JPH03232482A - Treatment of sake (rice wine) lees and product thereof - Google Patents

Abstract

PURPOSE:To inexpensively and efficiently treat SAKE lees into a readily reusa ble raw material for processed food by adding a proper amount of water to SAKE lees prepared as a by-product in a production process of refined SAKE, eluting alcohol in SAKE lees by stirring and separating into an aqueous solution of alcohol and lees after removal of alcohol. CONSTITUTION:SAKE lees prepared as a by-product in a production process of refined SAKE is blended with 3-10 times as much water as the SAKE lees by weight, stirred to prepare slurry, alcohol in SAKE lees is eluted with water, for example, allowed to stand, separated into two layers, an aqueous solution of alcohol is obtained from the upper layer and lees from which alcohol is removed is collected from the lower layer to carry out the objective treatment. The aqueous solution of alcohol is made into a desired concentration by using a concentrating filter, etc., is utilized as an alcohol drink, etc., the lees after removal of alcohol is directly dried as it is or treated with an amylase enzyme and dried and used as a feed for domestic animal or a raw material for processing food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a process for processing sake lees, which is a by-product in sake production, and to products thereof.

3. Conventional technology] In the past, in the production of sake, sake was produced by pressing and filtering various methods without completing fermentation, and some of the slag left during the pressing, so-called sake lees, was used as food or vegetables. , it is only used as a raw material for so-called kasuji such as seafood, and its consumption is extremely small, and in the sake industry,
Most of it is not used, and we are currently facing difficulties in processing the large amount of it.

[Problem to be solved by the invention]

Sake lees not only contains about 8% alcohol, but also contains about 1506 proteins as nutritional components.
Although it contains approximately 20% carbohydrates, trace amounts of vitamins BT, B2, and minerals, the fact that most of the amount of by-product sake lees is not utilized at all, as mentioned above, is
This is a major disadvantage for the industry, and it is hoped that it will be put to good use.

Currently, when considering the field of effective use of large quantities of sake lees, for example, when considering the use as livestock feed, it is unsuitable in its original form because it contains alcohol.

Therefore, it is conceivable to distill the lees to remove the alcohol and use the lees as feed, but the cost of the distillation equipment and heating costs are too high, making it unprofitable.

[Means to solve the problem]

As a result of various studies, the inventors have found that in this industry,
It solves the big problem of disposing of large quantities of sake lees, which are a by-product, and provides an extremely meaningful method for processing sake lees that can be used economically and skillfully in a wide range of industrial fields. After adding an appropriate amount of water to the sake lees produced as a by-product during the manufacturing process, a slurry is prepared by dispersing the sake lees in water by stirring.The alcohol in the sake lees is eluted into the water, and then an aqueous alcohol solution and alcohol are separated using a desired separation method. It is characterized by separating into the removed lees.

Further, the present invention provides an alcohol aqueous solution separated by the above-mentioned sake lees processing method and the lees from which alcohol has been removed, which are economically and efficiently amended to a desired alcohol concentration to obtain an alcohol aqueous solution and dried lees from which alcohol has been removed. This method provides a method for processing sake lees for the purpose of preparing a slurry by adding an appropriate amount of water to sake lees, which is a by-product of the sake manufacturing process, and then stirring to disperse the water. After being eluted in water, it is separated into an aqueous alcohol solution and lees from which alcohol has been removed by a desired separation means, and then the separated aqueous alcohol solution is concentrated to a desired alcohol concentration using a concentration filter unit. on the other hand,
The separated lees from which alcohol has been removed are characterized by being dried immediately in the case of dehydrated lees, or after dehydration in the case of slurry-like lees.

Furthermore, the present invention uses the sake lees separated from which alcohol has been removed by the above-mentioned method of treating sake lees of the present invention as a raw material for food processing, and as a raw material for livestock use.
This provides an economical and highly efficient processing method for sake lees that can be used as a PI material, etc. to produce lees that are easily digestible and have a good flavor.The method involves adding an appropriate amount of water to the sake lees, which is a by-product of the sake manufacturing process, and then stirring. At the same time as preparing a slurry in which sake lees is dispersed in water, the alcohol in the sake lees is eluted into water, and then separated into an aqueous alcohol solution and the lees from which alcohol has been removed by a desired separation means. It is characterized by enzymatically decomposing the removed lees using protein and/or starch degrading enzymes.

