Method for manufacturing beverages, beverage filling apparatus, and beverage manufacturing apparatus

Abstract

The objective is to provide a method for manufacturing beverages, a beverage filling apparatus, and a beverage manufacturing apparatus that can enhance the aroma and taste of beverages by efficiently removing dissolved oxygen from beverages such as sake. [Solution] In a beverage filling process in which a beverage is supplied into a container under an argon gas atmosphere and dissolved oxygen in the beverage is removed while filling the container by bringing the beverage into gas-liquid contact with the argon gas, the container is purged with argon gas and the beverage is supplied into the container under an argon gas atmosphere while colliding with the inner surface of the container, thereby increasing the gas-liquid contact area between the beverage and the argon gas.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a beverage, a beverage filling device, and a beverage manufacturing device, and more particularly to a method for manufacturing a beverage, a beverage filling device, and a beverage manufacturing device that include filling a container with a beverage while removing dissolved oxygen using argon gas.

Background Art

[0002] Removing dissolved oxygen in sake is important for the quality of sake. Patent Document 1 discloses removing dissolved oxygen in sake using nitrogen gas. However, if various bacteria such as nitrogen-fixing bacteria are mixed during the production of sake, the nitrogen gas used to remove the dissolved oxygen in sake may become a nutrient source, and there is a risk that the various bacteria will grow and ammonia will be generated. Therefore, considering the long-term storage of sake, it is not optimal.

[0003] Argon became a designated additive for food additives in June 2019, and compliance with regulations such as obtaining a license for additive manufacturing and quality standards (confirmation tests, purity tests) is required under the Food Hygiene Law and the Food Labeling Law. In addition, according to the Notice of the National Tax Agency No. 2 dated January 7, 2022, "Regarding the Establishment of a Designated Notice of Articles That Can Be Mixed with Liquor for Liquor Preservation," argon has become an article that can be mixed with all liquors. On the other hand, since the composition of argon in the air is as low as 0.934%, highly purified argon that has been separated and purified is expensive. Patent Document 2 discloses a technique for reducing the cost and reducing the dissolved oxygen in sake by transferring sake from a tank to a bottle while injecting nitrogen gas into the space in the tank and transferring sake from the tank to a bottle filled with argon gas.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

[0005] However, Patent Document 2 does not include sensory evaluation of the aroma and taste of sake. Conventional technologies such as those described in Patent Document 2 do not adequately remove dissolved oxygen from sake, and there is a need to further improve dissolved oxygen removal technology while suppressing the soaring cost of sake.

[0006] The main objective of the present invention is to provide a method for producing a beverage, a beverage filling apparatus, and a beverage manufacturing apparatus that can enhance the aroma and taste of a beverage by efficiently removing dissolved oxygen from beverages such as sake. [Means for solving the problem]

[0007] The present invention includes the following configuration. [1]: A beverage filling step is included in which a beverage is supplied into a container under an argon gas atmosphere, and the beverage is filled into the container while removing dissolved oxygen from the beverage by bringing the beverage into gas-liquid contact with the argon gas, A method for manufacturing a beverage, comprising the beverage filling step of purging the inside of the container with argon gas, supplying the beverage into the container under an argon gas atmosphere while causing it to collide with the inner surface of the container, thereby increasing the gas-liquid contact area between the beverage and the argon gas. [2]: The method for producing the beverage according to [1], wherein the beverage is an alcoholic beverage, and the beverage filling process preserves the ginjo aroma components of the alcoholic beverage filled in the container and suppresses the generation of aged aroma components. [3]: A method for producing a beverage according to [1] or [2], wherein a filler nozzle that discharges the beverage toward the inner surface of the container is used to supply the beverage into the container. [4]: The method for manufacturing a beverage according to [3], wherein the filler nozzle is a diffusion-type filler nozzle having a plurality of inclined or curved surfaces on its outer surface for discharging the beverage toward the inner surface of the container. [5]: The method for manufacturing a beverage according to [3], wherein the filler nozzle is a diffusion-type filler nozzle in which an inclined or curved surface for discharging the beverage toward the inner surface of the container is formed on the outer surface of the nozzle around the entire circumference of the nozzle axis. [6]: A beverage filling apparatus that supplies a beverage into a container under an argon gas atmosphere, causes the beverage and argon gas to come into gas-liquid contact, and fills the container with the beverage while removing dissolved oxygen from the beverage, The system comprises a purging means for purging the inside of a container filled with beverages with argon gas, and a beverage supply means for supplying beverages into the container. A beverage filling apparatus in which the beverage supply means is a means for supplying the beverage while causing it to collide with the inner surface of the container in an argon gas atmosphere, thereby increasing the gas-liquid contact area between the beverage and the argon gas. [7]: The beverage filling apparatus according to [6], wherein the beverage supply means comprises a filler nozzle for discharging the beverage toward the inner surface of the container. [8]: The beverage filling apparatus according to [7], wherein the filler nozzle is a diffusion-type filler nozzle having a plurality of inclined or curved surfaces on the outer surface of the nozzle for discharging the beverage toward the inner surface of the container. [9]: The beverage filling apparatus according to [7], wherein the filler nozzle is a diffusion-type filler nozzle in which an inclined or curved surface for discharging the beverage toward the inner surface of the container is formed on the outer surface of the nozzle around the entire circumference of the nozzle axis.

