JPH04141080A - Soft type 'sake' and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject 'SAKE' (Japanese rice wine), improved in bitterness, astringency and overall tastes, having bright yellow color without loss thereof, hardly becoming too ripe and causing hangover by subjecting the 'SAKE' to electrodialytic treatment with cation and anion exchange membranes. CONSTITUTION:'SAKE' is subjected to electrodialytic treatment with cation and anion exchange membranes to afford the objective 'SAKE' with reduced composition contents of succinic acid, lactic acid, malic acid, Na<+> ions, K<+> ions, tryptophan, arginine, lysine, putrescine and cadaverine substantially without changing composition contents of the 'SAKE' degree, alcohol strength, extract content, isomaltose, glucose, galactose, glycerol, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate and ethyl caproate as compared with the composition of 'SAKE' before the treatment.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a soft type sake with improved bitterness, astringency, and off-taste, and a method for producing and modifying the same.

[Conventional technology]

Traditionally, the palatability of sake has been improved by using special koji molds and yeast, or by applying special treatments. To date, methods for improving the quality of sake by processing ordinary sake include a method for improving the quality of sake using a reverse osmosis membrane (Japanese Unexamined Patent Publication No. 183686/1986), and anion exchange of anionic components in sake. Method of removing with resin or exchange membrane (
JP-A-55-77885) has been proposed. In addition to the above-mentioned purpose of improving the palatability of sake, for example, there is a method of treating alcoholic beverages with ion exchange resin to prevent spoilage (Japanese Patent Publication No. 314989), which removes salicylic acid and cadmium from alcoholic beverages with ions. Method of removing with exchange resin (Special Publication No. 48-18833, Special Publication No. 51-50
77) and a method for removing the coloration of alcoholic beverages using a chelating ion exchange resin (Special Publication No. 48912/1989), but these methods are not aimed at improving the palatability of sake at all. do not have. In addition, a method is known in which a saccharified solution prepared from starch or rice malt is treated with an ion exchange membrane, etc., and then made into sake (Japanese Patent Application Laid-Open Nos. 57-129700, 1983-159500).
JP-A No. 58-882, JP-A No. 58-43780), these methods are intended to remove inappropriate phosphorus, etc. and inorganic ions derived from rice from the saccharification liquid used in the production of sake. The purpose of this application is different from that of the present application.

[Problem to be solved by the invention]

The above-mentioned method for improving the quality of sake using a reverse osmosis membrane (Japanese Patent Application Laid-Open No. 183686/1986) aims simply to provide a low-alcohol beverage with a reduced alcohol content, and does not meet the purpose of the invention. It's different. In addition, the method of removing anionic components in sake using an anion exchange resin or an exchange membrane (Japanese Patent Application Laid-open No. 77885/1985) is still insufficient in improving the astringency of sake, and is not suitable for soft-type sake for any purpose. Sake was unobtainable. Therefore, it has been desired to provide a soft type of sake with improved bitterness, astringency, and off-taste using a different processing method.

[Means to solve the problem]

