Information provision method, program, and brewing method

Abstract

An information provision method according to the present disclosure includes: a step (S202) for acquiring a plurality of analysis results, which are analysis results of samples collected from an object to be brewed under each of a plurality of brewing conditions for brewing; a step (S202) for acquiring a plurality of vibration conditions, which are vibration conditions applied to the object to be brewed under each of the plurality of brewing conditions; a step (S206) for acquiring related information representing relationships between the plurality of analysis results and the plurality of vibration conditions; and a step (S208) for providing the related information.

Description

Information methods, programs, and brewing methods

[0001] The present invention relates to an information providing method, a program, and a brewing method, and more particularly to providing information about brewing and a brewing method.

[0002] Various studies have been conducted on the relationship between brewing conditions and the properties of the resulting product. For example, Fukuya Tsukasa, "The Rich Relationship Between Sake and Music: Vibration Promotes Fermentation and Taste Comparison," [online], July 8, 2021 (Reiwa 3), Asahi Shimbun Digital, [searched June 26, 2024], Internet <URL: https: / / www.asahi.com / articles / ASP7774L1P71PTLC00D.html> (Non-Patent Document 1), describes the observation that applying musical vibrations to the brewing target during the sake brewing process "sake exposed to vibrations fermented more rapidly and had a richer, more robust flavor than sake that was not exposed to vibrations."

[0003] Tsukasa Fukuya, “The intense relationship between alcohol and music: Vibrations promote fermentation and even taste comparisons,” [online], July 8, 2021 (Reiwa 3), Asahi Shimbun Digital, [Retrieved June 26, 2024], Internet <URL: https: / / www.asahi.com / articles / ASP7774L1P71PTLC00D.html>

[0004] As described in Non-Patent Document 1, it is expected that vibration applied to an object during brewing will have some effect on the properties of the product. However, no objective information on the expected effects has been provided to date. Therefore, producers who wish to produce a product with the desired properties have had to continue trial and error on their own.

[0005] The present invention was devised in light of the above-mentioned circumstances, and its purpose is to provide a technology that enables producers to use objective information regarding vibrations applied to objects during brewing.

[0006] An information provision method according to one aspect of the present disclosure is an information provision method executed by a computer, and includes the steps of: acquiring a plurality of analysis results, which are analysis results of samples taken from a brewing object under each of a plurality of brewing conditions; acquiring a plurality of vibration conditions, which are vibration conditions applied to the brewing object under each of the plurality of brewing conditions; acquiring related information representing a relationship between the plurality of analysis results and the plurality of vibration conditions; and providing the related information.

[0007] A program according to an aspect of the present disclosure causes a computer to perform the information providing method described above when executed by a processor of the computer.

[0008] A brewing method according to one aspect of the present disclosure includes a step of identifying vibration conditions for a brewing object based on relevant information provided by the above-described information providing method, and a step of applying vibration to the brewing object in accordance with the identified vibration conditions.

[0009] According to one aspect of the present disclosure, a technique is provided that allows producers to utilize objective information regarding vibrations applied to objects in brewing.

[0010] 11. A schematic diagram of a brewing system. A diagram of the hardware configuration of central terminal 10. A diagram of the hardware configuration of management device 20. A diagram for explaining the flow of a brewing method carried out in brewery 200. A diagram for explaining a first example of information provision. A diagram for explaining a first example of information provision. A diagram for explaining a first example of information provision. A diagram for explaining a first example of information provision. A diagram for explaining a first example of information provision. A diagram for explaining a first example of information provision. A diagram for explaining a first example of information provision. A diagram for explaining a second example of information provision. A diagram showing a modification of the screen of FIG. 11. A diagram for explaining an example of a method for identifying characteristic compounds based on the results of statistical processing. A diagram for explaining an example of a method for identifying characteristic compounds based on the results of statistical processing. A diagram for explaining an example of a method for identifying characteristic compounds based on the results of statistical processing. A diagram for explaining another example of a method for identifying characteristic compounds based on the results of statistical processing. A diagram for explaining another example of a method for identifying characteristic compounds based on the results of statistical processing. 22. FIG. 23 is a diagram showing the analysis results for multiple amino acids in moromi A1, A2, and A3. FIG. 24 is a diagram showing the analysis results for multiple amino acids in moromi B1, B2, and B3. FIG. 25 is a flowchart of processing performed by the central terminal 10. FIG. 26 is a flowchart of a subroutine of step S20 in FIG. 22. FIG. 27 is a flowchart of a subroutine of step S40 in FIG. 22. FIG. 28 is a diagram showing a further modified example of the screen in FIG. 11.

[0011] Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings. In the drawings, the same or corresponding parts are designated by the same reference numerals, and description thereof will not be repeated.

[0012] [Configuration of Brewing System] Fig. 1 is a schematic diagram of a brewing system. The brewing system includes a central terminal 10 and breweries 200, 300, 400, and 500.

[0013] The brewery 200 has a management device 20, an analysis device 21, and a tank 22. The number of tanks installed in the brewery 200 may be multiple.

[0014] Management device 20 is an information processing device implemented, for example, by a general-purpose computer. In one implementation example, management device 20 is operated by staff (i.e., the producer) of brewery 200. Analysis device 21 is an analysis device such as a liquid chromatograph mass spectrometer and / or a gas chromatograph mass spectrometer, and is capable of component analysis.

