Sake pasteurization device

Abstract

To provide a Japanese sake pasteurization device with improved efficiency and accuracy.SOLUTION: A Japanese sake pasteurization apparatus according to the present invention includes: a transport pipe 2 for transporting unprocessed sake; a warm water contact part 3 for bringing hot water into contact with a periphery of the transport pipe; a cold water contact part 4 for bringing cold water into contact with the periphery of the transport pipe after the contact with the warm water contact part; and a collecting part 5 for collecting the unprocessed sake that passed through the transport pipe. Therein the transport pipe is continuous from the hot water contact part to the collecting part via the cold water contact part, a temperature of the untreated sake is raised to a first temperature by contact with the hot water contact part, and the temperature of the unprocessed sake is lowered to a second temperature by contact at the cold water contact part, and the first temperature is the temperature which enables at least one of sterilization of "hiochi" bacteria and inactivation of enzymes contained in the unprocessed sake.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a sake heat treatment device used in the heat treatment process, which is one of the sake manufacturing processes.

Background Art

[0002] In Japan, sake has been traditionally manufactured and sold. Using rice and rice koji as the main raw materials, various types of sake have been produced through long-established traditional manufacturing methods and new ideas. In the past, sake was classified as special grade or first grade, but in recent years, it has been manufactured and sold according to classifications such as pure rice sake and ginjo sake rather than such distinctions.

[0003] Since sake is a traditional Japanese liquor, it has been favored in Japan for a long time. In addition to celebrations and banquet settings, it has often been enjoyed in daily life. In the past, the number of sake manufacturers (brewers) was small, or due to the post-war shortage of materials, there were many sakes with artificially added brewing alcohol. For this reason, the spread of sake has been insufficient and has continued. Also, there has been a situation of industrial mass production, and it has been difficult to produce characteristic sake.

[0004] Under such circumstances, in the past few decades, characteristic sake brewing has been carried out through attention to raw materials, non-use of brewing alcohol, and improvement of manufacturing methods. Sake brewing that brings out the characteristics of brewers, including small-scale brewers, has been spreading. Along with regional characteristics, etc., sake that takes into account compatibility with food, etc., has come to be manufactured and sold.

[0005] As a result of such efforts, sakes with various characteristics have come to be manufactured in various regions. Also, it has become possible to enjoy sakes from various production areas by visiting the region or through national distribution.

[0006] Furthermore, in recent years, sake has begun to be exported overseas. This is because, coupled with the global boom in Japanese cuisine, sake is becoming more accepted by consumers abroad. As a result, it is expected that the range and variety of sake will continue to expand.

[0007] This type of sake is produced through a manufacturing process that includes various steps, such as fermenting rice with koji. The manufacturing process includes certain steps that are standardized to produce the best-tasting sake, and manufacturers make various efforts to bring out the unique characteristics of their sake by giving each step a distinctive feature. They also make efforts to select the raw materials and koji used, and to control the temperature and time, in order to produce sake with a unique character.

[0008] In the sake brewing process, there is a step called "pasteurization." In the pasteurization process, the raw sake is heated to kill the "spoilage bacteria" and inactivate the "enzymes" contained in the sake. This pasteurization process is necessary for sake production.

[0009] Technologies for sake brewing that include such processes have been proposed (see, for example, Patent Document 1). [Prior art documents] [Patent Documents]

[0010] [Patent Document 1] Japanese Patent Publication No. 2006-333736 [Overview of the project] [Problems that the invention aims to solve]

[0011] Patent Document 1 describes a method for preparing a sake that, after being sealed in a container, has an alcohol concentration of 8-12%, preferably 9-10%, a sake meter value of -40 to -50, an acidity of 2-3, an amino acid content of 1.8-2.5, and a gas pressure of 1.3-1.7 kg / cm². 2 Preferably 1.6 to 1.7 kg / cm³ 2When this occurs, we disclose a method for producing sake characterized by heating it at 60-65°C for 5 minutes to stop the subsequent fermentation.

[0012] Patent Document 1 only discloses that the manufacturing method includes a heat treatment step, but does not disclose any details about the heat treatment method.