[10] : A beverage manufacturing apparatus equipped with a beverage filling device as described in any of [6] to [9] above. [Effects of the Invention]

[0008] The present invention provides a method for producing a beverage, a beverage filling apparatus, and a beverage manufacturing apparatus that can enhance the aroma and taste of a beverage by efficiently removing dissolved oxygen from beverages such as sake. [Brief explanation of the drawing]

[0009] [Figure 1]This is a schematic diagram showing the general configuration of a beverage filling apparatus and a beverage manufacturing apparatus according to one embodiment. [Figure 2] This is a cross-sectional view showing the schematic configuration of the tip portion of a filler nozzle used in a beverage filling device according to one embodiment. [Figure 3] Figure 2 is a schematic diagram showing how a beverage is filled into a container using the filler nozzle. [Figure 4] This is a cross-sectional view showing the schematic configuration of the tip portion of a filler nozzle used in a beverage filling device according to one embodiment. [Modes for carrying out the invention]

[0010] Hereinafter, a method for manufacturing a beverage, a beverage filling apparatus, and a beverage manufacturing apparatus, which are embodiments to which the present invention is applied, will be described in detail with reference to the drawings. Note that, for convenience in order to make the features easier to understand, the drawings used in the following description may show enlarged versions of key features, and the dimensional ratios of each component may not be the same as in reality.

[0011] [Beverage manufacturing equipment] The beverage manufacturing apparatus according to this embodiment includes a beverage filling apparatus that supplies a beverage into a container under an argon gas atmosphere, causes the beverage and argon gas to come into gas-liquid contact, and fills the container with the beverage while removing dissolved oxygen from the beverage.

[0012] Figure 1 is a schematic diagram showing the general configuration of a beverage manufacturing apparatus 1 according to one embodiment. The beverage manufacturing apparatus 1 comprises a beverage filling apparatus 10 and a brewing tank 12. In the case of sake production, for example, the beverage manufacturing apparatus 1 may further include, as necessary, a rice polishing machine, a rice washing machine, a rice steaming machine, a mash production tank, a plate heater for pasteurization, an automatic press for pressing, etc.

[0013] The beverage filling device 10 is a device that supplies beverages into a container 100 in an argon gas atmosphere, brings the beverage into gas-liquid contact with argon gas, and fills the beverage while removing dissolved oxygen in the beverage. The beverage filling device 10 includes a purge means 20, a beverage supply means 22, an oxygen concentration meter 24, and a control device 26.

[0014] The purge means 20 is a means for purging the inside of the container 100 filled with the beverage with argon gas. The purge means 20 includes an argon storage unit 31 and an argon supply line 32. One end of the argon supply line 32 is connected to the argon storage unit 31, and the tip on the side opposite to the argon storage unit 31 can be inserted into the container 100. In this example, the argon supply line 32 branches into three, and argon gas can be supplied from each branch line to a separate container 100, but it is not limited to this mode. The number of branch lines of the argon supply line 32 may be two, four or more, or may not have a branch line. In each branch line of the argon supply line 32 in this example, a filter 33, an on-off valve 34, and a flow meter 35 are provided in this order from the argon storage unit 31 side.

[0015] The argon storage unit 31 is typically a gas cylinder containing argon gas, but is not limited thereto. For example, it may be a cryogenic container containing liquefied argon. The argon supply line 32 is not particularly limited, and for example, SUS piping or a tube can be used.

[0016] The filter 33 is provided to remove dust, dirt, etc. from the argon gas supplied to the container 100 through the argon supply line 32. The filter 33 may be any filter that can remove dust, dirt, etc. from the argon gas, and a HEPA filter (High Efficiency Particulate Air Filter) or a sterilization filter is preferred.