[0015] The tank 22 contains an object to be fermented. In the brewery 200, the object is fermented to produce a product. An example of the object is mash, and an example of the product is sake.

[0016] The tank 22 is equipped with a speaker 23. In the brewery 200, the speaker 23 is used to apply vibrations to an object contained in the tank 22.

[0017] Each of breweries 300, 400, and 500 may have a configuration similar to brewery 200.

[0018] Central terminal 10 is an information processing device implemented, for example, by a general-purpose computer. In one implementation, central terminal 10 is managed and / or operated by staff of the entity (e.g., a company) providing the information. Central terminal 10 is configured to be able to communicate with management devices located at each of breweries 200, 300, 400, and 500. In one implementation, central terminal 10 is installed in the building of the company providing the information to each brewery, but it may also be installed within the brewery.

[0019] 2 is a diagram showing the hardware configuration of the central terminal 10. The central terminal 10 includes a CPU (Central Processing Unit) 101, a storage 102, a communication interface 103, and an input / output port 104.

[0020] The CPU 101 is composed of one or more processors. The storage 102 is an example of a storage device that non-temporarily stores programs and / or data. The one or more processors that make up the CPU 101 execute programs non-temporarily stored in the storage 102 (or a storage device outside the central terminal 10 that is accessible by the one or more processors), thereby allowing the central terminal 10 to perform various processes.

[0021] The central terminal 10 is connected to a mouse 11, a keyboard 12, and a display 13 via an input / output port 104. The central terminal 10 receives input from the outside via the mouse 11 and / or the keyboard 12, and outputs information by displaying it on the display 13.

[0022] The communication interface 103 may be configured by, for example, a network interface. The central terminal 10 may communicate with an external information device (for example, the management device 20 of the brewery 200) via the communication interface 103.

[0023] 3 is a diagram showing the hardware configuration of the management device 20. The management device 20 includes a CPU 201, a storage 202, a communication interface 203, and an input / output port 204.

[0024] The CPU 201 is configured by one or more processors. The storage 202 is an example of a storage device, and non-temporarily stores programs and / or data. The management device 20 acquires analysis results from the analysis device 21 via the input / output port 204.

[0025] The management device 20 performs various processes by having one or more processors constituting the CPU 201 execute programs non-temporarily stored in the storage 202 (or a storage device outside the management device 20 that can be accessed by the one or more processors).

[0026] In the management device 20, the CPU 201 outputs sound to the speaker 23 via the input / output port 204, accepts external input via the mouse 24 and / or keyboard 25, and outputs information by displaying a screen on the display 26.

[0027] The communication interface 203 is configured by, for example, a network interface. The management device 20 may communicate with an external information device (for example, the central terminal 10) via the communication interface 203.

[0028] [Example of Brewing Flow] Figure 4 is a diagram illustrating the flow of a brewing method carried out in the brewery 200. In this disclosure, sake brewing is described as an example of brewing. More specifically, moromi is used as an example of a fermented substance, and sake is used as an example of a product. However, brewing according to this disclosure is not limited to sake brewing, and may also be the brewing of other types of food, such as wine or vinegar.

[0029] As shown in Figure 4, in step S100, a starter mash is prepared. In steps S102 to S108, moromi is produced. The production of moromi is also called "mashing." In mashing, steamed rice, rice koji, and water are added to the starter mash. In the example of Figure 4, steamed rice, rice koji, and water are added in three batches for "mashing."

[0030] More specifically, in step S102, the initial addition (hatsuzoe) is carried out. In this step, the starter mash is transferred to the tank 22, and steamed rice, rice koji, and water are added to it. In step S104, the dance (odori) is carried out. Odori refers to the period of waiting for the yeast to grow. In step S106, the intermediate addition (nakazoe) is carried out. In this step, steamed rice, rice koji, and water are again added to the tank 22. In step S108, the final addition (tomezoe) is carried out. In this step, steamed rice, rice koji, and water are further added to the tank 22.

[0031] In step S110, the fermentation of the moromi is carried out. More specifically, the environment of the facility housing the tank 22 is adjusted to be suitable for the fermentation of the moromi.

[0032] In step S112, vibration conditions to be applied to the tanks 22 are identified. In one implementation, staff at the brewery 200 obtains the vibration conditions using the management device 20. The vibration conditions are provided to the management device 20 from the central terminal 10, for example, in the vibration output process (step S40) described below with reference to FIG.

[0033] In step S114, vibration is applied to tank 22 according to the vibration conditions acquired in step S112. In one implementation example, staff at brewery 200 instructs management device 20 to vibrate according to the vibration conditions. In response, management device 20 causes speaker 23 to output music according to the vibration conditions.

[0034] In step S116, the sake is separated into mashes (squeezed). In step S118, post-processing (removal of lees, filtration, pasteurization, storage, blending, adding water, filtration, pasteurization, etc.) is carried out.

[0035] In step S120, bottling is carried out. [Database Creation] In this embodiment, information about each condition when brewing is carried out under multiple brewing conditions is managed. More specifically, the target object is sampled during brewing under each of the multiple brewing conditions. In one implementation, sampling during brewing is carried out every 1 to 2 days after addition. Analysis results of the samples collected by sampling are then obtained and registered in a database. In one implementation, the database is stored in the storage 102 of the central terminal 10.

