JPH06102007B2 - Low-alcoholic liquor manufacturing method and low-alcoholic liquor - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing low alcoholic sake and low alcoholic sake.

[0002]

2. Description of the Related Art It has been traditionally approved that it is said that "drinking alcohol is the head of a hundred medicines" that moderate drinking has an effect on maintaining human health. ,
It goes without saying that it is scientifically proved from various points. And the life of sake is the fragrance and the taste when drinking,
It also makes you feel sick after drinking. Therefore, it is always a challenge for manufacturers to produce sake that satisfies these requirements. In addition, this liquor is good for health because of its low calorie and low alcohol content in recent years, or healthy sake with low alcohol content that keeps the alcohol content low so that it can be easily consumed by lower doors and women. It is also loved as chilled on-the-rock or hot sake. For example, sake having a low alcohol content is provided to the market by adding water to moromi produced by fermenting white rice, koji and water to reduce the alcohol concentration to 13% or less.

[0003]

[Problems to be Solved by the Invention] However, in the process of completing the production of such alcoholic beverages having a low alcohol content,
When the alcohol content is reduced by adding water, it becomes watery and becomes a thin drinking mouth. Since the demand itself is expected, the appearance of alcoholic beverages with a low alcohol content while producing a delicious aroma has been expected.

The present invention has been made in view of the above-mentioned conventional problems, and an object thereof is to have an excellent flavor and aroma, and to retain the flavor or aroma peculiar to alcohol even if water is added as in the conventional method. An object of the present invention is to provide a method for producing alcoholic sake and low alcoholic sake.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the present invention provides a sake lees 10 separated in the process of producing alcoholic beverages.
Is charged into the drum body 12 that rotates while the wall 38 is heated, and the alcohol and ester components contained in the sake lees 10 are evaporated at low temperature under reduced pressure while the inside of the drum body 12 is decompressed. Constituents are condensed and liquefied while flowing through the condenser 22, and the liquefied alcohol and ester components are added again to the mash of alcoholic beverages, and then the sake lees are separated. . Further, the sake lees 10 separated in the liquor production process are put into a drum body 12 that rotates while the wall 38 is heated, and the alcohol and ester components contained in the lees cake 10 are decompressed while the drum body 12 is depressurized. At low temperature under reduced pressure, the evaporated alcohol and ester components are condensed and liquefied while flowing in the condenser 22, and the liquefied alcohol and ester components are added again to the mash of the alcoholic beverage, and then the sake lees are separated. A low-alcoholic liquor with an alcohol content of 12% or less.

[0006]

[Operation] The alcohol and ester components contained in the sake lees separated in the liquor production process are evaporated or cooled at low temperature while being moved or stirred in a sealed container so that the sake lees are not burnt and can be extracted as a whole. Then, the alcohol and ester components are condensed and liquefied, and this is added to the mash in the liquor production process, and then the liquor residue is separated to obtain new liquor. Since higher fatty acid esters and the like extracted from sake lees are added to the moromi, it is possible to provide high-value-added liquor that is full of aroma, has a good taste, and has a pleasant mouthfeel and sickness. In addition, since the aroma and umami components are added and improved, it is possible to provide alcoholic beverages having a lower alcohol content than before.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described in detail below with reference to the accompanying drawings. In the method for producing low-alcoholic liquor according to the present invention, sake lees separated in the liquor production process are used. For example, for sake, alcohol and ester components are extracted from the separated sake lees, the extracted components are added to the moromi in the sake brewing process, and then the moromi is filtered like a normal sake brewing process,
It is squeezed to separate it from the sake lees, and bottled, etc., to commercialize it. As a result, the produced alcoholic beverage having a low alcohol content contains a large amount of higher fatty acid ester, has an excellent aroma component, and can produce a high-quality alcoholic beverage with a mellow taste.

FIG. 1 shows the steps of the method for recovering the alcohol and ester extracted from the above-mentioned sake lees. In the figure, the sake lees 10 separated in the alcohol production process are supplied to and discharged from the drum body 12. Put more inside. Since the sake lees 10 are lumpy, it is preferable to pulverize the sake lees into granules as much as possible, and to increase the recovery rate of alcohols and esters. While the drum body 12 is rotated, a heat source 14 for heating the wall, such as steam, hot water, or electric power, is added to heat the sake lees 10 inside. Further, in order to reduce the pressure inside the drum body 12, a pressure reducing pipe 18 having one end communicated with the recovery tank 16 is communicated with the drum body 12,
A decompressor 20 such as a vacuum pump is connected to the recovery tank 16. The negative pressure of the decompressor 20 is the recovery tank 1
6. The pressure is reduced by acting inside the drum body 12 via the pressure reducing pipe 18. A condenser 22 is provided at an intermediate position of the pressure reducing pipe 18 for condensing and liquefying the vaporized alcohol and ester flowing in the pressure reducing pipe 18, and the pressure reducing pipe 18 flows through the condenser 22. The alcohols and esters therein are condensed and liquefied to become liquids, which are sequentially stored in the recovery tank 16.

