JPS6149940B2 - - Google Patents
Info
- Publication number
- JPS6149940B2 JPS6149940B2 JP7824581A JP7824581A JPS6149940B2 JP S6149940 B2 JPS6149940 B2 JP S6149940B2 JP 7824581 A JP7824581 A JP 7824581A JP 7824581 A JP7824581 A JP 7824581A JP S6149940 B2 JPS6149940 B2 JP S6149940B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid
- storage tank
- permeate
- producing
- separator
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000007788 liquid Substances 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 239000012466 permeate Substances 0.000 description 13
- 239000012141 concentrate Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 229910017053 inorganic salt Inorganic materials 0.000 description 3
- 238000004821 distillation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000253911 Saccharomyces fragilis Species 0.000 description 1
- 235000018368 Saccharomyces fragilis Nutrition 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
この発明は、牛乳から蛋白を分離した透過液等
から醸造酒を製造する方法に関するものである。
この種の透過液等の乳糖を多く含有する液の処理
方法としては、液をそのまま濃縮乾燥して飼料
とする方法、液を限外過（以下UFという）
して蛋白を回収し、UF透過液を濃縮精製して乳
糖粉末を製造する方法、UF透過液を醗酵させ
て乳酸、酢、アルコールを得る方法、などがある
が、いずれも最終生産物の付加価値が低く、ある
いはプロセスのエネルギーコストが高く経済的に
はあまりメリツトがないものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing brewed liquor from a permeated liquid obtained by separating proteins from milk.
Methods for processing this type of liquid containing a large amount of lactose, such as permeate, include methods such as concentrating and drying the liquid as it is and using it as feed, and using ultrafiltration (hereinafter referred to as UF).
There are two methods: collecting the protein and concentrating and purifying the UF permeate to produce lactose powder, and fermenting the UF permeate to obtain lactic acid, vinegar, and alcohol, but both methods require addition of the final product. It has low value, or the energy cost of the process is high and there is not much economic merit.
この発明は牛乳のUF透過液を濃縮して醸造酒
を製造することによりその有効利用を図るととも
に廃液処理を全く必要とせず付加価値の高い製品
類を生み出すことを目的としてなされたものであ
る。 This invention was made for the purpose of concentrating the UF permeate of milk to produce brewed liquor, thereby making effective use of it, and producing high value-added products that do not require any waste liquid treatment.
この発明に係る醸造酒の製造方法は、UFによ
り牛乳から蛋白を分離した透過液あるいは乳製品
を製造する際に排出される乳糖含有液を逆浸透
（以下ROという）装置等の濃縮装置により濃縮
し、この濃縮液を貯槽に貯めた後、醗酵槽におい
て醗酵させ醸造酒を得るようにしたのである。 The method for producing brewed liquor according to the present invention is to concentrate the permeate obtained by separating proteins from milk using UF or the lactose-containing liquid discharged during the production of dairy products using a concentrating device such as a reverse osmosis (hereinafter referred to as RO) device. After storing this concentrated liquid in a storage tank, it was fermented in a fermentation tank to obtain brewed liquor.
以下この発明に係る醸造酒製造方法を図示する
一実施例に基づいて工程順に説明する。 DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for producing a brewed liquor according to the present invention will be explained in order of steps based on an embodiment illustrated in the drawings.
殺菌された牛乳Ｍをポンプ１によりUF装置
２に供給し、ここで限外過し蛋白濃縮液（蛋
白分が３％から９〜12％に濃縮されている）
Mcと乳糖を主成分とする透過液Mfとに分離す
る。 Sterilized milk M is supplied by pump 1 to UF device 2, where it is subjected to ultrafiltration to produce a protein concentrate (protein content is concentrated from 3% to 9-12%).
It is separated into Mc and a permeate Mf whose main component is lactose.
蛋白濃縮液Mcは、貯槽３に送られた後、成
分調整乳、チーズなどの製造プロセス４に送ら
れる。透過液Mfはバランス貯槽５へ送られ
る。製造プロセス４からの乳糖含有液Mf′もこ
のバランス貯槽５へ供給される。 After the protein concentrate Mc is sent to a storage tank 3, it is sent to a manufacturing process 4 for component-adjusted milk, cheese, etc. The permeate Mf is sent to the balance storage tank 5. The lactose-containing liquid Mf' from production process 4 is also fed to this balance reservoir 5.
