JPH02273171A - Treatment of japanese rice wine - Google Patents

Abstract

PURPOSE:To accomplish the distribution at normal temperature of fresh raw Japanese rice wine retaining its inherent flavor with its putrefaction prevented, by treating Japanese wine with an OH-type anion exchange resin and an organic acid-type anionic resin to remove the mevalonic acid in the wine. CONSTITUTION:Japanese rice wine is brought into contact with an OH-type anion exchange resin and an organic acid-type anionic resin (the organic acid being at least one selected from citric acid, malic acid, succinic acid and lactic acid) either simultaneously or in any order, and, when appropriate, further brought into contact with a H-type cation exchange resin.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for refining sake (raw sake, sterilized pasteurized sake).

(Prior art) There are two types of sake: sake that is made into a product without any pretreatment after the upper tank, and sake that is pretreated with rough treatment using activated carbon or R general rules.
Furthermore, there are products that undergo heat sterilization called ``hiiri''; the former two are usually called namazake because ``hiiri'' is not performed, and the latter is called hiiri.

Heat sterilization in the above-mentioned sake is done by heating the hiochi bacteria that cause spoilage (60 to 65
℃) and then removed. Furthermore, if Hiotchi bacteria re-enters the sake after heat treatment, the problem of spoilage is unavoidable even if the sake is heated. A sterile atmosphere is required for the steps, etc.

On the other hand, Namazake is made by fermenting mash that has been aged in a fermentation tank.
Because sake does not undergo pasteurization for the purpose of sterilization and stopping fermentation, under normal conditions there is a noticeable problem that sake will spoil if stored for a long time.
The following distribution methods have been devised and are actually used to prevent sake from spoiling, by first freezing the sake and distributing it chilled without changing the quality of the sake. However, this method has the problem of increased distribution costs.

Therefore, several proposals have been made to prevent spoilage of raw sake. For example, a method of purification using a precision r-filtration membrane or a micro filter (hereinafter referred to as MF), or an ultra-A membrane (hereinafter referred to as UF) for MF or other pretreatment.
For example, a method that combines post-processing using

In order to prevent the decomposition of amino acids, enzyme adsorbents have been used to remove enzymes such as acid carboxypeptidase, but this method does not solve the problem of sake spoilage.

(Problems to be Solved by the Invention) However, with the above-mentioned method of removing hiochi bacteria and preventing spoilage using a membrane such as a precision r-filter membrane, the removal rate of hiochi bacteria is not sufficient, resulting in long-term problems with sake quality. The problem is that stabilization is difficult. In addition, when treatment is carried out using OF or the like, a considerable removal rate of Hiotachi bacteria can be achieved, but the equipment investment is enormous, so it has not been widely used as equipment for one process of sake production.

As described above, since no effective anti-corruption measures have yet been provided for ``namazake'', which has a unique flavor different from pasteurized sake, the wide distribution of namazake is fraught with problems, and conventional As a result, distribution and sales were limited to the vicinity of the brewery, making widespread distribution difficult.

In order to improve the current situation as described above, the present inventors mainly
The present invention was developed after repeated studies on a method for preventing the spoilage of raw sake.

In other words, the cause of spoilage in Namazake is the decomposition of organic matter such as proteins in the sake due to the presence of Hiotchi bacteria, and conventionally, various methods for killing and removing such Hiotchi bacteria have been studied. However, even if hiochi bacteria were present, spoilage of raw sake would not be a problem if there was no growth factor necessary for its proliferation. This invention has been made to prevent spoilage by removing existing mevalonic acid.

Based on the above viewpoint, the present invention provides a processing method for preventing sake from spoiling by removing mevalonic acid contained in the sake.

Another object of the present invention is to provide a processing method that can produce raw sake that can be distributed at room temperature and maintains a fresh flavor.

Still another object of the present invention is to provide a processing method that can reduce the burden on sterilization equipment conventionally required to prevent the contamination of hiochi bacteria into hot sake.

(Means for Solving the Problem) As a result of intensive research to achieve the above object, the present inventors have found that mevalonic acid can be effectively adsorbed and removed by anion exchange resin, especially OH type anion exchange resin. However, OH-type anion exchange resins adsorb not only mevalonic acid, but also some of the organic acids that are essential to the flavor of sake, such as citric acid and malic acid, which are contained in sake. It has been found that when treated with only an anion exchange resin, the result is a sake that is undesirable in terms of flavor.

The present invention has been made based on this knowledge. That is, the feature of the sake processing method according to the present invention is that an OH type anion exchange resin and citric acid are used for the purpose of removing mevalonic acid contained in sake without impairing the flavor of the sake.