In such a recovery process, the wall of the rotating drum body 12 is heated by the heat source 14 at about 80 ° C.,
Further, by depressurizing the inside of the drum body 12, the drum body 1
Alcohol contained in the sake lees 10 contained in 2.
Ester will evaporate at a low temperature of about 30 ° C. together with water. The vaporized component is sucked into the pressure reducing pipe 18 by the negative pressure of suction of the pressure reducing device 20, and is liquefied in the condenser 22.
The drum body 12 is heated while being rotated, and the alcohol and ester in the sake lees 10 are evaporated at a low temperature due to the reduced pressure. Therefore, the sake lees 10 are not burnt in the drum body 12 and the collected alcohol and esters have an odor. Without
Since it emits a unique fragrance and water is not added, the content of alcohol is as high as 40% or more, and it can be recovered in a short time as a high quality product.

FIG. 2 shows an embodiment of a device for recovering alcohol and esters extracted from sake lees, and the device for recovering alcohol and esters 24 is rotatably supported. The drum body 12, the heat source 14 for heating the wall of the drum body 12, the condenser 22, and the decompressor 20 are provided. The drum body 12 is mounted on the bearings 28, 28 on the upper surfaces of the bases 26, 26 facing each other.
The rotary shafts 30 and 30 on both side surfaces are pivotally supported, and one of the rotary shafts 30 is provided with a drive mechanism 32 to be rotationally driven. A supply / exhaust port 34 for sake lees is provided in the center of the drum body 12, and the heat source 14 uses steam, hot water, or electric power, etc., and the drum body 1 through the center hole 36 of the other rotating shaft 30.
The heat source 14 is transferred to the second wall 38 to heat it.

A central hole 40 of one rotating shaft 30 of the drum body 12 is communicated with the inside of the drum body 12.
A pressure reducing pipe 18 is connected to the condenser 22.
After being introduced into the inside, it is communicated with the recovery tank 16, and the recovery tank 16 is communicated with a decompressor 20 such as a vacuum pump. In the alcohol / ester recovery device 24, the drum body 14 is decompressed by the decompressor 22 and the wall 42 is heated by the heat source 16 such as steam, hot water, or electric power, and is contained in the sake lees. The evaporation temperature of the water and alcohol components is lowered to about 30 ° C, and the water and alcohol components evaporate without adding high temperature to the sake lees themselves, and the condenser 2
In the case of No. 4, it is recovered as a liquid, and it is possible to recover high-quality alcohols and esters excellent in aromaticity with a short processing time, low temperature processing and no offensive odor.

The characteristic feature of the method for producing low-alcoholic liquor according to the present invention is that alcohol contained in sake lees,
The ester component is evaporated at low temperature under reduced pressure, further condensed and liquefied, and the liquefied product is again added to the mash of the alcoholic beverage, and then the sake lees are separated to produce the alcoholic beverage. As a result, a kind of extract containing a large amount of higher fatty acids and the like is added to the mash, and extremely high quality aromatic sake is obtained. The liquor produced using the method for producing low-alcoholic liquor according to the present invention can be applied to the case of producing sake with about 15% of alcohol content which is usually provided on the market, so that aroma, umami, drinking mouth, and feeling of intoxication can be obtained. However, the alcohol concentration is 12% while maintaining the taste or aroma peculiar to alcoholic beverages.
It is possible to make various kinds of alcoholic beverages having a low alcohol content of not more than%.

That is, in one embodiment of the method for recovering alcohols and esters extracted from sake lees described above,
The composition of components of those alcohols and esters was confirmed as shown in FIG. As the test equipment, gas chromatography manufactured by Shimadzu Corporation is used. As can be seen from this chart, it is understood that various higher fatty acids, alcohols and esters from low-boiling aroma components to medium-high-boiling aroma components are extracted from sake lees. And US 3
Tons of sake mash 7500 liters, 1200 liters of 30% alcohol extract obtained by squeezing, squeezing and squeezing, then filtering and burning characteristics of refined liquor (raw liquor) Was as follows:

[Characteristics of raw liquor component] Meter-1.0 Alcohol content 18.5% Acidity 2.1 Amino acid 1.9

