JPH07173A - Deaeration device for producing liquor - Google Patents

Abstract

PURPOSE:To provide a simple and low cost deaeration device used for producing liquors, capable of removing troublesomeness for the addition of chemical agents and for the management of goods in production and distribution processes and enabling to prevent the deterioration of the liquors CONSTITUTION:This deaeration device used in a line for producing a liquor comprises a deaeration device main body (10) for vacuum-sucking off dissolved gases from the liquor and a condensation device (20) connected to the course of a dissolved gas-discharging line (19), and volatile components are condensed and recovered from the dissolved gases discharged from the deaeration device main body with the concentration device (20).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention is used in a production line for a solvent containing a volatile component, for example, in a production line for alcoholic beverages such as sake and wine containing a volatile aromatic component such as higher alcohols and esters. The present invention relates to a deaerator for sake brewing.

[0002]

2. Description of the Related Art Alcoholic beverages, particularly brewed alcoholic beverages such as sake and wine, are significantly deteriorated in flavor and discolored by the influence of oxygen dissolved in the alcoholic beverage.

For example, in sake, in the direct sunlight, due to the reaction between dissolved oxygen and components in the sake, remarkable coloring and off-flavor occur in 2 to 3 hours. Also, in the aging process of storing and aging sake, due to the storage temperature and the mixing of oxygen,
There may be a fin odor or deterioration of flavor. Further, the above deterioration may progress even in the distribution process after factory shipment, and defective products or defective inventory may occur at the distribution end.

Therefore, in order to avoid such problems, antioxidants, synthetic preservatives, etc. may be added. However, the addition of the above-mentioned antioxidants and synthetic preservatives not only increases the manufacturing cost but also deteriorates the flavor of alcoholic beverages, and such quality changes are due to recent gourmet-oriented and genuine-oriented orientations. In the midst of this trend, the image of consumers is bad, which hinders purchasing motives. Further, due to recent changes in store display formats, they are often displayed in bright places, and in this respect also, measures to prevent deterioration have been demanded.

In particular, for sake, wine, etc., not only the manufacturing process but also the management in the distribution process after shipment from the factory is very important. There is a demand for simplification.

[0006]

Therefore, in order to solve the above problems, the applicant mainly removes dissolved oxygen, which causes deterioration, by degassing a liquid beverage containing alcoholic beverages. Has been proposed (Japanese Patent Laid-Open No. 4-36).
178).

This method solves the above-mentioned various problems caused by dissolved oxygen, but during this deaeration, aromatic components such as esters and higher alcohols contained in alcoholic beverages are also removed at the same time. It created a new problem of reducing fragrance, which is an important factor in determining value.

That is, an object of the present invention is to prevent the removal of volatile components having an aroma when removing dissolved gas from alcoholic beverages.

[0009]

The present invention has been made in view of the above problems, and is a deaerator used in a liquor production line, which removes dissolved gas from liquor by vacuum suction. The apparatus is characterized by comprising a device main body and a condenser connected in the middle of a dissolved gas discharge line, wherein a volatile component is condensed and recovered from the dissolved gas removed by the degasser main body by a condenser.

[0010]

According to the present invention, dissolved oxygen can be removed from liquor and oxygen can be prevented from being mixed, whereby deterioration of liquor quality due to oxidation can be prevented. Aroma components that are separated and removed can be collected.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT An embodiment of the deaerator according to the present invention will be described below with reference to the drawings when applied to a liquor production line.

In FIG. 1, (10) is the deaerator body, and (20)
Indicates a condenser. The deaerator body (10) is a so-called membrane deaerator, which is a deaerator module (11) including a hollow fiber-shaped or film-shaped gas permeable membrane, and a vacuum suction means such as a water-sealed vacuum pump. It is composed of (12) and. The degassing module (11) has a supply port (13) for undegassed sake (hereinafter referred to as undegassed sake) in a space on one side partitioned by a gas permeable membrane, and a degassing-treated product. Vacuum suction line (18) connected to the take-out port (14) of the sake (hereinafter referred to as deaerated sake) and extending from the vacuum suction means (12) to the space on the other side.
Are connected. Then, the treatment liquid (in this case, undegassed liquor) is flown to one side partitioned by the gas permeable membrane in the degassing module (11), and the other side is the vacuum suction means.
When the pressure is reduced by (12), the dissolved gas in the treatment liquid is sucked and removed through the gas permeable membrane.

Here, the reason why the membrane type deaerator is used as the deaerator in this embodiment is that the deaerating process can be carried out at room temperature without heating and the quality of alcoholic beverages does not deteriorate. . In selecting the deaerator, a deaerator having a dissolved oxygen concentration of about 3 ppm or less (more preferably about 0.5 ppm or less) is preferable.

It should be noted that the dissolved oxygen concentration is used as the degree of degassing because, in the above degassing method, dissolved gases such as nitrogen, oxygen and carbon dioxide are removed at substantially the same ratio, so that it is generally easy to measure. The amount of dissolved oxygen is displayed.

