JP5845504B1 - Low-temperature aldehyde removal from alcoholic beverages and antioxidant functional liquor and method for producing the same. - Google Patents

Abstract

The present invention provides a method for producing an antioxidant functional liquor using hydrogen fine bubble liquor that eliminates acetaldehyde and other irritating aromatic components and eliminates active oxygen. A hydrogen fine bubble treatment technique for removing acetaldehyde contained in alcoholic beverages by gas exchange is provided. At the same time, the hydrogen fine bubble treatment also removes strong aromas other than acetaldehyde and changes them to mild aromas. It also masks the stimulating taste of alcohol and converts it to a mild taste. Furthermore, it imparts antioxidant functionality to sake and suppresses the activity of acetic acid bacteria. As described above, the hydrogen fine bubble treatment has a high antioxidant function and enables production of high quality liquor with a gentle scent and taste. [Selection] Figure 1

Description

  The present invention relates to a low-temperature aldehyde removal from alcohol and an antioxidant functional liquor, a production method thereof, and a production apparatus.

Alcohol ripening is the final stage of brewing for brewed liquor, and the final stage of distilled storage for distilled liquor. The purpose is to make the taste mellow with the formation of alcohol clusters.
Aging is different in mellowness and umami depending on the age of storage and laying down, and the storage age is emphasized along with the production year indicating the quality of the raw material.
If the aging period can be shortened, the production cost of alcoholic beverages can be significantly reduced.
Therefore, from the viewpoint that it is the components and properties of water that are involved in aging, many attempts have been made over the years, such as investigating the characteristics of groundwater, electromagnetic treatment, and using piwater. However, it has been unsuccessful and traditional aging has been carried out.

As a method for reducing and aging alcoholic beverages, as disclosed in Patent Document 1, there is a “reducing and aging method for alcoholic beverages and reduced aging alcohol” filed on April 4, 2005 by the present inventor.
The claim of this application is as follows. In claim 1, “in the aging stage of alcoholic beverages, a reduced colloid generating apparatus (Patent 3843361) using hydrogen under pressure / dissolved under reduced pressure is used, and alcohol is a gas-liquid colloid by adding hydrogen gas. The method of reducing and aging alcoholic beverages characterized in that it is kept in a solution, accelerates aging in a storage tank, shortens the storage period, and produces highly aromatic scented alcoholic beverages. It is a ripening promotion technique called “reduction ripening liquor characterized in that the redox potential = ORP shows a minus in the liquor produced by the ripening promotion method of claim 1”.
However, with this technique, the ORP is about -400 mV, and the DPPH radical scavenging ability has not been obtained.

  As a hydrogen water production method having antioxidative properties, Reference 2 “free radical scavenging hydrogen solution production apparatus” internationally filed by the present inventor on April 3, 2007 can be cited, and it has been certified as Japanese Patent No. 4309465. Yes. It is one of the free radical scavenging hydrogen solution manufacturing apparatuses used by this invention.

  Examples of the fine bubble hydrogen water production method include “Nanobubble production method and nanobubble water production apparatus by vacuum cavitation” in Document 3 filed by the present inventor on August 22, 2014. It is one of the fine bubble sake production system apparatus used by this invention.

Patent Publication 2006-280359 Patent publication: WO2007 / 116889 Japanese Patent Application No. 2014-183658

