Alcoholic beverage manufacturing method

Abstract

To provide a method for producing alcoholic beverages which can reduce cost of manufacturing equipment of the alcoholic beverages even if it is possible to reduce the amount of dissolved oxygen in finished alcoholic beverage in a sales container such as a bottle.SOLUTION: A method for producing alcoholic beverages includes a transfer step transferring the alcoholic beverage from a first container 2, which is a source container, to a second container 3, which is a destination container, and an inert gas filling step filling inert gas into the second container 3 before the transfer step. In the transfer step, while injecting inert gas into the space inside the first container 2, the alcoholic beverage is transferred from the first container 2 to the second container 3 filled with inert gas.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a method for producing alcoholic beverages such as sake. [Background technology]

[0002] Conventionally, a method for producing sake that includes a deoxygenation step is known as a method for producing sake (see, for example, Patent Document 1). In the method for producing sake described in Patent Document 1, sake is supplied from a concentrate tank to an in-line mixer in order to mix an inert gas with the sake to reduce the amount of dissolved oxygen in the sake. In the in-line mixer, the sake is mixed with nitrogen gas. The sake mixed with nitrogen gas enters a receiving tank and is stored in the receiving tank for a predetermined period of time. The sake is then pasteurized and bottled by a filling machine. In this production method, the receiving tanks and the like installed on the production line after the in-line mixer are previously replaced with nitrogen, so that the amount of oxygen inside the receiving tanks and the like is low.

[0003] If sake is produced using the method for producing sake described in Patent Document 1, it is possible to reduce the amount of dissolved oxygen in the sake after bottling. In other words, if sake is produced using this production method, it is possible to reduce the amount of dissolved oxygen in the sake in a bottle, which is a container for sale. Therefore, if sake is produced using this production method, it is possible to suppress the occurrence of aged aroma, which is an undesirable aroma in sake, and coloring, even if the storage period of the bottled sake is extended. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-308482 A Summary of the Invention [Problem to be solved by the invention]

[0005] As described above, it is possible to reduce the amount of dissolved oxygen in bottled sake by producing sake using the sake production method described in Patent Document 1. However, this production method requires the installation of an in-line mixer between the stock solution tank and the receiving tank, as well as equipment for supplying nitrogen gas to the in-line mixer, which can increase the cost of sake production equipment.

[0006] Therefore, an object of the present invention is to provide a method for producing alcoholic beverages that can reduce the amount of dissolved oxygen in finished alcoholic beverages contained in sales containers such as bottles, while also reducing the cost of alcoholic beverage production equipment. [Means for solving the problem]

[0007] In order to solve the above problems, the method for producing alcoholic beverages of the present invention comprises a transfer step of transferring the alcoholic beverage from a first container, which is a container from which the alcoholic beverage is to be transferred, to a second container, which is a container to which the alcoholic beverage is to be transferred, and an inert gas filling step of filling the second container with an inert gas before the transfer step; The upper end of the first container is open, and a resin cover called an Atron cover is placed on the upper end of the first container. In the transfer process, the alcoholic beverage is transferred from the first container to the second container filled with inert gas while constantly injecting inert gas into the space inside the first container. The amount of inert gas injected per unit time into the space in the first container in the transfer step is set based on the transfer speed of the alcoholic beverage from the first container to the second container. It is characterized by:

[0008] In the method for producing alcoholic beverages of the present invention, in the transfer step of transferring alcoholic beverages from a first container to a second container, the alcoholic beverages are transferred from the first container to the second container filled with inert gas while injecting inert gas into the space in the first container. Therefore, in the present invention, by installing a simple facility having only the function of injecting inert gas into the space in the first container, it is possible to suppress contact between the alcoholic beverages and oxygen in the first container in the transfer step, and as a result, it is possible to reduce the amount of dissolved oxygen in the finished alcoholic beverages in a container for sale such as a bottle. Therefore, if alcoholic beverages are produced by the method for producing alcoholic beverages of the present invention, it is possible to reduce the cost of the alcoholic beverage production facility even if it is possible to reduce the amount of dissolved oxygen in the finished alcoholic beverages in a container for sale. In addition, since the present invention makes it possible to reduce the cost of the alcoholic beverage production facility, even a small-scale alcoholic beverage manufacturer can easily introduce alcoholic beverage production facility.

