System, method, manufacturing method, food product, and sake

Abstract

To enable a vibrating object to vibrate in a wide frequency band.SOLUTION: A system 1 is intended to vibrate an object that is any one of a food product (for example, sake), a raw material of a food product (for example, rice), and an intermediate product between a raw material and a food product (for example, unrefined sake). The system 1 includes a vibrator 2 that vibrates in a first frequency band, and an ultrasonic vibrator 3 that vibrates in a second frequency band higher than the first frequency band. The vibrator 2 and the ultrasonic vibrator 3 vibrate the object.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a system, method, manufacturing method, food, and sake for vibrating an object.

Background Art

[0002] Conventionally, fermentation of sake or the like in a container such as a cask has been vibrated. For example, aging acceleration, stirring, etc. of sake or the like have been performed by ultrasonic vibration, but the output at a specific resonance frequency has been adjusted. Therefore, vibration is applied to an object by music (hereinafter, "applying vibration" is also referred to as "vibrating".) (music vibration), vibration is applied to an object by ultrasonic waves (ultrasonic vibration), or both music vibration and ultrasonic vibration are performed. When including the high-frequency components of music, Shizannakku Co., Ltd. has proposed a hybrid vibrator that outputs low and high frequencies. According to the hybrid vibrator, a wide range is realized, and if the hybrid vibrator is used for vibrating an object, vibration with a high-quality high-resolution sound source having an information amount equal to or greater than that of a CD can be realized.

[0003] Patent Document 1 discloses an invention of a vibration speaker including a high-frequency actuator and a speaker corresponding to a band lower than that of the high-frequency actuator, similar to the above-described hybrid vibrator.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, widening the frequency range of a single vibrator limits the flexibility of impedance design. Furthermore, when using multiple vibrators to excite large containers (large tanks) such as barrels, parallel connection becomes difficult, requiring the use of multiple amplifiers for exciting the vibrators. Note that parallel connection of vibrators results in impedance falling below the amplifier's specifications. Additionally, because the characteristics of each vibrator are standardized, a high-impedance specification cannot be implemented. Moreover, using an output transformer degrades high-frequency characteristics, making its use impossible. The above-mentioned challenges exist.

[0006] The objective of this invention is to enable the object to be vibrated to vibrate across a wide frequency range. [Means for solving the problem]

[0007] The system of the first invention is a system for vibrating an object which is a food product, a raw material for a food product, or an intermediate product between a raw material and a food product, comprising a first vibrating part that vibrates in a first frequency band and a second vibrating part that vibrates in a second frequency band which is higher than the first frequency band, wherein the first vibrating part and the second vibrating part vibrate the object.

[0008] In this invention, an object is vibrated by a first vibrating part that vibrates in a first frequency band and a second vibrating part that vibrates in a second frequency band higher than the first frequency band. This allows the object to be vibrated over a wide frequency band. Here, since the object is vibrated by the first and second vibrating parts, there is no need to widen the frequency range of the device used to vibrate the object. Furthermore, the first vibrating part may be of high impedance specifications, or an output transformer may be used.

[0009] The system of the second invention is characterized in that, in the system of the first invention, the second vibrating part receives input to a musical piece that includes components in a frequency range higher than the audible range, specifically components in a frequency range higher than the audible range.

[0010] The system of the third invention is characterized in that, in the system of the first or second invention, the first vibrating part receives input to audible frequency components from a musical piece that includes components in the higher frequency range than the audible range.

[0011] The system of the fourth invention is characterized in that, in the system of any of the first to third inventions, the object is housed in a barrel, and the first vibrating part and the second vibrating part are installed on the outer wall of the barrel.

[0012] The system of the fifth invention is characterized in that, in the system of any of the first to fourth inventions, the first vibrating part is an exciter.

[0013] The system of the sixth invention is characterized in that, in the system of any of the first to fifth inventions, the first vibrating section is a plurality of vibrators.

