Alcoholic beverage production apparatus, fermentation tank, and alcoholic beverage production method

Abstract

[Problem] To rapidly respond to demand for each of beer or low-malt beer and distilled liquor and to reduce a production space. [Solution] The present invention relates to an alcoholic beverage production apparatus 1 comprising at least a preparation tank 2 for preparation into which a raw material of an alcoholic beverage is fed, a boiling tank 3 for boiling a liquid transferred from the preparation tank 2, and a fermentation tank 4 for fermentation in which yeast is added to a liquid transferred from the boiling tank 3, wherein the preparation tank 2, the boiling tank 3, and the fermentation tank 4 can be used for both the production of beer or low-malt beer and the production of distilled liquor.

Description

Alcoholic beverage manufacturing equipment, fermentation tank, and method for manufacturing alcoholic beverage Cross Reference

[0001] This application claims priority under the Paris Agreement based on Japanese Patent Application No. 2024-031996 filed in Japan on March 4, 2024, the entire contents of which are incorporated herein by reference.

[0002] The present invention relates to an alcoholic beverage production apparatus, a fermentation tank, and a method for producing an alcoholic beverage.

[0003] Alcoholic beverages are broadly classified into "brewed alcohol," which is consumed directly after fermentation; "distilled alcohol," which is distilled after fermentation; and "mixed alcohol," which is made from these alcohols. Typical brewed alcoholic beverages include beer, wine, and sake. Typical distilled alcoholic beverages include whiskey, brandy, and shochu. For example, beer is generally produced through the following steps: a "malt production process" in which malt is crushed; a "saccharification process" in which warm water is added to the crushed malt to saccharify the starch contained in the malt and prepare a saccharified mash; a "boiling process" in which the saccharified mash is boiled to prevent the growth of bacteria during fermentation; a "cooling process" in which the boiled saccharified mash is cooled; a "fermentation process" in which yeast is added to the cooled saccharified mash and fermented to prepare a fermented mash; and a "storage process" in which the beer obtained from the fermented mash is aged and stored (see Non-Patent Document 1). On the other hand, whiskey, which is a distilled alcoholic beverage, is generally produced through a "malt production process," a "saccharification process," and a "fermentation process," followed by a "distillation process" in which the fermented mash is distilled, and an "aging process" in which the resulting distillate is aged in a barrel for a long period of time (see Non-Patent Document 2).

[0004] Hideo Fujisawa, "The Development of Beer Brewing Facilities in Japan," Brewing Association, Vol. 105, No. 10, 2010 (pp. 628-640). Masaharu Minabe, "The Current State and Future of Whisky Production in Japan," Brewing Association, Vol. 96, No. 7, 2001 (pp. 466-474).

[0005] Recently, as domestic consumption of alcoholic beverages has decreased, there has been a trend toward diversifying the variety of alcoholic beverages to meet various consumer needs, and there is also a trend toward producing a wide variety of alcoholic beverages in small quantities. The inventors conceived the idea of ​​allowing customers to enjoy eating and drinking in a store that serves alcoholic beverages while watching the production of beer or happoshu (hereinafter also referred to simply as "beer, etc.") and distilled spirits such as whiskey.

[0006] However, when producing small quantities of beer and other distilled spirits, it may not be possible to cope with sudden increases in demand. One way to deal with this is to increase the scale of the facilities, but this is naturally limited for stores with limited space. Furthermore, when the facilities are increased in scale, the problem of excess inventory arises when demand suddenly drops. This is a problem for small-scale stores and local governments trying to revitalize their communities. It is necessary to respond flexibly to demand trends without increasing the scale of the facilities.

[0007] The present invention has been made to solve the above problems, and aims to be able to quickly respond to the demand for beer and other distilled spirits, and to reduce the production space required.

[0008] (1) To achieve the above object, an alcoholic beverage production apparatus according to one embodiment comprises at least a preparation tank for introducing ingredients for an alcoholic beverage for preparation, a boiling tank for boiling a liquid transferred from the preparation tank, and a fermentation tank for adding yeast to the liquid transferred from the boiling tank for fermentation, wherein the preparation tank, the boiling tank, and the fermentation tank are used in common for the production of beer or happoshu and the production of distilled liquor. (2) In another embodiment of the alcoholic beverage production apparatus, the fermentation tank may preferably comprise one or more extraction ports for distilled liquor and one or more extraction ports for beer or happoshu that are positioned higher than the extraction port for distilled liquor. (3) An alcoholic beverage production apparatus according to another embodiment preferably further comprises: a first input device for selecting whether the fermentation target in the fermentation tank is beer, happoshu, or distilled liquor; a yeast supplying device for supplying yeast to the fermentation tank; a first control unit for controlling whether or not yeast is supplied from the yeast supplying device to the fermentation tank and the amount of yeast supplied; and a moromi temperature sensor for measuring the temperature of the liquid in the fermentation tank, wherein the first control unit comprises: a first memory section for storing at least data on the amount of yeast to be added that is suitable for fermentation of each of beer, happoshu, and distilled liquor, and the liquid temperature range at which yeast addition is to be started; a fermentation target determining section for determining the fermentation target selected by the first input device; a liquid temperature determining section for determining whether the liquid temperature measured by the moromi temperature sensor is within the liquid temperature range stored in the first memory section; a supply determination section for determining to supply yeast when it is determined that the liquid temperature is within the liquid temperature range; and a yeast supply signal transmitting section for transmitting a signal to the yeast supplying device to supply yeast based on the fermentation target determined by the fermentation target determining section and the decision of the supply determination section, The yeast supplying device may receive a signal from the yeast supply signal transmitting unit and add yeast to the fermentation tank based on the amount of yeast to be added that is suitable for the fermentation and stored in the first memory unit.(4) In another embodiment, the alcoholic beverage production apparatus preferably further includes a yeast temperature sensor for measuring the temperature of the yeast in the yeast supply device, the first memory unit stores an upper limit temperature of yeast suitable for supplying yeast, and the first control unit may include: a yeast temperature determination unit for comparing the temperature of the yeast measured by the yeast temperature sensor with the upper limit temperature in the first memory unit to determine whether the temperature of the yeast is equal to or lower than the upper limit temperature; and a progress / stop unit for proceeding with each process subsequent to the determination by the supply determination unit if the temperature of the yeast is equal to or lower than the upper limit temperature, and stopping each process subsequent to the determination by the supply determination unit if the temperature of the yeast exceeds the upper limit temperature. (5) In another embodiment, an alcoholic beverage production apparatus preferably further comprises: a second input device for selecting whether the object to be processed in the boiling tank is beer, happoshu, or distilled liquor; heating means for heating the liquid in the boiling tank; and a second control unit for controlling the operation of the heating means, wherein the second control unit may comprise: a second memory unit for storing at least the operating conditions of the heating means for performing processing appropriate for beer, happoshu, and distilled liquor, respectively; a processing object discrimination unit for discriminating the object to be processed selected in the second input device; and a heating signal transmission unit for operating the heating means based on the selection in the second input device and the operating conditions of the heating means in the second memory unit. (6) In one embodiment for achieving the above object, an alcoholic beverage production apparatus is an alcoholic beverage production apparatus for a restaurant that has an alcoholic beverage production apparatus on-site that can be used for both the production of beer or happoshu and the production of distilled liquor, and the apparatus comprises: one or more preparation tanks for adding ingredients for the alcoholic beverage to prepare the alcoholic beverage; one or more boiling tanks for boiling the liquid transferred from the preparation tanks; and two or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting the liquid; and the apparatus makes it possible to select which of the two or more fermentation tanks to use for the production of beer or happoshu and which to use for the production of distilled liquor according to demand.(7) An alcoholic beverage production apparatus according to one embodiment for achieving the above object is an alcoholic beverage production apparatus for a restaurant equipped with an alcoholic beverage production apparatus capable of being used in both the production of beer or happoshu and the production of distilled liquor, the apparatus comprising: one or more preparation tanks for introducing ingredients for the alcoholic beverage for preparation; one or more boiling tanks for boiling liquid transferred from the preparation tanks; and three or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks for fermentation, wherein at least two types of beer or happoshu and at least one type of distilled liquor can be produced simultaneously by selecting which of the three or more fermentation tanks is used to produce a specific type of beer or happoshu, which is used to produce a type of beer or happoshu other than the specific type, and which is used to produce distilled liquor. (8) A fermentation tank according to one embodiment for achieving the above object is a fermentation tank for adding yeast to the liquid transferred from the boiling tank for fermentation, the fermentation tank comprising: one or more extraction ports for the distilled liquor; and one or more extraction ports for the beer or happoshu that are positioned higher than the extraction ports for the distilled liquor.(9) A fermentation tank according to another embodiment preferably further comprises: a first input device for selecting whether the fermentation target in the fermentation tank is beer, happoshu, or distilled liquor; a yeast supplying device for supplying yeast to the fermentation tank; a first control unit for controlling whether or not yeast is supplied from the yeast supplying device to the fermentation tank and the amount of yeast supplied; and a moromi temperature sensor for measuring the temperature of the liquid in the fermentation tank, wherein the first control unit comprises: a first memory section for storing at least data on the amount of yeast to be added that is suitable for fermentation of beer, happoshu, and distilled liquor, and the liquid temperature range at which yeast addition is to be started; a fermentation target determining section for determining the fermentation target selected by the first input device; a liquid temperature determining section for determining whether the liquid temperature measured by the moromi temperature sensor is within the liquid temperature range stored in the first memory section; a supply determination section for determining to supply yeast when it is determined that the liquid temperature is within the liquid temperature range; and a yeast supply signal transmitting section for transmitting a signal to the yeast supplying device to supply yeast based on the fermentation target determined by the fermentation target determining section and the decision of the supply determination section, The yeast supplying device may receive a signal from the yeast supply signal transmitting unit and add yeast to the fermentation tank based on the amount of yeast to be added that is suitable for the fermentation and stored in the first memory unit. (10) The fermentation tank according to another embodiment preferably further includes a yeast temperature sensor for measuring the temperature of the yeast in the yeast supplying device, the first memory unit stores an upper limit temperature that is suitable for supplying yeast, and the first control unit may include: a yeast temperature determining unit that compares the temperature of the yeast measured by the yeast temperature sensor with the upper limit temperature stored in the first memory unit to determine whether the temperature of the yeast is equal to or lower than the upper limit temperature, and a progress / stop unit that proceeds with each process subsequent to the determination by the supply determining unit if the temperature of the yeast is equal to or lower than the upper limit temperature, and stops each process subsequent to the determination by the supply determining unit if the temperature of the yeast exceeds the upper limit temperature.(11) In one embodiment of the method for producing an alcoholic beverage to achieve the above object, an alcoholic beverage production apparatus is used that includes at least a preparation tank for adding ingredients for the alcoholic beverage and preparing the preparation, a boiling tank for boiling the liquid transferred from the preparation tank, and a fermentation tank for adding yeast to the liquid transferred from the boiling tank and fermenting the liquid, wherein the preparation tank, the boiling tank, and the fermentation tank are used in common for the production of beer or happoshu and the production of distilled liquor. (12) In another embodiment of the method for producing an alcoholic beverage, preferably, the alcoholic beverage production apparatus is provided with a plurality of the fermentation tanks, and fermentation of distilled liquor is carried out in the other fermentation tanks, excluding some of the fermentation tanks, at the same time as fermentation of beer or happoshu is carried out in some of the plurality of fermentation tanks. (13) In another embodiment of the method for producing an alcoholic beverage, the fermentation tank preferably comprises one or more extraction ports for distilled liquor and one or more extraction ports for beer or happoshu located at a higher position than the extraction ports for distilled liquor, and after fermentation of the beer or happoshu in the fermentation tank, the beer or happoshu may be extracted to the outside through the extraction ports for beer or happoshu while reducing or preventing discharge of residue that accumulates below the extraction ports for beer or happoshu. (14) In another embodiment of the method for producing an alcoholic beverage, the fermentation tank preferably comprises one or more extraction ports for distilled liquor and one or more extraction ports for beer or happoshu located at a higher position than the extraction ports for distilled liquor, and after fermentation of the distilled liquor in the fermentation tank, the fermentation treatment liquid for the distilled liquor may be extracted to the outside through the extraction ports for distilled liquor while reducing or preventing discharge of residue that accumulates below the extraction ports for distilled liquor.(15) In another embodiment of the method for producing an alcoholic beverage, the alcoholic beverage production apparatus preferably comprises: a first input device for selecting whether the fermentation target in the fermentation tank is beer, happoshu, or distilled liquor; a yeast supplying device for supplying yeast to the fermentation tank; a first control unit for controlling whether or not yeast is supplied from the yeast supplying device to the fermentation tank and the amount of yeast supplied; and a moromi temperature sensor for measuring the temperature of the liquid in the fermentation tank, wherein the first control unit comprises: a first memory section for storing at least data on the amount of yeast to be added that is suitable for fermentation of beer, happoshu, and distilled liquor, and the liquid temperature range at which yeast addition is to be started; and a first central processing unit, wherein the first central processing unit comprises: a fermentation target determining step for determining the fermentation target selected by the first input device; a liquid temperature determining step for determining whether or not the liquid temperature measured by the moromi temperature sensor is within the liquid temperature range stored in the first memory section; and a supply determination step for determining whether or not yeast is to be supplied when it is determined that the liquid temperature is within the liquid temperature range. and a yeast supply signal sending step of sending a signal to the yeast supplying device to supply yeast based on the fermentation target determined in the fermentation target determining step and the decision made in the supply decision step, wherein the yeast supplying device may receive the signal from the yeast supply signal sending step and add yeast to the fermentation tank based on the amount of yeast to be added that is suitable for the fermentation stored in the first memory unit.(16) In another embodiment of the method for producing an alcoholic beverage, preferably, the alcoholic beverage production apparatus further includes a yeast temperature sensor for measuring the temperature of the yeast in the yeast supplying apparatus, the first memory unit stores an upper limit temperature suitable for supplying yeast, and the first central processing unit executes the following steps: a yeast temperature determination step for comparing the temperature of the yeast measured by the yeast temperature sensor with the upper limit temperature in the first memory unit to determine whether the temperature of the yeast is equal to or lower than the upper limit temperature; a progress step for progressing each step after the determination of the supply determination step if the temperature of the yeast is equal to or lower than the upper limit temperature; and a stop step for stopping each step after the determination of the supply determination step if the temperature of the yeast exceeds the upper limit temperature. (17) In another embodiment of the alcoholic beverage production method, preferably, the alcoholic beverage production apparatus further comprises: a second input device for selecting whether the object to be processed in the boiling tank is beer, happoshu, or distilled liquor; heating means for heating the liquid in the boiling tank; and a second control unit for controlling the operation of the heating means, wherein the second control unit includes: a second memory unit for storing at least the operating conditions of the heating means for performing processing suitable for beer, happoshu, and distilled liquor, respectively; and a second central processing unit, wherein the second central processing unit may execute a processing object determination step for determining the processing object selected in the second input device; and a heating signal transmission step for operating the heating means based on the selection from the second input device and the operating conditions of the heating means in the second memory unit.(18) One embodiment of a method for producing an alcoholic beverage to achieve the above object is a method for producing an alcoholic beverage in a restaurant equipped with an alcoholic beverage production apparatus that can be used to produce beer or happoshu and distilled liquor, wherein the alcoholic beverage production apparatus comprises one or more preparation tanks into which raw materials for the alcoholic beverage are added and prepared, one or more boiling tanks for boiling liquid transferred from the preparation tanks, and two or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting the liquid, and which of the two or more fermentation tanks is to be used to produce beer or happoshu and which is to be used to produce distilled liquor according to demand. (19) One embodiment of a method for producing an alcoholic beverage to achieve the above object is a method for producing an alcoholic beverage in a restaurant equipped with an alcoholic beverage production apparatus that can be used to produce beer or happoshu and distilled liquor, wherein the alcoholic beverage production apparatus comprises: one or more preparation tanks into which raw materials for the alcoholic beverage are charged and prepared; one or more boiling tanks for boiling liquid transferred from the preparation tanks; and three or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting the liquid; and by selecting which of the three or more fermentation tanks to use for producing a specific type of beer or happoshu, which to use for producing a type of beer or happoshu other than the specific type, and which to use for producing distilled liquor, at least two types of beer or happoshu and at least one type of distilled liquor can be produced simultaneously.

