JP6100042B2 - Method and system for producing sake with reduced ethanol concentration - Google Patents

Description

  The present invention relates to a method and a system for producing sake with reduced ethanol concentration, and more particularly, to a method and system for producing sake with reduced ethanol concentration that retains the original flavor of sake and prevents variation in flavor.

  In recent years, alcoholic beverages such as wine with reduced ethanol concentration have become widespread.

  Patent Documents 1 and 2 disclose a method for reducing the ethanol concentration of wine using a rotating conical column.

  In the method described in Patent Document 3, wine is first treated with a reverse osmosis membrane to obtain a membrane permeate and a membrane non-permeate, and the membrane permeate is further pervaporated to obtain a low alcohol-containing solution. obtain. The membrane-impermeable liquid is added to the low alcohol-containing liquid to obtain a low alcohol wine.

  On the other hand, as for sake, which is one of alcoholic beverages, products with a reduced ethanol concentration have not been widely used.

Japanese Patent Laid-Open No. 61-274705 Japanese Patent Laid-Open No. 7-22646 JP-A-4-222585

  Patent Document 3 also discloses that a method similar to the above-described method for producing low-alcohol wine is applied to sake. However, since the entire amount of sake raw material is processed with a reverse osmosis membrane, the processing efficiency is disclosed. There is a problem that is difficult to obtain. In addition, there is room for improvement in terms of maintaining the original flavor of sake in products with a low ethanol concentration.

  On the other hand, the rotating cone columns described in Patent Documents 1 and 2 are excellent in terms of processing efficiency, but when applied to sake, there is a problem that the original flavor of sake is likely to be impaired.

  In particular, in sake, the ethanol concentration tends to affect the flavor (especially spiciness), and therefore, when the ethanol concentration of a product having a low ethanol concentration varies, there is a problem that the variation in flavor becomes large.

  Then, the subject of this invention is providing the manufacturing method and manufacturing system of ethanol concentration reduction sake which can preserve | save the original flavor of sake and can prevent the variation in flavor.

  Furthermore, other objects of the present invention will become apparent from the following description.

  The above problems are solved by the following inventions.

1.
Ethanol and scent component distillation step for distilling ethanol and scent component from sake containing at least ethanol and scent component;
A membrane treatment step of separating the scent component from the ethanol and scent component separated in the ethanol and scent component distillation step by a PV membrane or RO membrane;
To the sake that has undergone the ethanol and scent component distillation step, the scent component addition step of adding the scent component separated in the membrane treatment step to impart aroma to the sake,
A method for producing ethanol with reduced ethanol concentration, comprising:
A method for producing sake with reduced ethanol concentration, wherein the distillation in the ethanol and fragrance component distillation step is performed at a temperature of more than 0 ° C and not more than 10 ° C.

2.
2. The method for producing sake with reduced ethanol concentration according to the above 1, further comprising a step of adding an additive to the sake that has undergone the scent component addition step.

3.
Ethanol and scent component distillation means for distilling ethanol and scent component from sake containing at least ethanol and scent component;
PV membrane or RO membrane for separating the scent component from the ethanol and scent component separated in the ethanol and scent component distillation means,
A scent component addition means for imparting a fragrance by adding the scent component separated by the PV membrane or RO membrane to the sake from which the ethanol and scent component have been separated by the ethanol and scent component distillation means;
A system for producing sake with reduced ethanol concentration, comprising:
The ethanol and scent component distillation means perform distillation at a temperature of more than 0 ° C. and 10 ° C. or less, wherein the ethanol concentration-reducing sake production system.

4).
4. The ethanol concentration-reducing sake manufacturing system as described in 3 above, wherein the ethanol and scent component distillation means is a rotating cone column.

5.
5. The ethanol concentration-reducing sake production system according to 3 or 4, further comprising addition means for adding an additive to the sake through the scent component addition means.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method and manufacturing system of ethanol concentration reduction sake which can preserve | save the original flavor of sake and can prevent the variation in flavor can be provided.

