JPH01165365A - Production of whiskey flavor ingredient - Google Patents
Production of whiskey flavor ingredientInfo
- Publication number
- JPH01165365A JPH01165365A JP62322751A JP32275187A JPH01165365A JP H01165365 A JPH01165365 A JP H01165365A JP 62322751 A JP62322751 A JP 62322751A JP 32275187 A JP32275187 A JP 32275187A JP H01165365 A JPH01165365 A JP H01165365A
- Authority
- JP
- Japan
- Prior art keywords
- whiskey
- reverse osmosis
- osmosis membrane
- concentrate
- treated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015041 whisky Nutrition 0.000 title claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 239000004615 ingredient Substances 0.000 title abstract 4
- 239000012528 membrane Substances 0.000 claims abstract description 26
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000012141 concentrate Substances 0.000 abstract description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 4
- 239000003085 diluting agent Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 239000012466 permeate Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000007865 diluting Methods 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229920003235 aromatic polyamide Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はウィスキー香味成分を効率よく製造する方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for efficiently producing whiskey flavor components.
更に詳細には、本発明は、ウィスキー原酒又はその処理
液を逆浸透膜処理によってウィスキー香味成分を効率よ
く製造する方法に関するものである。More specifically, the present invention relates to a method for efficiently producing whiskey flavor components by treating unprocessed whiskey or its treated liquid with a reverse osmosis membrane.
本発明の方法によれば、ウィスキーの香味成分がほぼ均
一に濃縮され、すぐれた香味液が得られるので、これを
用いれば各種アルコール濃度の酒類にも芳醇な香味をも
たせることが可能となり。According to the method of the present invention, the flavor components of whiskey are almost uniformly concentrated and an excellent flavor liquid is obtained, so that by using this, it is possible to impart a rich flavor to alcoholic beverages with various alcohol concentrations.
酒類業界に大いに貢献するものである。This will greatly contribute to the alcohol industry.
（発明が解決しようとする問題点）
低アルコール含量のウィスキー香味酒を製造しようとす
る場合、ウィスキー原酒を水で希釈するだけでは香味成
分も希釈されて、香味の薄い酒となり、製品化すること
ができない。(Problems to be Solved by the Invention) When attempting to produce a whiskey-flavored liquor with a low alcohol content, simply diluting the unprocessed whiskey with water dilutes the flavor components, resulting in a liquor with a weak flavor, which is difficult to commercialize. I can't.
そこで、ウィスキー原酒から香味成分だけを分離すれば
１分離した香味成分はブレンド材料として有効に使用す
ることができるようになるのであるが、ウィスキー原酒
から香味成分のみを分離取得することはとうてい困難な
ことであった。Therefore, if only the flavor components are separated from the whiskey base, the separated flavor components can be effectively used as blending materials, but it is extremely difficult to separate and obtain only the flavor components from the whiskey base. Was that.
（問題点を解決するための手段）
本発明者らは、ウィスキーの香味成分を効率よく分離取
得する方法を求めて鋭意研究した結果、逆浸透膜を用い
て加圧処理すればウィスキー香味成分が効率よく分離で
きることが分ったのである。(Means for Solving the Problems) As a result of intensive research in search of a method for efficiently separating and obtaining the flavor components of whiskey, the present inventors found that the flavor components of whiskey can be removed by pressure treatment using a reverse osmosis membrane. It was found that the separation could be performed efficiently.
本発明は、ウィスキー原酒又はその処理液を逆浸透膜に
かけ、加圧処理し、非透過液を取得することを特徴とす
るウィスキー香味成分の製造方法である。The present invention is a method for producing a whiskey flavor component, which is characterized by applying unprocessed whiskey or a treated liquid thereof to a reverse osmosis membrane, subjecting it to pressure treatment, and obtaining a non-permeated liquid.
本発明においては、ウィスキー原酒、ウイスキ−原酒の
希釈液、ウィスキー原酒の濃縮液、ウィスキー原酒を逆
浸透膜にかけて香味成分を濃縮した液などが逆浸透膜で
処理される。In the present invention, whiskey, a diluted whiskey, a concentrated whiskey, a liquid obtained by applying the whiskey to a reverse osmosis membrane to concentrate flavor components, and the like are treated with a reverse osmosis membrane.
これらウィスキー原酒又はその処理液を逆浸透膜で加圧
処理すると、アルコールは濃縮液と同程度の濃度で水と
ともに透過するが、ウィスキー香味成分はほとんど透過
されずに濃縮液に残留する。When these unprocessed whiskeys or their treated liquids are subjected to pressure treatment using a reverse osmosis membrane, alcohol permeates together with water at a concentration similar to that of the concentrated liquid, but almost no whiskey flavor components are permeated and remain in the concentrated liquid.
即ち、逆浸透膜を使用すればウィスキー香味成分の組成
がほぼ同じ組成のまま、バランスをくずすことなく、残
留して濃縮されることが確認されるのである。In other words, it has been confirmed that when a reverse osmosis membrane is used, the composition of the whiskey flavor components remains almost the same and is concentrated without changing the balance.