[0014] The system of the seventh invention is characterized in that, in the system of any of the first to sixth inventions, the second vibrating part is an ultrasonic transducer.

[0015] The system of the eighth invention is characterized in that, in the system of any of the first to seventh inventions, the first vibrating unit and the second vibrating unit are input to a signal of a high-resolution musical piece that has a predetermined number of quantization bits or more, a predetermined sampling frequency or more, and includes components in the higher frequency range than the audible band.

[0016] The system of the ninth invention is a sake manufacturing system that, in the system of the first invention, performs at least the step of fermenting the target material, which is moromi, to produce sake, characterized in that in the step, the first vibrating unit and the second vibrating unit vibrate the target material, which is moromi.

[0017] The tenth invention is a method comprising a vibration step of vibrating an object which is a food product, a raw material for a food product, or an intermediate product between a raw material and a food product, characterized in that the object is vibrated in a first frequency band and a second frequency band which is higher than the first frequency band in the vibration step.

[0018] The manufacturing method of the eleventh invention is a method for manufacturing food comprising a vibration step of vibrating an object which is one of the following: food, raw materials for food, or an intermediate product between raw materials and food, characterized in that the object is vibrated in a first frequency band and a second frequency band which is higher in frequency than the first frequency band.

[0019] The method of the 12th invention is a method for producing sake, wherein, in the method of the 11th invention, at least a step of fermenting the mash is performed, and the step comprises the vibration step, wherein in the vibration step, the mash is vibrated in a first frequency band and a second frequency band that is higher than the first frequency band.

[0020] The system of the 13th invention is a system for vibrating an object which is a food product, a raw material for a food product, or an intermediate product between a raw material and a food product, and comprises a vibrating part that vibrates in a frequency band including a frequency band above the audible range, wherein the vibrating part vibrates the object.

[0021] In this invention, an object is vibrated by a vibrating part that vibrates in a frequency band including a frequency band above the audible range. This makes it possible to vibrate an object over a wide frequency band.

[0022] The system of the 14th invention is characterized in that, in the system of the 13th invention, the vibrating part is input to a musical piece that includes components in the higher frequency range than the audible range.

[0023] The system of the 15th invention is characterized in that, in the system of the 13th or 14th invention, the object is contained in a cask, and the vibration part is installed on the outer wall of the cask.

[0024] The system of the 16th invention is characterized in that, in the system of the 4th or 15th invention, the cask is made of metal.

[0025] The system of the 17th invention is characterized in that, in the system of any one of the 1st to 8th, 13th to 16th inventions, the object is moromi.

[0026] The system of the 18th invention is characterized in that, in the system of any one of the 13th to 17th inventions, the vibration part has a vibrator and an ultrasonic vibrator.

[0027] The system of the 19th invention is characterized in that, in the system of any one of the 13th to 18th inventions, the vibration part is composed of a plurality of hybrid vibrators having a vibrator and an ultrasonic vibrator.

[0028] The system of the 20th invention is characterized in that, in the system of any one of the 13th to 19th inventions, a signal of a high-resolution music piece having a component in a frequency range higher than the audible band and having a quantization bit number and a sampling frequency equal to or higher than a predetermined value is input to the vibration part.

[0029] The food of the 21st invention is characterized by being produced by the system of any one of the 1st to 8th, 13th to 20th inventions.

[0030] The system of the 22nd invention is a sake production system that performs at least a step of fermenting moromi as an object to produce sake in the system of the 13th invention, and in the step, the vibration part vibrates moromi as an object.

[0031] The sake of the 23rd invention is characterized by being produced by the system of the 9th or 22nd invention.

[0032] The 24th invention is a method comprising a vibration step of vibrating an object which is a food product, a raw material for a food product, or an intermediate product between a raw material and a food product, characterized in that the object is vibrated in a frequency band that includes a frequency band above the audible range in the vibration step.

[0033] The 25th invention is a method for manufacturing food, comprising a vibration step of vibrating an object which is one of the following: food, raw materials for food, or an intermediate product between raw materials and food, characterized in that the object is vibrated in a frequency band that includes a frequency band above the audible range in the vibration step.