[0009] According to the present invention, it is possible to quickly respond to the demand for beer and the like and distilled spirits, and also to reduce the production space required.

[0010] FIG. 1 shows a schematic configuration diagram of a portion of an alcoholic beverage production apparatus according to an embodiment of the present invention. FIG. 2 shows a more preferred configuration of a fermentation tank to be provided in the alcoholic beverage production apparatus of FIG. 1. FIG. 3 shows the configuration of a yeast supply system that can be suitably provided in the alcoholic beverage production apparatus of FIG. 1. FIG. 4 shows a fermentation tank equipped with the yeast supply system of FIG. 3. FIG. 5 shows the configuration of a modified version of the yeast supply system of FIG. 3. FIG. 6 shows a fermentation tank equipped with the yeast supply system according to the modified version of FIG. 5. FIG. 7 shows the configuration of a boiling system that can be suitably provided in the alcoholic beverage production apparatus of FIG. 1. FIG. 8 shows a boiling tank equipped with the boiling system of FIG. 7. FIG. 9 is a diagram for explaining a situation in which fermentation processes for beer and whiskey are carried out simultaneously. FIG. 10 shows the flow of main steps in a method of producing an alcoholic beverage using a yeast supply system. FIG. 11 shows the flow of main steps in a method of producing an alcoholic beverage using a yeast supply system according to a modified version. FIG. 12 shows the flow of main steps in a method of producing an alcoholic beverage using a boiling system. Fig. 13 is a schematic diagram showing an alcoholic beverage production apparatus having a yeast supply system and a boiling system according to an embodiment of the present invention when operated in a store. Fig. 14 is a schematic diagram showing an alcoholic beverage production apparatus according to an embodiment of the present invention when producing brewed alcoholic beverages and distilled alcoholic beverages.

[0011] 1...alcoholic beverage production apparatus, 2...brewing tank, 3...boiling tank, 4...fermentation tank, 20a, 20b...extraction outlet, 30a, 30b...yeast supply system, 31...yeast supply device, 32...first input device, 33...mash temperature sensor, 34...first control unit, 35...yeast temperature sensor, 40...first memory unit, 41...fermentation target determination unit, 42...liquid temperature determination unit, 43...supply decision unit, 44...yeast supply signal transmission unit, 45...yeast temperature determination unit, 46...progress / stop unit, 50...yeast, 51...wort (an example of a liquid), 51a, 51b...fermentation treatment liquid, 52a, 52b...residue, 61...heating means (a heater as an example), 62...second input device, 63...second control unit, 64...memory, 65...first central processing unit, 66...second central processing unit, 70...second memory unit, 71...treatment target determination unit, 72...heating signal transmission unit

[0012] Next, various embodiments of the alcoholic beverage production apparatus and alcoholic beverage production method according to the present invention will be described with reference to the drawings. Note that the embodiments described below do not limit the scope of the claims, and not all of the elements and combinations thereof described in the embodiments are necessarily essential to the solution of the present invention.

[0013] 1. Schematic Configuration of Alcoholic Beverage Production Apparatus FIG. 1 is a schematic diagram showing the configuration of a part of an alcoholic beverage production apparatus according to an embodiment of the present invention.

[0014] In the alcoholic beverage production apparatus, fermentation tank, and alcoholic beverage production method according to the following embodiments, beer is primarily used as a brewed alcoholic beverage and whiskey is used as a distilled alcoholic beverage, and a description will be given of a configuration for producing beer and whiskey. However, distilled alcoholic beverages other than whiskey, such as vodka, gin, tequila, or rum, may also be used. The alcoholic beverage production apparatus 1 according to this embodiment includes a brewing tank 2, a boiling tank 3, and a fermentation tank 4. The brewing tank 2 and the boiling tank 3 are preferably connected via a transfer pipe 11a. The boiling tank 3 and the fermentation tank 4 are preferably connected via a transfer pipe 11b. The liquids in the brewing tank 2 and the boiling tank 3 are referred to herein as wort. The liquid for distilled alcohol in the fermentation tank 4 is particularly referred to as a fermentation treatment liquid. In this embodiment, in order to remove most of the liquid (wort) stored in the tanks, one end of each of the transfer pipes 11a and 11b is preferably attached to the bottom of the brewing tank 2 and the boiling tank 3, or to a side wall near the bottom as shown in the figure. Meanwhile, the other ends of the transfer pipes 11a and 11b can be attached anywhere between the top and bottom of the boiling tank 3 and the fermentation tank 4. However, as shown in the figure, attaching the transfer pipes 11a and 11b to the bottom of the boiling tank 3 and the fermentation tank 4 is more preferable because it allows for a shorter length. The brewing tank 2 is a tank into which raw materials for an alcoholic beverage are introduced and brewed. In this embodiment, barley is used as the raw material. However, raw materials other than barley (e.g., corn) may also be used as raw materials for distilled alcohol. In this embodiment, the brewing tank 2 is a tank for producing highly transparent wort by adding warm water to pulverized malt to produce wort (so-called "moromi-making"), "saccharification" to saccharify starch, and "filtration" to remove solids from the wort after saccharification and increase the liquid's transparency. The boiling tank 3 is a tank for heating the wort that has been filtered in the brewing tank 2 to reduce bacteria. In the case of beer production, hops are added to the boiling tank 3 to give the beer a bitter taste and / or body, and the beer is then boiled. The fermentation tank 4 is a tank for adding yeast to the wort transferred from the boiling tank 3 to carry out the fermentation process of breaking down sugars.The configuration and each process of the alcoholic beverage production apparatus 1 will be described in more detail below.

