WO1986005672A1

WO1986005672A1 - Apparatus for homogenizing fermented alcoholic beverages

Info

Publication number: WO1986005672A1
Application number: PCT/JP1986/000149
Authority: WO
Inventors: Toshihiro Asakura
Original assignee: Toshihiro Asakura
Priority date: 1985-03-27
Filing date: 1986-03-27
Publication date: 1986-10-09

Abstract

It is considered that, while a drinking liquid, such as a fermented alcoholic beverage is placed in a container and preserved, the distribution of the components thereof in the container becomes not uniform. The specification of this invention discloses an apparatus for use in homogenizing such a liquid anew before it has been served. This apparatus is provided with a means for agitating a liquid simply in its container, this agitator means being formed in connection with the construction of the container. This agitator means consists, for example, of an ultrasonic vibration power source, or an attachment adapted to be applied to the container, or a projection formed on the inner surface of the container.

Description

Technical field for homogenizing equipment such as alcoholic beverages

TECHNICAL FIELD The present invention relates to a device for homogenizing a liquid to be eaten and drink such as sake granules contained in a container. Background art

As a representative example of liquids to be used for eating and drinking, alcoholic beverages, whether brewed or distilled, are generally composed of raw materials such as fruits and grains, ethyl alcohol (alcohol), and water. It contains a variety of additives except for some high-quality sake. It is common to think that the liquor contained in the container has the above components dissolved very uniformly. That is, in theory, it is known that pure ethyl alcohol dissolves indefinitely in pure water, and the molecules of pure water and pure ethyl alcohol are sufficiently diffused and uniform. It is said to be a solution. It is also widely known that manufacturers ship liquors and the like in storage tanks thoroughly before packing them in containers such as bins, thereby ensuring uniform quality. ing. And, as far as the inventor knows, there was no expert among the experts, as far as the inventor knows, that liquors and the like are distributed uniformly in the container in which they are shipped. It is common sense that containers should be kept still, especially for high-grade alcohol. It can be said that this also supports the above-mentioned recognition of experts. Disclosure of the invention

Contrary to the common sense described above, the present invention is based on the premise that, in many cases, liquor and the like become more preferable in taste and aroma by shaking the container again and sufficiently stirring in the container. It was made based on knowledge that seemed insane.

Considering the cause of the change in taste and aroma caused by agitation of liquor, actual liquor is not a simple solution of pure water and pure ethyl alcohol except for some synthetic liquors. At any level, it should be recognized as an alcoholic solution containing a myriad of impurities generated during the brewing process. As for the water used for Japanese water, groundwater, in which countless impurities are dissolved, is more prized than pure distilled water. Furthermore, when we further devise the possibility that the difference in the specific gravity of each component in liquor and the possibility that the molecular size, molecular weight, thermal momentum, etc. are also involved in the difference in taste, for example, a specific gravity of 1 for water The specific gravity of alcohol is about 0.8, the specific gravity of sugars and acids exceeds 1, and the alcohol concentration of general liquors is about several to several tens of percent. It must be taken into account that the amount of ethyl alcohol that can combine with water at the molecular level has its own limit. Therefore, as mentioned above, Even if bottles are packed in a homogeneous state, it is generally required a considerable date and time before alcoholic beverages are delivered to consumers through the distribution process and are actually used for drinking. Taking into account the differences in the physical properties of the various ingredients, it seems reasonable to think that alcohol at the time of drinking is not one in which the ingredients are evenly distributed in the container.

In order to verify the above-mentioned knowledge and the objectivity of the inference, the inventor first performed the following experiment on various alcoholic beverages by a plurality of subjects. Experiment I

Samples of sake and second-class shochu were subjected to the experiment.Sample A, which was gently poured into a glass from a container where it had been allowed to stand, and Sample B, which was sufficiently shaken and then poured into the glass, were placed in separate rooms. Prepared and determined whether or not five male subjects, who were completely informed of the circumstances, could find a scintillating difference between Samples A and B, and if so, samples A and B Judgment was made as to which is preferable. As a result, all of the subjects showed a remarkable difference between Samples A and B, and evaluated Sample B as more preferred. To summarize the impressions of each subject, although the two samples showed strong homogeneity, the sample A showed a stimulating taste and aroma, while the sample B showed a taste. And the fragrance was both mild. In addition, Regarding the difference in sample, the difference between Japanese sake and local sake is considered to be the difference between Japanese and local sake, and the difference between Japanese sake and fresh sake of the same brand for shochu. Pointed out by the examiner. Experiment Π

Three types of whiskeys, namely, domestic whiskey, barbon whiskey, and scotch whiskey, were tested. Sample β, which was thoroughly shaken and poured into a glass, was prepared in a separate room, and for each whiskey, Samples A and 男性 were both known to be the same whiskey, 6 men and 4 women The subject was asked to judge which of Samples A and Β is preferred. The results are shown in Table 1.