Process drawing which shows an example of the manufacturing method of the ethanol concentration reduced sake which concerns on this invention Explanatory drawing which shows an example of the manufacturing system of the ethanol concentration reduced sake which concerns on this invention Schematic cross-sectional side view of a rotating cone column Correlation diagram showing an example of the relationship between the number of sake raw material circulation or the flow rate of contact carrier gas in a rotating cone column and the ethanol concentration after treatment Explanatory drawing which shows the other example of the manufacturing system of the ethanol concentration reduction sake based on this invention

  Hereinafter, embodiments for carrying out the present invention will be described with reference to the drawings.

  In the present invention, sake used as a raw material is, for example, sake under the Sake Tax Law (especially, Sake Tax Law Article 3 No. 7). Specifically, rice, rice koji and water, or sake lees etc. are added to these. What is fermented and filtered, and what is filtered by adding sake lees to sake can be exemplified, and the alcohol concentration is 10% by mass or more and 22% by mass or less (preferably less than 22% by mass). Preferably, it is 12 mass% or more and 18 mass% or less.

  Scent components contained in sake include esters such as ethyl acetate, aldehydes such as acetaldehyde, butyraldehyde, capronaldehyde, furfural and vanillin, alcohols such as propanol, butanol, amyl alcohol (pentyl alcohol), and phenethyl alcohol. Is mentioned.

  The present invention is suitably used when reducing the ethanol concentration of sake (raw material) to a predetermined concentration.

  FIG. 1 is a process diagram showing an example of a method for producing ethanol with reduced ethanol concentration according to the present invention.

  First, sake containing at least ethanol and a scent component is subjected to an ethanol and scent component distillation step, and the ethanol and scent component in the sake are separated.

  The scent component distillation means used in the ethanol and scent component distillation step is not particularly limited as long as ethanol and scent components can be distilled at a temperature of more than 0 ° C. and not more than 10 ° C., but a rotating cone column described later is preferably used. Can be used.

  The ethanol and scent component separated in the ethanol and scent component distillation step are subjected to a membrane treatment step using a PV membrane or an RO membrane, where the scent component is separated from ethanol.

  Next, in the scent component addition step, the scent component from the membrane treatment step, that is, the scent component from which ethanol was removed, was added to the fraction obtained by the ethanol and scent component distillation step, ie, the fraction from which the scent component and ethanol were removed. To add flavor to the sake.

  According to the present invention, the ethanol accompanying the scent component is removed, thereby preventing the ethanol concentration from increasing again with the addition of the scent component. As a result, the ethanol concentration of the sake adjusted in the ethanol and scent component distillation step is suitably maintained even after the addition of the scent component, and the ethanol concentration reduced sake with the ethanol concentration accurately set to the desired concentration can be reliably and The effect that it can manufacture efficiently is acquired. In particular, in sake, the ethanol concentration tends to affect the taste (especially spiciness), but according to the present invention, an effect of preventing the taste variation in the ethanol concentration reduced sake can be obtained.

  Furthermore, in the membrane treatment process using PV membrane or RO membrane, while highly removing ethanol, it is possible to suitably retain the scent component that substantially constitutes the original aroma of sake, The effect of suitably imparting the original aroma of sake can be obtained without causing an increase in ethanol concentration.

  Furthermore, in the present invention, by performing distillation in the ethanol and fragrance component distillation step at a low temperature of more than 0 ° C. and 10 ° C. or less, denaturation of amino acids, proteins, etc. contained in sake can be prevented. It is thought that it contributes to the preservation of the flavor of sake with reduced ethanol concentration obtained by the invention.

  FIG. 2 is an explanatory diagram showing an example of an ethanol concentration-reduced sake production system for carrying out the method for producing an ethanol concentration-reduced sake according to the present invention.

  In FIG. 2, 1 is a rotating conical column, 2 is a condenser, 3 is a vacuum pump, 4 is a pervaporation membrane (hereinafter sometimes referred to as PV membrane), 5 is a condenser, and 6 is a vacuum pump.