[For production]

According to the first invention, the sake lees produced as a by-product in the sake manufacturing process is usually a plate-like lump, but by adding water to it and stirring it, it becomes finely dispersed in water and becomes a slurry. The alcohol contained in sake lees easily and efficiently dissolves into water. During the second step, a small amount of water-soluble substances in the sake lees will also be eluted. After the alcohol elution treatment, this slurry is separated into an alcohol aqueous solution and the lees from which alcohol has been removed by a desired separation means, so that the separated alcohol aqueous solution can be directly used as an alcoholic beverage,
It can be used as a seasoning, additive, etc. On the other hand, the unseparated lees does not contain alcohol, so it can be used for livestock, etc.
Since it can be used in large quantities and widely as lm, raw material for brewing, raw material for food processing, etc., it can solve the problem of disposing of the large amount of sake lees that is produced as a by-product, which has been a source of trouble for the sake industry, and at the same time, it can be used in large quantities effectively. It is extremely useful industrially and economically.

According to the second aspect of the present invention, water is continuously removed from the alcohol aqueous solution using a 1-nit concentrating filter, and an alcohol aqueous solution concentrated to the desired alcohol content of 7 degrees can be easily and inexpensively obtained. However, since various water-soluble components from the sake lees are dissolved in the aqueous solution, it not only makes it possible to reproduce so-called refined sake, but also has the advantage that new refined sake containing the desired concentration of alcohol can be obtained in the bottle. .

According to the third aspect of the invention, the protein or starch in the starch is decomposed by the respective enzymes to obtain an enzymatic decomposition product consisting of low molecules that are easily digestible and absorbable and have a good flavor.

In the above-mentioned method for processing sake lees, one of the separation means is to stop stirring the slurry, so that the slurry is allowed to stand still, and an upper and lower two layers of an aqueous alcohol solution and a precipitated layer of alcohol-free lees are formed. Since the alcohol water mft in the upper layer can be separated into two layers from the second state by suction, and the lees from which alcohol has been removed is obtained, it is especially useful for separation. No filter required.

Another separation means uses a separating filter unit to separate the slurry into an aqueous alcohol solution and a slurry-like lees from which alcohol has been removed while continuing to stir the slurry, so both can be continuously separated. When the above-mentioned concentration filter unit is used for the separated alcohol aqueous solution, the alcohol concentration can be continuously and economically concentrated.

Furthermore, another separation means is such that when using a dehydrator, the slurry obtained by stirring the slurry is separated into two volumes of alcoholic water and a dehydrated phase from which alcohol is removed. can be dried immediately, and dried lees can be obtained quickly.

For the separation filter, use a regular filter with 1 nit to 1 nit, a micro filter with 1 nit, or an ultrafilter with 1 nit, or a combination thereof, depending on the size of the filter openings, etc. When selectively used in connection with the selection process, various alcohol aqueous solutions in which various water-soluble components having different particle sizes in the angstrom ψ range are dissolved can be obtained as a separated alcohol aqueous solution.

When refilling the concentration filter, use a reverse osmosis filter, 1 nit ultrafilter, 1 nit microfilter, or a combination of these, and check the suction characteristics and eye size of the filter. When using selectively in relation to the size of the alcohol or the size of the alcohol, the alcohol concentration of the separated aqueous alcohol solution can be adjusted to the desired 4 degrees, and various concentrations can be used. 9. Thus, the aqueous solution with the desired alcohol concentration before or after concentration obtained by the above-mentioned method of processing sake lees of the present invention can be used as sake, shellfish-flavored alcoholic beverages, or in the food processing industry. The alcohol-free dried lees can be commercialized for home cooking, as an additive, etc., and can be used as livestock feed, fish feed, various brewing ingredients, confectionery, bread, and more! ! It can be used in large quantities as a nod and other products in the food industry.