[0034] The food product of the 26th invention is characterized by being manufactured by the manufacturing method of the 11th or 25th invention.

[0035] The method of the 27th invention is a method for producing sake, wherein, in the method of the 24th invention, at least the step of fermenting the mash is performed to produce sake, and the step comprises the vibration step, wherein in the vibration step, the mash is vibrated in a frequency band that includes a frequency band above the audible range.

[0036] The sake of the 28th invention is characterized by being manufactured by the method of the 12th or 27th invention. [Effects of the Invention]

[0037] According to the present invention, an object can be vibrated over a wide frequency range. [Brief explanation of the drawing]

[0038] [Figure 1] This diagram shows an overview of the system according to the first embodiment of the present invention. [Figure 2] This figure shows an overview of the system according to the second embodiment of the present invention. [Figure 3] This diagram shows an example of the sake brewing process. [Modes for carrying out the invention]

[0039] Embodiments of the present invention will be described below.

[0040] (First Embodiment) Figure 1 is a diagram showing an overview of System 1 according to the first embodiment of the present invention. System 1 vibrates the mash (object) inside the barrel 100. System 1 includes a vibrator 2, an ultrasonic transducer 3, a sound source playback device (hereinafter referred to as "playback device") 4, etc.

[0041] The vibrator 2 (first vibrating part) is used to vibrate the mash (object) inside the barrel 100. The vibrator 2 is installed, for example, on the side wall (outer wall) of the barrel 100. The vibrator 2 vibrates based on a signal, and by vibrating the mounting surface on which the vibrator 2 is installed (in this case, the side wall of the barrel 100), it vibrates the mash inside the barrel 100. The vibrator 2 is, for example, an electrodynamic vibrator equipped with an internal magnetic circuit within an internal space defined by a housing. The vibrator 2 vibrates the mounting surface on which the vibrator 2 is placed by generating a driving force that changes AC-like along the axial direction. In this embodiment, multiple vibrators 2 are used, but the number of vibrators 2 used can be changed as appropriate.

[0042] The ultrasonic transducer 3 (second vibrating part) is used to vibrate the mash (object) inside the barrel 100. The ultrasonic transducer 3 is installed, for example, on the side wall (outer wall) of the barrel 100. The ultrasonic transducer 3 vibrates based on a signal, and by vibrating the surface on which the ultrasonic transducer 3 is installed (in this case, the side wall of the barrel 100), it vibrates the mash inside the barrel 100.

[0043] Here, the exciter 2 vibrates at a lower frequency (first frequency band) than the ultrasonic transducer 3, and the ultrasonic transducer 3 vibrates at a higher frequency (second frequency band) than the exciter 2.

[0044] Furthermore, the vibrator 2 and the ultrasonic transducer 3 may be installed on the top wall or bottom wall of the barrel 100, rather than on the side wall. Also, although the barrel 100 is made of metal in this embodiment, it does not have to be made of metal.

[0045] The playback device 4 (control unit) outputs a signal to the vibrator 2 to cause it to vibrate. Specifically, the playback device 4 outputs the audible frequency components (below 20kHz) of music containing components above the audible frequency range (20kHz or higher) (so-called high-resolution music) to the vibrator 2. Therefore, the playback device 4 divides the music into two frequency bands: above 20kHz and below 20kHz. The playback device 4 adjusts the level of the below-20kHz component as appropriate and outputs it to the vibrator 2. The playback device 4 also outputs a signal to the ultrasonic transducer 3 to cause it to vibrate. Specifically, the playback device 4 outputs the above-20kHz component of music containing components above the audible frequency range to the ultrasonic transducer 3. The playback device 4 adjusts the level of the above-20kHz component as appropriate and outputs it to the ultrasonic transducer 3. In this manner, the regeneration device 4 drives the exciter 2 and the ultrasonic transducer 3 separately with low frequency and high frequency.