  In this embodiment, sake (raw material) containing at least ethanol and a scent component is introduced into the rotating cone column 1 which is ethanol and the scent component distillation means, and in the rotating cone column 1 at a temperature of more than 0 ° C. and not more than 10 ° C. By the gas-liquid contact with the carrier gas, ethanol and the scent component are separated and recovered into a gas phase (carrier gas) (ethanol and scent component distillation step).

  A configuration example of a rotating cone column used as the rotating cone column 1 according to this aspect will be described with reference to FIG.

  FIG. 3 is a schematic cross-sectional side view of a rotating conical column.

  Reference numeral 100 denotes a rotating conical column, and a housing 102 is provided in a sealable tower-shaped main body 101.

  The housing 102 has a liquid inlet 110a for introducing sake raw material at the upper part and a gas outlet 120b for discharging carrier gas, and a liquid outlet 110b for discharging the processed sake raw material at the lower part. And a gas inlet 120a for introducing a carrier gas.

  Reference numeral 103 denotes a rotatable central shaft spanned from the upper side to the lower side in the housing 102, and 103 a is a motor for rotating the central shaft 103.

  A first inversion cone 104 that is rotatable with the rotation of the central shaft 103 is attached to the central shaft 103.

  The first inversion cone 104 is configured by a vertically inverted cone, that is, a plate-shaped conical surface having a curved surface that is not the bottom surface of the cone with the apex facing downward. The rotation axis of the first inversion cone 104 is coaxial with the central axis 103.

  The first inversion cone 104 is extended so as to leave a gap that allows the liquid to flow between the inner wall of the housing 102.

  Moreover, it is preferable that at least one fin 104 a extended from the lower surface is provided on the lower surface of each first inversion cone 104.

  The central shaft 103 is provided with a plurality of such first inversion cones 104 at a predetermined pitch in the vertical direction (the axial direction of the central shaft 103).

  Reference numeral 105 denotes a second inversion cone extended from the inner wall of the housing 102 so as to be adjacent to the lower side of the first inversion cone 104.

  The second reversing cone 105 is also configured by a vertically inverted cone, that is, a plate-shaped conical surface of a curved surface that is not the bottom surface of the cone with the apex facing downward. The second reversing cone 105 is fixed to the housing 102 side and holds a gap that allows the liquid to flow between the first reversing cone 104 and the first reversing cone 104. They are arranged in parallel.

  The vicinity of the apex of the second reversing cone 105 is notched, thereby forming a gap that allows the liquid to flow through the central axis 103.

  A plurality of such second inversion cones 105 are provided on the inner wall of the housing 102 in the vertical direction at the same predetermined pitch as the first inversion cones 104.

  In the illustrated example, a plurality of first inversion cones 104 and a plurality of second inversion cones 105 are alternately arranged along the vertical direction one by one through a gap that allows liquid to flow. Yes.

  Reference numeral 130 denotes a jacket (temperature adjusting means) for maintaining the temperature in the housing 102 at a predetermined temperature, and the jacket 130 has an inlet 130a and an outlet 130b for cold water.

  In use, the sake raw material is supplied to the upper part of the housing 102 of the main body 101 through the liquid inlet 110a, and a carrier gas for recovering the scent component from the sake raw material is supplied into the housing 102 through the gas inlet 120a. Supply to the bottom.

  The central shaft 103 is rotated by the power of the motor 103a while at least a part of the supplied sake raw material stays in the housing 102.

  In the housing 102, when the sake raw material flowing from the liquid inlet 110a to the liquid outlet 110b flows into the surface of the first inversion cone 104 on the side of the central axis 103, the first inversion cone 104 rotates to move outward (with the central axis 103 and In the opposite direction). Next, the sake raw material dispersed outward flows into the surface opposite to the central axis 103 of the lower second inversion cone 105, and inward (in the direction of the central axis 103) along the taper of the surface. It is made to flow down.