[0036] The brewing conditions may refer to the vibration conditions given to the tank, the time of brewing, which tanks among one or more tanks in the brewery were used, the type of yeast starter, or the brewery in which the product was produced.

[0037] In one implementation, staff at the brewery 200 collect mash from tank 22 as a sample during brewing. The staff then analyzes the sample using the analyzer 21. The collection of the sample and its placement in the analyzer 21 may be performed automatically by a robot. The sample may be frozen immediately after collection and then thawed and promptly analyzed at a later date. The analysis may include identification of taste-related components using a high-performance liquid chromatograph mass spectrometer and identification of aroma components using a gas chromatograph mass spectrometer.

[0038] In identifying taste-related components, the sample is introduced into a liquid chromatograph mass spectrometer, and 153 types of components, such as amino acids, organic acids, sugars, and nucleotides, are identified.

[0039] In identifying aroma components, for example, a given amount (e.g., 10 mL) of sample is introduced into a gas chromatograph mass spectrometer by the headspace trapping method, and 31 types of components that are the subject of analysis in the National Tax Agency's prescribed analytical method and the beer analysis method of the International Technical Committee of Japan (BCOJ) are identified.

[0040] The results of the analysis performed as described above are then registered in the management device 20. The brewing conditions are also registered in the management device 20 in association with the analysis results. The management device 20 may also register the results of a sensory evaluation of the product for each sample. In one implementation example, the sensory evaluation is given by a professional evaluator.

[0041] The management device of each of the one or more breweries may transmit the analysis results, brewing conditions, and sensory evaluation to the central terminal 10. The CPU 101 of the central terminal 10 may register the analysis results and brewing conditions transmitted from each brewery in a database.

[0042] As a result, the database stores the analysis results, brewing conditions, and sensory evaluation for each sample. Each sample is identified by a sample ID. In one implementation, the brewing conditions include the brewing season, the type of yeast starter, and vibration conditions. The vibration conditions may include whether vibration was applied to the mash during fermentation (whether or not vibration was applied), the number of days vibration was applied, and / or the genre of music output to apply vibration.

[0043] The analysis results may include the results of each analysis of multiple samples taken from the same tank on different days.

[0044] [Information Provided] In this embodiment, the central terminal 10 provides the management device 20 with information indicating the relationship between the analysis results derived for multiple samples and the vibration conditions. The analysis results include objective information, such as numerical values ​​derived through analysis by the analysis device. Two specific examples of information provision are described below.

[0045] 5 to 10 are diagrams for explaining a first example of information provision. Fig. 5 shows an amino acid production system diagram. In response to a request from the management device 20, the central terminal 10 transmits data for displaying the system diagram of Fig. 5 to the management device 20.

[0046] The system diagram shown in Fig. 5 includes an icon for each element. When an icon is clicked on the management device 20, the central terminal 10 extracts data for the element corresponding to that icon from the database and transmits information for displaying the extracted data to the management device 20. Below, we will explain the displays corresponding to icons E10 to E50, which are merely specific examples of the multiple icons displayed in Fig. 5. Each of Figs. 6 to 10 shows a screen that is displayed when each of icons E10 to E50 on the system diagram is clicked.

[0047] More specifically, icon E10 in Figure 5 represents cystine. Figure 6 shows the cystine content in samples collected multiple times during brewing under two vibration conditions (with and without vibration). The content is derived, for example, from the results of mass spectrometry (e.g., peak area). In the graph in Figure 6, the vertical axis represents the cystine content (mg / L), and the horizontal axis represents the number of days from the start of fermentation. Also, in the graph in Figure 6, circular plots represent results under conditions in which vibration was applied to the mash during fermentation. Triangular plots represent results under conditions in which vibration was not applied to the mash during fermentation.

[0048] The contents shown in FIG. 6 may be the analytical results of a single sample, or may be the results of statistical processing (average, maximum, minimum, etc.) of the analytical results of multiple samples.

[0049] Icon E20 in Figure 5 represents histidine. Figure 7 shows the histidine content in samples taken multiple times during brewing under two vibration conditions (with and without vibration). In the graph in Figure 7, the vertical axis, horizontal axis, circular plots, and triangular plots have the same meanings as in Figure 6.

[0050] Icon E30 in Figure 5 represents phenylalanine. Figure 8 shows the phenylalanine content in samples taken multiple times during brewing under two vibration conditions (with and without vibration). In the graph in Figure 8, the vertical axis, horizontal axis, circular plots, and triangular plots have the same meanings as in Figure 6.

[0051] Icon E40 in Figure 5 represents threonine. Figure 9 shows the threonine content in samples collected multiple times during brewing under two vibration conditions (with and without vibration). In the graph in Figure 9, the vertical axis, horizontal axis, circular plots, and triangular plots have the same meanings as in Figure 6.

[0052] Icon E50 in Figure 5 represents glutamine. Figure 10 shows the glutamine content in samples taken multiple times during brewing under two vibration conditions (with and without vibration). In the graph in Figure 10, the vertical axis, horizontal axis, circular plots, and triangular plots have the same meanings as in Figure 6.

[0053] According to the explanation with reference to Figures 5 to 10, a user operating the management device 20 can click on an icon in the system diagram to visually check the change in content of the compound corresponding to that icon, corresponding to each of multiple vibration conditions (in the examples of Figures 6 to 10, whether or not vibration was applied to the mash during fermentation). The graphs shown in each of Figures 6 to 10 represent the analysis results when vibration was applied and the analysis results when vibration was not applied. Each graph constitutes an example of related information that represents the relationship between multiple analysis results and multiple vibration conditions.

