JPH04222585A - Production of drink having low alcohol content - Google Patents

Abstract

PURPOSE:To produce a drink having a low alcohol content in improved alcohol separation efficiency in a pervaporation method without losing a taste ingredient from an alcoholic drink such as wine or refined sake. CONSTITUTION:Production of a low-alcohol drink containing a process (1) for obtaining a membrane-permeated liquid and membrane-unpermeated liquid by subjecting an alcohol drink to reverse osmosis treatment, process (2) for obtaining a low-alcohol liquid by subjecting the membrane-permeated liquid obtained by the process (1) to pervaporation treatment and process (3) for mixing part or all of the membrane-unpermeated liquid obtained by the process (1) with part or all of the low-alcohol liquid obtained by the process (2).

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a low alcoholic beverage. More specifically, the present invention combines reverse osmosis membrane method and pervaporation method (also called pervaporation method) to efficiently produce alcoholic beverages with low alcohol concentration with excellent flavor, such as wine and sake. This invention relates to a method for producing a brewed liquor.

0002

[Prior Art] In recent years, due to health or social reasons,
Demand for low alcohol drinks is increasing. In addition, there is a growing preference for authentic products, and there is a demand for beverages with reduced alcohol content without changing the flavor of the original brewed liquors such as wine and sake.

[0003] Until now, in order to make low alcoholic beverages,
Many techniques for separating alcohol from alcoholic beverages have been reported. Examples include normal pressure and low pressure distillation methods, electrodialysis methods, reverse osmosis membrane methods, supercritical extraction methods, and pervaporation methods. However, none of the low alcohol beverages obtained by these methods completely satisfied the above requirements. For example, in the distillation method, volatile components may be reduced or protein components may be denatured due to lower alcohol content. As a result, the flavor often changes.

0004

However, among the above-mentioned alcohol reduction methods, reverse osmosis membrane method and pervaporation are relatively superior methods and are used on a large scale. Low-alcohol beverages are produced using the reverse osmosis membrane method by separating and removing only water and alcohol using a reverse osmosis membrane, and then adding water to the liquid containing flavor components that remain without passing through the reverse osmosis membrane. be exposed. However, with the currently used reverse osmosis membranes, in addition to water and alcohol, some taste components are also lost through the membrane. As a result, there is a drawback that the flavor of the obtained low alcoholic beverage is different from that of the alcoholic beverage that is the raw material.

[0005] Furthermore, in the pervaporation method, a low-alcohol beverage can be obtained by using a membrane that selectively permeates only alcohol. In particular, among pervaporation methods, vapor arbitrated pervaporation disclosed in U.S. Pat. No. 4,933,198
The alcohol aporation method (hereinafter referred to as the VAP method) is an excellent method for selective dealcoholization of alcoholic beverages. The VAP method uses air (water vapor) on the secondary side (permeation side) of the membrane that has the same water activity as the primary side (raw material side).
This method allows only alcohol to selectively pass through the membrane without allowing water to pass through the membrane. Furthermore, in the VAP method, taste components and the like do not pass through the membrane. Therefore, there is an advantage that the flavor of the resulting low-alcohol beverage does not differ from that of the alcoholic beverage that is the raw material.

[0006] However, pervaporation methods including the VAP method have problems in that the alcohol separation efficiency is poor and it takes a long time to reduce the alcohol content of a unit amount of alcoholic beverage. Therefore, the purpose of the present invention is to improve the alcohol separation efficiency of the pervaporation method, which has excellent characteristics, and to efficiently reduce only the alcohol content from alcoholic beverages, such as wine and sake, without losing taste components. The purpose is to provide a method.

[0007]

[Means for Solving the Problems] In order to achieve the above object, the present inventors have conducted various studies on methods for reducing the alcohol content of alcoholic beverages. As a result, the inventors found that the above-mentioned problems can be solved by pervaporating the membrane permeate obtained by performing reverse osmosis membrane treatment in advance, and have completed the present invention.

That is, the present invention includes a step (1) of treating an alcoholic beverage with a reverse osmosis membrane to obtain a membrane-permeated liquid and a non-membrane permeated liquid, and a pervaporation treatment of the membrane-permeated liquid obtained in step (1) to obtain a membrane-permeated liquid and a membrane-permeated liquid. Step (2) of obtaining an alcohol-containing liquid, and step (1)
The present invention relates to a method for producing a low-alcohol beverage, which includes a step (3) of mixing part or all of the membrane non-permeable liquid obtained in step (2) with a part or all of the low-alcohol-containing liquid obtained in step (2).

