JP4925312B2 - Solid-liquid separation method of shochu shochu moromi - Google Patents

Description

  The present invention relates to a method for efficiently solid-liquid separation of shochu shochu mash and a shochu obtained by distilling the mash liquid portion obtained by the method.

  Shochu is usually fermented by adding yeast (alcohol (original)) sufficiently grown to perform alcoholic fermentation to cooked rice, wheat, etc. added with koji mold and cultured (i.e., koji making). Manufactured by distilling “moromi”. In recent years, the popularity of shochu has increased, and the amount of distillation residue (also referred to as distillation waste liquid or shochu) has increased with the increase in production. There is also moromi vinegar in the typical use of distillation residue for food. Moromi vinegar is generally produced by obtaining a clarified liquid by squeezing or centrifuging a distillation residue, which is a by-product after distilling moromi to obtain an alcohol component (shochu). However, in such a method, since the distillation residue contains a large amount of insoluble solids derived from raw materials (for example, fibers in potato shochu), the filterability is poor. Therefore, the present inventors, based on a completely different idea from the conventional method of distillation of moromi and solid-liquid separation of the distillation residue after moromi distillation, in the manufacturing process of shochu and moromi vinegar, Proposal of a method to obtain the mash liquid part and the mash solid part even if it was done before, and further processing the obtained mash liquid part and the mash solid part, such as distillation and concentration. (Patent Document 1). For example, the alcohol content obtained by distilling the mash liquid part and the mash solid part is used as a new shochu, the concentrated residue of the mash liquid part is used as concentrated mash vinegar, and the mash solid part is used as a functional food material rich in fiber. it can.

  However, when the mash raw material is mash, the shochu mash liquid and waste liquid are mostly solids derived from the raw material, and solid-liquid separation by filtration is difficult, and solid-liquid separation methods such as centrifugal separation and suction filtration are There was a problem that the aroma component was volatilized.

JP 2006-109705 A

  An object of the present invention is to provide a method for efficiently performing solid-liquid separation of shochu shochu moromi, which has a large amount of solids derived from raw materials and has been difficult to separate.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors preliminarily filtered the mash shochu mash to remove coarse fibers, solid parts, cocoon skin, etc., and then send the filtrate. It was found that solid-liquid separation can be successfully performed by press-fitting into a filter with a liquid pump and squeezing and filtering. In addition, the shochu obtained by distilling the mash liquid portion thus produced had an excellent sake quality. The present invention has been completed based on such findings.

That is, the present invention includes the following inventions.
(1) A method of pre-filtering shochu shochu mash and separating the filtrate into a mash liquid part and a mash solid part by squeezing filtration.
(2) A shochu containing an alcohol component obtained by distilling and distilling the mash liquid portion obtained by the method of (1).
(3) A crumbly solid part obtained by the method of (1).
(4) Distillation residue of the mash liquid part obtained by the method of (1).

  According to the method of the present invention, it is possible to efficiently perform solid-liquid separation of shochu shochu mash, which has a large amount of solids derived from raw materials and has conventionally been difficult to separate.

  Moreover, the alcohol content distilled from the mash liquid part obtained by the solid-liquid separation of the method of the present invention can be provided as an unprecedented sensory shochu with excellent liquor quality.

  Furthermore, according to the method of the present invention, the amount of yeast leaking out can be adjusted by selecting a filtration membrane at the time of filtration, and it has a wide moisture content by adjusting the time and pressure at the time of squeeze filtration. There is also an advantage that a solid content can be obtained.

  The “shochu moromi” used in the solid-liquid separation method of shochu mash moromi according to the present invention refers to so-called “secondary moromi” obtained by allowing koji mold and yeast to act on sweet potato, which is a raw material of shochu. Here, shochu means shochu classified as “single-distilled shochu” and does not include “continuous-distilled shochu” in which brewing alcohol is diluted.

  Until the acquisition of the above-mentioned “mochi shochu moromi” (hereinafter referred to as “moromi”), it can be carried out in accordance with the normal production process of shochu. First, steamed rice or wheat is inoculated with koji mold (seed koji) and mixed thoroughly, and cultured by repeatedly blowing, stirring, and standing in the range of 35 ° C to 45 ° C to obtain koji for shochu production. (Iron making). As the koji mold, any of white koji mold, black koji mold, and awamori koji mold may be used. Specifically, Aspergillus kawachii, Aspergillus saitoi, Aspergillus usamii, Aspergillus awamori ( Aspergillus awamori) is used. Next, yeast (sake mother) and water are added to the resulting koji, followed by primary fermentation, and when the main raw material (depending on the type of shochu, which is sweet potato in the present invention) is added and fermented, secondary moromi is obtained. .