[0054] By receiving the information described with reference to Figures 5 to 10, the user can gain knowledge as to whether it is advisable to vibrate the fermenting mash when, for example, one wishes to produce sake that contains a large amount of a given compound.

[0055] <Second Example> Fig. 11 is a diagram illustrating a second example of information provision. Fig. 11 shows an example of a screen displayed on the management device 20. In one implementation example, the central terminal 10 extracts necessary data from the database in response to a request for information provision from the management device 20, and transmits information for displaying the extracted data to the management device 20.

[0056] The screen in Figure 11 includes, for each sample ID, the brewing season, type of yeast starter, vibration conditions, analysis results, and sensory evaluation. The vibration conditions include whether vibration was applied, the number of days of vibration, and the music genre. The number of days of vibration indicates the number of days vibration was applied during fermentation. The music genre indicates the genre of music output as vibration during fermentation.

[0057] 11 shows six types of samples identified by sample IDs "P1," "P2," "P3," "Q1," "Q2," and "Q3." In the following description, these six types of samples will be referred to as samples P1, P2, P3, Q1, Q2, and Q3.

[0058] Samples P1, P2, and P3 represent samples taken from sake brewed at a certain brewery in February of a certain year. Samples P1 and P2 used "A" as the starter, while sample P3 used "B" as the starter. Vibration was applied to sample P1 during fermentation, while no vibration was applied to samples P2 and P3 during fermentation. More specifically, vibration was applied to sample P1 for 12 days during the fermentation period, and music belonging to the rock genre was output as the vibration.

[0059] In the example shown in Figure 11, sample P1 has a higher glutamic acid and lactic acid content and a lower monosaccharide content than sample P2. The differences in the glutamic acid, monosaccharide, and lactic acid content between samples P2 and P3 are smaller than those between samples P1 and P2. Therefore, by referring to the screen shown in Figure 11, the user can learn that the differences in the content of each compound between samples P1 and P2 are due to the presence or absence of vibration, rather than the type of yeast starter used. Furthermore, by referring to the screen shown in Figure 11, the user can confirm the specific effects of vibration conditions on the content of each compound in the produced sake. For example, in the example of samples P1 and P2, vibration increases the glutamic acid and lactic acid content and decreases the monosaccharide content.

[0060] Samples Q1, Q2, and Q3 represent samples taken from sake brewed at a certain brewery in March of a certain year. Samples Q1 and Q2 used "C" as the starter, while sample Q3 used "D" as the starter. Vibration was applied to sample Q1 during fermentation, while no vibration was applied to samples Q2 and Q3 during fermentation. More specifically, vibration was applied to sample Q1 for 10 days during the fermentation period, and classical music was output as the vibration.

[0061] In the example of FIG. 11 , sample Q1 has a higher content of monosaccharides and lactic acid, but a lower content of lactic acid, compared to sample Q2. The difference in lactic acid content between sample Q2 and sample Q3 is smaller than the difference between sample Q1 and sample Q2. Therefore, by referring to the screen of FIG. 11 , the user can learn that the difference in the content of each compound between sample Q1 and sample Q2 is due to the presence or absence of vibration, rather than the type of yeast starter used. Furthermore, by referring to the screen of FIG. 11 , the user can confirm the specific effects of vibration conditions on the content of each compound in the produced sake. For example, in the example of samples Q1 and Q2, vibration increases the content of monosaccharides and lactic acid, while decreasing the content of glutamic acid.

[0062] The screen described above with reference to FIG. 11 constitutes an example of association information that indicates the relationship between a plurality of analysis results and a plurality of vibration conditions.

[0063] The central terminal 10 may extract all the data in the database and display it on the management device 20, or may extract only a portion of the data and display it on the management device 20.

[0064] In one implementation example, when the database contains analysis results for one or more compounds, the analysis results for compounds characteristic of vibration are extracted and displayed on the management device 20. FIG. 12 shows a modified version of the screen shown in FIG. 11. For example, if three compounds, namely glutamic acid, monosaccharides, and lactic acid, are identified as characteristic compounds, the central terminal 10 provides the management device 20 with information for displaying a screen such as that shown in FIG. 12. The screen shown in FIG. 12 includes only the analysis results for the three compounds listed above as analysis results. In this case, the staff of the brewery 200 are provided with narrowed-down information. That is, the staff are provided with only the important information, thereby avoiding confusion caused by a large amount of information.

[0065] [Identification of Characteristic Compounds] In one implementation example, the central terminal 10 may accept a user's designation as a characteristic compound. That is, the central terminal 10 may cause the management device 20 to display only the analysis results of the compound designated by the user among the analysis results of multiple compounds.

[0066] In yet another implementation example, the central terminal 10 may identify, as characteristic compounds, compounds whose analysis results are affected by the presence or absence of vibration.

[0067] The central terminal 10 may, for example, identify a predetermined number of compounds whose analysis results are affected by the presence or absence of vibration, that is, compounds whose analysis results (contents) are significantly different between the analysis results (contents) when vibration is applied and the analysis results (contents) when vibration is not applied. In this case, for example, when compounds having analysis results in the database are sorted in descending order of the difference in the analysis results, the predetermined number of compounds ranked at the top are identified as characteristic compounds. The predetermined number of compounds ranked at the top constitute anomalies of components whose difference between the first vibration condition and the second vibration condition in multiple analysis results is greater than a given standard. The number of compounds identified as characteristic compounds may be set by the user.