  The sake raw material that has flowed down further flows into the surface of the first inversion cone 104 provided on the lower side on the side of the central axis 103, repeats the same process as described above, descends in the housing 102, and lowers the liquid outlet 110b. Head to.

  On the other hand, the carrier gas supplied to the lower part in the housing 102 passes between the plurality of first inversion cones 104 and the second inversion cones 105, that is, reverses the same path as the flow of the sake raw material described above. However, the inside of the housing 102 is raised and headed toward the upper gas outlet 120b.

  In such a process, the flow of the sake raw material is brought into counter-current contact with the flow of the carrier gas directed in the opposite direction, and the scent component in the sake raw material is extracted into the gas.

  The sake raw material from which the scent component has been removed and the carrier gas containing ethanol and the scent component from the liquid are respectively recovered from the liquid outlet 110b and the gas outlet 120b.

  The ethanol and scent component recovered from the gas outlet 120b are introduced into the condenser 2, where the scent component is separated from the carrier gas as a condensate. At this time, ethanol is condensed together with the scent component and is accompanied by the scent component. Ethanol and scent components trapped in the condenser 2 are transferred to the PV membrane 4.

  It is preferable to provide a return pipe 120c for returning the carrier gas after passing through the condenser 2 to the gas inlet 120a so that the carrier gas is circulated and used repeatedly.

  In addition, from the viewpoint of more highly removing ethanol and fragrance components, a return mechanism for returning the sake raw material from the liquid outlet 110b to the rotating cone column 1 may be provided to perform repeated processing.

  In this embodiment, the operating condition of the rotating conical column 1 is preferably such that the pressure in the housing is in the range of −90 kPaG to 10 kPaG. At this time, it is important that the temperature in the housing is in the range of more than 0 ° C. and not more than 10 ° C.

  The temperature in the housing 102 can be set by, for example, the jacket (temperature adjusting means) 130 described above. The pressure setting can be adjusted by, for example, the power of the vacuum pump 3 for circulating the carrier gas.

  Note that the vacuum pump 3 is not necessarily used for the flow of the carrier gas in the rotating conical column 1, and a fan or a compressor may be provided on the gas inlet 120a side.

  In the present invention, the ethanol concentration in sake is reduced to a desired concentration by the ethanol and scent component distillation treatment in the rotating cone column 1.

  FIG. 4 is a correlation diagram showing an example of the relationship between the number of circulations of the sake raw material or the contact carrier gas flow rate in the rotating cone column and the ethanol concentration after treatment.

As shown in FIG. 4, the post-treatment ethanol concentration in the rotating cone column 1 is set to a desired concentration by setting the number of times the sake raw material is circulated in the rotating cone column 1 or the contact carrier gas flow rate (here, N ₂ is used). Can be set to

  Thus, it is preferable to use a rotating cone column as the ethanol distillation means from the viewpoint of making the operation of reducing the ethanol concentration to a desired value easy and highly accurate.

  The condenser 2 traps liquid ethanol and scent components by introducing the carrier gas from the gas outlet 120b and cooling it.

  In this embodiment, this ethanol and scent component mixture is supplied to the PV membrane 4 and subjected to deethanol treatment (membrane treatment step).

  In other words, the liquid mixture trapped in the condenser 2 is brought into contact with the PV membrane 4, and ethanol is separated as vapor on the membrane permeation side that has been decompressed by the vacuum pump 6. The separated ethanol vapor can be liquefied and trapped by the condenser 5. The scent component is recovered from the non-permeate side (supply side) of the PV membrane 4.

  In the present invention, the PV membrane 4 is not particularly limited as long as ethanol can be selectively vaporized and separated on the membrane permeation side in a reduced pressure state. From the viewpoint of suitably preventing permeation of the scent component through the membrane, for example, a hydrophobic zeolite separation membrane or the like can be preferably used.

  Examples of the hydrophobic zeolite separation membrane include a membrane made of natural zeolite or artificial silicalite, and these are used after appropriately hydrophobizing the surface.