The condensing device (20) is connected in the middle of the discharge line (19) for the dissolved gas from the deaerator body (10).
In this embodiment, the dissolved gas discharge line (19)
Is also a vacuum suction line (18) between the degassing module (11) and the vacuum suction means (12), the condenser (20)
Is connected in the middle of this vacuum suction line (18).
That is, a vacuum suction line that forms a part of this discharge line (19)
A tank (21) connected in the middle of (18), a cooling jacket (22) arranged around the tank (21), and a chiller (23) for circulating a cooling medium to the cooling jacket (22). ,
A volatile component outlet (24) is connected to the bottom of the tank (21).

In the drawings, reference numeral (15) is a solenoid valve, (16) is a flow meter, and (17) is a prefilter.

The operation of the above structure will be described below. First, undeaerated liquor produced by fermentation in the brewing process is supplied from the supply port (13) to the deaerator body (10), and the degassing module (11) is in a depressurized state by the vacuum suction means (12).
Is passed through to degas, and is taken out from the degassing liquor outlet (14). At this time, the degree of degassing should be degassed to about 0.5 ppm as measured by the dissolved oxygen concentration. By this deaeration treatment, the dissolved oxygen in sake can be reduced to the utmost limit, and the above-mentioned quality deterioration such as oxidation can be effectively prevented.

During this degassing process, in addition to the dissolved gas in sake, aromatic components such as esters and higher alcohols also pass through the gas permeable membrane of the degassing module (11) and are separated from the sake. It flows into the vacuum suction line (18), but these aroma components have low boiling points, and the tank of the above-mentioned condenser (20) is
When it flows into (21), it is cooled, liquefied, and then the tank (21)
It is stored inside. Therefore, only the dissolved gas such as oxygen, nitrogen and carbon dioxide is discharged from the condenser (20) through the dissolved gas discharge line (19).

The thus-obtained aroma component can be added to sake after deaeration to be used as a product with an original fragrance, and also as an additive for other foods and seasonings. Available.

After the degassing treatment by the degassing device, as is well known, a burning step for stopping enzyme activity, an aging step for aging, blending with water and other barrel liquor to taste, The product is shipped as a product through an adjustment process of adjusting the alcohol concentration and the like, a bottling process of bottling in a predetermined container, and the like.

In each of the above steps, it is preferable to carry out a degassing process by the degassing device in order to further reduce the possibility of coloring due to the mixing of oxygen and the like. Moreover, it is good to use what is called deaerated water deaerated by the deaeration device as the split water used in the above adjusting step. By using degassed water in this way, in addition to the effect of removing dissolved oxygen up to the previous step,
It is possible to prevent dissolved oxygen from being mixed in when the divided water is mixed. The degree of degassing of this split water shall be about 0.5 ppm as measured by the dissolved oxygen concentration as above.

As described above, according to the apparatus of the present invention, it is possible to extend the expiration date of alcoholic beverages, reduce complaints and defective stocks due to alteration, etc., and spoil the fragrance such as ginjo aroma, which has been reduced in the past. Can be prevented.

In the above description, the case where the present invention is applied to sake is explained. However, in addition to sake, it should be applied in the production line of brewed products such as other alcoholic beverages and liquid seasonings such as soy sauce. You can

The aroma component obtained by the device of the present invention is added to alcoholic beverages to be degassed, other foods,
It can also be added to seasonings, beverages and the like.

Further, if the degassing membrane is selected so that it can permeate alcohol vapor, various volatile components can be recovered in addition to the higher alcohols and higher esters as described above. It can also be used as a simple distillation device.

[0026]

EFFECTS OF THE INVENTION Since the present invention has the above-mentioned constitution, it is possible to remove dissolved oxygen in brewed products including brewed liquors such as sake and wine, and to prevent re-dissolution of oxygen. It is possible to prevent the deterioration of the flavor of alcoholic beverages from discoloring, maintain the initial good flavor and color for a long time, extend the shelf life of the product, claim complaints due to deterioration, etc. Can be achieved.

Further, in the conventional nitrogen aeration method and thermal deaeration method, problems such as mixing of impurities and component changes due to heat can be solved, and chemicals such as oxygen scavengers and antioxidants are not used, so safety is improved. Excellent and low running cost.

Moreover, since the volatile aroma component, which has been impaired in order to obtain the above-mentioned effects, can be recovered in the past, by adding the aroma component to the original solvent, the fragrance is improved. It can be used as a product, and the aromatic component can be used as an additive for other foods, seasonings, beverages and the like.

[Brief description of drawings]

FIG. 1 is a schematic configuration diagram showing an embodiment of an alcoholic degassing apparatus according to the present invention.

[Explanation of symbols]

 (10) Deaerator body (11) Deaerator module (12) Vacuum suction means (19) Dissolved gas discharge line (20) Condenser (21) Tank (22) Cooling jacket (23) Chiller

Claims (1)

[Claims] 1. A deaerator used in a liquor production line, which is connected between a deaerator body (10) for removing dissolved gas from liquor by vacuum suction and a dissolved gas discharge line (19). A deaerator for sake brewing, which comprises a condensed device (20) and which collects the volatile components from the dissolved gas removed by the deaerator body by condensing the volatile components by the condensing device (20).