[0015] The transfer pipe 11a is equipped with a valve 12a for adjusting the flow rate and / or stopping the transfer of wort (also referred to as mash) transferred from the brewing tank 2 to the boiling tank 3, and a pump 13a for transferring the wort. The order in which the valve 12a and the pump 13a are installed is not limited to the order shown in the figure. The valve 12a may be installed after the pump 13a. The transfer pipe 11b is equipped with a valve 12b for adjusting the flow rate and / or stopping the transfer of wort transferred from the boiling tank 3 to the fermentation tank 4, a pump 13b for transferring the wort, and a heat exchanger 14. The order in which the valve 12b, the pump 13b, and the heat exchanger 14 are installed is not limited to the order shown in the figure. The valve 12b may be installed after the pump 13b. The heat exchanger 14 may be installed between the valve 12b and the pump 13b as shown in the figure, or before or after both. The heat exchanger 14 is a device for cooling the wort transferred from the boiling tank 3 to the fermentation tank 4 to lower its temperature when the temperature of the wort is higher than the fermentation temperature.

[0016] The brewing tank 2 is provided with an openable and closable lid 8. The lid 8 not only facilitates cleaning of the tank, but can also be used to add raw materials for an alcoholic beverage, such as crushed malt, to the brewing tank 2. The brewing tank 2 more preferably has an opening that can be sealed with a lid 15. This opening serves as an outlet for removing malt lees, mainly when cleaning the tank. The brewing tank 2 can be made of, for example, metal, wood, glass, or resin, and is preferably made of stainless steel or an aluminum alloy in terms of durability and ease of cleaning of the brewing tank 2.

[0017] The boiling tank 3 is equipped with a heating means 61 for thermally sterilizing the wort transferred from the brewing tank 2. An immersion heater can be used as the heating means 61. Alternatively, a heater that spirally surrounds the exterior or interior of the side wall of the boiling tank 3 can be used as the heating means 61. The heating means 61 can be an electric heater or a structure that refluxes hot water (an example of a heat medium) inside a hollow pipe. In the case of whiskey production, a distillation process that also enables sterilization is performed after the fermentation process, so boiling in the boiling tank 3 is not necessarily required. On the other hand, in the case of beer production, boiling in the boiling tank 3 is usually required because there is a possibility that a heating process will not be performed thereafter. However, boiling can also be performed in the production of whiskey from the perspective of reducing or preventing the intrusion of bacteria other than yeast into the fermentation tank 4.

[0018] The boiling tank 3 preferably includes a stirring device (not shown) for stirring the wort. By heating the wort while stirring, the entire wort can be uniformly boiled. Stirring is preferably performed by flowing the wort in one direction along the inner wall of the boiling tank 3. This allows the boiling tank 3 to function as a whirlpool tank. In the whirlpool tank, the wort rotates within the tank, forming a vortex (whirlpool). Impurities unnecessary for fermentation gather at the center of the vortex.

[0019] In order to generate a vortex in the wort, preferably, when the wort is poured from the brewing tank 2 into the boiling tank 3, the inflow of the wort may be directed in one direction along the inner wall of the boiling tank 3. Such a flow of the wort inside the boiling tank 3 generates a vortex in the wort. The boiling tank 3 may also be provided with a rotatable screw at its bottom.

[0020] The wort can be transferred from the boiling tank 3 to the fermentation tank 4 after the impurities have gathered at the center of the vortex. This allows impurities unnecessary for fermentation to be removed. The wort can also be transferred after stirring and allowing the wort to stand for a while, allowing the impurities to settle to the bottom of the boiling tank 3.

[0021] In this way, the alcoholic beverage production apparatus according to the present invention has two functions for removing impurities: filtering the wort in the preparation tank 2 and removing impurities by swirling the wort in the boiling tank 3. These functions can be used in combination as appropriate in the production of various alcoholic beverages.

[0022] For example, the production of beer, a brewed alcoholic beverage, does not include a distillation process. Therefore, the wort fermented in the fermentation tank 4 is supplied to consumers without undergoing a distillation process. Therefore, the clarity of the resulting beer can be improved by further removing impurities contained in the wort filtered in the preparation tank 2 in the boiling tank 3 before the wort is poured into the fermentation tank 4. On the other hand, whiskey, a distilled alcoholic beverage, does include a distillation process. Therefore, impurities have little effect on the clarity of the whiskey. Furthermore, components contained in the impurities may be necessary to add a unique flavor to the whiskey. Therefore, by being able to select whether to remove two impurities simultaneously, remove one of them, or remove neither, a wide variety of whiskeys can be produced.

[0023] The boiling tank 3 is equipped with an openable and closable lid 9. The lid 9 can be used to add auxiliary ingredients such as hops during boiling, and also to facilitate cleaning of the tank. The boiling tank 3 more preferably has an opening that can be sealed with a lid 16. The opening serves as an outlet for removing hop dregs, mainly when cleaning the tank. The boiling tank 3 is made of a material such as metal, wood, glass, or resin, and is preferably made of stainless steel or an aluminum alloy from the viewpoints of durability, heat resistance, and ease of cleaning of the boiling tank 3.

[0024] The fermentation tank 4 is provided with an openable and closable lid 10. The lid 10 can be used for purposes such as facilitating cleaning of the tank. The fermentation tank 4 more preferably has an opening that can be sealed with a lid 17. The opening mainly serves as an outlet for removing residual materials when cleaning the tank. The fermentation tank 4 is made of, for example, metal, wood, glass, or resin, and is preferably made of SUS or aluminum alloy from the viewpoints of durability and ease of cleaning of the fermentation tank 4.

[0025] As described above, the alcoholic beverage production apparatus 1 includes at least the brewing tank 2 for producing wort, saccharifying it, and filtering it, the boiling tank 3 for boiling the wort transferred from the brewing tank 2, and the fermentation tank 4 for adding yeast to the wort transferred from the boiling tank 3 and fermenting it, and the brewing tank 2, the boiling tank 3, and the fermentation tank 4 are shared between the production of beer and the production of whiskey. This makes it possible to reduce the space required for producing beer and whiskey.

[0026] 2. Fermentation Tank Constituting the Alcoholic Beverage Production Apparatus FIG. 2 shows a more preferable configuration of the fermentation tank provided in the alcoholic beverage production apparatus of FIG.

[0027] The fermentation tank 4 comprises a container having a generally inverted conical bottom tapering downward and a circular sidewall connected above the bottom, and a lid 10 that closes the upper opening of the container. The lid 10 is preferably openable and closable. The fermentation tank 4 has a discharge outlet 21 at its bottom. The discharge outlet 21 preferably has a discharge pipe 22 extending to the outside. The diameter and material of the discharge pipe 22 can be selected appropriately depending on the amount and concentration of the residue-containing liquid to be discharged.

[0028] The fermentation tank 4 has one extraction port 20b for whiskey and one extraction port 20a for beer, which is located at a higher position than the extraction port 20b. The reason why the height relationship between the extraction port 20a and the extraction port 20b as described above is preferable is as follows: When producing beer, hops are usually added to the boiling tank 3, so there is a tendency for more residue to accumulate at the bottom of the fermentation tank 4 compared to the production of whiskey, which does not require the addition of hops. In order to extract as much alcoholic beverage as possible to the outside while leaving the residue in the fermentation tank 4, it is preferable to position the extraction port 20b at a lower position than the extraction port 20a, rather than at the same height as the extraction port 20a.

[0029] The fermentation tank 4 may be fitted with an extraction pipe 23b and an extraction pipe 23a that penetrate from the outside to the inside. In this case, the extraction port 20a refers to the tip of the extraction pipe 23a inserted into the fermentation tank 4. Similarly, the extraction port 20b refers to the tip of the extraction pipe 23b inserted into the fermentation tank 4. The tip of the extraction pipe 23a located inside the tank is located higher than the tip of the extraction pipe 23b located inside the tank. The tip of the extraction pipe 23a outside the tank may be at the same position as, lower than, or higher than the tip of the extraction pipe 23b outside the tank. Neither of the extraction pipes 23a, 23b needs to be a straight pipe, and may be, for example, a bent or curved pipe. The bent or curved pipe may be oriented in any direction, including downward as shown in FIG. 2, depending on the desired height or position from which the alcoholic beverage is to be drawn in the fermentation tank 4. The diameter and material of the extraction pipes 23a, 23b can be appropriately selected depending on the amount of alcoholic beverage to be extracted, etc. The position from which the alcoholic beverage is drawn is preferably approximately the center of the fermentation tank 4 in a plan view, but is not limited to this.

[0030] Alternatively, instead of providing the extraction pipes 23a, 23b, pipes 24a, 24b may be provided extending from the extraction ports 20a, 20b formed in the wall surface of the fermentation tank 4 toward the outside of the tank. In this case, the position of the extraction port 20a is higher than the position of the extraction port 20b.

[0031] The number of each of the extraction ports 20b and 20a is not limited to one, and may be two, three, or more, as long as it is one or more. In this case, any two extraction ports may be selected appropriately for beer and whiskey, respectively, depending on the amount of residue. Furthermore, if it is desired to selectively recover solids dispersed at different heights in the wort, two or more extraction ports may be used simultaneously when producing beer or whiskey. At least one of the extraction ports 20b and 20a may be formed in plurality along the circumference of the fermentation tank 4.

[0032] As described above, the alcoholic beverage production apparatus 1 is provided with one or more whiskey extraction ports 20b and one or more beer extraction ports 20a located higher than the whiskey extraction ports 20b in the fermentation tank 4. Therefore, whether beer or whiskey is being produced, as much alcoholic beverage as possible can be extracted to the outside while leaving the residue in the fermentation tank 4.

[0033] In whiskey production, the fermented liquid (liquid before whiskey production) obtained from the fermentation tank 4 is then transferred to a distillation apparatus for a process (called the distillation process) to increase the alcohol content. The liquid after the distillation process is then poured into barrels for aging. During this aging process, it is preferable to divide the liquid into barrels with a smaller capacity than the typical 200 L capacity, specifically, 10 L or 20 L barrels, and then age the liquid. This type of divided aging increases the contact area between the wood constituting the barrel and the contents within the barrel, and the unit volume of the contents. As a result, aging can be completed in a shorter time, 1 / 3 to 1 / 2 of the usual aging period (3 years or more).

[0034] 3. Yeast Supply System Included in Alcoholic Beverage Production Apparatus (1) Basic Configuration of Yeast Supply System FIG. 3 shows the configuration of a yeast supply system that is preferably included in the alcoholic beverage production apparatus of FIG.

[0035] The yeast supply system 30a is equipped with a yeast supply device 31, a first input device 32, a mash temperature sensor 33, and a first control unit 34, and is a device capable of controlling the supply of yeast.