[0046] The signal output from the playback device 4 is amplified by an amplifier and output to the exciter 2 and the ultrasonic transducer 3. Furthermore, the aforementioned high-resolution music has a predetermined quantization bit depth (16 bits) or higher, a predetermined sampling frequency (44.1 kHz) or higher, and includes components in frequencies higher than the audible range. High-resolution music is, for example, music with a sampling frequency of 96 kHz, 192 kHz, etc., 24 bits, and a bandwidth of 20 kHz or higher.

[0047] As the ultrasonic transducer 3, a high-power ultrasonic transducer, such as one used for cleaning, can be used. Typically, ultrasonic transducers are used for cleaning and to obtain high output using their resonant frequency. In this embodiment, only the high-frequency components contained in high-resolution music are input to the ultrasonic transducer 3 at the required level.

[0048] The technical paper published on the website of Ueda Japan Radio Co., Ltd. (https: / / www.jrc.co.jp / jp / about / activities / technical_information / report71 / pdf / JRCreview71_15.pdf) shows the characteristics of a piezoelectric element (Figure 2: Equivalent circuit and impedance characteristics of piezoelectric material). Here, the dip portion (fr) of the impedance is resonance, and the peak portion (fa) is anti-resonance. Normally, cleaning and other processes are performed using an ultrasonic transducer at the resonant frequency. In this embodiment, an ultrasonic transducer with resonant and anti-resonant frequencies within 20 to 100 kHz is selected as the musical frequency, and a signal to cause vibration is input to the ultrasonic transducer 3. More precisely, a dip peak occurs in the characteristics, but in musical music, the resonant and anti-resonant frequencies are not steady but only a portion, so it is possible to provide a somewhat averaged vibration.

[0049] (Second Embodiment) Before describing the second embodiment, let's explain the background technology. Conventionally, ultrasonic vibrations have been used to accelerate the maturation and agitation of moromi (fermented mash). However, these methods involved adjusting the output at a specific resonant frequency and had no connection to, for example, music. Furthermore, ultrasound has a larger vibration energy per unit time compared to the audible range, making it suitable for short-term excitation treatments but unsuitable for long-term maturation processes.

[0050] Figure 2 is a diagram showing an overview of system 101 according to the second embodiment of the present invention. Similar to the first embodiment, system 101 vibrates the mash (object) inside the barrel 100. System 101 includes a hybrid vibrator 105, a sound source playback device (hereinafter referred to as "playback device") 104, etc. System 1 according to the first embodiment includes a vibrator 2 and an ultrasonic transducer 3. System 101 according to the second embodiment includes a hybrid vibrator 105 instead of the vibrator 2 and ultrasonic transducer. This is the main difference between system 1 according to the first embodiment and system 101 according to the second embodiment. The differences from the first embodiment will be explained below.

[0051] The hybrid vibrator 105 (vibrating part) is used to vibrate the mash (object) inside the barrel 100. The hybrid vibrator 105 vibrates in a frequency band that includes frequencies above the audible range. The hybrid vibrator 105 is installed, for example, on the side wall (outer wall) of the barrel 100. The hybrid vibrator 105 vibrates based on a signal, and by vibrating the surface on which the hybrid vibrator 105 is installed (in this case, the side wall of the barrel 100), it vibrates the mash inside the barrel 100.

[0052] The hybrid vibrator 105 is a hybrid vibrator equipped with a conventional conductive vibrator and an ultrasonic transducer. The ultrasonic transducer is, for example, a piezoelectric element. As described above, the hybrid vibrator 105 has a frequency response up to 100 kHz, which is beyond the audible range. When multiple hybrid vibrators 105 are installed, a wideband amplifier can be configured as a powered type connected to each hybrid vibrator 105, allowing for a configuration appropriate to the size of the barrel 100 (tank).

[0053] Furthermore, the hybrid vibrator 105 may be installed on the top or bottom wall of the barrel 100, rather than on the side wall. Also, although the barrel 100 is made of metal in this embodiment, it does not have to be made of metal.

