System, method, manufacturing method, food, and sake

Abstract

To provide a means by which it is possible to reduce work variability in a shaking process.SOLUTION: A system 1 includes: a shaker 2 for shaking an object that is one of a food product (for example, sake), a raw material of the food product (for example, rice), and an intermediate product (for example, fermentation mash) generated midway when the food product is generated from the raw material; a microphone 3 for collecting sounds generated from the object; and PC 4 that controls vibrations of the object caused by the shaker 2, on the basis of sounds collected by the microphone 3.SELECTED DRAWING: Figure 1

Description

[Technical field]

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

[0002] Conventionally, alcoholic beverages or the like being fermented in a container such as a barrel have been vibrated. For example, Patent Document 1 discloses a device that includes a brewing vessel in which a fermenting liquid is placed to cause yeast to ferment, and a vibrator provided in the fermenting liquid, on the outer surface of the brewing vessel, or on the bottom surface of the brewing vessel.

[0003] When applying vibration to brewery barrels to vibrate the alcoholic beverages inside, applying a continuous simple signal is not unique to other manufacturers and does not allow intended vibration to be applied to differences in the state of the fermentation process. Also, when vibration control is performed manually based on the judgment of the operator, the operator has to rely on the date, seasonal feeling, etc., so if there are multiple barrels at a brewery site, each of them must be controlled individually, which can lead to quality variations in each barrel, increased labor costs, and human error. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 08-149971 Summary of the Invention [Problem to be solved by the invention]

[0005] As mentioned above, if an operator tries to manually control the vibration, there are problems such as the possibility of quality variations occurring depending on the barrel.

[0006] An object of the present invention is to provide a means capable of suppressing the variation in quality. [Means for solving the problem]

[0007] The system of the first invention comprises a vibration unit for vibrating an object which is either a food, a raw material for a food, or an intermediate product between the raw material and the food, a sound collection unit for collecting sound generated from the object, and a control unit for controlling the vibration of the object by the vibration unit based on the sound collected by the sound collection unit.

[0008] In the present invention, the control unit controls the vibration of the object by the vibration unit based on the sound generated from the object and collected by the sound collection unit. This makes it possible to eliminate operation by an operator, etc., as much as possible, thereby suppressing variation in quality.

[0009] A system of a second invention is the system of the first invention, characterized in that the control unit outputs a first signal to the vibration unit for observing a state of the object.

[0010] The system of the third invention is characterized in that, in the system of the first or second invention, the control unit analyzes the sound generated from the object and collected by the sound collecting unit when the first signal is output to the vibration unit, and controls the vibration of the object by the vibration unit based on the analysis result.

[0011] A system of a fourth invention is the system of any one of the first to third inventions, characterized in that the control unit outputs a second signal to the vibration unit for vibrating the object.

[0012] The system of the fifth invention is characterized in that, in the system of the fourth invention, the control unit controls the vibration of the object by the vibration unit by outputting the second signal to the vibration unit based on the sound collected by the sound collection unit.

[0013] A sixth invention system is characterized in that, in the system of the first invention, the control unit outputs a first signal to the vibration unit for observing the state of the object, outputs a second signal to the vibration unit for vibrating the object, and when the first signal is output to the vibration unit, analyzes the sound generated from the object and collected by the sound collection unit, and outputs the second signal to the vibration unit based on the analysis result, thereby controlling the vibration of the object by the vibration unit.

[0014] The system of the seventh invention is characterized in that, in the system of the sixth invention, the control unit increases the sound pressure or amplitude of the second signal when the analysis results indicate that the object is solid.

[0015] The system of the 8th invention is characterized in that, in the system of the 6th or 7th invention, the control unit lowers the sound pressure or reduces the amplitude of the second signal when the analysis result indicates that the object is not solid.

[0016] A system according to a ninth aspect of the present invention is the system according to any one of the first to eighth aspects of the present invention, wherein the vibration section is a vibrator.

[0017] A system according to a tenth aspect of the present invention is the system according to any one of the first to ninth aspects of the present invention, wherein the object is mash.

[0018] A food product according to an eleventh aspect of the present invention is characterized in that it is produced by the system according to any one of the first to tenth aspects of the present invention.

[0019] The system of the 12th invention is a sake production system that, in the system of the first invention, at least performs a process of fermenting the target object, mash, to produce sake, and is characterized in that, in the process, the control unit vibrates the mash using the vibration unit and controls the vibration of the mash by the vibration unit based on the sound collected by the sound collection unit.

[0020] The sake of the thirteenth invention is characterized in that it is produced by the system of the twelfth invention.

[0021] The method of the 14th invention is a method comprising a vibration step of vibrating an object which is either a food, a raw material for a food, or an intermediate product between the raw material and the food, and is characterized in that in the vibration step, the vibration of the object is controlled based on a sound generated from the object.