For enzymatic decomposition of lees, when slurry-like lees is applied to a bioreactor device equipped with a protein- and/or starch-degrading enzyme-immobilized membrane, enzymatic decomposition products can be obtained continuously and production efficiency can be improved. It is preferable to dry the enzymatically decomposed product of the second step to obtain a dry product.

In the above-mentioned method for processing sake lees, the amount of water added to the sake lees is preferably 3 to 10 times the weight of the sake lees. The work of shrinking the raft can be carried out smoothly and with high efficiency.

:Example of real power] Next, examples of the present invention will be described in detail.

According to conventional methods, in sake production, various methods after fermentation are completed,
The raw sake 5 is obtained by packing it into a ring, pressing it in a tank, and filtering it, but at this time, plate-shaped sake lees are produced as a by-product. Traditionally, this kind of by-product sake lees was made by taking advantage of the characteristics of the sake lees itself, and usually some of it was pasted on a tread and left to self-digest, and the softened product was used for pickles. Most of the waste is left unattended because it is difficult to dispose of it. Eventually, it will become black lees, etc. As described above, in the sake industry, the field of use of sake lees was extremely narrow, and there was a huge gap from an industrial and economic standpoint.

The present invention provides a method for processing sake lees that can be used widely and skillfully in various industrial fields, as described in 2. After adding an appropriate amount of water, a slurry is prepared by dispersing the sake lees in the water by stirring, and after the alcohol in the sake lees is eluted into the water, an aqueous alcohol solution and the lees from which the alcohol has been removed are separated by a desired separation means. It is characterized by separation into.

In this way, the present invention abolishes the common knowledge in the art as described above, and separates the sake lees by the above-mentioned processing method in an economical and easy manner, and separates the alcohol solution into the alcohol-free lees. Since I tried to obtain the type of separated raw material Ql,
The alcohol aqueous solution is further processed to a desired alcohol concentration by the treatment method of the present invention, which will be described later. The condensed alcohol aqueous solution can be used widely and in large quantities as an alcoholic beverage as it is, for the production of synthetic alcoholic beverages and other alcoholic beverages, as an additive for cooking, or as a seasoning for various food industries and household use. available for use. on the other hand,
The separated dealcoholized residue is dehydrated, dried, or enzymatically decomposed as described below, and used as feed for livestock or fish farming, or as a raw material for various food processing fields such as confectionery, bread, and koji, or as a raw material for brewing. Additives can be used widely and in large quantities. Therefore, the large amount of sake lees that was left unused in the past can be consumed 100% effectively, solving a major problem in the sake brewing industry, and eliminating the hassle of disposing of sake lees during sake production. This will have the effect of increasing sake production.

Incidentally, even if the separated alcohol lees is disposed of, it does not contain alcohol, so it is decomposed by soil microorganisms and is useful for turning the soil into humus. Detailed examples of the law,
The explanation will be based on the attached drawings.

FIG. 1 shows an example of its implementation.
Add an appropriate amount of water to the sake lees a, stir it with the stirrer 2 to break up the solidified sake lees a, and stir for a while to form a sake lees slurry dispersed in fine particles in water. The alcohol contained in the product is eluted into water. At this time, at the same time, a small amount of soluble proteins, amino acids, sugars, vitamins, minerals, etc. contained in the skin lees are eluted, although at the same time, at the zero order, stop stirring and leave it for a while. , As shown in the figure, lees particles a from which alcohol has been removed
It is divided into two layers: a lower layer consisting of the precipitate of 1 and an upper layer consisting of an aqueous alcohol solution. Then, the upper layer consisting of this alcohol aqueous solution is sucked up by, for example, a suction pump 3, which is connected to a suction pipe 4, and is led out through a supply pipe 5, and the supply pipe 5 is intervened as necessary. The filter 1 is stored in the storage tank 7 with or without passing through the filter unit 6. The filter 1 nit 6 is useful for removing dirt when a small amount of lees is mixed in an alcohol aqueous solution.