[0013] In conventional techniques, for example, unpasteurized sake was divided into smaller containers such as 1.8-liter bottles, and the pasteurization process was carried out by placing multiple containers in a water bath. However, this pasteurization process, which involves filling containers and using a water bath, is labor-intensive. This is because it involves a lot of work, such as filling the containers, placing them in the water bath apparatus, heating, removing the containers, and returning them to their original positions.

[0014] Furthermore, the shape of the container can cause uneven heating during the heating process. For example, if the container is a glass bottle, there will be a difference in heating levels between the narrow neck and the wider body, resulting in uneven heating.

[0015] Furthermore, in the heat treatment process, sterilization of spoilage bacteria and inactivation of enzymes are crucial. Cooling after heating is also necessary, but using a water bath system presents problems in properly cooling the food after heating. Alternatively, it may become necessary to install a separate cooling device.

[0016] Furthermore, transferring the product to and from containers increases the time and opportunities for exposure to the outside air, raising concerns about potential negative impacts on quality.

[0017] While using larger containers can improve efficiency in tasks like transferring contents, it can lead to a decrease in heating accuracy. This could result in insufficient heating and potentially inadequate sterilization of spoilage bacteria.

[0018] As described above, conventional heating processes had problems in terms of efficiency and precision.

[0019] In view of these problems, an object of the present invention is to provide a sake heat treatment device with improved efficiency and accuracy.

Means for Solving the Problems

[0020] In view of the above problems, the sake heat treatment device of the present invention includes a transport pipe for transporting raw sake, a hot water contact part for bringing hot water into contact with the periphery of the transport pipe, a cold water contact part for bringing cold water into contact with the periphery of the transport pipe after the contact in the hot water contact part, and a recovery part for recovering the raw sake that has passed through the transport pipe. The transport pipe continues from the hot water contact part via the cold water contact area to the recovery part And continuously. The raw sake is heated to a first temperature by the contact in the hot water contact part, and the raw sake is cooled to a second temperature by the contact in the cold water contact part. The first temperature is a temperature that enables at least one of sterilization of fire-drop bacteria contained in the raw sake and inactivation of enzymes. the law of nature, The first temperature is 65°C to 70°C. The second temperature is 10°C to 15°C. The temperature of the hot water at the hot water contact point is 80°C to 90°C. The temperature of the cold water at the cold water contact point is 5°C or lower. The hot water contact area covers the outside of the transport pipe and applies heat to the outside of the transport pipe. The system further includes a hot water supply unit that circulates and supplies hot water to the hot water contact area. The cold water contact area covers the outside of the transport pipe and cools the outside of the transport pipe. The system further includes a chilled water supply unit that circulates and supplies chilled water to the chilled water contact area. The transport pipe includes a spiral shape in the portion that comes into contact with the hot water contact area and the portion that comes into contact with the cold water contact area. The cooling time in the cold water contact area is longer than the heating time in the hot water contact area. The number of cold water contact points in contact with the transport pipe is greater than the number of hot water contact points in contact with the transport pipe. .

Advantages of the Invention

[0021] The sake heat treatment device of the present invention moves the raw sake through the transport pipe and can perform both heating and cooling in the process of moving. As a result, the labor for bottling and the like can be saved and the efficiency is increased. In addition, since heating and cooling can be continuously performed, the working efficiency is even higher.

[0022] Furthermore, since refilling is not required, the opportunities and duration of exposure to the outside air can be reduced, thereby minimizing the impact on quality.

[0023] Furthermore, since heating and cooling can be performed continuously through the transport pipe, the pasteurization process for large quantities of raw sake can be carried out continuously. In addition, cooling can be performed after heating, so the raw sake, which has been sterilized for spoilage bacteria and enzymes inactivated, can be cooled and proceed to the next process. [Brief explanation of the drawing]

[0024] [Figure 1] This is a schematic diagram of a sake pasteurization device according to Embodiment 1 of the present invention. [Modes for carrying out the invention]

[0025] The first invention of the present invention relates to a sake pasteurization apparatus comprising a transport pipe for transporting raw sake, A hot water contact section that brings hot water into contact with the surrounding area of ​​the transport pipe, After contact at the hot water contact area, a cold water contact area is provided to bring cold water into contact with the area around the transport pipe, The system includes a recovery unit for recovering the raw liquor that has passed through the transport pipe, The transport pipe is continuous from the hot water contact section to the recovery section, via the cold water contact section. The raw sake is heated to a first temperature by contact with the hot water contact area. The raw liquor is cooled to a second temperature by contact with the cold water contact area. The first temperature is a temperature that enables at least one of the sterilization of spoilage bacteria and the inactivation of enzymes contained in the raw sake.