[0009] Also, The present invention So The amount of inert gas injected per unit time into the space in the first container during the transfer step is set based on the transfer speed of the alcoholic beverage from the first container to the second container. .Therefore During the transfer process, it is possible to prevent an insufficient amount of inert gas from being injected into the space inside the first container, thereby effectively suppressing contact between the alcoholic beverage and oxygen in the first container, and it is also possible to prevent an excessive amount of inert gas from being injected into the space inside the first container, thereby suppressing waste of inert gas.

[0010] In the present invention, the first and second containers are tanks that contain the alcoholic beverages being produced, and the inert gas filled into the second container in the inert gas filling step and the inert gas injected into the space inside the first container in the transfer step are preferably nitrogen gas. The tank that contains the alcoholic beverages being produced is relatively large, and the first and second containers are relatively large containers, but with this configuration, the inert gas filled into the second container and the inert gas injected into the space inside the first container are inexpensive nitrogen gas, so that even if a large amount of inert gas is filled into the relatively large second container in the inert gas filling step and a large amount of inert gas is injected into the space inside the relatively large first container in the transfer step, the production cost of the alcoholic beverages can be reduced.

[0011] In the present invention, the method for producing alcoholic beverages preferably includes a gas replacement step in which argon gas is injected into the upper space in the second container after the transfer step to replace the nitrogen gas filled in the upper space in the second container with argon gas. With this configuration, argon gas, which has a higher specific gravity than nitrogen gas, is filled in the upper space in the second container after the transfer step, so that it is possible to effectively prevent alcoholic beverages from coming into contact with oxygen in the second container after the transfer step. Even if the second container is a relatively large container, the upper space in the second container after the transfer step is not so large. Therefore, even if argon gas, which is more expensive than nitrogen gas, is used in the gas replacement step, it is possible to reduce the production cost of alcoholic beverages.

[0012] In the present invention, the first container is a tank that contains alcoholic beverages during production, and the second container is a container for sale that contains finished alcoholic beverages. The inert gas filled into the second container in the inert gas filling step is argon gas, and the inert gas injected into the space inside the first container in the transfer step is preferably nitrogen gas. The tank that contains alcoholic beverages during production is relatively large, and the first container is a relatively large container. However, with this configuration, the inert gas injected into the space inside the first container is inexpensive nitrogen gas, so even if a large amount of inert gas is injected into the space inside the relatively large first container in the transfer step, it is possible to reduce the production cost of alcoholic beverages. Furthermore, with this configuration, it is possible to fill the second container, which is a container for sale, with argon gas, which has a higher specific gravity than nitrogen gas, and it is possible to effectively suppress contact between the alcoholic beverages and oxygen in the container for sale.

[0013] In the present invention, the method for producing alcoholic beverages preferably includes a gas additional injection step of injecting argon gas into the upper space in the second container after the transfer step. This configuration makes it possible to reliably fill the upper space in the second container with argon gas after the transfer step, and therefore makes it possible to more effectively suppress contact between the alcoholic beverages and oxygen in the second container, which is a container for sale.

[0014] In the present invention, the alcoholic beverage is sake, and it is preferable that the alcoholic beverage is transferred from the first container to the second container filled with inert gas while injecting inert gas into the space inside the first container in all transfer steps carried out from immediately after pressing, where the fermented mash is pressed, to bottling, where the sake is put into bottles for sale. With this configuration, it is possible to prevent the sake transferred from the first container to the second container from coming into contact with oxygen in all transfer steps carried out from immediately after pressing to bottling. This makes it possible to more effectively reduce the amount of dissolved oxygen in the finished bottled sake, and to reduce deterioration in the quality of the sake due to the effects of oxygen in the sake production process.

[0015] In the present invention, it is preferable to add water before the pressing process so that the alcohol content of the sake after bottling is equal to the alcohol content immediately after the pressing process. In other words, in the present invention, it is preferable to brew sake so that the alcohol content of the sake after bottling is equal to the alcohol content immediately after the pressing process. If configured in this way, it becomes unnecessary to add water to the undiluted sake to adjust the alcohol content (dilution water) after the pressing process. This makes it possible to simplify the sake production process and reduce sake production costs.