Thus, the alcohol aqueous solution stored in the tank 7 is released by opening the on-off valve 8 at the bottom of the tank 7 and passing through the outlet pipe 9.
The waste can be extracted and used for desired purposes.

Further, it is common and preferable to subject the aqueous alcohol solution a thus separated to four-condensation treatment as follows.

In other words, the alcoholic water pumped out from the preparation tank 1 by the suction pump 3? 8 liquid is immediately transferred via the supply pipe 5 to the concentration filter unit 10, for example reverse osmosis II! A reverse osmosis filter with a built-in 1 nit 10 is introduced into the filter, and water permeates through the filter and is discharged from the discharge pipe 11. As a result, the alcohol content in the alcohol aqueous solution can be increased to a predetermined concentration. Pipe 1 for discharging the alcohol aqueous solution
It is preferable to obtain the concentrated alcohol aqueous solution b' in the storage tank 13 prepared in front of the outlet pipe 12. Derivation of the tank 7 so that the tank can be reduced if necessary: 't! 9 to selector valve 14
The supply pipe 15 is connected to the filter 1 nit 10 for the a@
By driving the supply pump 16 inserted into the supply pipe 15, the water-soluble alcohol B in the tank 7 is introduced into the concentration filter 10 and concentrated in the same manner as described above. A predetermined amount a is stored in the storage tank 13.
It is possible to obtain highly concentrated alcoholic water (volume ab'').

In addition to the above-mentioned reverse osmosis filter 1 nit, the 1 nit 10 filter for ALA can also be used for a micro filter 1 nit with a built-in precision filtration membrane, and an ultrafilter with a built-in ultrafiltration 11Ii, and these filters , units can be used in intermediate types or in combination.

Regarding the alcohol concentration of concentrated alcohol aqueous solution, the above concentration filter, the number of units used, length, reverse osmosis 1 hood, ultra membrane, micro membrane and membrane characteristics, these filters, 1 nit of water, etc. Depending on the selection of combinations, it is possible to obtain alcohol aqueous solutions with concentrated alcohol content to different desired concentrations. Alcoholic beverages obtained by concentrating the a-condensed alcoholic beverages to 40 to 60%, corresponding to whiskey and vodka, and other various alcoholic beverages with the desired alcohol content are obtained. Since it contains various nutritional and flavor components, sake with various alcohol concentrations can be obtained. Of course, various concentrated alcoholic aqueous solutions may be used not only as beverages, but also in a wide range of industrial fields, such as in the production of synthetic alcoholic beverages and as additives for cooking various processed foods. On the other hand, as described above,
'#3a' from which alcohol has been removed is transferred to tank 1.
Open the on-off valve 1a at the bottom of the tank 1 to supply water into the tank 1 and let it flow out in the form of a stylus.The water is then dehydrated using a dehydrator 17 consisting of a compressor or a centrifugal M machine. ,
Make it into dehydrated lees. On the other hand, if the P liquid contains a trace amount of alcohol, it may be sent to the storage tank 7 through the supply pipe 18 or the like. administered. As the drying means, any drying means that does not cause quality deterioration due to heat is adopted. For example, the removed lees can be spread out and dried in the sun, or it can be dried at a low temperature, preferably 50°C or lower, with hot air or the like.In this way, high-quality dried lees C that does not contain alcohol can be obtained at low cost. can be obtained. The dried phase sample is placed in a suitable container 19 and hermetically sealed. Thus, since the lees C does not contain alcohol, it can be used as livestock feed, yellow fish feed, or confectionery, bread, etc. ! It is used as a product that can be used in large quantities across a wide range of industrial fields, such as various food processing raw materials, brewing raw materials, etc.

The amount of water added to the sake lees during preparation is suitable for alcohol elution and separation work, and for filter unit for concentration.When considering the conditions, the amount of water added to the sake lees is approximately 3 to 10 times the weight of the sake lees. It is preferable to add an amount of

In the above-mentioned implementation ρ1, if the alcohol elution and removal is insufficient in one operation, it is of course possible to carry out the operation again.