  Subsequently, the obtained shochu shochu mash is pre-filtered, and the filtrate is squeezed and filtered, and the mash liquid portion and the mash solid portion are solid-liquid separated. Here, the pre-filtration means is not particularly limited as long as it can remove coarse fiber content, solid portion, cocoon skin, and the like, but for example, it is performed by a vibration sieve using a 10 to 16 mesh filter membrane. Further, in the press filtration, the filtrate obtained by the above preliminary filtration is press-fitted in a stepwise pressure of 0.05 to 0.2 Mpa into a commercially available press filter, and then compressed air is fed, and 0.1 to Squeeze for 2 to 20 hours with air pressure of 0.5 Mpa to leak the mash liquid part and separate from the mash solid part. Any press filter can be used as long as it is a press filter equipped with a pneumatic press mechanism developed for foods and pharmaceuticals, and a Kamata filter press used for sake mash squeezing is preferred.

  Next, the separated mash liquid part is distilled (reduced pressure or atmospheric distillation) to distill and collect alcohol. When the concentration of the distilled alcohol reaches about 10%, the alcohol recovery is finished to obtain the shochu of the present invention.

  The alcohol content obtained by distilling and distilling the mash portion obtained by solid-liquid separation of the above shochu shochu has an alcohol concentration of 35 to 45%. Unlike conventional shochu, which is produced by directly distilling the mash without removing the solids, this alcohol is a new type of fresh type that has no scent or odor peculiar to the raw material and has a balanced scent and taste. is there.

  On the other hand, in the above solid-liquid separation method, by adjusting the time and pressure at the time of squeezing filtration, it is possible to obtain a crumbly solid part having a moisture (water + alcohol content) content in a wide range such as 50% to 80%. it can. Therefore, what is necessary is just to adjust to a desired moisture content according to the use of a crumbly solid part. The moromi solid portion can be used as a functional food material because it can exhibit various effects such as strengthening natural fiber components in food, improving texture, and maintaining freshness by moisture retention. For example, foods that can add or improve functionality by blending the above mash solids include processed meat products such as sausages and ham, processed fish products such as kamaboko and chikuwa, and frozen foods such as gyoza and croquettes. . Moreover, the said mash solid substance can mix | blend an excipient | filler etc. and can be used suitably also for livestock and fish feed.

  Furthermore, the residue (distillation residue) obtained by distilling the mash liquid portion separated into solid and liquid and distilling the alcohol is also used as it is as a food or drink, either as it is or after dilution, or by adding other ingredients. Available. Suitable examples of the food and drink include seasonings (typically seasonings such as edible vinegar-like sour seasonings, dressings and mayonnaise) and citric acid beverages.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention.

(Example 1) Solid-liquid separation of potato shochu moromi, production of Tanrei type shochu
(1) Preparation of potato shochu moromi After 1000 kg of raw rice was washed with water, it was immersed in water for 60 minutes, drained for 30 minutes, and then steamed for 60 minutes. The obtained cooked rice was cooled, then inoculated with shochu seeds Kuramata inoculum fungi, and kneaded at about 35-40 ° C. for about 40 hours. 1200L of water (primary charge water) was added to the manufactured koji, and 5L of seed yeast was further added, and fermented for 5 days to make a liquor mother (primary charge).

  Next, 5000 kg of raw sweet potatoes were washed with water and steamed for 1 hour, then cooled by blowing and pulverized. Next, 3000 L of water (secondary charge water) was added to the crushed sweet potato, and further, the primary mash (sake mother) fermented by the first charge was added (secondary charge). After performing the secondary charging, fermentation was performed for about 9 days to obtain about 8200 L of secondary moromi (moromi). Up to this point, it has been implemented on a site scale.

(2) Solid-liquid separation of shochu shochu moromi The subsequent steps were carried out on a test scale. Using the secondary mash 40L obtained in (1), pre-filter this with a 16-mesh vibrating screen, and put the obtained mash (stock solution: 6 ° C) into a well-stirred pressure-feed tank. Pressure (0.05, 0.10, 0.15, 0.20Mpa stepwise load) the stock solution is squeezed and filtered [Model used: Research test machine (40D type manufactured by Iwata Sangyo Co., Ltd.), Filtration area: 0.88m ² , Filter cloth used: T1005C (material: polyester, air permeability: 0.5 cc / sec / cm ² )]. When the press-fitting was completed, compressed air was sent to the squeezing hill, and dehydration was performed by pneumatic squeezing (air pressure of 0.1, 0.2, 0.3, 0.4, 0.5 Mpa was applied stepwise). The filtration dehydration test results when the pressing time is 2 hours, 3 hours, and 20 hours are shown in FIGS.

