JP4289730B2 - Sake Maturity Determination Method and Sake Maturity Determination Device - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a technique for determining the maturity of sake.
[0002]
[Prior art]
Sake is generally brewed after being brewed and stored in a tank after the tempering process (in the case of fresh sake, it is stored without tempering after brewing) and when it has reached an appropriate ripeness Shipped in a container.
[0003]
In a factory or the like that manufactures and ships sake by such a process, it is necessary to determine whether or not the stored sake has reached a maturity level that can be shipped.
[0004]
Conventionally, this maturity determination has been performed by a sensory test, that is, a professional inspector actually tastes sake.
[0005]
[Problems to be solved by the invention]
However, in the sensory test, there is a limit to the number of samples that can be determined by one inspector. That is, in the sensory test for sake, the sake to be judged is simply contained in the mouth and not swallowed, but in reality, the alcohol is absorbed in small amounts in the body. For this reason, if the number of samples to be determined becomes too large, the inspector gets drunk, and the discriminating power is reduced, making accurate determination impossible.
[0006]
In addition, there are individual differences in the inspector's discriminating power, and the determination results of maturity vary.
[0007]
The present invention is to solve this problem, without resorting to a functional test, and its object is to provide a sake maturity determination method and sake ripeness determination equipment was set to the maturity of sake can be accurately grasped .
[0008]
[Means for Solving the Problems]
In order to achieve the above object, the method for determining a sake maturity level of claim 1 of the present invention is:
A step of immersing a molecular film containing an amphiphile into a sample of sake immediately after brewing and measuring the potential of the molecular film as an initial value;
The potential of the molecular film is measured in a state where the sample is stored at a temperature higher than the storage temperature when the sample is actually ripened and the ripening is accelerated, and the amount of change of the measured potential from the initial value is determined, A step of determining a change amount when the maturity that is actually suitable for shipment out of the change amount as a judgment reference value;
Measuring the potential of the molecular film by immersing the molecular film in sake to be judged immediately after brewing;
Measuring the potential of the molecular film by immersing the molecular film in sake that has passed time in a normal environment where aging after the brewing proceeds;
Determining the difference between the potential measured for the sake immediately after brewing and the potential measured for the sake that has passed time in an environment where aging proceeds;
Comparing the obtained difference with the determination reference value, and determining from the comparison result whether or not the sake to be determined has reached a maturity suitable for shipping .
[0010]
Moreover, the sake ripening degree judging device of claim 2 of the present invention is:
A reference electrode, the probe (22) and a molecular film comprising amphipathic Substance,
Voltage detection means (35) for detecting a potential difference between a reference electrode of the probe and a molecular film;
The potential difference obtained by the voltage detection means when the probe is immersed in a sake sample immediately after brewing is stored as an initial value, and stored at a temperature higher than the storage temperature when the sample is actually aged. Means (37a) for storing, as a judgment reference value, a change amount when the maturity suitable for shipment is reached among the change amounts from the initial value of the measured value by the probe in a state where the ripening is accelerated When,
Subtracting means (37) for obtaining a difference between the potential difference detected by the voltage detecting means and the initial value when the probe is immersed in sake to be judged ;
A determination means (37) comparing the difference obtained by the subtraction means with the determination reference value and determining from the comparison result whether or not the maturity of the determination target sake has reached a maturity suitable for shipping. ) .
[0011]
Moreover, the sake maturity determination device according to claim 3 of the present invention is the sake maturity determination device according to claim 2,
The molecular film, an amphiphilic substance quality, and plasticizer, which was obtained by mixing the polymer material, wherein the amphiphilic substance has a polarity, the concentration of the film It is characterized by being in the range of 1 to 7 percent.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a diagram illustrating a configuration of a sake maturity determination device 20 for determining the maturity of sake.
[0013]
In FIG. 1, a sake ripening level determination device 20 includes a container 21 for containing a reference solution and sake to be determined, a probe 22, a voltage detector 35 that detects an output voltage of the probe 22, and a voltage detector 35. An A / D converter 36 that converts the output into a digital value, an arithmetic device 37 that performs arithmetic processing and determination processing on the output of the A / D converter 36, and an output device 38 that outputs the processing result of the arithmetic device 37. Has been.