Table 1

In the course of this experiment, all subjects were remarkable between samples A and B. Experiments indicated that the taste and aroma of the two samples were clearly different, and that the sample A was slightly lighter than the sample B in color tone.

Next, beer with a relatively low alcohol concentration and white wine, a first-class domestic product, were tested, and in front of four female subjects who did not drink alcoholic beverages other than wine. Prepare Sample A, which was gently poured into the glass from the stationary bottle, and Sample B, which was thoroughly shaken and then poured into the glass. Judgment was made as to whether or not was preferred. When preparing sample B, it is needless to say that a bit of shaking is required to shake the bin so that bubbles do not erupt. As a result, each subject judged that Sample B was more preferable, and further pointed out that Sample A felt slightly watery in comparison with Sample B.

Next, for wine, samples A and B were prepared in front of the subject, and a judgment was made as to which sample was more preferable. Everyone decided that sample B, which was prepared later, was more preferable. As for the fragrance, Sample B shows that the flashy or gorgeous feeling disappears and a subdued sense of substance is produced. So sample A feels too sweet This was pointed out by each subject. '' Experiment IV

Vinegar and soy sauce were used as experimental liquid seasonings. Sample A was used without shaking the container, and sample B was fully shaken prior to use. In addition, each sample A and B was used as a seasoning for various dishes by a sample consisting of 10 couples, and each subject was asked to judge which sample was more preferable. As a result, all the subjects also judged that Sample B, which had been shaken well before use, was more preferable as a seasoning in both taste and aroma.

From the experiments I to VI described above, it was confirmed by each subject that the sample B prepared after shaking the container was more preferable in both taste and aroma for any of the alcoholic beverages and seasonings used in the comparative test. Was. Then, based on the idea that the difference between the samples A and B appears in the non-uniform distribution of physical properties in the container for alcoholic beverages, the specific gravity and alcohol content of various alcoholic beverages in the container were considered. The concentration distribution was measured. That is, for a container that is allowed to stand still in a room maintained at a substantially constant temperature of 15'c, the vicinity of the top, middle, and bottom is set as a measurement site, and a 40 cc sample X,, ζ, the X ₃ were taken at pipette me. Next, cover the container, shake the container sufficiently in this state, and stir the sample. ( ₄ ) In the same manner, collect each sample, transfer each sample to a mesh cylinder, and float. The specific gravity and the alcohol concentration were measured using a pycnometer and a spirit meter. Et al is, to determine the necessity of溫度correction for measurements, each sub emission pull transferred to main Sushiri Sunda; (was measured ~ X ₄ of temperature together..

The specific gravity and alcohol concentration were measured in accordance with the general measurement method described in “Density and Concentration” (published by Korona Co., Ltd.), edited by the Japan Society for Measurement and Control, Zenzo Minowa. However, beer, wine and sake have a considerable amount of sugar and acid, and cannot be measured with a floating type hydrometer or sake camellia meter. The ethyl alcohol aqueous solution whose concentration was adjusted according to (nominal value) was filled in a bin as a dummy, and the dummy was measured. The measurement results are shown in Table 2.

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遝鷇霉 m mt ^ l00 / 98df / lDd It is often experienced that the taste and aroma of different types of liquors differ from time to time when they are drinking the same brand, and the differences are infinitely different. Conventionally, the objective factor was based on the difference between the lots of the products, and the subjective factor was generally thought to be due to physical condition and psychological condition. Alcoholic beverages and the like packed in containers in a homogeneous state at the time of distribution become unevenly distributed in the containers according to the difference in specific gravity and density of various components at the distribution stage and the storage stage. It is clear that differences in taste and aroma have occurred.