[0026] This configuration ensures that the pasteurization process for unpasteurized sake is carried out reliably. This process can be performed efficiently while the sake is being transported.

[0027] In the sake pasteurization apparatus according to the second invention of the present invention, in addition to the first invention, the second temperature is a temperature suitable for storing the raw sake.

[0028] This configuration allows for the proper storage of raw sake after it has been heated to kill spoilage bacteria and other microorganisms.

[0029] In the sake pasteurization apparatus according to the third invention of the present invention, in addition to the first or second invention, the first temperature is 65°C to 70°C.

[0030] This configuration ensures reliable sterilization of fire-induced bacteria and inactivation of enzymes through contact with hot water.

[0031] In the sake pasteurization apparatus according to the fourth invention of the present invention, in addition to any of the first to third inventions, the second temperature is 10°C to 15°C.

[0032] This configuration allows for the necessary cooling of the raw spirit through contact with cold water.

[0033] In the sake pasteurization apparatus according to the fifth invention of the present invention, in addition to any of the first to fourth inventions, the temperature of the hot water in the hot water contact area is 80°C to 90°C.

[0034] This configuration ensures that the raw sake reaches its first temperature during the heating process using hot water contact.

[0035] In the sake pasteurization apparatus according to the sixth invention of the present invention, in addition to any of the first to fifth inventions, the temperature of the cold water in the cold water contact area is 5°C or lower.

[0036] This configuration ensures that the raw sake is reliably cooled to the second temperature in the cold water contact area.

[0037] In the sake pasteurization apparatus according to the seventh invention of the present invention, in addition to any of the first to sixth inventions, the hot water contact portion covers the outside of the transport pipeline and applies heat to the outside of the transport pipeline, The system further includes a hot water supply unit that circulates and supplies hot water to the hot water contact area.

[0038] This configuration allows for continuous hot water contact. Furthermore, the supply of hot water to the hot water contact area maintains the hot water contact capacity at that point.

[0039] In the sake pasteurization apparatus according to the eighth invention of the present invention, in addition to any of the first to seventh inventions, the cold water contact portion covers the outside of the transport pipeline and cools the outside of the transport pipeline, The system further includes a chilled water supply unit that circulates and supplies chilled water to the chilled water contact area.

[0040] This configuration allows for continuous cold water contact. Furthermore, the supply of cold water to the cold water contact area maintains its cold water contact capability.

[0041] In the sake pasteurization apparatus according to the ninth invention of the present invention, in addition to any of the first to eighth inventions, the transport pipe has a spiral shape in at least a portion of it.

[0042] This configuration enhances the heating and cooling effects during transport in the transport pipes. It also allows for a reduction in the overall length of the transport pipes and a smaller overall size of the ignition device.

[0043] In the sake pasteurization apparatus according to the tenth invention of the present invention, in addition to the ninth invention, at least a portion of the apparatus includes a portion that contacts the hot water contact portion and a portion that contacts the cold water contact portion.

[0044] This configuration enhances the heating capacity through hot water contact and the cooling capacity through cold water contact.

[0045] In the sake pasteurization apparatus according to the 11th invention of the present invention, in addition to any of the first to tenth inventions, the cooling time at the cold water contact section is longer than the heating time at the hot water contact section.

[0046] This configuration allows for rapid cooling, which helps maintain the quality of the raw spirit.

[0047] In the sake pasteurization apparatus according to the twelfth invention of the present invention, in addition to the eleventh invention, the number of cold water contact points that come into contact with the transport pipe is greater than the number of hot water contact points that come into contact with the transport pipe.

[0048] This configuration enables rapid cooling.

[0049] In the sake pasteurization apparatus according to the 13th invention of the present invention, in addition to any of the first to 12 inventions, the raw sake is circulated through the transport pipe multiple times and subjected to contact with hot water at the hot water contact section and contact with cold water at the cold water contact section multiple times.

[0050] This configuration ensures that the heated raw spirit is cooled sufficiently.

[0051] Embodiments of the present invention will be described below with reference to the drawings.