[0016] In this case, the sake is stored with a low alcohol content immediately after the pressing process, but as mentioned above, in all the transfer processes carried out from immediately after the pressing process until bottling, contact between the sake transferred from the first container to the second container and oxygen is minimized, making it possible to reduce deterioration in the quality of the sake due to the effects of oxygen. Therefore, if the sake is unpasteurized sake or unpasteurized sake, it is possible to suppress deterioration of the sake during storage by storing it at low temperatures (freezing temperature storage). It also becomes possible to eliminate the need for subsequent filtration. This makes it possible to deliver sake that retains its original flavor to consumers. Effect of the Invention

[0017] As described above, by producing alcoholic beverages using the alcoholic beverage production method of the present invention, it is possible to reduce the amount of dissolved oxygen in the finished alcoholic beverage in a sales container such as a bottle, and also to reduce the cost of the alcoholic beverage production equipment. [Brief description of the drawings]

[0018] [Figure 1] FIG. 1 is a process diagram for explaining a method for producing alcoholic beverages according to an embodiment of the present invention. [Diagram 2] 3A to 3C are diagrams for explaining an inert gas filling step, a transfer step, and a gas replacement step according to an embodiment of the present invention. [Diagram 3] 4A to 4C are diagrams for explaining an inert gas filling step, a transfer step, and a gas additional injection step according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

[0020] (Production method of alcoholic beverages) Fig. 1 is a process diagram for explaining a method for producing alcoholic beverages according to an embodiment of the present invention. Fig. 2 is a diagram for explaining an inert gas filling step, a transfer step, and a gas replacement step according to an embodiment of the present invention. Fig. 3 is a diagram for explaining an inert gas filling step, a transfer step, and a gas additional injection step according to an embodiment of the present invention.

[0021] The method for producing alcoholic beverages in this embodiment is a method for producing sake (Japanese sake). This method for production includes, for example, squeezing the moromi (matured moromi) fermented by a known method (pressing), followed by removing the lees and pasteurization, storing the sake in a storage tank for a certain period of time to mature (aging), and then bottling the sake into bottles for sale, with sake production being completed when bottling is completed, as shown in Figure 1.

[0022] In this embodiment, before the pressing process, water is added to adjust the alcohol content so that the alcohol content of the sake after bottling (i.e. the sake to be sold) is equal to that of the sake immediately after the pressing process. In other words, in this embodiment, brewing is performed so that the alcohol content of the sake after bottling is equal to that of the sake immediately after the pressing process. Also, in this embodiment, pasteurization is performed at the time of bottling, but pasteurization may also be performed after bottling. Furthermore, the bottled sake may be stored for a specified period of time before being shipped.

[0023] Depending on the type of sake, some steps in the sake brewing process shown in Figure 1 are not performed. For example, if the sake is unpasteurized sake, pasteurization after lees removal is not performed. Also, if the sake is unpasteurized sake, pasteurization is not performed at the time of bottling or after bottling. Also, if the sake is unpasteurized sake, pasteurization is performed at the time of bottling or after bottling, but pasteurization is not performed after lees removal. Furthermore, if the sake is unpasteurized sake, pasteurization is performed after lees removal, but pasteurization is not performed at the time of bottling or after bottling. Also, if the sake is unpasteurized sake, the sake may be stored after lees removal and before pasteurization.

[0024] Furthermore, the method for producing sake in this embodiment includes a transfer step of transferring sake from a first container, which is the source container, to a second container, which is the destination container, and an inert gas filling step of filling the second container with an inert gas prior to the transfer step.

[0025] In the example shown in Figure 1, the production method includes, for example, a transfer step of transferring unfinished sake from a tank (first container) that holds sake immediately after pressing to a tank (second container) that holds sake after the lees have been removed, a transfer step of transferring unfinished sake from the tank (first container) that holds sake after the lees have been removed to a storage tank (second container) that holds sake after pasteurization, and a transfer step of transferring unfinished sake from the storage tank (first container) to a tank (second container) that holds sake before bottling. Also, in the example shown in Figure 1, the production method includes bottling as a transfer step of transferring sake from the tank (first container) that holds sake before bottling to bottles (second container).

[0026] In the example shown in Figure 1, the lees are removed in the transfer process, in which the sake is transferred from a tank that holds sake immediately after pressing to a tank that holds sake after lees are removed, and pasteurization is performed in the transfer process, in which the sake is transferred from the tank that holds sake after lees are removed to a storage tank that holds pasteurized sake. Also, in the example shown in Figure 1, pasteurization is performed in the transfer process, in which the sake is transferred from the tank that holds sake before bottling to bottles.