[0054] The playback device 104 (control unit) is the same device as the playback device 4 in the first embodiment. The playback device 104 outputs a signal to the hybrid vibrator 105 to vibrate the hybrid vibrator 105. Specifically, the playback device 104 outputs music containing components in the higher frequency range (20 kHz or higher) than the audible range (so-called high-resolution music) to the hybrid vibrator 105. In the first embodiment, the music is divided into frequency bands, but in the second embodiment, frequency band division is not performed.

[0055] The systems 1 and 101 described above constitute a part of the sake brewing system. Here, "sake" refers to sake fermented with yeast using rice, rice koji, and water as the main ingredients, and is defined as sake under Japan's Liquor Tax Law. The sake brewing system performs the steps shown in Figure 3. Note that the steps shown in Figure 3 are just examples of conventionally performed steps. For example, in the case of "nama-zake" (unpasteurized sake), the "hi-ire" (pasteurization) step described later is not performed, and in the case of "nama-chozo-zake" (unpasteurized stored sake), the "hi-ire" step is performed only once.

[0056] The "rice polishing" process is the process of polishing the rice (sake rice). The "rice washing" process is the process of washing the polished rice to remove the bran. The "soaking" process is the process of soaking the rice in water after washing to allow it to absorb the appropriate amount of moisture. The "steaming" process is the process of steaming the rice that has absorbed moisture. The rice is steamed in a large steamer called a koshiki or in a rice steaming machine. The "cooling" process is the process of cooling the steamed rice to the temperature appropriate for koji making, sake starter making, and moromi (fermented mash).

[0057] The "koji making" process is the process of creating koji, which is the base for sake, and is also called "seikiku" (fermentation of koji). Specifically, koji mold is attached to rice and allowed to grow within the rice. "Sake starter" is a mixture of koji and water, to which yeast, lactic acid bacteria, and steamed rice are added. Generally, sake starter is completed in two weeks to one month. The method of making sake starter by hand is called "kimoto brewing." In the kimoto brewing method, lactic acid is not added, and lactic acid bacteria from the air in the brewery are incorporated.

[0058] The "moromi / brewing" process involves placing the sake starter in a tank, adding koji, steamed rice, and water, and allowing it to ferment. Fermentation takes approximately three weeks to one month, and the fermented state that forms the basis of sake is called "moromi." When adding the koji, steamed rice, and water to the sake starter, the entire amount is not added at once, but in three stages to allow for slow fermentation. This is called "three-stage brewing." The "moromi / brewing" process is sometimes divided into the brewing process, where the moromi is prepared, and the fermentation process, where the moromi is fermented.

[0059] The "pressing" process is the process of separating the sake from the sake lees by pressing the mash after the fermentation period is complete. Since the freshly pressed sake still contains small solid particles such as finely ground rice and yeast, the "filtration" process is the process of filtering to remove these particles. The subsequent heat treatment is the "pasteurization" process. After pasteurization, the sake is stored for aging, which is the "storage" process. After about six months to a year of storage and aging, the sake develops a mellow flavor. The "blending and dilution" process is the process of blending (mixing and diluting with water) the aged sake. Before shipment, the blended sake is pasteurized once more to stabilize it, which is the "pasteurization" process. Finally, the sake is bottled or packaged, which is the "bottling" process, and the product is complete.

[0060] In the "moromi / mashing" process described above, the moromi is vibrated during the maturation process. This embodiment shows an example of how System 1 is applied to the production of sake using moromi as a raw material. However, it is not limited to this, and similar vibrations can be applied to wine, soy sauce, and other products regardless of the raw materials.

