JPH0712302B2 - Method for producing high-preservability cloudy sake - Google Patents

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 cloudy sake having a high shelf life. The muddy sake refers to alcoholic beverages containing solids produced in the sake-making process, which is generally called sake liquor.

[0002]

2. Description of the Related Art In the manufacturing process of sake, the product is subjected to a heat treatment at 60 ° C. to 80 ° C. or a filter treatment in order to improve its preservability. However, when muddy sake is heated, unpleasant odor such as burnt odor is generated and the flavor is deteriorated. Further, when the filter treatment is performed, there arises inconveniences such as clogging of the filter and removal of necessary solid components. Therefore, cloudy sake is often distributed without being sterilized, and microorganisms grow at the distribution stage.
There was a problem that many defective products were generated. As an attempt to solve this problem, a method of sterilizing microorganisms by high pressure treatment without heat treatment is known (Japanese Patent Laid-Open No. 1-257472).
Gazette). However, in the above publication, there is a description that "the flavor of the product becomes a regulated flavor" regarding the high-pressure processed product, and it is considered that the flavor is changed.

Further, since the high-pressure treatment is currently performed in a batch type or a semi-continuous type and is not a completely continuous type, a method having a high-pressure treatment step has a problem that the production efficiency is lowered.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems. Specifically, the high-pressure treatment step is omitted as much as possible, and it has the original taste of turbid sake and has a long shelf life. It is about producing high cloudy sake.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that muddy liquor is separated into a clear liquid and a white turbid liquid and processed to preserve the flavor without impairing the flavor. The inventors have completed the present invention by discovering that the property can be improved. That is, the present invention is characterized by separating turbid sake into a clear liquid and a white turbid liquid, subjecting the clear liquid to microfiltration treatment, and subjecting the white turbid liquid to a high-pressure treatment, and then mixing the two to give a highly-preserved turbidity. It is a method of producing sake.

[0006]

The structure and operation of the present invention will be described in detail. The turbid sake used in the present invention does not have to be a special one, and those obtained by roughly filtering sake mash by squeezing or the like can be used according to a usual method for producing turbid sake.

In order to separate the turbid sake into a clear liquid and a white turbid liquid,
Conventional methods for separating suspensions, such as standing for a period of time,
It can be performed by a method such as centrifugation or filtration. In the case of separation by standing, it usually requires 5 to 96 hours (4 days), and in the case of centrifugation, it requires 1 to 15 hours at a rotation speed of 500 to 3000 rpm. When separating by filtration, it is preferable to use a filter having a pore size of 1 to 50 μm.

The clarified liquid and the cloudy liquid separated by the above method are subjected to microfiltration treatment and high pressure treatment, respectively. The method of microfiltration is not particularly limited as long as it can remove microorganisms, enzymes and the like in the liquid, but the filter used has a pore size of 0.1 to 0.5 μm in consideration of the sizes of microorganisms and enzyme molecules. Are preferred. The high-pressure treatment may be carried out under the conditions generally used for sterilization treatment. Specifically, it is suitable to carry out the treatment at a pressure of 100 to 7,000 atm for 1 to 30 minutes. Moreover, the temperature at the time of pressurization may be in the range that does not affect the quality of muddy sake, 0 to 60 ° C.
Within the range of.

The clarified liquid and the cloudy liquid thus sterilized are mixed again and stirred so that the whole becomes uniform. The mixing ratio of the two can be any value, and the turbidity of the turbid sake produced can be adjusted by this.

[0010]

[Example] Hazezake that has not been sterilized by heat treatment, etc.
Allow 10 L to stand for 74 hours to settle solid components (liquor)
It separated into 7 L of clear liquid and 3 L of cloudy liquid. The clear fluid has a pore size of 0.
Disinfect using a 2 μm filter (manufactured by Nishi Nippon Brewery Co., Ltd.), and the cloudy liquid is MCT-150F (manufactured by Mitsubishi Heavy Industries, Ltd.)
Was used for high pressure treatment at 4000 atm for 20 minutes. Then
The clear liquid and the white turbid liquid were mixed at a ratio of 9: 1 to obtain the turbid sake of the present invention. The cloudy liquor produced by such a method did not have a burning odor such as a burning odor, and retained the flavor of raw liquor, and was stored at room temperature for 7 days, but no abnormalities such as gas generation were observed. As a comparative example, turbid sake not sterilized (Comparative Example 1), turbid sake subjected to heat treatment (Comparative Example 2),
Also, the same test as above was carried out on the cloudy sake (Comparative Example 3) which was subjected to high-pressure treatment without being separated. The results are shown in the table below.

[0011]

[Table 1]

[0012]

EFFECTS OF THE INVENTION Since the present invention does not perform heat treatment at all and performs high-pressure treatment only on a white turbid liquid, it produces muddy liquor having a flavor closer to the original flavor as compared with a conventional preservation treatment. can do. In addition, the production efficiency can be improved by limiting the high-pressure treatment, which is difficult to perform the continuous treatment, to only a part of the cloudy sake as described above. Further, by mixing the clarified liquid and the cloudy liquid after the separation, it is possible to obtain turbid sake having an arbitrary turbidity, and the like, which is extremely useful in industry.

[0013]

Front page continuation (72) Inventor Hironari Kamei 1782 Yamaga, Yamaga, Kumamoto Prefecture Chiyonoen Sake Brewing Co., Ltd. (72) Inventor, Michihiro Shigaki 1782 Yamaga, Yamaga, Kumamoto Prefecture

Claims (1)

[Claims] 1. The turbid sake is separated into a clear liquid and a white turbid liquid, and the clear liquid is subjected to microfiltration treatment and the white turbid liquid is subjected to a high pressure treatment,
A method for producing a cloudy sake having a high shelf life, which comprises mixing the both.