[0027] In the transfer process carried out from immediately after the pressing to before bottling, the first and second containers are tanks that contain the sake being produced. In the transfer process during bottling, the first container is a tank that contains the sake being produced, and the second container is a bottle that contains the finished sake as a sales container. In the following explanation, the first container in the transfer process carried out from immediately after the pressing to before bottling is referred to as "tank 2" and the second container as "tank 3." Furthermore, the first container in the transfer process during bottling is referred to as "tank 4" and the second container as "bottle 5." The tops of tanks 2 to 4 are open. During bottling, sake is transferred sequentially from tank 4 to multiple bottles 5.

[0028] In the inert gas filling process before the transfer process, which is carried out immediately after the separation and before bottling, the inert gas filled into the tank 3 is nitrogen gas. In this inert gas filling process, first, an Atron cover (a resin cover) 8 is placed on the empty tank 3, and a gap is created between the tank 3 and the Atron cover 8 to fill with nitrogen gas. In addition, a hose 9 for injecting nitrogen gas from this gap is placed into the tank 3 (see FIG. 2(A)). The tip of the hose 9 is disposed near the bottom surface inside the tank 3. The base end of the hose 9 is connected to, for example, a gas cylinder filled with nitrogen gas. In the inert gas filling process, the nitrogen gas released from the tip of the hose 9 is gently poured into the tank 3 from the bottom of the tank 3. In addition, the nitrogen gas is filled into the tank 3 while checking the oxygen concentration in the tank 3 using, for example, an oxygen concentration meter.

[0029] In the subsequent transfer process, for example, pump 10 transfers the unfinished sake from tank 2 to tank 3. In this transfer process, an Atron cover 11 is placed on tank 2. In this transfer process, first, hose 9 is removed from tank 3, and hose 12, the base end of which is connected to pump 10, is inserted into tank 3 through the gap between tank 3 and Atron cover 8, while hose 13, the base end of which is connected to pump 10, is inserted into tank 2 through the small gap formed between tank 2 and Atron cover 11 (see FIG. 2(B)). The tip of hose 12 is positioned near the bottom of tank 3, and the tip of hose 13 is positioned near the bottom of tank 2.

[0030] In this transfer process, a gap is created between the tank 2 and the Atlon cover 11 for injecting nitrogen gas into the space inside the tank 2, and a hose 14 for injecting nitrogen gas from this gap is inserted into the tank 2 (see FIG. 2(B)). The tip of the hose 14 is placed in the upper space formed at the top of the tank 2. The base end of the hose 14 is connected, for example, to a gas cylinder filled with nitrogen gas.

[0031] The sake is then transferred from tank 2 to tank 3 by pump 10. When transferring sake from tank 2 to tank 3, nitrogen gas released from the tip of hose 14 is introduced into the space inside tank 2. That is, in this transfer process, the sake is transferred to tank 3, which is filled with nitrogen gas, while nitrogen gas, an inert gas, is injected into the space inside tank 2. In this transfer process, nitrogen gas is injected into the space inside tank 2 (specifically, the space above the sake in tank 2) in accordance with the transfer speed of the sake from tank 2 to tank 3. That is, the amount of nitrogen gas injected per unit time into the space inside tank 2 is set based on the transfer speed of the sake from tank 2 to tank 3.

[0032] In this embodiment, the amount of nitrogen gas injected per unit time into the space within tank 2 is equal to the amount of sake transferred per unit time from tank 2 to tank 3, or is slightly greater than the amount of sake transferred per unit time from tank 2 to tank 3. A pressure regulating valve or flow rate regulating valve is installed between the base end of hose 14 and the gas cylinder to adjust the flow rate of nitrogen gas injected into the space within tank 2.

[0033] When the transfer of sake from tank 2 to tank 3 is complete and tank 2 is empty, the upper space formed at the top of tank 3 is filled with nitrogen gas. Furthermore, when the transfer of sake from tank 2 to tank 3 is complete, hose 12 is removed from tank 3, and hose 15 is inserted into tank 3 for injecting argon gas, an inert gas, into the upper space formed at the top of tank 3 (see FIG. 2(C)). The tip of hose 15 is located in the upper space inside tank 3. The base end of hose 15 is connected, for example, to a gas cylinder filled with argon gas.