[0014]
The probe 22 is used by being immersed in a liquid contained in a container 21, and has a reference electrode 23 for outputting a measurement reference potential and a molecular film 25 containing an amphiphilic substance or a bitter substance. Yes.
[0015]
The surface of the reference electrode 23 is covered with a buffer layer 24 in which 3.3 mole / l of potassium chloride is fixed with agar so as not to react with lipid in the liquid, and a lead wire 22a is connected thereto.
[0016]
The molecular film 25 is fixed in a state where one surface side is exposed on the surface of a base material 26 such as acrylic, and a buffer layer 27 equivalent to the buffer layer 24 of the reference electrode 23 is provided on the opposite surface of the molecular film 25. An electrode 28 is provided, and a lead wire 22 b is connected to the electrode 28.
[0017]
Molecular film 25, the amphiphilic substances having a portion with a hydrophilic in part and a polar with a hydrophobic nonpolar is integrally so as to form a film in a state in which the hydrophilic portion on the surface side When immersed in a liquid, the potential of the membrane changes according to the components in the liquid.
[0018]
This schematic structure is shown in FIG. In FIG. 2, each molecule 31 is composed of a spherical hydrophilic group 31a and a hydrocarbon chain 31b whose atomic arrangement extends from the hydrophilic group 31a, and each of these molecular groups is arranged such that the hydrophilic group 31a side is aligned on the surface side. In addition, a part of the matrix 33 (surface structure, micro structure having a planar extension) on the surface of the membrane member 32 (made of a polymer and a plasticizer described later) is partially dissolved in the matrix (for example, Is contained in the molecule 31 ').
[0019]
Molecular film 25, and a lipid component child, and a polymer serving as a base are those which are prepared by mixing the plasticizer in a predetermined ratio.
[0020]
For example, polyvinyl chloride (PVC) is used as the polymer, and dioctyl phthalate (DOP), dioctyl phenyl phosphonate (DOPP), tricresyl phosphate (TCP) or nitrophenyl octyl ether ( the 800mg a mixture with the above lipid content child with NPOE), was dissolved in THF10cc, transferred to a flat bottom of a container (e.g. a Petri dish of 85mmφ), it at about 30 degrees C with uniform heated on the plate 2 A molecular film having a thickness of about 200 μm can be obtained by evaporating THF while keeping the time. The mixing ratio of the polymer and the plasticizer is about 1: 1, the concentration of the lipid component element on the polymer and the plasticizer as described below are much lower.
[0021]
The present inventors have found that by choosing the concentration of the amphiphilic substance in the molecular film 25 from various experiments, the output indicating a significant correlation to sake of maturity can be obtained.
[0022]
That is, the amphiphilic substances such as lipids forming the molecular film 25, using the one having a polar significantly correlated against sake of maturity by the range of its concentration 1 to 7 percent output is obtained which, moreover the correlation, it hardly depends on the kind of amphiphilic substance has been found.
[0023]
In the experiment, a total of 36 types of molecular films were prepared with the following five parameters (a) to (e), and the relationship between the ripeness and sensitivity of sake was investigated.
[0024]
(A) Types of lipids (trioctyl ammonium chloride, dioctyl phosphate, oleic acid, phosphatidylserine, oleylamine)
(B) Type of plasticizer (DOPP, NPOE, TDA)
(C) Lipid concentration (d) Plasticizer concentration (e) Lipid mixing ratio
In addition, sake is just before entering the ripening process (in general sake, it is immediately after being baked after brewing, and in the case of fresh sake, it is immediately after brewing. The one immediately before brewing was described as the one immediately after brewing including the firing process), and the one aged for 1 to 5 weeks in an environment of 40 degrees after brewing was used.
[0026]
As a result of the sensory test, it was found that the maturity surely increased from one week to two weeks at 40 degrees.
[0027]
Therefore, the sensitivity to maturity was evaluated for each of the three types of sake by the magnitude of the change between the first week and the second week from the initial stage (the average of the absolute values of changes in the sensor for a total of 6 samples). Here, the reason why the absolute value is used is that there are a case where the output changes positively and a case where the output changes negatively depending on the polarity of the film.
[0028]
Measurement was performed three times, and 20 types with small measurement errors were selected. FIG. 3 shows the relationship between the sensitivity to the maturity of the 20 types of films and the concentration of polar amphiphiles in the film.