[0022] The manufacturing method of the 15th invention is a food manufacturing method which includes a vibration step of vibrating an object which is either a food, a food raw material, or an intermediate product between the raw materials and the food, and is characterized in that in the vibration step, the vibration of the object is controlled based on sound generated from the object.

[0023] The food of the sixteenth invention is characterized in that it is produced by the production method of the fifteenth invention.

[0024] The method of the 17th invention is a method for producing sake, which comprises, in the method of the 14th invention, at least a step of fermenting the target object, mash, to produce sake, and is characterized in that the step includes a vibration step, in which the vibration of the mash is controlled based on the sound generated from the mash.

[0025] The sake of the eighteenth invention is characterized in that it is produced by the method of the seventeenth invention. Effect of the Invention

[0026] According to the present invention, it is possible to suppress variations in quality. [Brief description of the drawings]

[0027] [Figure 1] 1 is a diagram showing an overview of a system according to an embodiment of the present invention. [Diagram 2] FIG. 1 is a diagram showing an example of a sake production process. [Diagram 3]1 is a graph showing an example of a sound (spectrum) generated from mash. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0028] An embodiment of the present invention will be described below. Fig. 1 is a diagram showing an overview of a system 1 according to an embodiment of the present invention. System 1 vibrates mash (object) in a brewing tank 100, collects sounds generated from the mash, analyzes the collected sounds, and controls the vibration of the mash based on the analysis results. System 1 includes a vibrator 2, a microphone 3, a personal computer (hereinafter referred to as "PC") 4, etc.

[0029] Vibrator 2 (vibration unit) is for vibrating the mash (target object) in brewing tank 100. Vibrator 2 is provided, for example, on the side of brewing tank 100. Vibrator 2 vibrates based on a signal, and vibrates the installation surface on which vibrator 2 is installed (here, the side of brewing tank 100), thereby vibrating the mash in brewing tank 100. Vibrator 2 is, for example, an electrodynamic vibrator equipped with an internal magnet type magnetic circuit within an internal space defined by a housing. Vibrator 2 generates a driving force that changes in an alternating manner along the axial direction, thereby vibrating the installation surface, such as a plate material on which vibrator 2 is placed.

[0030] Microphone 3 (sound collection unit) is installed in brewing tank 100 and is for collecting sounds generated from the mash. Microphone 3 is connected to PC 4, and the received sounds collected by microphone 3 are output to PC 4.

[0031] PC4 (control unit) receives the sound generated from the mash collected by the microphone 4. PC4 outputs a TSP (Time-Stretched-Pulse method) signal (first signal) or an excitation signal (second signal) to the vibrator 2. The TSP signal is a signal for observing the state of the mash. When the TSP signal is output to the vibrator 2, PC4 analyzes the sound generated from the mash and collected by the microphone 4. The excitation signal is a signal for vibrating the mash. PC4 controls the vibration of the mash by the vibrator 2 by outputting an excitation signal to the vibrator 2 based on the sound collected by the microphone 3, in other words, the analysis result of the sound.

[0032] The above-mentioned TSP signal is a signal whose frequency band can be distinguished. The PC4 periodically outputs the TSP signal to the vibrator 2. The microphone 3 installed in the brewing tank 100 (barrel) receives the TSP signal. The PC4 judges the state of the contents from the transmitted waveform and performs the intended vibration. For example, when producing sake from mash, as the fermentation of the mash progresses, it becomes in a state where sound is easily transmitted (a viscous, melted state), and the vibration signal is transmitted to the material, but in a state similar to that of rice, the transmission of the vibration signal is very poor. In this embodiment, the transmitted waveform in the state of these materials is grasped, and the intended vibration is automatically performed, thereby providing a system that suppresses variation based on uniqueness and quantitative values. In addition, since the vibration can be controlled automatically, no operation by an operator is required, and it is possible to distinguish between an empty brewing tank 100 (barrel), a brewing tank 100 (barrel) where fermentation has not reached the standard, and the like.

[0033] The PC4 outputs a vibration signal (for example, a music signal) to the vibration exciter 2 in order to vibrate the mash in the brewing tank 100. At this time, the PC4 sets a measurement time between 0 minutes and 1 minute from the scheduled time, outputs a TSP signal to the vibration exciter 2, and observes the response of the TSP signal. If it is an empty vibration transmission sound (obtained in advance), the PC4 does not play the vibration signal. Also, if the high-frequency transmission is below a set value (reference value) (i.e., the mash is in a solid state), the PC4 increases the sound pressure of the vibration signal or increases the amplitude in order to increase the vibration effect. For example, the PC4 increases the sound pressure to the set maximum sound pressure, or selects a song or vibration signal with a large amplitude. Also, if the high-frequency transmission is above a set value (reference value) (i.e., the mash is in a melted state), the PC4 decreases the sound pressure of the vibration signal or reduces the amplitude in order to suppress excessive vibration. For example, the PC4 decreases the sound pressure to the set minimum sound pressure, or selects a song or vibration signal with a small amplitude.

