JPH07106139B2 - Method for producing sake and fermented seasoning using low inhibition reverse osmosis membrane - 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 sake and fermented seasonings using a low inhibition reverse osmosis membrane.

[0002]

BACKGROUND OF THE INVENTION The demand for sake has been stagnant or has been declining for a long time. During that time, efforts have been made to diversify sake to stimulate demand, but the current situation is that it has not yet cultivated new demand groups (young people and women). Sake made from rice as a raw material and produced according to the conventional manufacturing method within the framework of the liquor tax law is naturally limited in its taste (taste), and is considered to be difficult to be an attractive beverage.

[0003] Further, in recent years, with the intention of upsizing, the taste of sake with no unpleasant taste and mild and aromatic flavors are preferred. Furthermore, as a taste of food with high freshness, there is an increasing need for so-called "sake". .

[0004]

However, sake that meets these demands requires high-quality raw rice to be highly refined and brewed, and its price is much higher than the cost of raw rice, which has a large cost ratio. The result was affected. As mentioned above, in the sake industry, which is in a severe environment, there is an urgent need for early resolution of these problems.

Therefore, the present invention has been made for the purpose of solving these problems, and is based on the sake brewed by the conventional production method, and uses a low blocking reverse osmosis membrane and an ion exchanger as a novel sake. , And a method for producing sake with improved liquor quality, and a method for producing a fermented seasoning using the same.

[0006]

[Means for Solving the Problems] A method for producing sake and a method for producing a fermented seasoning according to the present invention will be described below. Sake produced by the conventional method is added under pressure (2
Separation into permeated liquor and non-permeated liquor using a low inhibition reverse osmosis membrane at ~ 3 MPa). The low-inhibition reverse osmosis membrane used here is a membrane having a property in an intermediate region between an ultrafiltration membrane and a reverse osmosis membrane, and allows a part of a substance having a molecular weight of several hundreds to pass therethrough and has a molecular weight of 1000 or more. Substance refers to a blocking pore-size membrane. Such a film is particularly called a loose RO film. When sake is permeated into this membrane, some of the substances with a molecular weight of several hundreds (monosaccharides, disaccharides, oligosaccharides, amino acids, organic acids, etc.) are separated and separated, and permeated sake and non-permeated sake that does not permeate are separated. can get. In non-permeated liquor, the concentration of taste components in sake is increased by repeating the above-mentioned permeation. For example, sake made from low-polished rice has a high protein content in rice, and naturally, the sake also has a high amino acid (protein) content, as well as a high acid content and extract content. Such sake becomes a sake with a strong miscellaneous taste, heavy liquor quality, and resistance to the tongue, which is against the taste of modern people.

On the other hand, permeated liquor has a clean liquor quality because some amino acids, organic acids, sugars and extracts are removed.
Next, the non-permeable alcohol is brought into contact with an ion exchange agent. Here, a strongly acidic ion exchange resin is used as the ion exchange agent. As a result, amino acids in sake, disulfide of a deterioration factor of sake quality, metal ions of a substance causing coloration, positively charged substances of organic acid salts, etc., which cause an unpleasant taste, are removed. The acid increases, but the saccharide remains because it is not adsorbed by the ion exchange resin. As a result, the sake becomes a sake with a clean liquor quality and high sweetness and high acidity.

[0008] Further, water may be added to such sake to obtain a sake with a clean and mild low alcohol concentration (around 10%). Further, a high-concentration sake can be obtained by repeatedly permeating only the non-permeable sake. When the volume ratio of permeation liquor to non-permeation liquor is 1: 1 and the non-permeation liquor is made into 2 times concentrated liquor, if this concentration ratio is increased, it becomes a tasty sake with a bitter taste and a little bitter taste. . Adjust the ingredients of this sake,
After filtering with activated carbon, aging at room temperature for 2 to 3 months gives a so-called old sake type sake with a long-lasting unique flavor.

Further, by making the concentration ratio 4 times or more and adding salt and auxiliary materials, it is possible to obtain a complete fermented seasoning. Sake has been used as a hidden taste in Japanese cuisine since ancient times. Such a fermented seasoning is concentrated without disturbing the balance of the taste components of sake, and is significantly different from conventional seasonings to which chemical seasonings and artificial sweeteners are added, and rice, koji mold, yeast, etc. As a complete natural seasoning consisting of the decomposition of, it will be safe and match modern tastes.