[0052] (Embodiment 1)

[0053] (Overview) Figure 1 is a schematic diagram of a sake pasteurization apparatus in Embodiment 1 of the present invention. Hereinafter, the sake pasteurization apparatus will be abbreviated as "pasteurization apparatus" as needed. The overall overview of pasteurization apparatus 1 will be explained using Figure 1.

[0054] The sake pasteurization apparatus 1 comprises a transport pipe 2, a hot water contact section 3, a cold water contact section 4, and a recovery section 5.

[0055] Transport pipe 2 transports raw sake. Raw sake is sake that has completed the fermentation process and other stages, and contains spoilage bacteria. The enzymes are also still active. This raw sake is transported in this state. As will be described later, transport pipe 2 is continuous from the hot water contact section 3 (through the cold water contact section 4) to the recovery section 5, as shown in Figure 1. The raw sake can move through this continuous pipeline inside transport pipe 2.

[0056] Transport tube 2 can be made of a material that is hygienic and has good thermal conductivity, such as glass, resin, metal, or alloy. However, it is preferable that the material be transparent or semi-transparent so that the movement of the raw liquor contents can be visually observed. For example, glass or resin.

[0057] Furthermore, it is preferable that the transport pipe 2 is equipped with a supply unit for supplying raw liquor. The supply unit may have a suction function and send the raw liquor, which has been drawn up from a tank or the like where the raw liquor is stored under cooling, to the transport pipe 2.

[0058] The hot water contact section 3 brings hot water into contact with the surrounding area of ​​the transport pipe 2. As shown in Figure 1, it has a structure that brings hot water into contact with the transport pipe 2 at some point along the transport pipe 2. The hot water contact section 3 brings hot water into contact with a part of the outside of the transport pipe 2, thereby raising the temperature of the raw sake moving inside the transport pipe 2.

[0059] At this time, the hot water contact section 3 raises the temperature of the raw sake to the first temperature. The temperature of the raw sake immediately after being supplied to the transport pipe 2 is low because it had been stored under cooling. From this state, the hot water contact section 3 raises the temperature of the raw sake to the first temperature. At this time, the temperature of the raw sake is raised as it moves through the inside of the transport pipe 2. In other words, it is more efficient than the conventional technology in which the sake is poured into bottles and then heated for a certain period of time. The sake is heated to the first temperature while moving through the transport pipe 2, and then cooled down in the cold water contact section 4 after moving.

[0060] Thus, the process of heating and cooling can be achieved during the movement through transport pipe 2, which has the advantage of completing the ignition process in a single step.

[0061] A cold water contact section 4 is provided downstream of the hot water contact section 3. The cold water contact section 4 brings cold water into contact with the surrounding area of ​​the transport pipe 2. As shown in Figure 1, cold water is brought into contact with the outer circumference of the transport pipe 2. This contact with cold water cools (lowers the temperature of) the raw sake. The cold water contact section 4 lowers the temperature of the raw sake to 2 degrees Celsius.

[0062] Here, the first temperature is greater than the second temperature.

[0063] As the raw sake moves through the transport pipe 2 through contact with hot water at the hot water contact section 3, its temperature is raised to a first temperature, sterilizing spoilage bacteria and inactivating enzymes. Subsequently, by lowering the temperature to a second temperature, the raw sake that has finished the pasteurization process can be moved on to the next process (it can be stored in accordance with the next process).

[0064] The cold water contact section 4 brings cold water into contact with the outer circumference of the transport pipe 2. At this time, the cold water contact section 4 is located downstream of the hot water contact section 3 (downstream as part of the transport path). This cools the raw sake, which has been heated to a first temperature in the hot water contact section 3, down to a second temperature. Since the cooling in the cold water contact section 4 also occurs during the process of moving through the transport pipe 2, there is no need for refilling work.

[0065] Furthermore, it is efficient because it eliminates the need for manual or mechanical immersion of containers holding the raw spirit in hot or cold water. In particular, the absence of transfer to other containers reduces the time and opportunities for the raw spirit to be exposed to air. As a result, it is possible to prevent a deterioration in the quality of the raw spirit.

[0066] In the hot water contact section 3, the temperature rises to a first temperature through contact with hot water, thereby achieving at least one of the following: sterilization of spoilage bacteria contained in the raw sake and inactivation of enzymes. The first temperature is a temperature that enables at least one of sterilization of spoilage bacteria and inactivation of enzymes. As a result, sterilization of spoilage bacteria and inactivation of enzymes necessary for the pasteurization process can be achieved in the hot water contact section 3.