[0017] According to the purging means 20, by inserting the tip of the argon supply line 32 into the container 100 and opening the on / off valve 34, argon gas can be supplied from the argon storage unit 31 to the container 100 through the argon supply line 32, thereby purging the inside of the container 100 with argon gas.

[0018] The beverage supply means 22 is a means of supplying the beverage by causing it to collide with the inner surface of the container 100 in an argon gas atmosphere, thereby increasing the gas-liquid contact area between the beverage and the argon gas. The beverage supply means 22 includes a storage unit 41, a beverage transfer line 42 connecting the storage unit 41 and the brewing tank 12, and a beverage supply line 43 extending from the storage unit 41 to the container 100.

[0019] In one example shown in Figure 1, the beverage transfer line 42 is equipped with a supply pump 44, a filter 45, a plate heater 46, and an on / off valve 47 in that order from the brewing tank 12 side. The beverage transfer line 42 is not particularly limited, and for example, SUS piping and tubing can be used.

[0020] The filter 45 is provided to remove dust, dirt, and other particles from the beverage supplied to the container 100 through the beverage transfer line 42 and the beverage supply line 43. Any filter 45 that can remove dust, dirt, and other particles from the beverage is acceptable, and a HEPA filter (High Efficiency Particulate Air Filter) or a sterilization filter is preferred.

[0021] The plate heater 46 is provided for heating and sterilizing the beverage. Any known plate heater capable of heating beverages can be used as the plate heater 46. Furthermore, when producing unpasteurized or cloudy sake for consumption, the filter 45 and plate heater 46 are not used to prevent the sake's characteristics from deteriorating due to the removal of yeast, etc.

[0022] In this example, three beverage supply lines 43 are provided, but the configuration is not limited to this. There may be two or fewer beverage supply lines 43, or four or more. Each beverage supply line 43 is provided with a filler nozzle 48. The connection point of the beverage supply line 43 in the storage section 41 is equipped with a flow channel opening / closing valve (not shown). By opening this opening / closing valve, the beverage stored in the storage section 41 is sent by gravity through the beverage supply line 43 to the filler nozzle 48 and supplied to the container 100.

[0023] The filler nozzle 48 is a nozzle that dispenses the beverage toward the inner surface of the container 100. The filler nozzle 48 can be any form that can discharge the beverage toward the inner surface of the container 100. Examples include a form having multiple inclined or curved surfaces on the outer circumference of the nozzle for discharging the beverage toward the inner surface of the container, a form in which inclined or curved surfaces for discharging the beverage toward the inner surface of the container are formed on the outer circumference of the nozzle around the entire circumference of the nozzle axis, and a form in which the nozzle itself rotates around the nozzle axis, causing the beverage flowing along the outer circumference of the nozzle to be sprayed toward the inner surface of the container.

[0024] An example of a filler nozzle 48 is shown in Figure 2. An example filler nozzle 48 shown in Figure 2 comprises an outer cylinder portion 51, an inner cylinder portion 52 that passes inside the outer cylinder portion 51 and whose tip portion protrudes from the lower end opening of the outer cylinder portion 51, and a gas discharge pipe 53 located inside the inner cylinder portion 52. The shapes of the outer cylinder portion 51, the inner cylinder portion 52, and the gas discharge pipe 53 are typically cylindrical, but are not limited thereto. In the filler nozzle 48, the space between the outer cylinder portion 51 and the inner cylinder portion 52 serves as a flow path 54 through which the beverage B flows, and the beverage B that has flowed through the flow path 54 is discharged from the lower end opening of the outer cylinder portion 51.

[0025] The portion of the filler nozzle 48's inner cylinder 52 exposed from the outer cylinder 51 has a trumpet shape, with its diameter gradually increasing towards the tip of the inner cylinder 52. In other words, the filler nozzle 48 is a diffusion-type filler nozzle in which a concave curved surface 55 with a gradually increasing angle of inclination with respect to the vertical is formed on the outer circumferential surface of the portion of the inner cylinder 52 exposed from the outer cylinder 51, extending around the entire circumference of the nozzle axis. Because the filler nozzle 48 has such a curved surface 55 on its outer circumferential surface, the beverage B released from the lower end opening of the outer cylinder 51 through the flow path 54 is released radially along the curved surface 55 of the inner cylinder 52.

