JPS60149374A - Method for controlling fermented unrefined sake in brewing refinded sake - Google Patents

Abstract

PURPOSE:To control the fermentation temperature, etc., by analyzing a gas evolved in fermentation regularly with a gas analyzer, and using the measured value for the control. CONSTITUTION:A tank jacket (b) for circulating cooling water for temperature control of fermented unrefined SAKE, and a pipe (c) for circulating the cooling water is provided to measure ethyl alcohol in a fermentation gas with a measuring device (m) and send concentration signals. The concentration of ethyl alcohol formed every day is set. In case the measured value exceeds the upper limit of the set value, a solenoid valve (l) for introducing cooling water is opened to introduce the external cooling water. When the measured value reaches the lower limit of the set value, the solenoid valve (l) is closed to control the temperature.

Description

[Detailed Description of the Invention] In sake brewing, which mainly involves alcoholic fermentation, the gas generated as fermentation progresses is mainly composed of carbon dioxide gas or ethanol gas. This invention relates to a method for managing fermented mash in which such a gas is periodically analyzed using a gas analyzer such as an infrared analyzer, and the fermentation temperature is controlled based on the measured values to ensure normal fermentation.

In processes that primarily involve alcoholic fermentation, such as sake production and beer brewing, controlling fermentation in the desired direction requires particularly delicate control, especially in the case of alcoholic beverages where the fermentation filtrate itself becomes the alcoholic beverage. However, it is not enough to simply improve alcohol production or raw material utilization.

Although complicated fermentation management is performed from the above points of view, the most important management is the control of fermentation temperature. (
Others: As for the management of g3 fermentation, control of dissolved oxygen in the mash is also important in order to control the physical properties of the solid-liquid in the mash by operations such as stirring, or to control the physiology of the yeast. ) Controlling the fermentation temperature is not sufficient simply by maintaining a constant temperature during the fermentation period; it is necessary to maintain an appropriate temperature transition that corresponds to the desired alcohol quality.

This invention analyzes the fermentation gas of mash using a gas analyzer (recent gas analyzers have the function of obtaining stable analysis values over a long period of time) for the purpose of temperature control, and uses these measured values to analyze the fermentation gas of mash. This is a factor in temperature control. Conventionally, in this type of fermentation, the sludge has been managed by collecting the filtrate with filter paper, analyzing it, and controlling it based on the measured value, or it takes time to collect the filtrate.
Because we can only grasp the state of the mash at the time of measurement,
It is difficult to control with that information. Furthermore,
Since a considerable amount of sample is required for collection, there is also a problem in terms of resource conservation. Recently, with the development of various liquid pressure sensors, it has become possible to measure the components in the liquid at a given point in time. etc. takes time,
In addition, there is a drawback that relatively complicated equipment is required to avoid this problem.

As a result of studies using a recently developed infrared gas analyzer, this invention found that the analytical values of fermentation gas, especially carbon dioxide concentration (V/V) and ethyl alcohol concentration, faithfully reflect the progress of fermentation mash. In particular, it was found that the temperature of the product was non-uniform, which tends to occur in large fermentation tanks.

Currently, in the case of large fermentation tanks, the common control method for non-uniformity in product temperature is to install a jacket on the outside of the tank and a pipe inside the tank, through which cooling water is circulated to control the fermentation temperature. It is. In this case, a temperature difference is likely to occur between the cooling section and a portion distant from it.

Especially in the case of sake mash, the physical properties are different between the initial state of the fermented mash and after the middle stage, and although initial heterogeneity is particularly difficult to avoid, after the middle stage, dissolution progresses and convection becomes more likely to occur. It has been thought that temperature non-uniformity is relatively small, but even in this case, continuous measurements of fermentation gas concentration revealed that changes in gas concentration occurred, and the cause of this was found to be as shown above. Even in fermented mash in which force and dissolution have progressed, such as after the middle stage of fermentation,
We found non-uniformity in temperature.

As a result, the quality of the sake produced may not be as planned, or the utilization rate of raw materials may not be improved, which is extremely difficult to solve. On the other hand, if many temperature measurement points are installed in the same tank, the temperature can be determined to some extent, but this will increase the cost of control equipment and complicate the analysis. In this respect, fermentation gas analysis makes it possible to easily detect the state of fermented mash.

An example of implementing the method of this invention will be described below with reference to FIGS. 1 and 2 and Table 1.

