JPS5878578A - Preparation of drink with low alcohol content - Google Patents

Abstract

PURPOSE:To obtain a drink with low alcohol content without damaging its taste, by removing ethyl alcohol selectively using a porous hydrophobic membrane. CONSTITUTION:An alcohol-containing drink at -20-100 deg.C, such as Sake at 60-65 deg.C, is brought into contact with a porous hydrophobic membrane made of Teflon, silicone, etc. with stirring, and only ethyl alcohol in the alcohol-containing drink is selectively moved through the porous hydrophobic film to a gas such as nitrogen gas, carbon dioxide gas, etc. or a removing medium such as water, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sake that has almost the same flavor as current sake, and has a significantly lower Et.7L and alcohol content than current sake.

In recent years, consumer needs have diversified, and demand for traditional Japanese sake has been on the rise. One of the reasons for this is the high alcohol content of sake. In other words, sake is a brewed liquor like wine and beer, and is the alcoholic beverage with the most balanced flavor in itself.
It is usually drunk as is without adding water. Sake has one of the highest alcohol concentrations among these brewed liquors, at 16-21%. On the other hand, distilled spirits such as whiskey, which has the highest alcohol concentration among alcoholic beverages, are usually drunk with water, and the alcohol concentration when drinking is 7 to 7.
It is 12%. Judging from the alcohol concentration at the time of brewing and drinking, it can be said that both sake and eel have high alcohol concentrations.

A recent survey of trends in the taste of sake shows that while sake is delicious, it is said that drinking too much can lead to deep intoxication due to the high concentration of alcohol.

Due to this unfortunate situation, the present inventor created the flavor of current sake,
As a result of research and development of sake with a low alcohol content of 911%, it was discovered that the objective could be achieved by an extremely simple method of contacting sake with water or gas through a porous hydrophobic membrane. It has been completed.

The following is a laboratory scale example of the present invention.

A 500-volume reagent bottle containing 450-mL of sake with an inner diameter of 3 mm.
, outer diameter 4+am, length 5cm, maximum hole diameter 8.5All,
'EIJ 70% Teflon tube was rolled up and sealed with silicone plugs passed through both ends of the tube.

65℃ while twirling sake with a magnetic stirrer
and nitrogen gas was flowed through the tube at a rate of 8t15). The ethyl alcohol in the sake quickly migrated through the Teflon membrane into nitrogen gas, and was easily recovered by passing it through a cooler. Figure 1 shows the decreasing curve of ethanol concentration in sake under these conditions.

10 20 80 Time (minutes) Figure 1 Decrease in alcohol concentration in sake Table 1 shows the analysis results of the low alcohol sake obtained in this period. All analysis methods were those prescribed by the National Tax Agency.

Table 1 Results of analysis of low-alcohol sake By using such a simple treatment, ethyl alcohol production can be reduced under conditions that do not impair the quality of sake, and low-alcohol sake can be obtained in a short period of time. Ta.

Sensory evaluation of the sake obtained in Example 1 was performed by 10 panelists. Panelists were asked to rate the sake on a five-point scale from 1 to 5, with 1 being the best quality sake, 3 being average, and 5 being poor. As a reference sample, one sample of untreated sake diluted with water to the same alcohol concentration as in the example and three samples of currently commercially available low-alcohol sake were simultaneously prepared as cll'1 sake.

The results are shown in Table 2. Table 8 shows the results of component analysis of these reference samples.

Table 2 Results of component analysis The low alcohol 2 sake obtained by this method retains the original flavor of sake better than currently commercially available low alcohol sake. In terms of quality, the results were consistently good with a score of 41.

As described above, the method of the present invention makes it possible to selectively remove ethyl alcohol from sake, making it possible to produce high-quality, low-alcohol sake with the original flavor of sake.

Although the above embodiments have been described as a method for producing low-alcohol sake, low-alcohol sake can also be produced using this method for other alcoholic beverages such as wine and beer.

In addition, the porous hydrophobic membrane that can be used to remove ethyl alcohol in this method is not limited to Teflon in the examples, but also refers to laminated materials with any hydrophobic material or hydrophilic material. From a quality standpoint, stable materials such as Teflon and silicone are suitable.

In addition, all gases and water can be used as ethanol removal media that come into contact with alcoholic beverages through these membranes, but
In terms of quality, inert gases such as nitrogen gas, helium gas, carbon dioxide gas, and water are suitable.

The implementation conditions can be freely changed depending on the temperature of the alcoholic beverage, the pressure inside the customer container, and the temperature and pressure of the gas or water used as the ethanol removal medium, but considering the quality of the low alcoholic beverage obtained and the manufacturing cost, Among the claims, a temperature condition of 60 to 65°C, which is the pasteurization temperature of sake, is preferable.

In the present invention, clusters of ethyl alcohol and water in an aqueous solution are mainly used as DIIM,! The water-ethyl alcohol was decomposed by the Ji group and transferred to the removal medium through a porous hydrophobic membrane. If we can break down the cluster structure, it is thought that Kempo will become even more effective and produce better quality sake.

Patented by Hakutsuru Sake Brewery Co., Ltd.

Claims (1)

[Claims] A method for producing a low-alcohol beverage by selectively transferring ethyl abrasion from an alcohol-containing beverage at a temperature of -20°C to 100°C through a porous hydrophobic membrane into gas or water.