized by comprising a supply source and a second mixing nozzle connected to the steam supply source, whereby hot water and steam or water supplied to the hot water are completely mixed, and further, Coupled with the fact that a portion of the hot water is returned to the second hot water tank via bypass piping, the range of fluctuation in hot water temperature is minimized, and the temperature of hot water entering the heat exchanger can be accurately maintained within the set range. Apparatus suitable for application to the passion method can be provided.

The present invention will be explained below based on examples.

In FIG. 1, 1 and 2 are first and second hot water tanks;
8 and 4 are valves, 5 is an agitator that stirs the hot water in the second hot water tank 2, 6 is a flow rate control valve that controls the liquid level in the second hot water tank 2, 7 and 8 are fins, and 9 is a heat pump. exchanger, 10
and 11 are first and second mixing nozzles; 12 is a flow rate control valve for sending steam from the steam supply tank shown by arrow 21 to the first mixing nozzle lO; A hot water temperature indicating regulator that controls the flow rate regulating valve 12; 15 an on-off valve for sending steam from the steam supply tank to the second mixing nozzle 11; 16;
1 is an on-off valve that sends water from the water supply tank to the hot water pipe as shown by arrow 22; 17 is an on-off valve that sends sake from the sake supply tank shown by arrow 2B to the filling machine as shown by arrow 24;
Reference numeral 8 designates a hot water temperature indicating regulator which opens and closes according to the temperature from the hot water temperature detection unit B, 19 represents a hot water pipe, and 20 represents a liquor pipe.

Note that the hot water temperature indicating regulator 14 is adapted to adjust the valve opening degree of the flow rate control valve 12 according to the hot water temperature so that the hot water temperature reaches a set temperature.

Further, the hot water temperature indicating regulator 18 opens the on-off valve 16 when the hot water temperature exceeds the upper limit set temperature, closes the on-off valve 15, and when the hot water temperature falls below the lower limit set temperature.

The on-off valve 15 is opened, the on-off valve 16 is closed, and when the temperature is within the upper and lower limit set temperature ranges, both the on-off valves 15 and 16 are kept closed, and when the hot water temperature is within the upper and lower allowable set temperature ranges, The on-off valve 17 is opened, and the on-off valve 17 is closed when it is outside the range.

Now, hot water is supplied from a hot water source (not shown) to the first hot water tank 1, and when the hot water is supplied in a constant quantity to the hot water system line, the process is interrupted.

Next, pump 8 is operated.

When the hot water is sent to the second hot water tank 2 and the pump 4 is further operated, the hot water is squeezed out. Heat exchanger9. First mixing nozzle 10. 1st hot water tank 11 pump 8. Flow control valve 6
．． The path leading to the pump 4 via the second hot water tank 2 and the throttle 8. Second mixing nozzle 11. The water circulates through a route that passes through the second hot water tank 2 and reaches the pump 4.

Here, the operation of the agitator 5 is started in consideration of the high liquid level of the hot water tank 2.

2. In addition, the flow rate control valve is provided with a means (not shown) at the start of operation or at the time of restarting operation after stopping operation, by applying steam to the hot water through the first mixing nozzle 10 at a predetermined valve opening degree and for a predetermined period of time to quickly raise the hot water temperature. The temperature is adjusted to the set temperature.

When the hot water temperature of the hot water temperature detection section B reaches the set temperature, the on-off valve 17 is opened by the hot water temperature indicating regulator 18, and the liquor from the liquor supply tank is sent to the filling machine. In this process, the low-temperature sake absorbs heat from the hot water in the heat exchanger 9 and is heated to a constant temperature.

Next, controlling the hot water temperature within a set range will be explained.

Now, the hot water temperature is detected by the hot water temperature detection part A, and the opening degree of the flow rate control valve 12 is determined by the hot water temperature indicating controller 14 according to the hot water temperature, and the steam is supplied at a flow rate according to the valve opening degree. It is sent to the first mixing nozzle 10 and mixed with hot water to maintain the hot water temperature at the set temperature.

On the other hand, if the hot water temperature is also detected by the hot water temperature detection section B and exceeds the upper limit setting temperature of the hot water temperature indicating controller 18, the on-off valve 16 is opened and the water in the water supply tank is sent to the hot water piping 19. 2 and the hot water from the mixing nozzle 11, and the temperature of the hot water is lowered to maintain it within the set range.

When the hot water temperature still falls below the lower limit set temperature of the hot water temperature indicator controller 18, the on-off valve 15 opens and the steam in the steam supply tank is sent to the second mixing nozzle 11 and mixed with the hot water to bring the hot water temperature within the set range. Raise to maintain.

By the above action, the hot water temperature is controlled within the upper and lower limit set temperature ranges of the hot water temperature indicator controller 18.