[0026] As shown in Figure 3, the filler nozzle 48 has a joint 56 that seals the container 100 by joining it to the opening 101 at the top of the container 100 when the nozzle tip is inserted into the opening 101. This prevents air from entering the container 100 when filling the container 100, which has an argon gas atmosphere inside due to purging, with beverage B. The shape of the joint 56 can be appropriately designed to match the shape of the opening 101 of the container 100.

[0027] As shown in Figure 3, when beverage B is supplied to container 100 which is filled with an argon gas atmosphere, the beverage B released from the lower end opening of the outer cylinder 51 through the flow path 54 of the filler nozzle 48 does not fall to the bottom of container 100, but is released radially along the curved surface 55 and collides with the inner surface 110 of container 100. The beverage B that collides with the inner surface 110 of container 100 creates splashes, and some of it falls in a shower-like manner. As a result, the surface area of ​​beverage B increases, which increases the gas-liquid contact area between beverage B and argon gas, and dissolved oxygen in beverage B is removed with high efficiency.

[0028] In a cross-sectional view obtained by cutting the filler nozzle 48 with a plane including the nozzle axis (central axis), when θ is the angle (°) between the tangent to the curved surface 55 at the lower end of the curved surface 55 of the inner cylinder portion 52 and the vertical direction, θ is preferably greater than 0° and 90° or less, more preferably between 25° and 60°, even more preferably between 25° and 45°, and particularly preferably between 20° and 35°. If the angle θ of the curved surface 55 is within the above range, the gas-liquid contact efficiency between the beverage B and argon gas by causing the beverage B to collide with the inner surface 110 of the container 100 is improved, and the efficiency of removing dissolved oxygen from the beverage B is improved.

[0029] As beverage B is supplied into container 100 from filler nozzle 48, gas G inside container 100 is discharged through the gas discharge pipe 53 of filler nozzle 48. This prevents container 100 from being damaged due to the increase in internal pressure caused by the supply of beverage B. In addition, if an excess of beverage B is supplied, the excess amount of beverage B may be discharged and recovered through the gas discharge pipe 53.

[0030] The dimensions and shape of the filler nozzle 48 can be appropriately changed to match the capacity and shape of the container 100. The parts of the filler nozzle 48 may also be made interchangeable to match the capacity and shape of the container 100. The outer diameter of the tip portion of the filler nozzle 48 that is inserted into the container 100, that is, the outer diameter of the outer cylinder portion 51 and the outer diameter of the lower end of the inner cylinder portion 52, should be smaller than the inner diameter of the mouth portion 101 of the container 100, and should not come into contact with the mouth portion 101 of the container 100 and damage the mouth portion 101. The material of the filler nozzle 48 can be any material that does not deteriorate easily when cleaned and sterilized, and stainless steel (SUS) is preferred.

[0031] The oxygen concentration meter 24 is an instrument for measuring the dissolved oxygen concentration in the beverage inside the container 100 during beverage filling. The oxygen concentration meter 24 can be any instrument capable of measuring the dissolved oxygen concentration in the beverage, and a zirconia-type micro-oxygen meter or a galvanic cell-type micro-oxygen meter is preferred. In the beverage filling device 10, the dissolved oxygen concentration in the beverage in all containers 100 may be measured using an oxygen concentration meter 24. However, if the argon gas supply conditions to all containers 100 are the same, the dissolved oxygen concentration in the beverage may be measured in only one representative container 100, taking cost into consideration.

[0032] In the example shown in Figure 1, the argon storage unit 31, on-off valve 34, and flow meter 35 of the purging means 20, the storage unit 41, supply pump 44, and on-off valve 47 of the beverage supply means 22, and the oxygen concentration meter 24 are electrically connected to the control device 26. The control device 26 is capable of controlling the operation of each device when parameters (pressure, flow rate, etc.) are changed or when an abnormality is detected. This makes it possible to fill the container 100 with beverage B more stably.

[0033] [Beverage manufacturing method] The method for manufacturing a beverage according to the embodiment includes a beverage filling step in which the beverage is supplied into a container under an argon gas atmosphere, and the beverage is filled into the container while removing dissolved oxygen from the beverage by bringing the beverage into gas-liquid contact with the argon gas. Furthermore, in the method for manufacturing a beverage according to the embodiment, in the beverage filling step, the inside of the container is purged with argon gas, and the beverage is supplied into the container under an argon gas atmosphere while colliding with the inner surface of the container, thereby increasing the gas-liquid contact area between the beverage and the argon gas. As a result, dissolved oxygen contained in the beverage being filled into the container is efficiently removed.