Alcohol contained in liquor is absorbed by the liver and produces acetaldehyde and active oxygen, which cause hangover when decomposition begins.
The production of acetaldehyde is suppressed because alcohol dehydrogenase acts in the reverse direction under reducing conditions.
Reactive oxygen is a distant cause of cancer, cerebrovascular disease, and heart disease, which are the three major causes of death in Japan, and has led to the early stage of onset of lifestyle-related diseases, which is the preceding stage.
Each disease has a problem in that it begins with damage of cells and gene RNA due to active oxygen, and develops when the degree of damage due to the repetition increases.
In order for living organisms to live, active oxygen begins with a "reaction that first decomposes water to generate hydroxy radicals and activates physiologically", and uses it for various metabolic systems in the body.
This hydroxy radical is the first active oxygen, and organisms commonly generate ATP by respiration, activate energy metabolism and use it as radicalization energy, and have the function of "generate active oxygen to live" This underlies the problem of cell damage and threatening the organism.
It has also been found that it is possible to eliminate this in the liver and various organs and to suppress toxicity by ingesting antioxidant components, reducing hydrogen water and nanobubble hydrogen water.
While enjoying liquor, suppressing the generation of active oxygen and preventing aging is also a long-lived dream, and the establishment of this technology has an innovative significance not found in the history of sake.
An object of the present application is to attenuate and remove acetaldehyde, fusel oil and other irritating aroma components contained in liquors at normal or low temperatures by gas exchange with hydrogen fine bubbles. Another problem is that the fragrance is refreshed by excluding fragrance components that have stimulating properties instantaneously, and the hydroxyl groups of alcohol are masked with hydrogen bubbles to make the taste mellow.
Furthermore, it is a big problem that alcoholic alcohol acquires DPPH radical scavenging ability and expresses the function of scavenging active oxygen in alcoholic beverage by performing hydrogen fine bubble treatment.
The subject of the production of this liquor is a method for producing an antioxidant functional liquor using hydrogen fine bubble liquor that eliminates acetaldehyde and other irritating aromatic components and eliminates active oxygen.

Means to solve the problem

<Method for producing hydrogen fine bubble liquor having acetaldehyde removal and antioxidant functionality>
Antioxidant functional liquor is one in which fine bubbles of hydrogen gas are forcibly generated and injected into liquor to form a supersaturated state of hydrogen gas fine bubbles.
In the case of distilled liquor, the use of a storage tank or barrel after distillation, and in the case of brewed liquor, an alcoholic fermenter is used, and a fine bubble treatment device, a fine bubble dense homogenization storage tank, and a circulation pipe are used. Connect and circulate by adding hydrogen fine bubbles for about 10 to 120 minutes to bring alcoholic beverages into a supersaturated state of hydrogen gas.
By the treatment, a volatile aroma such as acetaldehyde contained in the alcohol is volatilized from the liquor by gas exchange and removed. In order to further reduce acetaldehyde, which also causes hangovers, a long circulation process of 60 minutes or more is performed until the target level is reached.
The gas used for the removal of acetaldehyde has a gas exchange function by the same treatment with nitrogen, oxygen, air, and carbon dioxide gas as well as hydrogen gas, and has the same effect.
The fine bubble treatment uses a free radical scavenging hydrogen solution production apparatus (see FIG. 3) or a nanobubble production apparatus by vacuum cavitation (see FIG. 4).
The free radical scavenging hydrogen solution production apparatus was developed by the present inventors in 2007 and certified as Japanese Patent No. 4309465. The apparatus is an apparatus that generates hydrogen fine bubbles by cavitation while generating a magnetic field.
An apparatus for producing nanobubbles by vacuum cavitation is an apparatus of Japanese Patent Application No. 2014-183658 developed and filed in 2014 by the present inventor . Equipment is hydrogen fine bubble generating apparatus for crushing again by vacuum cavitation fine bubbles are generated by the ejector.
Also fine bubble treatment by any device, it is possible to produce a homogeneous fine cells nanosized by fine bubble treatment liquor, fine bubbles generated is found to generate a strong anti-oxidation function liquor Yes.
Gas exchange by fine bubble treatment is volatilized by substituting with a low boiling point acetaldehyde or volatile fragrance component with strong irritating odor, irritating fragrance component, etc. contained in alcohol, and stimulates even for a treatment time of 10 to 60 minutes. It turned out to change to a fragrance with less odor.
In the fine bubble treatment with hydrogen, the hydroxyl group (—OH) of alcohol usually gives a strong irritating taste to the tongue, but it is masked by the fine bubble containing supersaturated hydrogen, and the pungent taste is maintained even for a treatment time of 10 to 60 minutes. It turns out that it changes to a gentle taste without.
Furthermore, the hydrogen fine bubble treatment of liquor changes the liquor into a strongly reduced state of −600 mV or less, but the nano-sized fine bubbles become supersaturated with hydrogen, increasing the reactivity with respect to the substance of the fine bubbles, and the components of the liquor are increased. It has been found that DPPH radical scavenging ability is generated by acquiring an antioxidant function.
Thus, by hydrogen gas fine bubble treatment of alcoholic beverages, even if the treatment time is 10 to 60 minutes, acetaldehyde is reduced by gas exchange and the irritating odor of the aroma is attenuated, resulting in a refreshing aroma. It was confirmed that the hydroxyl group, which is an irritating taste, is masked and becomes mellow, and the active oxygen scavenging ability is also effective for promoting health, resulting in an antioxidant functional liquor.