[0067] This raw sake continues to move through the same transport pipe 2 and reaches the cold water contact section 4 located further down the line. In this cold water contact section 4, the raw sake, which has been heated to the first temperature, is cooled down to the second temperature. This cooling brings the sake to a temperature suitable for storage after the pasteurization process is complete. This temperature reduction allows the sake to proceed to the next stage of the pasteurization process.

[0068] The raw sake (raw sake from which spoilage bacteria have been sterilized) that has been cooled to the second temperature in the cold water contact section 4 is then moved further through the transport pipe 2 and collected in the recovery section 5. The recovery section 5 may store the raw sake that has finished the pasteurization process as is, or it may be used for temporary storage until the next process.

[0069] In this way, by providing a hot water contact section 3 and a cold water contact section 4 along the transport pipe 2 that continues to the recovery section 5, it is possible to sterilize spoilage bacteria and inactivate enzymes, then cool the material and complete the heating process. The heating process is completed during the continuous movement.

[0070] Next, we will explain the details of each part.

[0071] (hot water contact part)

[0072] The hot water contact section 3 brings hot water into contact with the raw sake moving through the transport pipe 2 to raise its temperature to a first temperature. The first temperature is preferably 65°C to 70°C.

[0073] When the raw sake is heated to this temperature, spoilage bacteria and enzymes contained in the sake are sterilized and inactivated. This achieves the purpose of the pasteurization process. The hot water contact section 3 covers the outside of a portion of the transport pipe 2 and applies heat from the outside of the transport pipe 2. At this time, as shown in Figure 1, the hot water contact section 3 is an external member that has an internal space that applies hot water to the outside of the transport pipe 2. As the hot water circulates in this internal space, the hot water warms the outside of the transport pipe 2.

[0074] This heating with warm water raises the temperature of the raw sake in this area to the first temperature.

[0075] Furthermore, a hot water supply unit 31 is provided to circulate and supply hot water to the hot water contact area 3. The hot water supply unit 31 circulates and supplies hot water to the hot water contact area 3. This circulation of hot water allows the hot water contact area 3 to maintain a hot water contact with a temperature necessary for heating.

[0076] As a result of this maintenance, the sterilization of spoilage bacteria and inactivation of enzymes in the raw sake can be sufficiently achieved. Furthermore, even if the raw sake is transported one after another through transport pipe 2, it can be heated continuously. In other words, the pasteurization process can be carried out continuously.

[0077] The hot water supply unit 31 is also preferably equipped with a hot water generating means, such as a heater, to enable the continuous supply of hot water.

[0078] The temperature of the hot water in the hot water contact area 3 is preferably 80°C to 90°C. This temperature range allows the raw sake to be sufficiently heated to the first temperature.

[0079] Furthermore, the volume of the internal space of the hot water contact section 3, and the area and length of the transport pipe 2 covered by the hot water contact section 3 are appropriately controlled. In addition, the movement speed of the raw sake in the transport pipe 2 and the circulation speed and amount of hot water are appropriately controlled. Through these controls, the heating of the raw sake to the first temperature by the hot water contact section 3 is appropriately achieved.

[0080] Once the temperature reaches the first temperature, it is possible to sterilize the spoilage bacteria and inactivate the enzymes contained in the raw sake.

[0081] (Cold water contact part) The cold water contact section 4 brings cold water into contact with the outside of the transport pipe 2 that transports the raw sake. The cold water contact section 4 is located downstream of the hot water contact section 3 in the direction of movement of the raw sake. In other words, the pasteurization device 1 first raises the temperature of the raw sake with hot water, and then cools it with cold water. After sterilizing spoilage bacteria and inactivating enzymes, the temperature is lowered to a temperature corresponding to the next process.

[0082] The cold water contact section 4 cools the raw liquor to a second temperature. This second temperature is, for example, 10°C to 15°C. This second temperature is suitable for storing the raw liquor. By cooling the raw liquor to this suitable second temperature, proper storage (including temporary storage) of the raw liquor in the recovery section 5 can be achieved.