Next, another embodiment of the present invention will be described based on FIG.
This embodiment is different from the above embodiment in that a slurry of sake lees and water is continuously separated into an aqueous alcohol solution and lees from which alcohol has been removed, or is the same in other respects5. In the figure, sake lees a and water added in an appropriate amount are put into a preparation tank 1 at an appropriate mixing ratio, stirred by stirring R2, and a sake lees slurry with 8 sake lees dispersed in water is produced, and further stirring is performed. Subsequently, the alcohol contained in the sake lees a is eluted into water to prepare a mixed slurry S of the alcohol aqueous solution and the lees mass from which the alcohol has been removed, and while stirring is continued, the on-off valve 1a is opened. By driving the suction pump 3, which is inserted between the suction pipe 4 and the supply pipe, which are opened and connected to this, the juice filter connected to the supply pipe 5, for example, an external filter, etc.
20. In such a case, use an ultrafilter.
The above 20 ultrafiltration membranes continuously separate the alcohol aqueous solution and the slurry-like lees, and the alcohol aqueous solution
While being led out from the side outlet pipe 21, the slurry-like lees is
It is derived from one end of it, %F22. The alcohol aqueous solution separated as in step 2 is stored in a storage tank 7.

The aqueous alcohol b may be taken out as it is and used for the desired purpose, but if desired, it can be opened and closed by the supply pump 16 connected to the storage tank 7, as in the previous embodiment. The aqueous alcohol solution b' is introduced into the concentration filter 1 unit 10 via the valve 8, the switching valve 14, and the supply pipe 15 to obtain an alcohol aqueous solution b' concentrated to a predetermined concentration.

On the other hand, the slurry-like lees from which alcohol has been removed, which is continuously separated using the above-mentioned separation filter 1 nit 20, is
Through the outlet pipe 22, it is dehydrated by the dehydrator 17 in the same manner as in Example 1 to obtain dehydrated lees, which is then dried in the same drying step 18 as described above to remove alcohol. In addition, the separation filter 1 unit 20 consists of an ultrafilter, a regular filter, a micro filter, and a desired number of these or a desired number of these. Use in combination. As the filter unit 10 for concentration, a desired number of reverse osmosis filters, microfilter units, 1-nit ultrafilters, etc., or a combination of these may be used as described above.

FIG. 3 shows yet another embodiment, in which a method for separating a mixed slurry of sake lees and water differs from the previous two embodiments in that the aqueous alcohol solution and alcohol are completely dehydrated using a dehydrator. It is designed to separate into two parts. That is, sake lees a and water are charged in appropriate amounts, for example, 1 part sake lees to 3 parts water, into a preparation tank 1, and stirred R.
2, and at the stage when the alcohol has dissolved into the water, while continuing the stirring, open the on-off valve 1a, and apply it to the dehydration treatment machine 17 consisting of a centrifuge or squeezer below it,
The aqueous alcohol solution and the dehydrated alcohol from which the alcohol has been removed are separated and obtained.9 The aqueous alcohol-soluble Mb is stored in a storage tank 7, while the removed lees is obtained as dried lees C through a drying step 18. . The alcohol aqueous solution B in the tank 7 is analyzed to a desired alcohol concentration by the AM filter unit 10, as in the previous embodiment, to obtain an alcohol aqueous solution b. Dehydration treatment R17
In the separation operation, if the alcohol is not sufficiently removed in one separation operation, it is preferable to add water, perform the dehydration separation again, and send the water containing some alcohol into the tank 7 as well. .

The ultrafilter used in the above three examples;
Microfilter 1 nit and reverse osmosis filter units include tubular type, spiral type, capillary type, flat membrane type, etc., and any type can be selected depending on the installation space, connection relationship, etc.

As a specific example, as an ultrafilter unit, UCSCS seeds such as capillary type or tubular type unit LIC8-11 manufactured by Nitto Electric Industry Co., Ltd.
UTS series such as UTSll, reverse osmosis filter 1
As the knit, spiral type RO31 knit 1tss-11 manufactured by the same company is used.

As mentioned above, the dried lees C obtained in the above manner can be used as livestock feed, fish feed, raw material for manufacturing various processed foods, brewing raw material, etc. It is preferable to improve its extinction, absorption, flavor, etc., if desired.