  Hydrophobized zeolite separation membranes can be preferably used by introducing a polymer such as aliphatic hydrocarbons or titanium into the surface of the zeolite (silicalite) membrane, and above all the surface of the zeolite (silicalite) membrane. It is preferable to use a titanosilicate film into which titanium is introduced.

  The form of the PV membrane 4 is not particularly limited, and for example, a hollow fiber membrane or a flat membrane can be preferably used.

  The region on the membrane permeation side of the PV membrane 4 is preferably a pressure in the range of 1 kPa to 100 kPa as an absolute pressure (vacuum), and the region on the membrane non-permeation side (supply side) is in the range of 0 PaG to 0.2 MPaG. It is preferable to use a pressure.

  Moreover, it is preferable that the mixture of ethanol and the scent component supplied to the PV film 4 is heated in the range of 10 ° C to 60 ° C.

  By such deethanol treatment in the PV membrane 4, the ethanol concentration is preferably in the range of 0.3% by mass to 0.4% by mass (preferably less), more preferably 0.001% by mass to 0.3%. A scent component (sake-derived scent component) reduced to a mass% (preferably less) range is obtained.

  The obtained scent component is added to the sake from which the ethanol and the scent component are removed from the rotating cone column 1 by a transfer pipe (adding means) 41.

  According to the present invention, the ethanol accompanying the scent component is removed, thereby preventing the ethanol concentration from increasing again with the addition of the scent component. As a result, the ethanol concentration of sake adjusted to a desired concentration in the first rotating conical column 1 which is a means for distilling ethanol and aroma components is suitably maintained even after the addition of the aroma component, and the ethanol concentration is accurately and desired. The effect which can manufacture reliably the ethanol concentration reduction sake made into the density | concentration of and reliably can be acquired. In particular, in sake, the ethanol concentration tends to affect the taste (especially spiciness), but according to the present invention, an effect of preventing the taste variation in the ethanol concentration reduced sake can be obtained.

  Furthermore, the PV membrane can remove ethanol highly, while suitably holding a scent component that substantially constitutes the original aroma of sake, without causing an increase in ethanol concentration to sake with reduced ethanol concentration. Moreover, the effect which can provide suitably the original fragrance of sake is also acquired.

  Furthermore, in the present invention, the distillation in the rotating cone column 1 is carried out at a low temperature of more than 0 ° C. and not more than 10 ° C., so that denaturation of amino acids, proteins, etc. contained in sake can be prevented. It is thought that it contributes to maintaining the flavor of the sake with reduced ethanol concentration.

  The carrier gas used in the rotating cone column 1 is not particularly limited, but examples thereof include nitrogen, argon, helium, carbon dioxide and the like, and nitrogen is particularly preferable from the viewpoint of suitably maintaining the flavor of sake. preferable.

  In the above description, the case where the rotating cone column 1 is used as the ethanol and scent component distillation means in the ethanol and scent component distillation step has been described. However, the present invention is not limited to this, and more than 0 ° C. and 10 ° C. or less. Any scent component distillation means capable of distilling ethanol and scent components from sake at a temperature of 1 to 5 can be suitably used. For example, a vacuum distillation tower can be preferably exemplified.

  Moreover, in the above aspect, the whole quantity of the fragrance component collect | recovered with the PV membrane 4 does not necessarily need to be added to ethanol concentration reduction sake, and a part may be sufficient as it. According to the present invention, even when the total amount of the scent component is added, the ethanol concentration can be suitably maintained, for example, by maintaining ethanol at a high level.

  In the above description, the case where the scent component (sake-derived scent component) deethanol-treated by the PV film 4 is added to the sake from which the ethanol and the scent component have been removed from the rotating cone column 1 has been shown. Is not necessarily limited to this, and a sake-derived fragrance component may be added to sake, other beverages other than sake, etc., thereby preventing an increase in ethanol concentration, Aroma of refined sake can be imparted (even when newly imparted or when aroma is enhanced).