[0036] The yeast supplying device 31 is a device for supplying yeast to the fermentation tank 4, and preferably includes a yeast storage container 31a, a motor 31b for adding yeast, and a yeast injection pipe 31c. The yeast supplying device 31 drives or stops the motor 31b in accordance with a command from the first control unit 34, and can supply the yeast in the yeast storage container 31a to the fermentation tank 4 through the yeast injection pipe 31c or stop the supply of yeast.

[0037] The first input device 32 is a device for selecting whether the target of fermentation in the fermentation tank 4 is beer or whiskey, and is preferably an input device represented by a keyboard, a touch panel, or a voice input device. The alcoholic beverage producer can select whether the target of fermentation is whiskey or beer through the first input device 32.

[0038] The mash temperature sensor 33 is a sensor that can measure the temperature of the wort (also called mash) 51 in the fermentation tank 4 and transmit the temperature data to the first control unit 34, and may be either a contact or non-contact temperature sensor. In this embodiment, the "mash temperature sensor" is a sensor for measuring the temperature of the wort (mash), which is an example of a liquid in the fermentation tank 4. The contact temperature sensor may be either an electrical or mechanical temperature sensor. Because of the ease of conversion to an electrical signal, an electrical temperature sensor is preferred, and a resistance temperature sensor is more preferred. As a non-contact temperature sensor, either a thermal or quantum type temperature sensor can be used. From the standpoint of cost, a thermal type temperature sensor is preferred. Note that, except in Figure 3, the symbol 51 is not attached to "wort."

[0039] The first control unit 34 controls whether or not yeast is supplied to the fermentation tank 4 and the amount of yeast supplied. The first control unit 34 includes a first memory 40, a fermentation target determination unit 41, a liquid temperature determination unit 42, a supply determination unit 43, and a yeast supply signal transmission unit 44. The first memory 40 is included in a storage device (memory) 64 that stores at least data on the amount of yeast to be added suitable for fermentation of beer and whiskey and the liquid temperature range at which yeast addition should begin. Examples of the memory 64 include a hard disk drive (HDD), a solid-state drive (SSD), an erasable and rewritable memory (EEPROM), and a read / write memory (RAM). The first memory 40 may be a component capable of storing temperature data transmitted from the mash temperature sensor 33.

[0040] The fermentation target determining section 41 , the liquid temperature determining section 42 , the supply determining section 43 and the yeast supply signal transmitting section 44 are parts executed by a first central processing unit (CPU) 65 .

[0041] The fermentation target determination unit 41 is a component for determining the fermentation target based on the result of selection made by the first input device 32. The liquid temperature determination unit 42 is a component for determining whether the liquid temperature measured by the mash temperature sensor 33 falls within a liquid temperature range stored in the first memory unit 40. The liquid temperature range is, for example, 27°C or higher and 29°C or lower. The supply determination unit 43 is a component for determining whether to supply yeast when it is determined that the liquid temperature falls within the liquid temperature range. The yeast supply signal transmission unit 44 is a component for transmitting a signal to supply yeast to the yeast supply device 31 based on the fermentation target determined by the fermentation target determination unit 41 and the decision of the supply determination unit 43.

[0042] In this way, the yeast supplying device 31 receives a signal from the yeast supply signal transmitting unit 44 and can add yeast to the fermentation tank 4 based on the amount of yeast added suitable for fermentation stored in the first memory unit 40. For example, when a 500-L fermentation tank 4 is used for fermentation, the amount of yeast added is 750 g / 500 L if beer is selected and 1,000 g / 500 L if whiskey is selected. When beer is selected, the yeast supplying signal transmitting unit 44 transmits a signal to the yeast supplying device 31 to supply 750 g of yeast per 500 L. On the other hand, when whiskey is selected, the yeast supplying signal transmitting unit 44 transmits a signal to the yeast supplying device 31 to supply 1,000 g of yeast per 500 L. If not all of the capacity of the fermentation tank 4 is used for fermentation, the amount of yeast used can be reduced depending on the amount of wort removed. In this case, the amount of wort contained in the fermentation tank 4 can be visually confirmed by opening the lid 10. The fermentation tank 4 may also be provided with a window at its bottom and part of its side wall for checking the amount of wort. The window may be formed of, for example, glass or acrylic resin. Furthermore, the amount of wort may be determined, for example, from the change in weight of the boiling tank 3 and / or the fermentation tank 4 before and after the wort is transferred from the boiling tank 3 to the fermentation tank 4. Therefore, the boiling tank 3 and / or the fermentation tank 4 may be provided with a weighing scale for measuring the change in weight. Furthermore, a liquid level sensor for measuring the wort level may be provided in the fermentation tank 4, and the amount of wort may be determined from the height of the wort level. Furthermore, a flow meter may be provided in the transfer pipe 11b, and the amount of wort may be determined from the flow rate and the time required for the transfer of the wort from the boiling tank 3 to the fermentation tank 4.

[0043] As described above, the alcoholic beverage production apparatus 1 further comprises a first input device 32 for selecting whether the fermentation target in the fermentation tank 4 is beer or whiskey, a yeast supplying device 31 for supplying yeast to the fermentation tank 4, a first control unit 34 for controlling whether or not yeast is supplied from the yeast supplying device 31 to the fermentation tank 4 and the amount of yeast supplied, and a mash temperature sensor 33 for measuring the temperature of the wort in the fermentation tank 4. The first control unit 34 includes a first memory unit 40 for storing at least data on the amount of yeast to be added suitable for fermentation of beer and whiskey and the liquid temperature range at which yeast addition begins, a fermentation target determination unit 41 for determining the fermentation target selected by the first input device 40, a liquid temperature determination unit 42 for determining whether the liquid temperature measured by the mash temperature sensor 33 is within the liquid temperature range stored in the first memory unit 40, a supply determination unit 43 for determining whether yeast is to be added if the liquid temperature is determined to be within the liquid temperature range, and a yeast supply signal transmission unit 44 for transmitting a signal to the yeast supplying device 31 to supply yeast based on the fermentation target determined by the fermentation target determination unit 41 and the determination by the supply determination unit 43. Upon receiving a signal from the yeast supply signal transmission unit 44, the yeast supplying device 31 adds yeast to the fermentation tank 4 based on the amount of yeast to be added suitable for fermentation stored in the first memory unit 40. This allows the amount of yeast suitable for beer or whiskey to be automatically supplied when the liquid temperature in the fermentation tank 4 is suitable for fermentation. Therefore, the fermentation process can be realized under optimal fermentation conditions without wasting yeast. This reduces the effort required for the user to monitor the fermentation process for each production of beer or whiskey, making it easier to share the alcoholic beverage production apparatus 1 for the production of beer or whiskey.

[0044] (2) Fermentation Tank Equipped with Yeast Supply System FIG. 4 shows a fermentation tank equipped with the yeast supply system of FIG.

[0045] The fermentation tank 4 is equipped with a yeast supply system 30a. A yeast injection pipe 31c is inserted into the fermentation tank 4. The yeast injection pipe 31c may be inserted with the lid 10 open. When a contact-type temperature sensor is used as the moromi temperature sensor 33, the moromi temperature sensor 33 can be installed inside or outside the fermentation tank 4. As shown in the figure, the moromi temperature sensor 33 is preferably installed so as to be in contact with the liquid in the fermentation tank 4, from the viewpoint of improving measurement accuracy. When the moromi temperature sensor 33 is installed outside the fermentation tank 4, the moromi temperature sensor 33 is preferably installed so as to be in contact with the bottom or side wall of the fermentation tank 4, at a position where the wort to be fermented is contained (not shown). When a non-contact-type temperature sensor is used as the moromi temperature sensor 33, the moromi temperature sensor 33 is installed so as not to be in contact with the moromi. When the moromi temperature sensor 33 is installed inside the fermentation tank 4, the moromi temperature sensor 33 can be installed in the space above the moromi. When the moromi temperature sensor 33 is installed outside the fermentation tank 4, the moromi temperature sensor 33 can be installed so as to detect infrared rays emitted from the bottom or side wall of the fermentation tank 4. The moromi temperature sensor 33 is preferably installed in a position where it can directly detect infrared rays emitted by the moromi. The moromi temperature sensor 33 is preferably electrically connected to the first control unit 34 (particularly, the liquid temperature determination unit 42).

[0046] As described above, the fermentation tank 4 further includes a first input device 32, a yeast supplying device 31, a first control unit 34, and a mash temperature sensor 33. The first control unit 34 includes a first memory unit 40, a fermentation target determining unit 41, a liquid temperature determining unit 42, a supply determining unit 43, and a yeast supply signal transmitting unit 44. The yeast supplying device 31 receives a signal from the yeast supply signal transmitting unit 44 and adds yeast to the fermentation tank 4 based on the amount of yeast added suitable for fermentation stored in the first memory unit 40. This allows the appropriate amount of yeast for beer or whiskey to be automatically supplied when the liquid temperature in the fermentation tank 4 is suitable for fermentation. This allows the fermentation process to be carried out under optimal fermentation conditions without wasting yeast. This reduces the user's effort in monitoring the fermentation process for each beer or whiskey production, making it easier to share the fermentation tank 4 for both beer and whiskey production.

[0047] (3) Modified Example of Yeast Supply System FIG. 5 shows the configuration of a modified example of the yeast supply system of FIG.

[0048] The yeast supply system 30b according to the modified example further includes a yeast temperature sensor 35, a yeast temperature determination unit 45, and a progress / stop unit 46 in addition to the components of the yeast supply system 30a in FIG. 3 . The first memory unit 40 also stores data on an upper limit temperature suitable for supplying yeast. The yeast temperature sensor 35 is a sensor for measuring the temperature of the yeast in the yeast supply device 31. The yeast temperature determination unit 45 is a component for comparing the yeast temperature measured by the yeast temperature sensor 35 with the upper limit temperature stored in the first memory unit 40 to determine whether the yeast temperature is equal to or lower than the upper limit temperature. The progress / stop unit 46 is a component for proceeding with the various processes subsequent to the determination by the supply determination unit 43 if the yeast temperature is equal to or lower than the upper limit temperature, and for stopping the various processes subsequent to the determination by the supply determination unit 43 if the yeast temperature exceeds the upper limit temperature. The upper limit temperature can be, for example, a temperature in the range of 32°C to 35°C, more preferably a temperature in the range of 33°C to 34°C. The yeast temperature discriminator 45 and the progress / stop unit 46 are executed by the first central processing unit (CPU) 65. The yeast temperature discriminator 45 and the progress / stop unit 46 are included in the first control unit 34. The yeast temperature sensor 35 is connected to the first control unit 34 (particularly the yeast temperature discriminator 45). The yeast temperature sensor 35 is a temperature sensor that can measure the temperature of the yeast 50 in the yeast storage container 31a and transmit the temperature to the first control unit 34. The types of temperature sensors that can be used are similar to those for the mash temperature sensor 33, so a description thereof is omitted here. The yeast 50 is solid, and temperature data obtained is prone to error depending on the measurement position. Therefore, when a contact-type temperature sensor is used as the yeast temperature sensor 35, it is preferable to install the yeast temperature sensor 35 so that the tip of the temperature sensor is positioned approximately in the center of the yeast storage container 31a in a plan view, in order to improve measurement accuracy.