The purpose of the present invention is to produce such a product by enzymatically decomposing the alcohol-free lees obtained by the various methods described above using a proteolytic enzyme or a starch-degrading enzyme. In order to obtain an enzymatic decomposition product that is highly absorbable and has a good taste, and preferably to produce it continuously and with high efficiency, for example, the separation filter and unit of the embodiment shown in the second figure are used. Although not shown, the slurry-like lees separated by 20 is passed through the outlet pipe 22.
The enzyme-immobilized membrane is introduced into a bioreactor device having a built-in enzyme-immobilized membrane, and preferably into two types of bioreactor devices each having a protease-immobilized membrane and a flour-degrading enzyme-immobilized membrane, respectively. , the slurry-like lees is sequentially subjected to extensive enzymatic decomposition, and the protein and starch in the lees are removed.
It can be continuously produced into enzymatic decomposition products consisting of low molecular components such as peptides, amino acids, dextrin, maltose, and glucose that are easily digested and absorbed. The enzymatically decomposed product thus obtained is dried as it is or by an appropriate drying means, preferably by drying in the sun, and is made into a powder for wide use in the various uses mentioned above. Generally, it is shipped in sealed packaging.

〔Effect of the invention〕

As described above, according to the present invention, an appropriate amount of water is added to the sake lees produced as a by-product in the sake manufacturing process and stirred to prepare a slurry in which the sake lees are dispersed in water, and the alcohol contained in the sake lees is eluted into the water. After drying, this is separated into an aqueous alcohol solution and lees from which alcohol has been removed using an appropriate separation means.The aqueous alcohol solution can be used for various alcoholic drinks and cooking, and the lees from which alcohol has been removed can be used for various alcoholic beverages and cooking purposes. It can be used widely and in large quantities in various industrial fields, such as feed for livestock and fish farming, raw materials for food processing, and raw materials for brewing. The large amount of sake lees that is produced as a by-product can only be used as sake lees, which solves the problem of having to dispose of the large amount of sake lees at that stage and the resulting great economic disadvantage in the sake industry. It brings about effects such as being extremely beneficial in terms of industrial economy.

Further, according to the present invention, since the separated alcohol aqueous solution is treated with one concentration filter, the manufacturing cost is extremely low, and various alcohol aqueous solutions with different alcohol concentrations can be obtained, and various alcohol The alcohol aqueous solution can be used more widely and in large quantities, such as as a beverage or as a seasoning for processed foods.

Furthermore, according to the present invention, when the unseparated lees is decomposed as described above with a proteolytic enzyme or a starch-degrading enzyme, a product that is easily digestible and absorbable and has a good flavor is obtained, It is advantageous for the various uses mentioned above. In this treatment, when the slurry-like lees is treated with a bioreactor device equipped with a proteolytic enzyme or/and a fixed membrane for starch decomposition, it has the effect that enzymatic decomposition products can be obtained continuously and at low cost.

In the above method for treating sake lees of the present invention, when the amount of water added is 3 to 10 times that of the sake lees, it is advantageous because the elution, concentration, and concentration operations of alcohol can be made more efficient.

In addition, the separation means in the sake lees processing method of the present invention is such that the stirring of the stirrer is stopped and the alcohol aqueous solution is removed after forming two layers of the alcohol aqueous solution and the alcohol-free lees. The alcohol aqueous solution and the lees from which the alcohol has been removed can be separated without the need to use one filter.

As another separation means, when the slurry is sequentially passed through a separation filter, a unit, and one alcohol concentration filter, it is possible to easily and economically use a concentrated aqueous alcohol solution and the lees from which alcohol has been removed. This provides the effect of continuous fractionation.

Furthermore, as another separation means, when the slurry is immediately subjected to a dehydration torrefaction machine, the lees from which the alcohol has been removed can be immediately separated from the alcohol aqueous solution as dehydrated lees, which brings about an effect.