This raw liquor is further hydrolyzed after 6 months, and the alcohol content is 15 which is commercially available as ordinary sake.
The results of a sake test using the two-point discrimination method on the obtained sake are shown below. [Take sake inspection]: Two-point identification method (1) Components of sake lees alcohol-added sake (2) Normal commercial sake meter ± 0 +3 alcohol content 12.0% 15.5% acidity 1.4 1.5 amino acids 1. 3 1.4 [Number of correct answers for the number of answers] Number of answers 20 Number of correct answers 12

The number of correct answers to the number of answers is 3% lower than that of ordinary sake having an alcohol content of about 15%. It is understood that there is no significant difference. As can be seen from the above test results, compared with ordinary sake, the aroma components, lauric acid ethyl ester, palmitic acid ethyl ester and the like are contained in a large amount, so that the scent is high and the taste has a wide range. It has a mellow umami, and therefore, its umami and aroma are not lost even in Japanese water.

That is, in the conventional manufacturing method, it is difficult to provide sake as a commercial product with sake having a lower alcohol content than that supplied to the market, which makes it difficult to provide as a commercial product. Sake produced according to the production method has a low alcohol content even if it is summed with water or has a similar flavor strength as compared with currently marketed products. Therefore,
Despite its low calorie content, the flavor of sake
Since it retains the fragrance, even if you drink the same amount, you will not have a hangover, and even people in the so-called Shimodo can feel free to drink.

In the examples, sake is described as an example, but it is not limited to sake and may be added to the mash of the brewing and fermentation production process of wine and the like. It should be noted that the sake lees, which have a relatively low commercial value for conventional pickles, can be used very effectively, and a large expansion effect of their uses can be expected.

[0019]

As described above, according to the method for producing low-alcoholic liquor according to claim 1, the sake lees separated in the liquor production process are charged into the drum body which rotates while the wall is heated, While reducing the pressure in the drum body, the alcohol and ester components contained in the sake lees are evaporated at low temperature under reduced pressure, and the evaporated alcohol and ester components are condensed and liquefied while flowing in the condenser, and the liquefied alcohol and ester components are then condensed. By adding again to the liquor of liquor, and then separating the sake lees, it is possible to provide a new liquor with an excellent flavor and aroma. It is possible to produce various kinds of alcoholic beverages having a low alcohol content while maintaining the above.

According to the low alcohol liquor according to claim 2, the sake lees separated in the liquor production process are put into a drum body which rotates while the wall is heated, and the inside of the lees is depressurized while depressurizing the inside of the drum body. Alcohol contained in, the ester component is evaporated at low temperature under reduced pressure, the evaporated alcohol,
The ester component is condensed and liquefied while flowing through the condenser, and the liquefied alcohol and ester component are added again to the mash of the alcoholic beverage, and then the sake lees are separated and produced. The liquor can be provided as a high-quality liquor with a high degree of completion, and in particular, it can be provided as a liquor with a low alcohol content and a high value-added liquor that retains its umami or aroma. Therefore, it will be possible to supply the market as liquor that does not hangover or as liquor that people in Shimodo can drink.

[Brief description of drawings]

FIG. 1 is a process diagram of a method for recovering alcohol and ester from sake lees, which is an essential part of the present invention.

FIG. 2 relates to an example of the present invention, from sake lees to alcohol,
It is a front view of the collection device which collects ester.

FIG. 3 is a component constitutional chart of alcohols and esters extracted from sake lees in one example of the present invention.

[Explanation of symbols]

 10 sake lees 12 drum body 14 heat source 24 alcohol and ester recovery device from lees

Claims (2)

[Claims] 1. The sake lees separated in the liquor production process are put into a drum body which rotates while the wall is heated, and the alcohol and ester components contained in the sake lees are vaporized at low temperature while depressurizing the drum body. Then, the evaporated alcohol and ester components are condensed and liquefied while flowing in the condenser, and the liquefied alcohol is
A method for producing a low-alcoholic liquor, which comprises adding an ester component again to the mash of liquor and then separating the sake lees. 2. The sake lees separated in the liquor production process are put into a drum body which rotates while the wall is heated, and the alcohol and ester components contained in the sake lees are vaporized at low temperature under reduced pressure while depressurizing the drum body. Then, the evaporated alcohol and ester components are condensed and liquefied while flowing in the condenser, and the liquefied alcohol is
A low-alcoholic liquor having an alcohol concentration of 12% or less, which is obtained by adding the ester component to the mash of alcoholic beverages again, and then adding water to the alcohol produced by separating the lees.