[0068] The central terminal 10 may also identify compounds whose analysis results are affected by the presence or absence of vibration based on the results of statistical processing of the analysis results of multiple compounds.

[0069] 13 to 16 are diagrams for explaining an example of a method for identifying characteristic compounds based on the results of statistical processing, and FIGS. 17 to 19 are diagrams for explaining another example of a method for identifying characteristic compounds based on the results of statistical processing.

[0070] In Figures 13 to 19, six types of mash (A1, A2, A3, B1, B2, B3) are referenced.

[0071] Moromi A1, A2, and A3 represent moromi samples taken from three tanks brewed at the same brewery during the same period. Moromi A1 and A2 used the same yeast starter. The yeast starter used for Moromi A3 is different from that used for Moromi A1 and A2. Moromi A1 was shaken during fermentation, while Moromi A2 and A3 were not shaken during fermentation.

[0072] Moromi B1, B2, and B3 represent moromi samples taken from three tanks brewed at the same brewery during the same period. Moromi B1 and B2 use the same yeast starter. The yeast starter used for Moromi B3 is different from that used for Moromi B1 and B2. Moromi B1 was shaken during fermentation, while Moromi B2 and B3 were not.

[0073] Figures 13 and 17 show the analysis results of samples taken from each of the six types of moromi. In the examples of Figures 13 and 17, the analysis was repeated twice for each sample, and the results of the two analyses are shown. In Figures 13 and 17, the plots of samples taken from moromi that was shaken during fermentation are marked with "with V," and the plots of samples taken from moromi that was not shaken during fermentation are marked with "without V."

[0074] <Aroma Components> Figure 13 shows score plots and loading plots of the principal component analysis results for the aroma components, which are the 31 aroma components mentioned above.

[0075] In the score plot shown in frame F11, the plots for moromi A1 and B1 are located far away from the plots for moromi A2, A3, B2, and B3. Therefore, in the example of Figure 13, it can be said that there is a significant difference depending on whether or not vibration is applied.

[0076] In the score plot, the plots for the samples of moromi (moromi A1 and B1) that were shaken during fermentation are located on the left (quadrant 2 and 3 of the graph), and the plots for the samples of moromi (moromi A2, A3, B2, and B3) that were not shaken during fermentation are located on the right (quadrant 1 and 4 of the graph). In the loading plot shown in frame F12, the plots corresponding to 2-phenyl ethanol and ethyl caprylate are located on the left, and the plots corresponding to higher alcohols, including isoamyl alcohol, are located on the right. Based on these results, the central terminal 10 identifies 2-phenyl ethanol, ethyl caprylate, and higher alcohols, including isoamyl alcohol, as compounds whose analysis results are affected by the presence or absence of shaking.

[0077] In one implementation example, the central terminal 10 generates the score plots and loading plots as described above and identifies compounds whose analytical results are affected by the presence or absence of vibration based on the score plots and loading plots by analyzing the analytical results having vibration conditions using given statistical analysis software. Such software can be realized, for example, by modifying existing statistical analysis software (eMSTAT (registered trademark) manufactured by Shimadzu Corporation (https: / / www.an.shimadzu.co.jp / ms / emstat / index.htm)) to handle analytical results having vibration conditions.

[0078] Figure 14 shows the analytical results for 2-phenyl ethanol in samples taken from each of the six types of moromi. As shown in Figure 14, the analytical results (content) for moromi A1 and moromi B1 were higher than those for moromi A2, A3, B2, and B3. In other words, there were common differences in the analytical results between moromi A1 and moromi B1 and moromi A2, A3, B2, and B3. This supports the identification of 2-phenyl ethanol as a compound whose analytical results are affected by the presence or absence of shaking.

[0079] Figure 15 shows the analytical results for isoamyl alcohol in samples taken from each of the six types of moromi. As shown in Figure 15, the analytical results (content) for moromi samples A2, A3, B2, and B3 were higher than those for moromi samples A1 and B1. In other words, there were common differences in the analytical results between moromi samples A2, A3, B2, and B3 and moromi samples A1 and B1. This supports the identification of isoamyl alcohol as a compound whose analytical results are affected by the presence or absence of shaking.

[0080] Figure 16 shows the analytical results for ethyl caprylate in samples taken from each of the six types of moromi. As shown in Figure 16, the analytical results (content) for the moromi A1 sample were higher than those for the moromi A2 and A3 samples, and for the moromi B1 sample were higher than those for the moromi B2 and B3 samples. In other words, when comparing samples from the same brewing period, common differences were observed in the analytical results between the moromi A1 and B1 samples and the moromi A2, A3, B2, and B3 samples. This supports the identification of ethyl caprylate as a compound whose analytical results are affected by the presence or absence of shaking.

[0081] As described above, in this embodiment, aroma components whose analysis results are affected by the presence or absence of vibration are identified based on the results of principal component analysis. Note that principal component analysis is merely one example of a statistical analysis method. The statistical analysis method used to identify aroma components that affect the analysis results is not limited to principal component analysis, and may be other types such as partial least squares discriminant analysis (PLS-DA).