本発明において、逆浸透膜で処理した原酒は、例えばア
ルコール濃度はほぼ原酒のアルコール濃度と同じで、香
味成分だけ約２倍に濃縮されたものとすることができる
ので、この処理液を２倍に水で希釈すれば、アルコール
濃度は半分で香味成分だけはウィスキー原酒と同じもの
を製造することができることになるのである。また、使
用する逆浸透膜の種類、運転条件の選択によっては特定
の香味成分をして膜を透過させることにより、濃縮液側
にもとの原酒と香味のバランスの異なる新らしいタイプ
の原酒を創り出すことも可能である。In the present invention, the unprocessed sake treated with a reverse osmosis membrane can have an alcohol concentration that is almost the same as that of the unprocessed sake, and only the flavor components are concentrated approximately twice as much. By diluting it with water, it is possible to produce a product with half the alcohol concentration and the same flavor components as unprocessed whisky. In addition, depending on the type of reverse osmosis membrane used and the selection of operating conditions, specific flavor components can be passed through the membrane to produce a new type of unprocessed sake with a different flavor balance from the original unprocessed sake into the concentrate. It is also possible to create one.
本発明で用いる逆浸透膜としては逆浸透膜として市販さ
れているものであればいかなるものでもよい０本発明に
おいてはＲＯ−５Ｕ−７１０（東しく株）製）が有効に
使用される。The reverse osmosis membrane used in the present invention may be any commercially available reverse osmosis membrane. In the present invention, RO-5U-710 (manufactured by Toshishiku Co., Ltd.) is effectively used.
一般に逆浸透膜は加圧装置に組込まれているが、本発明
においてもこの加圧装置がそのまま使用できる。加圧条
件としては、３Ｋｇ／ａｆ〜１００Ｋｇ／ａＪ程度がよ
い。Generally, a reverse osmosis membrane is incorporated into a pressurizing device, but this pressurizing device can be used as is in the present invention. The pressurizing conditions are preferably about 3 Kg/af to 100 Kg/aJ.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例
本発明において、逆浸透膜加圧室を用いてウィスキー原
酒を処理する例が第１図に示される。Example In the present invention, an example in which unprocessed whiskey is treated using a reverse osmosis membrane pressurized chamber is shown in FIG.
第１図で、Ａは原酒（アルコール５９．９０％）１５０
ｍを入れた容器で、Ｂはポリアラミド系複合膜、ＲＯ−
ＳＵ−７１０（東しく株）製）外径４インチ、長さ１０
１６ｍ＋ｗ、スパイラル型、膜面積６．７ホ を組込ん
だ逆浸透膜加圧室で、Ｃは透過液の容器である。In Figure 1, A is unprocessed sake (59.90% alcohol) 150
In the container containing m, B is a polyaramid composite membrane, RO-
SU-710 (manufactured by Toshiku Co., Ltd.) outer diameter 4 inches, length 10
A reverse osmosis membrane pressure chamber incorporating a 16m+w, spiral type, membrane area of 6.7H, and C is a container for permeate.
原酒は容器ＡからポンプＰで逆浸透膜加圧室Ｂに送られ
、ここで１２ｋｇ／ ｆｆｌの運転圧がかけられ、この
圧力下で逆浸透膜処理が行なわれ、透過液は容器Ｃに貯
留される。非透過液は加圧によって漏出し、濃縮液とし
て容器Ａに戻される。The raw sake is sent from container A to reverse osmosis membrane pressurizing chamber B by pump P, where an operating pressure of 12 kg/ffl is applied, reverse osmosis membrane treatment is performed under this pressure, and the permeate is stored in container C. be done. The retentate leaks out under pressure and is returned to container A as a concentrate.
容器Ａに戻った濃縮液は原酒と混合した状態で再びポン
プＰで逆浸透膜処理される濃縮工程がくり返される。The concentrated liquid returned to container A is mixed with the unprocessed sake and subjected to reverse osmosis membrane treatment by pump P, and the concentration process is repeated.
この循環加圧処理を２．５時間行い、２５Ωの濃縮液と
１２５ｇの透過液を得た。This circulation pressurization treatment was carried out for 2.5 hours to obtain a 25Ω concentrated liquid and 125 g of permeate.
各運転時間（ｈｒ）における透過液流速（ｄ／ｍ１ｎ）
は第２図に示される。Permeate flow rate (d/m1n) at each operating time (hr)
is shown in FIG.
また、各運転時間（ｈｒ）における濃縮液と透過液の各
アルコール濃度の変化は第３図に示される。Furthermore, changes in the alcohol concentrations of the concentrate and permeate at each operating time (hr) are shown in FIG. 3.