Sake is brought into contact with one or more organic acid type anion exchange resins selected from malic acid, succinic acid, and lactic acid.

The above method includes, for example, passing sake through a mixed bed of an OH type anion exchange resin and an organic acid type anion exchange resin, - separating an OH type anion exchange resin and an organic acid type anion exchange resin into two layers inside a column; Sake is poured OH on the so-called multi-layered floor.
A method in which the sake is brought into contact with a type anion exchange resin, then an organic acid type anion exchange resin, and a method in which sake is passed sequentially in the above order through an ion exchange resin tower in a so-called multi-bed tank that is divided into two or more towers. It may be either. Furthermore, the sake subjected to these treatments may be passed through an H-type cation exchange resin for 9H adjustment, and the organic acid type anion exchange resin is an ionic type of citric acid, malic acid, succinic acid, or lactic acid. These may be used alone or in combination. In the case of combined use, a resin tower using an organic acid type anion exchange resin may be used as a mixed acid type, or the resin may be sequentially passed through separate resin towers.

Further, in the method of the present invention, the above-mentioned organic acids may be added alone or in combination to the sake that has been brought into contact with the OH type anion exchange resin and the H type cation exchange resin. In this case, any of a mixed bed type, two bed type, and multilayer type can be adopted as the resin column. In addition, it is particularly preferable to carry out a pretreatment in which the sake is brought into contact with an acidic sulfite-type anion exchange resin prior to this treatment.This has the advantage that aldehydes contained in the sake and which cause nausea can be effectively removed. be.

(Function) By having the above-mentioned structure, the present invention can remove mevalonic acid present in sake, and it is an effective measure to prevent spoilage that has not been seen before in raw sake. This is an effective measure to prevent rot caused by contamination with hiochi bacteria.

The present invention will be explained in detail below.

According to the present invention, in which sake is brought into contact with an OH type anion exchange resin and an organic acid type anion exchange resin, mevalonic acid present in sake can be completely removed by the OH type anion exchange resin. At the same time, the organic acid-type anion exchange resin can replenish the organic acids that are essential to the flavor of sake, which are partially removed by the anion exchange resin. You can obtain raw sake or hot sake that is less likely to spoil.

In addition, when using the above method, the pH of the resulting sake is
In some cases, the pH of sake is slightly more alkaline than the original pH (pH 4.2 to 4.5), and in that case, the sake treated with the above method is further brought into contact with an H-type cation exchange resin to adjust the pH. be able to.

As for the type of anion exchange resin used in this method, any of the anion exchange resins called strong basic, weak basic, or medium basic can be used, but in terms of the flavor of the resulting sake, weak basic It is preferable to use a neutral or medium basic anion exchange resin.

The above-mentioned organic acid type anion exchange resin is usually prepared by contacting the anion exchange resin with a solution containing an organic acid such as citric acid, malic acid, or succinic acid or lactic acid, or a mixed acid solution containing two or more organic acids. It can be obtained by letting

The H-type cation exchange resin used for the pH adjustment may be either a strongly acidic cation exchange resin or a weakly acidic cation exchange resin, but it is preferable to use a strongly acidic cation exchange resin.

Next, according to the present invention, in which the sake is brought into contact with an OH type anion exchange resin and an H type cation exchange resin, an organic acid is added (supplementary acid).Mevalonic acid is removed by the OH type anion exchange resin. In addition to the removal of other anionic components, including organic acids such as citric acid and other anionic components, removal of cationic components by H-type cation exchange resins is also carried out, thus resulting in a deionized and flavorless sake; By later supplementing with a necessary amount of organic acid and adjusting the pH, sake with sufficient flavor can be obtained. The powder method has the advantage of being easier to operate and easier to adjust the pH than the above method using an organic acid type anion exchange resin.

Note that the ion exchange resin used in this method may be the same as in the above method, but preferably a combination of a strongly basic anion exchange resin and a strongly acidic cation exchange resin is optimal, and the order in which the sake is brought into contact is particularly determined. Not limited.

(Example) The present invention will be described below based on embodiments shown in the drawings.

Example 1 According to the flowchart shown in Figure 1, the raw Japanese sake (alcohol content 19-20%) after the upper tank was treated with MF with a pore size of 0.45μ, and the treated sake was treated with acidic sulfite. A flow rate of 5 V was applied to a car floor type resin tower (SB tower) filled with anion exchange resin (strongly basic anion exchange resin, Amberlite (registered trademark, hereinafter the same) I RA-401 adjusted to acidic sulfite type) 101. = 4, and this treated sake was further mixed with 1 volume (7°C) of H-type cation exchange resin (strongly acidic cation exchange resin, Amberlite I R-120) and OH-type anion exchange resin (strongly basic 5V = 4 in a mixed bed resin tower (MB tower) filled with a mixed resin with 2 volumes (141) of anion exchange resin Amberlite IRA-402)
The liquid was passed through.