バランス貯槽５を出た透過液Mfは、高圧ポ
ンプ６により加圧されてRO装置７に供給さ
れ、ここで透過液Mfは３〜５倍程度に濃縮さ
れるとともにRO濃縮液（糖濃度が５％から15
〜25％へと濃縮されている）MrcとRO透過液
Mrfとに分離される。このRO透過液Mrfは低
BOD水として放流あるいは後述する醗酵槽の
冷却水として再利用する。 The permeate Mf that has exited the balance storage tank 5 is pressurized by a high-pressure pump 6 and supplied to the RO device 7, where the permeate Mf is concentrated approximately 3 to 5 times and converted into an RO concentrate (with a sugar concentration of 5 % to 15
RO permeate with Mrc (concentrated to ~25%)
Separated into Mrf. This RO permeate Mrf is low
It can be discharged as BOD water or reused as cooling water for the fermentation tank, which will be described later.
濃縮液Mrcは、脱塩と殺菌を兼ねて熱処理器
８により処理（例えば100℃で30分あるいは150
℃で10分程度）する。 The concentrated liquid Mrc is treated in a heat treatment device 8 for both desalination and sterilization (for example, at 100℃ for 30 minutes or 150℃).
℃ for about 10 minutes).
熱処理により塩分が晶出するので、セパレー
タ９で分離する。ここで、濃縮液Mrc中の無機
塩は２〜3.5％、無機塩の種類はCa，Mg，Ｐ，
Ｋなどであり、脱塩することにより0.5〜１％
程度となる。分離されたスラツジＳは乾燥器１
０により乾燥して、醗酵時の無機塩調整用ある
いは肥料とする。 Salt crystallizes during the heat treatment and is separated by a separator 9. Here, the inorganic salt content in the concentrate Mrc is 2 to 3.5%, and the types of inorganic salts are Ca, Mg, P,
0.5-1% by desalting
It will be about. Separated sludge S is sent to dryer 1
It is dried by 0 and used for adjusting inorganic salt during fermentation or as fertilizer.
濃縮脱塩液Mscは、貯槽１１を経て醗酵槽１
２に送られ、培養された酵母（Saccharomyces
fragilis Zygosaccharomyces lactisなど）、Ｎ
源としての尿素、無機塩などを加えて酵素させ
る。醗酵は例えば14〜15℃、20〜25日間（低温
醗酵の場合香味が良い）行ない、PHなども適
宜調整を行なう。 The concentrated desalinated liquid Msc passes through the storage tank 11 and is transferred to the fermentation tank 1.
2 and cultured yeast (Saccharomyces
fragilis Zygosaccharomyces lactis etc.), N
Add urea, inorganic salt, etc. as a source to make the enzyme. Fermentation is carried out at, for example, 14-15°C for 20-25 days (low-temperature fermentation gives a better flavor), and the pH is adjusted as appropriate.
醗酵終了後、醗酵液Mlセパレータ１４によ
り醗酵母Ｙと液Ｌとに固液分離し、酵母Ｙは
乾燥機１５で乾燥酵母とし、液Ｌは火入れ器
１６で火入れ（50〜60℃）を行なつて貯槽１７
内で熱成後、製品としての酒（アルコール濃度
15〜20％）とする。 After the fermentation is completed, the fermentation liquid Ml separator 14 separates the yeast Y and liquid L into solid and liquid, the yeast Y is turned into dry yeast in the dryer 15, and the liquid L is pasteurized (50 to 60°C) in the pasteurizer 16. Natsute storage tank 17
After heating in the chamber, the product liquor (alcohol concentration
15-20%).
なお、醗酵後、更に蒸留を行なつてアルコー
ルを製造するのではコストがかかる上、製造さ
れたアルコールは使途が多いものの酒に比較し
て値段が安いという欠点を有する。また蒸留廃
液は一般に処理が困難である。 It should be noted that producing alcohol by further distillation after fermentation is costly, and the produced alcohol has the disadvantage that although it has many uses, it is cheaper than alcoholic beverages. Further, distillation waste liquid is generally difficult to treat.