[Brief explanation of drawings]

FIG. 1 is a flow sheet diagram of one example of implementing the sake lees processing method of the present invention, FIG. 2 is a flow sheet diagram of a pond example, and FIG. 3 is a flow sheet diagram of yet another example. . 1... Preparation tank 2... Stirrer 3... Suction pump 7... Storage tank 70... Concentration filter... 17... Dehydration treatment Ra... Sake lees a'. ...Removed lees b...Alcohol b'...Concentrated alcohol aqueous solution C...Dried lees S from which alcohol was removed...Slurry 20...Separation filter - 1 Patent issue same person

Claims (1)

[Scope of Claims] 1. After adding an appropriate amount of water to sake lees, which is a by-product of the sake manufacturing process, and stirring to prepare a slurry in which the sake lees are dispersed in water, the alcohol in the sake lees is eluted into the water. A method for processing sake lees, which comprises separating into an aqueous alcohol solution and a phase from which alcohol has been removed using a desired separation means. 2. Add an appropriate amount of water to the sake lees, which is a by-product of the sake manufacturing process, and stir to prepare a slurry in which the sake lees is dispersed in water. After eluting the alcohol in the sake lees into the water, it is separated using a desired separation method. An aqueous alcohol solution and lees from which alcohol has been removed are separated, and then the separated aqueous alcohol solution is concentrated to a desired alcohol concentration using a concentration filter unit, while the lees from which alcohol has been removed is separated. A method for processing sake lees, which is characterized in that dehydrated lees are dehydrated immediately, and slurry lees are dehydrated and then dried. 3. Add an appropriate amount of water to the sake lees, which is a by-product of the sake manufacturing process, and stir to prepare a slurry in which the sake lees is dispersed in water. After eluting the alcohol in the sake lees into the water, it is separated using a desired separation method. A method for processing sake lees, which comprises separating into an aqueous alcohol solution and lees from which alcohol has been removed, and decomposing the separated lees from which alcohol has been removed using protein and/or starch-degrading enzymes. 4. A claim characterized in that the lees from which alcohol has been removed is made into a slurry and introduced into a bioreactor device equipped with a protein or/and starch degrading enzyme immobilized membrane to continuously degrade the protein and/or starch. 3. The method for processing sake lees described in 3. 5. The method for processing sake lees according to claim 1, 2 or 3, characterized in that water is added in an amount of about 3 to 10 times the weight of the sake lees. 6. The separation means stops the stirring, leaves the slurry still, and separates the alcohol aqueous solution and the lees precipitate from which the alcohol has been removed.
4. The method for processing sake lees according to claim 1, 2 or 3, wherein the alcohol lees is separated into layers, and from this state, the alcohol aqueous solution in the upper layer is separated to obtain the lees from which alcohol has been removed. 7. Claim 1, wherein the separating means separates the slurry into an aqueous alcohol solution and slurry-like lees from which alcohol has been removed, using a separation filter unit while continuing to stir the slurry.
The method for processing sake lees according to , 2 or 3. 8. The separation means separates the slurry obtained by stirring,
4. The method for treating sake lees according to claim 1, 2 or 3, wherein the alcohol lees is separated into an aqueous alcohol solution and dehydrated lees from which alcohol is removed using a dehydrator. 9. The method for processing sake lees according to claim 2, wherein the concentration filter unit is a reverse osmosis filter unit, an ultrafilter unit, or a microfilter unit, or a combination thereof. 10. The method for treating sake lees according to claim 5, wherein the separation filter unit is a normal filter unit, a microfilter unit, or an ultrafilter unit, or a combination thereof. 11. The method for processing sake lees according to claim 2, wherein the dehydration treatment is centrifugation or squeeze filtration. 12. Claim 2, wherein the drying is solar drying or low temperature drying.
Processing method for sake lees described. 13. A product which is an aqueous alcohol solution containing a desired alcohol concentration, separated by the method for treating sake lees according to claim 1, 2 or 3. 14. A product which is alcohol-free lees separated by the method for treating sake lees according to claim 1, 2 or 3. 15. A product obtained by drying an enzymatic decomposition product of alcohol-free sake lees obtained by the method for treating sake lees according to claim 3.