[0009] The present inventors have found that in pervaporation treatment including VAP treatment, the alcohol permeability rate is much higher when using a simple water/alcohol system than when using a general alcoholic beverage. . and,
Based on this knowledge, the present invention is characterized in that after an alcoholic beverage is treated with a reverse osmosis membrane, the membrane permeated liquid (compositionally closer to water/alcohol system than an alcoholic beverage) is subjected to a pervaporation treatment. do.

This point will be further explained based on FIG. FIG. 2 shows changes in alcohol concentration over time when white wine and 13% alcoholic water were subjected to VAP treatment under the same conditions. The experimental conditions are shown in the experimental example below. As is clear from FIG. 2, the alcohol concentration of alcoholic water decreases in a shorter time than that of white wine. For example, it takes about 20 hours for white wine to reach 3% alcohol concentration, whereas it takes about 1 hour for alcoholic water to reach 3% alcohol concentration.
0 hours, which is about half. Therefore, if the raw alcoholic beverage is subjected to reverse osmosis membrane treatment in advance and the aqueous solution to be subjected to VAP treatment has a composition close to that of alcoholic water, the treatment efficiency can be greatly improved.

Next, the method of the present invention will be explained in detail based on FIG. Incidentally, FIG. 1 shows VAP of the method of the present invention.
1 is a configuration diagram of an example of a device used when using the method. First, a predetermined amount of alcoholic beverage as a raw material is charged into the raw beverage tank 1. The alcoholic beverage in the raw beverage tank 1 passes through the line 11 to the primary side 31 of the reverse osmosis membrane device 3.
sent to. Components of the alcoholic beverage that can pass through the membrane (mainly water and alcohol) pass through the membrane 32 and reach the secondary side 33 . On the other hand, the non-permeate liquid that has not passed through the membrane 32 is returned to the raw beverage tank 1 via lines 12 and 13. Incidentally, if necessary, a cooling device 4 may be installed between the reverse osmosis membrane device 3 and the raw beverage tank 1 in order to adjust the temperature of the liquid that does not permeate through the membrane. Further, the inside of the raw beverage tank 1 can be made into a nitrogen gas atmosphere in order to prevent alcoholic beverages and the like from deteriorating during processing. This nitrogen gas is supplied from a nitrogen cylinder 2, for example. The reverse osmosis membrane treatment is performed until the volume of the membrane non-permeate liquid becomes 1/2 to 1/10, preferably 1/4 to 1/5 of the volume of the alcoholic beverage initially charged in the raw beverage tank 1. This is done by circulating the membrane non-permeable liquid between the beverage tank 1 and the reverse osmosis membrane device 3.

Next, the membrane permeated liquid that has passed through the membrane 32 of the reverse osmosis membrane device 3 and reached the secondary side 33 is sent to the tank 9 via the line 15. The reverse osmosis membrane permeate in the tank 9 is sent to the primary side 51 of the VAP device 5 via the line 16. Only alcohol can permeate the VAP membrane 52 in the reverse osmosis membrane permeate, and this alcohol permeates the membrane 52 and reaches the secondary side 53. On the other hand, the membrane non-permeate liquid that has not passed through the VAP membrane 52 is returned to the tank 9 via lines 17 and 18. In the VAP treatment, the VAP membrane non-permeate liquid is pumped into the tank 9 until the alcohol concentration of the VAP membrane non-permeate liquid (low alcohol content liquid) in the tank 9 is reduced to a predetermined concentration.
and the VAP device 5. The amount of reduction in the alcohol concentration of the liquid that does not permeate through the VAP membrane (low alcohol content liquid) can be appropriately determined depending on the alcohol concentration of the target low-alcohol beverage and the alcohol concentration of the liquid that does not permeate through the reverse osmosis membrane. Note that, if necessary, a cooling device 4 may be installed between the VAP device 5 and the tank 9 in order to adjust the temperature of the membrane non-permeable liquid. Further, the inside of the tank 9 can be made into a nitrogen gas atmosphere (a nitrogen cylinder is not shown) in order to prevent the processing liquid from changing in quality during processing.

[0013] Water vapor is supplied to the secondary side 53 of the VAP device 5 from a pure water boiler 6 and a constant humidity air supply device 7, and this water vapor is sent from the secondary side 53 to the alcohol recovery device 8 together with alcohol. It is separated into alcohol and pure water.