[0034] The following describes an example of a beverage manufacturing method according to the embodiment, specifically the case of manufacturing alcoholic beverages using the beverage manufacturing apparatus 1. Known processes can be used for the steps up to the beverage filling process. In the case of sake, for example, the rice used as the raw material for sake is polished, washed, soaked in water for a certain period of time, and then steamed. Next, koji mold is added to the steamed rice and koji is obtained by maintaining a constant temperature and humidity. Then, yeast is added to the koji, water, and steamed rice and cultured to make sake starter, and more steamed rice, water, and koji are added and fermented to obtain mash. Next, the mash is pressed (pressed), the pressed sake is pasteurized, and the resulting sake is stored in brewing tanks for a certain period of time. In the case of unpasteurized sake, pasteurization is not performed.

[0035] During sake brewing, carbon dioxide is generated from the mash as alcohol fermentation occurs, resulting in a low concentration of oxygen on the surface of the mash, and thus the mash has few opportunities to come into contact with oxygen. After fermentation is complete, during processes such as pressing, pasteurization, and bottling, the sake comes into contact with oxygen in the air each time it moves through the process, and oxygen is incorporated into the sake. It is important to minimize the sake's contact with oxygen at each stage, but strictly controlling the movement of the sake to prevent oxygen contact at each stage would drastically increase equipment costs.

[0036] On the other hand, when sake is exposed to an atmosphere with a low oxygen concentration, the dissolved oxygen in the sake is removed. Here, nitrogen gas (molecular weight: 28) has a smaller molecular weight than air (molecular weight: approximately 29) and oxygen (molecular weight: 32), so even if the container is purged with nitrogen gas, air is easily mixed into the container, making it difficult to remove dissolved oxygen. In contrast, argon gas has a molecular weight of approximately 40 and is heavier than air, so air is less likely to be mixed into the container after purging, making efficient removal of dissolved oxygen possible. Therefore, in the manufacturing method according to one embodiment, in the beverage filling process (bottling process) which has the greatest impact on the quality of the final product, sake is filled into a container with an argon gas atmosphere, which is a food additive, in accordance with the Food Sanitation Law, and the dissolved oxygen in the sake is removed.

[0037] In the beverage filling process of the manufacturing method according to one embodiment, for example, the liquor bottles, which are containers 100, are washed with water to remove dust and dirt, and then placed on a process line such as a belt conveyor and transported. Then, the tip of the argon supply line 32 of the purging means 20 in the beverage manufacturing apparatus 1 is inserted into each container 100, and the on / off valve 34 is opened to supply argon gas into the containers 100 to purge them.

[0038] The argon gas should be supplied in such a way that the dissolved oxygen concentration in the sake filled in container 100 is as low as possible. For example, it is preferable to supply the gas so that the dissolved oxygen concentration in the sake in container 100 is 1% or less. The dissolved oxygen concentration in the sake in container 100 can be checked using an oxygen concentration meter 24. The oxygen concentration of all containers 100 may be measured using the oxygen concentration meter 24, but if the argon gas supply conditions to all containers 100 are the same, the oxygen concentration of only one representative container 100 may be measured.

[0039] The argon gas supply pressure, flow rate, and purge time can be set appropriately according to the capacity of container 100. For example, if container 100 is a 720 mL bottle, the gas supply pressure can be set to 0.1 MPaG, the gas flow rate to 5 L / min, and the purge time to 10 seconds. Purge with argon gas is not limited to flow purging (continuous) but may also be batch purging (in batches).

[0040] In terms of improving the efficiency of gas-liquid contact between argon gas and sake, and the efficiency of dissolved oxygen removal, it is preferable to supply argon gas directly into the container 100. However, liquefied argon may also be supplied in droplets into the container 100 and purged by gasifying the liquefied argon within the container 100. In this case, since liquefied argon is extremely cold at approximately -186°C at atmospheric pressure, it is preferable to supply only a small amount of liquefied argon so as not to cause freezing or damage to the container 100.

[0041] After purging with argon gas is complete, the tip of the argon supply line 32 is withdrawn from the container 100, and the tip of the filler nozzle 48 is immediately inserted into the container 100, connecting the joint 56 of the filler nozzle 48 to the mouth 101 of the container 100. This prevents outside air (oxygen) from entering the container 100 and maintains the argon gas atmosphere inside the container 100. In the beverage supply means 22, the sake in the brewing tank 12 is transferred to the storage section 41 via the beverage transfer line 42 and stored therein. After the filler nozzle 48 is connected to the container 100, the sake is supplied from the storage section 41 to the container 100 through the filler nozzle 48. The gas G inside the container 100 is discharged through the gas discharge pipe 53 of the filler nozzle 48 as the sake is filled. The rate at which the sake is dispensed should be determined appropriately according to the capacity of the 100-liter container.