[0061] In this embodiment, "moromi" (fermented mash) is used as an example of an object to be vibrated by systems 1 and 101. The object to be vibrated by system 1 can be any of the following: food, raw materials for food, or intermediate products from raw materials to food. "Moromi" is an intermediate product from the raw material "rice (sake rice)" to the food "sake". Therefore, for example, in the case of sake, the raw material rice may be vibrated, or the food sake may be vibrated. In the case of soy sauce, the food soy sauce, the raw material soybeans for soy sauce, or the intermediate product moromi from soybeans to soy sauce may be vibrated. In the case of wine, the food wine or the raw material grapes for wine may be vibrated. Of course, soy sauce and wine are just examples, and the system can be applied to various foods (whiskey, shochu, bread, etc.), raw materials (barley, etc.), and intermediate products (wort, koji, starter, etc.).

[0062] In this case, experimental results show that when an object is vibrated using ultrasound alone, prolonged vibration can result in excessive vibration. In the first embodiment, the exciter 2, and in the second embodiment, the exciter included in the hybrid exciter 105, are also used to vibrate the object, thus preventing excessive vibration. Furthermore, by using music, especially high-resolution music, it is possible to appeal to customers of products that incorporate the object by using high-resolution music instead of ultrasound to vibrate the object. Moreover, the application of vibration using music (music excitation) is expected to provide a long-term maturation effect in a short period of time, and in addition, by adding vibration in the high-resolution band, it is possible to appeal to customers with a sense of uniqueness.

[0063] As described above, in the first embodiment, the object (moromi) is vibrated by an exciter 2 that vibrates at a lower frequency (first frequency band) than the ultrasonic transducer 3, and an ultrasonic transducer 3 that vibrates at a higher frequency (second frequency band) than the exciter 2. This allows the object to be vibrated over a wide frequency band. Here, since the object is vibrated by the exciter 2 and the ultrasonic transducer 3, there is no need to widen the range of the device used to vibrate the object. Furthermore, the first frequency band, which requires excitation force, may be driven by multiple parallel drives using general-purpose exciters or by a drive method using an output transformer.

[0064] In the second embodiment, the object (moromi) is vibrated by a hybrid vibrator 105 that vibrates in a frequency band including a frequency band above the audible range. This makes it possible to vibrate the object over a wide frequency band.

[0065] By using a hybrid vibrator 105 that vibrates in a frequency band including frequencies above the audible range, the music signal can be broadened and reproduced up to the audible range. This makes it possible to perform music excitation that includes the ultrasonic range. The audible range frequencies included in a broadband music signal (so-called high-resolution audio) are basically synchronized with the music and differ from steady-state single-frequency ultrasonic excitation. Therefore, by simultaneously applying a signal synchronized with music frequencies outside the audible range in addition to music excitation in the audible range, the effect of music excitation in the audible range can be enhanced, and unlike excitation with level adjustment of specific ultrasonic band frequencies, random vibration energy can be applied in both the time axis and frequency axis.

[0066] Although embodiments of the present invention have been described above, the applicable forms of the present invention are not limited to those described above, and modifications can be made as appropriate without departing from the spirit of the invention. [Industrial applicability]

[0067] The present invention can be suitably applied to systems, methods, manufacturing methods, food products, and sake for vibrating objects. [Explanation of Symbols]

[0068] 1. 101 System 2. Vibrator (first vibrating section) 3. Ultrasonic transducer (second vibration section) 4.104 Regeneration device (control unit) 105 Hybrid Vibrator (Vibration Unit) 100 barrels

Claims

1. 1. A system for vibrating an object which is any one of a food product, a raw material for a food product, and an intermediate product between the raw material and the food product, comprising: a first vibration section that vibrates in a first frequency band; a second vibration section that vibrates in a second frequency band that is higher than the first frequency band, A system characterized in that the first vibration unit and the second vibration unit vibrate an object.

2. 2. The system according to claim 1, wherein components higher than the audible band in a musical piece containing components higher than the audible band are input to the second vibration section.

3. 3. The system according to claim 1, wherein an audible band component of a piece of music including components higher than an audible band is input to the first vibration unit.

4. The object is contained in a barrel, The system according to any one of claims 1 to 3, wherein the first vibration unit and the second vibration unit are installed on an outer wall of the barrel.