The reverse osmosis membrane non-permeate liquid thus obtained is sent to the mixing tank 10 via a line 14. Further, the VAP membrane non-permeable liquid (low alcohol content liquid) that has reached a predetermined alcohol concentration is also sent to the mixing tank 10 via the line 19, and the two are mixed. The mixing ratio (volume ratio) of the reverse osmosis membrane non-permeable liquid and the VAP membrane non-permeable liquid varies depending on the alcoholic beverage used as a raw material, the target alcohol concentration, etc., but is, for example, in the range of 1:3 to 1:5. A ratio of around 1:4 is often particularly preferred.

[0015] The reverse osmosis membrane device used in the present invention may be a commercially available device, such as RO-SW-0 manufactured by ULVAC.
04N can be exemplified. Further, it is appropriate that the membrane of the reverse osmosis membrane device has a NaCl rejection rate of 95% or more, preferably 99% or more. Processing pressure is 20-6
It is appropriate that the treatment temperature be 0 Kg/cm2, preferably 35 to 45 Kg/cm2, and the treatment temperature be 5 to 25°C, preferably 10 to 20°C.

[0016] The VAP treatment device is, for example, manufactured by Sepracore #
970012 is used. It is appropriate that the tank temperature in the VAP treatment be 5 to 20°C, preferably 10 to 15°C, and the temperature of the membrane portion to be 20 to 30°C, preferably 23 to 27°C. Furthermore, the membrane pressure on the primary side (liquid side) is 0.15 to 0.3 Kg/cm2, preferably 0.2 to 0.
．． 25Kg/cm2, and the secondary side (gas side) is 0.05
~0.15Kg/cm2, preferably 0.1-0.12
It is appropriate to set it to Kg/cm2.

As described above, as pervaporation processing, V
The explanation has been given using the case where AP processing is used as an example. However, the V.A.
The present invention can be carried out not only by the P method but also by using a pervaporation method using a membrane that selectively permeates alcohol. For example, a pervaporation method using a silicon-based film (see Kimura et al., Seisaku Kenkyu, Vol. 35: p. 289, 1983; Haruhiko Oya: Membrane, Vol. 9: p. 171, 1984) can be used.

In the method of the present invention, the raw alcoholic beverage is not particularly limited as long as it is brewed liquor. For example, wine, sake, fruit wine (such as peach, strawberry, persimmon, pear, melon, cui fruit, pineapple,
(mandarin orange, etc.), Shaoxing wine, etc. Especially in the case of wine, such as Riesling, Chardonnay, Muscadet, etc.
When a wine with cepage (grape variety) characteristics such as Koshu, Merlot, or Cabernet Sauvignon is used as the base beverage, the resulting low-alcohol beverage also clearly has cepage characteristics. Also, when refined sake is used as the base beverage, a low alcoholic beverage with a refined sake-like quality can be obtained.

[0019]

Effect of the invention: According to the production method of the present invention, the flavor and flavor of the original alcoholic beverage can be obtained from alcoholic beverages such as wine and sake.
Alcohol can be efficiently removed without any loss in quality, and a low-alcohol beverage can be produced. In the production method of the present invention, the VAP processing time can be reduced to about half of the conventional method using only the VAP method, for example. In addition, in terms of cost, the reverse osmosis membrane method is extremely cheaper than the VAP method (equipment cost is 1/5 to 1/10, and energy cost is 1/1/2).
10 to 1/20), and in the present invention, by combining it with such an inexpensive reverse osmosis membrane method, the specific gravity of the VAP method can be lowered and a low alcoholic beverage can be produced more economically.

[0020]

[Examples] The present invention will be further explained below with reference to Examples, but the present invention is not limited by the Examples.

Experimental example: 20 liters of white wine (Koshu Surlie, manufactured by Mercian) with an alcohol concentration of 13.2% was poured into #9 manufactured by Sepracore.
Alcohol was separated using a 70012 VAP device (membrane area: 2.79 m2) until the primary concentration was approximately 3%, yielding 18.1 liters of a low alcohol solution with an alcohol concentration of 3.0%. During this time, the alcohol concentration in the treatment liquid was measured over time and is shown in FIG. The operating conditions are tank temperature 13℃, membrane part temperature 25℃, membrane primary pressure 0.244Kg/cm2, and membrane 2.
The test was carried out at a secondary pressure of 0.105 Kg/cm2. Under similar conditions,
13% alcoholic water was subjected to VAP treatment, and the alcohol concentration was measured over time and is shown in FIG. As is clear from FIG. 2, the alcohol concentration of alcoholic water decreases in a shorter time than that of white wine. For example, while it takes about 20 hours for white wine to reach a 3% alcohol concentration, it takes about 10 hours for alcoholic water, which is about half that time.