<Production equipment for hydrogen fine bubble liquor with antioxidant function>
As shown in FIG. 1, in the case of sake, the sealed storage tank 5 in the process before firing, or the storage tank 6 of the upper opening or the storage wooden barrel 6 of the upper opening,
In the case of wine, the sealed storage tank 5 of the process before bottling, the storage tank 6 of the upper open or the storage wooden barrel 6 of the upper open,
In the case of distilled liquor, the sealed storage tank 5 of the process after distillation and cooling, or the storage tank 6 of the upper open or the storage wooden barrel 6 of the upper open,
A hydrogen supply device 1;
A hydrogen fine bubble generator 2, and
A bubble homogenizer 3 is provided under fine bubble concentration conditions,
A pipe 4 for continuously circulating the treated liquor 7 is provided between the hydrogen fine bubble generator 2 and the bubble homogenizer 3, the storage tank 5 or the storage wooden barrel 6 under a dense condition.
The basics of this apparatus are the hydrogen fine bubble generator, the bubble homogenizer 3 and the stored liquor 8 in the storage tank 5 or the storage wooden barrel 6 between the bubble homogenizer 3 and the stored liquor 8 in the hydrogen fine bubble. To form a system.
The liquor treatment is performed by sucking out the lower liquor of the stored liquor 8 in the storage tank 5 or the storage barrel 6 and performing hydrogen reduction treatment or hydrogen fine bubble treatment, and treating the treated liquor 7 after the hydrogen fine bubble treatment with the upper liquor 8 of the stored liquor 8. In this method, the processed liquor is circulated between the storage tank 5 or the storage wooden barrel 6 and the hydrogen fine bubble processing apparatus 2 to process the stored liquor 8 in the storage tank.
However, the circulation method has the same effect even if the stored liquor 8 is circulated in the upside down direction.
The operation is to remove and reduce irritating aroma components and acetaldehyde at normal or low temperature by gas exchange by hydrogen fine bubble circulation treatment, and until DPRK radical scavenging ability is acquired until the treated liquor reaches the target redox potential continue. This apparatus is an antioxidant functional liquor production apparatus that makes it possible to impart a strong antioxidant function to alcoholic beverages.
Example

Example 1
<Tests on changes in the aroma and taste of sake by fine bubble treatment>
Test method In the test, changes in the aroma and taste of liquor appear due to the relationship between fine bubble treatment and alcohol, so shochu was used as a representative example.
Using 5 liters of the shochu product, hydrogen nanobubble treatment by vacuum cavitation was performed twice for 10 minutes and 30 minutes, and the oxidation-reduction potential was measured together with the untreated section.
The taste and fragrance were examined by sensory inspections of 5 untreated and untreated products.
The method was blindfolded by five nieces and examined the change in the aroma of shochu that was untreated, treated for 10 minutes, and treated for 30 minutes.
In particular, how the pungent odor of the fragrance component is different,
The test was conducted in three stages: ++ with strong irritation, ++ with irritation, and + with low irritation.
Similarly, with regard to the taste, we can see how the strength of the stimulant taste of alcohol differs.
The examination was made in three stages: +++ with slightly strong irritation, ++ with irritation, and + with low irritation.
Test results The following table summarizes and summarizes the judgments of five people.
Outline of Test Results The oxidation-reduction potential is +200 mV in the untreated section, but vacuum cavitation of fine hydrogen gas bubbles is performed and rapidly decreases to −700 mV in the 10-minute treatment, and further decreases to −750 mV in the 30-minute treatment. .
The fragrance component of shochu contains highly volatile and irritating fragrance components. As a result of examining how effectively the fragrance acts on human sensibility after gas exchange by fine bubble treatment, It was confirmed that the sexual aroma was reduced.
According to Mr. Tsuji's judgment, it is an impression that the fragrance was soft and quiet, and the tendency was stronger when the processing time was longer.
As for taste, there was a tendency that the stimulating taste of alcohol was reduced by the fine bubble treatment. According to Mr. Tsuji's judgment, the taste is softened and a decrease in pungent taste is observed.
It was also found that the longer the fine bubble treatment, the greater the tendency.
Usually, in the aging of alcoholic beverages, the alcohol forms a cluster structure of loose bonds between alcohols with the passage of time, which means that the pungent taste of alcohol on the tongue decreases.
However, in the fine bubble treatment, it is difficult to consider the formation of a cluster structure, and it is considered that fine bubbles enter between the alcohol and the tongue and mask the pungent taste of alcohol.