FIG. 1 is an elevational view of a stainless steel cylindrical fermentation tank suitable for carrying out the method of this invention. In the drawing, a is the tank body, b is a tank jacket for circulating cooling water for controlling the temperature of the fermented mash, and there is a partition inside the jacket. Similarly, C is a pipe installed inside the tank for circulating cooling water, through which the cooling water passes. B and C are connected internally, and the cooling water flowing from the lower part of the jacket 1 is discharged from the second part of the jacket 1 through the jacket and the pipes by a partition. d is a tank manhole, two of which are attached to each base. e,
f is a cover that is attached to each manhole, and the tank can be sealed with a stopper. g is a manhole for internal inspection of the tank, and 11 is a fermented mash outlet. Pipes and valves for measuring fermentation gas are attached to e. Also, f should be equipped with a tank pressure safety device. FIG. 2 shows the same tank with an apparatus for carrying out the method of the invention. In the figure, i is a valve for taking in externally produced cooling water (water temperature around 5°C), j is a pump, k is a temperature sensor for measuring the temperature of the water drained from the cooling water tank jacket, and nl is a temperature sensor for measuring the temperature of water in the fermentation gas. An ethyl alcohol measuring device and a concentration signal generating device, Ω is a solenoid valve for introducing cooling water, and n is a device for measuring the temperature of the mash inside the tank and generating a temperature signal. Temperature sensor is 0-1.0-2.0-3
．． It was installed in four locations, 0-4. Using the above-mentioned apparatus, sake mash with a total amount of 321 hectares of white rice was brewed in a conventional manner. Table 1 shows two examples of this example, an example (A) in which the temperature of the fermented mash was controlled by the ethyl alcohol concentration in the fermentation gas according to the present invention, and a control example (B) in which this was not performed. Example (A),
In Example (B), the tank manhole was opened on the 10th day when fermentation was active, but the same operations were performed during this period. The results showed that the temperature and component analysis values at the measurement points of 0-1.0-2.0-3.0-4 also had almost the same progression.

In Example (A), the electromagnetic valve Q was controlled using ethyl alcohol in the fermentation gas as a control signal, thereby controlling the product temperature.

That is, the ethyl alcohol concentration generated every day was set, and when the upper limit of the set value was exceeded, the solenoid valve U opened and external cooling water entered, and when the lower limit of the set value was reached, the solenoid valve Q was closed. The ethyl alcohol concentration in the fermentation gas sensitively reflects the fermentation state of the whole fermented mash and is shown as a change in ethyl alcohol concentration. This allows for fine adjustments. Similarly, in example (B), 0 inside the fermented mash
- The upper and lower limits of temperature were set using temperature signals from three points and the solenoid valve Q was controlled. The results are shown in Table (1). In Table (1), (A)-1, (A)-2, and (A)=3 are respectively, (A)-1 is the ethyl alcohol concentration in the fermentation gas, (A)-2 is the carbon dioxide concentration, And (A)=3 is 〇-
It is the difference between the maximum value and the minimum value in each measurement temperature of 1,0-2,0-ml O-4. Also (B)-1, (B')-2,
(B) "-3 is the concentration of ethyl alcohol in the 9 fermentation gas, the same is the concentration of carbon dioxide, and 0-1, 0-2, 0-
3. This is the difference between the maximum value and the minimum value in each measured temperature.

As is clear from Table (1), this is a comparison of the results for the 11th day, or for the subsequent eyes and faces as well, the fermentation gas is better controlled by the ethyl alcohol concentration in the fermentation gas. - It is clear that the temperature distribution inside the tank will be very small. This demonstrated the effectiveness of the method of this invention.

[Brief explanation of the drawing]

FIG. 1 is an elevational view of a stainless steel cylindrical fermentation tank suitable for carrying out the method of the present invention, FIG. 2 is an elevational view of the tank equipped with the device of the present invention, and Table 1 shows the method of the present invention. 1 is a graph showing a comparison between the method and a conventional method. Patent Applicant Kizakura Sake Brewing Co., Ltd. Procedural Amendment Form) April 26, 1980 Mr. Kazuo Wakasugi, Commissioner of the Patent Office, Incident Indication 1988 Patent Application No. 1880, Name of Invention Fermented mash in sake brewing Management method and relationship with the case of the person making the amendment Name of patent applicant Title Kizakura Sake Brewery Co., Ltd. (and 1 other person) (as attached) (7. Contents of amendment) 1) in the specification, page 7, line 12 Two preparation examples (B) are shown below. "Example (A), Example" was corrected as follows: "Two ways of preparation example (B) are shown. Namely, Table 1 Above Table 1 Example (A), Example" 2) Page 9, lines 14 to 15 [In elevation, Table 1
...is... Correct J as follows: ``It is an elevation.''

Claims (1)

[Claims] In sake brewing, where alcoholic fermentation is the main ingredient, the concentration or production amount of carbon dioxide gas and ethyl alcohol gas generated as the fermentation progresses is periodically measured using an analyzer in a short period of time. 1. A method for managing fermentation mash in sake brewing, which comprises estimating the components of the fermentation tube and controlling the temperature to carry out normal fermentation.