Example 1 25 liters of white wine (Coonawarra Chardonnay manufactured by Mildara) with an alcohol concentration of 11.7% was heated to 18° C. under a nitrogen atmosphere using a reverse osmosis device manufactured by ULVAC RO-SW-004N. The membrane was treated at an operating pressure of 45 kg/cm2 for 30 minutes to obtain 20 liters of membrane permeate and 4.8 liters of membrane non-permeable liquid (this is referred to as membrane non-permeable liquid (a)). The obtained membrane permeate was filtered using Sepracore #970012VAP.
Alcohol was separated using a device (membrane area: 2.79 m2) until the primary concentration was approximately 3%, yielding 18.1 liters of a low-alcohol-containing liquid with an alcohol concentration of 3.0%. (b)). The operating conditions of the VAP device are: tank temperature 13℃, membrane part temperature 25℃, membrane primary pressure 0.244Kg/cm2, membrane secondary pressure 0.105Kg/cm2.
It was performed in cm2. The VAP processing efficiency at this time is 0.81
liter product/hr/m2 and treatment time was 8 hours. Incidentally, the VAP processing efficiency means how much low alcohol content liquid can be obtained per unit area of VAP membrane/unit time. The obtained membrane non-permeable liquid (a) and low alcohol content liquid (b) were mixed as appropriate (1:3, 1:4, 1:
5) Sensory evaluation was performed for each blend. The results are shown in Table 1. In addition, grading is on a 5-point system (good: 5,
Fair: 3, Bad: 1), and the panel consisted of 10 sake experts.

On the other hand, for comparison, the alcohol concentration was 11.
20 liters of the same 7% white wine was similarly placed in the VAP device (
Alcohol was separated using Sepracor Co., Ltd. (#970012) until the primary concentration was 5%. As a result, 18.5 liters of low alcohol white wine with an alcohol concentration of 4.8% was obtained (this will be referred to as low alcohol liquid (c)). The VAP treatment efficiency at this time was 0.41 liter product/
hr/m2, and the treatment time was 16 hours. The obtained low alcohol liquid (c) was also subjected to the same sensory evaluation as above, and the results are shown in Table 1. Furthermore, the same sensory evaluation as above was performed on the membrane non-permeable liquid (a) diluted 2.5 times with pure water, and the results are shown in Table 1.

[0024]

[Table 1]

The panel test results show that the low alcohol beverages obtained by the method of the present invention are equivalent to or superior to those obtained by VAP treatment alone. This is because the method of the present invention makes it possible to recover flavor components that would be slightly removed by reverse osmosis membrane treatment alone. In addition, from a sensory point of view, the membrane non-permeable liquid (a) and the low alcohol content liquid (
A blend of b) at a mixing ratio of 1:3 to 1:5, preferably 1:4 was good. In particular, the low alcohol beverages of the present invention (membrane non-permeable liquid (a) and low alcohol content liquid (b)
) was slightly superior to the alcoholic beverage before treatment in terms of flavor, resulting in a refreshing and fruity beverage with a slightly sour taste. In addition, from the above results, when comparing the efficiency (amount of low alcohol beverage produced and processing time) of the method combining reverse osmosis membrane treatment and VAP treatment of the present invention with the method of only VAP treatment, it is found that the efficiency of the present invention It can be seen that the method is efficient. First, in the method of the present invention, a blend 22.
To obtain 5 liters, 30 minutes of reverse osmosis membrane treatment and 8 hours of VAP treatment were required. On the other hand, with only VAP processing, 2
To obtain 2.5 liters of low alcohol beverage, 18.
It will take 5 hours.