[0029]
As shown in FIG. 3, it was found that the sensitivity to maturity changes depending on the concentration of polar amphiphiles in the film.
[0030]
The impurity is a substance mixed in a content of several percent in the manufacturing process of the plasticizer, it contains an amphiphilic Substance with a polar, membrane of amphiphiles with polar included plasticizers This concentration includes those in the plasticizer.
[0031]
In this experiment, NPOE itself contained 2 percent, DOPP itself contained 2 percent, and TDA itself contained 0.5 percent as a result of analysis.
[0032]
As apparent from FIG. 3, in the concentration range of the amphiphilic substance is a 1-7 percent in the film containing ones in the plasticizer, there are dominant sensitivity compared to the error, correlation maturity In the range of 1 to 4 percent, sensitivity is nearly doubled, and in the range of 1.5 to 3 percent, higher sensitivity is obtained.
[0033]
The concentration of the amphiphilic substance as what material the amphiphilic substance in sake is sensitive is not currently specified, molecular film which has been conventionally used in measurement of taste There are those of 10 to 20 percent, output shown a correlation ripeness of sake is not obtained, sensitive to trace substances in sake from low concentration of the amphiphilic substance in the molecular film 25 The concentration of this trace substance is expected to increase as aging progresses.
[0034]
Thus, having a polarity, by the range of 1-7 percent concentration in the film of the amphiphilic substances, including those contained in the plasticizer molecules suitable for the determination of the ripeness of Sake A membrane can be obtained.
[0035]
When the probe 22 composed of the molecular film 25 and the reference electrode 23 is immersed in a liquid, the distance between the reference electrode 23 and the molecular film 25 is kept constant so that the measurement conditions do not change. You may support the electrode 23 and the base material 26 with a fixed space | interval.
[0036]
Lead wires 22 a and 22 b of the probe 22 are connected to a voltage detector 35. The voltage detector 35 is configured by, for example, a differential amplifier, detects a difference (voltage) between the potential of the reference electrode 23 and the potential of the molecular film 25 and outputs the difference to the A / D converter 36.
[0037]
The A / D converter 36 converts the output voltage of the voltage detector 35 into a digital value and outputs it to the arithmetic unit 37.
[0038]
The arithmetic unit 37 is constituted by a microcomputer, and stores the output value of the A / D converter 36 in the memory 37a when receiving a storage instruction M from an operation unit (not shown) or the like, and stores the output value of the memory 37a when receiving the arithmetic command C. Based on the output value of the A / D converter 36, arithmetic processing and determination processing necessary for determining the maturity of sake is performed, and the result is output to the output device 38.
[0039]
The output device 38 includes a lamp, a buzzer, a display, a printer, a communication device with other devices, and the like, and outputs the processing result of the arithmetic device 37 with lighting, blinking, alarm sound, display output, print output or Send to other device.
[0040]
In order to determine the maturity of sake using this measurement system, it is necessary to grasp in advance the relationship between the maturity of sake and the output of the molecular film 25 described above.
[0041]
In order to determine this relationship, the inventors measured three types of sake A to C immediately after brewing and those that had passed time in an environment where aging proceeds after brewing according to the procedure shown in FIG. .
[0042]
Here, sake A is a pure sake with a very low amino acid content, sake B is a general sake quality brewing sake, sake C is a general sake quality ginjo sake, and each sake A to C After brewing (actually stored in a temperature environment where aging between 0 and 5 ° C does not proceed immediately after brewing), brewing at 40 ° C for 1 week, 2 weeks, 3 weeks, 4 Prepared in advance as first to sixth samples after aging for 5 weeks.
[0043]
Then, as shown in FIG. 4, the probe 22 is immersed in the reference solution and the output voltage Vr (n) at that time is stored in the memory 37a, and then the probe 22 is immersed in the nth sample. The process of storing the output voltage V (n) in the memory 37a, obtaining the voltage difference Vs (n) = V (n) −Vr (n), storing it in the memory 37a, and washing the probe 22 is performed for each sake A This is performed for the first to sixth samples of -C, and the reference value for determining the maturity is determined from these measurement results.
[0044]
Here, the molecular film 25 is prepared by mixing 1000 ml of NPOE as a plasticizer, 800 mg of PVC as a polymer, and 10 mg of TOMA as a lipid, and the lipid concentration in the plasticizer is 2 percent (in the film). The equivalent concentration of TOMA in the membrane is 0.5 percent, and the total lipid concentration in the membrane is 1.5 percent.