[0034] After that, argon gas is gently injected into the upper space in tank 3 to replace the nitrogen gas filling the upper space in tank 3 with argon gas (gas replacement step). That is, the sake production method of this embodiment includes a gas replacement step, which is performed after the transfer step immediately after the pressing and before bottling, in which argon gas is injected into the upper space in tank 3 to replace the nitrogen gas filling the upper space in tank 3 with argon gas. In the gas replacement step, argon gas is injected into the upper space in tank 3 while checking the oxygen concentration in tank 3 using, for example, an oxygen concentration meter.

[0035] The upper space in tank 3 after the gas replacement process is filled with argon gas. Therefore, the upper space in tank 2 is filled with argon gas before the start of the transfer process, which is carried out after the lees are removed and before bottling. In this embodiment, the upper space in tank 2, where sake immediately after the pressing process is placed, is also filled with argon gas. Therefore, in the transfer process, which is carried out after the pressing process and before bottling, the gap between tank 2 and Atlon cover 11 to allow hoses 13, 14 to be inserted into tank 2 is kept to a minimum necessary size so that the argon gas filled in the upper space in tank 2 does not escape.

[0036] In the inert gas filling step prior to the transfer step during bottling, the inert gas filled into the bottle 5 is argon gas. In this inert gas filling step, for example, a spray gun is used to fill the empty bottle 5 with argon gas (see FIG. 3(A)).

[0037] In the subsequent transfer process, for example, pump 20 transfers sake from tank 4 to bottles 5. In this transfer process, sake is transferred from tank 4 to bottles 5 via filling machine 21 and bottled. An Atron cover 22 is placed over tank 4. In this transfer process, the tip of a hose 23, the base end of which is connected to pump 20, is connected to a drinking spout formed at the bottom end of tank 4 (see FIG. 3(B)). In addition, the tip of a hose 24 is connected to filling machine 21, and the base end of hose 24 is connected to pump 20.

[0038] In this transfer process, a gap is created between the tank 4 and the Atlon cover 22 for injecting nitrogen gas into the space inside the tank 4, and a hose 25 for injecting nitrogen gas from this gap is inserted into the tank 4 (see FIG. 3(B)). The tip of the hose 25 is placed in the upper space formed at the top of the tank 4. The base end of the hose 25 is connected, for example, to a gas cylinder filled with nitrogen gas.

[0039] The sake is then transferred from tank 4 to bottles 5 by pump 20. When transferring sake from tank 4 to bottles 5, nitrogen gas released from the tip of hose 25 is admitted into the space within tank 4. That is, in this transfer process, the sake is transferred to bottles 5 filled with argon gas while nitrogen gas, an inert gas, is injected into the space within tank 4. In this transfer process, nitrogen gas is injected into the space within tank 4 in accordance with the transfer speed of the sake from tank 4 to bottles 5. That is, the amount of nitrogen gas injected per unit time into the space within tank 4 is set based on the transfer speed of the sake from tank 4 to bottles 5.

[0040] In this embodiment, the amount of nitrogen gas injected per unit time into the space within tank 4 is equal to the amount of sake transferred per unit time from tank 4 to bottles 5, or is slightly more than the amount of sake transferred per unit time from tank 4 to bottles 5. A pressure regulating valve or flow rate regulating valve is installed between the base end of hose 25 and the gas cylinder to adjust the flow rate of nitrogen gas injected into the space within tank 4.

[0041] Once the transfer of sake from tank 4 to bottle 5 is complete, argon gas is injected into the upper space formed in the upper part of bottle 5 (additional gas injection process). In other words, this embodiment of the sake manufacturing method includes an additional gas injection process in which argon gas is injected into the upper space in bottle 5 after the transfer process during bottling. In the additional gas injection process, argon gas is filled into the upper space in bottle 5 using, for example, a spray gun (see Figure 3(C)). Once the additional gas injection process is complete, a stopper (lid) is attached to bottle 5.

[0042] As described above, in this embodiment of the sake manufacturing method, in all transfer steps carried out from immediately after pressing to bottling the sake into bottles 5 for sale, nitrogen gas, an inert gas, is injected into the space inside the first container (specifically, tank 2 or tank 4) and the sake is transferred from the first container to a second container filled with inert gas (specifically, tank 3 filled with nitrogen gas or bottles 5 filled with argon gas).