[0083] The cold water contact section 4 cools the raw sake to a second temperature by contacting it with cold water. To accommodate this, the temperature of the cold water in the cold water contact section 4 is preferably 5°C or lower. Contact with cold water at 5°C or lower ensures that the sake is reliably cooled to the second temperature.

[0084] As shown in Figure 1, the cold water contact section 4 covers the outside of the transport pipe 2 and cools the outside of the transport pipe 2. The cold water contact section 4 has an internal space through which cold water circulates. Cold water circulates in this internal space, cooling the outside of the transport pipe 2. By cooling from the outside, the raw sake, whose temperature has risen in the hot water contact section 3, can be cooled.

[0085] Furthermore, the cold water contact section 4 (internal space) is further equipped with a cold water supply section 41 that circulates and supplies cold water. The cold water supply section 41 continuously circulates and supplies cold water to the cold water contact section 4. As a result, the cold water contact section 4 can bring cold water at a sufficiently low temperature into contact with the outside of the transport pipe 2. This contact allows for the cooling of the raw spirit.

[0086] In particular, the continuous supply of cold water allows for continuous cooling of the raw spirit as it moves through transport pipe 2.

[0087] By controlling the volume, length, contact area with the transport pipe 2, temperature of the chilled water, and circulation speed of the chilled water within the chilled water contact area 4, the temperature of the chilled water is appropriately reduced to the second temperature.

[0088] Furthermore, the temperature reduction to the second temperature is appropriately achieved through changes in the chilled water supply capacity of the chilled water supply unit 41. If necessary, the chilled water supply capacity can be raised or lowered to maintain the suitability of the high temperature.

[0089] The chilled water supply unit 41 may be equipped with a cooling mechanism to cool the circulating chilled water. This ensures that a sufficiently low temperature is maintained in the circulating supply of chilled water.

[0090] Furthermore, a refrigerant other than cold water may be used in the cold water contact area 4. Similarly, a heated refrigerant may be used in the hot water contact area 3.

[0091] (transport pipe) Transport pipe 2 moves the raw sake, which undergoes heating and cooling during the transport process. Transport pipe 2 completes the pasteurization process of the raw sake as it moves the raw sake to the recovery section 5.

[0092] Transport pipe 2 is continuous from the point where the raw spirit is introduced to the hot water contact section 3, the cold water contact section 4, and the recovery section 5. The raw spirit is moved through this continuous state. Hot water contact and cold water contact occur during the movement process.

[0093] It is also preferable that the transport pipe 2 has a helical shape in at least a portion of it. As shown in Figure 1, it is also preferable that the transport pipe 2 has a helical shape in the hot water contact area 3 and the cold water contact area 4. This can enhance the heating and cooling effects in the hot water contact area 3 and the cold water contact area 4.

[0094] In the hot water contact section 3, the spiral shape of the transport pipe 2 increases the contact area with the hot water. As a result, the hot water contact section 3 efficiently raises the temperature of the raw sake.

[0095] In the cold water contact section 4, the spiral shape of the transport pipe 2 increases the contact area with the cold water. As a result, the cold water contact section 4 efficiently cools the raw sake.

[0096] The transport pipe 2 may also be straight rather than spiral in all parts except for the hot water contact section 3 and the cold water contact section 4. This is to improve the efficiency of transporting the raw spirits in the transport pipe 2.

[0097] As described above, the sake pasteurization apparatus 1 of Embodiment 1 can efficiently carry out the pasteurization process. Furthermore, it can reduce opportunities for the raw sake to come into contact with air, such as during repackaging, which contributes to improving quality.

[0098] (Embodiment 2)

[0099] Next, Embodiment 2 will be described. Embodiment 2 will describe additional improvements and other features.

[0100] (Heating time and cooling time)

[0101] The hot water contact section 3 heats the raw sake by contacting it with hot water, thereby sterilizing spoilage bacteria and inactivating enzymes. Heating in the hot water contact section 3 takes place over a specified heating time. On the other hand, the cold water contact section 4 cools the raw sake by contacting it with cold water. Cooling in the cold water contact section 4 cools the raw sake over a specified cooling time.

[0102] Here, it is preferable that the cooling time in the cold water contact area 4 be longer than the heating time in the hot water contact area 3. This is because a longer cooling time allows for rapid cooling of the raw sake whose temperature has risen. In the sake manufacturing process, it is preferable that the temperature of the raw sake be kept low. Of course, it is also preferable that it be kept low during the storage process.