Add citric acid to the resulting raw sake to adjust the pH.

Malic acid was supplemented to adjust the pH to 4.3.

This was further finished with activated carbon and made into a product.

Table 1 below shows the changes in the components of the sake treated as described above at each treatment stage.

Table 1 Mixed resin of citric acid type and malic acid type anion exchange resin (Amberlite I RA-68) 25
A product was obtained by passing the solution through a mixed acid type resin tower (SB-2 tower) filled with 1.

Table 2 below shows the changes in the components of sake at each processing stage in this example.

According to the final method, it was not necessary to add acid after processing, and fruity raw sake was obtained that was free from spoilage.

Table Measured values of dashi enzymes are u/i Example 2 According to the flow diagram shown in Figure 2, the raw sake after the upper tank (MF
After treatment), MR type OH type anion exchange resin (medium basic anion exchange resin, Amberlite IRA-68) 2
The liquid was passed through a resin tower (SR-1 tower) filled with SR-1 at 5V-4, and the measured values of enzymes were U/F according to the National Tax Agency Brewing Laboratory method. We conducted a spoilage test on sake using the following method.

That is, when the products obtained in Examples 1 and 2 and the unprocessed sake were left at room temperature (approximately 25 degrees Celsius) and changes in alcohol quality were observed, it was found that the products of the present invention showed no growth of hiochi bacteria even after 60 days. There was almost no evidence of corruption.

In the case of unprocessed sake, after 10 days, Hiotchi bacteria had already grown significantly and spoilage had clearly occurred.

(Effects of the Invention) As described above, according to the processing method of the present invention, by removing mevalonic acid contained in sake, sake spoilage is effectively prevented, and raw sake that is fresh and retains its original flavor is produced. It has the effect of being able to be distributed at room temperature.

In addition, it is possible to perform the treatment of the present invention on Hiotaizake, which prevents the contamination of Hiotoshi bacteria into Hiotaizake after pasteurization and heat treatment, which has the effect of reducing the burden on sterilization equipment. There is.

Furthermore, by using a treatment with an acidic sulfite type anion exchange resin, it is possible to remove not only mevalonic acid but also aldehydes that cause nausea.

[Brief explanation of drawings]

FIG. 1 is a diagram explaining the system flow of the raw sake refining process according to the first embodiment of the present invention, and FIG. 2 is a diagram explaining the system flow of the raw sake refining process according to the second embodiment. Procedural amendment February 21, 1990 l. Case display Heisei/year patent application number? Tue 8 No. 3　 Person making the amendment Related to the case Applicant Address 3307 Shigesu Building, 2-6-2 Kunouchi, Chiyoda-ku, Tokyo 3307゜ Subject of amendment Amendment Document The following matters in the specification of the present application We will correct it. Note 1, page 3, lines 18-19, "Precision FA membrane or micro filter (hereinafter referred to as MF)"
It says "Precision? Pi#HIi (micro filter, hereinafter MF
)” is corrected. 2. On the 3rd line from the bottom of page 9, it says "by bringing it into contact". It should be corrected to "by bringing it into contact." 3. On page 10, lines 7 and 8, the text "succinic acid lactic acid" should be corrected to "succinic acid, lactic acid."

Claims (1)

[Scope of Claims] 1 An organic acid type anion exchange method in which sake is converted into an OH type anion exchange resin and one or more organic acid types selected from citric acid, malic acid, succinic acid, and lactic acid. A method for processing sake that involves bringing it into contact with resin. 2. The method for treating sake according to claim 1, characterized in that the sake is passed through a mixed bed of an OH type anion exchange resin and an organic acid type anion exchange resin. 3 After bringing the sake into contact with an OH type anion exchange resin,
The method for treating sake according to claim 1, characterized in that the sake is brought into contact with an organic acid type anion exchange resin. 4. A method for treating sake, which comprises further contacting the refined sake treated by the method for treating sake according to any one of claims 1 to 3 with an H-type cation exchange resin. 5. After bringing the sake into contact with an OH type anion exchange resin and an H type cation exchange resin, one or more organic acids selected from citric acid, malic acid, succinic acid, and lactic acid are added. How to process sake.