Furthermore, by blending (mixing) the above-mentioned permeated sake with sake before permeation or other sake at an appropriate ratio, so-called dry sake with improved liquor quality can be produced. The permeation liquor is almost free of amino acids, which are the main causes of the taste components of liquor quality, organic acids exhibiting sourness, and sugars such as sweetening components, and even as it is, it competes with beverages as a clean and refined sake. , Furthermore, if it is blended with sake with a lot of miscellaneous taste produced by low-polished rice, sake with a strong acidity that fermentation is bad, or so-called sweet sake with a high fermentation and sugar content, Can be improved.

[0011]

EXAMPLES Next, some examples of the methods for producing the various types of sake and fermented seasonings will be described in detail below with reference to the tables and drawings. (B) Production of low-concentration sake. FIG. 1 is a conceptual diagram showing the treatment of sake with a low blocking reverse osmosis membrane (loose RO membrane).

The ordinary sake (raw sake) 1 to be processed is poured into the storage tank A and stored therein. This is pumped by the pressure pump 2 to the filtration device 4 in which the loose RO membrane 3 is arranged, and is permeated. The permeated liquor 5 is stored in the storage tank B, and the non-permeated liquor 6 is returned to the storage tank A for circulation. The concentration ratio is determined from the volume of the permeation liquor 5.

[0013]

[Table 1]

Table 1 above shows a comparison of the components of the permeated liquor 5 and the non-permeated liquor (concentration factor of 2) 6. As can be seen from these results, the permeated liquor 5 contains various components significantly reduced. That is, the acidity is reduced by about 50%, the amino acidity is reduced by about 63%, and the direct sugar is reduced by about 80%, and disulfide, 3DG, etc., which are deterioration components of sake, are extremely reduced. By the way, in sake, residual enzymes are observed, which act during aging to increase sugars and amino acids and cause deterioration of sake quality. Therefore,
From the maintenance of liquor quality, low temperature storage is necessary to suppress this.

However, when the loose RO membrane 3 is permeated,
This enzyme can be completely removed, and deterioration of liquor quality can be prevented. FIG. 2 is a conceptual diagram showing the treatment of the impermeable liquor 6 with an ion exchange agent (a strongly acidic ion exchange resin was used in this example). The non-permeable liquor 6 in the storage tank C is brought into contact with the ion-exchange resin 7 and stored in the storage tank D, and the water 8 is diluted to the target component value, and then the firing treatment 9 is performed to produce the low-concentration liquor 10. To do.

[0016]

[Table 2]

Table 2 above shows the components of the low-concentration sake produced. As a result, when the alcohol concentration was increased from 10% to about 8%, the quality of the sake was good, and a refreshing taste with a good balance of sweetness and acidity, that is, wine-like sake was obtained. (B) Production of concentrated sake and fermented seasonings.

FIG. 3 is a conceptual diagram showing the production process of concentrated sake and fermented seasoning. First, as shown in FIG. 1, sake (non-permeated liquor) 6 that has not permeated the loose RO membrane 3 is returned to the storage tank A and circulated to produce concentrated non-permeated liquor 6, which is then stored in the storage tank. Store in E. At this time, the concentration ratio is appropriately determined in consideration of the target liquor quality. next,
After the components 11 and the taste of the non-permeable liquor 6 are adjusted, the liquor is lowered and fired 12 to produce a concentrated liquor 13.

[0019]

[Table 3]

The above Table 3 shows the concentrated sake 13 which is twice and four times as thick.
The result of sensory evaluation is shown when the product was filtered with activated carbon and left at room temperature for 3 months. As a result, the double-concentrated liquor level was most suitable for beverages as concentrated liquor.
However, depending on the components of ordinary sake, the components of concentrated sake change, so it is necessary to deoxidize or supplement acid.
However, according to the Liquor Tax Law, it is not possible to add sugar to sake, so the sugar content of ordinary sake used should be around 2.5-3.5%. In addition, when it is concentrated four times, the image of sake is lost.

Then, the non-permeation liquor 6 thus concentrated
Then, after the auxiliary treatment is added and the adjustment treatment 14 is performed, the hanging process and the firing treatment 12 are performed to produce the natural fermentation seasoning 15.