[0045]
Further, as the reference solution, a solution of 30 mM succinic acid for bringing the taste closer to sake, 30 mM potassium chloride (KCl) for bringing the conductivity closer to sake, and 15% ethanol for bringing the alcohol degree closer to sake is used. .
[0046]
As the cleaning liquid, when the molecular film 25 is used negative polarity amphiphilic product quality uses an alkaline KOH (potassium hydroxide) 10 mM ethanol 30% solution, positive polarity to the molecular film 25 If you are using the amphiphilic substance quality is used an acid of HCl (hydrochloric acid) 10 mM and ethanol 30% solution.
[0047]
Further, here, in order to shorten the measurement time, a sample which is stored at a temperature of 40 ° C. which is much higher than the actual factory storage temperature (about 15 ° C.) and has been aged is used.
[0048]
FIG. 5 shows the voltage Vs (1) to Vs (6) for each sample obtained by the above measurement as the amount of change from the voltage Vs (1) of the sample immediately after brewing.
[0049]
As is clear from FIG. 5, in each sake A to C, the voltage monotonously changes in the same direction (in the decreasing direction in the figure) from immediately after brewing to 2 weeks, and becomes almost flat after 2 weeks.
[0050]
As a result of actually judging each sample by the sensory test, as for the sake A to C as a whole, the ones from just after brewing to one week were not matured and the taste was young, and the mellowness gradually increased from about one week. It has been evaluated that when it exceeds a week, a scent (degraded taste) appears and the quality cannot be shipped.
[0051]
In addition, in the sensory test, it was confirmed that the degree of maturity varies considerably depending on the type of sake, and in the case of sake C, the difference in the degree of aging due to the difference in storage time is clear. This point is well labeled with the measurement result of FIG.
[0052]
From the above, when judging whether the ripeness is suitable for shipment as one criterion of maturity, considering the period until the shipped sake is actually drunk, sake A is brewed The product that is about 1.0 to 1.2 mV lower than the voltage immediately after is targeted for shipment, the sake B is about 1.5 to 1.7 mV lower than the voltage immediately after brewing, and the product that is about Sake C is brewed. What is necessary is just to make a thing about 1.9-2.1mV lower than the voltage immediately after that into a shipment object, and these each value is determined as a reference value for determination.
[0053]
When determining whether or not these three types of sake A to C have reached ripeness suitable for shipping, the measurement value Vs (1) immediately after brewing for the sake and the reference values Rx and Ry for the determination (If sake A, Rx = 1.0, Ry = 1.2) is stored in advance in the memory 37a of the arithmetic unit 37, it is easy to determine whether the sake has reached a maturity suitable for shipping. Can grasp.
[0054]
That is, as shown in the flowchart of FIG. 6, a difference Vs between the measured value Vr of the reference solution and the measured value V of sake to be judged is obtained, and the difference between this difference Vs and the voltage Vs (1) immediately after brewing. ΔV is obtained, and the difference ΔV is compared with the reference values Rx and Ry. If the difference ΔV is between the reference values Rx and Ry, it is determined that the sake has reached a maturity suitable for shipping, and the difference When ΔV is smaller than the reference value Rx, the sake is determined to be insufficiently matured, and when the difference ΔV is greater than the reference value Ry, the sake has exceeded the ripeness suitable for shipping. judge. Then, by outputting these determination results from the output device 38, it is possible to easily grasp whether or not the sake has reached a maturity suitable for shipping.
[0055]
In the above description, it is determined whether the sake has reached or exceeded the maturity suitable for shipping, but the maturity is ranked in multiple stages in advance, and each rank is determined. A reference value may be set for the sake, and when the sake to be determined is measured, it may be determined which aging stage the sake is from the measured value.
[0056]
Thus, the sake maturity determination method and apparatus of the embodiments, the potential at which the molecular film 25 comprising amphiphilic Substance immersed in sake, changes corresponding to the degree of maturity of the sake Since the determination of the maturity of sake is made by using, the reproducibility and accurate determination can be performed without being influenced by the discriminating power of the inspector as in the sensory test.