[0034] Furthermore, when the production is completed and the inside of the brewing tank 100 (barrel) is empty, the PC 4 detects the empty vibration-transmitted sound and stops the reproduction of the vibration signal.

[0035] The system 1 described above constitutes a part of a sake brewing system that produces sake. Here, "sake" is sake fermented with yeast using rice, rice malt, and water as the main ingredients, and is defined as sake as defined by the Japanese Liquor Tax Act. The sake brewing system executes the process shown in FIG. 2. Note that the process shown in FIG. 2 is an example of a process that has been conventionally carried out. For example, with "namazake," the "pasteurization" process described below is not carried out, and with "namazake," the "pasteurization" process is carried out once.

[0036] The "rice polishing" process is the process of polishing rice (sake rice). The "rice washing" process is the process of washing the polished rice and removing the bran. The "soaking" process is the process of soaking the rice in water after washing so that the rice absorbs the appropriate amount of water. The "rice steaming" process is the process of steaming the moistened rice. The rice is steamed in a large steamer called a "koshiki" or in a rice steamer. The "cooling" process is the process of cooling the steamed rice to the appropriate temperature for making koji, making yeast starter, or mash.

[0037] The "koji making" process is the process of making koji, the base for sake, and is also called "koji production." Specifically, koji mold is attached to rice and allowed to grow within the rice. "Shubo" is a large amount of yeast that promotes alcoholic fermentation. In the "shubo making" process, yeast, lactic acid bacteria, and steamed rice are added to a mixture of koji and water. Generally, it takes two weeks to one month for the shubo to be completed. The method of making the shubo by hand is called "kimoto brewing." In kimoto brewing, lactic acid is not added, and lactic acid bacteria from the air in the brewery are absorbed.

[0038] The "moromi / preparation" process involves putting the yeast starter into a tank, adding koji, steamed rice, and water, and allowing it to ferment. Fermentation takes about three weeks to a month, and the fermented state that becomes the base for sake is called "moromi." When adding the koji, steamed rice, and water to the yeast starter, they are not added all at once, but are divided into three batches and left to ferment slowly. This is called "three-stage brewing." The "moromi / preparation" process can also be divided into the preparation process, where the moromi is prepared, and the fermentation process, where the moromi is fermented.

[0039] The "pressing" process is the process in which, after the fermentation period has ended, the mash is pressed and separated into sake and sake lees. Freshly pressed sake still contains small solids such as crushed rice and yeast, so the "filtration" process is used to remove these. The subsequent heating process is the "pasteurization" process. After pasteurization, the sake is stored for maturation in the "storage" process. Sake that has been stored and aged for about six months to a year develops a mellow flavor. The "mixing and diluting" process is the process in which the aged unprocessed sake is blended (mixing and diluting). Before shipping, the blended sake is pasteurized once more to stabilize it in the "pasteurization" process. The sake is then bottled or packed in the "bottling" process, and is complete.

[0040] In the above-mentioned "Moromi / Preparation" process, the moromi is vibrated in the process of maturing the moromi. In this embodiment, an example is shown in which the system 1 is applied to the production of sake using moromi as an ingredient. However, similar vibration and vibration control can be applied to objects whose state changes during the fermentation process, such as wine and soy sauce, regardless of the raw materials. In addition, by accumulating data including other status parameters such as component analysis and temperature, it is possible to develop data correlating with taste to be more accurate.

[0041] Figure 3 is a graph showing an example of the sound (spectrum) generated by mash. The spectrum was recorded under the same conditions over time. Figure 3(a) is the first day, Figure 3(b) is five days later, Figure 3(c) is eight days later, Figure 3(d) is ten days later, and Figure 3(e) is thirteen days later. From Figure 3, it can be observed from the spectrum that the high frequencies increase with each passing day (as the mash melts).

[0042] It is widely known that the taste of food and the like changes when music is applied to the food and the like. Since the finish may change depending on how easily the sound is transmitted, a vibration signal suitable for the condition is required. In other words, it is better to update the optimal vibration signal each time. By providing a system that automatically applies vibration by linking the transmission of sound and the vibration signal as in this embodiment, it is possible to provide a certain vibration quality and an intended vibration method at multiple vibration production sites.

[0043] In this embodiment, "moromi" is exemplified as an object to be vibrated by the vibrator 2. The object to be vibrated by the vibrator 2 may be any of food, raw materials of food, and 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 of soy sauce, and the intermediate product from soybeans to soy sauce may be vibrated. In the case of wine, the food wine and the raw material grapes of wine may be vibrated. Of course, soy sauce and wine are only examples, and the invention can be applied to various foods (whiskey, shochu, bread, etc.), raw materials (wheat, etc.), and intermediate products (wort juice, koji, sponge, etc.).