[0043] (Main effects of this form) As explained above, in this embodiment, in the transfer step of transferring sake from tank 2 to tank 3, nitrogen gas is injected into the space inside tank 2 while the sake is transferred from tank 2 to tank 3 filled with nitrogen gas. Also, in this embodiment, in the transfer step of transferring sake from tank 4 to bottle 5, nitrogen gas is injected into the space inside tank 4 while the sake is transferred from tank 4 to bottle 5 filled with argon gas.

[0044] Therefore, in this embodiment, by installing simple equipment such as hoses 14, 25 and gas cylinders, it is possible to prevent contact between the sake and oxygen in the tanks 2, 4 during the transfer process, and as a result, it is possible to reduce the amount of dissolved oxygen in the finished sake in bottles 5. Therefore, by producing sake using the production method of this embodiment, even if it is possible to reduce the amount of dissolved oxygen in the finished sake in bottles 5, it is also possible to reduce the cost of the sake production equipment.

[0045] In this embodiment, in all transfer steps carried out from immediately after pressing to bottling, sake is transferred from the first container to a second container filled with inert gas (specifically, tank 3 filled with nitrogen gas or bottle 5 filled with argon gas) while injecting nitrogen gas, an inert gas, into the space inside the first container (specifically, tank 2 or tank 4). As a result, in this embodiment, it is possible to prevent contact between oxygen and the sake transferred from the first container to the second container in all transfer steps carried out from immediately after pressing to bottling. Therefore, in this embodiment, it is possible to more effectively reduce the amount of dissolved oxygen in the finished sake in bottle 5.

[0046] In this embodiment, in the transfer step, the amount of nitrogen gas injected per unit time into the space in tank 2 is set based on the transfer speed of sake from tank 2 to tank 3, and the amount of nitrogen gas injected per unit time into the space in tank 4 is set based on the transfer speed of sake from tank 4 to bottles 5. Specifically, the amount of nitrogen gas injected per unit time into the space in tank 2 is equal to the amount of sake transferred per unit time from tank 2 to tank 3, or slightly more than the amount of sake transferred per unit time from tank 2 to tank 3. Also, the amount of nitrogen gas injected per unit time into the space in tank 4 is equal to the amount of sake transferred per unit time from tank 4 to bottles 5, or slightly more than the amount of sake transferred per unit time from tank 4 to bottles 5.

[0047] Therefore, in this embodiment, during the transfer process, it is possible to prevent an insufficient amount of nitrogen gas from being injected into the space within the tanks 2, 4, thereby effectively suppressing contact between the sake and oxygen within the tanks 2, 4, and it is also possible to prevent an excessive amount of nitrogen gas from being injected into the space within the tanks 2, 4, thereby suppressing the waste of nitrogen gas.

[0048] In this embodiment, the tanks 2-4 that hold the sake being produced are relatively large containers, but the inert gas filled into tank 3 in the inert gas filling step and the inert gas injected into the spaces within tanks 2 and 4 in the transfer step are inexpensive nitrogen gas. Therefore, in this embodiment, even if a large amount of nitrogen gas is filled into relatively large tank 3 in the inert gas filling step and a large amount of nitrogen gas is injected into the spaces within relatively large tanks 2 and 4 in the transfer step, it is possible to reduce the sake production costs.

[0049] In this embodiment, in the gas replacement step after the transfer step, which is carried out immediately after the separation and before bottling, argon gas is injected into the upper space in the tank 3 to replace the nitrogen gas filling the upper space in the tank 3 with argon gas, and argon gas, which has a higher specific gravity than nitrogen gas, fills the upper space in the tank 3 after the transfer step. Therefore, in this embodiment, it is possible to effectively prevent the sake from coming into contact with oxygen in the tank 3 after the transfer step. Note that even if the tank 3 is a relatively large container, the upper space in the tank 3 after the transfer step is not very large. Therefore, even if argon gas, which is more expensive than nitrogen gas, is used in the gas replacement step, it is possible to reduce the production cost of sake.