[0103] For these reasons, it is preferable that the heated raw spirit be cooled rapidly. To enable this rapid cooling, it is preferable that the cooling time be longer than the heating time.

[0104] To make the cooling time longer than the heating time, it is preferable that the number of cold water contact points 4 that come into contact with the transport pipe 2 be greater than the number of hot water contact points 3 that come into contact with the transport pipe 2. A larger number of cold water contact points 4 allows for a longer cooling time and improved cooling capacity. This enables the raw sake, whose temperature has risen, to be cooled in a short time, creating a state suitable for the next process or storage process.

[0105] High cooling efficiency can improve the quality of sake production.

[0106] (Multiple cycles) It is also preferable for the same raw spirit to circulate through the transport pipe 2 multiple times. The raw spirit recovered in the recovery section 5 is supplied again from the inlet of the transport pipe 2. As a result, the raw spirit undergoes heating in the hot water contact section 3 and cooling in the cold water contact section 4 multiple times.

[0107] This allows for more thorough processing during the pasteurization of the raw sake.

[0108] By heating the raw sake multiple times, the sterilization of spoilage bacteria and the inactivation of enzymes can be reliably achieved. Furthermore, by cooling and then returning to heating each time, the quality of the raw sake can be adequately maintained.

[0109] In this case, it is also preferable that the number of contacts at the cold water contact area 4 is greater than the number of contacts at the hot water contact area 3. This allows for a balance between rapid freezing and sufficient sterilization.

[0110] After the heating in the hot water contact section 3 sterilizes spoilage bacteria and inactivates enzymes, the temperature is lowered more frequently in the cold water contact section 4 to ensure that the temperature drops to a second temperature suitable for storage. Once this temperature drop to the second temperature is complete, the raw sake is collected in the recovery section 5. This cooled raw sake is then collected and stored for the next process.

[0111] As described above, spoilage bacteria are efficiently sterilized and enzymes are inactivated, and the raw sake, which has been cooled without compromising quality, is passed on to the next process.

[0112] The sake pasteurization apparatus described in Embodiments 1 and 2 is merely an example illustrating the spirit of the present invention, and may include modifications and alterations that do not depart from the spirit of the present invention. [Explanation of symbols]

[0113] 1. Sake pasteurization device 2 Transport pipe 3 Hot water contact part 31 Hot water supply section 4 Cold water contact area 41 Cold water supply section 5. Recovery Section

Claims

1. A transport pipeline for transporting unpasteurized sake, A hot water contact section that brings hot water into contact with the surrounding area of ​​the transport pipe, After contact at the hot water contact area, a cold water contact area is provided to bring cold water into contact with the area around the transport pipe, The system includes a recovery unit for recovering the raw liquor that has passed through the transport pipe, The transport pipe is continuous from the hot water contact section through the cold water contact section to the recovery section. The raw sake is heated to a first temperature by contact with the hot water contact area. The raw liquor is cooled to a second temperature by contact with the cold water contact area. The first temperature is a temperature that enables at least one of the sterilization of spoilage bacteria and the inactivation of enzymes contained in the raw sake. The first temperature is 65°C to 70°C. The second temperature is 10°C to 15°C. The temperature of the hot water at the hot water contact area is 80°C to 90°C. The temperature of the cold water at the cold water contact area is 5°C or lower. The hot water contact portion covers the outside of the transport pipe and applies heat to the outside of the transport pipe. The hot water supply unit further comprises a hot water supply unit that circulates and supplies hot water to the hot water contact area. The cold water contact portion covers the outside of the transport pipe and cools the outside of the transport pipe. The system further includes a cold water supply unit that circulates and supplies cold water to the cold water contact area, The transport pipe includes a spiral shape in the portion that contacts the hot water contact portion and the portion that contacts the cold water contact portion. The cooling time at the cold water contact area is longer than the heating time at the hot water contact area. A sake pasteurization apparatus wherein the number of cold water contact points in contact with the transport pipe is greater than the number of hot water contact points in contact with the transport pipe.

2. The sake pasteurization apparatus according to claim 1, wherein the raw sake is circulated through the transport pipe multiple times and subjected to contact with hot water at the hot water contact section and contact with cold water at the cold water contact section multiple times.

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