As a result of intensive research to solve the above-mentioned problems, the present inventors have found that by electrodialyzing sake with a cation-exchange membrane and an anion-exchange membrane, bitterness, astringency, and off-taste are improved. After learning that a softer type of sake can be produced that is different from the standard sake, the present invention was completed. That is, the present invention provides sake content, alcohol (%), extract content, isomaltose, glucose, galactose, glycerin, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, caproic acid compared to the original sake composition. The compositional content of ethyl remains virtually unchanged, succinic acid, lactic acid, malic acid, Na'' ions,
This is a new soft-type sake characterized by a reduced content of K3 ions, tryptophan, arginine, lysine, putrescine, and cadaverine. The present invention also provides a method for producing soft type sake, or a method for reforming sake, which is characterized by subjecting sake to electrodialysis treatment using a cation exchange membrane and an anion exchange membrane. The novel soft-type sake of the present invention is one in which the specific compositional components described above are reduced compared to the original sake composition, and as a result, it retains the original umami flavor of sake while retaining bitterness and astringency. The result is a new sake with a good balance and improved taste and off-taste.For example, compared to the original sake composition, the sake content, alcohol (%), extract content, isomaltose, and glucose The composition contents of , galactose, glycerin, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, and ethyl caprate remained virtually unchanged, succinic acid and lactic acid decreased by 20-60%, and malic acid decreased by 25-60%. 80% decrease, Na'' ion decreases by 40-85%, K'' ion 5
0-95% decrease, tryptophan 30-80% decrease, arginine 10-40% decrease, lysine 5-3
Particularly preferred examples include sake in which putrescine and cadaverine are reduced by 80 to 90%. In producing the novel soft-type sake of the present invention, raw sake may be subjected to electrodialysis treatment using a cation exchange membrane and an anion exchange membrane. The raw sake used in the present invention may be one that is produced according to a normal sake manufacturing method and filtered, for example,
Rice, rice malt, etc. are fermented and squeezed as raw materials, and preferred examples include those that have been subjected to -pulling, pasteurization, and straining, and further include -pulling, pasteurization, activated carbon treatment, and straining etc., i! I, Sake level: -4 to +7, Alcohol content (%): 14 to 20%, Total acidity: 1.0 to 2.5, Amino acid level: 1. θ~2.5,
Extract content: Many have physical properties of 2 to 8. The electrodialysis treatment having a cation exchange membrane and an anion exchange membrane used in this application is one having at least one cation exchange membrane and at least one anion exchange membrane,
Preferably, it is a filter press type, and an example is one in which a cation exchange membrane and an anion exchange membrane are paired. To explain specifically, as shown in Figure 1,
Inside the electrodialyzer, the raw sake processing chamber (3) and the salt waste liquid channels (4 and 4゛), which are separated by an anion exchange membrane (1) and a cation exchange membrane (2), are arranged alternately. The salt waste liquid flow path (4) is partitioned into a cathode and the surrounding electrode liquid chamber (7) by a cathode II (5) on the cathode side, and similarly, the salt waste liquid flow path (4) at the end of the anode side is partitioned into a cathode and an electrode liquid chamber (7) surrounding it by a cathode II (5). ”), the anode side is partitioned into an anode and an electrode solution chamber (7) surrounding it by an anode 1!1 (6). The effective membranes that are effectively used for this purpose are the anion exchange membrane (1) and the cation exchange membrane (2), and the effective membrane area usually refers to the area of one of them. The anode membrane (6) prevents the transfer of ions such as nitrate ions from the electrode solution to the raw sake processing chamber or the salt waste liquid flow path, and prevents the transfer of ions such as nitrate ions from the raw sake processing chamber or the salt waste liquid flow path into the electrode solution. A cation exchange membrane is usually used to prevent the migration of raw sake.The raw sake is introduced from the raw sake distiller (8) into the raw sake processing chamber (3) in the electrodialyzer by a pump, and is collected from the raw sake processing chamber. The salt waste liquid is introduced from the salt waste liquid tank (9) into the salt waste liquid flow paths (4 and 4°) in the electrodialyzer by a pump, and then the salt waste liquid is The salt waste liquid is collected and drawn out from the waste liquid channel and circulated to the salt waste liquid reservoir. Distilled water or the like is normally used as the salt waste liquid, and the salt waste liquid drawn out of the electrodialyzer may be discarded as is or circulated. When performing electrodialysis treatment, electricity is applied to the above electrodes.The flow rate of unprocessed sake may be adjusted so that an appropriate amount of electrodialysis treatment can be performed, and multiple electrodialyzers may be used or unprocessed sake may be circulated In particular, since the equipment is simple, it is preferable to perform electrodialysis by circulating the raw sake until the desired composition is reached.As the cation exchange membrane, any membrane that has cationic properties can be used. Although not particularly limited, a preferred example is a styrene divinylbenzene copolymer carrier with a sulfone group introduced therein.
The following is more preferable; the anion exchange membrane is not particularly limited as long as it has anionic properties, but a preferred example is one in which quaternary ammonium is introduced into a styrene divinylbenzene copolymer carrier. . Further, the carrier in the 9 or more cation exchange membrane and anion exchange membrane, which is more preferable if the molecular weight cut off is about 1000 or less, may be a carrier that holds a cationic group or anionic group and has a molecular weight cutoff of 1000 or less. Acipre 7X Cartridge (manufactured by tfL Kasei Co., Ltd.), which combines these exchange membranes as appropriate, can be selected as appropriate.
AC-23Q type) can be advantageously used and is preferred. When performing electrodialysis treatment, appropriate treatment conditions may be selected based on the compositional content of the target soft-type sake. For example, the treatment conditions may include: The product of current (flow density) and time is in the range of about 0.03 to 30 A'sec/cm'', and the ratio of the processing amount of raw sake to the effective membrane area is in the range of 0.5 to 30 A'sec/cm''.
5mj! An example is a condition in the range of 1/cm". In that case, the pH and temperature of the raw sake to be treated are also relevant, but the pH of the raw sake is usually around pH 4 to 4.5, so the condition is particularly large. There is no problem if there is no change; it is preferable to keep the processing temperature below room temperature and at a temperature that does not freeze, so that the temperature of the sake does not increase due to electrodialysis treatment or circulation using a pump and deteriorate the quality of the sake. Usually 5
An example is about 15°C. The voltage is determined according to the quality of the original sake and the amount of current applied at that time, and the current per unit area of the effective membrane (current density) at that time is 0.05 to 5 mA /
cm'', so you can set the voltage appropriately.Also, if the flow rate of the raw sake is too slow, it will cause partial electrolysis, which is unfavorable for the quality of the sake, so the membrane surface line of the raw sake is usually An example of a specific treatment condition where the speed is preferably 0 or more is 5 Cm / 36 (about 5 Cm / 36 or more). For example, using an electrodialyzer with an effective membrane area of 400 cm, and a voltage of 9 Current: 0.05A, processing temperature: 1
0°C, treatment pH 14.1, flow rate: 300ml/mjn
(10cm/3eC), raw sake processing amount; 11 conditions, and a method of circulating for about 15 to about 90 minutes. The soft-type sake having the desired composition thus obtained may be directly filled into containers, or may be filled into containers after being subjected to a known treatment such as sterilization.