  FIG. 5 is an explanatory diagram showing another example of a production system for sake with reduced ethanol concentration according to the present invention, and shows an example in which an RO membrane is provided as a separation membrane instead of a PV membrane. In the figure, the same reference numerals as those in FIG. 2 denote the same components, and the explanation given with reference to FIG. 2 is incorporated.

  In the example of FIG. 5, the ethanol and scent component mixture recovered in the condenser 2 is supplied to the reverse osmosis (RO) membrane 4 ′ while being pressurized by the pressure pump 6 ′. Ethanol is removed through the RO membrane 4 ', and the scent component is recovered from the non-permeating side (supply side).

  The recovered scent component is added to the sake after the treatment in the rotating cone column 1 by the transfer pipe (adding means) 41, and the ethanol concentration reduced sake is obtained.

  In the present invention, by adjusting the ethanol concentration of the obtained sake with reduced ethanol concentration to a predetermined value of, for example, 8% by mass or less, the pungent taste can be suppressed, for example, it can be easily accepted by women and the like. .

  Further, according to the present invention, it is possible to further reduce the ethanol concentration, and sake that does not substantially contain ethanol, specifically, the ethanol concentration is 0.00 mass% (0.005 mass). Sake can be reliably produced.

  In the present invention, for the purpose of adjusting the flavor (aroma component, sourness adjustment) of sake with reduced ethanol concentration, etc., additives such as flavorings, seasonings such as acid and mirin are added to the sake that has undergone the scent component addition step. , And can be appropriately added by an adding means (not shown).

  Examples of the present invention will be described below, but the present invention is not limited to such examples.

1. Example using PV membrane as separation membrane (Example 1)
Using the system for producing sake with reduced ethanol concentration (using PV membrane 4 as the separation membrane) shown in FIG. 2, using sake (ethanol concentration 15% by mass) as a raw material, produce sake with reduced ethanol concentration under the following operating conditions. did.

<Operating conditions>
・ Rotating cone column 1
Temperature: 10 ° C
Absolute pressure: 0.113 bar
Raw material supply amount (for one circulation): 100 kg / h
Number of repeated material circulation treatments: 12 times Contact carrier gas (N ₂ ) flow rate: 10 kg / h
Table 1 shows the material balance and composition at the locations indicated by I to VI below. Note that the locations indicated by I to VI below correspond to the locations indicated by symbols I to VI in FIG.
I: Raw material for sake before processing
II: Liquid phase after treatment in the first rotating conical column 1 (sake fraction)
III: Liquid condensed from the gas phase after treatment in the first rotating conical column 1 (fragrance component fractionation)
IV: Liquid obtained by condensing the vapor that has passed through the PV membrane 4 (ethanol fractionation)
V: Liquid that does not pass through the PV membrane 4 (fragrance component fractionation)
VI: Liquid obtained by adding the above V liquid to the above II liquid (ethanol concentration reduced sake)

(Example 2)
In Example 1, sake with reduced ethanol concentration was produced in the same manner as in Example 1 except that the flow rate of the contact carrier gas (N ₂ ) in the first rotating conical column 1 was 80 kg / h.
Table 2 shows the material balance and composition at the locations indicated by I to VI above.

2. Example using RO membrane as separation membrane (Example 3)
Using the production system for sake with reduced ethanol concentration shown in FIG. 5 (using RO membrane 4 ′ as a separation membrane), sake (ethanol concentration 15 mass%) was used as a raw material, and ethanol with reduced ethanol concentration was used under the following operating conditions. Manufactured.