[0022]

[Table 4]

Table 4 above compares the component values of 4-fold concentrated sake, honjo soy sauce, and authentic mirin. In this comparison, the raw materials and the manufacturing method are different, which makes it somewhat unreasonable, but by reference inference, the fermentation seasoning of this manufacturing method has an intermediate character between soy sauce and mirin, and there are many free amino acids. The tasteful amino acids glutamic acid and aspartic acid are less than soy sauce. As a result, a fermented seasoning having a good balance of tastes and a good taste, although the soy sauce and umami taste were slightly weak, was obtained. Depending on the case, about 10% of salt is added to it, or sodium glutamate or nucleic acid-based seasoning that enhances umami is added, or if you add starch syrup, paste, or spice depending on the application, excellent fermentation It can also be manufactured. (C) Manufacture of light dry type or sake with improved quality.

FIG. 4 is a conceptual diagram showing a process for producing a pure dry type or sake with improved quality. After the permeation liquor 5 that has permeated the loose RO membrane and the raw liquor or other sake 1 are blended 16 to the target ingredients, the blended liquor (light dry sake or 17) is produced.

[0025]

[Table 5]

Table 5 above shows ginjo sake (50% whiteness), normal sake (70% whiteness), or low-polished rice sake (90% whiteness).
%), And the result of blending each of the above-mentioned sake liquor 5 with the above-mentioned permeation liquor 5 at a ratio of 3: 1. Regarding the abnormal improvement of sake in which fermentation was not smoothly carried out, the quality of sake can be improved by permeating through the loose RO membrane and blending it appropriately.

[0027]

As described above, according to the manufacturing method of the present invention, the effects listed below can be obtained. By the loose RO membrane treatment, it is possible to easily remove proteins, which are the main factors of the sour taste and heavy taste, in the sake produced from low-polished rice without affecting the quality of other sake. As a result, it is possible to produce sake which has a low acidity, a low amino acid content, and a residual enzyme, and which has a liquor quality that is functionally clean and has a low taste.

By treating sake with an ion exchange resin, deamino acids and deterioration factors can be removed. As a result, it is possible to produce a variety of refined sake such as refreshing sake with little miscellaneous taste, that is, wine type. Since the impervious liquor is concentrated by repeating the loose RO membrane treatment, a versatile and safe natural fermented seasoning containing a large amount of natural extract can be produced.

[Brief description of drawings]

FIG. 1 is a conceptual diagram showing the treatment of sake with a low inhibition reverse osmosis membrane.

FIG. 2 is a conceptual diagram showing the treatment of the impervious sake 6 with an ion exchange agent.

FIG. 3 is a conceptual diagram showing a production process of concentrated sake and a fermented seasoning.

FIG. 4 is a conceptual diagram showing a manufacturing process of a light dry type or sake with improved liquor quality.

[Explanation of symbols]

1 ... Raw liquor 3 ... Loose RO membrane 5 ... Transparent liquor 6 ... Non-permeable liquor (concentrated liquor) 7 ... Ion exchange resin

Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI Technical display area C12G 3/08 102 C12H 1/00

Claims (4)

[Claims] 1. A method for producing sake using a low blocking reverse osmosis membrane, which comprises the combination of the following steps. (A) a first step of separating sake into permeate and non-permeate under pressure using a low inhibition reverse osmosis membrane; (b) a second step of contacting the non-permeate with an ion exchange agent, (C) Third step of adding water, 2. A method for producing sake using a low blocking reverse osmosis membrane, which comprises combining the following steps. (A) a first step of separating sake into permeate and non-permeate under pressure using a low inhibition reverse osmosis membrane, (b) a second step of appropriately adjusting and adding sake to the non-permeate, (C) Third step of filtering activated carbon, 3. A method for producing sake using a low blocking reverse osmosis membrane, which comprises the combination of the following steps. (A) a first step of separating sake into permeate and non-permeate under pressure using a low inhibition reverse osmosis membrane, (b) a second step of appropriately adjusting and adding sake to the permeate, 4. A method for producing a fermented seasoning using a low inhibition reverse osmosis membrane, which comprises the combination of the following steps. (A) a first step of separating sake into permeate and non-permeate liquor under pressure using a low-inhibition reverse osmosis membrane; Second step of circulating and concentrating to an appropriate concentration, (c) Third step of adjusting components and adding salt appropriately,