5. The system according to any one of claims 1 to 4, wherein the first vibration unit is a vibration exciter.

6. The system according to any one of claims 1 to 5, wherein the first vibration section is a plurality of vibration exciters.

7. The system according to any one of claims 1 to 6, wherein the second vibration unit is an ultrasonic vibrator.

8. The system according to any one of claims 1 to 7, characterized in that a signal of high-resolution music having a predetermined quantization bit number or more, a predetermined sampling frequency or more, and containing components higher than the audible range is input to the first vibration unit and the second vibration unit.

9. A sake brewing system that performs at least a process of fermenting a target mash to produce sake, In the above process, 2. The system according to claim 1, wherein the first vibration unit and the second vibration unit vibrate the mash which is the object.

10. A method comprising a vibration step of vibrating an object which is any one of a food, a raw material for a food, and an intermediate product between the raw material and the food, The method, wherein the vibrating step comprises vibrating the object at a first frequency band and at a second frequency band higher than the first frequency band.

11. A method for producing food, comprising a vibration step of vibrating an object which is any one of food, a raw material for food, and an intermediate product between the raw material and the food, A manufacturing method, characterized in that in the vibration step, the object is vibrated in a first frequency band and in a second frequency band higher than the first frequency band.

12. A method for producing sake by carrying out at least a step of fermenting a target mash to produce sake, comprising the steps of: The process includes the vibration process, The manufacturing method according to claim 11, characterized in that in the vibration step, the moromi as the object is vibrated in a first frequency band and a second frequency band higher than the first frequency band.

13. 1. A system for vibrating an object which is any one of a food product, a raw material for a food product, and an intermediate product between the raw material and the food product, comprising: A vibration unit that vibrates in a frequency band including a frequency band higher than the audible range, The system is characterized in that the vibration unit vibrates an object.

14. The system according to claim 13, wherein a piece of music including components higher than an audible band is input to the vibration unit.

15. The object is contained in a barrel, 15. The system according to claim 13 or 14, wherein the vibration unit is installed on the outer wall of the barrel.

16. 16. The system of claim 4 or 15, wherein the barrel is made of metal.

17. The system according to any one of claims 1 to 8 and 13 to 16, characterized in that the object is mash.

18. 18. The system according to claim 13, wherein the vibration unit includes a vibration exciter and an ultrasonic transducer.

19. The system according to any one of claims 13 to 18, characterized in that the vibration section is composed of a plurality of hybrid type vibration exciters each having a vibration exciter and an ultrasonic transducer.

20. The system according to any one of claims 13 to 19, characterized in that a signal of high-resolution music having a predetermined quantization bit number or more, a predetermined sampling frequency or more, and containing components higher than the audible range is input to the vibration unit.

21. A food product produced by the system according to any one of claims 1 to 8 and 13 to 20.

22. A sake brewing system that performs at least a process of fermenting a target mash to produce sake, In the above process, The system according to claim 13, wherein the vibration unit vibrates the mash which is the object.

23. Sake produced by the system according to claim 9 or 22.

24. A method comprising a vibration step of vibrating an object which is any one of a food, a raw material for a food, and an intermediate product between the raw material and the food, The method according to claim 1, wherein the vibrating step comprises vibrating the object at a frequency band including a frequency band above the audible range.

25. A method for producing food, comprising a vibration step of vibrating an object which is any one of food, a raw material for food, and an intermediate product between the raw material and the food, The manufacturing method according to the present invention, characterized in that in the vibration step, the object is vibrated in a frequency band including a frequency band equal to or higher than the audible range.

26. A food product produced by the method according to claim 11 or 25.

27. A method for producing sake by carrying out at least a step of fermenting a target mash to produce sake, comprising the steps of: The process includes the vibration process, The method according to claim 24, characterized in that in the vibration step, the mash as the target is vibrated at a frequency band including a frequency band above the audible range.

28. Sake produced by the method according to claim 12 or 27.

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