Accordingly, an object of the present invention is to provide a device which can re-equalize a liquid such as liquor in a container prior to serving it for a kinky diet based on the above recognition. In order to achieve this, a means for easily stirring the contents in the container is provided in association with the container. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram showing an embodiment of a container having a large number of small protrusions formed on an inner surface thereof as an apparatus for homogenizing contents,

FIG. IB is a schematic diagram for explaining the use state of the container of FIG. 1A,

2 to 5 are schematic diagrams showing another embodiment of a container having a projection formed therein. Fig. 6 is a schematic diagram showing an embodiment of a stirring attachment that can be mounted on the container as a device for homogenizing the contents of the container. Figs. 7 to 9 are diagrams of the stirring attachment. Schematic diagram showing another embodiment,

FIG. 10 is a schematic diagram of an embodiment equipped with an ultrasonic excitation means as a component homogenizing device for the contents of the container,

FIGS. 11 and 12 are schematic diagrams of another embodiment having a sound wave exciting means.

FIG. 13 is a schematic diagram of an embodiment in which rotating blades are arranged inside a decanter as a content component homogenizing device. BEST MODE FOR CARRYING OUT THE INVENTION There are many possible embodiments for carrying out the present invention, and representative embodiments shown in the drawings will be described below. Figures U and 1B show a number of small projections 11 formed on the inner surface of a sake bottle 10 that can be made of glass if it is made of glass. An example is shown in which the turbulence is generated in the sake by the projections 11 in the sake 10 so that the sake can be stirred. The bottle 10 of this embodiment is desirably used as it is for brewing sake in a brewing method, and as described above, the bottle 10 is bottled in a homogeneous state in a maker, and the components are internally stored during storage. It is suitable for re-homogenizing liquor that has been unevenly distributed in the consumption stage.

The embodiment shown in FIG. 2 is a whiskey bottle, for example. Is made of transparent glass, and a plurality of protrusions 21 having a decorative form are provided on the inner surface of the bottom of the bottle 20. These projections 21 are desirably formed to protrude upward and sideways so that the whiskey can be more positively stirred at the time of pouring. For example, the protrusions 21 have a petal shape or a mushroom shape, and It can have a shape that extends near the center of the toll. The bottle 20 provided with such protrusions 21 is not only functional, but also evokes a unique sense of taste when viewed on a counter.

FIG. 3 shows an embodiment in which the present invention is applied to a decanter. The decanter 30 is for storing alcoholic beverages whose components are homogenized by sufficiently shaking the container, has a large number of small projections 31 on the entire inner surface, and has a spherical bottom portion 32 also serving as a weight. '' Therefore, the decanter 30 can be easily rocked by placing the liquor on the counter with the liquor stored, and pushing the top sideways, leaving the liquor to sway. During this time, the alcohol can be effectively stirred by the small projections 31 to achieve homogenization.

FIG. 4 shows an embodiment in which a large number of hemispherical irregularities 41 are formed on the side wall of a container 40 which can be made of a metal sheet material. This container 40 not only allows the contents to be effectively stirred by the hemispherical irregularities 40 formed on the side walls, but also increases the surface area of the container by, for example, 70% or more depending on the diameter of the irregularities. It will be possible to cool to the required temperature in a shorter time. FIG. 5 shows an embodiment in which a large number of corrugations 51 are formed on the side wall of a container 50 which can also be made of a metal sheet material. By appropriately determining the shape of the waveform, the surface area of the container can be increased, for example, by 60% or more. The effect achieved by the present embodiment is the same as that described above in the embodiment of FIG. 4, but when the container 50 is formed as a base by the corrugated unevenness 51, the container is used after use. Can be crushed very easily, with the added benefit of significantly reducing the volume of waste. FIG. 6 shows an attachment type stirring member 61 which is detachably attached to a spout of a container 60 as another embodiment of the present invention. The stirring member 61 has a plug-shaped portion 62 that fits into the spout of the container 60, and a tubular portion 63 that is suspended from the plug-shaped portion 62 into the container 60. Has a number of holes 64 formed therein. The arrangement density of the holes 64 of the tubular portion 63 can be uniform in the longitudinal direction, and the holes having smaller diameters may be densely arranged in the upper part as shown in the figure. The contents of the container 60 are poured out through the tubular portion 63 of the stirring member 61 by inclining the container 60, during which the components are sufficiently stirred and homogenized, as shown in FIG. Is a manually operated air that can be constituted by a bellows on the upper side of a plug-shaped portion 72 as a stirring attachment 71 that is detachably attached to the spout of the container. The pump 73 is arranged. The pump 73 has an outside air inlet 75 having a check valve 74, and its discharge is The mouth is connected to a tubular portion 76 that extends through the plug-like portion 72 to near the bottom of the container. At the lower end of the tubular portion 76, there is provided a nozzle 77 for discharging air discharged from the pump 73 isotropically into the contents of the container. The plug-like portion 72 has an annular space 78 extending from its upper end to its lower end, through which the contents of the container are poured. It goes without saying that the pump 73 is pushed in and the outside air is blown out through the tubular portion 76 and the nozzle 77 into the contents of the container, whereby the contents are sufficiently stirred prior to pouring to homogenize the components. No. The embodiment shown in FIG. 8 has a plug-shaped portion 82 to be fitted to the spout as an attachment 81 that is detachably attached to the spout of the container, and a handle above the spout. A dollar 83 is arranged, and the rod 84 is fixed to the handle 83, and the rod 84 extends through the plug-shaped portion 82 to near the lower bottom of the container, and a stirring blade is attached to the lower end of the port 84. 85 is attached. The mouth 84 supports the center of the plug-shaped portion 82 so as to rotate integrally with the handle 83. The blades 85 are hinged to the rod 84. When the attachment 81 is attached, the blades 85 are folded and overlapped with the rod 84 and inserted into the container, and the container 85 is subjected to its own weight or centrifugal force. The shape shall be determined so that strong turbulence is generated in the contents in the container when the blade rotates. Note that a shape memory alloy may be used as the material of the blade, and the blade may be contracted in a heated state, inserted into the container, and expanded as shown in the drawing when returned to room temperature in the container. In this case, remove the attachment from the container. Then, the blades may be heated by pouring hot water into the container. As in the embodiment of FIG. 7, the blug-shaped portion 82 has an annular space 86 for discharging the contents.