更に、循環２．５時間終了時濃縮液のアルコール濃度は
６０．８０％と測定されたので、原酒のアルコール濃度
かられずか０．９％上昇したことが確認された。Furthermore, the alcohol concentration of the concentrate at the end of 2.5 hours of circulation was measured to be 60.80%, which confirmed that the alcohol concentration had increased by only 0.9% from the alcohol concentration of the raw sake.
次に、循環２．５時間後の最終濃縮液（非透過液）につ
いて香味成分の分析を行い、同時にウィスキー原酒の香
味成分も分析し、両者を比較し、濃縮倍率を出した。Next, the final concentrated liquid (unpermeated liquid) after 2.5 hours of circulation was analyzed for flavor components, and at the same time, the flavor components of the unprocessed whiskey were also analyzed, and the two were compared to determine the concentration ratio.
その結果は次の表１に示されるが、アルコール濃度はほ
とんど変化しないにもかかわらず、香味成分は１．６〜
２．７の倍率でバランスよく濃縮されているのが分る。The results are shown in Table 1 below, and although the alcohol concentration hardly changes, the flavor components range from 1.6 to
It can be seen that it is well-balanced and concentrated at a magnification of 2.7.
（効 果）
本発明ではウィスキー原酒又はその処理液を濃縮するた
めに逆浸透膜を用いて加圧処理することによって、ウィ
スキーの香味成分のみをバランスよく濃縮することがで
きたのである。(Effects) In the present invention, only the flavor components of whiskey were able to be concentrated in a well-balanced manner by applying pressure treatment using a reverse osmosis membrane to concentrate the whiskey stock or its treated liquid.
【図面の簡単な説明】
第１図は本発明の逆浸透膜処理の一実施態様を図示した
もので、第２図は実施例における透過液流速を示す図で
、第３図は濃縮液と透過液の各アルコール濃度の変化を
示す図である。
代理人 弁理士 戸 １）親 男
第 １ 図
第 ２ ２
運払詩藺（ｈｒ）
第 ３ フ
循環＊閘 （ｈｒ）[BRIEF DESCRIPTION OF THE DRAWINGS] Fig. 1 shows an embodiment of the reverse osmosis membrane treatment of the present invention, Fig. 2 shows the permeate flow rate in the example, and Fig. 3 shows the flow rate of the concentrated liquid and FIG. 3 is a diagram showing changes in each alcohol concentration of the permeate. Agent Patent Attorney Door 1) Parent Male No. 1 Figure No. 2 2 Unpaid Poetry (hr) No. 3 Fu circulation *lock (hr)
Claims (1)
、加圧処理し、非透過液を取得することを特徴とするウ
イスキー香味成分の製造方法。(1) A method for producing a whiskey flavor component, which comprises applying a whiskey stock or a treated liquid thereof to a reverse osmosis membrane, subjecting it to pressure treatment, and obtaining a non-permeated liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62322751A JPH01165365A (en) | 1987-12-22 | 1987-12-22 | Production of whiskey flavor ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62322751A JPH01165365A (en) | 1987-12-22 | 1987-12-22 | Production of whiskey flavor ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01165365A true JPH01165365A (en) | 1989-06-29 |
Family
ID=18147234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62322751A Pending JPH01165365A (en) | 1987-12-22 | 1987-12-22 | Production of whiskey flavor ingredient |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165365A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997004072A1 (en) * | 1995-07-21 | 1997-02-06 | Brown-Forman Corporation | Oak aged alcoholic beverage extract and accelerated whisky maturation method |
| US6132788A (en) * | 1995-07-21 | 2000-10-17 | Brown-Forman Corporation | Oak aged alcoholic beverage extract |
| WO2017073704A1 (en) * | 2015-10-28 | 2017-05-04 | サントリーホールディングス株式会社 | Alcohol-tasting beverage |
-
1987
- 1987-12-22 JP JP62322751A patent/JPH01165365A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997004072A1 (en) * | 1995-07-21 | 1997-02-06 | Brown-Forman Corporation | Oak aged alcoholic beverage extract and accelerated whisky maturation method |
| US6132788A (en) * | 1995-07-21 | 2000-10-17 | Brown-Forman Corporation | Oak aged alcoholic beverage extract |
| US6344226B1 (en) | 1995-07-21 | 2002-02-05 | Brown-Forman Corporation | Process for producing an extract of an accelerated oak aged alcoholic concentrate |
| US6506430B1 (en) | 1995-07-21 | 2003-01-14 | Brown-Forman Corporation | Oak aged alcoholic beverage extract and accelerated whisky maturation method |
| WO2017073704A1 (en) * | 2015-10-28 | 2017-05-04 | サントリーホールディングス株式会社 | Alcohol-tasting beverage |
| JPWO2017073704A1 (en) * | 2015-10-28 | 2018-07-26 | サントリーホールディングス株式会社 | Alcohol taste drink |
| AU2016346552B2 (en) * | 2015-10-28 | 2021-02-04 | Suntory Holdings Limited | Alcohol-tasting beverage |
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