[0049] The yeast temperature determination unit 45 and the progress / stop unit 46 are executed by a first central processing unit (CPU) 65 .

[0050] As described above, the alcoholic beverage production apparatus 1 further includes a yeast temperature sensor 35 for measuring the temperature of the yeast in the yeast supply device 31. The first memory unit 40 stores an upper limit temperature suitable for supplying yeast. The first control unit 34 includes the yeast temperature determination unit 45 and the progress / stop unit 46 described above. Therefore, by measuring the yeast temperature, if the temperature is not suitable for fermentation, yeast supply is not performed even if the liquid temperature in the fermentation tank 4 is suitable. This prevents unnecessary supply of yeast, and allows yeast to be supplied and the fermentation process to be carried out if the yeast temperature and the liquid temperature in the fermentation tank 4 are suitable for fermentation.

[0051] (4) Fermentation Tank Equipped with a Yeast Supply System According to a Modification FIG. 6 shows a fermentation tank equipped with a yeast supply system according to a modification of FIG.

[0052] The fermentation tank 4 is equipped with a yeast supply system 30b. A yeast injection pipe 31c is inserted into the fermentation tank 4. A moromi temperature sensor 33 is installed so as to be in contact with the liquid in the fermentation tank 4. The moromi temperature sensor 33 is electrically connected to the first control unit 34 (particularly, the liquid temperature determination section 42).

[0053] As described above, the fermentation tank 4 further includes a yeast temperature sensor 35 for measuring the temperature of the yeast in the yeast supply device 31. The first memory unit 40 stores an upper limit temperature suitable for supplying yeast. The first control unit 34 includes the yeast temperature determination unit 45 and the progress / stop unit 46 described above. Therefore, by measuring the yeast temperature, if the temperature is not suitable for fermentation, yeast supply can be prevented even if the liquid temperature in the fermentation tank 4 is suitable. This prevents unnecessary supply of yeast, and allows the fermentation process to be carried out by automatically supplying yeast when the yeast temperature and the liquid temperature in the fermentation tank 4 are suitable for fermentation.

[0054] 4. Boiling System Installed in Alcoholic Beverage Production Apparatus (1) Configuration of Boiling System FIG. 7 shows the configuration of a boiling system that is preferably installed in the alcoholic beverage production apparatus of FIG.

[0055] The boiling system 60 is a device that includes a heating means 61 , such as a heater, a second input device 62 , and a second control unit 63 , and controls boiling in the boiling tank 3 .

[0056] The heating means 61 is a component for heating the wort in the boiling tank 3.

[0057] The second input device 62 is a component for selecting whether the target product to be processed in the boiling tank 3 is beer or whiskey, and is preferably an input device represented by a keyboard, a touch panel, or a voice input device. The alcoholic beverage producer can select whether the target product to be processed is whiskey or beer through the second input device 62.

[0058] The second control unit 63 is a unit for controlling the operation of the heating means 61. The second control unit 63 includes a second storage unit 70, a processing target determination unit 71, and a heating signal transmission unit 72. The second storage unit 70 is included in a storage device (memory) 64 for storing at least the operating conditions of the heating means 61 for performing processing appropriate for beer and whiskey, respectively. The memory 64 may be, for example, a hard disk drive (HDD), a solid state drive (SSD), an erasable and rewritable memory (EEPROM), a random access memory (RAM), or the like.

[0059] The processing object determining unit 71 and the heating signal transmitting unit 72 are parts executed by the second central processing unit (CPU) 66 .

[0060] The processing target determination unit 71 is a component for determining the processing target selected by the second input device 62. The heating signal transmission unit 72 is a component for operating the heating means 61 based on the selection from the second input device 62 and the operating conditions of the heating means 61 stored in the second storage unit 70.

[0061] As described above, the alcoholic beverage production apparatus 1 further includes a second input device 62 for selecting whether the processing target in the boiling tank 3 is beer or whiskey, a heating means 61 for heating the wort in the boiling tank 3, and a second control unit 63 for controlling the operation of the heating means 61. The second control unit 63 includes a second memory unit 70 for storing at least the operating conditions of the heating means 61 for processing suitable for beer and whiskey, a processing target determination unit 71 for determining the processing target selected by the second input device 62, and a heating signal transmission unit 72 for operating the heating means 61 based on the selection from the second input device 62 and the operating conditions of the heating means 61 stored in the second memory unit 70. This allows processing in the boiling tank 3 to be performed under heating conditions suitable for both beer and whiskey production. For example, in the case of beer production, boiling is performed by heating to a temperature of 90°C to 100°C, while in the case of whiskey production, heating to a temperature of 50°C to 70°C or no heating is possible.

[0062] (2) Boiling Tank Equipped with Boiling System FIG. 8 shows a boiling tank equipped with the boiling system of FIG.

[0063] The boiling tank 3 is equipped with a boiling system 60. The heating means 61 is disposed inside the boiling tank 3 or disposed so as to contact the outer wall of the boiling tank 3. As a result, the wort in the boiling tank 3 is automatically treated under heating conditions suitable for both beer production and whiskey production. This reduces the user's effort in changing the boiling conditions for each production of beer or whiskey, making it easy to share the alcoholic beverage production apparatus 1 for both beer and whiskey production.

[0064] 5. Alcoholic beverage production method (1) Sharing of tanks between beer production and whiskey production The alcoholic beverage production method according to this embodiment uses an alcoholic beverage production apparatus 1 that includes at least a brewing tank 2 for producing wort, saccharifying, and filtering it, a boiling tank 3 for boiling the wort transferred from the brewing tank 2, and a fermentation tank 4 for adding yeast to the wort transferred from the boiling tank 3 and fermenting it. The alcoholic beverage production method is carried out by sharing the brewing tank 2, the boiling tank 3, and the fermentation tank 4 for both beer production and whiskey production. In this application, "sharing" means that the tanks 2, 3, and 4 used in beer production are also used in whiskey production.

[0065] (2) Using Multiple Fermentation Tanks Separately for Beer Production and Whisky Production The alcoholic beverage production method according to this embodiment preferably uses an alcoholic beverage production apparatus 1 equipped with multiple fermentation tanks 4. In this alcoholic beverage production method, beer fermentation is carried out in some of the multiple fermentation tanks 4, while whiskey fermentation is carried out in other fermentation tanks 4 at the same time.

[0066] The alcoholic beverage production method will be described below using an example in which beer and whiskey are produced using an alcoholic beverage production apparatus 1 equipped with five fermentation tanks 4.

[0067] The wort is transferred from the boiling tank 3 to one empty fermentation tank 4. This is repeated three times to complete the transfer of wort to a total of three fermentation tanks 4. The wort transferred to the three fermentation tanks 4 is wort for beer production. Next, the wort is transferred from the boiling tank 3 to one empty fermentation tank 4. This is repeated twice to complete the transfer of wort to a total of two fermentation tanks 4. The wort transferred to the two fermentation tanks 4 is wort for whiskey production. In other words, three of the five fermentation tanks 4 contain wort for beer production, and the remaining two fermentation tanks 4 contain wort for whiskey production.

[0068] Fermentation takes place in the five fermentation tanks 4 for approximately four days (approximately 96 hours). Next, the fermented material in the two whiskey fermentation tanks 4 is transferred to a distillation apparatus called a pot still and subjected to distillation. Meanwhile, the fermented material in the three beer fermentation tanks 4 continues to age in the fermentation tanks 4 for 14 to 20 days (336 to 480 hours). Thus, the fermented material for beer remains in the fermentation tanks 4 for a longer period than the fermented material for whiskey. Taking advantage of this difference in production time, multiple fermentation tanks 4 can be divided into those for beer and those for whiskey and used for fermentation (fermentation + aging in the case of beer) at the same time. Generally, the consumption of beer and whiskey in a bar fluctuates seasonally. At certain times, one of the five fermentation tanks 4 may be used for whiskey production, and the remaining four fermentation tanks 4 may be used for beer production. On the other hand, at other times, three of the five fermentation tanks 4 may be used for whiskey production, and the remaining two fermentation tanks 4 may be used for beer production. The alcoholic beverage production apparatus 1 having a plurality of fermentation tanks 4 makes it possible to change the number of fermentation tanks 4 occupied for each alcoholic beverage according to the required amount of each alcoholic beverage.

[0069] The alcohol content of beer and whiskey is significantly different, approximately 5% and over 43%, respectively. Therefore, their expiration dates are essentially different. That is, beer has a set expiration date, while whiskey tends to become more valuable the longer it is aged. Furthermore, the whiskey production process involves a long period of barrel aging. Therefore, the time required to produce whiskey is typically longer than that required to produce beer. To efficiently produce beer and whiskey, it is necessary to consider short-term and long-term demand trends. The alcoholic beverage production method of this embodiment addresses this need. Specifically, this production method allows for the selection of which of two or more fermentation tanks to use for beer production and which to use for whiskey production, or whether beer and whiskey should be produced simultaneously. A system that facilitates these selections will be described later.

[0070] (3) Alcoholic beverage production method using a fermentation tank shared by multiple alcoholic beverages The alcoholic beverage production method according to this embodiment preferably uses an alcoholic beverage production apparatus 1 having a fermentation tank 4 (also referred to as a shared fermentation tank 4) equipped with one or more whiskey extraction ports 20b and one or more beer extraction ports 20a positioned higher than the whiskey extraction ports 20b (see FIG. 2). When producing beer, after fermentation of beer in the fermentation tank 4, the beer can be extracted from the beer extraction port 20a while reducing or preventing the discharge of residue that accumulates below the beer extraction port 20a. On the other hand, when producing whiskey, after fermentation of whiskey in the fermentation tank 4, the whiskey fermentation treatment liquid can be extracted from the whiskey extraction port 20b while reducing or preventing the discharge of residue that accumulates below the whiskey extraction port 20b.

[0071] (4) Alcoholic beverage production method using multiple shared fermentation tanks Figure 9 is a diagram illustrating a situation in which the fermentation processes for beer and whiskey are carried out simultaneously. In Figure 9, (A) shows a fermentation tank 4 for beer, and (B) shows a fermentation tank 4 for whiskey. When using an alcoholic beverage production apparatus 1 equipped with three or more fermentation tanks 4, a third fermentation tank 4 (depicted by a dotted line in Figure 9) is also used.

[0072] As shown in FIG. 9 , the fermentation tank 4 is a fermentation tank 4 for both beer and whiskey, equipped with a beer extraction port 20a and a whiskey extraction port 20b. By using such a fermentation tank 4, the fermentation tank 4 can be used for both beer and whiskey, rather than being a dedicated tank for either beer or whiskey. Therefore, when the fermentation tank 4 is used for beer, the fermentation treatment liquid (beer in this case) 51a can be discharged to the outside through the beer extraction port 20a, which is located at a higher position, while reducing or preventing the discharge of residue 52a. On the other hand, when the fermentation tank 4 is used for whiskey, the fermentation treatment liquid (pre-whiskey liquid in this case) 51b can be discharged to the outside through the whiskey extraction port 20b, which is located at a lower position, while reducing or preventing the discharge of residue 52b. Note that the word "residue" is not marked anywhere except in FIG. 9 .

