JPS61271976A - Method of treating fine particles of sake lees - Google Patents

Abstract

PURPOSE:To obtain treated SAKE lees useful as a feed, etc., having low cost and high nutritive value, by adding fine particles of SAKE lees to a preheated oil such as animal oil, vegetable oil, etc., stirring and heating the blend under heating, replacing water and alcohol in the SAKE lees with the oil, taking out the blend, and removing the oil from it. CONSTITUTION:An animal oil, fish oil, vegetable oil, etc., is added to a hermetically sealed container such as a cooker, etc., the oil is heated to >=90 deg.C oil temperature, fine particles of raw material SAKE lees are fed to the hot oil, the oil and the fine particles in the cooker are stirred while keeping the oil temperature >=90 deg.C, and the cooker is evacuated. The pressure reduction treatment is carried out under a small pressure reduction at an initial stage, at reduced pressure of 10-20mmHg, then under a large pressure reduction in a vacuum state of 740-750mmHg, water and alcohol in the fine particles of SAKE lees are replaced with the oil, the fine particles are dehydrated, the treated fine particles are taken out from the oil and the oil is removed from the treated fine particles of SAKE lees, to give the aimed treated material.

Description

[Detailed description of the invention] i) Industrial application fields The present invention relates to a method for processing fine grains of sake lees.

(b) Conventional technology Conventionally, in the production of alcohol such as sake, polished rice is saccharified with ``koji'' and fermented with yeast to create ``sake moromi'', and this ``sake moromi'' is then squeezed and filtered. As a result, 110% of sake is produced.

At this time, press filtration involves storing the "sake moromi" in a squeeze bag.
The same squeezed bag is squeezed using a water pressure machine, etc., but insoluble components of the moromi remain in the form of mud in the squeezed bag after squeezing, and when the insoluble components are roughly squeezed and filtered, they become solid. It is separated into sake lees and suspended fine grains of sake lees.

Sake lees has a residual alcohol content of 6-8%, so if you steam distill it, you can make ``Kasutori Shochu''.
yX1', and can also be used for garnishes such as wasabi and narazuke, and has many uses.

(C) Problems to be Solved by the Invention However, although suspended fine grains of sake lees contain a large amount of protein, solid-liquid separation is impossible, and for example, they cannot be put into a dryer or the like. Dehydration treatment was also attempted, but it had no effect and could not be used effectively.

(d) Means for solving the problem Therefore, in the present invention, fine grains of sake lees are put into oil such as animal oil, fish oil, vegetable oil, etc. that has been preheated to 90°C or higher, and the heated oil is heated while reducing the pressure. The medium is stirred and heated, and in the initial depressurization process, dehydration is performed under a small reduced pressure condition.Then, the reduced pressure is increased to replace water, alcohol, and oil in the fine grains of sake lees, dehydration is performed, and then processing is performed. It is an object of the present invention to provide a method for processing fine grains of sake lees, which is characterized by taking out the grains from oil and removing the oil.

(E) Function When processing fine grains of sake lees, oil
a) Dehydration treatment, followed by deoiling the treated product; at this time, the fine grains of sake lees are heated under reduced pressure using heated oil as a heating medium, and the reduced pressure conditions are initially small, then large reduced. Since the conditions are set, the heated oil can penetrate smoothly into the fine grains of sake lees, and the remaining water in the fine grains of sake lees and the replacement of the alcohol content with the heated oil can be done smoothly, so the dehydration process can be shortened. In addition to being able to complete the dealcoholization process in just a few hours, it also ensures that the proteins contained in the fine grains of sake lees do not leak out or decompose. If the treated product is mixed with any feed f11 as it is or after being pulverized to an appropriate level, it can be made into a highly nutritious feed.

Furthermore, since the final treated product has been completely dealcoholized, it will not change into acetic acid and emit a bad odor even after long-term storage.

(F) Effects According to the present invention, fine grains of sake lees, which were conventionally treated as waste because solid-liquid separation was impossible, can be processed to a large extent in a short period of time while preserving nutrients such as protein. Since it can be dehydrated to 50% by weight, it can be used as a compounded feed, etc. to produce feed with high nutritive value at low cost, and has the effect of being able to be used effectively.

(g) Example Embodiments of the present invention will be described in detail as follows.

In other words, single or mixed oils such as animal oil, vegetable oil, fish oil, chicken oil, etc. are stored in a 4.5m airtight container, and the oil is heated by steam that is forced into the jacket of the container. Heat the temperature to 90℃ or higher.

Next, 1,000 fine grains of sake lees, etc., which are raw materials, are added to this heated oil.
Add ka and let it soak, then close the lid.

At this time, the fine grains of sake lees are a suspension made by squeezing and filtering the "sake moromi" and separating the insoluble components from the sake, which are further separated from the solid sake lees. A single substance of various 111T1 lees fine grains that remain after brewing, shochu, whiskey, etc., or any mixture thereof may be used.

Next, the temperature of the heating oil is maintained at 90° C. or higher while stirring inside the cupper, and the pressure inside the cupper is reduced.

In this depressurization treatment, the initial 30 minutes or so of immersion of the raw material is performed under a small reduced pressure condition, i.e., at a reduced pressure of 10 to 2011 Hg, and the oil is heated to promote the evaporation of water in the brewer's lees fine grains as the raw material, resulting in dehydration. measurement, then 740-750mmH
Depressurize Q and reduce the moisture content to about 609 in an almost vacuum state
Dehydrates to around 6%. Due to the reduced pressure in the oil, the heated oil penetrates into every corner of the brewing lees fine particles, and not only the moisture contained in the brewing lees fine particles but also the alcohol remaining in the brewing lees fine particles are mixed with the heated oil. It is replaced and evaporated.

Next, the M lees fine grains that have been subjected to the dehydration and dealcoholization treatment are taken out from the kutsuker, and either physically squeezed using a screw press or the like as a squeezing device, or centrifuged using a centrifugal separator to produce oil. Separate and pulverize after IC.

The pulverized product is used as feed as it is or mixed with any feed.

Optional feeds include, for example, wheat, peas, corn, bran, soybean curd, and others.

Claims (1)

[Claims] 1) Sake lees fine grains are placed in oil such as animal oil, fish oil, vegetable oil, etc. that has been preheated to 90°C or higher, and stirred and heated using the heated oil as a heating medium while reducing the pressure. The method is characterized in that dehydration is performed under the following conditions, then the reduced pressure is increased to replace water and alcohol in the fine grains of sake lees with oil, dehydration treatment is performed, and then the treated product is taken out of the oil and deoiled. A method for processing fine grains of sake lees.