[0082] <Taste-related Components> Figure 17 shows the score plot and loading plot of the principal component analysis of the analysis results of taste-related components. Note that the taste-related components are the 30 components that showed large analysis result values ​​between the cases with and without vibration in the analysis results of the 153 components mentioned above.

[0083] In the score plot shown in frame F21, the plots for moromi A1 and B1 are located far away from the plots for moromi A2, A3, B2, and B3. Therefore, in the example of Figure 17, it can be said that there is a significant difference depending on whether or not vibration is applied.

[0084] In the score plot, the plots for the samples of moromi (moromi A1, B1) that were shaken during fermentation are located on the right (quadrant 1 and quadrant 4 of the graph), and the plots for the samples of moromi (moromi A2, A3, B2, B3) that were not shaken during fermentation are located on the left (quadrant 2 and quadrant 3 of the graph). In the loading plot shown in frame F22, the plots corresponding to lactic acid and cystine are located on the right, and the plots corresponding to serine and glutamine are located on the left. Based on these results, the central terminal 10 identifies lactic acid, cystine, serine, and glutamine as compounds whose analysis results are affected by the presence or absence of vibration.

[0085] As described above, in this embodiment, taste-related components that affect the analysis results depending on whether or not vibration is applied are identified based on the results of principal component analysis. Note that principal component analysis is merely one example of a statistical analysis method. The statistical analysis method used to identify taste-related components that affect the analysis results is not limited to principal component analysis, and may be other types such as partial least squares discriminant analysis.

[0086] Figure 18 shows the analysis results for lactic acid in samples taken from each of the six types of moromi. As shown in Figure 18, the analysis results (content) for moromi A1 and moromi B1 were higher than those for moromi A2, A3, B2, and B3. In other words, there are common differences in the analysis results between moromi A1 and moromi B1 and moromi A2, A3, B2, and B3. This supports the identification of lactic acid as a compound whose analysis results are affected by the presence or absence of vibration.

[0087] Figure 19 shows the analysis results for cystine in samples collected from each of the six types of moromi. As shown in Figure 18, the analysis result (content) for the moromi A1 sample was higher than that for the moromi A2 and A3 samples. Furthermore, the analysis result (content) for the moromi B1 sample was higher than that for the moromi B2 and B3 samples. In other words, when the same yeast starter was used in the moromi, common differences were observed in the analysis results between the moromi A1 and B1 and the moromi A2, A3, B2, and B3 samples. This supports the identification of cystine as a compound whose analysis results are affected by the presence or absence of shaking.

[0088] <Types of yeast starter and analysis results> Figure 20 shows the analysis results of multiple amino acids in the above-mentioned moromi A1, A2, and A3. Figure 21 shows the analysis results of multiple amino acids in the above-mentioned moromi B1, B2, and B3.

[0089] In Figure 20, for almost all amino acids, samples corresponding to moromi mashes that were shaken during fermentation have higher concentrations than samples corresponding to moromi mashes that were not shaken during fermentation. On the other hand, in Figure 21, for almost all amino acids, for the same yeast starter, samples corresponding to moromi mashes that were shaken during fermentation have higher concentrations than samples corresponding to moromi mashes that were not shaken during fermentation. On the other hand, for different yeast starter, samples corresponding to moromi mashes that were not shaken during fermentation have lower concentrations than samples corresponding to moromi mashes that were not shaken during fermentation. Depending on the yeast starter, the compositional characteristics of the sake rice may have a greater impact than vibration. The examples in Figure 20 and Figure 21 differ in the type of yeast starter used in the moromi mash. Therefore, it is preferable to select compounds whose analysis results are affected by the presence or absence of vibration for each type of yeast starter and sake rice.

[0090] [Processing Flow] In the brewing system according to this embodiment, the central terminal 10 provides various information in response to requests from the management device 20. Fig. 22 is a flowchart of the processing performed by the central terminal 10. In one implementation example, the central terminal 10 performs the processing shown in Fig. 22 by having the CPU 101 execute a given program.

[0091] 22, in step S10, the central terminal 10 determines whether or not related information has been requested by the management device 20. The related information is information that represents the relationship between a plurality of analysis results for the mash and a plurality of vibration conditions. If the central terminal 10 has received a request for related information from the management device 20 (YES in step S10), the central terminal 10 proceeds to step S20; otherwise (NO in step S10), the central terminal 10 proceeds to step S30.

[0092] In step S20, the central terminal 10 performs the related information output process, and then advances the control to step S30. The related information output process will be described later with reference to FIG.

[0093] In step S30, the central terminal 10 determines whether or not a vibration condition has been requested from the management device 20. If the central terminal 10 has received a vibration condition request from the management device 20 (YES in step S30), the central terminal 10 proceeds to control step S40, and if not (NO in step S30), the central terminal 10 returns control to step S10.

[0094] In step S40, the central terminal 10 performs vibration condition output processing, and then returns control to step S10. The vibration condition output processing will be described later with reference to FIG.

[0095] <Related Information Output Process> FIG. 23 is a flowchart of the subroutine of step S20 in FIG.

[0096] Referring to FIG. 23, in step S200, the central terminal 10 determines whether or not the related information has already been generated. If so (YES in step S200), the central terminal 10 proceeds to step S208; if not (NO in step S200), the central terminal 10 proceeds to step S202.

[0097] In step S202, the central terminal 10 reads out a database containing analysis results and vibration conditions for each of a plurality of samples. That is, the step of reading out the database constitutes an example of a step of acquiring a plurality of analysis results and a step of acquiring a plurality of vibration conditions.