【Example】

Next, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto in any way. Example 1 A tabletop desalination device (manufactured by Asahi Kasei Co., Ltd., trade name;
Micro Acylyzer 03) is used, and multiple anion exchange membranes (styrene divinylbenzene with quaternary ammonium introduced) and cation exchange membranes (styrene divinylbenzene with sulfone groups introduced) are alternately installed in this tabletop desalination device. A cartridge-type replacement III (manufactured by Asahi Kasei Co., Ltd., product name: AC230-400, having 10 effective cation exchange membranes and 10 anion exchange membranes alternately, effective current-carrying membrane area: 400 cm) was installed. As shown in Figure 1, the outline of the processing equipment consists of a raw sake processing chamber (3) separated by an anion exchange membrane (1) and a cation exchange membrane (2), and a salt waste liquid channel (4 and 4).
°) are arranged alternately, and the unprocessed sake is introduced into the unprocessed sake processing chamber (3) using a pump, and after being subjected to electrodialysis treatment, it is led out of the device, collected in an external reservoir, and processed again under unprocessed sake. Room (
3) by the circulation method introduced within. The number of raw sake processed at one time was 11. In addition, distilled water or the like was introduced into the salt waste liquid channels (4 and 4°) and circulated. 15. Electrify the electrodes at both ends of the processing device under the following conditions.
Treatment was performed for 30 minutes, 60 minutes, 90 minutes, and 120 minutes [voltage 9 V, current 0.05 A, flow rate 300 mj/m
in (10 cm/sec), temperature approximately 10°C]. The raw sake subjected to electrodialysis treatment was 1000g of total rice.
(840 g of fried rice, 220 g of koji rice), 1320 g of water
, 1.4 g of lactic acid, and 0.5 g of yeast were fermented in three stages, squeezed to about 148 mesh, then strained, pasteurized, and drained. This original sake is 18.5%
(V/V) alcohol content, and the pH was 4.1. A sensory evaluation of the sake treated at each treatment time was performed. In addition, - shell component analysis values, organic acids, ions, sugars, amino acids,
Various compositional analyzes of amines and aroma component analyzes were conducted. The sensory evaluation method is a three-level evaluation (1 point: good, 2 points: average, 3 points: bad) for taste, aroma, and overall items.
The average score was calculated. We also asked for comments and listed the standard comments. The typical expressions for evaluating the taste of sake are bitterness, astringency, and miscellaneous taste.Among these, miscellaneous taste is defined as the overall taste balance of sake, including bitterness and astringency. It is an expression regarding whether there is a person or not. The analysis method for general component analysis values was based on the analysis method prescribed by the National Tax Agency. That is, the alcohol was distilled and measured with an alcohol buoyancy meter. Total acidity was measured by titration with sodium hydroxide using a mixed indicator of bromothymol blue and neutral red. Amino acid content was determined by titration with sodium hydroxide using a phenolphthalein indicator and neutral formalin. The extract content was measured from the distillation residue using a sucrose needle. The various compositions of organic acids, ions, class II, amino acids, and amines were analyzed using high performance liquid chromatography. The aroma components were analyzed using gas chromatography. As shown in Table 1, the results of the sensory evaluation showed that the original sake had a slight bitterness, astringency, and off-taste, but when the sake was processed for 15 to 90 minutes, the bitterness was reduced. ,
The sake was light and soft, with no bitterness or off-flavors. The sake treated for 120 minutes was evaluated as watery, which was not preferable, but the sake treated with any of the above treatments had no ripe persimmon aroma after drinking. Furthermore, in the electrodialysis treatment of the present invention,
The color of the sake did not change before and after the treatment. Table 1 also shows - shell component analysis values, llic acids, ions, I! Table 2 shows the analysis results for amino acids, amino acids, amines, and aroma components. Table 2 Test Examples Sake treated with electrodialysis for 60 minutes in the same manner as in Example 1 was compared with sake of the following reference example. Reference example: Raw sake is treated with anion exchange resin (manufactured by Mitsubishi Chemical Corporation, W
A-30) column (IX 30 cm) at a flow rate of 5 V = 25, and the 1500 to 2000 ml fraction after passing, which is a fraction with an appropriate acidity, is 500 mj! fraction was used. The results show that the sake of the present invention shown in Tables 3 and 4 below is more preferable than the sake treated with anion exchange resin shown in the reference example, and the composition of each component is also different. That's what I did. Table 3