Example 2 25 liters of red wine with an alcohol concentration of 12.3% (Saint Emilion manufactured by Albert Bichot) was operated under a nitrogen atmosphere at a temperature of 18° C. using a reverse osmosis device manufactured by ULVAC RO-SW-004N. The mixture was treated at a pressure of 45 kg/cm2 for 30 minutes to obtain 20 liters of membrane permeate and 4.8 liters of membrane non-permeate. The obtained membrane permeate was filtered using #9 manufactured by Sepracore Co., Ltd.
Alcohol was separated using a 70012 VAP device (membrane area 2.79 m2) until the primary concentration was approximately 3%, yielding 18.2 liters of a low alcohol content liquid with an alcohol concentration of 3.1%. The operating conditions are tank temperature 13℃, membrane part temperature 25℃.
°C, primary membrane pressure 0.244Kg/cm2, secondary membrane pressure 0.1
It was carried out at 05Kg/cm2. The VAP treatment time required at this time was 8 hours. Low alcoholic beverage 2 with an alcohol concentration of 4.9% by blending the thus obtained reverse osmosis membrane non-permeable liquid and a low alcohol content liquid at a ratio of 1:4.
2.5 liters were obtained. The obtained low-alcoholic beverage had very good organoleptic properties. Specifically, Merlot and Cabernet Sauvignon (both grape variety names)
It was comparable to the original Saint-Émilion, which retains the aroma and tannins typical of red wine, only the alcohol concentration was lower.

On the other hand, for comparison, the alcohol concentration was 12.
Alcohol was similarly separated from 20 liters of the same 3% red wine using a Sepracore #970012 VAP device until the primary concentration was about 3%. As a result, the time required for the treatment was 20 hours, and 18.1 liters of low alcohol red wine with an alcohol concentration of 3.0% was obtained. Under these conditions, the VAP treatment time required to obtain 22.5 liters of low alcohol red wine, which is equivalent to the 1:4 blend described above, is 24.5 hours.

Example 3 25 liters of sake with an alcohol concentration of 17.1% (Hyakumanryo Shuzo Co., Ltd.'s Honjojo Special Grade) was poured into a RO-SW-0 manufactured by ULVAC Co., Ltd.
Using 04N reverse osmosis equipment, under nitrogen atmosphere, product temperature 18℃
The mixture was treated for 30 minutes at an operating pressure of 45 kg/cm2 to obtain 20 liters of membrane permeate and 4.8 liters of membrane non-permeate. The obtained membrane permeate was filtered using Sepracore #970012VAP.
Alcohol was separated using a device (membrane area: 2.79 m2) until the primary concentration was approximately 4%, yielding 16.85 liters of a low alcohol content liquid with an alcohol concentration of 4.1%. The operating conditions are tank temperature 13℃, membrane temperature 25℃, and membrane primary pressure 0.
．． 244Kg/cm2, membrane secondary pressure 0.105Kg/cm
I went with 2. The VAP treatment time at this time was 6.5 hours, and the VAP treatment efficiency was 0.93 liters of product/hr.
/m2. Blend the reverse osmosis membrane non-permeate liquid and the low alcohol content liquid at a ratio of 1:4 to obtain an alcohol concentration of 6.
．． 21 liters of 68% low alcohol beverage were obtained. The obtained low-alcoholic beverage had very good organoleptic properties.

On the other hand, for comparison, the alcohol concentration was 17.
20 liters of the same 1% sake was similarly made by Sepracore #
Alcohol was separated using a 970012 VAP device until the primary concentration was approximately 4%. As a result, alcohol concentration 4
．． 16.8 liters of 0% low alcohol sake was obtained. VAP processing time is 13 hours, processing efficiency is 0.46
liter product/hr/m2. Under these conditions, the VAP treatment time required to obtain 21 liters of low alcohol sake, which is equivalent to the 1:4 blend described above, is 14
It's time.

[Brief explanation of the drawing]

FIG. 1 is a configuration diagram of an example of a device used in the present invention.

FIG. 2 shows changes in alcohol concentration over time when white wine and 13% alcoholic water were subjected to VAP treatment under the same conditions.

[Explanation of symbols]

1 Tank for raw beverages 2 Pressurized nitrogen gas cylinder 3 Reverse osmosis membrane device 4 Cooling device 5 VAP device 6　Pure water boiler 7 Constant humidity air supply device 8　Alcohol recovery device 9 Tank 10 Mixing tank

Claims (2)

[Claims] 1. Process (1) of treating an alcoholic beverage with a reverse osmosis membrane to obtain a membrane-permeated liquid and a non-membrane permeated liquid, and pervaporating the membrane-permeated liquid obtained in step (1) to obtain a low-alcohol-containing liquid. (2), and a step (3) of mixing part or all of the membrane non-permeate obtained in step (1) with part or all of the low alcohol content liquid obtained in step (2). A method for producing a low alcoholic beverage containing. 2. The manufacturing method according to claim 1, wherein the pervaporation treatment is vapor arbitrated pervaporation treatment.