[0098] In step S204, the central terminal 10 identifies the above-mentioned "characteristic compounds." The characteristic compounds may be identified according to a specification input by a user of the central terminal 10 or the management device 20, or may be identified based on the results of statistical processing of the analysis results as described above with reference to FIGS. 13 to 16.

[0099] In step S206, the central terminal 10 generates related information based on the "characteristic compounds" identified in step S204.

[0100] In step S208, the central terminal 10 outputs data for displaying the related information to the management device 20. Thereafter, the central terminal 10 returns the control to FIG.

[0101] According to the related information output process described above with reference to Figure 23, related information representing the relationship between the analysis results of one or more compounds (components in the mash) that are characteristic of vibration and the vibration conditions is provided from the central terminal 10 to the management device 20.

[0102] In this embodiment, the compounds identified as characteristic compounds with respect to vibration are not limited to compounds whose analysis results are affected by the presence or absence of vibration. They may also be compounds whose analysis results are affected by the type of music genre provided to the mash during fermentation. In this case, for example, in the statistical processing described with reference to Figures 13 to 19, characteristic compounds are identified according to the type of music genre (e.g., rock and classical) and the performer, instead of the presence or absence of vibration.

[0103] Furthermore, compounds identified as characteristic of vibration may be compounds whose analytical results are affected by the time of day when vibration is applied to the mash during fermentation. In this case, for example, in the statistical processing described with reference to Figures 13 to 19, characteristic compounds are identified according to the time of day when vibration is applied (for example, morning or night) instead of whether vibration is applied or not.

[0104] In this embodiment, the analysis results included in the related information do not necessarily have to be analysis results of only the characteristic compounds. As described with reference to Figure 11, the related information may also include analysis results of compounds other than the characteristic compounds. In this case, step S204 may be omitted.

[0105] In this embodiment, the related information generated in step S206 may be stored in the storage 102. As a result, the stored related information can be used the next time the process of FIG. 23 is performed.

[0106] <Vibration Condition Output Process> FIG. 24 is a flowchart of the subroutine of step S40 in FIG.

[0107] 24 , in step S400, the central terminal 10 acquires a designation of a flavor for a product (for example, sake). More specifically, when requesting the output of vibration conditions, the user of the management device 20 inputs a designation of a flavor. The central terminal 10 acquires the designation input from the management device 20.

[0108] In step S402, the central terminal 10 identifies a vibration condition corresponding to the specified flavor in the database. More specifically, it identifies a sample that includes the specified flavor as a "sensory evaluation" and identifies the vibration condition registered for that sample.

[0109] 11, if the flavor specification includes "good aroma," the central terminal 10 identifies sample P1 as a sample containing the specified flavor as a "sensory evaluation" and specifies "music genre: rock" and "number of vibration days: 12 days" as the vibration conditions registered for that sample. Also, if the flavor specification includes "sweet," the central terminal 10 identifies sample Q1 as a sample containing the specified flavor as a "sensory evaluation," and specifies "music genre: classical" and "number of vibration days: 10 days" as the vibration conditions registered for that sample.

[0110] In step S404, the central terminal 10 outputs the vibration conditions identified in step S402 to the management device 20. Thereafter, the central terminal 10 returns the control to FIG.

[0111] According to the vibration condition output process described above with reference to FIG. 24, the vibration condition corresponding to the specified flavor is output from the central terminal 10 to the management device 20 by referring to the database.

[0112] <Other Modifications> In the database of this embodiment, the types of information registered for each sample ID are not limited to those shown in Fig. 11 or 12. Fig. 25 is a diagram showing a further modification of the screen of Fig. 11. For each sample ID, the type of sake rice and the type of yeast used, the location in the tank where vibration was applied (vibration location in the tank), and the capacity of the tank may also be registered.

[0113] In FIG. 25, "W," "X," "Y," and "Z" each represent a specific type of sake rice. "K" represents a specific type of yeast. "M" and "L" each represent a group classified by tank capacity. In response to a request for information from the management device 20, the central terminal 10 may provide the management device 20 with registered information for each sample ID. Then, the management device 20 may display the information provided by the central terminal 10, as shown in FIG. 25.

[0114] Aspects It will be understood by those skilled in the art that the exemplary embodiments described above are examples of the following aspects.

[0115] (Item 1) An information providing method according to one aspect is an information providing method executed by a computer, and may include the steps of: acquiring a plurality of analysis results, which are analysis results of samples taken from a brewing object under each of a plurality of brewing conditions; acquiring a plurality of vibration conditions, which are vibration conditions applied to the brewing object under each of the plurality of brewing conditions; acquiring related information that indicates a relationship between the plurality of analysis results and the plurality of vibration conditions; and providing the related information.

[0116] According to the information providing method described in paragraph 1, a technique is provided that enables producers to use objective information regarding vibrations applied to objects during brewing.

[0117] (2) In the information providing method described in 1, the plurality of vibration conditions may be related to different music genres.

[0118] According to the information providing method described in paragraph 2, information regarding differences in analysis results corresponding to differences in the genre of music applied as vibrations during brewing can be provided to producers.

[0119] (Clause 3) The information provision method described in paragraph 1 or 2 further includes a step of identifying one or more components characteristic of vibration based on the multiple analysis results and the multiple vibration conditions, and the related information may represent a relationship between the multiple vibration conditions and the analysis results of the one or more components in the multiple analysis results.