【Effect of the invention】

According to the present invention, it is possible to provide a soft-type sake with improved bitterness, astringency, and off-taste that are not found in conventional sake. In addition, the soft type sake of the present invention is
It is a sake that does not age well without losing its unique golden color. Furthermore, the soft type sake of the present invention has the effect of preventing hangovers and not having a ripe persimmon aroma after drinking. The method for producing soft-type sake of the present invention can provide unprecedented soft-type sake through extremely simple processing, and can easily produce various soft-type sake by changing the processing conditions and processing time. Since it is an electrodialysis treatment, there is no need to perform a regeneration treatment for the resin or the like.

[Brief explanation of drawings]

FIG. 1 shows an outline of the electrodialysis treatment apparatus of the present application, (1
) shows the anion exchange membrane, (2) shows the cation exchange membrane, (3) shows the raw sake processing chamber, and (4 and 4') shows the salt waste liquid flow path.

Claims (5)

[Claims] (1) Compared to the original sake composition, sake content, alcohol (
%), extract content, isomaltose, glucose, galactose, glycerin, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, and ethyl caproate composition contents are not substantially changed,
A novel soft-type sake characterized by reduced compositional contents of succinic acid, lactic acid, malic acid, Na^+ ions, K^+ ions, tryptophan, arginine, lysine, putrescine, and cadaverine. (2) Compared to the original sake composition, succinic acid and lactic acid are 20~
60% reduction, malic acid 25-80% reduction, Na^
+ ions decrease by 40~85%, K^+ ions decrease by 50~
95% reduction, tryptophan 30-80% reduction,
Arginine decreases by 10-40%, lysine by 5-30%
The soft type sake according to claim 1, wherein putrescine and cadaverine are reduced by 80 to 90%. (3) A method for producing soft sake, which comprises subjecting sake to electrodialysis using a cation exchange membrane and an anion exchange membrane. (4) The production according to claim (3), wherein the cation exchange membrane has a sulfone group and a molecular weight cutoff of about 1000 or less, and the anion exchange membrane has a quaternary ammonium group and a molecular weight cutoff of about 1000 or less. Law. (5) A method for reforming sake, which produces soft sake by electrodialysis treatment using a cation exchange membrane and an anion exchange membrane.