<Operating conditions>
・ Rotating cone column 1
Temperature: 10 ° C
Absolute pressure: 0.113 bar
Raw material supply amount (for one circulation): 100 kg / h
Number of repeated material circulation treatments: 12 times Contact carrier gas (N ₂ ) flow rate: 10 kg / h
Table 3 shows the material balance and composition at the locations indicated by I to VI below. The locations indicated by I to VI below correspond to the locations indicated by symbols I to VI in FIG.
I: Raw material for sake before processing
II: Liquid phase after treatment in the first rotating conical column 1 (sake fraction)
III: Liquid condensed from the gas phase after treatment in the first rotating conical column 1 (fragrance component fractionation)
IV: Liquid permeated through RO membrane 4 '(ethanol fraction)
V: Liquid that does not permeate RO membrane 4 '(fragrance component fractionation)
VI: Liquid obtained by adding the above V liquid to the above II liquid (ethanol concentration reduced sake)

Example 4
In Example 3, sake with reduced ethanol concentration was produced in the same manner as in Example 3 except that the flow rate of the contact carrier gas (N ₂ ) in the first rotating conical column 1 was 80 kg / h.
Table 4 shows the material balance and composition at the locations indicated by I to VI above.

<Evaluation>
From Tables 1 to 4, it can be seen that according to the present invention, the ethanol concentration in sake can be reduced to a desired concentration in the ethanol and scent component distillation means (rotating cone column 1). Furthermore, it can be seen that this desired concentration is suitably maintained until after the addition of the scent component, since ethanol mixed in the scent component added later is previously removed by the PV membrane or the RO membrane.

  As described above, the fact that the ethanol concentration in sake with reduced ethanol concentration can be adjusted to a desired concentration indicates that the variation in flavor caused by the variation in ethanol concentration can be prevented.

  Moreover, it was confirmed by the sensory test that the sake with reduced ethanol concentration obtained in Examples 1 to 4 suitably retains the original flavor of sake. The reason for this is presumed to be mainly due to the fact that the denaturation of proteins and the like was prevented by distillation at a temperature of more than 0 ° C. and not more than 10 ° C., and that the scent component once distilled from sake was added again. The

  In the first to fourth embodiments, the case where the ethanol concentration is set by setting the condition of the contact carrier gas flow rate is shown. However, the condition setting for setting the ethanol concentration is not limited to this. In addition, as shown in FIG. 4, it can be suitably performed by setting conditions such as the number of circulation of the raw material.

1: First rotating conical column (fragrance component distillation means)
2: Condenser 3: Vacuum pump 4: Pervaporation (PV) membrane 4 ': Reverse osmosis (RO) membrane 41: Transfer piping 5: Condenser 6: Vacuum pump 6': Pressure pump 7: Second rotating conical column (Ethanol distillation means)
8: Condenser 9: Vacuum pump

Claims (5)

Ethanol and scent component distillation step for distilling ethanol and scent component from sake containing at least ethanol and scent component;
A membrane treatment step of separating the scent component from the ethanol and scent component separated in the ethanol and scent component distillation step by a PV membrane or RO membrane;
To the sake that has undergone the ethanol and scent component distillation step, the scent component addition step of adding the scent component separated in the membrane treatment step to impart aroma to the sake,
A method for producing ethanol with reduced ethanol concentration, comprising:
A method for producing sake with reduced ethanol concentration, wherein the distillation in the ethanol and fragrance component distillation step is performed at a temperature of more than 0 ° C and not more than 10 ° C.   The method for producing sake with reduced ethanol concentration according to claim 1, further comprising a step of adding an additive to the sake that has undergone the scent component addition step. Ethanol and scent component distillation means for distilling ethanol and scent component from sake containing at least ethanol and scent component;
PV membrane or RO membrane for separating the scent component from the ethanol and scent component separated in the ethanol and scent component distillation means,
A scent component addition means for imparting a fragrance by adding the scent component separated by the PV membrane or RO membrane to the sake from which the ethanol and scent component have been separated by the ethanol and scent component distillation means;
A system for producing sake with reduced ethanol concentration, comprising:
The ethanol and scent component distillation means perform distillation at a temperature of more than 0 ° C. and 10 ° C. or less, wherein the ethanol concentration-reducing sake production system.   4. The ethanol concentration-reducing sake manufacturing system according to claim 3, wherein the ethanol and scent component distillation means is a rotating cone column.   5. The ethanol concentration-reducing sake manufacturing system according to claim 3, further comprising addition means for adding an additive to the sake through the scent component addition means.

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