Method for producing sealant

A method for producing a sealant, comprising:

• a weighing and mixing step in which a main component and a curing agent are weighed out and mixed together;
• a kneading step in which the mixture mixed in the weighing and mixing step is kneaded;
• a stirring and defoaming step in which the kneaded product kneaded in the kneading step is stirred and defoamed;
• and
• a filling step in which the kneaded product defoamed in the stirring and defoaming step is filled into a container;
• wherein the method further comprises a step in which, before the stirring and defoaming step,
• each of a plurality of amounts of the kneaded product for evaluation is stirred at one of various stirring rotational speeds for one of various stirring times,
• each of the plurality of amounts of the kneaded product for evaluation that has been stirred is evaluated for whether or not voids are removed,
• each of the plurality of amounts of the kneaded product for evaluation that has been stirred is discharged from a container to measure a discharge amount per unit time and evaluate whether or not the discharge amount is favorable based on the discharge amount that has been measured, and
• an arithmetic product upper limit value that is an upper limit value of an arithmetic product of the stirring rotational speed and the stirring time according to the plurality of amounts of the kneaded product for evaluation when the voids are evaluated as being removed and the discharge amount is evaluated as being favorable is obtained, and
• an arithmetic product lower limit value that is a lower limit value of the arithmetic product of the stirring rotational speed and the stirring time according to the plurality of amounts of the kneaded product for evaluation is obtained,
• wherein, in the stirring and defoaming step,
• the kneaded product is stirred under a condition in which the arithmetic product of a stirring rotational speed at which the kneaded product is stirred and a stirring time for which the kneaded product is stirred is within a range from the arithmetic product lower limit value to the arithmetic product upper limit value that are predetermined according to an amount of the kneaded product to be stirred.