The on-off valve 17 is opened when the hot water temperature is within the upper and lower allowable set temperature ranges of the hot water temperature indicating regulator 18, and supplies the liquor in the liquor supply tank to the filling machine.

Note that the upper and lower limit setting temperature ranges for controlling the on-off valves 15 and 16 of the hot water temperature indication regulator 18 are the upper and lower limit temperature ranges for controlling the on-off valves 17.
It is set smaller than the lower limit allowable set temperature range.

In this way, the temperature of the hot water at the inlet of the heat exchanger is maintained within an extremely small fluctuation range relative to the set temperature, and when the temperature is within the temperature range necessary to maintain the temperature of sake within the permissible temperature range. To ensure that only the sake is delivered, the sake is always heated to exactly within the predetermined temperature range.

As is clear from the points described above, the above embodiment has the following effects.

(1) The hot water temperature at the heat exchanger outlet and heat exchanger inlet is detected, and the hot water temperature at the heat exchanger outlet is constantly lowered due to the low temperature sake, so that the hot water exiting the heat exchanger reaches the hot water temperature set point. Steam is supplied to the hot water based on the fact that the temperature has decreased further, and the amount of steam supplied is supplied in accordance with the hot water temperature.
On the other hand, regarding the hot water temperature at the inlet of the heat exchanger, some of the hot water is returned to the hot water tank before the detection part, so that fluctuations in the hot water temperature are always minimized, and if the hot water temperature exceeds the upper limit set value, the hot water is returned to the hot water tank. Water is supplied to the tank, and if the temperature drops below the lower limit setting, steam is supplied to keep the temperature of the hot water flowing into the heat exchanger within the set range, so the heating temperature of the sake remains stable. Quality control and sterilization effects are dramatically improved.

(2) Sake is not supplied to the filling machine and heat exchanger if the hot water temperature at the inlet of the heat exchanger is outside of the allowable set temperature range, so that the sterilization effect is always sufficient and the intended amount of sake is maintained. Sake that maintains its quality can be supplied to the filling machine.

(3) Since the hot water in the second hot water tank is stirred, the temperature of the hot water can be smoothed and the accuracy of temperature control can be improved.

(4) At the start of operation or after the operation has stopped, the flow rate control valve is opened at a specified valve opening for a specified period of time.

Since steam is supplied to the hot water, the start-up time required for operation can be shortened.

(5) The upper and lower temperature limits for sake can be narrowed, which lowers the upper limit temperature of sake, which helps maintain quality, and also allows the lower limit temperature of sake to be maintained accurately, making it possible to set the lower limit temperature of sake to the desired temperature. It can be lowered to the extreme.

(6) Completely ensuring the main purpose of sterilizing the fire passages will help maintain product quality after shipment.

[Brief explanation of drawings]

FIG. 1 is a block diagram showing an embodiment of the present invention. l: first hot water tank, 2: second hot water tank. 9; heat exchanger, lO: first mixing nozzle. 11; Second mixing nozzle, ] 2: Rig
Control valve, 15, 16: Open/close valve, 19: Hot water piping. 20: Liquor piping, 21: Steam from the steam supply tank, 22
: Water from the water supply tank, A, B: Hot water temperature detection part t! J 7 Sen @ Inventor Eiji Tate 1 Takamichi, Iwatsuka-cho, Nakamura-ku, Nagoya Mitsubishi Heavy Industries, Ltd. Nagoya Equipment Manufacturing Co., Ltd. Applicant Kamotsuru Sake Brewery Co., Ltd. 4-31 Saijo Honmachi, Higashihiroshima City

Claims (2)

[Claims] (1) Detect the temperature of the hot water at the outlet and temperature of the heat exchanger that heats the liquor by exchanging heat with hot water, and supply and control steam so that the temperature of the hot water exiting the heat exchanger reaches the set temperature. When the temperature of the hot water entering the heat exchanger exceeds the upper limit set temperature, water is supplied to the hot water, and when the temperature falls below the lower limit set temperature, steam is supplied to the hot water to maintain the hot water temperature entering the heat exchanger within the set range. A heating section method, characterized in that the alcohol supplied to the heat exchanger is heated. (2) TI! ! A steam supply source is provided through a heat exchanger that heats i by exchanging heat with hot water, and a flow control valve that is installed in the hot water outlet piping from the heat exchanger and is controlled by the hot water temperature at the outlet of the heat exchanger. a first mixing nozzle connected to the first mixing nozzle; a first hot water tank connected to the hot water outlet piping;
a second hot water tank connected to the first hot water tank via piping and connected to the heat exchanger via piping;
Water flows through a bypass pipe connected between the outlet side pipe and the inlet side pipe of the second hot water tank, and an on-off valve provided in the bypass pipe that is controlled by the hot water temperature at the inlet of the heat exchanger. A heating section device comprising a supply source and a second mixing nozzle connected to the steam supply source.