[0042] In this embodiment, the sake supplied from the filler nozzle 48 collides with the inner surface 110 of the container 100, generating droplets that partially fall in a shower-like manner, thereby increasing the surface area. Furthermore, the sake flowing down the inner surface 110 of the container 100 also has a larger surface area compared to when it falls vertically from a normal nozzle. As a result, the gas-liquid contact area between the sake and argon gas increases, and dissolved oxygen in the sake is removed with high efficiency.

[0043] (Effects and Benefits) In the normal sake bottling process, the high oxygen concentration inside the container causes oxygen to be absorbed into the sake during filling. In recent years, devices have been used to gently fill the containers (sake bottles) to prevent oxygen from being absorbed and to prevent foaming. Such devices employ features such as a lifting nozzle and a slow filling method to reduce the force with which the sake is agitated by colliding with the bottom of the container, thereby suppressing foaming.

[0044] In contrast, the present invention creates an argon gas atmosphere inside the container in which the beverage is filled, and contrary to the conventional technical concept described above, the beverage is brought into contact with the inner surface of the container to actively increase the gas-liquid contact area. As a result, the sake and argon gas come into efficient contact, and the effect of reducing dissolved oxygen in the sake is enhanced. Furthermore, by discharging the argon gas that the sake has come into contact with inside the container to the outside of the container as the sake is filled, the return of oxygen that has escaped from the sake back into the sake is suppressed, enabling more efficient removal of dissolved oxygen. Therefore, in the production of alcoholic beverages, it is possible to preserve the aroma components of ginjo sake, such as ethyl caproate, in the alcoholic beverages filled inside the container, and to suppress the generation of furfural and benzaldehyde, which are characteristic components of aged sake. Furthermore, in this embodiment, since only the container in which the sake is filled is purged, the amount of argon used is smaller compared to when argon gas is blown directly into the beverage. This helps to suppress cost increases and also prevents the deterioration of the beverage's quality, such as aroma and taste, due to argon.

[0045] Furthermore, the beverage manufacturing method, beverage filling apparatus, and beverage manufacturing apparatus of the present invention are not limited to the above-described embodiment for manufacturing sake. For example, the present invention can be applied to the production of brewed alcoholic beverages other than sake, such as wine, beer, or Shaoxing wine, as well as to the production of mixed alcoholic beverages. Furthermore, the present invention can also be applied to beverages other than brewed alcoholic beverages if dissolved oxygen in the container has an effect.

[0046] In the beverage manufacturing method of the present invention, the timing of purging with argon gas and beverage supply may be arbitrarily changed. For example, the beverage may be supplied to the container simultaneously with purging the container with argon gas, and dissolved oxygen in the beverage may be removed by gas-liquid contact.

[0047] As shown in the example in Figure 4, instead of the curved surface 55, the filler nozzle 48 may have an inclined surface 55A formed around the entire circumference of the nozzle's outer surface, where the outer diameter gradually increases towards the tip of the inner cylinder portion 52, so that the beverage B flowing along the curved surface 55 collides with the inner surface 110 of the container 100. Parts in Figure 4 that are the same as those in Figure 2 are denoted by the same reference numerals and their descriptions are omitted.

[0048] The curved or inclined surfaces formed on the outer surface of the filler nozzle do not necessarily have to be formed around the entire circumference of the nozzle axis; multiple curved or inclined surfaces may be partially formed on the outer surface of the nozzle. The filler nozzle may have both a curved surface and an inclined surface on its outer circumferential surface. The filler nozzle may be designed so that the nozzle itself rotates around its axis, causing the beverage flowing along the outer surface of the nozzle to be scattered radially and collide with the inner surface of the container. In this case, the filler nozzle does not need to have a curved or inclined surface on its outer surface. The filler nozzle may be equipped with a sintered metal ring sparger at its tip.

[0049] The beverage filling apparatus of the present invention may include a microbubble generator or a nanobubble generator for creating bubbles in the beverage being filled into a container under an argon gas atmosphere. Furthermore, without departing from the spirit of the present invention, the components in the above embodiments may be replaced with well-known components as appropriate, and the above-described modifications may be combined as appropriate. [Examples]

[0050] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following description.