  If the pressing time is lengthened, the moisture content of the cake, which is a solid part, tends to decrease, but the cake peeling is good even in a short time, which hinders filtration capacity and filtration operation. Therefore, in the case of using the solid part, it can be said that the moisture content (water + alcohol content) of the solid content obtained according to the application can be adjusted by controlling the pressing time in the range of 2 to 20 hours.

(3) Alcohol Distillation 50 L of the clear filtrate (moromi liquid) obtained by the above pressure filtration was subjected to atmospheric distillation with a distiller (50 L vacuum / normal pressure combined test distillation apparatus manufactured by Chemical Plant). The operating conditions were a vacuum of -720 mmHg and the moromi liquid boiled at about 32 ° C. Distillation was continued for about 2 hours, and when the distilled alcohol concentration reached 10%, alcohol recovery was stopped. As a result, 16.3 L of 39.7% alcohol fraction was obtained. The alcohol recovery yield was 95.1%.

(Example 2) Sake quality analysis of shochu of the present invention Shochu of the present invention obtained in Example 1 (Tanrei type A), and, as a comparison, ordinary type shochu obtained by distilling fermentation mash as it is (normal type N), fermentation mash Was subjected to solid-liquid separation with a centrifuge (manufactured by Kokusan Co., Ltd.), and a sake quality analysis was performed on shochu (Tanrei Type B) obtained by distilling the liquid portion obtained. The outline of the production process of the normal type N, the light type A, and the light type B is as shown in FIG.

(1) Sensory test For three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B, sensory evaluation was conducted by five skilled panelists. The items of sensory evaluation were fragrance, taste, and overall (balance), and the score was 5 points each. The scoring criteria were 1 point: clear defects, 2 points: slightly inferior, 3 points: average, 4 points: slightly better, 5 points: excellent. The results are shown in Table 2 below.

(2) Alcohol content The alcohol content of three types of shochu, normal type N, Tanrei type A (invented shochu), and Tansui type B, was 38.1%, 39.7% and 39.3%, respectively. A and B tended to be higher.

(3) pH measurement When pH was measured for three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B, there was no significant difference at 5.35, 5.45 and 5.50, respectively.

(4) Acidity measurement The acidity (product acidity) of three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B, was measured, and all were 0.3 and there was no difference.

(5) Ultraviolet absorption Absorption (Abs. 275nm × 1000) of three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B, was measured to be 273, 291 and 393, respectively. Tanrei Type B was the highest.

(6) TBA value measurement TBA values (Abs. 530 nm × 1000) of three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B were measured to be 273, 291 and 393, respectively. In the same manner as in the ultraviolet absorption, Tanrei Type B was the highest.

(7) GC analysis of aroma components The aroma components of three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B, were analyzed by GC. The results are shown in FIG. Tanrei type B contained less ethyl acetate and isoamyl acetate.

(8) GC / MS (HS-TRAP) analysis of aroma components HS-TRAP type GC / MS for the aroma components of three types of shochu, normal type N, Tanrei type A (present invention shochu), and Tanrei type B Analyzed with The results are shown in FIG. Among the components detected in the first half, the amount of ethyl acetate was small in Tanrei Type B. This agreed with the sensory evaluation described above. Among the components detected in the latter half, the amount of fatty acid ethyls was smaller in the tanrei type A (invented shochu) and danrei type B than in the normal type N.

(9) HPLC analysis of free fatty acid / ester fatty acid Normal fatty acid N, Tanrei type A (present invention shochu), and Tanrei type B were analyzed by HPLC for free fatty acid and ester fatty acid. . The results are shown in FIG. Tanrei type A (invented shochu) has a small amount of each fatty acid, and this result was consistent with the result of the GC / MS (HS-TRAP) analysis described above.

The filtration dehydration test result (pressing time 2 hours) by a press filter is shown. The filtration dehydration test result (pressing time 3 hours) by a press filter is shown. The filtration dehydration test result (pressing time 20 hours) by a press filter is shown. The outline of the production process of the normal type N, the pale type A (invented shochu), and the pale type B is shown. The GC analysis result of the fragrance component of normal type N, pale type A (present invention shochu), and pale type B is shown. The HS-TRAP type GC / MS analysis results of the fragrance components of normal type N, pale type A (present invention shochu), and pale type B are shown. The results of HPLC analysis of free fatty acid / ester fatty acid of normal type N, pale type A (present invention shochu), and pale type B are shown.

Claims (2)

Pre-filter mash shochu moromi with a vibrating sieve using a 10-16 mesh filter membrane, and squeeze the filtrate stepwise by applying an air pressure of 0.1-0.5 Mpa with a squeezing filter equipped with a pneumatic squeezing mechanism. And then separating the mash liquid portion into a mash liquid portion and a mash solid portion.   A shochu containing an alcohol component obtained by distilling and distilling the mash liquid portion obtained by the method of claim 1.

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