[0073] (5) Alcoholic beverage production method using yeast supply system FIG. 10 shows a flow chart of the main steps of an alcoholic beverage production method using a yeast supply system.

[0074] This alcoholic beverage production method is carried out using an alcoholic beverage production apparatus 1 that includes a first input device 32 for selecting whether the fermentation target in the fermentation tank 4 is beer or whiskey, a yeast supplying device 31 for supplying yeast to the fermentation tank 4, a first control unit 34 for controlling whether and how much yeast is supplied from the yeast supplying device 31 to the fermentation tank 4, and a mash temperature sensor 33 for measuring the temperature of the wort in the fermentation tank 4. The first control unit 34 includes a memory 64 that includes a first storage section 40, and a first central processing unit (CPU) 65. The first storage section 40 is included in a component (memory) 64 that stores at least data regarding the amount of yeast to be added that is suitable for fermentation of beer and whiskey, and the liquid temperature range at which yeast addition is to begin.

[0075] The alcoholic beverage production method of Figure 10 includes a fermentation target determination step (S100), a liquid temperature determination step (S110, S120), a supply determination step (S130, S140), and a yeast supply signal transmission step (S170, S180). Each of these steps is performed by a first central processing unit (CPU) that executes each process of the first control unit 34. Each step is described below.

[0076] Fermentation target determination step (S100) This step is a step for determining the fermentation target selected by the first input device 32. In this embodiment, it is determined whether the user has selected beer production. As a result, if the fermentation target is beer, the process proceeds to S110. If the fermentation target is whiskey, the process proceeds to S120.

[0077] Liquid Temperature Determination Step (S110, S120) This step determines whether the liquid temperature measured by the mash temperature sensor 33 falls within a liquid temperature range stored in the first storage unit 40, which constitutes part of the memory. In this embodiment, if beer is selected, it is determined whether the liquid temperature falls within a liquid temperature range determined for beer (S110), and if whiskey is selected, it is determined whether the liquid temperature falls within a liquid temperature range determined for whiskey (S120). If the result of the determination in S110 is that the liquid temperature falls within the predetermined liquid temperature range, the process proceeds to S130. On the other hand, if the liquid temperature does not fall within the predetermined liquid temperature range, the process returns to the determination in S110. Furthermore, if the result of the determination in S120 is that the liquid temperature falls within the predetermined liquid temperature range, the process proceeds to S140. On the other hand, if the liquid temperature does not fall within the predetermined liquid temperature range, the process returns to the determination in S120.

[0078] Supply Decision Step (S130, S140) This step is a step for deciding whether to supply yeast if it is determined in S110 or S120 that the liquid temperature is within the liquid temperature range.

[0079] Yeast supply signal transmission step (S170, S180) This step is a step of transmitting a signal to the yeast supply device 31 to supply yeast based on the fermentation target identified in the fermentation target identification step and the decision made in the supply decision step. As mentioned above, the amount of yeast to be supplied is an amount suitable for beer or whiskey, and is stored in memory (first storage unit 40 or another storage unit). The CPU can access the memory and read out the data on the supply amount.

[0080] The yeast supplying device 31 receives the signal from the yeast supply signal transmitting step and adds yeast to the fermentation tank 4 based on the amount of yeast to be added that is suitable for fermentation and stored in the first memory unit 40 .

[0081] (6) Alcoholic beverage production method using a yeast supply system according to a modified example FIG. 11 shows a flow of main steps of an alcoholic beverage production method using a yeast supply system according to a modified example.

[0082] The alcoholic beverage production method of Figure 11 includes the fermentation target determining step (S100), liquid temperature determining step (S110, S120), supply determining step (S130, S140), and yeast supply signal transmitting step (S170, S180) of Figure 10 , as well as yeast temperature determining step (S150, S160), progress step (S155, S165), and stop step (S156, S166). Each of these steps is performed by a first central processing unit (CPU) included in hardware that has the functions of the first control unit 34. Each of the yeast temperature determining step (S150, S160), progress step (S155, S165), and stop step (S156, S166) is described below.

[0083] 11 that are common to the steps in Fig. 10 can be substituted with the content explained with reference to Fig. 10, and therefore duplicate explanations will be omitted here. The alcoholic beverage production apparatus 1 further includes a yeast temperature sensor 35 for measuring the temperature of the yeast in the yeast supply device 31. The first memory unit 40 stores an upper limit temperature suitable for supplying yeast.

[0084] Yeast temperature determination step (S150, S160) This step is a step for comparing the yeast temperature measured by the yeast temperature sensor 35 with the upper limit temperature in the first memory unit 40 to determine whether the yeast temperature is equal to or lower than the upper limit temperature. The determination in S150 is performed after S130. As a result, if the yeast temperature is equal to or lower than the upper limit temperature, the process proceeds to S155. On the other hand, if the yeast temperature exceeds the upper limit temperature, the process proceeds to S156. Furthermore, the determination in S160 is performed after S140. As a result, if the yeast temperature is equal to or lower than the upper limit temperature, the process proceeds to S165. On the other hand, if the yeast temperature exceeds the upper limit temperature, the process proceeds to S166.

[0085] Progression Step (S155, S165) This step is a step in which, if the temperature of the yeast is equal to or lower than the upper limit temperature, the steps following the supply determination step are progressed.

[0086] Stopping Step (S156, S166) This step is a step for stopping each step after the supply determination step when the temperature of the yeast exceeds the upper limit temperature.

[0087] In this embodiment, the process ends after the stopping step. However, the alcoholic beverage production method of Figure 11 may be configured to return to the step immediately before S150 or S160, immediately before S130 or S140, immediately before S110 or S120, or immediately before S100 after the stopping step.

[0088] (7) Method for Producing Alcoholic Beverage Using a Boiling System FIG. 12 shows a flow chart of the main steps of a method for producing an alcoholic beverage using a boiling system.

[0089] The alcoholic beverage production method of Fig. 12 is carried out using an alcoholic beverage production apparatus 1 that includes a second input device 62 for selecting whether the object to be treated in the boiling tank 3 is beer or whiskey, a heating means 61 for heating the wort in the boiling tank 3, and a second control unit 63 for controlling the operation of the heating means 61. The second input device 62, the heating means 61, and the second control unit 63 are preferably provided in the boiling tank 3. The second control unit 63 includes a second memory unit 70 and a second central processing unit. The second memory unit 70 is a component (memory) for storing at least the operating conditions of the heating means 61 for performing treatment appropriate for beer and whiskey, respectively. The second central processing unit is a CPU.

[0090] The alcoholic beverage production method of Figure 12 includes a processing object determining step (S200) and a heating signal transmitting step (S210). Each of these steps is performed by a first central processing unit (CPU) that executes each process of the first control unit 34. Each step will be described below.

[0091] Processing object determination step (S200) This step is a step for determining the processing object selected by the second input device 62, i.e., whether it is beer or whiskey. In this embodiment, it is determined whether or not beer brewing is selected. As a result, if beer brewing is selected, the process proceeds to S210. On the other hand, if whiskey brewing is selected, the CPU ends the process without operating the heating means 61.

[0092] Heating signal transmission step (S210) This step is a step of operating the heating means 61 based on the selection from the second input device 62 and the data of the operating conditions of the heating means 61 stored in the second storage unit 70.

[0093] 6. Operation of Alcoholic Beverage Production Apparatus in a Store FIG. 13 shows an example of an alcoholic beverage production apparatus having a yeast supply system and a boiling system when operated in a store.

[0094] A user provides the carefully prepared alcoholic beverage to customers (consumers of the alcoholic beverage) at a restaurant. The customers enjoy their food and drink while viewing the alcoholic beverage production device in the restaurant. As described in detail below, a personal computer (PC) is preferably used to operate the alcoholic beverage production device in a restaurant. The PC collects data on demand trends transmitted from the restaurant and stores it as customer requests. This request (demand trend) may be stored together with information such as the type of alcoholic beverage provided by the user, its alcohol content, the type of food served with it, and taste information such as the taste and flavor of the alcoholic beverage evaluated by the user. This allows the user to learn trends in the type of alcoholic beverage, alcohol content, compatibility with the food served, and taste and flavor of the alcoholic beverage preferred by customers at a given time (season) and location. This information can also be compiled into a database.

[0095] Furthermore, the PC collects and stores data transmitted from a programmable logic controller (PLC) (described in detail below), such as the raw materials used in the brewing, the type of yeast, the amount and timing of yeast addition, and boiling conditions, making it easy for users to use this quantitative data when controlling the taste of alcoholic beverages.

[0096] Furthermore, the PC may send commands to the boiling system and yeast supply system to boil and / or add yeast under conditions that match the customer's preferences. This command may be sent automatically or manually by a user. This allows restaurants (including chain restaurants) to quickly respond to customer requests and produce and sell a variety of alcoholic beverages.

[0097] Furthermore, by using the manufacturing apparatus, fermentation tank, and manufacturing method according to the present invention, it is possible to produce either beer or whiskey using the same raw materials (barley, corn, etc.). Users can choose to make "beer today, whiskey tomorrow." Also, customers (especially tourists) can choose and enjoy various alcoholic beverages produced from the same raw materials in a specific region. This leads to increased satisfaction for customers who want to experience the local flavor. The manufacturing apparatus, fermentation tank, and manufacturing method according to the present invention can be smoothly and easily introduced into restaurants.

[0098] Here, we will describe in more detail the operation of the alcoholic beverage production apparatus in a store. The yeast supply system and boiling system according to this embodiment include a so-called PLC. As shown in the figure, a PC is preferably connected to the PLC. The connected PC can select, execute, or rewrite programs written in the first and second central processing units as needed.

[0099] The PC preferably collects information about the production volume of each alcoholic beverage at the store, such as the number of times beer and whiskey are selected and the amount of wort brewed, from the PLC (yeast supply system and / or boiling system). It also collects information about consumer demand trends, such as sales volume, from the store. Based on this information, it predicts whether production of each alcoholic beverage should be increased or decreased, and displays this to the user. The prediction may be performed by plotting the production volume and demand volume of each alcoholic beverage over time and performing regression analysis. The amount of each alcoholic beverage to be increased or decreased may be determined as the difference between the obtained regression line (or regression curve) and the demand volume in the future. Production should be increased when the expected future production volume falls below the demand volume. On the other hand, production should be decreased when the expected future production volume exceeds the demand volume. Based on these results, the user can determine the number of brewing tanks 2, boiling tanks 3, and fermentation tanks 4 to be installed, the amount of wort to be brewed, and the start date for production. Furthermore, it becomes easy to select, depending on demand, which of the two or more fermentation tanks to use for beer production and which to use for whiskey production, or whether beer and whiskey should be produced simultaneously.