前述のとおりこの発明に係る製造方法は廃液処
理を必要としないクリーンなプロセスであり、製
造される酒はそのまま飲用にあるいは清酒などの
ブレンド用に供することができ、付加価値が高い
ものである。さらに、得られるものは有価物がほ
とんどで廃液処理などの必要がない。 As mentioned above, the production method according to the present invention is a clean process that does not require waste liquid treatment, and the produced sake can be used as is for drinking or blended with sake, etc., and has high added value. Furthermore, most of what is obtained is valuable, so there is no need for waste liquid treatment.
図面はこの発明に係る製造方法を実施するため
の製造プロセスを示す概略図である。
１……ポンプ、２……UF装置、３……貯槽、
４……製造プロセス、５……バランス貯槽、６…
…高圧ポンプ、７……RO装置、８……熱処理
器、９……セパレータ、１０……乾燥器、１１…
…貯槽、１２……醗酵槽、１３……培養槽、１４
……セパレータ、１５……乾燥器、１６……火入
れ器、１７……貯槽、Ｍ……牛乳、Mc……蛋白
濃縮液、Mf……透過液、Mrc……RO濃縮液、
Mrf……RO透過液、Ｓ……フラツジ、Msc……
濃縮脱塩液、Ml……醗酵液、Ｙ……酵母、Ｌ…
…液。
The drawings are schematic diagrams showing a manufacturing process for carrying out the manufacturing method according to the present invention. 1...Pump, 2...UF device, 3...Storage tank,
4... Manufacturing process, 5... Balance storage tank, 6...
...High pressure pump, 7...RO device, 8...Heat treater, 9...Separator, 10...Dryer, 11...
...Storage tank, 12...Fermentation tank, 13...Culture tank, 14
... Separator, 15 ... Dryer, 16 ... Pasteurizer, 17 ... Storage tank, M ... Milk, Mc ... Protein concentrate, Mf ... Permeate liquid, Mrc ... RO concentrate,
Mrf...RO permeate, S...flange, Msc...
Concentrated desalinated liquid, Ml...fermentation liquid, Y...yeast, L...
…liquid.
Claims (1)
液あるいは乳製品を製造する際に排出される乳糖
含有液を濃縮装置により濃縮し、この濃縮液を貯
槽に貯めた後、醗酵槽において醗酵させ醸造酒を
得ることを特徴とする醸造酒の製造方法。 ２ 貯槽の手前において濃縮液を熱処理器で加熱
した後、晶出した無機塩をセパレータにより分離
除去することを特徴とする特許請求の範囲第１項
記載の醸造酒の製造方法。 ３ 加熱温度を100〜150℃、加熱時間を30分以内
としたことを特徴とする特許請求の範囲第２項記
載の醸造酒の製造方法。 ４ セパレータにより分離除去された無機塩の一
部を醗酵槽に添加することを特徴とする特許請求
の範囲第２項記載の醸造酒の製造方法。[Scope of Claims] 1. After concentrating the permeated liquid obtained by separating proteins from milk by ultrafiltration or the lactose-containing liquid discharged during the production of dairy products using a concentrator, and storing this concentrated liquid in a storage tank, A method for producing brewed alcoholic beverages, which comprises fermenting in a fermentation tank to obtain brewed alcoholic beverages. 2. The method for producing brewed liquor according to claim 1, wherein the concentrated liquid is heated in a heat treatment device before the storage tank, and then the crystallized inorganic salts are separated and removed by a separator. 3. The method for producing brewed liquor according to claim 2, characterized in that the heating temperature is 100 to 150°C and the heating time is within 30 minutes. 4. The method for producing brewed liquor according to claim 2, characterized in that a part of the inorganic salts separated and removed by a separator is added to the fermentation tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7824581A JPS57194781A (en) | 1981-05-23 | 1981-05-23 | Preparation of brewed sake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7824581A JPS57194781A (en) | 1981-05-23 | 1981-05-23 | Preparation of brewed sake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57194781A JPS57194781A (en) | 1982-11-30 |
| JPS6149940B2 true JPS6149940B2 (en) | 1986-10-31 |
Family
ID=13656619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7824581A Granted JPS57194781A (en) | 1981-05-23 | 1981-05-23 | Preparation of brewed sake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57194781A (en) |
-
1981
- 1981-05-23 JP JP7824581A patent/JPS57194781A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57194781A (en) | 1982-11-30 |
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