[0050] In this embodiment, the inert gas filled into the bottles 5 in the inert gas filling step is argon gas, and the bottles 5 are filled with argon gas, which has a higher specific gravity than nitrogen gas. Therefore, in this embodiment, it is possible to effectively prevent contact between the sake and oxygen in the bottles 5. Also, in this embodiment, argon gas is injected into the upper space in the bottles 5 in the additional gas injection step after the transfer step, so it is possible to reliably fill the upper space in the bottles 5 with argon gas after the transfer step. Therefore, in this embodiment, it is possible to more effectively prevent contact between the sake and oxygen in the bottles 5.

[0051] In this embodiment, before the pressing process, water is added to adjust the alcohol content of the sake after bottling so that it is equal to the alcohol content of the sake immediately after the pressing process. Therefore, in this embodiment, there is no need to add water after the pressing process. This simplifies the sake production process and reduces the sake production costs. Furthermore, in this embodiment, it is possible to prevent the sake transferred from the first container to the second container from coming into contact with oxygen in all transfer processes carried out from immediately after the pressing process until bottling, so that deterioration of the sake during storage can be prevented even if the sake has a low alcohol content immediately after the pressing process is stored.

[0052] (Other embodiments) In the above-mentioned embodiment, before the pressing process, water is added to adjust the alcohol content of the sake after bottling so that it is equal to the alcohol content of the sake immediately after pressing, but this water adjustment may not be performed and the alcohol content of the sake immediately after pressing may be higher than that of the sake after bottling. In this case, for example, after storage (aging), water is added to the unprocessed sake to adjust the alcohol content. Furthermore, in the above-mentioned embodiment, the sake production method may include a step such as filtration.

[0053] In the above-mentioned embodiment, sake may be transferred from tank 2 to tank 3 without using pump 10. For example, by increasing the airtightness of tank 2 and increasing the injection pressure of nitrogen gas injected into tank 2, the pressure of the nitrogen gas in tank 2 may be used to transfer sake from tank 2 to tank 3. Also, for example, by providing a difference in height between tank 2 and tank 3 (specifically, by placing tank 2 at a higher position than tank 3), this difference in height may be used to transfer sake from tank 2 to tank 3. Similarly, in the above-mentioned embodiment, sake may be transferred from tank 4 to bottle 5 by using the pressure of nitrogen gas in tank 4, or the difference in height may be used to transfer sake from tank 4 to bottle 5. Also, in the above-mentioned embodiment, the container into which the finished sake is put may be a sales container other than bottle 5.

[0054] In the above-mentioned embodiment, the tank 3 may be a sealed tank. In this case, for example, in an inert gas filling step before a transfer step performed immediately after the separation and before bottling, nitrogen gas is filled into the tank 3 from an inlet formed on the lower end side of the tank 3. When filling the tank 3 with nitrogen gas, for example, an operation of injecting nitrogen gas into the tank 3 and an operation of discharging gas from inside the tank 3 are repeated several times to fill the tank 3 with nitrogen gas. Also, when the tank 3 is a sealed tank, argon gas is injected into the tank 3 from an inlet formed on the upper end side of the tank 3 in a gas replacement step. Also, in the above-mentioned embodiment, the tanks 2 and 4 may be sealed tanks. In this case, in a transfer step, nitrogen gas is introduced into the space inside the tanks 2 and 4 from an inlet formed on the upper end side of the tanks 2 and 4.

[0055] In the above embodiment, the inert gas filled into the tank 3 in the inert gas filling step may be argon gas or a mixed gas of nitrogen gas and argon gas. Also, the inert gas filled into the bottle 5 in the inert gas filling step may be nitrogen gas or a mixed gas of nitrogen gas and argon gas. Furthermore, the inert gas injected into the space in the tanks 2 and 4 in the transfer step may be argon gas or a mixed gas of nitrogen gas and argon gas.

[0056] In the above-mentioned embodiment, argon gas may be injected into the upper space in tank 3 during the transfer step, which takes place immediately after pressing and before bottling (i.e. before the transfer step is completed). In this case, it is possible to effectively prevent the sake from coming into contact with oxygen in tank 3 during the transfer step and in tank 3 after the transfer step. Also, in the above-mentioned embodiment, the gas replacement step does not have to be carried out after the transfer step, which takes place immediately after pressing and before bottling. In this case, nitrogen gas may be additionally injected into the upper space in tank 3 after the transfer step, which takes place immediately after pressing and before bottling. Also, in the above-mentioned embodiment, nitrogen gas and argon gas are used as the inert gas, but inert gases other than nitrogen gas and argon gas may also be used.