[0051] [Experimental Example 1] A 720mL (four-go) bottle was purged with 100% pure argon gas. The argon gas supply conditions were set to 0.1 MPa, 5 L / min, and for 10 seconds. The oxygen concentration inside the bottle after purging was 0.8%. Next, sake was filled into the bottle by free-falling it to the bottom using a filler nozzle. The filling time for the sake was 10 seconds, and the bottle stopper was immediately attached and sealed after filling, and this was designated as evaluation sample A1. Evaluation sample A2 was prepared using the same method as evaluation sample A1, except that a mixed gas of 50% argon and 50% nitrogen was used as the purge gas. Evaluation sample A4 was prepared by bottling sake using the same method as evaluation sample A1, except that the inside of the bottle was not purged.

[0052] (Room temperature test) After storing evaluation samples A1, A3, and A4 at room temperature (3-8°C) for 30 days, the color of each evaluation sample was visually inspected and found to be colorless and transparent. Furthermore, for each evaluation sample, eight judges evaluated the aroma and taste of the sake poured into a tasting cup, with the sample name concealed, according to the following criteria. The results are shown in Table 1. <Evaluation Criteria> 1: Wonderful 2: Good 3: Normal 4: Problematic

[0053] [Table 1]

[0054] As shown in Table 1, evaluation sample A1, which was filled with sake in an argon gas atmosphere, had a lower total and average score compared to evaluation samples A3 and A4, which were filled with sake in a nitrogen gas atmosphere or an air atmosphere, indicating a higher dissolved oxygen removal effect.

[0055] [Experimental Example 2] A 720mL (four-go) bottle was purged with 100% pure argon gas. The argon gas supply conditions were set to 0.1 MPa, 5 L / min, and for 10 seconds. The oxygen concentration inside the bottle after purging was 0.8%. Next, sake was filled into the bottle by free-falling it to the bottom using a filler nozzle. The filling time for the sake was 10 seconds, and the bottle stopper was immediately attached and sealed after filling, and this was designated as evaluation sample A1. Evaluation sample A2 was prepared in the same manner as evaluation sample A1, except that a mixed gas of 50% argon and 50% nitrogen was used as the purge gas. Evaluation sample A3 was prepared in the same manner as evaluation sample A1, except that 100% pure nitrogen gas was used as the purge gas. Evaluation sample A4 was bottled in the same manner as evaluation sample A1, except that the inside of the bottle was not purged.

[0056] A 720mL (four-go) bottle was purged with 100% pure argon gas. The argon gas supply conditions were set to 0.1 MPa, 5 L / min, and for 10 seconds. The oxygen concentration inside the bottle after purging was 0.8%. Next, using the diffusion-type filler nozzle exemplified in Figure 2, sake was supplied and filled by impacting it against the inner surface of the bottle. The sake filling time was 10 seconds, and the bottle stopper was immediately attached and sealed after filling to create evaluation sample B1. Evaluation sample B2 was prepared in the same manner as evaluation sample B1, except that a mixture of 50% argon gas and 50% nitrogen gas was used as the purge gas. Evaluation sample B3 was prepared in the same manner as evaluation sample B1, except that 100% pure nitrogen gas was used as the purge gas. Evaluation sample B4 was prepared by bottling sake in the same manner as evaluation sample B1, except that the inside of the bottle was not purged.

[0057] (Accelerated testing (maturity assessment)) After storing evaluation samples A1-A4 and B1-B4 in a constant temperature room at 30°C for 30 days, the color of each evaluation sample was visually inspected and found to be colorless and transparent. Furthermore, eight judges evaluated the aroma and taste of each evaluation sample, pouring it into a tasting cup while concealing the sample name, according to the following criteria. The results are shown in Tables 2 and 3. <Evaluation Criteria> 1: Wonderful 2: Good 3: Normal 4: Problematic

[0058] [Table 2]

[0059] [Table 3]

[0060] As shown in Table 2, in the accelerated test where sake was filled by free fall to the bottom of the bottle without impacting the inner surface of the bottle, there was no significant difference in the evaluation of evaluation samples A1 to A4. On the other hand, when sake was supplied while colliding with the inner surface of the bottle, increasing the gas-liquid contact area between the sake and the gas inside the bottle, evaluation sample B1, with a 100% argon gas atmosphere inside the bottle, showed superior aroma development when tasted, improved flavor, and a very well-balanced richness compared to evaluation samples B2-B4, which had argon gas + nitrogen gas, 100% nitrogen gas, and air atmospheres inside the bottle. This is thought to be because dissolved oxygen could be removed with high efficiency by actively bringing the sake and argon gas into gas-liquid contact during filling.