[0120] According to the information providing method described in paragraph 3, narrowed-down information can be provided to producers. (4) In the information providing method described in paragraph 3, the one or more components may be based on the result of a statistical analysis of the plurality of analysis results.

[0121] According to the information providing method described in Section 4, the information provided to producers can be appropriately narrowed down.

[0122] (Clause 5) In the information provision method described in Clause 3, the plurality of vibration conditions may include a first vibration condition and a second vibration condition, and in the plurality of analysis results, the difference between the first vibration condition and the second vibration condition for the one or more components may be greater than a given standard.

[0123] According to the information providing method described in paragraph 5, narrowing down of information provided to producers can be easily realized.

[0124] (Item 6) In the information providing method described in any one of Items 1 to 5, the step of providing the related information may include providing, together with the related information, the type of yeast starter used under each of the plurality of brewing conditions.

[0125] According to the information provision method described in Section 6, a wider variety of useful information regarding brewing can be provided to producers.

[0126] (7) In the information providing method described in any one of paragraphs 1 to 6, the step of providing the related information may include providing, together with the related information, a sensory evaluation of the product under each of the plurality of brewing conditions.

[0127] According to the information provision method described in Section 7, a wider variety of useful information regarding brewing can be provided to producers.

[0128] (Clause 8) The information providing method described in Clause 7 may further include a step of accepting a designation of a sensory evaluation, a step of identifying vibration conditions corresponding to the designation from the related information, and a step of outputting the identified vibration conditions.

[0129] According to the information providing method described in paragraph 8, specific information for achieving the desired sensory evaluation of the flavor of the product can be provided to the producer.

[0130] (Item 9) In the information providing method described in any one of Items 1 to 8, each of the plurality of analysis results may be the result of analysis by at least one of a liquid chromatograph analyzer and a gas chromatograph mass analyzer.

[0131] According to the information providing method described in paragraph 9, the analysis results obtained by an apparatus suitable for analyzing the brewing object can be provided.

[0132] (10th paragraph) A program according to one aspect may cause a computer to implement the information providing method according to any one of the first to ninth paragraphs by being executed by a processor of the computer.

[0133] The program described in paragraph 10 provides a technology that enables producers to use objective information regarding vibrations applied to objects during brewing.

[0134] (11) A brewing method according to one embodiment may include the steps of: identifying vibration conditions for a brewing object based on the related information provided by the information providing method according to any one of paragraphs 1 to 9; and applying vibration to the brewing object according to the identified vibration conditions.

[0135] The brewing method described in paragraph 11 provides a technology that allows producers to use objective information about the vibrations applied to objects during brewing.

[0136] The embodiments disclosed herein should be considered to be illustrative in all respects and not restrictive. The scope of the present disclosure is defined by the claims, not by the description of the above embodiments, and is intended to include all modifications within the meaning and scope of the claims. Furthermore, it is intended that each technology in the embodiments can be implemented alone or, if necessary, in combination with other technologies in the embodiments to the extent possible.

[0137] 10 Central terminal, 20 Management device, 21 Analytical device, 22 Tank, 23 Speaker, 200, 300, 400, 500 Brewery.

Claims

1. An information provision method executed by a computer, comprising: a step of acquiring a plurality of analysis results, which are analysis results of samples taken from a brewing object under each of a plurality of brewing conditions; a step of acquiring a plurality of vibration conditions, which are vibration conditions applied to the brewing object under each of the plurality of brewing conditions; a step of acquiring related information that represents a relationship between the plurality of analysis results and the plurality of vibration conditions; and a step of providing the related information.

2. The information providing method according to claim 1, wherein the plurality of vibration conditions are different from each other in musical genre.

3. The information providing method according to claim 1, further comprising a step of identifying one or more components characteristic of vibration based on the plurality of analysis results and the plurality of vibration conditions, wherein the related information represents a relationship between the plurality of vibration conditions and the analysis results of the one or more components in the plurality of analysis results.

4. The information providing method according to claim 3, wherein the one or more components are based on the results of a statistical analysis of the results of the plurality of analyses.

5. The information providing method according to claim 3, wherein the plurality of vibration conditions include a first vibration condition and a second vibration condition, and the difference between the first vibration condition and the second vibration condition for the one or more components in the plurality of analysis results is greater than a given standard.

6. An information providing method according to claim 1, wherein the step of providing the related information includes providing, together with the related information, the type of yeast starter used under each of the plurality of brewing conditions.

7. The information providing method according to claim 1, wherein the step of providing the related information includes providing, together with the related information, a sensory evaluation of the product under each of the plurality of brewing conditions.

8. The information providing method according to claim 7, further comprising the steps of: accepting a designation of a sensory evaluation; selecting a vibration condition corresponding to the designation from the related information; and outputting the selected vibration condition.

9. The information providing method according to claim 1, wherein each of the plurality of analysis results is the result of analysis by at least one of a liquid chromatograph analyzer and a gas chromatograph mass analyzer.

10. A program that, when executed by a processor of a computer, causes the computer to implement the information providing method of claim 1.

11. A brewing method comprising the steps of: identifying vibration conditions for an object to be brewed based on the related information provided by the information provision method described in claim 1; and applying vibration to the object to be brewed in accordance with the identified vibration conditions.

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