[0100] The PC preferably also links with PCs at other stores (not shown). Linking is achieved by connecting the PC at the store to the PC at the other store via wired or wireless connections, or by connecting to the PC at the other store via the Internet. The linked PCs collect information on alcoholic beverage production and consumer demand trends at both the store and the other stores. If the store experiences a supply shortage and other stores anticipate surplus inventory, the PC receives the necessary amount of alcoholic beverages from the other stores' inventory. Conversely, if the store experiences surplus inventory and other stores anticipate a supply shortage, the PC supplies the necessary amount of alcoholic beverages to multiple stores from the store's inventory. Furthermore, if both the store and other stores anticipate a supply shortage or surplus, all stores increase or stop production of alcoholic beverages. Such linking between PCs can be expanded to a specific region to form a network. This network allows even small-scale eateries (restaurants, cafes, bars, beer shops) to respond to sudden changes in demand while offering distinctive alcoholic beverages for each region.

[0101] The information and communication device to be connected is not limited to a PC, and may be any ICT (Information and Communication Technology) device including a smartphone, etc., as long as it can be connected to a PLC.

[0102] As described above, an eating and drinking establishment (or restaurant, cafe, bar, or beer specialty store) that has an alcoholic beverage production apparatus 1 on-site that can be used to produce both low-alcohol beverages such as beer and high-alcohol beverages such as whiskey has the alcoholic beverage production apparatus 1 that includes one or more preparation tanks 2, one or more boiling tanks 3, and two or more fermentation tanks 4, and can select, depending on demand, which of the two or more fermentation tanks 4 to use for producing beer and which to use for producing distilled spirits such as whiskey. The alcoholic beverage production apparatus 1 is preferably a device that allows the selection between the production of low-alcohol beverages such as beer and high-alcohol beverages such as whiskey, and includes a device that includes information and communications technology (ICT).

[0103] 7. Conversion to Alcoholic Beverages Other Than Beer and Whiskey Figure 14 is a schematic diagram showing the case where brewed alcoholic beverages and distilled alcoholic beverages are produced using the alcoholic beverage production apparatus according to an embodiment of the present invention.

[0104] As described above, the fermented liquid obtained from the alcoholic beverage production apparatus 1 can be used to produce beer or distilled spirits depending on its intended use. In the case of producing beer, the fermented liquid is stored in a storage vessel 81 and then provided to customers as beer. On the other hand, in the case of producing distilled spirits, the fermented liquid is subjected to distillation in a still 82. The obtained distilled liquid is aged in a barrel 83 as necessary and then provided to customers as distilled spirits.

[0105] The alcoholic beverage production apparatus 1 shown in Figure 1 comprises a fermentation tank 4 and two tanks (a brewing tank 2 and a boiling tank 3) installed in front of it. This is because beer and whiskey are both simple and multiple fermentation alcoholic beverages, and their production involves a saccharification process of wort. In addition, the production of beer requires a boiling process.

[0106] On the other hand, in the production of simple fermented alcoholic beverages such as wine, the alcoholic beverage production apparatus 1 is used, for example, as follows. Since the grapes themselves, which are the raw material, contain sugar, wine production does not involve a saccharification process. Furthermore, boiling is not required. Therefore, in wine production, the mashing tank 2 is used for maceration before fermentation. After maceration, the crushed grapes are pressed. Pressing is performed by operating the pump 13a and applying pressure to the grapes in the mashing tank 2. If necessary, impurities are removed from the pressed juice using a whirlpool in the boiling tank 3. At this time, boiling is not performed. The juice is then fermented in the fermentation tank 4. The fermented juice is extracted through an extraction port located at a low position. This is because, as fermentation progresses, solids consisting of the pulp and skin, known as the "cap," rise to the surface of the juice. The fermented liquid extracted from the fermentation tank 4 is stored in a storage container 81 and served to customers as wine. The fermented juice is distilled in a still 82, and the resulting distillate is aged in a barrel 83 before being served to customers as brandy.

[0107] In this way, the alcoholic beverage production apparatus according to the present invention can produce combinations of other fermented and distilled alcoholic beverages, such as wine and brandy, without rebuilding the facilities. Other fermented alcoholic beverages and other distilled alcoholic beverages (e.g., vodka, gin, tequila, and rum) can be produced using part or all of the alcoholic beverage production apparatus according to the present invention.

[0108] 8. Other Embodiments The present invention can also be used to produce happoshu (low-malt beer) instead of beer, and is not limited to the above-described embodiments, and can be practiced with various modifications.

[0109] The alcoholic beverage production apparatus 1 preferably includes a plurality of fermentation tanks 4, but may also include a plurality of tanks of either one type, ie, the preparation tank 2 or the boiling tank 3.

[0110] Each component of the first control unit 34 and the second control unit 63 is depicted as a function box in the drawings. In reality, the processing of each component is performed by cooperation between hardware, such as one or more CPUs and one or more memories, and software, such as a computer program stored in the memory.

[0111] Furthermore, the alcoholic beverage manufacturing apparatus 1 according to the modified example is an apparatus for a restaurant that has an alcoholic beverage manufacturing apparatus inside the store that can be used for both manufacturing beer and distilled spirits, and is equipped with one or more preparation tanks 2, one or more boiling tanks 3, and two or more fermentation tanks 4, and it may be possible to select which of the two or more fermentation tanks 4 to use for manufacturing beer and which to use for manufacturing distilled spirits depending on demand.

[0112] Furthermore, an alcoholic beverage manufacturing apparatus 1 according to another modified example may include one or more preparation tanks 2, one or more boiling tanks 3, and three or more fermentation tanks, and by selecting which of the three or more fermentation tanks 4 to use for producing a specific type of beer, etc., which to use for producing types of beer, etc. other than the specific type, and which to use for producing distilled liquor, it may be possible to simultaneously produce at least two types of beer, etc. and at least one type of distilled liquor.

[0113] Furthermore, the alcoholic beverage production method according to the modified example is a method for producing alcoholic beverages in a restaurant that has an alcoholic beverage production apparatus on-site that can be used for both producing beer, etc. and distilled liquor, and the alcoholic beverage production apparatus has one or more preparation tanks 2, one or more boiling tanks 3, and two or more fermentation tanks 4, and the method may be such that it is possible to select, depending on demand, which of the two or more fermentation tanks 4 to use for producing beer, etc. and which to use for producing distilled liquor.

[0114] Furthermore, another modified example of an alcoholic beverage production method is a method for producing alcoholic beverages in a restaurant that has an alcoholic beverage production apparatus on-site that can be used for both producing beer, etc. and distilled liquor, and the alcoholic beverage production apparatus has one or more preparation tanks 2, one or more boiling tanks 3, and three or more fermentation tanks 4, and by selecting which of the three or more fermentation tanks 4 to use for producing a specific type of beer, etc., which to use for producing types of beer, etc. other than the specific type, and which to use for producing distilled liquor, the production method can produce at least two types of beer, etc. and at least one type of distilled liquor simultaneously.

[0115] The internal volume of each of the preparation tank 2, boiling tank 3, and / or fermentation tank 4 of the alcoholic beverage production apparatus 1 according to any of the above embodiments is preferably 500 L or less. This small internal volume shortens the alcoholic beverage production cycle, allowing a wide variety of alcoholic beverages to be efficiently provided. Furthermore, the fermented liquid from the fermentation tank 4 is distilled using a pot still to produce a whiskey concentrate. This concentrate is preferably aged in small wooden barrels of 80 L, preferably 40 L or less, more preferably 20 L or less, and even more preferably 10 L or less. As a result, the aging period can be shortened, and the concentrate can be divided into different types of wooden barrels, allowing a wide variety of whiskeys to be efficiently provided.

[0116] According to the above embodiment, it is possible to combine the production of beer and other beverages with the production of distilled spirits such as whiskey, and restaurant owners can enjoy benefits such as reduced store space, reduced initial investment and running costs for store construction, reduced initial investment for installing the alcoholic beverage production apparatus 1, and reduced running costs due to efficient operation of the alcoholic beverage production apparatus 1. Furthermore, customers visiting the restaurant can enjoy fresh and unique beer or aged whiskey with their meal while looking at the alcoholic beverage production apparatus 1 inside the restaurant. As a result, improved customer satisfaction and an increased repeat customer rate can be expected.

[0117] Furthermore, by having restaurants function both as "microbreweries" and "microdistilleries," they will be able to offer customers locally produced craft whiskey in addition to a wide variety of unique, locally produced craft beers, etc. This will provide new value and a new culture not only to customers but also to society.

[0118] The components in the above embodiments may be combined as appropriate, except where they cannot be combined. For example, in another embodiment of the alcoholic beverage production apparatus 1, the yeast supply systems 30a, 30b may be provided in the fermentation tank 4, and the boiling system 60 may be provided in the boiling tank 3. Furthermore, the alcoholic beverage production apparatus 1 may be provided with a control panel that combines the control parts of the yeast supply system and the boiling system. In addition, the claims may be combined as desired.

[0119] The present invention can be used not only to produce beer and whiskey, but also to combine multiple types of brewed and distilled alcoholic beverages that can share the same brewing, boiling, and fermentation processes, such as wine and brandy. It can also be used to produce other distilled alcoholic beverages, such as vodka, gin, tequila, and rum.

Claims

1. An alcoholic beverage production apparatus comprising at least a preparation tank into which raw materials for an alcoholic beverage are introduced and prepared, a boiling tank for boiling the liquid transferred from said preparation tank, and a fermentation tank for adding yeast to the liquid transferred from said boiling tank and fermenting it, wherein said preparation tank, boiling tank and fermentation tank are used in common for the production of beer or happoshu and the production of distilled liquor.

2. The alcoholic beverage production apparatus according to claim 1, characterized in that the fermentation tank is provided with one or more extraction ports for distilled liquor, and one or more extraction ports for beer or happoshu, which are positioned higher than the extraction ports for distilled liquor.

3. A fermentation system further comprising: a first input device for selecting whether the fermentation target in the fermentation tank is beer, happoshu, or distilled liquor; a yeast supplying device for supplying yeast to the fermentation tank; a first control unit for controlling whether or not yeast is supplied from the yeast supplying device to the fermentation tank and the amount of yeast supplied; and a moromi temperature sensor for measuring the temperature of the liquid in the fermentation tank, wherein the first control unit comprises: a first memory section for storing at least data on the amount of yeast to be added that is suitable for fermentation of beer, happoshu, or distilled liquor, and the liquid temperature range at which yeast addition should be started; a fermentation target determining section for determining the fermentation target selected by the first input device; a liquid temperature determining section for determining whether the liquid temperature measured by the moromi temperature sensor is within the liquid temperature range stored in the first memory section; a supply determination section for determining to supply yeast when it is determined that the liquid temperature is within the liquid temperature range; and a yeast supply signal transmitting section for transmitting a signal to the yeast supplying device to supply yeast based on the fermentation target determined by the fermentation target determining section and the decision of the supply determination section, 3. The alcoholic beverage production apparatus according to claim 1, wherein the yeast supplying device receives a signal from the yeast supply signal transmitting unit and adds yeast to the fermentation tank based on the amount of yeast to be added that is suitable for the fermentation and stored in the first memory unit.