[0061] (Analysis of aroma components) 1.0 g of evaluation sample B1 was placed in a 20 mL solid-phase microextraction (SPME) vial, capped, and a solid-phase microextraction SPME fiber (CAR / PDMS 75 μm: manufactured by SIGMA-ALDRICH) was inserted. After collecting volatile components in the headspace at 60°C for 30 minutes, the aroma components were analyzed by gas chromatography-mass spectrometry (GC-MS). PCA (principal component analysis) was performed on the analysis results, and the percentage of the peak area of ​​each evaluation sample was calculated, with the peak area of ​​evaluation sample B1 set to 100%, for ethyl caproate (an aroma component of ginjo sake), furfural (a characteristic component of aged sake), and benzaldehyde. The results are shown in Table 4.

[0062] [Table 4]

[0063] As shown in Table 4, evaluation sample B1, with a bottle atmosphere of 100% argon gas, was shown to reduce furfural and benzaldehyde, which are characteristic components of aged sake, without reducing ginjo aroma components such as ethyl caproate, compared to evaluation samples B2 to B4. [Explanation of symbols]

[0064] 1...Beverage manufacturing equipment 10...Beverage filling device 12…Brewing tanks 20...Purge methods 22...Beverage supply means 24…Oxygen concentration meter 26...Control device 31…Argon storage unit 32…Argon supply line 33…Filter 34… Shut-off valve 35…Flow meter 41...Storage section 42…Beverage transfer line 43…Beverage supply line 44… Supply pump 45…Filter 46... Plate heater 47…Opening / closing valve 48… Filler nozzle 51... Outer cylinder 52...Inner cylinder 53...Gas exhaust pipe 54…flow channel 55…Curved surface 55A…Slanted surface 56…Joint part 100...container 101...Mouth 110...Inner surface B…Beverage G... Gas

Claims

1. The beverage filling process includes supplying a beverage into a container under an argon gas atmosphere and filling the container with the beverage while removing dissolved oxygen from the beverage by bringing the beverage and argon gas into gas-liquid contact. A method for manufacturing a beverage, comprising the beverage filling step of purging the inside of the container with argon gas, supplying the beverage into the container under an argon gas atmosphere while causing it to collide with the inner surface of the container, thereby increasing the gas-liquid contact area between the beverage and the argon gas.

2. The method for producing a beverage according to claim 1, wherein the beverage is an alcoholic beverage, and the beverage filling process preserves the ginjo aroma components of the alcoholic beverage filled in the container and suppresses the generation of aged aroma components.

3. A method for producing a beverage according to claim 1, wherein a filler nozzle that discharges the beverage toward the inner surface of the container is used to supply the beverage into the container.

4. The method for manufacturing a beverage according to claim 3, wherein the filler nozzle is a diffusion-type filler nozzle having a plurality of inclined or curved surfaces on its outer surface for discharging the beverage toward the inner surface of the container.

5. The method for manufacturing a beverage according to claim 3, wherein the filler nozzle is a diffusion-type filler nozzle in which an inclined surface or a curved surface for discharging the beverage toward the inner surface of the container is formed on the outer surface of the nozzle around the entire circumference of the nozzle axis.

6. A beverage filling apparatus that supplies a beverage into a container under an argon gas atmosphere, causes the beverage and argon gas to come into gas-liquid contact, and fills the container with the beverage while removing dissolved oxygen from the beverage, The system comprises a purging means for purging the inside of a container filled with beverages with argon gas, and a beverage supply means for supplying beverages into the container. A beverage filling apparatus in which the beverage supply means is a means for supplying the beverage while causing it to collide with the inner surface of the container in an argon gas atmosphere, thereby increasing the gas-liquid contact area between the beverage and the argon gas.

7. The beverage filling apparatus according to claim 6, wherein the beverage supply means comprises a filler nozzle for discharging the beverage toward the inner surface of the container.

8. The beverage filling apparatus according to claim 7, wherein the filler nozzle is a diffusion-type filler nozzle having a plurality of inclined or curved surfaces on its outer surface for discharging the beverage toward the inner surface of the container.

9. The beverage filling apparatus according to claim 7, wherein the filler nozzle is a diffusion-type filler nozzle in which an inclined or curved surface for discharging the beverage toward the inner surface of the container is formed on the outer surface of the nozzle over the entire circumference around the nozzle axis.

10. A beverage manufacturing apparatus comprising a beverage filling device according to any one of claims 6 to 9.

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