The embodiment shown in FIG. 9 has a main body portion 92 to be fitted to the spout as an attachment 91 which is detachably attached to the spout of the container, and a motor 93 and a required part therein. The power supply battery (not shown) is built in according to the condition, and the output shaft 94 of the motor 93 is extended to the vicinity of the lower bottom portion of the container indicated by an imaginary line, and the stirring blade 95 is attached to the lower end of the output shaft 94. It is a thing. A discharge port 96 is provided in the main body 92, and the discharge pipe is formed in an almost inverted L-shape. A substantially horizontal upper portion of the discharge pipe 96 is disposed so as to protrude laterally from a side surface of the main body portion 92, and its free end faces downward. The substantially vertical portion of the discharge pipe 96 extends coaxially with the output shaft 94 of the motor 93 to near the lower bottom of the container. The motor output 轴 94 located in the vertical portion of the discharge pipe 96 is formed as a screw pump port. Reference numerals 97 and 98 denote ventilation holes formed in the main body 92 to allow communication between the inside of the container and the outside air. When the attachment 91 is attached to the container and a switch (not shown) is operated to start the motor 93, the blade 95 rotates integrally with the output shaft 94, and the contents are sufficiently filled in the container. Stir to homogenize ingredients. At the same time, a motor output shaft 94 formed as a rotor of the screw pump discharges the contents of the container through a discharge pipe 96 to the outside.

In the embodiment shown in FIG. 10, the contents of the container 100 are agitated by ultrasonic vibration, and the It has a built-in wave oscillator 101 and a vibrator 102, and is configured as a pedestal 103 on which a container 100 is mounted.凳 The oscillation frequency of the vibrator 101 is set to an appropriate value that allows the contents of the container to be stirred well. Since the contents of the container 100 may be, for example, sake, it is desirable to incorporate a heater inside the cradle 103. The area of the upper surface of the cradle 103 should be large enough to hold a commercially available container with a maximum standard capacity (for example, 1.8 ί) of containers for alcoholic beverages etc. to be consumed at home. be able to.

In the embodiment shown in FIG. 11, the contents of the container 110 formed as a decanter are also stirred by ultrasonic vibration. The decanter 110 has a double bottom structure, and the ultrasonic transducer 111 is housed in the bottom chamber. Further, a pedestal 113 having an ultrasonic oscillator 112 which is in contact with the vibrator 111 by mounting the decanter 110 is provided, and one side of the pedestal 113 has a power switch 114 and various Distribute adjustment knobs 115a, 115b, 115c, etc. These adjustment knobs 115a to 115c adjust the connection time of the ultrasonic vibration and the operation time and heating temperature of the heater (not shown) arranged at an appropriate place of the receiving table 113 or the decanter 110. Make it possible. The volume of the decanter 110 is desirably set so as to accommodate the entire contents of the container having the maximum specified capacity among the containers storing alcoholic beverages and the like to be consumed at home. If the volume of the decanter 110 is smaller than its maximum capacity, for example, when it is about half, shake the container sufficiently to fill the contents. It is desirable to stir the mixture and to transfer the contents to the decanter 110 after homogenizing the components. According to this embodiment, since the ultrasonic vibrator 111 is housed in the bottom chamber of the decanter 110, not only can the contents be vigorously stirred during operation, but also an excellent sound insulation effect can be realized. It is also possible.