[0057] In the above-described embodiment, an inert gas may be injected into the hoses 12, 13, 23, 24 before the transfer step is performed to replace the air inside the hoses 12, 13, 23, 24 before the transfer step is performed with the inert gas. In this case, the inert gas injected into the hoses 12, 13, 23, 24 is, for example, nitrogen gas, but the inert gas injected into the hoses 12, 13, 23, 24 may also be argon gas, a mixed gas of nitrogen gas and argon gas, or an inert gas other than nitrogen gas and argon gas. In this case, it is possible to further suppress contact between the sake and oxygen during the transfer step, and therefore it is possible to further reduce the amount of dissolved oxygen in the finished sake in the bottles 5.

[0058] The method for producing alcoholic beverages of the present invention can also be applied to the production of brewed alcoholic beverages other than sake, such as wine, beer, or Shaoxing wine. For example, when the method for producing alcoholic beverages of the present invention is applied to the production of wine, in all the transfer steps performed from immediately after pressing to bottling, wine is transferred from the first container to the second container, which is the destination container filled with inert gas, while injecting inert gas into the space in the first container, which is the source container. The method for producing alcoholic beverages of the present invention can also be applied to the production of distilled alcoholic beverages such as shochu or whiskey. For example, when the method for producing alcoholic beverages of the present invention is applied to the production of shochu, shochu is transferred from the first container to the second container, which is the destination container filled with inert gas, while injecting inert gas into the space in the first container, which is the source container, during all the transfer steps performed from immediately after distillation to bottling. Furthermore, the method for producing alcoholic beverages of the present invention can also be applied to the production of mixed alcoholic beverages. [Explanation of symbols]

[0059] 2 Tank (First Container) 3 Tank (secondary container) 4 Tank (First Container) 5 bottles (secondary container, retail container)

Claims

1. In a method for producing alcoholic beverages, A transfer step of transferring the alcoholic beverage from a first container, which is a container from which the alcoholic beverage is transferred, to a second container, which is a container to which the alcoholic beverage is transferred; and an inert gas filling step of filling the second container with an inert gas before the transfer step, The first container has an open top end, The first container has an Atron cover, which is a resin cover, on the upper end thereof. In the transfer step, the alcoholic beverage is transferred from the first container to the second container filled with an inert gas while constantly injecting an inert gas into the space inside the first container, A method for producing alcoholic beverages, characterized in that the amount of inert gas injected per unit time into the space inside the first container during the transfer process is set based on the transfer speed of the alcoholic beverage from the first container to the second container.

2. The first container and the second container are tanks in which the alcoholic beverage is being produced, 2. The method for producing alcoholic beverages according to claim 1, characterized in that the inert gas filled into the second container in the inert gas filling process and the inert gas injected into the space inside the first container in the transfer process are nitrogen gas.

3. 3. The method for producing alcoholic beverages according to claim 2, further comprising a gas replacement step of injecting argon gas into the upper space of the second container after the transfer step to replace the nitrogen gas filled in the upper space of the second container with argon gas.

4. The first container is a tank in which the alcoholic beverage is being produced, The second container is a sales container in which the finished alcoholic beverage is placed, The inert gas filled into the second container in the inert gas filling step is argon gas, 2. The method for producing alcoholic beverages according to claim 1, wherein the inert gas injected into the space in the first container in the transferring step is nitrogen gas.

5. 5. The method for producing alcoholic beverages according to claim 4, further comprising a gas additional injection step of injecting argon gas into the upper space in the second container after the transferring step.

6. The alcoholic beverage is sake, 6. A method for producing alcoholic beverages as described in any one of claims 1 to 5, characterized in that in all of the transfer steps carried out from immediately after the pressing of the fermented mash to bottling of the sake into bottles for sale, the alcoholic beverage is transferred from the first container to the second container filled with inert gas while injecting inert gas into the space within the first container.

7. 7. The method for producing alcoholic beverages according to claim 6, wherein, prior to the pressing, water is added to adjust the alcohol content of the sake after bottling so that the alcohol content of the sake immediately after the pressing becomes equal to that of the sake after the pressing.

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