[0057]
Further, the amphiphilic substances such as lipids which form a molecular film, with those having a polarity, by the range of its concentration 1 to 7 percent, significantly correlated against sake of ripeness By using this molecular film, it is possible to easily determine the maturity of sake.
[0058]
【The invention's effect】
As described above, sake maturity determination method and apparatus of the present invention, the potential when a molecular film comprising amphipathic Substance immersed in sake, changes corresponding to the degree of maturity of the sake The initial value is the potential when the molecular film is immersed in the sake sample immediately after brewing, and the sample is stored at a temperature higher than the storage temperature when the sample is actually aged. Determine the amount of change from the initial value of the potential measured on the molecular film in the state of accelerating, and determine the amount of change when the maturity that is actually suitable for shipping is reached as the criterion value, Find the difference between the potential when the molecular film is immersed in the sake to be judged immediately after brewing and the potential when the molecular film is immersed in sake that has been aging after brewing under normal conditions. Compare the difference with the criterion value and determine the result of the comparison. As the target of sake is determined whether or not reached maturity appropriate for shipment, without being influenced by the inspector of discrimination as functional testing, high and efficient measurement reproducibility Yes.
[0059]
Further, the amphiphilic substances such as lipids which form a molecular film, with those having a polarity, by the range of its concentration 1 to 7 percent, significantly correlated against sake of ripeness Output is obtained, and by using this molecular film, the maturity of sake can be easily grasped.
[Brief description of the drawings]
[1] The concentration of the amphiphilic substance in Figure 3 shows in the film showing the schematic structure of Figure 2 shows the molecular film showing the configuration of a sake maturity determination device of an embodiment of the present invention and mature Fig. 4 is a flowchart showing an example of a procedure for obtaining a correlation between the output of a molecular film and the maturity of sake. Fig. 5 is a diagram showing the relationship between the storage time of sake with different brands. Fig. 6 is a flow chart showing an output change of a molecular film. Fig. 6 is a flowchart showing an example of a procedure for judging the maturity of sake.
20 Sake Maturity Determination Device 22 Probe 23 Reference Electrode 25 Molecular Film 35 Voltage Detector 36 A / D Converter 37 Computing Device 37a Memory 38 Output Device

Claims (3)

A step of immersing a molecular film containing an amphiphile into a sample of sake immediately after brewing and measuring the potential of the molecular film as an initial value;
The potential of the molecular film is measured in a state where the sample is stored at a temperature higher than the storage temperature when the sample is actually ripened and the ripening is accelerated, and the amount of change of the measured potential from the initial value is determined, A step of determining a change amount when the maturity that is actually suitable for shipment out of the change amount as a judgment reference value;
Measuring the potential of the molecular film by immersing the molecular film in sake to be judged immediately after brewing;
Measuring the potential of the molecular film by immersing the molecular film in sake that has passed time in a normal environment where aging after the brewing proceeds;
Determining the difference between the potential measured for the sake immediately after brewing and the potential measured for the sake that has passed time in an environment where aging proceeds;
A method for determining a sake maturity level, comprising: comparing the obtained difference with the determination reference value, and determining from the comparison result whether the sake to be determined has reached a maturity level suitable for shipping . A probe (22) having a reference electrode and a molecular film comprising an amphiphile;
Voltage detection means (35) for detecting a potential difference between a reference electrode of the probe and a molecular film;
The potential difference obtained by the voltage detection means when the probe is immersed in a sake sample immediately after brewing is stored as an initial value, and stored at a temperature higher than the storage temperature when the sample is actually aged. Means (37a) for storing, as a judgment reference value, a change amount when the maturity suitable for shipment is reached among the change amounts from the initial value of the measured value by the probe in a state where the ripening is accelerated When,
Subtracting means (37) for obtaining a difference between the potential difference detected by the voltage detecting means and the initial value when the probe is immersed in sake to be judged;
A determination means (37) comparing the difference obtained by the subtraction means with the determination reference value and determining from the comparison result whether or not the maturity of the determination target sake has reached a maturity suitable for shipping. Sake maturity determination device characterized by comprising: The molecular film is obtained by mixing an amphipathic substance, a plastic material, and a polymer material, and the amphiphilic substance has polarity and has a concentration in the film of 1 to 1. 3. The sake ripening level determination apparatus according to claim 2, wherein the range is 7% .

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