4. An alcoholic beverage production apparatus as described in claim 3, further comprising a yeast temperature sensor for measuring the temperature of the yeast in the yeast supply device, wherein the first memory unit stores an upper limit temperature of yeast suitable for supplying yeast, and wherein the first control unit comprises: a yeast temperature determination unit for comparing the temperature of the yeast measured by the yeast temperature sensor with the upper limit temperature in the first memory unit to determine whether the temperature of the yeast is below the upper limit temperature; and a progress / stop unit for proceeding with each process subsequent to the decision made by the supply determination unit if the yeast temperature is below the upper limit temperature, and stopping each process subsequent to the decision made by the supply determination unit if the yeast temperature exceeds the upper limit temperature.

5. An alcoholic beverage production apparatus as claimed in any one of claims 1 to 4, further comprising: a second input device for selecting whether the object to be processed in the boiling tank is beer, happoshu, or distilled liquor; heating means for heating the liquid in the boiling tank; and a second control unit for controlling the operation of the heating means, wherein the second control unit comprises: a second memory section for storing at least the operating conditions of the heating means for performing processing appropriate for beer, happoshu, and distilled liquor, respectively; a processing object discrimination section for discriminating the object to be processed selected in the second input device; and a heating signal transmission section for operating the heating means based on the selection in the second input device and the operating conditions of the heating means in the second memory section.

6. An alcoholic beverage production device for a restaurant equipped with an alcoholic beverage production device on-site that can be used to produce beer or happoshu and distilled liquor, the alcoholic beverage production device comprising: one or more preparation tanks for adding ingredients for the alcoholic beverage and preparing the alcoholic beverage; one or more boiling tanks for boiling the liquid transferred from the preparation tanks; and two or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting it; and the alcoholic beverage production device according to any one of claims 1 to 5, characterized in that it is possible to select which of the two or more fermentation tanks will be used to produce beer or happoshu and which will be used to produce distilled liquor depending on demand.

7. An alcoholic beverage production device for a restaurant equipped with an alcoholic beverage production device on-site that can be used to produce beer or happoshu and distilled liquor, the alcoholic beverage production device comprising: one or more preparation tanks for adding and preparing ingredients for the alcoholic beverage; one or more boiling tanks for boiling the liquid transferred from the preparation tanks; and three or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting it; and the alcoholic beverage production device according to claim 6, characterized in that it is possible to simultaneously produce at least two types of beer or happoshu and at least one type of distilled liquor by selecting which of the three or more fermentation tanks will be used to produce a specific type of beer or happoshu, which will be used to produce a type of beer or happoshu other than the specific type, and which will be used to produce distilled liquor.

8. A fermentation tank for adding yeast to a liquid transferred from a boiling tank to carry out fermentation, characterized in that the fermentation tank has one or more extraction ports for distilled liquor, and one or more extraction ports for beer or happoshu, which are positioned higher than the extraction ports for distilled liquor.

9. A fermentation system further comprising: a first input device for selecting whether the fermentation target in the fermentation tank is beer, happoshu, or distilled liquor; a yeast supplying device for supplying yeast to the fermentation tank; a first control unit for controlling whether or not yeast is supplied from the yeast supplying device to the fermentation tank and the amount of yeast supplied; and a moromi temperature sensor for measuring the temperature of the liquid in the fermentation tank, wherein the first control unit comprises: a first memory section for storing at least data on the amount of yeast to be added that is suitable for fermentation of beer, happoshu, or distilled liquor, and the liquid temperature range at which yeast addition should be started; a fermentation target determining section for determining the fermentation target selected by the first input device; a liquid temperature determining section for determining whether the liquid temperature measured by the moromi temperature sensor is within the liquid temperature range stored in the first memory section; a supply determination section for determining to supply yeast when it is determined that the liquid temperature is within the liquid temperature range; and a yeast supply signal transmitting section for transmitting a signal to supply yeast to the yeast supplying device based on the fermentation target determined by the fermentation target determining section and the decision of the supply determination section, The fermentation tank according to claim 8, wherein the yeast supplying device receives a signal from the yeast supply signal transmitting unit and adds yeast to the fermentation tank based on the amount of yeast to be added that is suitable for the fermentation stored in the first memory unit.

10. A fermentation tank as described in claim 9, further comprising a yeast temperature sensor for measuring the temperature of the yeast in the yeast supply device, wherein the first memory unit stores an upper limit temperature suitable for supplying yeast, and wherein the first control unit comprises: a yeast temperature determination unit that compares the temperature of the yeast measured by the yeast temperature sensor with the upper limit temperature in the first memory unit to determine whether the temperature of the yeast is equal to or lower than the upper limit temperature; and a progress / stop unit that proceeds with each process subsequent to the determination by the supply determination unit if the yeast temperature is equal to or lower than the upper limit temperature, and stops each process subsequent to the determination by the supply determination unit if the yeast temperature exceeds the upper limit temperature.

11. A method for producing an alcoholic beverage using an alcoholic beverage production apparatus comprising at least a preparation tank for adding ingredients for the alcoholic beverage and preparing the alcoholic beverage, a boiling tank for boiling the liquid transferred from the preparation tank, and a fermentation tank for adding yeast to the liquid transferred from the boiling tank and fermenting it, wherein the preparation tank, boiling tank, and fermentation tank are used in common for the production of beer or happoshu and the production of distilled liquor.

12. The method for producing an alcoholic beverage according to claim 11, characterized in that the alcoholic beverage production apparatus is provided with a plurality of fermentation tanks, and fermentation of beer or happoshu is carried out in some of the plurality of fermentation tanks while fermentation of distilled liquor is carried out in the remaining fermentation tanks, excluding some of the fermentation tanks, at the same time.

13. A method for producing an alcoholic beverage as described in claim 11 or 12, characterized in that the fermentation tank is provided with one or more extraction ports for distilled liquor and one or more extraction ports for beer or happoshu that are positioned higher than the extraction ports for distilled liquor, and after fermentation of the beer or happoshu in the fermentation tank, the beer or happoshu is extracted to the outside through the extraction port for beer or happoshu while reducing or preventing the discharge of residue that accumulates below the extraction port for beer or happoshu.

14. A method for producing an alcoholic beverage as described in claim 11 or 12, characterized in that the fermentation tank is provided with one or more extraction ports for distilled spirits and one or more extraction ports for beer or happoshu that are positioned higher than the extraction ports for distilled spirits, and after fermentation of the distilled spirits in the fermentation tank, the fermented solution for the distilled spirits is extracted to the outside from the extraction port for distilled spirits while reducing or preventing the discharge of residue that accumulates below the extraction port for distilled spirits.

15. The alcoholic beverage production apparatus comprises: a first input device for selecting whether the fermentation target in the fermentation tank is beer, happoshu, or distilled liquor; a yeast supplying device for supplying yeast to the fermentation tank; a first control unit for controlling whether or not yeast is supplied from the yeast supplying device to the fermentation tank and the amount of yeast supplied; and a moromi temperature sensor for measuring the temperature of the liquid in the fermentation tank, the first control unit comprising: a first memory section for storing at least data on the amount of yeast to be added that is suitable for fermentation of beer, happoshu, and distilled liquor, and the liquid temperature range at which yeast addition is to be started; and a first central processing unit, the first central processing unit comprising: a fermentation target determining step for determining the fermentation target selected by the first input device; a liquid temperature determining step for determining whether the liquid temperature measured by the moromi temperature sensor is within the liquid temperature range stored in the first memory section; and a supply determination step for determining whether yeast will be supplied when it is determined that the liquid temperature is within the liquid temperature range. a yeast supply signal sending step of sending a signal to the yeast supplying device to supply yeast based on the fermentation target determined in the fermentation target determining step and the decision made in the supply decision step, wherein the yeast supplying device receives the signal from the yeast supply signal sending step and adds yeast to the fermentation tank based on the amount of yeast to be added that is suitable for the fermentation stored in the first memory unit.

16. The method for producing an alcoholic beverage according to claim 15, characterized in that the alcoholic beverage production apparatus further comprises a yeast temperature sensor for measuring the temperature of the yeast in the yeast supply device, the first memory unit stores an upper limit temperature suitable for supplying yeast, and the first central processing unit executes the following steps: a yeast temperature determination step of comparing the temperature of the yeast measured by the yeast temperature sensor with the upper limit temperature in the first memory unit to determine whether the temperature of the yeast is equal to or lower than the upper limit temperature; a proceeding step of proceeding with each step subsequent to the determination in the supply determination step if the temperature of the yeast is equal to or lower than the upper limit temperature; and a stopping step of stopping each step subsequent to the determination in the supply determination step if the temperature of the yeast exceeds the upper limit temperature.

17. The alcoholic beverage production method described in any one of claims 11 to 16, characterized in that the alcoholic beverage production apparatus further comprises: a second input device for selecting whether the object to be processed in the boiling tank is beer, happoushu, or distilled liquor; heating means for heating the liquid in the boiling tank; and a second control unit for controlling the operation of the heating means, wherein the second control unit includes: a second memory section for storing at least the operating conditions of the heating means for performing processing appropriate for beer, happoushu, and distilled liquor, respectively; and a second central processing unit, wherein the second central processing unit executes: a processing object determination step for determining the processing object selected in the second input device; and a heating signal transmission step for operating the heating means based on the selection from the second input device and the operating conditions of the heating means in the second memory section.

18. A method for producing alcoholic beverages in a restaurant equipped with alcoholic beverage production equipment that can be used to produce beer or happoshu and distilled liquor, wherein the alcoholic beverage production equipment comprises one or more preparation tanks into which raw materials for the alcoholic beverage are added and prepared, one or more boiling tanks for boiling the liquid transferred from the preparation tanks, and two or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting it, and wherein it is possible to select which of the two or more fermentation tanks to use for producing beer or happoshu and which to use for producing distilled liquor, depending on demand. A method for producing alcoholic beverages as described in any one of claims 11 to 17, characterized in that 19. A method for producing alcoholic beverages in a restaurant equipped with alcoholic beverage production equipment that can be used to produce beer or happoshu and distilled liquor, wherein the alcoholic beverage production equipment comprises: one or more preparation tanks for adding ingredients for the alcoholic beverage and preparing the alcoholic beverage; one or more boiling tanks for boiling the liquid transferred from the preparation tanks; and three or more fermentation tanks for adding yeast to the liquid transferred from the boiling tanks and fermenting it; and the method for producing alcoholic beverages described in claim 18 makes it possible to simultaneously produce at least two types of beer or happoshu and at least one type of distilled liquor by selecting which of the three or more fermentation tanks will be used to produce a specific type of beer or happoshu, which will be used to produce a type of beer or happoshu other than the specific type, and which will be used to produce distilled liquor.

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