Example 2
<Effect of fine bubble treatment on aroma components of sake>
Test method In the test, shochu was used as a representative of the gas exchange effect due to the relationship between fine bubble treatment and alcohol. (The results are the same for whiskey, sake, wine, and beer.)
Using 5 liters of shochu product, hydrogen nanobubble treatment by vacuum cavitation was performed twice for 10 minutes and 30 minutes, and the trend of aroma components was examined by gas chromatography.
Test results
Summary of test results The reduction of aroma components by fine bubble treatment is greatly influenced by the length of treatment time. Gas exchange reduces particularly volatile components.
As a result of measurement by gas chromatography, the concentrations of highly volatile acetaldehyde, ethyl acetate, and isoamyl acetate are greatly reduced.
Other aroma components, isobutyl alcohol, isoamyl alcohol and n-propyl alcohol are not significantly reduced.
This shows the same result as the sensory examination by five Mr. Tsuji, indicating that highly volatile acetaldehyde, ethyl acetate, isoamyl acetate, etc. were scattered by gas exchange.
In particular, since acetaldehyde is a component that has an effect on the human body, shochu usually removes the aldehyde by the difference in boiling point of each component, but in brewed sake there is a burning, but there is no distillation process. If it is possible to remove aldehydes by gas exchange even at room temperature, it is possible to produce high quality liquor that does not cause intoxication.

Example 3
<Production of antioxidant functional liquor by fine bubble treatment>
Test method In the test, shochu was used as a representative of the anti-bacterial action of alcohol caused by the fine bubble treatment. (The results are the same for whiskey, sake, wine, and beer.)
Using 5 liters of shochu product, hydrogen nanobubble treatment by vacuum cavitation was performed twice for 10 minutes and 30 minutes, and the antioxidant function of the produced liquor was investigated by measuring the radical scavenging ability of DPPH. It was.
Summary of Test Results In the untreated section where no reduction treatment was performed, the redox potential was +230 mV and the DPPH radical scavenging ability was zero.
In the fine bubble 10-minute treatment, the oxidation-reduction potential was −700 mV and the radical scavenging ability was 1.18 μM / L / min.
In the fine bubble 30 minute treatment, the oxidation-reduction potential was −750 mV and the radical scavenging ability was 1.40 μM / L / min.
Thus, it was confirmed that there was an antioxidant function by the fine bubble treatment. Thereby, it became clear that manufacture of an antioxidant functional liquor can be implemented by a fine bubble process.

Example 3
<Stability of antioxidant functional liquor>
Test Method Using 5 liters of a shochu product, hydrogen nanobubble treatment by vacuum cavitation was performed for 30 minutes, and the produced liquor was collected and allowed to stand tightly for 1 month, 2 months and 3 months to examine the stability of the antioxidant function.
Antioxidant analysis was performed by measuring radical scavenging ability of DPPH.
Outline of test results Although there are some experimental errors for each treatment, the oxidation-reduction potential is slightly increased in 3 months, there is no significant change, and DPPH radical scavenging ability also changes greatly in the range of 1.23-1.40. Was not recognized.
The top and bottom of the data is considered to be the range of experimental errors.
That is, it has been found that the acquisition of the antioxidant function by the hydrogen fine bubble treatment lasts for a long time.