In the embodiment of FIG. 11, the cradle 113 is used as a basic unit, and can be used in various modes in combination with various external connection units other than the decanter 110 having the above-described configuration. FIG. 12 shows an example of an external connection unit 120 that can be connected to the receiving table 113 shown in FIG. 11. The unit 120 is formed in a shape similar to a mudler, An ultrasonic transducer (not shown) is built in the inside of the unit. This vibrator can be connected to the oscillator 112 of the pedestal 113 via a flexible connection code 121. The external connection unit 120 agitates, for example, a whiskey poured into a glass. If necessary, a plurality of external connection units 120 may be connected to one receiving stand 113.

In the embodiment shown in FIG. 13, the blade 131 is rotatably arranged near the bottom of the container 130 formed as a decanter, and the rotation shaft 132 of the blade 131 is passed through the bottom of the container and downwardly into the bottom chamber. The cradle 133 is provided with a motor 134 and a power supply battery as required, corresponding to the decanter 130. The output shaft 135 of the motor 134 is configured to be coupled to the rotary shaft 132 of the blade when the decanter 130 is mounted on the cradle 133. The decanter 130 is placed on the cradle 133 and the motor 134 When the motor 134 is started with the output shaft 135 connected to the rotating shaft 132 of the blade 131 of the decanter 130, the blade 131 moves to agitate the contents of the decanter 130. .

In each of the above embodiments, the present invention is mainly applied to containers of alcoholic beverages and the like. However, the present invention is applied to a container of liquid seasonings, and the taste is also applied when the seasonings are stirred prior to use. Of course, the scent can be enhanced.

Claims

1 9

Range of request

A container for storing a liquid to be provided for eating and drinking, such as liquor; and a stirring means provided in the container in tandem for stirring the liquid in the container prior to pouring the liquid from the container. Homogenization of alcoholic beverages

2. The apparatus according to claim 1, wherein the stirring means includes: an ultrasonic oscillator provided on a receiving table on which the container is placed; and a vibrator connected to the oscillator. A homogenizing device configured to agitate a liquid in a container placed on the pedestal by exciting the probe with the oscillator. 3. The apparatus according to claim 2, wherein the container has a double bottom structure, and the vibrator is arranged in a bottom chamber of the container, and the vibrator is configured to place the container on the receiving table. 3. The apparatus according to claim 2, wherein the vibrator is provided on an external connection unit that can be immersed in the container, and is connected to the oscillator. A homogenizer, which can be connected to the oscillator via a connection code. 3. The apparatus according to claim 2, wherein And a homogenizing device, wherein a heater is provided in one of the containers. The homogenizer according to claim 1, wherein the stirring means is formed as an attachment that is detachably attached to a spout of the container. . 7. The device according to claim 6, wherein the attachment has a tubular portion having a length reaching near the bottom of the container when attached to the container. A plurality of holes formed in a side wall of the container, wherein the liquid in the container can be discharged to the outside through the tubular portion. 7. The device according to claim 6, wherein the attachment has a tubular portion having an end for blowing outside air near a bottom of the container when the attachment is mounted on the container, and the tubular portion. A homogenizer comprising an air pump connected to the other end of the part. 7. The device according to claim 6, wherein said fat chopper has rotating blades located near the bottom of the container when the device is mounted on the container, and the blade is operated by an external device. Homogeneous that can be driven by twenty one

Device.

10. The apparatus according to claim 1, wherein said stirring means comprises a plurality of projections formed on an inner surface of said container.

11. The homogenizing device according to claim 10, wherein the container is made of a transparent material, and the protrusion has a decorative form.

12. The apparatus according to claim 1, wherein the stirring means has a rotating blade arranged near a bottom of the container having a double bottom structure, and a drive shaft of the rotating blade is provided on the container. A motor disposed protruding into the bottom chamber, and further comprising: a motor disposed on a pedestal of the container, wherein the output shaft of the motor causes the rotation when the container is placed on the pedestal. A homogenizing device characterized in that it is configured to be coupled to a driving shaft of a rotating blade.