[0044] As described above, in this embodiment, the PC 4 controls the vibration of an object (for example, unrefined mash) by the vibrator 2 based on the sound generated from the object and collected by the microphone 3. This makes it possible to eliminate operation by an operator, etc., as much as possible, thereby suppressing variation in quality.

[0045] Although an embodiment of the present invention has been described above, the forms to which the present invention can be applied are not limited to the above-described embodiment, and as exemplified below, appropriate modifications can be made without departing from the spirit of the present invention.

[0046] In the above embodiment, the vibration exciter is exemplified as the means for vibrating the object, but the present invention is not limited to this and may be, for example, a vibrator. [Industrial Applicability]

[0047] The present invention can be suitably used in a system, a method, a manufacturing method, a food product, and a sake product for vibrating an object. [Explanation of symbols]

[0048] 1 System 2. Vibrator (vibration part) 3 Microphone (sound collection unit) 4 PC (control unit) 100 brewing tanks

Claims

1. A vibration unit for vibrating an object which is any one of food, a raw material for food, and an intermediate product between the raw material and food; A sound collecting unit for collecting a sound generated from the object; A control unit, The control unit is outputting a first signal for observing a state of the object to the vibration unit; outputting a second signal, different from the first signal, to the vibration unit for vibrating the object; When the first signal is output to the vibration unit, a sound generated from the object and collected by the sound collection unit is analyzed; A system comprising: a vibration unit that controls vibration of the object by the vibration unit by outputting the second signal to the vibration unit based on an analysis result.

2. the first signal is a non-music signal; 2. The system of claim 1, wherein the second signal is a music signal.

3. A vibration unit for vibrating an object which is any one of food, a raw material for food, and an intermediate product between the raw material and food; A sound collecting unit for collecting a sound generated from the object; A control unit, The control unit is outputting a first signal, which is a TSP signal for observing a state of the object, to the vibration unit; A system characterized by controlling vibration of the object by the vibration unit based on sound generated from the object and collected by the sound collecting unit when the first signal is output to the vibration unit.

4. A vibration unit for vibrating an object which is any one of food, a raw material for food, and an intermediate product between the raw material and food; A sound collecting unit for collecting a sound generated from the object; A control unit, The control unit is Analyzing the sound collected by the sound collection unit; A system characterized by increasing the sound pressure or amplitude of a second signal output to the vibration unit for vibrating the object when the analysis results indicate that the object is solid.

5. A vibration unit for vibrating an object which is any one of food, a raw material for food, and an intermediate product between the raw material and food; A sound collecting unit for collecting a sound generated from the object; A control unit, The control unit is Analyzing the sound collected by the sound collection unit; A system characterized by lowering the sound pressure or reducing the amplitude of a second signal output to the vibration unit for vibrating the object when the analysis results indicate that the object is not solid.

6. A vibration unit for vibrating the mash; A sound collecting unit for collecting sounds generated from the mash; A control unit that controls the vibration of the mash by the vibration unit based on the sound collected by the sound collection unit; A system comprising:

7. A sake brewing system that performs at least a step of fermenting mash to produce sake, A vibration unit for vibrating the mash; A sound collecting unit for collecting sounds generated from the mash; A control unit, The system is characterized in that, in the process, the control unit vibrates the mash using the vibration unit, and controls the vibration of the mash by the vibration unit based on the sound collected by the sound collection unit.

8. A first step of vibrating an object, which is any one of a food, a raw material of a food, and an intermediate product between the raw material and the food, based on a second signal for vibrating the object; a second step of vibrating the object based on a first signal different from the second signal and for observing a state of the object; A third step of analyzing the sound generated from the object in the second step, A method characterized in that in the first step, the second signal is controlled based on the analysis result in the third step.

9. the first signal is a non-music signal; 9. The method of claim 8, wherein the second signal is a music signal.

10. A first 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; a second step of vibrating the object based on a first signal, which is a TSP signal for observing a state of the object; A third step of analyzing the sound generated from the object in the second step, A method characterized in that in the first step, vibration is controlled based on the analysis result in the third step.

11. A food manufacturing method including a vibration step of vibrating an object in a fermentation process, A manufacturing method comprising the steps of: controlling vibration of the object based on sound generated from the object in the vibration step.

12. A method for producing sake, which comprises at least a step of fermenting mash to produce sake, The process includes a vibration process of vibrating the mash, which is an object of the fermentation process, The method according to claim 11, characterized in that in the vibration step, the vibration of the mash is controlled based on a sound generated from the mash.

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