Industrial applicability

It is known that active oxygen in living bodies causes diseases such as lifestyle-related diseases, cerebrovascular diseases, heart diseases, and cancers. The function to prevent this is an antioxidant function, and it is known that vegetables, nanobubble hydrogen water, and the like have such a function.
Alcoholic beverages produce acetaldehyde after drinking, which is accompanied by generation of active oxygen.
When a fine bubble treatment of hydrogen is performed on sake, the sake itself acquires an antioxidant function and functions as an antioxidant beverage. In addition, acetaldehyde and fusel oil, which are produced as by-products in the liquor production process, are components that cause hangover and are slightly harmful to the human body. If this can be removed and reduced by the fine bubble process, the quality of the sake will be improved.

Hydrogen fine bubble liquor production equipment in a sealed storage tank Hydrogen fine bubble liquor production equipment in open storage tank or sake storage wooden barrel Free radical scavenging hydrogen solution production equipment (reference diagram) Nano bubble production equipment by vacuum cavitation (reference diagram)

DESCRIPTION OF SYMBOLS 1 Hydrogen gas supply device 2 Fine bubble generator 3 Bubble homogenizer under dense conditions 4 Circulation pipe 5 Sealed storage tank 6 Open storage tank or storage barrel 7 Processed liquor (fine bubble liquor)
8 Stored liquor in the storage tank

Claims (4)

Hydrogen alcohol , nitrogen gas, or carbon dioxide gas is bubbled into liquors to circulate the treated liquor in the storage tank,
With hydrogen fine bubble gas exchange function at room temperature or low temperature,
A method for removing acetaldehyde, which is a cause of hangover. In the process before burning sake, before wine bottling, after distillation of distilled spirits and after cooling,
A liquor storage tank or barrel
A hydrogen supply device;
A hydrogen fine bubble generator,
Fine bubble dense bubble homogenization storage tank,
A bubble homogenizer and a circulation pipe are provided under dense conditions in which liquor is circulated between the storage tank or storage barrel and the hydrogen fine bubble generator,
Hydrogen fine bubble treatment is performed on alcoholic beverages, and the treated liquor is circulated in a storage tank or storage barrel, and the gas exchange function of hydrogen fine bubbles removes and reduces highly volatile irritating aroma components and acetaldehyde.
Mask the hydroxyl group of alcohol with hydrogen molecules to remove irritation,
The oxidation-reduction potential is set to a strong reduction state of −500 mV to −750 mV, and DPPH radical scavenging ability is given.
Protect the antioxidant function component of alcoholic beverages and at the same time strengthen the antioxidant function to eliminate active oxygen,
Suppression of acetic acid bacteria and prevention of liquor of alcoholic beverages accompanying the provision of strong reducing ability,
A method for producing an antioxidant functional liquor, wherein acetaldehyde is removed at a low temperature to a normal temperature. In the case of sake, the storage tank or storage wooden barrel of the process before the firing,
In the case of wine, storage tank or storage wooden barrel in the process before bottling,
In the case of distilled liquor, the storage tank or storage barrel of the process after distillation and cooling, a hydrogen supply device,
A hydrogen fine bubble treatment device;
A bubble homogenizer under fine bubble concentration conditions;
A pipe for circulating treated liquor is provided between the hydrogen fine bubble treatment device and the storage tank or storage barrel,
Draw out the lower liquor of the storage tank or storage wooden barrel and perform hydrogen reduction treatment or hydrogen fine bubble treatment, return the treated liquor after hydrogen fine bubble treatment to the upper layer liquor, or circulate in the storage tank or storage wooden barrel,
Or, the upper layer liquor of the storage tank or storage wooden barrel is sucked out, hydrogen reduction treatment or hydrogen fine bubble treatment is performed, the treated liquor after the hydrogen fine bubble treatment is returned to the lower layer liquor and circulated in the storage tank or storage barrel. Method
Forming a system for circulating treated liquor between the storage tank or storage barrel and the hydrogen fine bubble treatment device,
It is possible to remove and reduce irritating aroma components and acetaldehyde at room temperature or low temperature by gas exchange function,
Continue processing until the treated liquor acquires the target redox potential, DPPH radical scavenging ability,
An antioxidant functional liquor production apparatus characterized by imparting a strong antioxidant function to alcoholic beverages. 4. The antioxidant functional liquor production apparatus according to claim 3, wherein the hydrogen fine bubble generation apparatus is systematized by utilizing a free radical scavenging hydrogen solution production apparatus or a vacuum cavitation nanobubble production apparatus.